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John Lipman Explains Why There Is 107 Proof Whiskey

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Weller's Original Barrel Proof
Stitzel-Weller's 107 Proof whisky before Old Weller Antique
Photo by John Lipman
A couple of weeks ago I wrote a post about an extensive tasting of Old Weller Antiques that Mike Jasinski set up:
http://www.cooperedtot.com/2014/07/a-large-scale-tasting-of-dusty-old.html
In it I took a stab at the origins of the brand:

Sally Van Winkle Campbell doesn't mention the "Old W.L. Weller" or "Old Weller Antique" brands by name in "But Always Fine Bourbon". Although she relates a story that "the reason that the distillery came out with 107 proof was because Pap's doctor said he could only have two drinks a day!"

Recently, I got a much better answer from a hero of mine: John Lipman - part of the married duo "Ellenjay" (from the initials "L" and "J", for "Linda" and "John").

If you are interested in the history of Bourbon and rye whiskey you must read http://www.ellenjaye.com/  

Not only do John and Linda know and tell the history of American whiskey in detail, they also get out and hunt up the bones of the lost distilleries, get the stories from old timers who remember.  They put boots on the ground.

John Lipman's story about why Stitzel Weller came out with a 107 proof version - Old Weller - is a much better and truer story.  Adapted from his words in our e-mail exchange - here is John Lipman (and all photos are John Lipman's too):
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I'm not sure about that doctor story, though.  [Referring to Sally Van Winkle's story that Pappy's Doctor limited him to 2 drinks a day so Pappy made the whiskey stronger].   Of course, doctors might be scarce way out there on the wild Kentucky frontier and maybe there was only one, but I feel hard-pressed to believe that EVERY distiller got the same advice. I do know that Pappy would have been a lot younger and more fit back in the late forties and early fifties when Weller's Original Proof was being sold.


By the way, before those wonderful bottles of "Weller Antique Original 107 BRAND" came to market were several years' worth of "Weller Antique Original 107 PROOF", as in the other pictures. Since all of these actually were 107 proof, I don't know the reason for the changes. Maybe they had planned to dilute the "...Brand" version but never actually did. I dunno.

My conclusion about the ubiquity of 107 proof is that, until 1962, distillers weren't allowed to barrel whiskey at 125 proof the way they do today; the law permitted no higher than 110, and traditional barrelings were mostly at 100. Given the normal rise in proof over 4 years, 107 was probably the expected dumping proof, which was then cut to 100, 86, or 80 in bottling. 107 proof would be what we call "barrel proof" today.


Just about everyone bottled a 107-proof version of their whiskey. A partial list, most of which are currently available, would include:
  • Stitzel Weller Weller Original (Barrel) Proof (no longer produced, of course)
  • Jim Beam Baker's Bourbon
  • Heaven Hill Original Barrel Brand - very difficult to find, but possible. I've included a couple photos.
  • Willett/KBD Pure Kentucky XO (distillation source unknown)
  • Van Winkle Family Reserve 10 and 15 year old 107-proof. This came in a squat bottle similar to the Pure Kentucky from KBD. It predates the current Buffalo Trace version.
  • Buffalo Trace Elmer T. Lee 107 proof (in a black-painted version of the standard Ancient Age bottle; not single barrel)
  • Ancient Age Barrel 107 (not the same as ETL)

and then of course we have...

  • Wild Turkey Rare Breed (108 proof, naturally, because their version of 100 proof was 101; Does anyone recall Chesterfield cigarettes'"silly millimeter longer" ad campaign of about the same time?)


About the only major distillery NOT marketing a 107-proof brand has been Four Roses, and that's because Seagrams' idea of bourbon was 80-proof and available only overseas; the Four Roses sold in the U.S. was a blended abomination. When Jim Rutledge acquired the helm, the 107 fad was already over and besides, he had better things to do with his juice.

Maker's Mark may have had a 107-proof version; they sold (and still do) several varieties available only in Japan.

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So, there you have it.  

From Aesop to Incubus - The Rise and Fall of the Imperial Era.

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A couple of years ago my friend Mark Hughes from South Africa came across a dusty bottle of American whiskey called "Imperial" and posted a picture on Facebook.  (He writes a very good whisky blog, BTW:
http://fr1day.co.za/)  I looked it up.  There were a ton of ads  which helped to date it because of bottle shape changes.  As a cheap blended American whiskey it was an inexpensive and high profit margin product for Hiram Walker, its producer, because its was mostly grain neutral spirits which are cheap to produce and are not aged.  Whisky companies tend to put a lot of image advertising into these types of products because the whisky doesn't sell itself and the profits justify the advertising costs.  The ads changed a lot over the years - in a way that reflected the values of the times in a way I found fascinating.  But as I dug deeper into the story it got even more interesting...  (The story that is, not the actual whiskey itself.  There will be tasting notes at the end of a dusty 1980s bottle of this stuff; This isn't a gourmet whiskey.  It's for mixing, not drinking neat.) Imperial, as it turns out, has a contested and somewhat mysterious past.

When I looked up the ads, the earliest ones I found were from 1943, they follow thickly until 1975 when they abruptly disappear (other than supermarket price listing ads).  Given the 1943 beginnings I wasn't too surprised to find the Bourbon Enthusiast forum timetable gives the following bit of information:

1941 - "Imperial" whiskey is introduced by Hiram Walker
(Brown, 200 Years of Tradition, p. 108).
http://www.bourbonenthusiast.com/forum/viewtopic.php?t=1818

But as it turns out, that's not true.  Hiram Walker sued Penn-Maryland corporation in 1935 for trademark infringement over use of the brand name "Imperial" claiming to have sold whiskey under than brand name since 1887:

79 F.2d 836 (1935)
HIRAM WALKER & SONS, Inc., v.PENN-MARYLAND CORPORATION.

Circuit Court of Appeals, Second Circuit.
December 2, 1935.

"This is an appeal from an order granting a temporary injunction restraining the appellant's use of the word "Imperial" as a trade-mark for whisky. The order was based upon the infringement of a registered trade-mark for the word "Imperial" for appellee's product. The court below granted the injunction after issue was joined and upon affidavits. The appellant in selling its whisky has a brand name, "Penn-Maryland Imperial.
...
It is alleged that appellee and its predecessors have sold distilled whisky under the name "Imperial" since 1887, principally in Canada up to 1891, and since the latter year it has sold quantities in the United States. It is also alleged there were sales in large quantities and extensive advertising in the United States and that the purchasing public in the United States have come to identify the whisky to which this name is applied as that of the appellee.
...
Appellee complained to the appellant about the use of the word "Imperial," and the appellant asserted that under the circumstances it was proper for it to use the word. Indeed, Henry H. Schufeldt & Co., like appellant, a subsidiary of the National Distillers Products Corporation, used "Imperial" as a trade-mark for gin continuously from 1868 to the date of Prohibition, antedating the appellee's first use even in Canada. Appellant's affiliate also used "Imperial Crown" for cherries and olives used in making cocktails. The record only shows sales by appellee of its brand in the United States, prior to Prohibition, to be 964 cases and 37 barrels for the year ending August 31, 1891; 1 case in March, 1896; 2 cases in August, 1902; 1 case in December, 1909; and 1 case in September, 1917. No sales could be made during the Prohibition period, but 5,210 cases of appellee's brand were sold here between the date of Repeal and October, 1934, when appellant put its brand on the market, and of these 4,964 cases were sold in the state of Michigan. The appellee sets forth the total, which was very large, of the sales of its brand in Canada and elsewhere, prior to Prohibition, but submits no figures, other than those above, as to sales in the United States.

The word "Imperial" is descriptive and indicative of quality. Webster's New International Dictionary defines it as "of superior or unusual size or excellence;

http://www.leagle.com/decision/193591579F2d836_1629.xml/HIRAM%20WALKER%20&%20SONS,%20INC.%20v.%20PENN-MARYLAND%20CORPORATION


The Pre-Pro web site corroborates this in a list of brand names used before Prohibtion:

Hiram Walker Established 1858
The company used the brand names:
"Biltmore", "Canadian Club", "Canadian Club", "Gold Capsule", "Hiram Walker", "Imperial", "The Epicure", "W", and "Walker's Father Time."
http://www.pre-pro.com/midacore/view_vendor.php?vid=DTW11355
Sanitarium Hotel October 4, 1893 Banff Maine Wine List
From NYPL - 
http://menus.nypl.org/menu_pages/41892

And the New York Public Library's restaurant menu project shows the  Banff, Maine, Sanitarium Hotel's October 4, 1893 Wine List proudly selling Walker's Imperial just two years after the lawsuit claims Hiram Walker began importing Imperial into the USA in 1891.  (Note - the prices are for whole bottles only.  Wine and beer were sold by the pint and quart, but whiskey and brandy was apparently only sold by the whole bottle.  If anyone knows what G. & D. is, or can illuminate what the "White Wheat" was I'd love to hear it.  I suspect a local agricultural whiskey).

But I've never seen a bottle or an image of a bottle from before the 1940s.  Was it a blended whiskey?  A Bourbon?  A rye?  What was the mash bill?  If anyone has any further information about the Pre-Prohibition incarnation of Hiram Walker's Imperial I'd love to hear about it.

But from 1941 to the present, Hiram Walker's Imperial is a blended American whiskey, sold at a low price and from 1943 to 1975 I find a ton of ads that charts a progression of priorities that says something about America.  It starts with WWII and wartime rationing.  The first ads for Imperial are a set of allegorical stories justifying the "one bottle per customer" rationing rules for whiskey.  The illustrations are animal themes which are explicitly allegorical and reference classical sources such as Aesop's fables.

This ad (1943 Life Magazine) reads:  "This is no time for gobblers" 
"No one can have a lot in these times of little - or someone else will most certainly get less than he needs.
   And that's why rationing of essential and vital things is a national "must" -for if all are to have what they need, a few can't have all they want.
   But no such solid rules apply to less essential things - and they're the things we have to be careful not to "gobble up." A few gobbles and these, too, might be gone.  No one knows this better than your liquor dealer.  That is why "only one bottle to a customer" may be most conspicuous thing in his store.  No one knows better than he that this is no time for gobblers.
   With every distillery in America making war alcohol instead of whiskey, present stocks of whiskey must last for a longer time than anyone had foreseen.  And a little for all now is the best insurance against none for anyone later." Imperial ... it's "velveted"
Blended whiskey, 86 proof, 70% grain neutral spirits.  Hiram Walker & Sons Inc., Peoria, Ill.
The Aesops fables theme was a whole series of ads
Tortoise & Hare from
Aesop's Fables 
The story is about rationing and it explicitly references the fact that distilleries aren't putting up whiskey because all production has been shifted to industrial alcohol for war production.  But there's marketing too.  An explicit reference to the blended nature of the whiskey is the phrase "...it's velveted" which seems to argue that the soft (weak) flavors of the blend are actually a good thing.  I also get the impression that the weakness of the flavor of the blend is also being somehow justified as part of the "noble sacrifice" of wartime good citizenship.  The use of animal visual anecdotes puts the issue in a classical, almost elemental frame of reference.

After the war ended, Imperial rolled out a new advertising theme: American laborers rolling barrels of whiskey in industrial environments.  The tagline is:  "88 years at fine whiskey-making makes this whiskey good".  The small block of text at right reads:  "86 proof.  The straight whiskies in this product are 4 years or more old.  30% straight whiskey.  70% grain neutral spirits.  Hiram Walker & Sons, Peoria, Ill."
Illustration by Fred Ludekens 1946
The title of the painting in the ad above is "Whiskey Going to the Rackhouse to Age".  The irony is that product is less than 1/3rd whiskey.  The content is the claim that Hiram Walker knows how to make good whiskey because they've been doing it for a long time, but the fact is that they hadn't been doing it in Peoria for the entire duration of WWII.  This is an exercise in branding referencing a form of wishful thinking about whiskey.  But it's also something more.  The image of the heroic laborer evokes a mythic representation of labor itself, within a specific context of the labor movement, the rise of communism and socialism, and the previous decades New Deal and WPA.  For example, here is an image of laborers pushing barrels from a 1936-37 WPA project public works mural:

Gordon Grant WPA mural, Ventura CA post office
http://www.experiencingla.com/2011_04_01_archive.html
By using themes of labor in their whisky advertising they seek to associate Imperial with an ascendant American working class - and by association with the aesthetics of an American industry which had just literally conquered the world in WWII.

The "Labor" theme was a whole series of ads too.
(and this collage is not remotely complete)
The worker rolling the barrel became the brand's logo, used in advertisements for a number of years in the late 40s.  Look at the lower left hand corner of this 1948 Life magazine ad:


By the early 1950s the message of the age of the brand had become the focus, with a series of ads showing partying late 1890s or early 1900s partying people singing the radio jingle:


By the mid-1950s Imperial changed the message again to one of macho heroism with a famous series of ads that showed specific men associated with really macho activities such as boat racing, big game hunting, deep sea diving, sport fishing, and bronco busting:

1955 print ad.  This guy killed jaguars with a spear.

The motto here is "FOR MEN AMONG MEN THERE IS A WHISKEY AMONG WHISKIES - IMPERIAL" and the tag line "Man, this is whiskey!" I can't help but think they are over compensating for the fact that Imperial is a weak flavored blend.  But this is image advertising after all.  The point here is that the heroism of labor isn't sexy any more.  Big macho maleness is what was sexy in mid-century America.


Man, this is whiskey! was a whole series of ads in from 1954-1956.
By the early 1960s the theme shifted to class.  From 1962 to 1967 Imperial ran a series of ads that showed a chauffeur carrying a case of Imperial to a 1930s classic Rolls Royce Phantom.  Other ads showed people bringing cases of Imperial to fancy yachts, airplanes, boats, vacation home garden parties etc...


Just as in the 1940s, the theme is a laborer moving the whiskey, but now, instead of noble empowered labor rolling the barrel as the logo, it's a servant of the rich (a chauffeur) carrying a case.  (look at the lower left hand corner of the ski plane ad in the lower right hand corner of the collage above - and you can see the carrying chauffeur used as a logo of the brand).  The theme of class had become totally inverted.  Does this represent the growing affluence of mid-century USA or is it simply a reflection of the shifting aesthetics of an ascendant American culture focusing less on how it had become affluent than simply on the fact that it was?


By 1973 the tag line shifted to the sexual revolution.  Imperial was now the "Good-Natured Whiskey" with the tag line "It mixes well." - with a clear context showing that the mixing was between the sexes.  In 1975 this took its final, darker, turn with the advent of "The Imp" ad campaign.


This series of ads re-brands Imperial as "The Imp" - a kind of "ruffie" date rape drug for use in seducing women.  The ad copy of "The Imp Next Door" ad reads:  "Meet the Imp: Imperial.  It mixes so smoothly you might never guess what it's up to.  But for breaking the ice, it's up to your highest expectations.  Try the Imp tonight with someone you know.  Or borrow a cupful from someone you'd like to know better." The Imp campaign also introduced a new logo.  It's a representation of an imp - a goblin like creature from Germanic folk-lore associated with demons.  The specific image they chose - which is depicted as a medallion worn somewhere on the beauties in the ads is a satyr - a classical allegorical image of lust.  But the satyr is a fun allegory.

