January 20th, 2012

Some new bourbons and my thoughts on them

John Hansell

The holidays are over, but the whiskey companies are still pumping out new releases. Here’s an overview of some bourbons (and one wheat whiskey) that have come my way in the past few weeks. Formal reviews will follow in due time, but here are my informal thoughts.

First up is the first new permanent line extension from Woodford Reserve. They’re calling it Woodford Reserve Double Oaked (pictured). I just received this sample yesterday and tasted it last night. I really enjoy it. It’s richer and creamier than the standard Woodford Reserve. Smooth too, with a kiss of sweetness to it. But it will cost more than the standard Woodford too: $50.

Here’s some details on the whiskey which I pulled from the press release:

“Maturation in a new, charred oak barrel provides Woodford Reserve with all of its natural color and a great deal of its award-winning flavor. This Double Oaked expression has been uniquely matured in  two separate, custom crafted barrels,” said Chris Morris, master distiller for Woodford Reserve. “The second was deeply toasted before its light charring.  The double barreling of mature Woodford Reserve in this unique barrel allows the spirit to extract an additional amount of soft, sweet oak character.”

Some more good news on a line extension. I’m working my way through a bottle of the newest release of Colonel E.H. Taylor bourbon (“Warehouse C Tornado Surviving”), and it is my favorite of the three releases to date. (Picture below.) It’s more rounded and even-keeled than the previous two.

Some details from this press release:

It was a Sunday evening, April 2, 2006, when a severe storm tore through Central Kentucky, damaging two Buffalo Trace Distillery aging warehouses.  Fortunately, no one was injured and Warehouse “B” was empty at the time. However, Warehouse “C” sustained significant damage to its roof and north brick wall.  Warehouse “C” is one of the most treasured warehouses on property, built by Colonel Edmund Haynes Taylor, Jr. in 1881.  This historic aging warehouse stores more than 24,000 prized bourbon barrels in its ricks.

All of the 93 Tornado Surviving Bourbon barrels were located on the top two floors of Warehouse C, and were at least 9 years, 8 months old when dumped; many of them were as old as 11 years, 11 months old. Like the previous two E. H. Taylor, Jr. releases, the Tornado Surviving Bourbon is “Bottled in Bond” at 100 proof.  ($70)

Many of you will remember my glowing review (96 rating) of the single barrel of Elijah Craig 20 year old that was produced for the 20th Anniversary of the Kentucky Bourbon Festival and sold only at Heaven Hill’s Bourbon Heritage Center. Well, that bottling (Barrel #3735) sold out very quickly. But, they replaced it with another single barrel offering (#3742) which still is available at the time of this post.

That’s the good news. The bad news? The replacement barrel is not as balanced or as smooth. It’s showing its age more, with more aggressive oak on the finish. I will eventually rate this formally in the mid to high 80s, but not in the 90s. (Sorry about that for those of you who missed out on the original release. That’s how it goes with single barrel releases–especially older ones.)

Finally, I have two new offerings from Julio’s Liquors up in Westborough, MA. The first one is a Bernheim Wheat Single Barrel that wasn’t chill-filtered ($35). (It’s a straight wheat whiskey, not a bourbon.) My main issue with Bernheim Wheat is that it’s almost too easy-going, thanks to all that wheat. Not chill-filtering it, as it is with this bottling, really does help give it some extra character, which is nice to see. If only we could increase the proof from 90 to 100, I think we just might have Bernheim Wheat where it shows itself best.

The other offering from Julio’s is a Henry McKenna 10 year old 100 proof that’s also not chill-filtered. It’s not the most elegant bourbon I’ve ever tasted, but it’s nice and robust–and suiting me just fine on this cold winter’s day in Pennsylvania. ($32)

 

Category: American whiskey,Bourbon,New Releases,Opinions,Rye whiskey,Wheat whiskey Tags: , , , , 33 Comments

August 10th, 2011

Review: White Whiskeys

John Hansell

White Whiskeys — unaged, or briefly aged, grain distillates — are the focus in this review post. Lew Bryson, managing editor and reviewer for Malt Advocate magazine, takes a look at a few here.

Low Gap Whiskey (American Craft Whiskey Distillers), 42.7%, $40

Distilled from “malted Bavarian hard wheat” on the still formerly used at Germain-Robin. Good pedigree; does it deliver? Bread/flour in the aroma, like a fresh bag of flour, with a fruity alcohol edge to it, the wheat tang I know from beer. In the mouth, it comes through as bread and crackers. It’s somewhat hot, but it’s a brandy/aromatic heat: vapor-producing. The finish pulls more grain in, finally. They’re aging some of this; should be a great whiskey.

