April 28th, 2010

New bourbon: McKenzie, Batch #1

John Hansell

The craft distillers continue cranking out new whiskeys. The newest from Finger Lakes Distilling, a bourbon, releases this Saturday. Details below.

In so many ways, it’s a good time to be a whiskey drinker.

MCKENZIE BOURBON BATCH #1 AVAILABLE MAY 1

Finger Lakes Distilling’s Locally-made Whiskey Makes Its Debut Just in Time for the Kentucky Derby

It’s a common misconception that Bourbon can only come from Kentucky.  While the state puts out most of the Bourbon on the market, there are several distilleries in other parts of the U.S. making America’s Spirit.  Starting May 1, a local distillery will begin selling a New York Bourbon that hopes to rival the best from Kentucky.

Finger Lakes Distilling, the first standalone distillery in the region, began production in late 2008 and selling unaged spirits such as vodka, gin, and liqueurs in June 2009.  The distillery’s 300 gallon still has also been churning out lots of whiskey including an unaged Corn Whiskey, Rye (released November 2009), and now, Bourbon.

As a NYS Farm Distillery, Finger Lakes Distilling makes use of NY fruit and grains in all of its products.  The same holds true for McKenzie Bourbon. The corn, which makes up about 70% of the Bourbon mash bill is an organic, open-pollinated variety grown near Penn Yan, NY that contributes to the rich taste of the whiskey. 

McKenzie Bourbon is a true handcrafted product, as Finger Lakes Distilling retains control of all aspects of the whiskey-making process.  Raw grain (corn, rye and barley malt) is transported to the facility where it is milled and cooked in one of two small mash kettles.  Fermentation takes place in open top stainless tanks.  The whiskey mash is double pot-distilled in small batches before it goes through a unique aging process, including the use of new charred American oak barrels and local Chardonnay barrels for finishing.  The end result is a robust and old-fashioned tasting Bourbon. 

The founders of the distillery argue over who the whiskey is named after.  Brian McKenzie, President, started the company in the area in which he was born and raised.  Another McKenzie, Thomas Earl, joined right from the beginning as Master Distiller, though no relation to Brian.  “Everyone assumes we are brothers, and even though there are some similarities, we come from very different backgrounds.  Just hearing Thomas Earl’s southern Alabama drawl will make you think he might know a thing or two about whiskey-making,” says Brian.  “Thomas learned the trade from his family – he claims it was bred into him.”  He has also worked in breweries, wineries and consulted for other small distilleries.  Brian, a former banker, focuses on the financial, marketing, and legal aspects of the business.

Initially, McKenzie Bourbon will only be sold at the distillery’s tasting room overlooking Seneca Lake, just 5.5 miles north of Watkins Glen, NY.  The bourbon will be priced at $45 and each 750 ml bottle will be marked with a batch number. 

The distillery will host a Bourbon Release party on May 1, Kentucky Derby Day.  Visitors wearing Derby hats will receive complimentary tastings and there will be live music from 2-5 p.m.  Finger Lakes Distilling customers will also be able to attend a private reception following regular business hours to celebrate the release and watch the Kentucky Derby.

Visitors can also sample and purchase the full range of Finger Lakes Distilling’s products including Vintner’s Vodka, Vintner’s Wildberry Vodka, Seneca Drums Gin, Glen Thunder Corn Whiskey, and a wide range of liqueurs and grappa. 

Finger Lakes Distilling products are also available at over 130 retail locations throughout NYS.  “We’ve been focused primarily in our region, but have also had some success moving product into the metro-NY area,” says Brian.  “We’re passionate about all our spirits, but as a couple of whiskey guys, we couldn’t be happier to have some bourbon ready for the bottle.”

More information about the distillery can be found at www.fingerlakesdistilling.com.

Category: Bourbon,Microdistilleries,New Releases Tags: 32 Comments

April 27th, 2010

Anchor Brewery (and Distillery) sold!

John Hansell

This is the big news of the day here in the U.S. I’m seeing several news sources reporting it right now, but here’s one from Inc. Magazine. Give it a read.