"The Imp" logo - a satyr.
The implication that you might use the stealthy softness of Imperial to trick a woman into getting more inebriated than she planned with the aim of seducing her is more akin to the classical demon, the incubus which is described in the Wiki as follows:
"An incubus (nominal form constructed from the Latin verb, incubo, incubare, or "to lie upon") is a demon in male form who, according to a number of mythological and legendary traditions, lies upon sleepers, especially women, in order to have sexual intercourse with them."
http://en.wikipedia.org/wiki/Incubus

I discussed this campaign within the larger context of how women were depicted in American whiskey advertising a couple of months ago:

In that post I wrote:  "Overt and inappropriate sexuality was the centerpiece of the Imperial blended whiskey "Imp" ad campaign too. The tag line was the text "it brings out the imp in all of us" at the bottom of each ad in the series' block of text. But the photo, with the woman wearing a choker with a devilish imp medallion, shows that the imp is the sexually available woman herself. The clear implication is that plying the modern sexually liberated woman with whiskey will produce some kind of love slave that "he can call his own". It's an inversion of feminism's appropriation of sexual liberation into a kind of sexual slavery or ownership on the part of the male reader who, presumably was feeling a little defensive about this feminism stuff. It's worth noting that this was the last national ad campaign for Imperial - a venerable Hiram Walker brand - before it disappeared into the world of ultra-bottom shelf well whiskey where it has languished ever since."
http://www.cooperedtot.com/2014/05/women-in-american-whiskey-advertising.html

Hiram Walker's plant in Peoria, Illinois closed in 1982 and the brand was sold off to Oscar Getz's Barton, and production moved to Bardstown, KY the following year.  Then, as John Lipman writes in his excellent history of Barton Brands:

"In 1993, Barton Brands which had been acquiring other brands left and right, was purchased by the Canandaigua wine company, primarily for two reasons. One was their distribution rights for Corona beer; the other was because Canandaigua had recently purchased the Paul Masson and Taylor wine companies -- both of whom were producers of distilled brandy -- and intended for them to be aged and bottled (if not originally distilled) in Bardstown. As we visit today, we can see cases of Paul Masson brandy being bottled and cased. Also Walker's Imperial."

http://www.ellenjaye.com/barton.htm

Imperial now exists solely as a bottom shelf well whiskey.  The Whiskey-Reviewer in his epic pan writes: 

"One sniff, and you might feel like Tom Joad in the Great Dust Bowl, searching for a jar of Smuckers Strawberry Jam in a duststorm, only to find there’s just one jar of the stuff, that’s been left open for a few weeks and is now about 51% dust.
A sickly, artificial sweetness (that expired Smuckers again) dominates what little taste Imperial has, with a hint of metal lurking about the edge. The finish? Imagine scarfing an ashtray spilling-over with week-old cigarette butts soaked in splash of last nights beer and, well, that’s close. Yes, there’s some vanilla, and yes, it is a surprisingly – you might say frighteningly – smooth finish, but the taint of stale, beer-doused cigarettes is what lingers, and it lingers for quite some time."


and concludes:

"The Price $7.99 for a fifth. Enough said"
http://whiskeyreviewer.com/2013/05/imperial-american-whiskey-review/

I found a dusty bottle on a store shelf in the ghetto of Roseville, Newark, NJ.  It has a faux tax strip (after 1985), no health warning (before 1989), is a metric 375ml (post 1980), and sports a UCP code (post 1980).  This constellation of attributes puts the bottle in the late 1980s - probably 1986-89.



Imperial Blended American Whiskey 40% abv. Bardstown late 1980s dusty.  70% grain neutral spirits.


Color:  light amber

Nose:  grassy light floral lavender and grape.  Underneath some earthy Bourbon citrus and leather.  A pale and washed out nose, but the aromas that are present are fine.

Palate:  Sweet and light on the opening with grape bug juice and magic marker.  The midpalate brings in some leather and tobacco and earthy Bourbon flavors, but light and a bit far away.  The finish is relatively short.  Sometimes I get a little whiff of vodka in the finish.  Put head to head with a contemporary bottling of Wilson (another venerable old blended American whiskey - a rye until Prohibition and a blended American whiskey from Repeal on.  Now currently made at Barton as well.) shows great similarity and fairly similar flavors.  The Wilson has more spirit heat and burn, but a tad more vividness of flavor.  This Imperial is weak and a bit flabby.  This might be almost 30 years of bottle maturation.  Or not.  Certainly not anything to write home about, or even drink neat.  This is for putting into soda or a cocktail where whiskey plays a minor role.
**

Conclusions:  Imperial begins with Hiram Walker's Canadian strategy to avoid Detroit's distillation restrictions and arrives in America as an import.  After Repeal it is a Peoria Illinois product that fit mid-century tastes for light whiskey used in highballs and cocktails and was sold with references to America's industrial might and ascendant working classes - possibly referring to its low price.  It represented, like a mirror, American notions of the macho maleness of whiskey drinking (ironic as the product is smooth and weak) and some ironic attempts at class (ironic because the product is dirt cheap) before ending up failing as a pre-sex social lubricant and disappearing to the bottom shelf.  American blended whiskey failed because it's not as flavorful as real whiskey (which is GNS free) and isn't as smooth and easy mixing as the white spirits which slayed whiskey from the 70s to the 90s.  Whiskey's revival is about the full flavors of real whiskey.  Blended American whiskey is cut with un-aged grain neutral spirits so it has no role to play in whiskey's revival.  Its sole play is a low price point.

Chuck Cowdery's "Bourbon Strange" Is Now Available For The Kindle

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One of the most important books to me in discovering about Bourbon is Chuck Cowdery's "Bourbon Straight".

But as the years have passed since its first printing in 2004 a lot has happened (such as the ascension  of the Craft movement with the rise of the NDP issue, the demise of the age statement,  stocks of Stitzel-Weller drying up, etc...  I've consistently recommended "Bourbon Straight" to people looking to know more about Bourbon, but usually with a small apologetic about some of the information being a little dated.  It's been a well known fact that Chuck has been working on a new version.  Today Chuck announced that it was out on Kindle, with the print version to follow in a few weeks.  

It's called "Bourbon Strange".  As of now it's my current read.  I'll review it as soon as I've devoured it.

This is the link to purchase the Kindle edition:
http://www.amazon.com/Bourbon-Strange-Surprising-Stories-American-ebook/dp/B00MNWKS1Y

*Chuck Cowdery is the author of the Bourbon Country Reader magazine and the indispensable Bourbon news blog http://chuckcowdery.blogspot.com/

He is also the author of other important whiskey books including

The Best Bourbon You'll Never Taste
http://www.amazon.com/Bourbon-Reserve-Straight-Whiskey-Distilled-ebook/dp/B008076O6E
and
Small Barrels Produce Lousy Whiskey
http://cowdery.home.ix.netcom.com/~mbky/smallbarrels.htm


Hibiki 17 and 21 Japanese Blended Whisky's US Launch And The Nature of Beauty

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Hibiki 17 and 21, Suntory's blended whisky in the sweet spot age statements, will hit the US market this fall.  The announcement came in May, at a launch event in New York which was interesting in a number of ways.  For me, the whiskies (and the event) provoked an internal debate about the nature of beauty.  While it's subjective - and "in the eye of the beholder", there are some real philosophical issues.  Beauty is about ideas such as "harmony", "regularity", and "balance".  These are exactly the aims that whisky blenders strive for when making blends.  There is a tension between the individual and the harmonic whole in the notion of beauty - and it shows in a wide variety of domains.  It comes back to whiskey because Suntory chose to do something interesting in introducing the mature Hibiki 17 and 21 year old blends to the American market: they did a tasting with the major components tasted separately and then, at the end, together as the blended expressions.  G-LO over at It's Just The Booze Dancing... put it thus: "a Deconstructed tasting of Hibiki":
The structured tasting treats each of the components as an individual instrument in an orchestra.  Then you finish with the ensemble.  Suntory spoke a narrative of obsessive perfectionism in the crafting the many components and, indeed, the individual whiskies, from the grain, to the ex-bourbon, sherry cask, and Japanese oak all were stellar.  Indeed, they overshadowed the ultimate blends in some ways.  And this got me to thinking - as I have many times before, about the divide between the individual and the collective and the issue of averaging when it comes to beauty.

For example, in Bach's Violin "Double" Concerto BWV 1043:  I Vivace and III Allegro particularly - the 1960s version with  Itzach Perlman and Isaac Stern and Zubin Mehta and the NY Philharmonic - all these elements are laid bare.  
(you can hear the first movement, Vivace here:  https://www.youtube.com/watch?v=vesrqFeq9rU )
(and the third movement, Allegro, here:  https://www.youtube.com/watch?v=x6gOeE5QTXk )
Bach's piece, among the most brilliant and beautiful pieces of music ever written in my opinion, features a tension, fire, and relentless drive in an aching minor key.  The melody shifts back and forth among the orchestra, and two dueling violins.  In this case we have the youthful brilliance of Itzach Perlman ascendant taking on the old master, Isaac Stern.  Some times they play together and other times taking turns with the same melodic phrases, each one challenging the other to match the virtuosity, timbre, and verve just laid out.  Beauty happens in the massed strings.  The solos are not timbrally as rich, but they are more exciting, delineated, and clear.  Each is a tightrope act.  It's the solos I remember and why I put this track on over and over again.  The sonics of the recording are pretty flat, but the energy these two geniuses bring to celebrating (and out-doing) each other produces the finest performance of this amazing piece.  Is it more powerful and beautiful when they play together or when they are alone?  It's subjective, but I find the moments when they are alone to be more affecting.  But it's the contrast of the back and forth that really makes it that way.

This put me in mind of the topic of averaging and the study of how humans perceive beauty in human faces. I wrote about how this relates to whisky several years ago in a guest writer post on Rachel MacNeill's  WhiskyForGirls.com that was about how carefully tasting whisky can transport you, intellectually and emotionally, called "Whisky is a Time Traveler":

"Blends can be delicious but the definite sense of terroir is lost. For example, when I drink Johnny Walker Black Label I enjoy the sweet heathery Highland opening, the firm malt foundation, and then the whiff of peat smoke and oak in the finish. But the lightness and glossed sameness of each encounter I sense the blender’s art in barrel averaging and expression blending as a way of making beauty exactly like the way a number of faces computer averaged looks very pretty – but not like any one human’s actual face."

"These averaged faces are attractive, but they are not real. Real faces have imperfections that reflect their actuality, their history, their individuality. These faces are more attractive than most people, but somehow cannot match the great beauties who have real character. The same thing goes with whisky. Barrel averaging and blending produce a smoothed impression, more perfect and beautiful than the average barrel, but without the depth of character and individual fidelity that you can find in a great cask.
"
http://www.whiskyforgirls.com/?p=607

Lisa DeBruine and Ben Jones, who run the Face Research Lab at the University of Glasgow Institute of Neuroscience and Psychology run a web site as part of their research into face averaging and perceptions of beauty.  In the historical summary area they write:

"In the 1800s, Sir Francis Galton created composite images of faces by projecting face photographs of many different individuals onto a single piece of photographic film. This was done in an effort to visualise the facial characteristics that were common to a particular group of people (e.g. to represent the typical face of criminals or soldiers). When Galton showed these images to his colleagues, however, they unanimously agreed that these composite faces tended to be more attractive than the individual face photographs from which they were manufactured (i.e. the composites tended to be more attractive than their constituent faces)."
http://faceresearch.org/students/averageness

The great thing about this site is that you get to try it out for yourself - here:
Here's an example.  I selected the 3 faces on the left, below and then averaged them and got the face on the right.  It's rather stunning.  
These three faces combine to yield this...
...averaged face.



The individual faces are each distinct, unique and individual.  They include features that are deviations from the norm.  The averaged face pulls all these deviations towards the mean - a "regression to the mean" which produces more average proportions, angles, and sizes, to the features.  Our human interpretation of this is "beauty".  By picking flawed faces it highlights the improvements.  If you tossed Grace Kelley's face in there, or any other face you love (Meryl Streep), you might consider the end result a step down, however.  But take the point: beauty is harmony and averaged to the mean is harmony.

Her's the interface where can select many faces to average, exploring the process.
This is, in a visceral and immediately comprehensible visual way, what's going on with barrel averaging and good blending.  Individuals - "warts and all" become beautiful when they regress towards the mean in large batch averaging and blending of whisky.  This was the genius of 19th century Scotch blenders like John Walker, John Dewar Sr., and Archibald Ballantine, who took individual malts that were inconsistent and sometimes unpleasant and produced blends which created a happy medium that possessed, somehow, more beauty than the average component.

(right): Sarah B. of  http://beautifultangiblethings.com
Sarah B. and Allison Patel watch the presentation by Suntory chief blender Seiichi Koshimizu
The Hibiki 17 and 21 launch event in New York in May was designed to emphasize the beauty of the blend, not from the point of view of averaging out the flaws - but from an obsessive artisanship that is about making each of the components perfect.  Elegant simplicity in the layouts and graphic elements which included references to trees (with the connotations of the seasons - fall being the launch date) and visual reference to the simplicity and art of classical Japanese calligraphy.  Suntory's Chief Blender Seiichi Koshimizu spoke eloquently about the crafting that goes into the component whiskies that make up the Hibiki blends.  These components formed the body of the tasting.  On the tables were 6 selections:  Chita Grain Pure Whisky, Yamazaki American White Oak Malt Whisky, Sherry Cask Malt Whisky, Mizunara Cask Malt Whisky, followed by Hibiki 17 and Hibiki 21.  It wasn't clear if the Yamazaki White Oak, Sherry, and Mizunara were the OB bottlings of these expressions sold in Europe and the Far East, as reviewed by Alwynne Gwilt in October of 2012 on her blog misswhisky.com:
http://misswhisky.com/2012/10/11/trying-the-stylish-yamazaki-four-woods/
Alwynne provides fantastic tasting notes and some insights into those expressions - which jibe very well with what we drank.  It's also possible that they provided examples of what went into Hibiki - which would have been older.  Update: Thomas Øhrbom of http://www.whiskysaga.com/ just provided a photo of a menu at the Yamazaki Distillery bar which showed that Suntory does sell the Hibiki 17 ingredients (fully 17 years old and over-proof) as pours there.  I will use the age and proof statements from that menu in the post below.  One thing is for certain - these Yamazaki wood examples were superb - and they were clearly a higher proof than the Hibiki blends which followed them.  

The following tasting notes are a composite of notes taken at the event and follow-up tasting sessions at home using samples I took from the event.  I'm providing composite star and points ratings to underscore fine differences in how I rated these excellent whiskies. 
Sarah B.(left)  and Allison Patel of Brenne (right) get into the Chita grain.

