This is last ever episode of the Bourbon Gents podcast. Ever!
We would like to thank all of our listeners who have been with us on this journey over the last 2 years. Both Myself (Mav) and Mr Pie have had a blast recording the show and getting all your feedback – which admittedly at the start was mainly about how bad the audio quality was 🙂
We decided this would be the last episode about 15 minutes before we recorded so we ended up throwing the normal format out of the window and instead just messed around for 45 minutes. So please don’t expect any bourbon related content in this one. It’s just Mav and Mr Pie having a laugh for the final time on the podcast.
Enjoy!
This is last ever episode of the Bourbon Gents podcast. Ever!
We would like to thank all of our listeners who have been with us on this journey over the last 2 years. Both Myself (Mav) and Mr Pie have had a blast recording the show and getting all your feedback - which admittedly at the start was mainly about how bad the audio quality was :)
We decided this would be the last episode about 15 minutes before we recorded so we ended up throwing the normal format out of the window and instead just messed around for 45 minutes. So please don't expect any bourbon related content in this one. It's just Mav and Mr Pie having a laugh for the final time on the podcast.
I was looking for a decent pub or restaurant to enjoy the World Cup 2014 matches and wound up at J. Gumbo’s on the campus of the University of Louisville. Being the multi-tasker that I am I figured what better time to do a bourbon review?
Bartender: “This stuff in the well, its $3” (Apparently “this stuff” was so bad that she didn’t want to mention it by name.)
Me: “I’ll take that – neat”
Bartender: [Shivers in disgust]
A three-finger pour OF Kentucky Tavern in a plastic cup is what I got. This was not going to be pleasant, I thought to myself.
Kentucky Tavern has been around since the trademark was registered in 1903. The brand survived Prohibition, two World Wars, and several acquisitions. The latest acquisition saw Kentucky Tavern purchased by Sazerac in 2009 as part of a package deal with Tom Moore Distillery/Constellation Spirits Brands.
According to “The Book of Bourbon” Kentucky Tavern is comprised of the same wheat heavy mashbill as Weller and Old Fitzgerald. But given that the only places one finds Kentucky Tavern are in the hands of undiscriminating hobos and under the sink at dive bars, the mashbill likely won’t be a redeeming quality.
Strangely enough, when I give Kentucky Tavern a whiff, the nose isn’t off-putting. Pepper, sweetcorn, and cinnamon waft out of my plastic cup.
KENTUCKY TAVERN MASHBILL %
KENTUCKY TAVERN APPEARANCE/COLOR
KENTUCKY TAVERN BOURBON TASTING NOTES
Even more surprising, this bourbon isn’t gag-inducing. The wheated mashbill presents a smooth, sweet, very light-bodied bourbon. Perfect for sipping on a hot summer day while eating Cajun Jambalaya. The burn is non-existent (which is expected from an 80 -proof), and the flavors are muted, save for sweet corn. In fact, Kentucky Tavern is barely above being a simple distilled corn whiskey.
The pepper, baking spices, and corn in the nose are prevalent on the palate, but if you aren’t paying attention, you wouldn’t realize you are drinking bourbon. What is somewhat notable is the fruit in the finish: really fresh pear apricot and cherry. But again, this stuff is so watery light-bodied that you would be forgiven if you miss all that.
KENTUCKY TAVERN FLAVOR WHEEL
OUR VERDICT
C+
Because of the very muted character of Kentucky Tavern, the low proof, and the generally unremarkable character of the whiskey, Kentucky Tavern is not a bourbon lovers bourbon. Whiskey drinking Bachelorette party attendees and frat rats will enjoy this. As will members of the blackout brigade (8 shots should get you where you want to be).
We give Kentucky Tavern Bourbon a C+.
How we grade bourbons. KT isn’t terrible. I have had much, much worse out of the well. But Kentucky Tavern does absolutely nothing for those who want quality. Maybe that’s why it sells for $9.99 a half-gallon at the drug store up the street.
Because of its light body and low proof, this is a bourbon that’s easy to enjoy in the summer. Just don’t mix it with anything, and if you are going to add ice, use a slow melting king cube or spherical ice ball.
Have you tried Kentucky Tavern Bourbon? If so, leave your own rating by using the stars below and click here to leave a comment.
I was looking for a decent pub or restaurant to enjoy the World Cup 2014 matches and wound up at J. Gumbo’s on the campus of the University of Louisville. Being the multi-tasker that I am I figured what better time to do a bourbon review?
Bartender: “This stuff in the well, its $3” (Apparently “this stuff” was so bad that she didn’t want to mention it by name.)
Me: “I’ll take that – neat”
Bartender: [Shivers in disgust]
A three-finger pour OF Kentucky Tavern in a plastic cup is what I got. This was not going to be pleasant, I thought to myself.
Kentucky Tavern has been around since the trademark was registered in 1903. The brand survived Prohibition, two World Wars, and several acquisitions. The latest acquisition saw Kentucky Tavern purchased by Sazerac in 2009 as part of a package deal with Tom Moore Distillery/Constellation Spirits Brands.
According to “The Book of Bourbon” Kentucky Tavern is comprised of the same wheat heavy mashbill as Weller and Old Fitzgerald. But given that the only places one finds Kentucky Tavern are in the hands of undiscriminating hobos and under the sink at dive bars, the mashbill likely won’t be a redeeming quality.
Strangely enough, when I give Kentucky Tavern a whiff, the nose isn’t off-putting. Pepper, sweetcorn, and cinnamon waft out of my plastic cup.
KENTUCKY TAVERN MASHBILL %
KENTUCKY TAVERN APPEARANCE/COLOR
KENTUCKY TAVERN BOURBON TASTING NOTES
Even more surprising, this bourbon isn’t gag-inducing. The wheated mashbill presents a smooth, sweet, very light-bodied bourbon. Perfect for sipping on a hot summer day while eating Cajun Jambalaya. The burn is non-existent (which is expected from an 80 -proof), and the flavors are muted, save for sweet corn. In fact, Kentucky Tavern is barely above being a simple distilled corn whiskey.