What does the selling of a brewery have to do with whiskey? For starters, Anchor also makes whiskey (Old Potrero). In fact, Anchor, and its leader Fritz Maytag, pioneered the craft distilling movement here in the U.S., similar to how they lead the craft beer movement a couple decades ago.

The other connection to whiskey is the company buying Anchor: The Griffin Group. A couple years ago they purchased a major position in Preiss Imports. Preiss Imports bring into the U.S. Springbank, Duncan Taylor, BenRiach, GlenDronach, as well as distributing the Hirsch line of American whiskeys.

I’m not sure what all the synergisms are yet, but I am sure they will all play out in due time.

Category: American whiskey,Beer,Breaking news,Microdistilleries Tags: 38 Comments

March 10th, 2010

Review: Stranahan’s Colorado Whiskey (Batch #49)

John Hansell

Here’s another 16th Annual Malt Advocate award winner, which was originally announced here last month. (Our “Artisan Whiskey of the Year.”) This is my formal review for the Buyer’s Guide. A solid whiskey–especially for its age.

84 Stranahan’s (Batch #49), 47%, $55
It shows nice maturity, considering it contains whisky as young as two years old. Smooth, too, with layered sweetness (honeyed caramel, English toffee, maple syrup), tangerine, roasted nuts, and peppered with spice (warming cinnamon, glazed ginger). Good grip of tobacco and polished leather on the finish balances the sweetness that comes earlier. An example of the right way to do artisan distilling.

Category: Microdistilleries,Reviews Tags: 22 Comments

February 23rd, 2010

Distilled Spirits Council embraces craft distillers

John Hansell

I don’t usually talk about the business side of whiskey-making, but I thought this was worth mentioning. The Distilled Spirits Council is recognizing, and embracing, the efforts of craft distillers, which is nice to see (and well-deserved). They will now have a stronger, more unified voice, which I think will be beneficial to them. The details are below in the press release I just received.

Distilled Spirits Council Launches Craft Distiller

Membership for Small Producers

–Names Advisory Council Chaired by Anchor’s Fritz Maytag–

Washington, DC – The Distilled Spirits Council of the United States (DISCUS) today announced a new Craft Distiller Affiliate Membership program designed to organize the growing number of small distilled spirits producers across the nation and alert them to public policy issues affecting the industry at every level of government.

In the last decade, the number of small distillers in the U.S. grew from a few dozen to more than two hundred today, now making an array of products from white spirits such as vodka and gin to wide varieties of liqueurs, aged whiskeys and brandies.

“The rapidly growing number of craft distillers in states across the nation represents an important grassroots base for communicating substantive messages about industry modernization, our strong marketing code and the important role distillers play in the hospitality industry,” said DISCUS President Peter Cressy. “Together, we can educate public officials and pursue positive policies that advance the interests of the hospitality industry and the jobs we create.”

The new membership group will be headed by an eleven member Advisory Council of distillers chaired by Fritz Maytag of San Francisco’s Anchor Distilling. As a leadership body, its role will be to coordinate communications with the DISCUS policy teams, and engage and activate small distillers in their respective regions.

Other members of the Advisory Council included: Scott Bush, Templeton Rye (IA); Robert Cassell, Philadelphia Distilling, (PA); Jess Graber, Stranahan’s Colorado Whiskey (CO); Ted Huber, Huber Starlight Distillery (IN); Brett Joyce, Rogue Spirits, (OR); Marko Karakasevic, Charbay Distillery (CA); Brian McKenzie, Finger Lakes Distilling (NY); Guy Rehorst, Great Lakes Distillery (WI); Jorg Rupf, St. George Spirits (CA); and Rick Wasmund, Copper Fox Distillery (VA).

“I have long believed it is critically important for distillers of all sizes to work together to highlight the important and positive role we play in our communities,” said Chairman Maytag. “With the support of DISCUS’ public policy experts, small distillers can help ensure fair and equitable treatment for distilled spirits at the federal, state and local levels.”