Chita Grain - 17 years old 55% abv

The intensity of flavor definitely indicates a bit higher proof than 43%.  Tasted head to head with Nikka Coffey Grain (45%) and Greenore 15 (43%) (the subject of an upcoming post) the Chita was definitely more intense and richly flavored.  And while all 3 were delicious, the Chita took the grouping hands down.  A really special and very tasty set of flavors.
G-LO of Booze Dancing
Color: gold
Nose: sunflower, honey, dust, vanilla, creamy custard, and some distant notes of red bean and sawn oak..
Palate:  lush sweet vanilla cream opening with creme broulle custard.  Light and elegant mouth feel.  Butter and creme broulle with some herbal aspects of sunflower and gorse.  The sweetness becomes incense-intense on expansion, waxing in buttery Scotch-malt highland flavors with a hint of salt.  The expansion continues into rich malty flavors and white oak.  The finish is moderately long and lightly herbal.  Just beautiful grain whisky - stunning and intense and as fully flavored as any grain whiskies under 30 years I've tried.

91 *****

Yamazaki American White Oak - presumably 17 yo 54% abv 

Color: gold
Nose: floral vanilla, coconut, creamy tropical fruits (papaya, and mandarin orange)
Palate: honey and floral vanilla on the opening - which was big, sweet and explosive.  Honey, brown sugar, stone fruits and rich malt on the mid palate.  The bourbon barrel's influence is clear, but the Yamazaki distillate is in command with fruitiness, and Highland malt flavor fully in the Scotch whisky wheelhouse. The turn was full of rich oak.  The finish long and satisfying with oak tannins, herbals, and a hint of char.  Stunning.

90 *****

Yamazaki Mizunara Oak - presumably 17 yo 52% abv.

Color: dark gold with an amber tint
Nose:  Complex and sweet with floral perfumed intensity, stone fruits and cherry and a nutty (almond or pecan) quality that rode over a buttery aspect.  Hatbox oak lurked underneath.
Palate:   Big, intense, and stunning on the opening with candied citrus and rancio.  The expansion brought tropical fruits and darker complexity of tobacco, some coastal iodine notes, and a bit of char.  Spiciness and herbal bitters blossomed on the turn and the finish - which was incredibly long and amazingly satisfying with herbs and  a touch of smoke.  This was the pour of the night for me.

A drop of water took the spiciness higher, and enriched the mouth feel and sweetness.  Stunning.  The spiciness had a clove/nutmeg spice aspect, rather than peppers.

93 *****

Yamazaki Sherry Oak presumably 17 yo 49% abv.

Color: dark amber.
Nose:  sweet sandalwood, cocoa powder, mashed dates, old polished oak furniture.  Deeper, some plum fruit and magnolia florals.  
Yamazaki Sherry Oak
Palate:  The opening is unexpectedly dense and dry, with focused oak, dark and tannic, up front with bittersweet chocolate, raisins, and prune essences.  The mouthfeel is light.  The expansion brings a ton of congnac-like rancio, old sherry, and oak furniture.  The turn is bitter with tannins.  The finish is long with dark oak, bitters, rancio, and some residual spiciness.

Adding a few drops of water introduces a kiss of sweetness up front, more body to the mouth feel, and a note of malty molasses to the mid-palate and finish that is beguiling.  The finish takes on a vibrant spiciness that I have come to associate with Spanish oak.  This is downright luscious with a drop of water - strongly evocative of great Glendronachs.

92 *****

Hibiki 17 - 43% abv.

Color pale gold
Nose: floral plum blossom, magnolia, and honeysuckle.  Richer aromas of honey, honeycomb, tropical fruits, linen, light oak and mineral.
Palate:  sweet and floral on the opening, with honey, vanilla, and the characteristic Japanese musky sweetness I used to call "orchid" (until Sarah B. challenged me that most orchids don't have an aroma).  Purple fruits (plum and fig) and light hints of lighter green fruits (quince, green apple, and mango) and malt richness on the expansion.  Rising spiciness and oak on the turn.  The finish is fairly long with spiciness, oak tannins as light bitter, lingering toffee and hints of floral fruitiness.  Just lovely.

A few drops of water increases the sweetness and, particularly, the spicy notes in the mid-palate and finish but reduces the floral intensity of the nose and opening.  It's worth trying with a drop, however, as it ends up making Hibiki 17 a tad more lush and involving overall.

89 *****

Hibiki 21 - 43% 

Color: dark gold with amber tints
Nose: richly floral:  magnolia and roses, dates, honeyed cakes, tropical fruits, linen, and sharper notes of dark oak.
Palate:  big dark fruity sweet opening with plum jam, some complicated filigreed incense sherry or port dark vinous sweet, and toffee.  There is also that particularly Japanese complex sweet fruitiness which I have trouble putting a name too, but is diagnostically Japanese.  The mid-palate expansion brings clove-cinnamon spiciness, a mixture of dark fruits like plum and fig and lighter acidic fruits like green plums, green apple, pineapple and mango and clear note of sherry with cocoa.  Oak tannin shows up too in the mid-palate and the turn adds sheery-like rancio, dark oak, and herbal bitters.  The finish is long, sherry rich - nutty and cocoa - and lightly herbal as well.

92 *****

Conclusions:  The big issue with Suntory in the US is the availability of the good stuff in the US.

When Suntory took over Beam International earlier in the year I wondered aloud (i.e. on this blog) whether this would mean more availability of the top expressions here.  There was little reason for hope - given the limited quantities.  The timing of the Hibiki 17 and 21 introduction in the US indicates, to me, that it was probably in the works even before the purchase of Beam.  But it's clear the US market matters to Suntory and that's great.  Maybe part of it is that Anchor is now importing a big portion of the Nikka line (and we American's are all the richer for the competition).  Last fall brought Hakushu Heavily Peated to the US, now this Fall we get these Hibiki gems.  However this tasting left me pining for Chita Single Grain and the Yamazaki Four Woods series which are not available in the US.  They were the unintended stars of the show.  They were introduced as examples of the quality crafting that goes into Hibiki, but, tasted head to head, they rivaled, and in some areas exceeded the Hibikis.  Part of this almost certainly is because they were bottled at higher proof.  This left me pining for Hibiki at higher proof.

On The Nature of Beauty

The tasting underscores the issues between the beauty of the individual voice and power of the massed chorus introduced earlier.  Just like those moments in the Bach Double Concerto when Perlman and Stern took solos, the Yamazaki individual wood expressions were direct, powerful, and compelling.  The Hibiki blends filled in with greater complexity and balance, but less compelling interest overall.  Part of this I firmly believe is the fact that Hibiki's are lower proof.  But part of it has to do with the nature of blending itself.  It is intuitive that a combination made of fantastic components will be fantastic - and the Hibikis are.  But it says something to me that the brilliance of the individual components is not immediately additive to yield a whole greater than the sum of its parts.  In the blending to yield Hibiki something is gained and something is lost.  Gained is complexity, a cohesive beauty, and evolution across the palate.  The Hibikis are glorious.  But lost is the power and distinctive natures that made tasting the Yamazaki woods thrilling.

After the tasting the Hibiki launch event was glorious too.

The Hibiki 17/21 launch event was a party with lots of friends and Exposure's consummate production which included gourmet food bites, superb Japanese style mizuwari, highballs, and ice balls.  There was a superb demonstration of a new ice ball called the Ice Diamond (I refer you to Mark Gillespie's WhiskyCast video and interview - links below).  Incredibly impressive to me, the correct glassware was used to serve what seemed like limitless quantities of the top expression: Hibiki 21.  This top notch event spawned a number of interesting blog posts and conversations.  Here follows links and some pictures to give the flavor:

Mark Gillespie prepares to interview Seiichi Koshimizu - on WhiskyCast episode 480
Malt Maniac, Mark Gillespie, produced several posts from this event on his top podcast and blog WhiskyCast.com.  
The Hibiki 17 & 21 launch notification:
An interview with Seiichi Koshimizu, chief blender for Suntory:  
A WhiskeyCast HD video of  Hidetsugu Ueno of Tokyo's Bar High-Five cutting ice diamonds:
and an interview with  Hidetsugu Ueno about his bar and the Tokyo whisky bar scene:

G-LO and Miracle Max
G-LO wrote up a consummate description of the entire event, including cooperatively blogged comments from most of the #WhiskyFabric in attendance including Allison Patel, Susanna Skiver Barton, Miracle Max, and Sarah B:
Sarah B. and G-LO
Sarah B - a correspondent of It's Just The Booze Dancing... blog as well as a gifted photographer took the best pictures of the event:

Mark Gillespie and G-LO enjoying Hibiki 12 ice balls.  Mark also has a Hibki 21
The author meets up with with Allison Patel (left) and Sarah B., right.
Bram Hoogendijk from Holland meets Edrington Group rep Nicola Riske
Bram and Allison meet Seiichi Koshimizu
Susanna Skiver Barton and Allison Patel enjoying Hibiki 21
Hidetsugu Ueno of Tokyo's Bar High-Five pours Hibiki 21 on a hand cut ice diamond

Balcones Distilling's Investors Threaten To Dump Founder, Genius Master Distiller, Chip Tate.

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Left to right: Winston C. Edwards, Chip Tate, Patrick Donehue, and Noell Michaels
enjoying Balcones Vth Anniversary Crooked Bourbon at LeDu's in New York in better days.

The whisky blogosphere is abuzz with the news that a restraining order has been passed against Chip Tate, master distiller of Balcones, to keep him out of the new 65,000 square food distillery Tate was building in downtown Waco.

Mark Gillespie posted the news on WhiskyCast: http://whiskycast.com/management-standoff-reported-at-balcones/
Chuck Cowdery broke the news on Facebook.  And Clay Risen's Mash Notes put up a blog post too:  http://themashnotes.com/balcones-bust/

All of these notices are based on a piece by Tommy Witherspoon in the Waco Tribune, with colorful details taken out a court document, like Chip apparently wishing he had put a couple of caps into board chief Greg Allen: "'I should have put two in his chest,” referring to shooting Allen after their conversations about Tate’s actions"... A reason why is hinted at in this passage from the Waco Trib piece:Also in connection to the parties’ disputes, Tate has made statements pointing out how the distillery is full of combustible items and how easy it would be for the distillery to be destroyed by a fire and that it would be better for it to be destroyed than for anyone other than him to run it,” the petition states."
http://www.wacotrib.com/news/business/management-quarrel-threatens-waco-s-popular-balcones-whisky-distillery/article_73ad1ba7-f23a-51f4-8592-afb993e0a001.html

The latter threat strongly implies that Chip was angry that Greg Allen threatened to get rid of him at the helm of Balcones and replace him.  Balcones is Chip Tate's life's work.  The details of the argument may yet come out.  All we have so far is what the Waco Trib scraped from the court documents - and they only tell the board's side.  Those are some very strong words, but as Clay Risen wrote yesterday:

"’ll say this: No one who has met him should be surprised that he would say such things, but equally so, no one would expect them to be anything but words. Some people are very passionate about what they do, and they don’t hold back when something gets in the way of their work. Tate is one of those guys."

Mike Rockafellow
Who is Greg Allen?  Greg Scott Allen is the former CEO of Advance Foods of Enid Oklahoma - which merged with Pierre Foods in 2010 to form AdvancePierre under new CEO William Toler.  Advance Foods was originally started by Greg's father, Paul Allen.  His partner in the business was David L. McLaughlin. According to this 2005 article:

"The Allen and McLaughlin families that owned Advance Foods now hold minority stakes in AdvancePierre."

So Greg Allen, Mark Allen, Paul Allen, and Rob McLaughlin were bought out of their large food processing company and found themselves with capital and spare time.  They picked up Chip Tate's Balcones distillery expansion project - an excellent opportunity.  It appears, however that they are trying to manage Chip Tate like an employee.  Anyone who knows Chip knows that he's an impresario of spirits production.  He's a perfectionist and an artist:  a rare genius prodigy in the field of American whiskey.  He clearly cannot be governed in the usual business way and it's a mistake to try.

Other people involved in the project mentioned in the Balcones' press release announcing the ground breaking of the new distillery (and one other - not mentioned - as found on Linkedin are:)

Mike Rockafellow  Owner, TBC Enterprises, Inc
Keith Bellenger - Chief Operating Officer Balcones
Noell Michaels - Charlottesville VA, formerly of Bold Rock Hard Cider,
Hawker Beechcraft Corporation,
The Maple Ridge Group
and 
Patrick Donehue Oklahoma city Tax Director First United Bank

On Chuck Cowdery's FaceBook post the reaction from the Craft distilling world and whiskey enthusiasts was predictably pro-Chip.  Jackie Summers, the creator of the hibiscus and spice tincture Sorel opened the comments simply with "NO CHIP = NO BALCONES."

Dozens of others said similar things.  Late in the evening I amplified, writing:  "I, too, stand with Chip. Chip is the heart and soul of not just Balcones but everything that is right about Craft distilling. No one sweats every detail and works so hard to produce fine art in the mash, barrel, bottle and glass. I know Chip bent over backwards to arrange a deal where it was clear, up front, that things would be done HIS way. The investors need to get out of the way and let him lead. I told Noell Michaels and Pat Donahue as much last time I saw them. Get on board and let the Chip express run free. That's the only way the investors will reap their reward. Did the Pope lock Michelangelo out of the Sistine Chapel when the ceiling was half finished? Chip is making art. Let the Artist create!

...sorry if I'm over the top... I've been drinking excellent whisky tonight and the news is devastating. I've been counting on this project to bring sweet Balcones juice to my cabinet and America's. This isn't just about my pining desire for Rumble Cask Reserve, Brimstone, True Blue, and Texas Single Malt... but also about America's need to drink this true Texas nectar. This is about patriotism, Goddamnit!"

I remember when Chip was setting up the deal with the investors.  We had a couple of phone conversations.  Chip was very careful and didn't say much, but he emphasized that he was looking for a group who would let him lead the project with minimal interference.  Chip intensely valued his independence and ability to operate Balcones his way.  But, like other small businesses gripped with sudden success, he lacked the capital to adequately grow.  This is particularly true in whisky distilling because the capital needs of building a new distillery are so steep and the time to recoup so long.  Clearly there's been a breakdown in communication here and that's a shame.  I know this is a situation that Chip feared even before the deal was struck.

Chip talked personally with me about trying to find the "right group" of investors who wouldn't try to take over the company or push him into doing things in a way that he didn't think was best. Somewhere in this mess there was a difference of opinion about how Balcones was to be set up and Chip's worst fear was realized. Then his angry reaction ended up in court papers.  I KNOW this didn't stem from a lack of clarity on Chips part going in.

Chip Tate isn't just a distiller.  He's a genius who builds his own stills, develops completely new mash bills and ground breaking unique products.  As I once wrote: Chip Tate is a "Mad Geeky Genius".

No matter what the actual details of the legal proceeding and arguments actually are, it's crystal clear that Chip Tate is the heart and essence of Balcones and the investors would do well to put aside their pride and understand that Chip Tate, like Michaelangelo is a great artist that needs latitude.  Posterity will not remember Tate's business meeting attendance even if he has been hotheaded and tempermental.  It will remember whether America's top Craft whiskey's expansion project succeeds or fails.  This needs to get resolved and they need to patch it up with Chip because the project can't be done right by anyone else.