The pepper, baking spices, and corn in the nose are prevalent on the palate, but if you aren’t paying attention, you wouldn’t realize you are drinking bourbon. What is somewhat notable is the fruit in the finish: really fresh pear apricot and cherry. But again, this stuff is so watery light-bodied that you would be forgiven if you miss all that.
KENTUCKY TAVERN FLAVOR WHEEL
OUR VERDICT
C+
Because of the very muted character of Kentucky Tavern, the low proof, and the generally unremarkable character of the whiskey, Kentucky Tavern is not a bourbon lovers bourbon. Whiskey drinking Bachelorette party attendees and frat rats will enjoy this. As will members of the blackout brigade (8 shots should get you where you want to be).
We give Kentucky Tavern Bourbon a C+.
How we grade bourbons. KT isn’t terrible. I have had much, much worse out of the well. But Kentucky Tavern does absolutely nothing for those who want quality. Maybe that’s why it sells for $9.99 a half-gallon at the drug store up the street.
Because of its light body and low proof, this is a bourbon that’s easy to enjoy in the summer. Just don’t mix it with anything, and if you are going to add ice, use a slow melting king cube or spherical ice ball.
Have you tried Kentucky Tavern Bourbon? If so, leave your own rating by using the stars below and click here to leave a comment.
Company: Buffalo Trace, Blanton’s Distilling CompanyVol: 46.5%Age: No Age StatementExtra Note:The whiskey in this bottle was dumped on 11th July 2017 from barrel No. 844. Stored in warehouse H on rick No. 14. The bottle number is 277Classificatio…
Company: Buffalo Trace, Blanton’s Distilling Company Vol: 46.5% Age: No Age Statement Extra Note:The whiskey in this bottle was dumped on 11th July 2017 from barrel No. 844. Stored in warehouse H on rick No. 14. The bottle number is 277 Classification: Kentucky Straight Bourbon Whiskey Breakdown: Buffalo Trace Mash-bill No.2 (Rye between 12-15%) Price: c. £50
History
It's hard to get your head around the fact that single barrel releases have only been around since 1984. Most bourbon drinkers know that the Blanton’s brand is named after Colonel Albert Blanton, without doubt a true legend of the industry that quite simply devoted his life and career to producing fine whiskey. The man led the distillery through prohibition, the Depression, the Great Flood and even World War II.
Colonel Blanton himself, wearing a hat the Gents would be proud of.
Blanton’s Original Single Barrel, to give it its full title was the brainwave of yet another lifetime bourbon devotee, Elmer T Lee. In Colonel Blanton’s time, it was a common occurrence for single barrels to be selected for bottling for private use but they were never made available for the regular consumer. Mr Lee never forgot that these private single barrels were always chosen by the Colonel from Warehouse H, where he believed the bourbon aged better, particularly in middle sections of this warehouse. Originally these single barrels were exported to Japan and then onto Australia. The Japanese market in particular exploded in its love for bourbon and more than half of all bourbon worldwide exports landed on these shores. When it was finally released in the US it was priced up to 200 percent above the average bottle price. It took a while, but over time it created a devoted fan base and rest as they say is history, with almost every other distillery releasing their own single barrel offerings.
After Mr Lee’s retirement, and in honour of his ardour and devotion, Buffalo Trace released a single Barrel with his name on the bottle. He even chose the barrels which were dumped into these releases well into his 90’s. The Gents truly doff their hats to this bourbon Gentleman and his named single barrel regularly appears on our Top 10 Wish Lists
The Reviews
For this review we drank it neat in a Glencairn glass
Nose
What we got – Vanilla pods bursting with caramel sweetness. Heaps of marzipan alongside honey. Fresh eucalyptus (Mav) and green apple (Mr Pie)
What they say we should get - A spicy aroma of dried citrus and orange peels with a hint of caramel and vanilla
Palate
What we got – The sweetness on the nose dissipates completely and you are overwhelmed with a spicy white pepper. Mav describes this as a pepper bomb and it’s comparable with licking a piece of wood sprinkled with white pepper (not sure if this is from personal experience or not). Mr Pie finds only mild notes of spice alongside glorious oakiness. After each sip of this whiskey there is an enormous feeling of warmth throughout your upper torso.
What they say we should get - Full and soft, marked by a mix of burnt sugar, caramel, orange, and cloves
Finish
What we got – Super lengthy, and whether you find the white pepper to your liking or not it follows right through to the very end
What they say we should get - Balanced with vanilla, honey and citrus
Summary
Warehouse 'H'. Where the Colonel believed the bourbon aged better.
As with our previous review of Blanton's Gold Edition, the Gents have vastly different opinions on this bourbon. It’s the spice and pepper on the tongue which doesn’t sit well with Mav’s preferred profile, whereas this is one of Mr Pie’s favourite mash bills and tasting profiles (All the Blanton’s, Rock Hill Farms, and hopefully one day he will feel the same about Elmer T Lee). Orange is referenced in many reviews but not particularly prevalent for the Gents during this tasting session.
There is, however, one thing we both absolutely agree on, the bottle design of this product is an absolute belter and is by far the most beautiful bourbon bottle design of them all. It’s a work of art, with its barrel decanter shape, unique bottle stopper design and individual bottling information which would satisfy the most discerning bourbon geek. This bottle would not look out of place on any shelf throughout your home and is certainly not one to be without in your home bar.
Love the bottle, love the juice, love the Blanton’s.
THE 7 KINGS OF KENTUCKY BOURBON To say that the bourbon industry is in the midst of a boom is an understatement. With more than $8 billion in global sales (up from just $376 million in 2002), bourbon has evolved from being the “Southern Gentleman’s drink” to replacing Gran Cru […]
To say that the bourbon industry is in the midst of a boom is an understatement. With more than $8 billion in global sales (up from just $376 million in 2002), bourbon has evolved from being the “Southern Gentleman’s drink” to replacing Gran Cru Bordeaux and 40 year-old Glenfiddich as the must have spirit – and if you disagree, try to get your hands on a bottle of Pappy Van Winkle!
Behind the boom is a very close knit fraternity of master distillers whose lineages trace back to the very beginnings of bourbon production. These are the master distillers that dutifully guard the standards set forth by the originators whose names grace millions of bottles of bourbon. These are the 7 kings of Kentucky bourbon.