The new craft distiller membership will be offered to producers under 40,000 nine-liter cases annually. They will receive numerous benefits, including a compendium of State Laws and Regulations; legislative newsletters; action alerts; consultations with DISCUS legal and regulatory experts; opportunities to showcase products at DISCUS-sponsored tasting events; ability to participate in the annual gala “Spirit of Mount Vernon” event; access to the annual industry economic briefing; and ability to participate in DISPAC.  DISCUS will also organize an annual Public Affairs Conference on Capitol Hill in Washington featuring briefings, Congressional visits and a reception featuring their products. 

For more information, contact Frank Coleman at DISCUS: 202-682-8840

Category: Microdistilleries Tags: 9 Comments

February 2nd, 2010

Malt Advocate Whisky Awards “Artisan Whiskey of the Year”: Stranahan’s Colorado Whiskey

John Hansell

Artisan Whiskey of the Year (operating 10 years or less)

Stranahan’s Colorado Whiskey (Batch #49), 47%, $55

In the U.S. alone, there are dozens of small artisan distillers now making whiskey. Many of these whiskeys are already on the market and are only a few years old—at most! Some show great potential, while others…well, let’s just say you should definitely “try before you buy.”

A few of these distillers are now making whiskeys that rival well-established scotch or bourbon distillers in quality. A great example of this is Stranahan’s Colorado Whiskey. The distillery began operations in 2004, using beer (wash) from the adjacent Flying Dog brewery, and then distilling it into whiskey. Batch #49, the whiskey we are honoring with this award, was made this way. (In 2009, the distillery moved to a larger facility, and they now make their own wash.)

Stranahan’s whiskey is sort of a hybrid. Being an all-malt product, it does resemble a single malt scotch in many ways, with a unique flair and a hint of bourbon character. (It is a “straight whiskey” aged in new charred oak barrels, similar to bourbon.) It shows nice maturity, considering it contains whiskey as young as two years old, but not older than five. It’s smooth, too, with layered sweetness (honeyed caramel, English toffee, maple syrup), tangerine, roasted nuts, and peppered with spice (warming cinnamon, glazed ginger). A good grip of tobacco and polished leather on the finish balances the sweetness that comes earlier. This is an example of the right way to do artisan distilling.

Bonus blog comment: The distillation date on the bottle states 10/15/07, which puts it at a little over two years old. I’m told there is older whiskey in here too up to five years of age, but it shows very nice maturity for its age range. My only issue is the price. I really like the packaging, but I would bet that many out there would prefer to see simpler packaging, and a lower price. [Although, judging by some of the comments I'm reading below, it looks like many places are selling this whiskey in the $40s, which is good news.]

Tomorrow’s Malt Advocate Whisky Award announcement: American Whiskey of the Year.

Category: Awards,competitions,Malt Advocate Mag,Microdistilleries Tags: 64 Comments

January 7th, 2010

Guest Blogger: Dave Pickerell, former Master Distiller of Maker’s Mark bourbon

John Hansell

We are honored to have Dave Pickerell as our guest blogger for January. Dave was the Master Distiller at Maker’s Mark for many years, and he really knows his stuff!

I asked him to give his thoughts on what’s going on with the micro-distilling movement, and here’s what he has to say. Thanks Dave!

He has a few questions for you at the end of his post. Post up your thoughts.

First off, I appreciate having the opportunity to “stand in” for John.  His knowledge, depth of insight and understanding and passion for the industry are evident in everything he does.  It is truly an honor to be here.  Thanks, John.

Since I left Maker’s Mark in April 2008, two things have captured most of my attention:  micro-distilling and rye whiskey.  I have spent untold hours probing the depths of both areas.  In fact, Oak View Consulting, LLC. came to life as a result of all that I have discovered here.  When people ask me just what I am trying to accomplish, I tell them that I am trying to “Put feet on dreams”.  However, with a bit of introspection that seems to come with each New Year, I now realize that I am not just trying to put feet on other people’s dreams … they are my dreams, too.