Previous articles about Chip Tate and Balcones whiskies on The Coopered Tot:

Chip Tate's Mad Geeky Genius   http://www.cooperedtot.com/2012/09/chip-tate-mad-geeky-genius.html

The Illuminating and Unsung Batch Evolution of Balcones Texas Single Malt   http://www.cooperedtot.com/2013/09/the-illuminating-and-unsung-batch.html

Tasting special unreleased casks of Balcones with Chip Tate and AllisonPatel at The Brandy Library   http://www.cooperedtot.com/2012/07/tasting-special-unreleased-casks-of.html

Balcones True Blue - a floral citrus blue corn eau-de-vie with kicking dusty Texas terroir.   http://www.cooperedtot.com/2012/05/balcones-true-blue-floral-citrus-blue.html

Smoked Whisky: Balcones Brimstone and Corsair Triple Smoke   http://www.cooperedtot.com/2012/03/smoked-whisky.html

Rumble Cask Reserve is a delicious rarity that defies categorization   http://www.cooperedtot.com/2012/07/rumble-cask-reserve-is-delicious-rarity.html

Four Top World Grain Whiskys Head to Head

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A few weeks ago I gave a rave review to Suntory's Chita grain whisky in a blog post about the Hibiki 17 and 21 launch this fall.  I wrote: "Tasted head to head with Nikka Coffey Grain (45%) and Greenore 15 (43%) (the subject of an upcoming post) the Chita was definitely more intense and richly flavored. And while all 3 were delicious, the Chita took the grouping hands down. A really special and very tasty set of flavors."
http://www.cooperedtot.com/2014/08/hibiki-17-and-21-japanese-blended.html

Coffey Still at Kilbeggan - from the old B. Daly
Distillery at Tullamore. Planned to be restored.
(photo courtesy of wikipedia)
In the intervening period I had my 50th birthday (the celebration of which involved a lovely tasting of whiskies either distilled or bottled in 1964 - the subject of a future post, no doubt).  One of the bottles opened was a nice 1964 Invergordon from Scott's Selection which made it into the follow-up tasting for this formal review. It seemed right to have a Scottish grain on board.  

Grain whisky is malt whisky's less respected but more widely consumed little sister.  Much of the grain whisky produced ends up as the major component of blended Scotch whisky.  It's not often been sold by itself outside the UK until recently.  Even in the UK until recently there were only a handful of single grains widely available, such as Cameron Brig.  Some blended grains have been around in recent years, such as the Snow Grouse version of Famous Grouse.  John Glaser opened a lot of whisky enthusiast's eyes with his Compass Box Hedonism product.  Recently a number of other single grain have begun to trickle in, like the trio photographed above (granted the Invergordon is a UK bottling, others like it are available in the US, and the Chita is completely unavailable outside of Japan).  Irish grain whisky for decades meant Midleton, which sold it to Bushmills for Bush White and used it in its own blends.  Single grain Irish is a new thing.  Japan has also only recently come to selling single grain whisky - and it's apparent that they excel at it.  Bain's Cape Mountain grain whisky in South Africa is well regarded (and will be reviewed soon).  This is a major growth area recently and it's full of promise.

Unlike malt whisky the grain in grain whisky isn't sprouted (or malted) to release sugars.  It's made from a variety of grains, usually whatever is cheapest - which is usually corn.  Wheat is common too.  Grain whisky is distilled differently from malt too - in column stills which use fractional distillation to achieve much higher proof than malt whisky - or Bourbon, by the way, which shares the column still for the "beer still" phase but usually uses a pot still doubler or "thumper" for a second phase of distillation.  Like industrial alcohol plants, grain whisky distilleries can distill all the way to vodka levels in a single column, although hold back from 1-3% below vodka levels in practice to leave just enough flavor compounds to read as whisky.  Aneaas Coffey's original column was a two column affair, with linked beer and spirit columns, like the ones seen here at Kilbeggan distillery (where the Greenore grain whiskey reviewed here is produced, BTW).  David Havelin of the fascinating blog "Liquid Irish" had a lot of fascinating things to say about these stills at Kilbeggan:

"These columns came from the old B. Daly distillery in Tullamore, whose distilling assets Cooley bought. The big news is that Cooley has firm plans to get them running again.

Cooley already has a column still in Louth pumping out grain spirit. The raw material there is about 90% maize, 10% malted barley. The Kilbeggan grain spirit will be all barley, with a high percentage of malt. I assume some will be blended with Kilbeggan's pot still-produced whiskey but I'd put money on a new standalone grain whiskey to complement the existing Greenore, if the results are at all palatable.

Cooley has investigated the history of this Coffey still. Nothing is certain, but it was likely made by John Dore & Co in London in 1910. Destined for India, the still was commandeered by the British government for making fuel during World War I. Things get a little hazy at this point. The still might have spent the inter-war years in Czechoslovakia but by 1940 or 1941 it had fetched up in Tullamore.

It's not known for sure if it was used there. In fact its presence was kept rather quiet, perhaps because of the stigma attached to the use of the non-traditional Coffey still in Ireland.

It's quite a historical piece of industrial equipment because John Dore & Co is the direct successor to Aeneas Coffey's original company. John Dore worked for Coffey & Sons and took over operations in 1872. Happily, John Dore & Co is still in business and has cast its eye over the Kilbeggan stills. They found the original Indian order for the still in their records. The company will make replacements for some copper parts pilfered after Tullamore closed."

http://www.liquidirish.com/2010/04/kilbeggans-coffey-still.html

Havelin had indicated that Cooley planned to restore those stills and get them back into operation.  However, Cooley sold out to Beam.  Camper English of Alcademics visited Kilbeggan in February of 2014 and the Coffey Stills are still outside with the old giant pot stills.  So, obviously the plans to restore them have been put on hold.
http://www.alcademics.com/2014/02/a-visit-to-the-kilbeggan-distillery-in-ireland.html



http://whiskyscience.blogspot.com/
2013/08/history-of-column-still.html
Nikka puts a graphic of their old  traditional style Coffey still on the back label of their Nikka Coffey Grain whisky product's bottle which states it was imported from Scotland in 1963.

The graphic on the Nikka back label looks a lot like this old etching which appears to be from from the 19th century which appeared on  Teemu Strengell's great blog post about the history and science of fractional distillation and the development of the column still (highly recommended reading).  The post is called "History of the Column Still"   Teemu Strengell's history mentions the antecedents and the technical aspects of the column still's distillery, as well as some details about early adoption:

"The column still was much more efficient compared to the traditional pot still, producing higher proof (usually 86-95% ABV) spirit about ten times more in volume compared to medium sized pot still distillery. Since the malting, heating and maintenance costs were a fraction of those of a malt distillery, the column still grain spirit cost about 50-70% less compared to pot still malt whisky, even if the set-up costs were included. The northern Britons were not used to the light column still whisky and at the beginning large quantities were sold to rectifiers and gin distillers, who spiced the spirit and sold it as gin or imitation brandy or cognac. As shown in the figure below, the English rectifiers and distillers quickly adopted the Coffey still, but the more traditionalist Irish and Scots remained loyal to the pot still at least to some extent." http://whiskyscience.blogspot.com/2013/08/history-of-column-still.html

The other day Billy Abbot wrote a lovely blog post about Haig Club Single Grain Whisky on The Whisky Exchange Blog.  That interesting exercise in branding is made at Cameronbridge.  He made a number of good observations which apply to grain whisky in general.

"Grain distilleries are not the romantic, picture-postcard sites you often find in Scotland. They are very much industrial plants, and while some, myself included, may find such things beautiful, they are often not considered to be anything but factories. This is slightly unfair, as they produce a lot of whisky, and consistency of quality is of paramount importance." 
...
"After fermentation, the now alcoholic liquid is pumped through to the stills and distilled to 93.8%, described as ‘very low strength’ compared to the legal maximum of 94.8%. This keeps some of the grain’s flavour rather than pushing it to be a neutral spirit. The spirit itself is a lot more flavoursome than you’d expect from tales of new-make grain spirit, with a distinctive character."

http://blog.thewhiskyexchange.com/2014/08/cameronbridge-haig-club/

The high proof output of grain whisky's column still production, rather like the triple distillation used in Irish and Lowland Scottish whisky, produces a spirit with a different character - so light and gentle that it was originally sold for gin.  This lightness is apparent in the high end products tasted below.
Chita Single Grain Whisky from Suntory
When you look up Chita Single Grain whisky on Google, one of the first hits is a fantastic guest post by a mysterious Japanese woman named Momoco on Draper Price's excellent Whiskey Detectives blog.  In the post  Momoco pays the distillery a visit (impressive, as it is not open to the public), and takes photographs of the incredibly industrial looking facility.

http://whiskeydetectives.blogspot.com/2013/04/chita-single-grain-whisky.html
The Whiskey Detectives piece also offers many more photographs, tasting notes, and a discussion of the Japanese water & whisky drink mizuwari.  I'm grateful for the peek into the Sungrain Chita Distillery complex.
http://whiskeydetectives.blogspot.com/2013/04/chita-single-grain-whisky.html

So, the purpose of this look was to confirm my earlier assessment that Chita is really something special.  It's also a further orientation into the nature of grain whisky with its properties of lightness, sweetness, density of mouth feel and herbal notes.

Chita Grain - 17 years old 55% abv 

This sample from the Suntory Hibiki launch - the special version only available at Yamazaki distillery tour bar - sporting extra age and higher proof.  "Chita Whisky is made by the Chita Distillery in the Sun Grain complex, a division of Suntory Brands. Located in Port Nagoya in a seaside industrial zone"

Availability only in Japan.

Color: gold

Nose: sunflower, honey, dust, vanilla, creamy custard, and some distant notes of red bean and sawn oak..

Palate:  lush sweet vanilla cream opening with creme broulle custard.  Light and elegant mouth feel.  Butter and creme broulle with some herbal aspects of sunflower and gorse.  The sweetness becomes incense-intense on expansion, waxing in buttery Scotch-malt highland flavors which open into rich malty and white oak.  The finish is moderately long and lightly herbal.  Just beautiful grain whisky - stunning and intense and as fully flavored as any grain whiskies under 30 years I've tried.

91  *****

Chita Grain 12 years old 43% 

I was able to put this head to head with a small sample (a "drample" in Suntory US West Coast brand ambassador Neyah White's parlance) received from the voluble and elegant Mr. White.  The sample was too small to formally review, but a number of comments can be made.  While the stock 43% Chita has less vivid intensity, the signature flavors of buttered popcorn, salted caramel, and creme broulle were clearly in evidence.  This stuff is just absolutely freakin' delicious.

89 *****

Nikka Coffey Grain 45% abv

"With the purchase in 1963 of its two Coffey stills, Nikka can now offer in addition to its single grain a whisky with an atypical profile: theNikka Coffey Malt, a malt whisky distilled in column stills."a non-aged single grain mainly composed of corn and distilled with two "Coffey stills" transferred in 1999 from Nishinomiya to Miyagikyo."
http://www.japanese-whisky.com/tasting/nikka-coffey-grain-whisky

Color - slightly richer darker gold
Nose:  gently sweet, honeyed with a bit of creaminess and vanilla floral but also slightly herbal with a hint of nettles and distant mint.  
Palate: light and gentle with honey and pale malt, creamy vanilla bean custard sauce on the opening.  Darker caramel flavors come in with rich oak and honey cakes on the expansion.  A moderately long finish with oak and lingering caramel sweetness growing increasingly herbal as it tails off.  Air turns it more mellow and custardy.  There's some oil on the mouth feel.  Lovely, beautiful, tasty stuff.

87  ****

Greenore 15 Year Old Single Grain 43% abv.

Greenore is Cooley/Beam's single grain whiskey brand.  The standard expression is an 8 year old.  I tried that at an Astoria Whiskey Society tasting and felt it was a little light for my tastes.  I chose the limited edition 15 year old version when I came across it at Shopper's Vineyard because I figured it would have more intense flavors.  It does to a small extent.

Grain used: corn
Color - slightly paler yellow gold
Nose: gentle floral honey, slight whisps of modeling clay, distant dried flowers.  Soft, elegant, sweet and lightly floral.  
Palate: Sweet and floral on the opening with vanilla, herbal cut flowers, a gentle phenolic quality that is hard to pin down.  A faint vinyl bandaid note.   The mouth feel is unexpectedly firm and oily up front.  The expansion brings in honey cakes and some lumberyard oak.  There is squeaky tannin in the mouth feel towards the finish which is lingeringly sweet and in the end whisper soft and gentle with plenty of spicy oak tannins and that phenolic quality riding to the finish.  With air a beguiling sweetness emerges and some lovely minty notes.  As it progresses through the leisurely dram it becomes downright delicious.

86 ****

Invergordon Scott's Selection 1964-2012 (48 yo) 42.3% natural cask strength. 

Invergordon is a modern industrial alcohol production facility in the far northern Scottish Highlands.  Built in 1960, it is now owned by White and Mackay.  A smaller column still there produces grain whisky for White and Mackay's blends and, apparently, some barrels make it out to independent bottlers like Scott's.

Color:  light amber.
Nose:  cream caramel, old books, dried black figs, dried pressed flowers, an old cabinet drawer
Palate: lightly sweet on entry with treacle and rapeseed oil and caramel corn flavors.  The mouth feel is thin and light.  The expansion brings some dilute old sherry and some far off herbal bitters.  At the turn there are are some squeaky tannin on the palate, but surprisingly little oak flavor.  This must have been a tired refill sherry butt, or was managed through one.  Water does very little for or against this one.  Perfectly pleasant sipping, but a bit tired and faded compared to my expectations.  However in head to head tasting, the darker sherry flavors bring a depth and richness to this grain whiskey which stand up well.  It might not be outstanding compared to other hyper-mature grains I've had recently, but it doesn't suffer the comparison here at all.

87 ****

As an aside, and to defend Scottish honor, let me share an informal tasting that Malt Maniac Peter Silver did with me a little while back.  He had a small sample shared with him by Krishna Nukala at a recent visit.

Girvan 1964-2012 The Whisky Agency 49.5% 

487 bottles from a sherry butt. 

Color: dark amber
Nose: rich sherry and oak with some vegetal (artichoke) notes.
Palate:  rich sherry, fig, black raisin, and rancio.  Delicato cornflower sweetness on opening.  Oak comes on strong on the turn.  Tannins and spice on the finish - but an astonishingly lack of oakiness for the age (rather like the Invergordon).  
(not scored - but clearly in the 90s).  This shows that mature Scottish grain whiskies can be utterly exquisite.  

The Girvan 45 yo 1965 The Clan Denny (Douglas Liang) 47.3% I tasted back in August 2012 was also absolutely stunning and memorable (hmmm... Girvan, perhaps).  The point is that Scottish grain can operate at the highest levels with the right bottling.

Conclusions: 


On the topic of my earlier infatuation with Chita, my scores speak eloquently of how much I enjoy Chita's grain whisky, even in the face of still competition.  It's my sincere hope that Suntory will choose to produce some for the US market some day.  It took the field in this tasting.  It's also a confirmation that the simple presence of "grain whisky" isn't what makes a blended whisky good or bad or better than a single malt or not.  It's the quality of that grain whisky.   Single grain whiskies clearly have a different flavor signature from malt whiskies (or other column distilled grain whiskies like Bourbon).  Light, sweet, delicate while sometimes dense and oily, with herbal notes and surprising aspects.  They take aging well.  Definitely an area worth further exploration.