HARLEN WHEATLEY OF BUFFALO TRACE
photo credit: BuffaloTrace.com
Harlen Wheatley was named Master Distiller of Buffalo Trace in 2005, becoming the sixth Master Distiller of the operation since the Civil War. Despite skyrocketing demand, Harlen has managed to maintain the integrity of Buffalo Trace and all of the legendary brands within its portfolio.
His tenure hasn’t been without challenge; it remains to be seen how Harlen will stay the course after the death of Master Distiller Emeritus Elmer T. Lee in 2013. Elmer T. Lee’s signature bourbon remains one of Buffalo Trace’s signature products thanks to the ability of Mr. Lee to find and bottle the most select barrels for his bourbon. Without Elmer’s palate, refined after nearly three decades of production. There are also rumors that amid high demand,W.L. Weller is being discontinued, although Buffalo Trace President Mark Brown has denied such rumors.
Amid these challenges is the wildly successful Van Winkle line. Julian “Pappy” Van Winkle, for whom the coveted bourbon is named, started selling whiskey in 1893 as a salesman for W. L. Weller. He would rise to the presidency of the company, and became the first in four generations of Van Winkle bourbon-making, followed by his son, Julian Jr. Julian Van Winkle Jr. ran operations at the Stitzel-Weller Distillery up until its sale in 1972, when he brought a pre-Prohibition label called Old Rip Van Winkle back to life using whiskey stocks from the old Weller Distillery.
His son, Julian III, took over in 1981 and continues to run operations with the Van Winkle brand at Buffalo Trace Distillery along with his son Preston.Never in the history of bourbon has one brand experienced as much craze as Pappy Van Winkle, and all this can be credited in no small part to the intelligence and dedication of its Master Distiller, Harlen Wheatley. (The Van Winkles have a partnership with Buffalo Trace which supplies them with much of their bourbon and bottles their product, and it’s long been known that the younger Van Winkle bourbons are distilled by Buffalo Trace.)
Within the past decade, Buffalo Trace has won more awards than any other distillery in the world, including an unmatched seven “Distillery of the Year” titles. Such performance can largely be attributed to Mr. Wheatley, a legitimate king of Kentucky bourbon.
JIMMY RUSSELL OF WILD TURKEY
photo credit: WildTurkeyBourbon.com
James “Jimmy” Russell – the Buddha of bourbon – is the master distillers’ master distiller. No distiller in the history of American bourbon has served as long as he has. His recent 60th anniversary celebration coincided with the opening of a brand new 9140-square foot visitors center in 2014, and brought out the biggest names in bourbon. Even Kentucky’s Governor, Steve Beshear came out to toast Jimmy!
As only the third Master in the history of Wild Turkey operations, Jimmy has stood his post for more than half a century – sometimes seven days a week. “When I started here 59 years ago we were filling 70 barrels a day. Now we are filling 560,” Russell said. “We had four storehouses then, and now we have 26 that hold 20,000 barrels, and one that holds 50,000.”
When asked if he had ever considered retiring, his response was ” I don’t consider this a job. It’s one of the things I’ve been blessed with in my life. I enjoy coming to work: I get to taste bourbon all day. I only live six miles away, and a lot of the time, I come out on Saturdays and Sundays just to say hello to the people working.”
Under Jimmy Russell’s tenure, Wild Turkey has endured more changes in the past decade as the brand has since its birth in 1940. The demand for the “kickin’ chicken” from new markets and younger drinkers has led to an expansion of the original Wild Turkey bourbon into flavored whiskeys and liqueurs. Wild Turkey American Honey came on the scene in 2007, shortly before the company was acquired by Campari Group. Later, in 2012, Jimmy and his team released Wild Turkey Spiced, the worlds first ever spiced bourbon. Whatever your take on flavored bourbons, these new additions have taken Campari’s stock to new heights.
While it is speculated that these moves into the flavored bourbon arena where at the behest of Campari, Jimmy Russel has continued to do his thing on the traditional side of the house. Wild Turkey 81 proof, Wild Turkey 101, and Wild Turkey Traditional remain the number 1 premium Kentucky straight bourbon whiskeys on the market.
In recognition of his contribution to American heritage, Jimmy Russell has been honored with his namesake bourbon – Russell’s Reserve, and a limited edition mingling of 13 and 16-year-old whiskies, called Wild Turkey Diamond Anniversary.
Fred Noe, Jim Beam’s great-grandson, is the seventh-generation master distiller at Jim Beam in Kentucky. He took over in 2007, and is a direct descendent of Jacob Beam, who sold his first barrel of whiskey in 1795. He was reared under the watchful eye of Booker Noe (whose namesake bourbon, Bookers, is one of my personal favorites) and tells some great stories about life as a member of the “first family of bourbon”;
“My first recollection of going to the distillery was when I was about seven years old. My dad Booker Noe was committed to the plant. It was like his other son and I was always curious as to what took up all of his time over there. I wanted to be part of what my dad was a part of. So when my dad first took me to the distillery, I was like a kid at Christmas. I remember standing looking up in awe at the rack houses full of aging barrels of bourbon.” – Fred Noe
Fred Noe ensures his family’s legacy is maintained with laser-like focus and discipline. He told The Economic Times that “Throughout the years, we’ve maintained a single-mindedness about us that has kept us on the right track. From the start, Jacob Beam stayed true to the task at hand and never lost sight of the goal: make the best whiskey. Seven generations later, I’m following the same mantra and Jim Beam Bourbon has become the world’s No.1-selling bourbon whiskey in the world.”
Jim Beam has beenin the news lately as Suntory, the Japanese spirits giant, acquired Jim Beam, Inc for $13.6 billion in cash. Despite the acquisition, Fred Noe and the rest of the team are expected to stay in place and keep doing what they have been doing for generations.
DAVID PICKERELL OF MAKERS MARK
photo credit: Whistle Pig Whiskey
We know that Greg Davis is the current Master Distiller for Makers Mark, and his absence from this list is in no way pejorative. Greg has had a distinguished career at Tom Moore prior to his current position, and we look forward to seeing how his current achievements will pan out.
…But Greg doesnt have a tattoo of George Washington’s still on his arm. David Pickerell does.
