October, 2022 - BourbonSphere

Wenzel Whiskey Welcomes New Blending Experience To Bourbon Country’s Northern Gateway – Covington, KY

Who’s ready to blend their own Bourbon?! A new experience called Wenzel Whiskey in Covington, KY (perched on the Ohio River right across from Cincinnati) allows you to do just that. We’ve tried it. It’s a cool setup. For a number of reasons. Here we go…. The ‘Wenzel Building’ – Circa 1873 How can you […]

The post Wenzel Whiskey Welcomes New Blending Experience To Bourbon Country’s Northern Gateway – Covington, KY first appeared on The Bourbon Review.

Who’s ready to blend their own Bourbon?! A new experience called Wenzel Whiskey in Covington, KY (perched on the Ohio River right across from Cincinnati) allows you to do just that.

We’ve tried it. It’s a cool setup. For a number of reasons. Here we go….

The ‘Wenzel Building’ – Circa 1873

How can you not love a 149 year old building which dawns outer and inner rustic brick façade. Casts an immediate impression of “if these walls could talk”. It has served a number of industrial functions over the years, including a pickle and soda pop factory. We like pickles. And soda. Off to a good start!

Whiskey Blending – The Experience

Great concept. An immersive experience. You get to play with whiskey! The owners have a stock of single barrel bourbons, which you get to see and choose. The inventory on hand currently is a mixed bag of barrels from KY, IN, and LA (Cajun State).

Per our experience, we selected juice from four different barrels. Then its to the benchtop for the best part – creation. From here, you analyze your samples and “get to know them”. What’s the proof? Age? Tasting the samples is really the best way to get familiar with each barrel’s nuisances – we didn’t complain.

Then comes the tough but fun part – making the plunge and building your Bourbon. This sounds easy enough. Just slosh some samples together, right? Not so fast. Here is where the game of chess comes into play. It’s not just the what, it’s how much. Do you add just a tinge of Sample X to your blend, or do you go heavier with it? How will that effect the end product?

It’s your approach and tactic of balance and where you hope the final cut will land, taste profile wise. It really allows you to experience what goes on in blending a whiskey, making your own small batch, how the sensory elements all play and mingle together.

Competition brings out the best in all of us, right? We had a group of nine competing for world title bragging rights. It got vicious. Kidding. But it was a ton of fun and excitement, wanting to create the winner. Each person had their own favorite blend entered in the blind tasting “taste off”. Getting to try other people’s creations. The anticipation was a rush as you didn’t know which one was your own, and thinking how yours holds up. Was it the lemon? Or the crowd favorite? Such a thrill!

In short, we had an absolute blast!

Pricing Options – Great Versatility

Pricing is extremely reasonable. Per person, you can have the entire blending experience for $30. You’re NOT required to buy even one bottle. If you choose to buy a bottle for a keeps sake, costs will vary dependent on the barrels you choose, but it will likely be in the $80 – $100 range (750ml).

Capacity

You can roll solo. Be a party of 2. For groups larger than 6, calling ahead to book your reservation is highly recommended. Can accommodate up to 20, possibly more but would require checking in with Wenzel Whiskey.

BOTTLING RANGE: Can buy 1 or up to 100 bottles of the desired blend.

This concept was created by four founders: Bill Whitlow , Tony Milburn, Todd McMurtry, Austin Dunbar, Nic Manning .

They all live in Covington and they take a lot of pride in their neighborhood. We know Bill Whitlow, he’s top notch all the way. Has a great restaurant in Covington called Rich’s Proper, which is consistently on our “America’s Best Bourbon Bars” list. Put it this way – Bill. Knows. Whiskey. Is an expert mixologist. He knows flavors, how they work together. Having him heavily involved in their selection of whiskey barrels is a sign of the ultimate approval in our eyes.

How To Book It

Visit: www.wenzelwhiskey.com

Beginning Oct 19th, Wenzel Whiskey will have the blending experience open on Wednesday (5 – 9pm) and Saturday (12 – 4pm).

Bonus: Boutique Hotel Above 1st Floor

Of course, this sensory exercise does likely involve the consumption of alcohol, just a tragedy. Extremely convenient, sitting atop the 1st floor, there is a boutique hotel appropriately named The Pickle Factory Boutique Hotel with eight of the cutest themed rooms you ever did see.