This is the diagram of a Coffey still that everyone uses...

A Fascinating Transitional Bottle of Old Fitzgerald From the Dawn of the Repeal Era.

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When Prohibition ended, Pappy Van Winkle, and his partners A. Ph. Stitzel and Alex Farnsley incorporated Stitzel-Weller and began building the legendary distillery by that name which has aroused such passions.  It was finished in 1935 and distillation began soon afterwards.  But in that year between the end of Prohibition on December 5th 1933 and whenever in 1935 distillation commenced, Stitzel-Weller existed as a company selling medicinal whisky distilled prior to Prohibition from their concentration warehouses where whisky from all over ended up under the watchful eye of the bondsmen.

The bottle you see at right is a window into that particular moment in history.  Pappy Van Winkle had purchased the Old Fitzgerald brand name from S. Charles Herbst.  He had originally called the brand "John E. Fitzgerald", distilled in Frankfort, KY for exclusive markets like steamships and private clubs.  It was the good stuff, named for the crooked bondsman who knew to pilfer the good stuff - a wicked inside joke.  Pappy must have loved it because he approached Herbst to buy the brand during Prohibition a number of times according to Sally Van Winkle Campbell in "But Always Fine Bourbon".  She writes that Herbst demanded $25,000, but ended up finally selling it to the persistent Pappy for $10,000.  According to the excellent timeline on the Bourbon Enthusiast forum Pappy's W.L. Weller & Sons bought the brand from Herbst for $2,000 in 1922 and then paid Herbst another $2,000 in 1925.

So, in the year 1934, following Repeal, Pappy's W. L Weller of Louisville produced this first quart bottling of Old Fitzgerald.  The whiskey inside was taken from medicinal pint bottles and rebottled into quarts.  The back label explicitly says so:

"100 Proof
Kentucky Straight Bourbon Whiskey
Distilled Spring 1917 by 
Daviess County Distillery Co., Owensboro, Ky.
Originally Bottled Fall 1933 by
A. Ph. Stitzel, Inc., Louisville, Ky.
Rebottled by
Frankfort Distilleries, Inc. Louisville, Ky."

Back Label
Daviess County Distillery Co. was purchased by George E. Medley in 1901, according to Sam Cecil's book.  His son, Thomas A. Medley took it over when he died in 1910.  Thomas kept the company alive through Prohibition and distillation was moved to the Old Rock Springs Distilling Company after Repeal.  The whiskey in this bottle is from the old Medley's production at Daviess County and as such is a real piece of history.

I had never seen anything like this.  I put my question up on a number of forums.  Chuck Cowdery thought that it might have been a special bottling for share holders of the new Stitzel-Weller venture.  Joe Hyman (the whisky auctioneer previously of Bonham's and now of Skinner's) and Scott Spaid, blogger of WhiskeyBent.net both pointed out that quart sized rebottlings of medicinal whiskey were common in the first days of repeal.  Hyman mentioned the quart bottles of Dillinger Rye that Bonhams had sold in Spring of 2013.  Spaid pointed out quart bottles with 1933 BiB strips of Old McBrayer he had recently acquired (from the same originally owner as this bottle) - and also on Whisky Paradise: 

FYI - this bottle is going up for auction Wednesday 10/29/14 at Skinner's up in Boston.  Joe Hyman, the leading auctioneer of whisky in the USA left Bonhams when Bonhams cancelled the Fall NY whisky auction and moved to Skinner - as documented here"
In the absence of Bonham's, Skinner may be the best hope for a vibrant whisky auction business in the US.  I urge everyone who used to enjoy Bonham's auctions to make the move to Skinner.

https://www.skinnerinc.com/auctions/2758B/lots/738

Detail pics below show the BiB (Bottled in Bond) tax strip, age statement label (characteristic A. Ph. Stitzel red crescent), and the light shining through the whiskey so you can see it's good and clear.

(The consignor of this bottle chooses to remain anonymous).







Limestone Branch, Yellowstone Bourbon's Resurrection, and Craft Whiskey's Evolution to the Mainstream

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A pair of 1970s Yellowstone 6 year old 86 proof minis
for the Italian market. Distilled at Glenmore Distillery.

Everyone agrees that change must be coming to Craft whiskey, but what form will it take?  Craft whiskey in the USA is full of effusive creativity: wild mash bills, whiskey sold underaged (or just white), and localvore flavor variations.  Infused and flavored whiskeys are on the table, and so is volatility and the potential for change.  Whiskey geeks love to discuss what's going to happen to Craft.  "The good ones will succeed, maybe with some mature stuff eventually, while the crappy ones will go belly up" ... is how a lot of these discussions go.  But the recent lesson of top Craft distillery Balcones - with the creative force and brand creator Chip Tate unseated from the company and a group of investors proceeding to develop Balcones' distillery as a larger scale more corporate entity while Chip goes off to start a new distillery suggests a different path of evolution for Craft whiskey; one pretty familiar in the Craft Beer arena: corporatization.  Is this really happening?

Well, another example of the movement from Craft to corporate in American whiskey is the interesting case of Limestone Branch which is turning 180 degrees from white dog Craft to classic Bourbon via a merger - news of which broke on December 2nd 2014 via Chuck Cowdery's Blog that liquor brand producer/marketer Luxco was buying a 50% stake in the small Lebanon, Kentucky craft distiller.  Luxco is a company that has bought brands and then bottles bulk sourced liquors labeled with those brand names.  Their best known products include straight alcohol brand Everclear and, in the whiskey end of things, Rebel Yell (once the light bodied wheated mash bill Southern market exclusive specialty product of Stitzel-Weller), and Ezra Brooks.  They also have the venerable brand "Yellowstone" which once was one of the bigger selling Bourbons in the pre-glut era; one with a very long history that stretches well back into the 19th century.  Yellowstone is still sold now with juice Luxco sources bulk - at a low price and quality level.  But from 1935-1991, though, Yellowstone was made at the Glenmore Distillery (where Kentucky Tavern was made too) and had a sterling reputation. Glenmore stopped distilling in 1993 (but still operates as a bottler and a rickhouse).

Partnering with Limestone branch is a big step for Luxco.  It marks their entry into Bourbon distilling.  It's also presages an ambition rebranding effort.  Luxco is going to try to have resurrect a fallen brand back into something special.  The partnership marks a big change for Limestone Branch too.  They have been making variations on sugarjack and this marks their entry into Bourbon distilling too.

Chuck reported:
After Prohibition, Yellowstone moved to a new location in Shively, south of Louisville. It was solely under the Dant family's control but Beam family members were employed there as distillers. In 1944, the brand and distillery were sold to Glenmore. It was a massive facility that made bourbon until 1991. In 1993, after Glenmore was sold to what became Diageo, Yellowstone was sold to Luxco where it became an unpalatable bottom-shelf brand made by one or more unnamed Kentucky distilleries.

A column still, additional pot still, automated bottling line, and barrel house will be added at Limestone Branch, which plans to begin distilling the original recipe for Yellowstone (their uncle had a copy) in early 2015.
http://chuckcowdery.blogspot.com/2014/12/luxco-limestone-branch-partnership-will.html

Cowdery has provided more of the back story of Yellowstone in previous posts on his blog back in 2009, by the way.  It's a story that goes back to the roots of the industrial revolution in Bourbon distilling in the 19th century and includes some of the biggest names in Bourbon.  Period.
"The Yellowstone whiskey brand was created by the wholesale firm of Taylor & Williams shortly after the national park was established in 1872. Taylor was D. H. Taylor, who started the firm in Louisville about 1865. J. T. Williams joined the company in 1877. They were wholesalers and bought whiskey from various distilleries.
Sometime in the 1880s they contracted with J. B. Dant to make Yellowstone bourbon for them. Dant had a (then) new distillery in Nelson County, Kentucky, at Gethsemane Station. It was called Cold Springs Distillery.  
In about 1903, Taylor & Williams merged with the Cold Springs Distillery. Dant became president and the distillery was renamed Yellowstone, as that brand had become very successful."
http://chuckcowdery.blogspot.com/2009/12/history-of-yellowstone-part-one-of-two.html
Ad for "Taylor & Williams, Inc.'s Yellowstone - first years of the 20th century
http://www.kentucky.com/2014/12/07/3581223/limestone-branch-partners-with.html
"After prohibition, J. B. Dant and his sons built a new distillery in the Louisville suburb of Shively to make the revived Yellowstone bourbon. Various Beams and Dants were involved in that operation too. Another Louisville-based whiskey maker, Glenmore, bought Yellowstone, brand and distillery, in 1944.

Yellowstone was a significant brand in its heyday, but as a mass or popular price brand, it suffered brutal share losses during bourbon’s sharp decline in the 1970s."
http://chuckcowdery.blogspot.com/2009/12/history-of-yellowstone-part-two-of-two.html
1948 Magazine Ad for Yellowstone Bourbon
Glenmore - the Louisville era

Dants and Beams made Yellowstone both before and after Prohibition.  You don't get more blue blood in Bourbon history than the names "Dant" and "Beam".  And Yellowstone was a leading and classic distillery and brand.  (Tasting notes below).  That name "Beam" is the thread that binds this history to Limestone Branch.

Meanwhile, Limestone Branch, a new young Craft distilling operation has been, up until now, all about making moonshine and sugar jack - a lot of it flavored.  This is iconoclastic stuff - very much not in keeping with the nature of a classic like Yellowstone.  But, yet, at Limestone Branch there are Beams making whiskey.  Chuck Cowdery, who reported as early as 2012 found a lot to like:
The brothers Beam make everything themselves with help from their father, who worked at Cummins-Collins in Athertonville, among other distilleries. They grew some of their own corn on the distillery grounds. They make a very clean spirit, with good flavor, and little harshness or burn. They're double-distilling. Their doubler is a 150-gallon handmade copper Hoga.
http://chuckcowdery.blogspot.com/2012/05/limestone-branch-distillery-lebanon.html
We don't just have to take Cowdery's word for it that they are doing good work.  Eric Burke (@arok) who did a detailed distillery visit recently with pictures of the charantais-type still and tasting notes of one of the flavored sugar shines they sell on his blog Boubonguy.com:
This is a tasty liqueur. Tastes exactly like a baked apple pie that has been allowed to cool. Even the mouthfeel is correct since the liquid in an apple pie gets nicely thick and syrupy.
http://www.bourbonguy.com/blog/2014/10/14/a-visit-to-limestone-branch-distillery
Stephen Beam and the line-up -
 from an article announcing the merger in the Lexingon Herald-Leader:

http://www.kentucky.com/2014/12/07/3581223/limestone-branch-partners-with.html
The focus on moonshine and sugar jack (i.e. white rum) at Limestone Branch a nod to the illicit local hill traditions and a play at the new trends in flavored whiskies.   It's classic "Craft whiskey" in the new distillery vein which is all about youth and added flavors and playful mash bills.  Here it's moonshine white dog with an interesting mash bill (here it's half moonshine sugarjack, and half white corn whiskey).

White dog in Craft is partly about the survival of small distilleries that need cash flow and need to sell unaged whiskies first when they start distilling.  Part of it is related to local traditions and the localvore market - thus Limestone Branch's big seller "Moonpie Moonshine" - where the flavors are as illicit and ironically downscale as the American South itself.  There's probably a reason that the Moonpie marshmallow cookie sandwich logo graces the Limestone Branch distillery and that it's the very first product listed on the company's web site:

http://limestonebranch.com/moonpie-moonshine

As Eric Burke reported:
As you pull into the parking lot, the first thing you see on the side of the building is a large Moon Pie sign. One of the products they produce is a Moon Pie flavored moonshine that, my wife tells me, is scarily close to the real thing in flavor.
http://www.bourbonguy.com/blog/2014/10/14/a-visit-to-limestone-branch-distillery 
The Moon Pie is junk food - but it's quintessentially Southern junk food.  The production of a sweet white unaged moonshine version of this is the epitome of one aspect of American Craft distilling that's analogous to junk food - and it drives some purists apoplectic.  But it's clearly a theme for Limestone Branch, which sells a bunch of flavored moonshines:  Apple Cinnamon Pie, Pumpkin Pie, Blackberry, Cherry, Strawberry.  Heck, there's even a barrel aged one - Precinct No. 6
http://limestonebranch.com/spirits.html

Lisa Roper Wicker, who crafted the Moonpie Moonshine flavor adaptation,
here mixes up the Pumpkin Pie Shine flavors.
From TripAdvisor where Limestone Branch is listed as the #1 attraction in Lebanon, KY:  
http://www.tripadvisor.com/Attraction_Review-g39577-d2716718-Reviews-Limestone_Branch_Distillery-Lebanon_Kentucky.html
So, how is an effusive Craft distiller like Limestone Branch going to digest the change in becoming the resurrection of Yellowstone for Luxco?  That's the question.  There have been threads on various fora about the prospects.  Squire's comment on Straight Bourbon captures the tone:
"I'm pulling for them as well, this is the kind of partnership I can support. A new whisky based on the original Yellowstone recipe won't be the same of course but it is a great idea."
 http://www.straightbourbon.com/forums/showthread.php?23182-Luxco-Limestone-Branch-partnership-and-Yellowstone-brand-revival
So, granted that Limestone Branch's recreation will be a new thing.  What did the old thing taste like?

Yellowstone 6 43% abv.  1970s dusty Italian market export.

Color: pale amber

Nose: Sandalwood oak, vanilla, salted caramel, butter, light solvent, and jelly candies.

Palate:  Candy up front - sugar dusted fruity flavored hard candy and more of those jelly candies.  Then, on the expansion, toffee, sweet cream, citrus, and lightly tanned leather.  At the turn, leather and char take over with some nice tannin spice and a ton of vanilla on the finish.  Nice vividness and intensity of flavor.  Floral and sweet.  But the finish is only medium long.  Also, not a huge body.  But it's a very pleasing set of flavors.  I'd like to try this in a higher proof expression, but I can understand why this was a popular leading Bourbon.  It's very tasty and accessible.  It's also a classic Bourbon flavor profile you don't see any more:  fruity candy.  It's something special that's gone.

****

Limestone Branch is going to have to take a hard turn from its effusive shines back to tradition to get this right.  I'll be watching with interest.  Is this a bellwether event in the evolution of Craft?  Time will tell.  

Rebel Yell - Past and Future

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Late 1960s Rebel Yell magazine ad.: 
a romantic vision of the ante-bellum South.
(thanks Herb Allen, for finding this)
Rebel Yell is a wheated mash bill Bourbon originally sold only in the South - to personify the South.  It was light and sweet and beautiful and sort of an inside secret of the South.  I want to write about the history, but I can't do better than Michael Veach's  (Posted 04-05-2004 on straightbourbon.com) - 

"Alex Farnsley worked at W.L.Weller and Sons with Julian Van Winkle in the late 1800's/early 1900's. They purchased the company about 1910 and George Weller became the President, with Van Winkle and Farnsley as Vice President and Treasurer. Farnsley also became President of the Bank of St. Helens (in what is now Shively) about the same time. Prohibition saw the retirement of Weller and the last family tie to the company."