Dave served as the Master Distiller for Makers Mark from 1994 until he departed in 2008. During his time there, he grew Makers Mark from a craft distillery into a 1.3 million case per year operation.
David currently leads what has become the craft distillery movement. He told Whisky Advocate that “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. ”
His dream is coming true. On the heels of the bourbon boom, hundreds of craft distilleries – from California to New York- have launched in the past few years. David Pickerell has been a positive force behind this boom with his push to bring down the cost of equipment for micro-distillers, as well as his willingness to work behind the scenes with individuals wanting to try their hand at producing whiskey.
He teamed up with WhistlePig whiskey out of Vermont to serve as master distiller for the operation, and currently serves as a Managing Member and Senior Consultant at Oak View Consulting, LLC providing consulting services to the craft beverage alcohol industry. He is also behind the scenes serving as the Master Distiller for Hillrock Estate and George Washington’s Distillery at Mount Vernon, where he oversees the commercial production of George Washington’s Rye Whiskey.
Because of David’s work, Makers Mark has become a powerhouse in his own right, and untold numbers of craft distillers have been able to make their dreams of producing fine whiskeys come true.
CHRIS MORRIS OF WOODFORD RESERVE
photo credit: Woodford Reserve
Chris Morris is literally a rockstar in the bourbon community. When he speaks, the entire industry listens! When he headlines a tasting event or lecture, the rooms are filled to seating capacity. If bourbon making is part art and part science, Chris Morris is Picasso meets Einstein!
It is from Chris Morris (courtesy of the Woodford Reserve Bourbon Academy that he runs) that we have come to understand the 5 sources of bourbon flavor.
It is Chris Morris who pushed for the US Senate’s approval of September as National Bourbon Heritage Month – an observance in the United States that calls for celebration of bourbon as America’s “Native Spirit”.
It is Chris Morris who brings us the annual Woodford Reserve Master’s Collection, a 12,000 bottle limited bourbon release of once-in-a-lifetime bourbons that have a single, unique aspect. (For instance, the Four Grain is the only bourbon in the world to be distilled only in copper pot stills, and is made of a specially designed mixture of corn, wheat, rye and barley rye and fermented with a special yeast.)
Suffice to say, I am a big fan!
Chris Morris joined Brown-Foreman as an intern in 1976 at the ripe old age of 16 and worked his way up to Master Distiller in 2004. On his way to becoming a master distiller he performed in every capacity, from sweeping the floors to working in the company’s lab breaking down the chemicals in alcohol.
Chris Morris is a man who knows his craft inside out. According to an article published in the WSJ, “Mr. Morris takes extensive tasting notes. Over the past 15 years, he has filled 20 to 30 notebooks, in addition to countless files. Things like the aroma, taste and finish are extensively documented.”
His hard work shows, and has paid off handsomely for the brand. Sources say that Woodford Reserve experienced a record volume of nearly 250,000 nine liter cases and grew net sales by 28% globally in fiscal 2013.
JIM RUTLEDGE: MR. FOUR ROSES
photo credit: Four Roses Bourbon
For 45 years, “Mr. Four Roses” has been bringing home the bacon for the Four Roses brand and the bourbon industry as a whole. Many older bourbon enthusiasts can remember a time before Rutledge when Four Roses was considered low brow and bottom shelf. He took on the task of turning the brand around with all the might he could muster, serving as a distiller, brand ambassador, and very serious business man all in one.
The reward for all his hard work (and one of the best turnarounds in bourbon history) is inclusion in the Bourbon Hall of Fame, Malt Advocate’s “Life Time Achievement Award” in 2007, an award for “Distillery of the Year” at WhiskyFest in New York City in November 2008 and an award for the industry’s “2008 Ambassador of the Year for American Whiskeys.” Today, Four Roses (a Kirin brand) continues to blow bourbon drinkers away.
Update: In September 2015, Brent Elliott replaced Jim Rutledge, as the new Master Distiller of Four Roses Bourbon. He has worked closely with Jim for the last 10 years as Director of Quality, helping to select the best barrels of Bourbon at their peak of maturation.
photo credit: Four Roses Bourbon
PARKER BEAM OF HEAVEN HILL
photo credit: Heaven Hill Distillery
No list of bourbon royalty is complete without Parker Beam. According to the Bourbon Heritage Center, “Park Beam, Parker’s grandfather and namesake, was the brother of James Beauregard Beam, better known as “Jim” Beam. It was Parker’s father, Earl, who was the first to ply his trade at Heaven Hill. Earl, in turn, turned the reins over to Parker in 1975. In doing so, Parker became the sixth generation Beam to earn the title Master Distiller. With Craig Beam entrenched in the business of distilling, the family’s continued legacy of making Bourbon is assured. Parker Beam began working at Heaven Hill in 1960 while Craig began work with the company in 1982.”
Parker has been in the industry for more than 50 years and is considered Bourbon Royalty. He oversees the production of the fine bourbon that has made Heaven Hill the seventh-largest alcohol supplier in the United States, the second-largest holder of bourbon whiskey in the world, the only remaining family-owned distillery in Kentucky, and the largest independent family-owned and operated producer and marketer of distilled spirits in the United States.
He follows in the tradition of a long and distinguished line of bourbon makers – All of the Master Distillers at Heaven Hill since its founding have been Beam family members; from Joseph L. Beam (Heaven Hill’s original Master Distiller) to Earl Beam (Parker Beam’s predecessor).
In 2013, Parker Beam was diagnosed with ALS, often referred to as Lou Gehrig disease. After his diagnosis, Parker launched the ALS Promise Fund, donating $20 from the sale of every bottle of Parker’s Heritage Collection Bourbon to the fund. Parker’s Heritage Collection Bourbon is an annual release that celebrates Parker’s tenure as Master Distiller. The barrels used for Parker’s Heritage are all hand selected from prime locations in the rick house—each with the age and proof Parker feels are just right for such a rare offering.If you would like to support the ALS Promise Fund directly, we encourage you to do so directly at the address provided below.