I have met with literally dozens of people who were interested in starting up some sort of distillery or other.  All of them have a passion, but some realize that they do not have enough know-how to get moving, while others are concerned that they may not have enough capital to actually get things off the ground.  It is my observation that many folks that want to start up a new distillery dream of making some sort of whiskey.  However, start-up and maturation costs run in the face of the business plan, and they end up making vodka or maybe gin instead.

Part of my dream is seeing lots of new expressions of whiskey … good ones … from all over America… hit the market… representing a new sort of terroir, where true geographical differences in the U.S. can not only be expressed but also clearly differentiated.  I believe that the effects of locality on grain, water, and climate can be best expressed in a micro-distillery.  Especially in the US, the big whiskey guys pretty much all express the same terroir … because they are located within a stone’s throw of each other and because they pretty much are so big that they are forced to buy commodity grain.  Don’t get me wrong, there are a lot of very good whiskies being produced in the US … it’s just that locality has never been much of an issue.

It occurred to me that two things need to happen.  First, it is essential that the cost of equipment come down to a more affordable price.  Second, it would be good to have a competent one-stop source of information and help to get things up and running. Hopefully, I can in some way help with both of these issues.  I have been working with Vendome Copper and Brass Works on a holistic approach to micro-distilling … and thanks to a great deal of effort on their part, they have already had tremendous results in reducing the capital costs for starting a micro-distillery.  Additionally, I hope that any expertise that I might have gained through my years in the industry might also be helpful to some in getting things up and running.

Finally, the rye … with its bold and delicious character… There has been a lot of talk about the resurgence of Rye Whiskey … and to traditional cocktails (like the Sazerac, Old Fashioned, and Manhattan) that are absolutely delicious with a good measure of rye… no need to cover all that ground again.  Anyone who has had occasion to chat with me over the last year knows that I believe it is time to advance this category with a bold new expression or two … that’s my personal dream.

What do you think about the future of micro-distilling  (whether here in the U.S. or abroad)? And what do you think about my theories on terroir and its influence on a given whiskey’s flavor profile? And do you think rye will be the new hot whiskey of choice, or will it be something else?

Category: Guest Blogger,Microdistilleries,Rye whiskey 34 Comments

November 13th, 2009

“Whiskey” show on the History Channel: Tomorrow!

John Hansell

For those of you who still have not seen this very informative show, it is running again tomorrow, Saturday, November 14th, at 7 pm on the History Channel’s “Modern Marvels” series.

There are some great distillery tours and interviews, along with some interesting historical discussions about whiskey. And yes, I am peppered throughout the show as the “independent expert”.

Be sure to watch it (or DVR it) if you haven’t seen it yet. I pasted the summary paragraph on the show from the History Channel’s website below.

    Modern Marvels “Whiskey” :
Known to Irish monks as “water of life”, visit some of the world’s finest distilleries to see how each country brews this thousand-year old spirit. Jack Daniels tells the secret of charcoal filtering, Jim Beam shows its premium bourbons and the art of blending is revealed at Canadian Club Whiskey. Cross the Atlantic to get the real deal at Jameson’s Distillery in Midleton, Ireland and in Scotland discover what gives Glenlivet its character. Meet some of the people who are lucky enough to sample whiskey for a living. Cheers!

Category: Bourbon,Canadian whisky,Distillery Tours,Irish whiskey,Media,Microdistilleries,Scotch whisky,Tennessee whiskey Tags: 8 Comments

May 6th, 2009

Stranahan’s grows, moves, brews, grooves…

John Hansell

Stranahan’s, the maker’s of straight Rocky Mountain whisky, has outgrown its existing location and is moving to a larger one where they’ll be able to add more distilling equipment and make their own wash (distiller’s beer). The current distillery is closing today.

Here’s the press release, which is being sent to the masses tomorrow. You’re getting it here on WDJK one day early.

DENVER – Stranahan’s Colorado Whiskey™, a distinctive small-batch whiskey cultivated in Colorado’s first-ever micro-distillery, has outgrown its current facility and will move to a larger facility at 200 South Kalamath Street in Denver on May 6th. 