Charlie Farnsley,
mayor of Louisville 1948-53
Congressman, KY's 3rd 1965-67
Creator of Rebel Yell
(Photo from wikipedia)
In the 1940's Charlie Farnsley became Mayor of Louisville. At the same time he started bottling a few whiskies for his own use and to give as gifts. He created the brands "Rebel Yell" and "Lost Cause". There is a label book at the U.D. Archive with a 1948 label for Rebel Yell. It is white with a cannon shooting a cannon ball. Lost Cause did not have a graphic design and was even more plain than the Rebel Yell label."

"In the 1960's to honor the cenntenial of the Civil War, Stitzel-Weller took the label to the public, but only below the Mason-Dixon line. It was a 5yo 90 proof wheated bourbon at that time."

"United Distillers decided to take the brand world wide and amde it available anywhere in the U.S. I thought this was a mistake - A better selling point in London or Paris or Sidney would have been "What can you get here that you can't get in New York City or Boston?". They also lowered the proof to 80 proof. It became part of the brand sale to Heaven Hill and Bufallo Trace in the late 1990's and was in turn sold to David Sherman."
Mike Veach



Steve Leukanech's late 70s 200ml example.
From the 1960s when it began until sometime in the 1990s Rebel Yell was a product of Stitzel-Weller distillery located in the Louisville suburb of Shively.  United Distillers closed Stitzel-Weller in 1992 and transitioned production of Rebel Yell to their new Bernheim distillery subsequently - and then sold the brand to David Sherman Corp (which subsequently became Luxco) and distillery (Berhnheim) to Heaven Hill in 1999.  I've written about Stitzel-Weller before in connection with their flagship expression Old Fitzgerald and the anchor expression Cabin Still and they have been love letters.  This is no different.  Stitzel Weller Rebel Yell is a thing of stunning beauty.  It's a lot like S-W Cabin Still, slightly lighter and sweeter than the dark tannin complexity of classic S-W Old Fitz.  It was a 6 year old age stated Bourbon for most of the 70s and early 80s - the heyday.  Full tasting notes will follow at bottom.  A number of commentators over the years have commented on the irony that a gentle and sweet Bourbon would have the fierce name "Rebel Yell" but the actual sound of the rebel yell was not the fierce, angry, deep yell you might imagine.  It was a high pitched coyote sounding cry.  There's something plaintive and haunted about it.  As evidence, I present this famous clip of Confederate veterans doing the rebel yell in 1938.  Granted they are old men - but you can see the pride they take in performing the yell.  I have little doubt they are doing it properly.  They would know.  They had been there.

1938 footage of Civil War Confederate veterans performing the Rebel Yell.

One story is that Keith Richards, legendary guitarist of the Rolling Stones, loved Rebel Yell.  According to wikipedia's article about Billy Idol's song "Rebel Yell":  

"At a televised performance of VH1 Storytellers Billy Idol said that he had attended an event where Mick Jagger, Keith Richards, andRonnie Wood of The Rolling Stones were taking swigs from a bottle of "Rebel Yell"bourbon whiskey. He was not familiar with the brand, but he liked the name and decided to write a "Rebel Yell" song."

One of the later verses goes like this:

"I'd sell my soul for you babe
For money to burn with you
I'd give you all, and have none, babe
Just, just, justa, justa to have you here by me
Because
In the midnight hour she cried- "more, more, more"
With a rebel yell she cried- "more, more, more"
In the midnight hour babe "more, more, more"
With a rebel yell "more, more, more"
Billy Idol "Rebel Yell"

It's not articulate - but it conflates the topics of delirium, lust, desire, and disregard for financial responsibility that are at the heart of rock 'n roll and of Bourbon-mania.

When Stitzel Weller's brands were being sold off by United Distillers in 1999 Rebel Yell's proof had been dropped 80 (40% abv.) and the age already reduced from 6 years old to a NAS 4 years old in the decade before.  Rebel Yell ended up with David Sherman Corporation of St. Louis (the company was renamed Luxco in 2006 in honor of former CEO of DSC, Paul Lux, who died the previous year).  Luxco contracted for it to be made by Heaven Hill.  Heaven Hill's version of the wheater wasn't the same.  How could it be?  But it's overly simplistic to simply compare the two expressions and find the new one wanting.  It's unfair to take the apex of American Bourbon making that was Stitzel-Weller in its prime and compare it with anything else - let alone something that sells for less than $20.  Luxco's Rebel Yell can often be found for in the neighborhood of $15.  Make no mistake, modern Rebel Yell isn't the masterpiece that came out of Pappy & Farnsley's distillery.  But the new stuff has a thread in common with what came before: the wheated mash bill.  Wheat adds a sweetness and a grape quality that in the new stuff comes across like marc or young cognac.

Rebel Yell - new label 80 proof (40% abv.)  NAS, but apparently 4 years old Luxco (sourced from Heaven Hill, wheat mash)

Color: gold

Nose: vanilla, sawn oak, woodshop, solvent and glue, mineral dust, cut flower sap (marigold stems).

Palate: a hot and sweet entry with flavors of dilute vanilla extract, sugar, applejack, and solvent.  Fruity and spicy on the expansion with raisin and spice.  The solvent, raisin and spice puts me in the mind of VS cognac.  There's plenty of young kiln dried oak which carries some plywood notes.  This aspect of the wood puts me in the mind of young small barrel craft bourbon.  The finish is short, but sweet with plenty of char.  Repeated sips and lots of air amp up the raisins and the vanilla.

This is a young wheater and tastes it.  My first impression was negative, but as I get further down into the bottle I'm finding it charming in its brash youth.  This drinks like Craft whiskey.  For the money you can do plenty worse.  Just don't expect this to drink like regular rye-mash inexpensive Bourbon such as Heaven Hill BiB or black (it's hotter. sharper, and fruitier).  The wheat really makes this different, and the youth makes this taste different from the more mature wheaters you know (like Weller, Larceny, or Maker's Mark).  The defining signatures that mark this difference are raisins (think marc) and a starkness to the oak that reads like small barrel Craft.  The bottle opens up over the course of weeks which takes the edge off the solvent, sharp and hot notes which detract early on.  It becomes sweet, open, and lightly fruited in a way that is not at all unpleasant.

**
(This bottle was provided by Pia of Common Ground PR for Rebel Yell / Luxco on the occasion of the release of their new bottle design)


Rebel Yell, 1970s 1/10th pint 90 proof (45% abv) 6 year old age statement Stizel-Weller labelled "Exclusively for the Deep South".

Color: Dark coppery amber

Nose:  Big black greasy vanilla pods.  Malt. Malted milk balls candy.  Sandalwood oak. Caramelized brown sugar and apple Brown Betty. Magic.

Palate: Sweet and spicy on opening.  Vanilla extract, root beer, cherry, red hots, caramelized cinnamon loaded apple upside down cake.  Then a big swing of tannin loaded oak redolent of big dark furniture in a fancy lawyer's office.  This trends into bitterness in the finish with herbal bitters, dark oak, and then a returning note of root beer candy.  At the fade out you're left with good herbal bitters - like Dr. Adam Emegirab's Orinoco Bitters.

This is all utterly characteristic Stitzel-Weller goodness straight out of the Old Fitzgerald playbook.  It's beautiful.  It's candy and spice, heat and oak richness.  It's big and dark and brown: a flavor bomb.  I can't be objective about this stuff.  It's the classic Stitzel-Weller flavor signature and it's beautiful beyond words and all the more precious for being lost and gone.

*****

(bottle is a mini originally from the incomparable collection of American whiskey minis of Rotem Ben Shitrit:  http://just-mini-bourbons.com/)

(These were tasted blind - with the assistance of Temma Ehrenfeld - with the original tasting notes dictated while blindfolded.  Suffice it to say, I was able to identify them correctly, repeatedly, blind).

Herb Allen's faux tax stamped
 88 glass marked bottle.
Where are the points of intersection between these two versions of Rebel Yell?  They are wheat mash and oak.  This is the old recipe made in a different way: younger, lower proof, with different oak (I'm guessing kiln dried as opposed to air cured).  These are profound differences.  Yet, for all that, there's a fruity sweetness that they share in common.

Is your bottle of Rebel Yell Stitzel-Weller or Heaven Hill? Stitzel-Weller closed in 1991-92 and David Sherman Corporation bought the brand in 1999.  What if you have a bottle from within that transitional period?  Bourbon brands transitioned to different distilleries in different ways.  Stitzel-Weller had a ton of whiskey aging in it's rickhouses when it closed and the S-W expressions continued to be bottled with S-W juice for a number of years afterwards.  But by the late 90s things definitely did transition. One way to tell with Rebel Yell is to look at the UPC code (and if there's no UPC code the bottle pre-dates the 1990s which shows it's S-W juice). 88508 UPCs generally indicate Stitzel-Weller. Later bottlings have 88076 or 88352 codes which generally indicate Heaven Hill. Another way to try to gauge is to look at the color. The S-W stuff is generally much darker than the Heaven Hill stuff.  (More on this in a follow-up post to come).

Every time I think about Stitzel-Weller's closing and the trading away of its brands I can't help but feel it's a parable about America.  Ultimately Stitzel-Weller went out of business because it was a niche distiller, undiversified and holding fast to an uncompromising notion of excellence at a time when Bourbon was fading in popularity.  It was truly excellent.  The new Rebel Yell is something of a parable for American whiskey's rebirth - with whiskey bought bulk from a distiller that isn't the brand's producer.  But the whiskey itself still tells an American story, high and thin like the rebel's yell itself.

Teeling Single Grain Irish Whiskey Comes To The USA

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The rising trend of drinkable grain whisky now sees a new Irish entry, joining Cooley's Greenore expressions (6, 8, 15, and 18 year old).  It's Teeling Single Grain Irish whiskey, just under 6 years old, but boasting solid complexity and drinkability for such a young grain whiskey.  The explanation involves a flavored barrel maturation story - which is quite a common trend these days, but the Devil is in the details.  The payoff here is that this is worth drinking.  (Grain whiskey, a traditional part of blended Scotch and Irish whiskies, is distilled from un-malted grains, typically corn, wheat, barley.  Distillation typically happens on column stills, often in an industrial setting, with distillation taken to very high proofs - usually in the mid 90% abv.  The resulting spirit is very light and sweet.  Grain whiskey suffered a stigma until recently when luxury expressions such as Compass Box Hedonism, Nikka Coffey Grain, Greenore, and recently Haig Club appeared).

There's deep kinship between Teeling Single Grain and Cooley's Greenore single grain whiskey.  It starts with the mash bill:  95% corn and the rest malted barley.  There's also the distillery: Cooley.  Cooley is the distillery that John Teeling converted to whiskey from potato schnapps from 1985 to 1987 by adding column stills.  Teeling's Cooley was the first Irish whiskey distillery in Irish hands in generations and marked the resurgence of Irish whiskey's innovation and local pride.  Fascinating expressions include double distilled (as opposed to the usual triple distilled) and richly peated Irish expressions.  Cooley was breaking the mold and pushing the envelope.  Beam International ended up buying Cooley in 2012 for $95 million.  (Beam has since been purchased by Suntory International.)

But the Teelings didn't take the money and get out of the game.  John Teeling's sons Jack and Stephen have started a new distillery project in Dublin (the first in a century).  They have just distilled their first run.  But while the distillery part gets up to speed and the whiskey ages, they are selling stocks secured under contract from Beam's Cooley as part of the Cooley sale.  Teeling sells a small batch blended Irish whiskey, a single malt, and a 21 year old single malt, as well as this new single grain - which will launch in the USA this week for msrp $49.95 a bottle.  So this is the same distillate as Greenore - but the similarities end there.  The barrel maturation story is different from inception, with Greenore maturing in ex-Bourbon barrels and Teeling Single Grain maturing entirely in ex-California Cabernet wine barrels for just a bit under 6 years.

In Oliver Klimek's landmark Malt Maniacs epistle of 2012 called "Complexity in Whisky - Lost and Found" he describes how production method changes in the past quarter century have robbed modern whiskies of complexity compared to whiskies from decades in the 70s and prior.  Whisky makers have compensated with wood management, strong flavors, vattings, and using wine and other spirit barrels:

"And of course there also are the ever-popular cask finishes. If done right, they really can enhance a whisky, like adding a few bells and whistles to a chamber concerto. But when things go wrong they are like the roaring saxophone playing in the string quartet."
http://www.maltmaniacs.net/E-pistles/Malt-Maniacs-2012-04-Complexity-In-Whisky.pdf

Klimek's hypothesis explains the wide spread of flavored barrel finishes and maturation.  Examples include Bill Lumsden's Glenmorangie and Ardbeg expressions, Jim McEwan's effusively creative Bruichladdichs, Lincoln Henderson's Angel's Envy, Rachel Barrie's Bowmores etc...  Teeling Single Grain isn't a wine finished whiskey.  It's matured in ex-wine barrels all the way.  It's a prime example of introducing other flavors into a simple spirit through the use of flavored barrels.  Teeling's Blended Irish Whiskey was finished in ex-rum casks.  The interesting wrinkle here is that this is a single grain whiskey getting the flavored barrel maturation treatment.  That's a fairly new thing - as single grain bottlings are still a pretty fresh segment.   But creative maturation schemes like this can be hit or miss.  Particularly with wine barrels.  The proof is in the glass.  So I took a wee sample and here are my notes...

Stephen Teeling presents

WhiskyCast's Mark Gillespie noses Teeling Single Grain

Teeling Single Grain Irish Whiskey - 46% abv

Color dark gold with coppery glints.

Nose: vanilla custard, burnt sugar, grapefruit citrus and a hint of dark chocolate with candied orange peel (my friend Temma Ehrenfeld's note).   Linseed oil.

Palate:   Sweet opening with vanilla frosting and honey.  The sting of medicinal grain.  Then complexity on the expansion with some nutty rancio, dark grape, red fruits and a drying of the palate with oak tannin, musk, and a clean herbal note as you head to the finish.  There are gentle wafts of bubble gum and mint.

Surprising complexity for a 5 year old grain whiskey.  This is engaging stuff that challenges your expectations of what young grain whiskey can be.  It's light and sweet like you'd expect, but there's more richness and complexity too.  It's doesn't have the tartness you might expect from wine barrel maturation. 

****

Someone with a palate is doing some good things over at Teeling.  This is a company to watch.

(20cc Sample secretly taken from a launch event at Rye House in Manhattan, with Teeling Single Grain presented by Stephen Teeling.  Event arranged by Baddish Group.) 

Stephen Teeling presenting Teeling Single Grain Irish Whiskey at Rye House in Manhattan.

The Ancient Metaphor of Alcohol as Female Sexuality

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A female spirit as the source of the juice.
1940s Guillot Triple Sec poster
There is a deep symbolic connection between alcohol and femininity in art from ancient times until the current moment.  It stems from notions of a "cosmic feminine" that is both nurturing and erotic.  In modern advertising and art we see alcohol represented in two distinct ways: 1) as mother's milk emerging from glasses shaped like breasts, and 2) as a metaphor for sexual ecstasy.  Women appear as spirits in cocktail glasses.  Cocktail glasses show up as vaginas.  Beware.  Once seen it cannot be unseen.