The post Wenzel Whiskey Welcomes New Blending Experience To Bourbon Country’s Northern Gateway – Covington, KY first appeared on The Bourbon Review.

From the BourbonGuy Archives: Ask Arok… A Question About Barrel Proof

So, yeah. I’m still sick enough that I don’t have the brainpower to write. Also, my taste buds are still mighty screwed up, so tasting accurately just isn’t happening. And that totally sucks. But I’m getting better every day, so don’t feel too bad for me. Instead of giving you no content, I’ve decided to repost an educational article from way back in 2015. Guessing not many of you were around for this, so hopefully, it is good info or at least entertaining info.

IMAGE: the neck label of a bottle of Booker's Barrel Proof Bourbon from 2014

A few days ago, I got an email from Tom asking about barrel proof.

Hi Arok…
I need a little clarification. I just received a bottle of "Booker’s” in a nice box, as a gift. The label says single barrel 127 proof. It aroused my curiosity. Then I read that Garrison Brothers have a new release "Cowboy Bourbon" @ 134 proof (not for the faint of heart)....! I thought to be "Bourbon.” whiskey had comply with certain criteria one of which is that it couldn't be barreled at higher than 125 proof … what’s the story here?
Thanks for your help.
Tom

Tom asks a great question. To answer it, we need to dig a little into the science behind aging. While it is true that bourbon can’t be barreled at higher than 125 proof, that is only true for the liquid going into the barrel. What happens after that is up to nature.

Let’s take a look at what happens during aging. Three basic things are going on: extraction of flavor, chemical reactions, and then the interaction with the surrounding environment (which is where Tom's question comes in). So to look at each in turn:

Extraction of flavor: Alcohol is a solvent; like all solvents, it loves to dissolve things. In the case of bourbon, what is being dissolved are all the caramel and vanilla flavors that burning a piece of oak allows the alcohol access to. This happens pretty quickly in the grand scheme of things. It’s why you can get something that tastes like “bourbon” at six months or less in a small barrel. It doesn’t taste exactly like the large, mainstream bourbons, but it has a lot of the same characteristics. At this point, it is a wood extract, much like the vanilla extract you’d find in your kitchen cupboards. Only in this case, we have wood flavors dissolved in the alcohol, not vanilla bean flavors.

Chemical Reactions: This is a function of time. Certain things happen to that extract as time passes while it is in the presence of oxygen. Molecules break down and recombine into tasty combinations that give a well-matured whiskey a lot of the tasty flavors we associate with it. How does that oxygen get into the barrel? A properly constructed barrel is very good at keeping liquid inside but, luckily, isn’t so good at keeping air inside (or outside).

This brings us to the answer to Tom's question: interaction with the environment. In general terms, if you were to look at both the ethanol molecule and the water molecule, you would notice something. The ethanol molecule is much larger. As such, the water molecule can more easily pass through the grain of the oak being used in the barrel. This means that two things can happen:

In a hot environment, such as the upper floors of a rick house in Kentucky, water and ethanol evaporate. The water passes through the wood, but the alcohol stays behind. As such, the alcohol per volume of the liquid goes up as the volume of liquid goes down due to the water escaping. This is why a barrel-proof bourbon such as Bookers or Stag can be higher in proof than the liquid that originally went into the barrel.
Just the opposite happens in a cool, moist environment, such as the bottom floor of a rick house with a dirt floor. It’s cool enough that there isn’t as much evaporation happening, but the air going in and out of the barrel, being moist, is bringing water into the barrel. And so the total alcohol by volume goes down as the volume of water goes up. This is why the first Wild Turkey Master’s Keep, even at 17 years old, can be barrel-proof at well below the proof that it went into the barrel.

Of course, this is just a simplified version of the science behind aging. People with degrees in more than art probably can give all the charts and more specific reasons behind these processes, but this is how it was explained to me.

Do you have a bourbon question you'd like answered? Just shoot me an email or leave a comment below.