Advanced Malt Advocate magazine rating: 80


Marko K. Spirits Doubled & Twisted, 49.5%, $60 (1 liter)

Distilled from “bottle-ready IPA.” Sure is; the hops leap out of the glass, piney and pithy, a real west coast beer and whiskey experience in a glass. Quite a fat mouthfeel for 99 proof, a big oily thing that rolls around the tongue, making itself at home with flaring hop flavor — not really bitter — and an underlying sweetness. Bittering kicks in on the finish. An astonishing experience that really grows on you…but ultimately there’s a lack of depth.

Advanced Malt Advocate magazine rating: 80

Heaven Hill Trybox Series Corn, 62.5%, $25

New make from the same mashbill as Evan Williams, bottled “straight from the still.” Much higher proof than the others, but not noticeably hotter in the nose; that’s light corn and grass, with a bit of minty spice. Hotter in the mouth, but quite pleasant and evolving: fresh mint gives way to light corn, then a slightly oily slip to brisk sweetness…and you realize you didn’t notice the serious overproof. A well-behaved white dog.

Advanced Malt Advocate magazine rating: 79

Finger Lakes Glen Thunder Corn Whiskey, 45%, $22

Crisps the nose hairs a bit, but it’s pure corn, even a bit of cornbread. Tip a sip in, and it’s nothing but more green corn, sweet, fresh — hot, for sure, but not overwhelming — and pretty tasty for what it is. With white whiskey, we’re walking the fine line between flavor and raw wound at all times, and this one finds the line.

Advanced Malt Advocate magazine rating: 77

Koval Rye Chicago, 40%, $40

Smelling the rye from a foot away after pouring. Exceptionally clean aroma of grain; the oily/spicy rye notes come through clearly. Quite smooth. Not a lot of flavors: very focused on the rye itself, with grain and just a touch of mint. A long finish with sweet grain that slowly turns to mint in the end.

Advanced Malt Advocate magazine rating: 77
 
Heaven Hill Trybox Series Rye, 62.5%, $25

This is new make from the Rittenhouse Rye mashbill, unaged, right off the still. Yeasty mash notes come through strongly, with a big nose of rye and corn underneath. It smells fresh, and alive. Wow, that’s powerful stuff. Much hotter than the Trybox Corn, this one is on fire with rye spice; it’s got me breaking a sweat! A bit of water brings out more grain notes, and some tempering sweetness, but it’s still no pussycat. Cleanly powerful.

Advanced Malt Advocate magazine rating: 75

Koval Levant Spelt, 40%, $40  

Provocative: spelt’s an interesting aroma. Grainy and a bit earthy, with hints of golden delicious apple all combining in the nose. There’s a fast, high flow of creaminess that spreads quickly and disappears, leaving a slightly fruity, grainy aftertaste. Interesting sensations, and again, quite clean.

Advanced Malt Advocate magazine rating: 75

Stillhouse The Original Moonshine, 40%, $40

Aromas are soft and creamy, with a waft of sweet corn — underlain with a fairly blunt alcohol burn that comes through more as you smell it. Quite sweet on the palate, a wash of green corn, but the flavor isn’t enough to tangle successfully with the fuel, which leads to a tongue-curlingly hot finish. Some definite potential, but it really needs time in a big oak barrel (or some ice and a bottle of Dr. Pepper).

Advanced Malt Advocate magazine rating: 75

Hudson New York Corn Whiskey, 46%, $35 (375 ml)

Nose is sweet corn, with some mintiness to it, and some herbal notes; hot, but not off-putting. Tastes are not as sweet as expected. A bit flat, though the sweet corn does come through toward the end. Again, though, this one is quite hot, which is not surprising; the Hudson Baby Bourbons — which this is the foundation for — have struck me as hot also.

Advanced Malt Advocate magazine rating: 74

Koval Raksi Millet, 40%, $40

A lively light fruitiness (white grapes, green plum) in the nose. Quite grainy, but with an interesting hint of vanilla and a slight saltiness. Finish is a bit astringent, unlike the other Koval spirits. I’m finding these an interesting exercise in distillation, and educational.

