James E. Pepper, a historic brand purportedly established in 1780 (NOT in 1776) but mothballed in 1958, was distilled at several sites in Kentucky including the long-abandoned James E. Pepper distillery in Lexington, KY. In 2008 the rights to the brand were purchased by the Georgetown Trading Co., and re-launched as a line of several bourbons and three ryes using sourced whisky from various distilleries. … The bourbon bottlings were originally contracted out of the Corsair distillery in Kentucky, but are now all sourced from MGP as well.
The Koval Millet whiskey is aged in 30-gallon new charred oak barrels (like bourbon distilleries, Koval sells all of its barrels after a single use). I was unable to find any information about the amount of time this whiskey spends in-barrel, so I would go ahead and assume it’s quite young. … Koval distillery in Chicago is an undeniable pioneer in this space, with various whiskies for sale distilled from millet, oats, spelt, wheat, and rye. All of Koval’s spirits are single-barrel releases, and all are made from organic grains farmed in the American Midwest.
Wild Turkey has been making rye since before the “rye renaissance” began – starting some time in the 1980s, using a “barely legal” mashbill of 51% rye, 37% corn, and 12% malted barley. … Only last year (2017) did Wild Turkey 101 Kentucky Straight Rye reappear, and only in the restaurant- and bar-oriented 1-liter format. It also sported a new label and a higher price tag, at around $40 a liter.
Shortly after I started this blog, a very (VERY) kind reader sent me a pair of Pappy samples. … The 20-year is bottled at 45.2% ABV (contrast with the 15-year at 53.5%). Most of the dismissive “too cool for Pappy” commentary on the ‘net would have you believe that the 20- and 23-year are overly oaky and that the 15-year is best.
Enter competitor TerrePURE Spirits, based in Charleston, South Carolina. A little Googling can tell you what you need to know about the technology, so I’ll just summarize it by saying that they use ultrasonic vibrations to induce chemical reactions in a young spirit (in this case, 2 year-old sourced bourbon), likely with inserted oak staves. This has a variety of effects, including filtering out congeners which cause off-flavors, building mouth-feel by esterification of fatty acids, and improving color absorption from the wood without added colorants.
So apparently a brand called Kentucky Owl Bourbon was sold from 1879 through Prohibition and the business failed when its whisky was seized by the government for impounding. There’s a story about a warehouse fire, and Al Capone… the sort of thing that looks good on a whisky website and is impossible to corroborate. … The whiskey is from a batch of barrels of 11 year-old straight rye whiskey acquired from an unnamed distillery (or distilleries?) in Kentucky, and then bottled in Bardstown, Kentucky at a robust 55.3% ABV.
So what DO we know? Not much. … Michter’s releases have come from a variety of distilleries, by rumor, including old stocks of Stitzel-Weller (not anymore, I guarantee it), KBD (the logical choice), and possibly Brown-Forman. … The bottle claims the whiskey inside was distilled and bottled in Kentucky, and as a Straight Bourbon with no age statement, must be at least four years of age and aged in new charred oak barrels.
The annual tasting of an Angel’s Envy Cask Strength bourbon (2017), which is as close to an annual tradition as we get around here. This time, I’m able to do a side-by-side comparison against the 2016 edition. Wait until you see the price increase over 2015, however…
Dad’s Hat is a craft Pennsylvania rye made by Mountain Laurel Spirits, LLC, at the Grundy Mill Distillery in Bristol, PA. A locally-sourced mashbill of 80% rye, 15% malted barley, and 5% malted rye is distilled and aged for six months in new, charred oak quarter casks. … Dad’s Hat uses a combination of malted and unmalted rye, which is one of the traditions that marked the Monongahela rye style.
What makes this unique is that the unmalted Canadian rye (about 80% of the mashbill) and unmalted Canadian wheat (the distillery is working towards sourcing local grains) is distilled with a portion of malted barley from Wyoming that has been smoked with California cherry wood. This is a concerted effort by the distiller to create the effect of a barrel-aged Manhattan without using any additives (wine, bitters, etc.). The distillery uses alembic copper pot stills, and double-distills its whiskies.