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Redemption Whiskey Launches Sur Lee Straight Rye Whiskey

Redemption Whiskey has announced their latest release with Redemption Sur Lee Straight Rye Whiskey. This release utilizes a first-of-its-kind whiskey-making technique inspired by the French sur lie winemaking processSaid Tom Steffanci, President o…

Said Tom Steffanci, President of Deutsch Family Wine & Spirits, which produces Redemption states:

At the beginning of our creation process, we were curious to see what flavors would be imparted if we applied a technique similar to the French winemaking sur lie process to our amazing classic rye mash bill. We spent a lot of time adjusting the approach to get it just right and we are delighted with the delicious outcome. I can't wait to hear from consumers once they have the opportunity to taste it.

Per Redemption:

The whiskey begins with the standard 95% rye wheatbill Redemption and is adds the backset that comes off the still during distillation, called the "whiskey lees," into the barrels before aging. By periodically rotating the barrels during the aging process, the "lees" and whiskey continually interact and naturally infuse the whiskey with even more flavor. The "sur lee" method invigorates the rye's complexity to further enhance and develop the whiskey. Before bottling, Sur Lee is non-chill filtered to maintain optimal flavors and aromas. The end result is a whiskey that's deep and complex with a floral upfront, nutty backdrop and decadent, buttery notes of toasted marshmallow, maple and nutmeg, balanced with a lingering spicy finish.

The graphic below shows the entire process.

Redemption Sur Lee Straight Rye Whiskey is a limited release and will be available starting October 1st in NY, DE, FL, CA, TX, and MA for an MSRP of $59.99. No age statement or proof was provided.

My Take

It's unfortunate that this isn't coming to Ohio, but OHLQ has put up barriers of entry that make it difficult for new products to come to Ohio, which ultimately loses the State tax revenue and costs us consumers the ability to purchase unique products. If you have friends or family in any of the states where this is available, give them a heads up. I'm curious how this distillation and maturation process compares to other bourbons and whiskeys.

If you find this or try this out in the world, drop a note in the comments below with your thoughts.

Source: Redemption Whiskey

Dry Diggings Distillery in Eldorado County, California

Chris Steller. founder and owner of Dry Diggings Distillery in Eldorado County, California is one of those rare people and he is leading a team that is producing Rubicon Whiskey, Amador AppleJack Brandy Dry Distilling Brandy Syrah. James Hills of ManTripping reports and gives spirit

The post Dry Diggings Distillery in Eldorado County, California first appeared on BourbonBlog.

There are a lot of craft distillers in the United States today and thankfully the market for independent spirits producers shows no signs of slowing down. Americans – as well as others around the world – are recognizing the value of craftsmanship, unique stories, and innovators who are trying new twists on the ancient practice of turning sugar into alcohol. However, there are few out there that are true rockstars who manage to combine business acumen with creative prowess and scientific expertise to not only craft but market and sell their wares at an industry-leading level.

Among those who have managed to assemble a team that can do that, fewer still have the political experience to help craft laws and guide fellow entrepreneurs in a way that ultimately leads the entire industry forward. … or at least for those of us in California like myself.

Cris Steller. founder and owner of Dry Diggings Distillery is one of those rare people and he is leading a team that is not just producing a full portfolio under his own label but is also working with some of the biggest “celebrity” whiskey brands out there.

Dry Diggings is located in El Dorado County, near Placerville, CA which sits between Sacramento and Lake Tahoe. In fact to add a bit of color to the story – the name Placerville is only a recent name. Previously the area was known as Hangtown and before that Dry Diggings due to the non-river mining activity that happened before the big gold rush in 1849.

That’s right, this is a fabled area where gold was discovered in 1848 and Sutter Mill, along with the Gold Discovery Park is just minutes away.

Today though, the story has moved away from gold, and the county hosts more than 1,300 farms producing crops that include grapes, apples, and walnuts. However, they enjoy proximity to California’s central valley where they can source pretty much anything imaginable within just an hour or so from the distillery.

That gives Chris and the team at Dry Diggings a great opportunity to produce what he calls “Grain to Glass” spirits.

They were established in 2008 and opened to the public in 2015. They are currently in the planning stages of opening a restaurant so that they can secure a more liberal license that would allow visitors to enjoy a wider range of their spirits.

Upon arriving at his rather nondescript industrial park location I frankly wasn’t prepared to find what we discovered inside. It isn’t that it was in a bad part of town or that it was the first such location that I’d found a distillery. In fact, this setting is pretty common here in California for distillers and brewers. However, like one of those special hidden secret bottles that you look at on the shelf but might not buy unless your friend tells you about it … inside the building was a remarkable “Wild West” style saloon bar that was completely stocked with his product.