Is all of this objectification of women?  You bet.  The very definition of sexual objectification is reducing human beings to sexual parts.  The fact that these tropes are ancient helps explain them but doesn't make it right.  The use of women's bodies - and body parts - to represent aspects of alcohol, nourishing, nurturing, inebriating, or ecstatic - is still ugly.

The beauty here for me is the unity of nurturing, sex, and alcohol.  It goes to the root of human agricultural civilization.  Humanity made a fundamental change in lifestyle in the fertile crescent of the Levant somewhere around the end of the last ice age.  A devil's bargain was made whereby people exchanged the freewheeling but precarious existence of nomadic hunting and gathering for a socially regimented dutiful life of agriculture.  Why would people do this?  With the hindsight of history we can see the advantages of plentiful food fueling social stratification with advances in science, religion, technology, statehood and authority with professional metal workers arming professional armies.  But in the moment of inception, early domesticated plants were indistinguishable from their wild ancestors.  Yields were poor.  Methods were rudimentary.  Enabling co-technologies like rodent resistant grain storage, the plow, baked leavened bread, etc... didn't yet exist.  Given up were freedom, dietary variety, and protein.  What was the compelling thing that led people to trade away the wandering herds for the promise of grain?  Jeffrey Kahn in NY Times'"Grey Matter" in March of 2013 explains:

"Current theory has it that grain was first domesticated for food. But since the 1950s, many scholars have found circumstantial evidence that supports the idea that some early humans grew and stored grain for beer, even before they cultivated it for bread." 

http://www.nytimes.com/2013/03/17/opinion/sunday/how-beer-gave-us-civilization.html

This idea has been around for a while:

"There is ample evidence of small-scale fruit wine production during the Neolithic and possibly the Paleolithic Era (Stanislawski 1975: 429). Alcohol occurs naturally when fruits freeze and thaw repeatedly or when fruit accumulates under the right conditions, and many species of birds and primates alter their feeding behavior in order to access seasonal quantities of alcoholic fruits (Poo 1999: 124). Foraging societies often have knowledge of alcohol preparation, but are unable to produce alcohol on demand throughout the year. Indeed, many foraging and horticultural tribes around the world today produce alcohol periodically, but on a far diminished scale compared to agricultural societies."

Hence when some 11,500 years ago, humans living in the Fertile Crescent began to domesticate wheat and barely, as their ability to grow and store sizable crops increased so too did their capacity to make alcohol on a year-long basis."
http://www.eaines.com/archaeology/the-archaeology-of-ancient-alcohol/

Alcohol is compelling stuff.  It isn't just one of the things you can make with the staff of life.  It's a gateway to something extraordinary.  William James in The Variety of Religious Experience says

"The sway of alcohol over mankind is unquestionably due to its power to stimulate the mystical faculties of human nature, usually crushed to earth by the cold facts and dry criticisms of the sober hour. Sobriety diminishes, discriminates and says no; drunkenness expands, unites, and says yes. It is in fact the great exciter of the Yes function in man. It brings its votary from the chill periphery of things to the radiant core. It makes him for the moment one with truth. Not through mere perversity do men run after it."
http://csp.org/experience/james-varieties/james-varieties16.html

William James, writing at the nexus between the dawn of modern rationalism and the end of romantic spirituality captures the transcendental nature of alcohol vividly.  Kahn, in the previously cited NY Times' March 2013 "Grey Matter", connects it to its essential role in the dawn of agricultural civilization:

"Five core social instincts, I have argued, gave structure and strength to our primeval herds. They kept us safely codependent with our fellow clan members, assigned us a rank in the pecking order, made sure we all did our chores, discouraged us from offending others, and removed us from this social coil when we became a drag on shared resources. Thus could our ancient forebears cooperate, prosper, multiply — and pass along their DNA to later generations.

But then, these same lifesaving social instincts didn’t readily lend themselves to exploration, artistic expression, romance, inventiveness and experimentation — the other human drives that make for a vibrant civilization. To free up those, we needed something that would suppress the rigid social codes that kept our clans safe and alive. We needed something that, on occasion, would let us break free from our biological herd imperative — or at least let us suppress our angst when we did.

We needed beer."

http://www.nytimes.com/2013/03/17/opinion/sunday/how-beer-gave-us-civilization.html


So, alcohol is two things right off the bat: the original impetus for civilization, and the escape valve for the social strictures that civilization entails.  As "mother" of civilization, alcohol conflates with the grain and grape that are the staff of life and there are a series of symbols of alcohol as mother's breast and mother's milk.  As escape valve, alcohol is symbolic of the ecstatic escape of orgasm.  But, as William James described, it's more than simply ecstatic escape; it's the gateway to the numinous and the miraculous.  I'm tempted to treat these two very different symbols independently - but I believe they interrelate as both are about conflate women's bodies with alcohol in various ways.

This isn't a new idea, by the way.  The idea for this came directly from Adrienne Mayor's academic article "Libation Titillation: Wine Goblets and Women's Breasts" in Studies in Popular Culture XVI:2 April 1994.  http://pcasacas.org.seanic11.net/SiPC/16.2/Mayor.pdf
I came across this fascinating paper in a very modern and personal way.  I'm a fan of Adrienne Mayor's books
The First Fossil Hunters: Dinosaurs, Mammoths, and Myth in Greek and Roman Timeshttp://www.amazon.com/First-Fossil-Hunters-Dinosaurs-Mammoths/dp/0691150133
and
The Poison King: The Life and Legend of Mithradates, Rome's Deadliest Enemy
http://www.amazon.com/Poison-King-Legend-Mithradates-Deadliest/dp/0691150265/
and I'm currently reading her fascinating new book
The Amazons: Lives and Legends of Warrior Women across the Ancient World

Finding fresh insight in ancient sources is a specialty of Adrienne Mayor's.  I followed her alter ego "Mithradates Eupator" on Facebook and interacting with her there, I found myself in conversation with her a number of times and mentioned my post about the way women were depicted in American whiskey advertising:
http://www.cooperedtot.com/2014/05/women-in-american-whiskey-advertising.html
She forwarded me a link to "Libation Titillation: Wine Goblets and Women's Breasts" which opened me to the wider topic of the connection between women's sexuality and alcohol through a focused examination of the connection between the shape of glassware and women's breasts.

Wineglass As A Woman's Breast

Image from a blog post at:
http://flairliquidchef.blogspot.com/2014/05/breast-shape-became-shape-of-champagne.html
The idea that wine or beer is a nourishing thing flowing from female breasts has a long lineage.  The usual driving metaphor is in the form of breast shaped glassware.  Champagne coupe glasses look like women's breasts.  There is a legend that they were created as a representation of Marie Antoinette's breasts.  The story is so widely disseminated that Snopes takes the time to debunk it:

"The Champagne coupe is often claimed to have been modeled on the shape of the breast of a French aristocrat, often cited as Marie Antoinette or Madame de Pompadour."
"FALSE"
"None of the "famed beauty's breast" tales hold up. Champagne was invented in the 17th century when a Benedictine monk discovered a way to trap bubbles of carbon dioxide in wine. As for the glass, it was designed and made in England especially for champagne around 1663, a chronology that rules out du Barry, du Pompadour, Josephine, and Marie Antoinette, all of whom were born long after the coupe came into existence. As for de Poitiers, she died a century before either the glass or the beverage was invented. And if she existed at all, Helen of Troy antedated both champagne and the champagne glass by about two millennia.

http://www.snopes.com/business/origins/champagne.asp

Indeed, the story that the champagne coupe is modeled on Marie Antoinette's breasts is common, and durable, with specific evidence in a number of dimensions.

But the story isn't that simple.  Adrienne Mayor notes that Pliny the Elder describes a drinking vessel modeled from Helen of Troy's breast:

"According to Pliny the Elder, writing during the reign of Nero in the first century A.D., tourists visiting the island of Rhodes could admire an exquisite electrumcalix (chalice or wine-cup) in the local temple of Athena. This celebrated silver and gold cup was said to have been a gift from Helen herself. The vessel's real claim to fame, however, was not its precious metal or its antiquity, but the popular belief that the goblet had been fashioned to perfectly represent Helen's fabled breast (Pliny 23.81)"
"Libation Titillation: Wine Goblets and Women's Breasts" - Studies in Popular Culture XVI:2 April 1994 http://pcasacas.org.seanic11.net/SiPC/16.2/Mayor.pdf

The ancient Greeks, indeed had drinking vessels modeled on women's breasts: the "Mastos" cups.

Claire Carusillo, in her Dec 10, 2014 post on Eater wrote:

"The connection between the breast and spirits was evident in classical Greek antiquity. For one, there's the mastos, an ancient Greek wine vessel shaped conically like a woman's breast, nipple and all, which popped up as early as the fifth century BCE. With its double handles and black-figure drawings depicting myths, it was usually incorporated into rites involving deities whose roles had to do with fertility or breastfeeding, including the worship of the thirsty god-bro Hercules himself."

"But vessel worship wasn't always tied to fertility; sometimes it came from a place of straight-up lust. Helen of Troy has an outsized role in the history of libations: Homer credits her as the first person to suggest serving wine before a meal, and she soothed an entire troop of Trojan War-addled veterans with a signature opium cocktail in the fourth book of the Odyssey. But the woman didn't just pass out goblets; she was purportedly also the model for one. According to Pliny the Elder's Natural History, written in the first century CE, Helen lent the dimensions of her breast to a goblet on display for pilgrims at the Temple of Athena at Lindus on Rhodes."

"..Still, it's easy in our culture to keep imagining women as containers, as objects, their bodies as fountains from which men can draw strength, power, and physical fulfillment. "
http://www.eater.com/2014/12/10/7339903/breast-champagne-coupe-marie-antoinette

Marie Antoinette's Sèvres “Etruscan” style breast cup c, 1788
at the Musée national de Céramique-Sèvres
As for the Marie Antoinette connection, it's not a total fantasy either.  Louis XVI gave her  The Laiterie at Rambouillet (a dairy farm estate) in 1787 and they chose an Etruscan themed china service which included four mastos-type cups (right).  There isn't any specific reason to think that they were modeled on Marie Antoinette's breasts per-se - but the fact remains that Marie Antoinette actually owned cups explicitly modeled on a woman's breast - with pearly pink nipples and all.

If Marie Antoinette had modeled a glass on her breast it would have been an explicit classical reference to Helen of Troy.  Such a classical connection continues to this day.  As recently as October of 2014 we were treated to a celebrated beauty making a champagne glass modeled on her breast's shape:
As the august New York Post reported on October 9th, 2014:

"These cups runneth over!

On Wednesday night, iconic model Kate Moss celebrated her 25 years in the fashion industry with an intimate party at posh London restaurant 34, with a guest list that included Rita Ora and Sadie Frost. But in lieu of ordinary Champagne flutes, revelers sipped bubbly from glasses molded from Moss’ left breast.

The project began in August, when Moss’ breast was first fitted for the coupe. British artist Jane McAdam Freud designed the glasses, which were inspired by Marie Antoinette — legend has it that the first Champagne coupe in the 18th century was modeled from the royal’s left bosom."
http://nypost.com/2014/10/09/sip-champagne-in-a-glass-molded-from-kate-moss-breast/


Baby Lake, stripper at NYC's Latin Quarter 1951 costume

The mastos cup concept is an idea that just doesn't die.  Check out this publicity still of New York City stripper Baby Lake, who danced at the famed club "The Latin Quarter" in this 1951 publicity still.  Her breasts are covered by grotesque masks that are sipping from mastos cups mounted on her hips.  I'm tempted to speculate on the symbolism of not having the mastos cups on her actual breasts (which would be the rational thing), but I don't have a clue..

Morlant de la Marne Champagne poster - 1940s
Bailey's Irish Cream Ad - 1990s -
"The Milk Of Ireland"

The connection between breast and alcohol is broader and deeper than just the cup.  As Adrienne Mayor noted, there are numerous visual metaphors connecting alcohol with breasts in sources ranging from antiquity to the modern day.  A quick look at advertising confirms this.  This Morland champagne poster circa 1930 (right) makes the metaphor explicit.  The champagne is literally the milk from the breasts of a female spirit of the vine.  The more recent Bailey's Irish Cream magazine ad (1990s, below) is more subtle (and given the actual cream content, perhaps more literal) but still squarely in the theme as the tag line makes clear:  "The Milk of Ireland".

The terminal state for the mastos drinking vessel as breast metaphor might be found in this Halloween costume (right)  which plays on the "wearable beer consumption" theme by converting the (female) wearer's breasts into beer spigots.  The point is clear.  As in the Morlant Champagne poster, alcohol comes from an objectified human or metaphoric breast.

Another rich vein of the conflation between breast and alcohol is the trope of the beer wench.  Iconic of Munich's Octoberfest and brands such as St. Pauli Girl, the beer wench carries overflowing steins at bust level while wearing a bodice bulging gown.  The bodice and decolletage is underscored, physically, by a bloom of beer steins in each hand.  The connection is inescapable.

The St. Pauli Girl's bust line
is directly in line with beer steins.
Octoberfest waitress in action.

.
And, just in case the point could be missed, this ad for Schneider (right), makes it explicit.  It's a famed example of subliminal advertising, which plays with the age old conflation of breast, glass, and beer.  Do I need to spell it out for you?


Alcohol as Gateway to Ecstasy

The other face of alcohol, beyond the mothering staff of life, is the metaphor of female sexuality as the euphoric release of inebriation.  The roots of this conflation go back at least as far as the trope of alcohol as life giving milk.  In fact, they go back demonstrably much farther.  The dawn of literate civilization occurred in Sumeria over 5000 years ago.  And, apparently, the conflation of the ecstasy of inebriation with that of sexual release was already established:

"We know from sources such as the Code of Hammurapi that Sumerian beer was, in fact, consumed in taverns which were often run by women. These taverns were places of amusement, of prostitution, and of crime.[57] To consume alcoholic drinks such as beer fits the picture of such an environment. It also meets modern expectations of what the intoxicating effect of alcohol might be good for, since ancient beer was consumed in great amounts on the occasion of feasts. Some depictions of erotic scenes also suggest that there was a habit of drinking beer during sexual intercourse."
http://cdli.ucla.edu/pubs/cdlj/2012/cdlj2012_002.html
(emphasis my own)
 Impression of a Sumerian cylinder seal from the Early Dynastic IIIa period (ca. 2600 BC; see Woolley 1934, pl. 200, no. 102 [BM 121545]). People drinking beer are depicted in the upper row with straws in a beer jar. http://cdli.ucla.edu/pubs/cdlj/2012/cdlj2012_002.html

The connection of orgasmic sex and alcohol is, thus, explicit from the dawn of written civilization.  As an example of the described erotic depiction of drinking beer during the act of intercourse, here is an ancient Babylonian plaque:

Ancient Babylonian plaque from The Israel Museum depicting sex while drinking beer with a straw in a beer jar in the Sumerian fashion.
We see examples of this conflation of sex and alcohol in virtually every subsequent era and artistic tradition.  For example, here is an ancient Greek lesbian scene from the 6th century BC in which one of the lovers holds a wine drinking vessel:

Lesbian erotic scene on a kylix cup.
Note that the standing figure is holding a kylix drinking vessel.
The ancient Greeks regularly depicted erotic scenes - particularly on drinking vessels.  The name for the flat Greek drinking cup was "kylix".  A google search of the two words "kylix" and "erotic" yields this cornucopia of visual support for this hypothesis.  Here is a link to that search.  Be careful here - there is a lot of explicit content: "Kylix" plus "Erotic"

Wall Fresco from Pompeii - conflating erotic activity with consumption of wine.
Here is first century AD erotic scene from a wall fresco at Pompeii in which lovers are shown at a banquet kissing and embracing while a woman drinks wine.