Advanced Malt Advocate magazine rating: 74

Koval Midwest Wheat, 40%, $40

So that’s what wheat smells like: not much. The aromas here seem to be mostly yeast-derived, with a faint ripe fruitiness (undefined: peach, apple?) and alcohol heat, and a touch of wheat-origin sweet grass. Wheat’s in the mouth, like chewing fresh grain with some water and alcohol. It’s all there, and the finish is sweet, and it’s clean, but…that’s about all. White bread whiskey.

Advanced Malt Advocate magazine rating: 74

Catoctin Creek Mosby’s Spirit, 40%, $39

Made from 100% rye, and USDA certified organic. Very hot for 40%; herbal nose, very green with rye. Much smoother on the palate, and very quick. There’s a fast shot of rye mint up front, some grassiness, and a sharp flick of heat…and then it vanishes, leaving only a fading flinty-sweet afternote. Clean, but not a lot of substance.

Advanced Malt Advocate magazine rating: 73

Koval American Oat, 40%, $40

Very similar to the Midwest Wheat in aroma, with a slight additional tanginess…but that could be from sensory deprivation. Drier in the mouth, with a slight medicinal character to it that increases as the finish goes on; like a high school chemistry lab storeroom, or a bottle of fresh aspirin.

Advanced Malt Advocate magazine rating: 73

Category: American whiskey,Microdistilleries,New Releases,Reviews,Writers Tags: , , , , , , , , 55 Comments

July 7th, 2011

Michter’s makes a move

John Hansell

I grew up in Lebanon County, Pennsylvania, in the same area of the original–and now defunct–Michter’s distillery. As many of you know, the last remaining bottles of Michter’s whiskey from this distillery was sold as Hirsch. The Michter’s name was sold to a company who has been selling both bourbon and rye whiskey under the Michter’s name, but the whiskey comes from an undisclosed source.

Well, the same company that has been selling whiskey under the Michter’s name made an announcement yesterday that they are actually going to build a distillery and call it Michter’s. Eventually, what is being sold as Michter’s will actually, once again, come from a distillery called Michter’s.

According to a press release I received last night, Michter’s plans to open a small production distillery in Louisville, KY. The new distillery will operate out of the historic Fort Nelson Building in downtown Louisville. The site is located on Louisville’s Museum Row across the street from the Louisville Slugger Museum & Factory. The Nelson Building is rich in history and architecture.

The press release, which I will paraphrase from, goes on to tell a little of the history of the original distillery:  Established in Pennsylvania in the 1700s by farmer John Shenk, Michter’s Distillery was born for the purpose of converting excess grain into whiskey. Michter’s had its part in the Revolutionary War with General George Washington’s forces.

The operations in the new Louisville facility will be overseen by Willie Pratt, Michter’s Master Distiller. Willie has 40 years on the whiskey industry and, according to the press release, is said to be known as “Dr. No” because he will refuse to release whiskey for bottling until he feels it is just right (not because of his fondness for the James Bond character of the same name…); even if the whiskey is older than the label’s age statement. Read more about Willie Pratt here. 

The new Michter’s Distillery will eventually be open to the public for tours and tastings. (No timetable was given in the press release.)

This is all great news. It’s always a treat to see a new distillery open up, and it will be comforting to know that the whiskey named Michter’s will actually be distilled at a distillery called Michter’s.

Category: American whiskey,Breaking news,Distillery news Tags: 52 Comments

May 20th, 2011

Review: Bainbridge Battle Point

John Hansell

Bainbridge Battle Point organic wheat whiskey, 43% ABV, $47

A small-barrel aged whiskey. The nose is sweet and fairly simple: cotton candy, wintergreen, faint menthol, and some heat. It’s hot in the mouth, too. The mint/wintergreen gives way to light caramel and sweet fudge; it’s even a bit sticky. There’s a need for more depth to balance the sweetness, and some more age to mellow the heat. More rough-edged than ‘big distiller’ whiskey at this point.  –Lew Bryson

Advanced Malt Advocate magazine rating: 80

Category: American whiskey,New Releases,Reviews,Writers Tags: 13 Comments

May 16th, 2011

Buffalo Trace’s new “Single Oak” project: Part 1

John Hansell

Buffalo Trace newest (and biggest) project was announced a couple weeks back. For those of you who haven’t heard about it yet (which is understandable given that the whiskeys are only now getting into circulation), here’s an excerpt from the press release:

Beginning in 1999, then Warehouse Manager Ronnie Eddins traveled to the Missouri Ozarks to hand pick 96 trees, consisting of fine grain, medium grain and coarse grain wood, based on the tree’s growth rings. Each type of grain indicates a different growth rate and will yield a different flavor profile.  From there, each tree was cut into a top and a bottom piece, yielding 192 unique sections. Next stop was the lumber yard, where staves were created from each section and were tagged and tracked. The staves were divided into two groups and given different air dried seasonings, 6 months and 12 months.  The air drying allows Mother Nature to break down some of the more harsh flavored characteristics commonly found in wood.  