Again, this is somewhat remarkable since I’ve visited plenty of distillers who have 5, 10, or 20 different bottles across different spirits types but generally speaking most of those folks really only have 1 or maybe 2 bottles that stand out.

Here though, as we tasted our way through small “tongue wetter” samples it quickly became clear that Chris understood whiskey – but also vodka, gin, rum, brandy, and even some lesser-known regional favorites like apple jack.

Among these, his pride and joy is Rubicon Rye Whiskey, which we bought a bottle of to take home with us but it was a close call between that and their AppleJack (brandy).

Everything here that we tasted beckoned me to try more but that’s part of what makes road trips fun and exciting, … you always have to leave something to come back to!

NOTE: California law is very strict on the number of tastings in a distillery and I was driving so my goal was to be as safe as possible. I can’t wait to come back and try more when they open up their restaurant and saloon concept sometime soon.

Written by James Hills

James Hills is the founder and publisher of ManTripping.com. It is the top Men’s Lifestyle & Travel Blog covering food, wine, spirits, fishing, trucks, gadgets, sports, and fashion for men, dads, & the women who love us.

The post Dry Diggings Distillery in Eldorado County, California first appeared on BourbonBlog.

The English Whisky Company Releases 15-Year-Old

The English Whisky Company has released a 15 Year Old single malt whisky to commemorate their 15th anniversary – and TEWC claims it is also the oldest publicly available English whisky. The English Whisky Company 15 Year Old single malt has been matured in an ex-Oloroso sherry cask, bottled at 57.6% alcohol by volume [115.2 […]

The English Whisky Company has released a 15 Year Old single malt whisky to commemorate their 15th anniversary – and TEWC claims it is also the oldest publicly available English whisky.

The English Whisky Company 15 Year Old single malt has been matured in an ex-Oloroso sherry cask, bottled at 57.6% alcohol by volume [115.2 proof] and is said to contain notes of cherries, chocolate, dates, figs, ginger and raisins.

Only 572 bottles of The English Whisky Company 15 Year Old are being made available for $320 per bottle.

Knob Creek Marks 30th Anniversary With Oldest Yet

Knob Creek has launched an 18 year old expression, the oldest expression from Knob Creek to-date, and its introduction comes just in time to celebrate the 30th anniversary of Knob Creek and the Small Batch Bourbon Collection. Aged twice as long as its flagship bourbon and bottled at 100 proof, Knob Creek 18 Year Old …

“As we celebrate 30 years of Knob Creek, it’s clear to me that Dad was ahead of his time in creating innovative expressions with big, bold flavors that defined pre-prohibition whiskey,” said Fred Noe, Booker Noe’s son and Seventh Generation Master Distiller. “This new 18 Year Old liquid is a nod to his vision and commitment to quality and craftsmanship, and I know this is a whiskey he’d be proud to serve. I’m honored to further his legacy with Knob Creek’s oldest and boldest expression yet.”

Knob Creek 18 Year Old is now available nationwide in limited quantities with a suggested retail price of $169.99 for a 750ml bottle.

378 – Is Added Text On Labels Distracting? Do I Use Unconventional Grains? How To Plan Distribution? Free Consulting Advice from Pursuit

We’re not in the business of consulting to brands or distilleries, but […]

The post 378 – Is Added Text On Labels Distracting? Do I Use Unconventional Grains? How To Plan Distribution? Free Consulting Advice from Pursuit appeared first on BOURBON PURSUIT.

We’re not in the business of consulting to brands or distilleries, but a few months ago we asked you to submit your questions about brand building to give our honest feedback and advice. In this episode we take questions from entrepreneurs that are looking to start their own brand and what types of spirits to offer based on their location and our thoughts on unconventional grains like oats, buckwheat, and rice. We also analyze labels. How important is it see stuff like “rare”, “super premium”, “hand crafted”, or “non chill filtered” on the label? Lastly, as a brand begins to scale or potentially halts growth when is it the right time to add a new state for distribution? If you want to ask us a question about brand consultation, nothing related to the distillation process because we’re not chemical engineers, shoot us a message to info@bourbonpursuit.com and we may read your question next time we record a show like this.