The ALS Association Kentucky Chapter
2815 Amsterdam Road
Villa Hills, KY 41017
P: (800) 406-7702
THE 7 KINGS OF KENTUCKY BOURBON To say that the bourbon industry is in the midst of a boom is an understatement. With more than $8 billion in global sales (up from just $376 million in 2002), bourbon has evolved from being the “Southern Gentleman’s drink” to replacing Gran Cru […]
To say that the bourbon industry is in the midst of a boom is an understatement. With more than $8 billion in global sales (up from just $376 million in 2002), bourbon has evolved from being the “Southern Gentleman’s drink” to replacing Gran Cru Bordeaux and 40 year-old Glenfiddich as the must have spirit – and if you disagree, try to get your hands on a bottle of Pappy Van Winkle!
Behind the boom is a very close knit fraternity of master distillers whose lineages trace back to the very beginnings of bourbon production. These are the master distillers that dutifully guard the standards set forth by the originators whose names grace millions of bottles of bourbon. These are the 7 kings of Kentucky bourbon.
HARLEN WHEATLEY OF BUFFALO TRACE
photo credit: BuffaloTrace.com
Harlen Wheatley was named Master Distiller of Buffalo Trace in 2005, becoming the sixth Master Distiller of the operation since the Civil War. Despite skyrocketing demand, Harlen has managed to maintain the integrity of Buffalo Trace and all of the legendary brands within its portfolio.
His tenure hasn’t been without challenge; it remains to be seen how Harlen will stay the course after the death of Master Distiller Emeritus Elmer T. Lee in 2013. Elmer T. Lee’s signature bourbon remains one of Buffalo Trace’s signature products thanks to the ability of Mr. Lee to find and bottle the most select barrels for his bourbon. Without Elmer’s palate, refined after nearly three decades of production. There are also rumors that amid high demand,W.L. Weller is being discontinued, although Buffalo Trace President Mark Brown has denied such rumors.
Amid these challenges is the wildly successful Van Winkle line. Julian “Pappy” Van Winkle, for whom the coveted bourbon is named, started selling whiskey in 1893 as a salesman for W. L. Weller. He would rise to the presidency of the company, and became the first in four generations of Van Winkle bourbon-making, followed by his son, Julian Jr. Julian Van Winkle Jr. ran operations at the Stitzel-Weller Distillery up until its sale in 1972, when he brought a pre-Prohibition label called Old Rip Van Winkle back to life using whiskey stocks from the old Weller Distillery.
His son, Julian III, took over in 1981 and continues to run operations with the Van Winkle brand at Buffalo Trace Distillery along with his son Preston.Never in the history of bourbon has one brand experienced as much craze as Pappy Van Winkle, and all this can be credited in no small part to the intelligence and dedication of its Master Distiller, Harlen Wheatley. (The Van Winkles have a partnership with Buffalo Trace which supplies them with much of their bourbon and bottles their product, and it’s long been known that the younger Van Winkle bourbons are distilled by Buffalo Trace.)
Within the past decade, Buffalo Trace has won more awards than any other distillery in the world, including an unmatched seven “Distillery of the Year” titles. Such performance can largely be attributed to Mr. Wheatley, a legitimate king of Kentucky bourbon.
JIMMY RUSSELL OF WILD TURKEY
photo credit: WildTurkeyBourbon.com
James “Jimmy” Russell – the Buddha of bourbon – is the master distillers’ master distiller. No distiller in the history of American bourbon has served as long as he has. His recent 60th anniversary celebration coincided with the opening of a brand new 9140-square foot visitors center in 2014, and brought out the biggest names in bourbon. Even Kentucky’s Governor, Steve Beshear came out to toast Jimmy!
As only the third Master in the history of Wild Turkey operations, Jimmy has stood his post for more than half a century – sometimes seven days a week. “When I started here 59 years ago we were filling 70 barrels a day. Now we are filling 560,” Russell said. “We had four storehouses then, and now we have 26 that hold 20,000 barrels, and one that holds 50,000.”
When asked if he had ever considered retiring, his response was ” I don’t consider this a job. It’s one of the things I’ve been blessed with in my life. I enjoy coming to work: I get to taste bourbon all day. I only live six miles away, and a lot of the time, I come out on Saturdays and Sundays just to say hello to the people working.”
Under Jimmy Russell’s tenure, Wild Turkey has endured more changes in the past decade as the brand has since its birth in 1940. The demand for the “kickin’ chicken” from new markets and younger drinkers has led to an expansion of the original Wild Turkey bourbon into flavored whiskeys and liqueurs. Wild Turkey American Honey came on the scene in 2007, shortly before the company was acquired by Campari Group. Later, in 2012, Jimmy and his team released Wild Turkey Spiced, the worlds first ever spiced bourbon. Whatever your take on flavored bourbons, these new additions have taken Campari’s stock to new heights.
While it is speculated that these moves into the flavored bourbon arena where at the behest of Campari, Jimmy Russel has continued to do his thing on the traditional side of the house. Wild Turkey 81 proof, Wild Turkey 101, and Wild Turkey Traditional remain the number 1 premium Kentucky straight bourbon whiskeys on the market.
In recognition of his contribution to American heritage, Jimmy Russell has been honored with his namesake bourbon – Russell’s Reserve, and a limited edition mingling of 13 and 16-year-old whiskies, called Wild Turkey Diamond Anniversary.
Fred Noe, Jim Beam’s great-grandson, is the seventh-generation master distiller at Jim Beam in Kentucky. He took over in 2007, and is a direct descendent of Jacob Beam, who sold his first barrel of whiskey in 1795. He was reared under the watchful eye of Booker Noe (whose namesake bourbon, Bookers, is one of my personal favorites) and tells some great stories about life as a member of the “first family of bourbon”;
“My first recollection of going to the distillery was when I was about seven years old. My dad Booker Noe was committed to the plant. It was like his other son and I was always curious as to what took up all of his time over there. I wanted to be part of what my dad was a part of. So when my dad first took me to the distillery, I was like a kid at Christmas. I remember standing looking up in awe at the rack houses full of aging barrels of bourbon.” – Fred Noe
Fred Noe ensures his family’s legacy is maintained with laser-like focus and discipline. He told The Economic Times that “Throughout the years, we’ve maintained a single-mindedness about us that has kept us on the right track. From the start, Jacob Beam stayed true to the task at hand and never lost sight of the goal: make the best whiskey. Seven generations later, I’m following the same mantra and Jim Beam Bourbon has become the world’s No.1-selling bourbon whiskey in the world.”