After all the staves were air dried, a single barrel was then created from each tree section, resulting in 192 total barrels.

The next step in the process was to experiment with different char levels of the barrels. Two different char levels were used, a number three and a number four char. (The standard char level for all Buffalo Trace products is a number four char, which is a 55 second burn.

Then, barrels were filled with one of two different recipes, a wheat and a rye recipe bourbon. To further the variety of experiments, barrels were filled at two different proofs, 105 proof and 125 proof.  And if this wasn’t enough, two completely different warehouses were used, one with a wooden ricks and one with concrete floors.  In total, seven different variables were employed in Buffalo Trace’s ultimate experiment.

And then, the waiting began.  For eight years the Distillery continued with its tracking process, creating intricate databases and coming up with a potential of 1,396 tasting combinations from these 192 barrels!

The Single Oak project is part of a much larger, and noble, effort: to create the perfect bourbon. How? By asking consumers to rate the whiskey they taste and then provide this feedback to Buffalo Trace via this new website that has been established for the Single Oak project.  As the press release puts it:

On the website, consumers create a profile and after rating each bottle, will then see the aging details and provenance of each barrel. They can interact with others who have also reviewed the barrel, compare their reviews on the same barrel, and even use it as a learning process for themselves by discovering which characteristics they like in a bourbon to help them select future favorites.  

Participants online will earn points after reach review and most importantly, help Buffalo Trace Distillery create the perfect bourbon!

According to Mark, at the conclusion of the project, they plan to take the top rated barrel, make more of that product and launch it under the Single Oak Project nameplate. So, ultimately, the 192 unique barrels with 1,396 tasting combinations will lead to one style of bourbon. One damned good bourbon!

I say this is only part of a much larger effort to create the perfect bourbon because over the years, Mark Brown, President and CEO of Buffalo Trace, has told me of some of his other projects to achieve this goal. One of them is to critically deconstruct the tasting notes and ratings of key whiskey writers (including yours truly). Incidentally, he told me just last week that, even though each of us may differ the way we describe our whiskeys, there is common ground in our reviews too. (He didn’t go into detail, so I suppose we’ll save that for a later time.)

Will the lucky ones who actually happen to get their hands on a bottle of Single Oak Project whiskey take the time to rate it and record it on the Single Oak Project website? Only time will tell, but I hope so.

Here’s another snippet from the press release, describing the logistics of the first release (and future releases):

The first release of the Single Oak Project Bourbon is expected to hit stores nationwide in very limited quantities around the end of May. Each release will consist of 12 unique single barrel bourbons.

Every case will contain 12 bottles, each from a different barrel. The first release is made up of barrel numbers 3, 4, 35, 36, 67, 68, 99, 100, 131, 132, 163 and 164. Each of these barrels had the same entry proof, seasoning, char level and warehouse aging location. However, the  hope is to identify the differences in taste based on recipe, wood grain size and tree cut as these characteristics varied amongst this group of barrels.

There will be a series of releases over the next four years until all of the 192 barrels have been released.  All releases will be packaged in a 375ml bottle. Suggested retail pricing is $46.35. 

In Part 2 of my post on this project (which will probably be later in the week), I will get out my secret decoder ring and tell you about the first 12 releases and how each barrel of bourbon differs. Additionally, I’ve tasted all of them and, while I don’t plan on rating them formally, I will give you my general thoughts on them (including which ones I liked, the ones I would take a pass on, and why).

Stay tuned!

Category: American whiskey,Bourbon,New Releases,Opinions,Reviews,Rye whiskey Tags: 32 Comments

March 23rd, 2011

The lines between established distillers and small craft distillers are becoming blurred

John Hansell

And they will continue becoming even more blurred in the future.

As the young, developing craft distilling movement matures and begins offering longer-aged whiskeys, they will compete with the established distillers’ products.