Show Notes:

Above the Char with Fred Minnick (@fredminnick) asks about falisfying information about bourbon history
From Alen: As a craft distillery, would you recommend to start with a product that is popular on local level or to focus on already established type of spirit?
From Alen: I’m also very dedicated to the bottle and label design. I’m planning to have my custom bottle and label that I designed by myself. Is that right way?
What is your thought on additional text on a label such as “non-chill filtered”, “rare”, “hand crafted” and is it distracting?
From Nick: What’s your opinion on the potential of whiskies made from unconventional grains such as oat, sorghum, buckwheat, etc?
How does a new brand analyze when it’s time to add a new state in which to sell?
Support this podcast on Patreon

The post 378 – Is Added Text On Labels Distracting? Do I Use Unconventional Grains? How To Plan Distribution? Free Consulting Advice from Pursuit appeared first on BOURBON PURSUIT.

St Magdalene, quatuor major

St Magdalene 23 yo 1970 (58.43%, OB, Rare Malts, 70cl, 1995)Linlithgow 27 yo 1974/2001 (50%, Silver Seal, First Bottling, 180 bottles)St Magdalene 19 yo 1979/1998 (63.80%, OB, Rare Malts)St Magdalene 39 yo 1982/2021 (54.8%, Gordon & MacPhail, Private C…

St Magdalene 23 yo 1970 (58.43%, OB, Rare Malts, 70cl, 1995)
Linlithgow 27 yo 1974/2001 (50%, Silver Seal, First Bottling, 180 bottles)
St Magdalene 19 yo 1979/1998 (63.80%, OB, Rare Malts)
St Magdalene 39 yo 1982/2021 (54.8%, Gordon & MacPhail, Private Collection, The Recollection, refill American oak hogshead, cask #2094, 165 bottles, 2022)

Gordon & MacPhail Has A New Batch Of Rarities

Gordon & MacPhail is unveiling a collection of exceptionally rare whiskies from closed distilleries across Scotland – a new annual series of single cask releases from its revered liquid library. The ‘Recollection Series’ features a trove of whiskies from distilleries lost to the mists of time, giving enthusiasts and collectors a unique opportunity to enjoy …

Gordon & MacPhail is unveiling a collection of exceptionally rare whiskies from closed distilleries across Scotland – a new annual series of single cask releases from its revered liquid library.

The ‘Recollection Series’ features a trove of whiskies from distilleries lost to the mists of time, giving enthusiasts and collectors a unique opportunity to enjoy forgotten masterpieces.

From the Private Collection range, personally selected by members of Gordon & MacPhail’s owning family, come a 1982 from St. Magdalene Distillery (Linlithgow), a 1982 from Glen Mhor Distillery (Inverness), and a 1981 from Lochside Distillery (Montrose). All whiskies are bottled at cask strength and unchillfiltered.

The whiskies, each matured in Gordon & MacPhail’s own casks, exemplify Gordon & MacPhail’s patient approach to maturation, guided by the principle that ensuring quality is always the key motivating factor.

The releases from St Magdalene, Glen Mhor and Lochside distilleries are available worldwide, with other releases in the series available in select international markets.

Gordon & MacPhail Private Collection 1982 from St Magdalene Distillery [RSP £2249.99/ $3499 USD]*

The 39-year-old whisky has been matured in casks #2094 – a refill American hogshead – and will be available worldwide.

About the distillery: Built in the Royal Burgh of Linlithgow in the mid-18^th century by Sebastian Henderson who rented the lands of St. Magdalene’s Cross Convent from the Countess of Dalhousie to build the distillery. The operation of St Magdalene throughout the 20th century, though the distillery became one of nine permanently closed by the company in 1983. The distillery was renovated into residential flats in the early 1990s, though its malting barn and kiln, which are registered as C Grade listed buildings, remain.

Gordon & MacPhail Private Collection 1982 from Glen Mhor Distillery [RSP £2249.99/ $3499 USD]*

The 40-year-old Glen Mhor whisky has been matured in a refill Sherry hogshead and will be available worldwide.

About the distillery: Designed by Charles Doig, the distillery was built in in 1892 by John Birnie and Charles Mackinlay. Unusually, the Highland based distillery remained water-powered until the 1950s and had Saladin maltings installed in 1954. It was eventually demolished in 1986.