Jim Beam has beenin the news lately as Suntory, the Japanese spirits giant, acquired Jim Beam, Inc for $13.6 billion in cash. Despite the acquisition, Fred Noe and the rest of the team are expected to stay in place and keep doing what they have been doing for generations.
DAVID PICKERELL OF MAKERS MARK
photo credit: Whistle Pig Whiskey
We know that Greg Davis is the current Master Distiller for Makers Mark, and his absence from this list is in no way pejorative. Greg has had a distinguished career at Tom Moore prior to his current position, and we look forward to seeing how his current achievements will pan out.
…But Greg doesnt have a tattoo of George Washington’s still on his arm. David Pickerell does.
Dave served as the Master Distiller for Makers Mark from 1994 until he departed in 2008. During his time there, he grew Makers Mark from a craft distillery into a 1.3 million case per year operation.
David currently leads what has become the craft distillery movement. He told Whisky Advocate that “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. ”
His dream is coming true. On the heels of the bourbon boom, hundreds of craft distilleries – from California to New York- have launched in the past few years. David Pickerell has been a positive force behind this boom with his push to bring down the cost of equipment for micro-distillers, as well as his willingness to work behind the scenes with individuals wanting to try their hand at producing whiskey.
He teamed up with WhistlePig whiskey out of Vermont to serve as master distiller for the operation, and currently serves as a Managing Member and Senior Consultant at Oak View Consulting, LLC providing consulting services to the craft beverage alcohol industry. He is also behind the scenes serving as the Master Distiller for Hillrock Estate and George Washington’s Distillery at Mount Vernon, where he oversees the commercial production of George Washington’s Rye Whiskey.
Because of David’s work, Makers Mark has become a powerhouse in his own right, and untold numbers of craft distillers have been able to make their dreams of producing fine whiskeys come true.
CHRIS MORRIS OF WOODFORD RESERVE
photo credit: Woodford Reserve
Chris Morris is literally a rockstar in the bourbon community. When he speaks, the entire industry listens! When he headlines a tasting event or lecture, the rooms are filled to seating capacity. If bourbon making is part art and part science, Chris Morris is Picasso meets Einstein!
It is from Chris Morris (courtesy of the Woodford Reserve Bourbon Academy that he runs) that we have come to understand the 5 sources of bourbon flavor.
It is Chris Morris who pushed for the US Senate’s approval of September as National Bourbon Heritage Month – an observance in the United States that calls for celebration of bourbon as America’s “Native Spirit”.
It is Chris Morris who brings us the annual Woodford Reserve Master’s Collection, a 12,000 bottle limited bourbon release of once-in-a-lifetime bourbons that have a single, unique aspect. (For instance, the Four Grain is the only bourbon in the world to be distilled only in copper pot stills, and is made of a specially designed mixture of corn, wheat, rye and barley rye and fermented with a special yeast.)
Suffice to say, I am a big fan!
Chris Morris joined Brown-Foreman as an intern in 1976 at the ripe old age of 16 and worked his way up to Master Distiller in 2004. On his way to becoming a master distiller he performed in every capacity, from sweeping the floors to working in the company’s lab breaking down the chemicals in alcohol.
Chris Morris is a man who knows his craft inside out. According to an article published in the WSJ, “Mr. Morris takes extensive tasting notes. Over the past 15 years, he has filled 20 to 30 notebooks, in addition to countless files. Things like the aroma, taste and finish are extensively documented.”
His hard work shows, and has paid off handsomely for the brand. Sources say that Woodford Reserve experienced a record volume of nearly 250,000 nine liter cases and grew net sales by 28% globally in fiscal 2013.
JIM RUTLEDGE: MR. FOUR ROSES
photo credit: Four Roses Bourbon
For 45 years, “Mr. Four Roses” has been bringing home the bacon for the Four Roses brand and the bourbon industry as a whole. Many older bourbon enthusiasts can remember a time before Rutledge when Four Roses was considered low brow and bottom shelf. He took on the task of turning the brand around with all the might he could muster, serving as a distiller, brand ambassador, and very serious business man all in one.
The reward for all his hard work (and one of the best turnarounds in bourbon history) is inclusion in the Bourbon Hall of Fame, Malt Advocate’s “Life Time Achievement Award” in 2007, an award for “Distillery of the Year” at WhiskyFest in New York City in November 2008 and an award for the industry’s “2008 Ambassador of the Year for American Whiskeys.” Today, Four Roses (a Kirin brand) continues to blow bourbon drinkers away.
Update: In September 2015, Brent Elliott replaced Jim Rutledge, as the new Master Distiller of Four Roses Bourbon. He has worked closely with Jim for the last 10 years as Director of Quality, helping to select the best barrels of Bourbon at their peak of maturation.
photo credit: Four Roses Bourbon
PARKER BEAM OF HEAVEN HILL
photo credit: Heaven Hill Distillery
No list of bourbon royalty is complete without Parker Beam. According to the Bourbon Heritage Center, “Park Beam, Parker’s grandfather and namesake, was the brother of James Beauregard Beam, better known as “Jim” Beam. It was Parker’s father, Earl, who was the first to ply his trade at Heaven Hill. Earl, in turn, turned the reins over to Parker in 1975. In doing so, Parker became the sixth generation Beam to earn the title Master Distiller. With Craig Beam entrenched in the business of distilling, the family’s continued legacy of making Bourbon is assured. Parker Beam began working at Heaven Hill in 1960 while Craig began work with the company in 1982.”
Parker has been in the industry for more than 50 years and is considered Bourbon Royalty. He oversees the production of the fine bourbon that has made Heaven Hill the seventh-largest alcohol supplier in the United States, the second-largest holder of bourbon whiskey in the world, the only remaining family-owned distillery in Kentucky, and the largest independent family-owned and operated producer and marketer of distilled spirits in the United States.
He follows in the tradition of a long and distinguished line of bourbon makers – All of the Master Distillers at Heaven Hill since its founding have been Beam family members; from Joseph L. Beam (Heaven Hill’s original Master Distiller) to Earl Beam (Parker Beam’s predecessor).