On the flip side, the established distillers are increasingly offering younger, and as is the case with Heaven Hill’s “TryBox Series” (shown in the picture), sometimes even unaged product for sale. In fact, distillers on both sides of the pond are selling unaged spirit.

Craft distillers comprise a rapidly growing, but still relatively low-production, market. I don’t think the large, established distillers have anything to worry about–yet. But they would be foolish to not pay attention.

Just take a look at the American craft beer market and you will see where craft distilling is heading. According to a recent Brewers Association press release, overall beer consumption is down, but the craft beer market continues to grow and capture market share.

The large brewers who made relatively bland pilsner-style beer are now making beer with more flavor–or forming alliances with craft brewers to compete with them.

You are witnessing the same happening within the whiskey industry. Small craft distillers like Stranahan’s and Anchor have been purchased by larger players in the drinks industry. And large distiller William Grant (owners of Glenfiddich and Balvenie) bought the Hudson whiskey brand from Tuthilltown Spirits, the Hudson Valley craft distiller.

Yes indeed, the lines between established distillers and small craft distillers will continue becoming more and more blurred in the future. For the most part, I think this is a good thing. It will be healthy for the whisky industry.

Will there be some downside? Sure! We will have to endure the “weeding out”  of the inferior brands and “fly by night” companies that will undoubtedly surface to make a fast buck in this growth market (as we witnessed in the early phases of craft brewing–and that cigar boom a while back).

But the upside is far greater–and well worth any temporary inconvenience.

Category: American whiskey,Bourbon,Microdistilleries,New Releases,Opinions,Rye whiskey Tags: , , , , 28 Comments

October 22nd, 2010

Kentucky Distillers’ Association has a new website

John Hansell

And there’s a lot of good information on bourbon there. Not all of the bourbon distillers are a member of of the KDA (Buffalo Trace, for example), but it’s still a good resource. Check it out here. Their formal press release follows.

Kentucky Distillers’ Association
Unveils New Website

FRANKFORT, Ky. – The Kentucky Distillers’ Association today introduced a redesigned website featuring in-depth information about the state’s signature Bourbon industry, tasting notes on its members’ premium brands and details on their programs to fight underage drinking.

The site is www.kybourbon.com. It was designed by thevimarcgroup of Louisville.

KDA President Eric Gregory said the new design is simple to navigate and inviting to use. “Our goal is to make the website a vital tool for anyone seeking key information about this important industry,” he said.

“And it’s all there – from the latest news to steps on how to hold your own Bourbon tasting.”

In addition, visitors can read the first-ever economic impact study of Kentucky’s distilling industry; a glossary of Bourbon and distilling terms; a list of KDA member Bourbon brands; links to the KDA’s Kentucky Bourbon Trail® tour and much more.

In approaching the new design, Gregory said Vimarc made sure the site would be a strong resource for distributing information, educating the public about the industry and communicating the latest news and messages from KDA member distilleries.

Vimarc also chose fresh colors and typography that provide a warm contrast to the vintage tones of the distilleries and a scrolling bar that showcases iconic images from each of the KDA’s members.

The KDA, founded in 1880, is charged with promoting, protecting and representing the state’s distilling industry. Its members include Beam Global Spirits & Wine (Jim Beam and Maker’s Mark), Brown-Forman, Diageo North America, Four Roses, Heaven Hill and Wild Turkey.

“We’re excited about today’s launch and are looking forward to adding more features in the coming months,” Gregory said. “We invite everyone to check back often and pass along any comments or suggestions.”

Category: American whiskey,Bourbon,Marketing,Websites Tags: 6 Comments

September 15th, 2010

Review: Buffalo Trace Experimental Collection 2010 release

John Hansell

There are two again this year. And once again, there’s an interesting contract between the two. I’m liking the lighter, cleaner, more elegant one better. You might have a difficult time trying to find these whiskeys at the suggested retail price listed below, given that they are very much in demand.

Buffalo Trace Experimental Collection, 1995 Vintage, “American Oak Chips Seasoned,” 45%, $47/375ml
Surprisingly light and fresh for a 15 year old whiskey. Crisply spiced, with cinnamon, evergreen, vanilla, anise and teaberry. Hint of dried fruit, kissed with light honey and a wisp of smoke. Balanced and clean throughout, and very drinkable. I’m finding it very hard to find anything to gripe about here. An excellent whiskey!