Gordon & MacPhail Private Collection 1981 from Lochside Distillery [RSP £3199.99/ $4999 USD]*

The 40-year-old whisky has been matured in a refill Sherry hogshead and will be available across worldwide markets.

About the distillery: Lochside was a brewery from 1786 until its closure in 1957. It incorporated a white tower – a classic German brauhaus design – that was reinterpreted by Charles Doig in 1899. The site was then purchased with the new owner installing a Coffey and he set about installing a Coffey still, swiftly followed by four pot stills in 1961. The Coffey still was decommissioned and the distillery ran until the early 1990s before it was finally closed and sold to developers before being demolished in 2005.

The Building Where My Dad Worked for 40 Years Is Being Demolished Today

‘A’ Building at Westinghouse Mansfield, in its heyday.It is a milestone few will note, as the Westinghouse ‘A’ Building has been empty for more than 30 years. The rest of the factory was demolished long ago. In addition to ‘A,’ there are some sma…

'A' Building at Westinghouse Mansfield, in its heyday.

It is a milestone few will note, as the Westinghouse 'A' Building has been empty for more than 30 years. The rest of the factory was demolished long ago. In addition to 'A,' there are some small buildings, concrete slabs, and other structures that need to go. "Concrete slab" may not sound like a big deal, but one of them covers 13 acres! Finally, the whole property is being returned to 'greenfield' status so it can be redeveloped. That's a good thing and a good sign for Mansfield, my hometown.

My connection to the building is because my father worked there, as an engineer, for 40 years, 1949-1989. I occasionally took him to work or picked him up. I worked in the plant myself one summer, 1970. They hired college kids so people could take vacations other than during summer shutdown, and the kids of employees got first crack.

We made washers, dryers, and ranges.

It was a great job, a union shop. I joined the IBEW and got the same pay as any new employee, which was great money compared to other summer jobs. Other local factories did the same thing, but that was one of the last years it was available. The postwar boom was winding down. In 1975, Westinghouse sold its major appliances division to White Consolidated Industries, which eventually sold it to Electrolux, but Dad stayed on through all the changes.

He retired, as the company required, at age 70. The plant closed a few months later. I joked that they couldn't go on without him, but he didn't find it funny.

The Westinghouse Electric Company built the factory in 1918 to make appliances. At its height it employed more than 8,000 workers. Mansfield had lots of good manufacturing jobs in those days. We made appliances, cars, tires, steel, all sorts of stuff. Westinghouse did events for employees and their families, like a big Christmas party and a summer picnic at an amusement park. I liked to watch professional wrestling at the IBEW Hall.

Although all the buildings had letter designations, I think the 'A' also stood for 'Administration.' That's where all the offices were, for engineers but also salespeople, managers, bookkeepers, etc. Because dad's hours were different from mine the summer I worked there, I got a ride each morning with the father of a high school friend, who was a foreman in the factory. I'm sure walking into the factory each day with Ed Henrich got me a lot more cred than being Ken Cowdery's son.

I don't believe Mansfield has anyone poised to take over the site but I doubt, especially after all this time, if the city, state, and federal governments would be spending $4 million on this remediation without prospects. It's a good location, big enough for just about anything someone might want to put there. Although I haven't lived in Mansfield for many years, I still have friends and family there and much affection for the place. I hope to see something bright, shiny, and new on my next visit.

_________

A NOTE ABOUT THE PHOTOGRAPH (10/17/22): When I posted this on October 5th, I used a picture of 'H' Building because I wanted to show the factory in its prime and I couldn't find one of 'A' Building. I don't like to change posts, but that picture kept bothering me. The new one is 'A' Building and though it's not dated, the cars parked next to it suggest it wasn't long after the building went up in 1918, on the site of what had been the Baxter Stove Company.

UPDATE 12/14/22: Apparently, although the demolition project began back in October, 'A' Building is still standing. According to the Mansfield News Journal, "Demolition on the former Westinghouse building on East Fifth Street is set to begin around 3 p.m. Dec. 19 and is expected to take six to 10 weeks." As the old saying goes, how can we miss you if you won't leave?

UPDATE 2/7/23: All gone.