The Tennessee whiskies are all made at Dickel’s historic Cascade Hollow Distillery near Tullahoma, Tennessee, from a mash bill of 84% corn, 8% rye, and 8% malted barley. The “No. 12” (which has a large 12 on the label, something that I consider to be confusing for people accustomed to seeing ages of maturation so prominently featured) is actually aged between…
The new formula still relies on Caol Ila and Laphroaig, but at a different ratio and without the extraneous peated Highland malts. The new Peat Monster contains 64% Caol Ila and 35% Laphraoig, plus 1% of the French Oak-aged batch of blended Highland malts that John Glaser seems to be throwing into everything these days.
Historic rye from the town of Templeton (which would have been made by numerous farmers in the area, not just one) was, again purportedly, a favorite of Chicago gangster Al Capone. Of course today’s Templeton whiskey is not actually based on any antique recipe, it’s just four year-old 95% rye mash-bill bulk straight rye from LDI/MGP in Indiana, which has been proofed down and bottled using local Iowa water. I guess adding water to something now qualifies as “making it”
People who have been around this industry for awhile will probably remember Longrow C.V., and can rest assured that Longrow Peated is that same cult favorite in a new dress. … It is fully peated and aged in ex-bourbon without any sherry cask influence. It’s also not chill-filtered, has no added coloring (indeed it’s quite pale), and has no age statement. I’d place it somewhere around 9 years, but it’s hard to tell since it’s possible for a blend of ages to be used in NAS bottles.
Breaker comes to us (by way of some place in Kentucky, where they actually distill bourbon) from Santa Barbara county, and the name and bottle labels are inspired by the wave ‘breakers’ on the nearby California central coast. … small batches from actually small batches of 8 sourced barrels of high-rye bourbon, each at least 5 years of age, and bottles at 45% ABV.
We have here an 8 year-old Lagavulin bottled at 48% ABV, and so pale that it’s almost clear. This was originally released as the distillery’s 200th (bicentenary) anniversary limited edition, but has since been added to the core range. With that, the information available online dries up. To my palate, this seems to be missing the sherry portion found in the 16-year. Like the 12-year, I would guess this is entirely from ex-bourbon casks.
Here, we have something different. This is not actually a bourbon (nor a Tennessee Whiskey), but rather a MGP-distilled (that would be in Indiana) 95% rye whiskey that has been subjected to the above charcoal chill-filtration process. I am now obliged to point out the bald-faced hypocrisy of a label that…
Unlike the other animal references, which are slang phrases that evolved from whiskeymaking, Pig’s Nose refers to the whisky being as “smooth as a pig’s nose”. I’ll have to take that one on faith, having never personally felt the nose of a pig. The blend contains 5 year-old grain whisky from Invergordon as well as 5 single malts…
All Balcones whiskeys are pot distilled in batches and bottled without chill-filtration or added coloring. This particular bottle (which sounds downright placid next to siblings like Blue Corn Whiskey and Texas Single Malt) is distilled from a mash bill of 100% rye, including Elbon Rye from Northwest Texas and crystal, chocolate and roasted rye malts.
There is still independent whisky to be bottled, even if the pickings are slimmer, and some tempting things show up on shelves. Here, a Mortlach (one of my favorite distilleries, but hard to find) was distilled in September 1997 and spent some number of years in ex-bourbon before being transitioned to a Pedro Ximénez sherry butt to finish, for a total of 18 years in cask.