Advanced Malt Advocate magazine rating: 95

Buffalo Trace Experimental Collection, 1995 Vintage, “French Oak Barrel Aged,” 45%, $47/375ml
Dark, big and brooding. A mouthful of oak spice, resin, and leather. Surprisingly (and happily) the oak is never excessive—even on the finish. A mélange of toffee, maple syrup, candied corn props it all up. The flavors aren’t as well defined as its sibling release (reviewed above), and there’s a peculiar hint of “dunnage warehouse” (think damp earth) to it that adds intrigue. A very characterful whiskey worthy of debate.

Advanced Malt Advocate magazine rating: 88

Category: American whiskey,New Releases,Reviews Tags: 18 Comments

August 24th, 2010

Buffalo Trace releases newest Experimental Collection whiskeys

John Hansell

There were several new whiskey releases announced while I was out of the office last week. I’ll get you up to speed on all of them over the next few days.

First up: the two newest Buffalo Trace Experimental Collection whiskeys. Details are below in the press release I received. I tasted both (a few times) informally over the weekend and I like both of them. (Formal review to follow soon.) The contrast between the two is striking.

—————–

BUFFALO TRACE DISTILLERY RELEASES LATEST ROUND IN EXPERIMENTAL COLLECTION

French Oak Barrel Aged and American Oak Chips Seasoned Whiskeys are Latest in the Collection

FRANKFORT, Franklin County, Ky (Aug. 18, 2010) – After more than 15 years in the barrel, Buffalo Trace Distillery releases the two latest whiskeys in its highly acclaimed Experimental Collection – a French oak barrel aged whiskey and an American oak chips seasoned whiskey. This experiment explores the differences between whiskey that has been aged in a new toasted French oak barrel, versus whiskey aged in a used American white oak barrel that has been seasoned with toasted oak chips. “It’s incredibly exciting to see how experiments like this will turn out, and we’re thrilled to offer these two whiskeys after 15 years,” said Kris Comstock, brand manager for Buffalo Trace.

Both whiskeys were put up April 7, 1995 on the eighth floor of Warehouse K.  Details are as follows:

  • 1995 French Oak Barrel Aged: This barrel was filled on April 7, 1995 and bottled July 21, 2010. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. After more than 15 years and 3 months of aging, the new toasted French Oak barrel added rich complexity and interesting flavors to this whiskey. The result is a leathery and woody whiskey that has a good depth with a dark, dry finish.
  • 1995 American Oak Chips Seasoned: This barrel was filled on April 7, 1995 with Buffalo Trace Rye Bourbon Mash Bill #2 and toasted oak chips were added. After more than 15 years and 4 months of aging, this whiskey was bottled on August 5, 2010. The whiskey in this charred American White Oak barrel derived a smoky complexity from the toasted oak chip seasoning. It is a lighter whiskey for its age and has a good flavor without being heavy.  

“Our Experimental Collection always allows us the opportunity to say “what if… and then to try it and see what happens,” said Harlen Wheatley, master distiller, Buffalo Trace Distillery. “It’s always great to learn from these experiments and see what works and what doesn’t. And the excitement from our fans as we release a new offering is always gratifying.”

There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics making it different from all others. Some examples of these experiments include unique mash bills, type of wood, and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery complete with cookers, fermenting tanks and a state of the art micro still has been constructed within Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskeys will be released in August 2010 and retail for approximately $46.35 each. Each experiment is very rare and very limited. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at kcomstock@buffalotrace.com.

Category: American whiskey,Bourbon,New Releases Tags: 8 Comments

July 30th, 2010

A couple of websites worth checking out

John Hansell

I’ve been wanting to tell you about two new websites on whisky worth checking out.

The first one, www.canadianwhisky.org, is being run by knowledgeable whisky enthusiast, Davin de Kergommeaux. The site currently reviews Canadian whisky and conducts interviews about Canadian whisky.

To quote Davin: “The site is intended to take an in-depth look at Canadian whisky, starting with some reviews, and soon to include news, technical information and so on.”

It’s still new and just building content. But, if you like Canadian whisky, you should keep an eye on it.

The second site, www.americancraftspirits.com, takes a look at the exploding craft distilling scene here in the U.S. It includes reviews, interviews, and distillery profiles (including a list of products each distiller makes).

As I discover other new sites, I’ll pass them on to you.

Category: American whiskey,Canadian whisky,Microdistilleries 3 Comments

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