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…
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”
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.
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…
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.
Double Rye! is a blend of straight ryes. This means the bottle, itself, cannot be called a straight rye. Aren’t legal definitions fun? The ryes in question are a 95% rye (5% malted barley) mash bill from MGP, and an 80% rye (20% malted rye) distilled by High West themselves at their new-ish distillery in Park City, Utah.
James E. Pepper, an historic brand established (purportedly) in 1780 but mothballed in 1958 was distilled at several sites in Kentucky, including the now-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 using sourced whisky from various distilleries.
When a bottle label says that it was a “small batch” of whiskey “aged in 5 different barrels” my mind automatically Google Translates that into “made from leftover barrels that we didn’t know what to do with.” That may or may not be fair but I just write a blog so I don’t have to be fair. Apparently the blend started as a personal project for the owner…
The Pikesville brand was a pre-Prohibition (and post- until distillation ceased in 1972) Maryland rye. The brand now claims the distinction of being the last Maryland rye brand to fall, despite the category’s once prolific market presence. Heaven Hill brought the brand (although not the Maryland origin) back to life in 2015, using stocks of 6 year-old rye.
…what Brown-Forman realized is that by taking their standard 72% corn, 18% rye, 10% malted barley bourbon and re-casking it into one of these brand-new casks for a little under a year, you restart the process and get a double dose of those “early” readily-available compounds into the whiskey. Further, by heavily toasting and lightly charring (instead of the usual heavy charring) the second barrel, you encourage a slightly different set of compounds to develop in the charred surface of the oak. Brilliant.