In 2013, Parker Beam was diagnosed with ALS, often referred to as Lou Gehrig disease. After his diagnosis, Parker launched the ALS Promise Fund, donating $20 from the sale of every bottle of Parker’s Heritage Collection Bourbon to the fund. Parker’s Heritage Collection Bourbon is an annual release that celebrates Parker’s tenure as Master Distiller. The barrels used for Parker’s Heritage are all hand selected from prime locations in the rick house—each with the age and proof Parker feels are just right for such a rare offering.If you would like to support the ALS Promise Fund directly, we encourage you to do so directly at the address provided below.
The ALS Association Kentucky Chapter
2815 Amsterdam Road
Villa Hills, KY 41017
P: (800) 406-7702
Company: Brown Forman Vol: 45.2Age: NASClassification: Malt WhiskeyBreakdown: 100% malted barleyPrice: c. £140HistoryOk, so this isn’t a bourbon, in fact, it’s not even a rye whiskey, but you won’t tell anyone, righ…
Company: Brown Forman Vol: 45.2 Age: NAS Classification: Malt Whiskey Breakdown: 100% malted barley Price: c. £140
History
Ok, so this isn't a bourbon, in fact, it's not even a rye whiskey, but you won't tell anyone, right? The Gents have a reputation to keep. At least it's made in America by a company famous for bourbon, so we think we will get away with it.
The Classic Malt is part of the Woodford Reserve Distillery’s Master Collection and apparently honours the pioneering work of their former owner (Oscar Pepper) and former Master Distiller (James Crow), who back in the days of yore, used to use new and pioneering processes to create unique whiskeys. Well, this is what Woodford says, however, the Gents are not so convinced that there is anything pioneering or different about putting malt whiskey in a used cask. Scotland anyone?
James Crow in 1812 surveying the Woodford distillery
All that aside though the bottle is quite fancy and attracted Mav's shallow attention when he was in the local whiskey shop, so we thought it would be a shame not to review it for our loyal readers and give you the heads up before you decide whether to buy this pricey bottle for yourselves.
The Review:
For this review we drank it neat in a Glencairn glass.
Nose
What we got – Corn (Mr Pie), Grass, Marzipan, Sponge Cake (Mav), Sour (Mr Pie), young (Mr Pie), dough-like,
What they say we should get - Erm...
Palate
What we got – Dry, Fruity, Red Berries, Strawberry Jam, Grass, Earthy, young (again)
What they say we should get - We looked...
Finish
What we got – Quite dry, medium in length
What they say we should get - But couldn't find any!
Summary
Well, that was different. This has one of the oddest noses of anything the Gents have previously tried, and we are no strangers to malt whisky (having had about 45 years experience between us) yet we have never smelt anything quite like it. It's not a bad nose we should point out, just a very unusual one. Mr Pie even managed to find corn, which we could only guess was because it's likely ex-bourbon barrels were used for the maturation. Speaking of which there probably wasn't a lot of maturation. This tastes and looks very young indeed.
The Classic Malt along side its brother bottle the Straight Malt
Now we should point out that, despite Mav's cheeky opening dig, there is an actual reason this drink exists, and that is because it has a brother. Woodford produced two bottles of malt whiskey, of which was the Classic Malt, the other (called Straight Malt) used the same mash bill but was matured for longer in new charred oak casks. The idea was to see the difference between the grain first approach (favoured by the Scots, the Japanese, and the Irish etc) and the barrel forward style we know and love from regular bourbons. We wanted to point this out because the score is given in isolation, we haven't tried the barrel aged version and nor should we have to - for £140 we believe (experiment or not) this whiskey needs to hold up on its own.
Unfortunately, as you will see from the scores, it didn't. It's an interesting experiment and one that we like to see from distilleries, after all, it would be boring if no one took chances, but it just so happens that this one didn't pay off. Well not for Mav's bank balance anyway. Unless you either love the bottle design (it would make an excellent decanter) or you're just stubborn and want to try it for yourself instead of taking our advice, we would say you probably shouldn't pick this up.
photo credit: Smooth ambler Spirits SMOOTH AMBLER CONTRADICTION BLENDED BOURBON Proof: 100 proof Age: No Age Statement Distillery: Smooth Ambler Spirits Master Distiller: John Little Season: Fall Price: $59.99 Per Bottle Ok, bourbonites – before you start flaming me, I know that blending two completely different […]
Ok, bourbonites – before you start flaming me, I know that blending two completely different bourbons toes the line of what can be truly called a bourbon. But if you look at the legal definition of what makes a bourbon what it is, Smooth Ambler Contradiction is in there. But you are more than welcome to try to liquor me up and tell me different.
My watering hole never fails me. I stumbled into Dish on Market looking for a nightcap at 3pm (don’t judge me) and gave the Bartender the vaguest order I could muster.
“Give me a bourbon that tastes good.”
Smooth Ambler Contradiction is what she planted in front of me. She and I are past the whole “Well what do you normally drink” phase. We are on a first name, first bourbon basis – the first thing she pours me is always a good pick.
Some of you bourbon purists who only drink straight whiskeys with your pinkie in the air might be turned off by the fact that Contradiction is two bourbons combined into one bottle. About 75% of the juice is a 9 year old high rye bourbon and the rest is a super young wheated bourbon. Its like Smooth Ambler is taking a page out of the scotch blenders handbook. And I approve.
Smooth Ambler has done some good expressions in their relatively short operating history. We reviewed their Old Scout 10 Year Old here, along with some interesting info about Smooth Ambler Spirits. Check out our review of Smooth Ambler’s Old Scout Bourbon.
SMOOTH AMBER CONTRADICTION TASTING NOTES
Am I the only one who gets a little giddy right before that first sip? I try to act normal sitting at the bar with other adults, but I want to bounce up and down on my stool and clap while I wait for that century between placing and getting my order. But that would make me look strange.
About as strange as sniffing my pour for 15 minutes before I take a sip. But this is my job. Its my job.
Smooth Ambler Contradiction is indeed just that. On the nose I get both sweets and sours. Super fragrant grapefruits and aged pears become sauna room cedar and fresh baked cake. Just as you would expect, you are going to get a wild array of aromas out of your glass.