The new, larger micro-distilling facility will enable Stranahan’s to better meet increasing demand by adding distilling equipment and increasing production. In addition, Stranahan’s will now be able to produce its own proprietary distiller’s wash, or mash, which was formerly supplied by Oskar Blues in Lyons, Colo.  This special four-barley fermented wash is part of what gives the Stranahan’s recipe its distinctive flavor.

“This move marks a new chapter for Stranahan’s Colorado Whiskey,” said founder Jess Graber. “We’re thrilled that the demand for our small-batch whiskey has increased to the point where we need a larger facility.”

We wish the good folks at Stranahan’s all the best in their new location. And keep on making good, interesting whisky.

Category: Breaking news,Microdistilleries Tags: 9 Comments

May 5th, 2009

Het Anker Brewery to distill whisky

John Hansell

Today you get two blog postings for the price of one…

The makers of the delicious Gouden Carolus beer in Belgium is getting into the whisky-making business. They dipped their toe in the water by having a whisky made for them, under their specifications using wash based on their Gouden Carolus Tripel beer. (I tasted it and liked it. My review is coming shortly.) Now they are going to build their own distillery and make their own whisky.

Here’s the official press release which I just received:

Het Anker Brewery is going to build Belgium’s first authentic and traditional whisky distillery!

As a result of the successful launch of the Gouden Carolus Single Malt, the brewery decided to build a brand new, traditional whisky distillery. Although there are already a handful of companies in Belgium who produce whisky, Het Anker will be the first distillery with Pot Stills (large copper kettles which end in a swan neck shape).

A beautiful concept and a fairy tale location.The distillery will not be built at the brewery premises at Mechelen, but in the village of Blaasveld (Willebroek) and this for a very important “historical” reason. The Molenberg estate, a little green “Eden” between the Mechelsesteenweg and the Klaterstraat has been owned by the same family since the 17th century . This family, the Van Breedams, was a dynasty of millers who also had a jenever distillery.

The current owner Charles Leclef, (the fifth Van Breedam-generation) and also owner of the Het Anker Brewery, will use this location to build the distillery, museum and visitors center. The beautiful estate with its rich history will rise again in full glory.

Due to this ambitious venture Willebroek and Blaasveld will become known worldwide.  Even better, Blaasveld will have a new and unique regional product!

The renovation of the estate will start at the beginning of May. The distillery will produce its first spirit on 31 December at midnight, and this after a century of silence…

For more information:
Charles Leclef – +32 (0) 015 287 147 – charles@hetanker.be
Ali Bosmans – +32 (0) 015 287 147  – 0497 416 166 – ali@hetanker.be
www.hetanker.be

If their new whisky tastes as good as the whisky they contracted to have made for them, then we are in for a treat.

Category: Breaking news,European whiskies,Microdistilleries Tags: , 1 Comment

April 15th, 2009

Update on Wasmund’s Single Malt Whisky

John Hansell

I had the opportunity to try one of the most recent Wasmund’s Single Malt Whisky from the Copper Fox Distillery in Virginia and was impressed by how improved the whisky was compared to the earlier releases. If you haven’t tried the Wasmund’s recently, you might want to if you have the opportunity.

I spoke with Rick Wasmund, Master Distiller, and he also explained a new concept he is introducing: the Wasmund’s Distillers Art series. Basically, he is selling two different pure spirits (unaged). One is single malt spirit; the other is a rye spirit (2/3 Rye, 1/3 Barley). The spirit is being sold at 62% ABV!

Then, they are also selling 2 liter barrels which you can buy and age the spirit in it until you are ready to drink it. (Of course, you can always drink the spirit without aging it too! I tried both spirits and they tasted pretty good.)

Rick also told me that he’s aging a rye whiskey for release later on this year to compliment his flagship single malt release. So, interesting stuff coming from the Copper Fox distillery these days.

Category: Microdistilleries Tags: 6 Comments

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