The first sip is rich and full of fruit. I got new oak for the wood, green apple for the fruit, and that delicious spongy twinkie cake. This is a 100 proof bourbon, but it carries that fire well. Like most quality bourbons, theres a nice vanilla – honey interplay that is brightened up by some allspice. The rye is there, but not in a big way. Which is surprising considering the majority of the blend is rye bourbon.
The back end is where you get all the old wood and tannin. The finish is mild and dry. The sweetness from earlier turns into some dark chocolate and honey nut Cheerios. The finish is long (which is a plus), but just a tad lacking. Cigar smokers would appreciate that, though.
So what you’re getting here is a super smooth bourbon with some nice complexity. So you have been missing out.
OUR VERDICT
B-
Look, I enjoyed the hell out of this pour. Smooth Ambler Contradiction has the complexity that bourbon tasters love, the heat that us crotchety old drinkers need, and the smooth draw that you can enjoy neat or on the rocks. The long, dry finish might be a drawback for some, but I enjoyed my pour with a late-day stogie after so it was welcome.
The main issue I have is Smooth Ambler Contradiction’s price. A pour goes for about $12 in my neck of the woods, and a fifth goes for around $60. The price is the biggest reason we graded this pour what we did. We gave Contradiction a…
I say if you got it, spend it. This bourbon doesn’t disappoint. If you cant find it in your area, you can have it delivered to your doorstep or office.
Want to leave your own review? Vote using the stars or leave a comment below.
photo credit: Smooth ambler Spirits SMOOTH AMBLER CONTRADICTION BLENDED BOURBON Proof: 100 proof Age: No Age Statement Distillery: Smooth Ambler Spirits Master Distiller: John Little Season: Fall Price: $59.99 Per Bottle Ok, bourbonites – before you start flaming me, I know that blending two completely different […]
Ok, bourbonites – before you start flaming me, I know that blending two completely different bourbons toes the line of what can be truly called a bourbon. But if you look at the legal definition of what makes a bourbon what it is, Smooth Ambler Contradiction is in there. But you are more than welcome to try to liquor me up and tell me different.
My watering hole never fails me. I stumbled into Dish on Market looking for a nightcap at 3pm (don’t judge me) and gave the Bartender the vaguest order I could muster.
“Give me a bourbon that tastes good.”
Smooth Ambler Contradiction is what she planted in front of me. She and I are past the whole “Well what do you normally drink” phase. We are on a first name, first bourbon basis – the first thing she pours me is always a good pick.
Some of you bourbon purists who only drink straight whiskeys with your pinkie in the air might be turned off by the fact that Contradiction is two bourbons combined into one bottle. About 75% of the juice is a 9 year old high rye bourbon and the rest is a super young wheated bourbon. Its like Smooth Ambler is taking a page out of the scotch blenders handbook. And I approve.
Smooth Ambler has done some good expressions in their relatively short operating history. We reviewed their Old Scout 10 Year Old here, along with some interesting info about Smooth Ambler Spirits. Check out our review of Smooth Ambler’s Old Scout Bourbon.
SMOOTH AMBER CONTRADICTION TASTING NOTES
Am I the only one who gets a little giddy right before that first sip? I try to act normal sitting at the bar with other adults, but I want to bounce up and down on my stool and clap while I wait for that century between placing and getting my order. But that would make me look strange.
About as strange as sniffing my pour for 15 minutes before I take a sip. But this is my job. Its my job.
Smooth Ambler Contradiction is indeed just that. On the nose I get both sweets and sours. Super fragrant grapefruits and aged pears become sauna room cedar and fresh baked cake. Just as you would expect, you are going to get a wild array of aromas out of your glass.
The first sip is rich and full of fruit. I got new oak for the wood, green apple for the fruit, and that delicious spongy twinkie cake. This is a 100 proof bourbon, but it carries that fire well. Like most quality bourbons, theres a nice vanilla – honey interplay that is brightened up by some allspice. The rye is there, but not in a big way. Which is surprising considering the majority of the blend is rye bourbon.
The back end is where you get all the old wood and tannin. The finish is mild and dry. The sweetness from earlier turns into some dark chocolate and honey nut Cheerios. The finish is long (which is a plus), but just a tad lacking. Cigar smokers would appreciate that, though.
So what you’re getting here is a super smooth bourbon with some nice complexity. So you have been missing out.
OUR VERDICT
B-
Look, I enjoyed the hell out of this pour. Smooth Ambler Contradiction has the complexity that bourbon tasters love, the heat that us crotchety old drinkers need, and the smooth draw that you can enjoy neat or on the rocks. The long, dry finish might be a drawback for some, but I enjoyed my pour with a late-day stogie after so it was welcome.
The main issue I have is Smooth Ambler Contradiction’s price. A pour goes for about $12 in my neck of the woods, and a fifth goes for around $60. The price is the biggest reason we graded this pour what we did. We gave Contradiction a…
I say if you got it, spend it. This bourbon doesn’t disappoint. If you cant find it in your area, you can have it delivered to your doorstep or office.
Want to leave your own review? Vote using the stars or leave a comment below.
EASILY CUT YOUR BOURBON BOTTLES FOR FUN AND PROFIT Don’t throw that empty bottle away! We have finally found ways to create great looking bottle art without shipping your empty bottles off to an industrial designer (or cutting yourself). The Kinkajou Bottle Cutter is a cheap, safe, and easy to […]
EASILY CUT YOUR BOURBON
BOTTLES FOR FUN AND PROFIT
Don’t throw that empty bottle away! We have finally found ways to create great looking bottle art without shipping your empty bottles off to an industrial designer (or cutting yourself). The Kinkajou Bottle Cutter is a cheap, safe, and easy to use tool that creates perfect cuts every time.
Not only can you really trick out your home bar and house decor with the bourbon bottles that you love, you can also get creative and sell your creations on Etsy, Amazon, and elsewhere. If you own a bar or restaurant, its time to step your table game up. Keeping, cutting, and using beer, bourbon, and other bottles is a great looking way to showcase your store’s offerings. Check it out.
In the past, I did the whole fingernail polish/fishing line thing. The process is slow and messy, and the edges can be jagged. The Kinkajou Bottle Cutter takes a few seconds and produces the same results every time.
There are a number of companies already selling their bottle art (like BottleCrafters), but the field is still wide open.