Woman as the Spirit in the Glass


In each one of the examples above, sex is conflated with drinking alcohol through a depiction of a drinking vessel.  This conflation became more explicit in the last century with depictions of females inside alcohol drinking vessels.  In her essay, Adrienne Mayor references two:  artist Leo Putz 1902 painting in the Hartford Atheneum, "Woman in a Glass", and the cartoon of the stocking wearing nude at the top of the jokes section in Playboy magazine:

Woman in a Glass by Leo Putz 1902: 

"...the minature busty brunette in black stockings who often cavorts around and inside a champagne glass on the "Playboy Party Jokes" page.  This synecdochical feish, in which woman-as-breast-shaped goblet, had long served as an expression of the breast / drinking vessel dynamic in both high and low culture."
"Libation Titillation: Wine Goblets and Women's Breasts" - Studies in Popular Culture XVI:2 April 1994 http://pcasacas.org.seanic11.net/SiPC/16.2/Mayor.pdf

Domaine Ste. Michelle Champage c 1930
Vlan du Berni Belgian Apertif poster c 1920
The woman in the glass theme has a long standing and robust place in popular culture - appearing in advertisements for alcoholic beverages from the early 20th century all the way to the current day, and appearing as a visual trope of licentious excess on both film and stage, as well as in burlesque.
Alberto Vargas pinup art - 1940s

Alberto Vargas, a leading pinup artist of the period, put a lingerie clad redhead in a martini glass in an image that quickly became iconic.

Shirley Maclaine and Robert Mitchum
in What a Way to Go! (1964)
New Year's party dancers - 1960s
The champagne coupe became a platform for burlesque dance in the Mad Men era and appeared in numerous popular culture images both high and low.  The popular 1964 Arthur P. Jacobs black comedy "What a Way to Go!", which starred top performers of the period (Shirley MacLaine, Paul Newman, Robert Mitchum, Dean Martin, Gene Kelly, Bob Cummings and Dick Van Dyke) featured a bedroom scene in which MacLaine and Mitchum get it on in a giant coupe that looks suspiciously like the one taken at a lavish private New Year's party at the same time.
"Rita"-1971 PR still. NY
Top American stripper Dita Von Teese's signature

burlesque act - in a coupe glass.








The champagne coupe or martini glass burlesque act features in the waning fortunes of the form in the 70s, as well as its resurgence in the 1990s through the current day.  I came across the 1971 cut sheet for a performer named "Rita" in a glass.  Other details are lacking.  Not so for Dita Von Teese - probably America's top stripper for a quarter century and often credited with bringing burlesque back as an art form.  Her signature act features her cavorting wet in a large coupe glass.  Her act is big and mainstream enough that liquor brand Cointreau created a cocktail and an ad campaign around her act, complete with a tour in 2009.  And Von Teese isn't the only one.  Rachel Saint James has been performing a similar act in Australia for over a decade.

Von Teese's Cointreau ad - 2009
Rachel St James
The theme of the woman in the glass is a conflation of a sexualized female image with an icon of alcohol.  This conflation has been used in other contexts than just the glass too.  For example, check out the 2012 Budweiser ad, at right.  The woman is one with the bottle in a direct visual conflation of her sexuality with the alcoholic product: objectification in purest sense.

A fall 2013 campaign for Veuve Clicquot Ponsardin champagne combines all the aspects of this conflation of sexualized woman with alcohol: the woman in the glass as well as the woman conflated with the bottle (this time the bottle also has connotations of the male sexual organ which we will see more of shortly).  The ad campaign was a co-branding with a luxury brand of shoes and handbags: Charlottle Olympia, so the conflation was an attempted 3 way: booze, shoes, and female sexuality.  This shows that these tropes and type of sexual objectification are completely mainstream even in the current day.


End of the Line?  Conflating Alcohol with the Vagina

Given the trend in modern culture towards greater directness, explicitness, and the desire to shock, it is, perhaps, unsurprising that a visual trope has emerged that has taken the conflation of female sexuality and alcohol one step further.  In these images, both in contemporary print advertising, fine art photography, and in various other forms of erotica, alcohol is conflated directly with the vagina itself.  It appeared to start with an ad poster for French wine in the 60s, where the letter "V" in the word "Vin" was made to simultaneously represent the female organ.  It's a little unclear to me which artist first put a glass of wine itself in that location - so I'm just going to show you a bunch of the more prominent examples and maybe someone can enlighten me further in the comments.

1960s Promotional Poster
Chema Madoz fine art photograph - 2006












Julynacom print ad - 2012
Fundraising the the fight against cervical cancer
Dominic Rouse - fine art photograph 2008



Biss V. by Alexandra Privitera




This final example a 2008 cartoon posted to Toonpool - but apparently seen nowhere else ( http://www.toonpool.com/cartoons/Vine_14968) has the unusual attribute of taking the wine metaphor all the way with the bottle as male member, grapes as testes, and the wine filling up the woman's vagina.  It's an oddly satisfying visual literal metaphor after all that innuendo.
"Vine" by Karry, June 19th 2008
Why is Lady Liberty depicted as a female?  Or Brittania?  Or blind Justice with her scales?  In the allegorical world of classical and medieval thinking aspects of the world are represented by figures which represent what philosophers and artists (particularly male philosophers and artists) feel are their essence.  The ancient Greeks thought that wine had a male god, Dionysus; the Romans had Bacchus, but the overwhelming consensus across the broader culture is that alcohol is female, both nurturing and titillating.  This is partly reflected in deities, such as Egypt's goddess of beer, Tenenet, Sumeria's goddes of beer, Nin-Kasi.  But even in cultures where the alcohol deity was male, you'll find sex linked with wine and women's bodies objectified into aspects of alcohol consumption.  Emerging from the fruit and grain that are the staff of life, as original impetus for the agricultural revolution that birthed our civilization itself, to the narcotic that provides escape from the cage of social and cultural constructions it engendered, alcohol is repeatedly conflated with the female body in both nourishing and sexual aspects time and again across vast reaches of time and space.  This symbol and this objectification is clearly still alive after all this time, and ongoing - for better or for worse.  In so far as women still struggle for rights and are objectified sexually in our society, these tropes are problematic in that they contribute to an ongoing pattern of reducing women, sexually, to impersonal idealized images.  

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Steve Zeller, the Smoky Beast and I present a historically interesting experience. Come and taste classic 1970s dusty Old Forester BiB from DSP-KY-414 and National Distillers Old Taylor against premium expressions of the current stuff: Old Forester Birthday Bourbon and the powerhouse EH Taylor Barrel Proof at Xavier Wine Co. down in the Meat Packing district. Tuesday March 24th.

Tickets (only 10 left) are available here: http://thepastpresentofbourbon.splashthat.com/

Old Forester and Old Taylor: New Versus Old. A Historically Inflected Tasting.

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Photo courtesy of Xavier Wine Co.
What makes a Bourbon great?  Corn's sweetness melded to the smoky richness of charred oak with the glorious maillard sugars of cooked oak's red line and some herbal bite of rye grain, and oak tannin.  It's the combination of mash, distillation, oak, and time.  All Bourbons, by law, have these things (although the flavoring grain can vary).  But some are extraordinary and some are less compelling.  Why?  Fascinatingly we see some brands achieve greatness and then slip over time.  Others up their game.  Part of the story is that American whiskey brands exist independently from particular distilleries.  Some brands get sold to new owners who shift production to new distilleries and new mash bills and have little in common, as time passes, with what they once were.  In fact, that's pretty much the norm for most whiskey brands, no matter what the marketing says.  But it seldom jumps out at you like when you taste new and old expressions head to head.

Josh Feldman and Steve Zeller 
Photo by Dana Weisberg Zeller
A couple of weeks ago I had the great pleasure of doing a public tasting that did just that with Steve Zeller of The Smoky Beast at a new liquor store called the Xavier Wine Company, a fine emerging establishment down in Manhattan's slick Meat Packing District.  Jim Parisi of Xavier Wine welcomed us with open arms to a wonderful event space in the basement, around a single enormous table built from a gigantic slab of a single tree.  Steve and I had structured the tasting to compare old and new expressions of two Bourbon brands that are deeply connected with the history of Bourbon itself:  Old Forester and Old Taylor.  Steve and I have great chemistry.  We love to drink together and geek out together.  Steve has tasted more widely of American whiskey than I have and is a great presenter.  Personally, I like to tell a long detailed history - but in a structured tasting you need to rein it in and let people drink.  Ha ha!  I'm completely joking! I talked everyone's ears off and here's the gist of what I said and what it all tasted like:

FYI - Steve Zeller has already blogged about this tasting on his excellent blog:  The Smoky Beast:
http://smokybeast.blogspot.com/2015/03/bourbon-past-vs-present-tasting-at.html




Old Forester was the original Bourbon brand sold exclusively in sealed bottles. The branding story emphasizes continuity of family ownership of Brown Forman corporation and fidelity to the original expression.

George Garvin Brown (1846-1917) joined his half brother John Thompson Street Brown Jr. (J.T.S. Brown) who had started a wholesale whiskey business on Whiskey Row, Main Street, Louisville in 1870.  They bought in bulk from J.M. Atherton Distillery and Mellwood Distillery and BF Mattingly Distillery. Blended and sold under brand names like “Sidros Bourbon”, “Atherton…” “Mellwood Bourbon” sold by the barrel. Other brands included “Larue’s Best” “Widow McBee”, “Diamond Bluff”, “Beech Fork”, “Fox Mountain”, Old Forman” “Golden Age”, “Major Paul” etc… But barrels were often adulterated and/or diluted. To counter this G. G. Brown decided to bottle the whiskey with the brand “Old Forrester”. Named for “Dr. William Forrester” a leading Louisville KY physician. (Michael Veach’s story - debunking the popular rumor of it being named for Cavalry General Nathan Bedford Forrest). The label was meant to look like a doctor’s prescription. So, right off the bat, Old Forester was what would today be called an "NDP" brand (whiskey bottled by a company that buys it bulk from other distilleries, which doesn't distill any whiskey of its own). We don't think of the brand that way because the situation soon changed.

In 1902 Brown Forman bought the Mattingly Distillery that had been their major supplier. 1907 they added St. Mary’s Distillery. In the 1920s, during Prohibition, Brown Forman bought the Early Times brand from S. L. Guthrie. Whiskey at the many rickhouses was moved to White Mill’s Distilling #414, located at Jefferson County 5th District, Louisville, as a concentration warehouse to bottled for medicinal purposes. The distillery was rebuilt in anticipation of Repeal - and was renamed "Brown-Forman Distillery" DSP #414. It produced the Old Forester brand from the end of WWII until 1980.
Distilled and bottled at DSP-KY-414
After that, production of Old Forester was moved to Early Times Distillery DSP #354 (originally called the Old Kentucky Distillery, it had been purchased by BF in 1953 and renamed Early Times). Shively, KY (suburb of Louisville)

By the way, in 1956 Brown Forman - purchased the Jack Daniels Distillery too. They have had some success with that brand as well.  

The family continuity angle is completely true. George Garvin Brown IV, great great grandson of George Garvin Brown, is chairman. In May 2015 his brother Campbell Brown (age 47) will take control.
So, from a modern dusty hunting angle, the big divide is around 1980 when production shifted from Brown Forman #414 to Early Times #354.

We tasted two expressions head to head: 2014 Old Forester Birthday Bourbon and Old Forester Bottled in Bond Fall 1973-Fall 1979:

Old Forester BiB Fall 1973-Fall 1979 (6 years old) 50% abv. DSP-KY-414

Color: Medium-dark amber

Nose: Dark malty sweet, pecan nutty, and complex sandalwood incense with dense oak filigree. Rich.

Palate: Big sweet opening, with dark brown malty rich flavors and a rich mouth feel. Maple and fig on the expansion, melded with big and complex oak, redolent of old furniture, leather, and char. The finish is long and lingering, back to nuts and figs and sandalwood incense with a fragrant herbal bitter aspect. Superb, memorable Bourbon, redolent of the dark, rich, sweet brown qualities that typify the best Bourbons of America's mid-20th century golden age.

*****

Old Forester Birthday Bourbon 2014 (distilled 2002 - 12 years old) 48.5% abv (97 Proof), DSP-KY-354

Color: Light amber.

Nose: Sweet caramel, pecans, malt, solvent, oak, char, and loam.

Palate: Sweet opening with toffee, and honey. The mouth feel is thin and hot. There is citrus, solvent and some yeast on expansion. Oak and bitters on the turn. A fairly short finish for a big Bourbon.
****

There's little comparison here. Despite being half the age in wood of the new stuff, the 1970s Old Forester BiB totally skins the new stuff. It's richer, thicker, more complex, and more satisfying. Why? Clearly there was something special going on at the Brown Forman Distillery #414 in the mid-century decades. That said, there is a nutty flavor in common. You have to linger over them, but the kinship is clearly detectable, even though they were made at different distilleries.

The second pairing was between Old Taylor produced by National Distillers and Colonel EH Taylor produced at Buffalo Trace. 


Old Taylor fits the theme of "Bourbon origins" because Edmund Haynes Taylor himself was one of the major 19th century early leaders of industrialized Bourbon production in Kentucky and is often credited with getting the Bottled In Bond act passed, which completed what the Brown brothers started in moving the market permanently away from selling Bourbon in barrels to selling it in sealed bottles with recognizable brand names.
E. H. Taylor (Edmund Haynes Taylor 1832-1922) was the grand nephew of Zachary Taylor. He was named for his father's wealthier and more successful brother, a banker, and he started working at his uncle's bank in Frankfort, KY, at age 19. In 1857 the bank closed and Taylor got into various schemes with an incorporated "E.H. Taylor and Company" started in 1858 including dealing cotton during the Civil War. After the war, Taylor provided financial backing for the Gaines, Berry, and Co. who built the Old Hermitage distillery and resurrected the Old Crow brand (after Dr. James C. Crow, the Scottish immigrant distiller who is popularly credited with the sour mash process no near universally used for making Bourbon, had died taking his recipe with him to the grave). Old Hermitage distillery was a success and post-war demand for Kentucky whiskey was high so Taylor assembled investors and started the O.F.C. Distillery in 1869.

Taylor wanted O.F.C to be a showpiece and he invested heavily in it. He also purchased the Carlisle Distillery, and then the Old Oscar Pepper distillery. Over production and then the run on the banks known as the Panic of 1875 forced Taylor into bankruptcy. Two of Taylor's major customers, August Labrot and the firm of Gregory and Stagg took over Taylor's distilleries.

EH Taylor's son, Jacob Swigert Taylor had purchased a distillery on Glenn's Creek in Woodford County in 1879 called James C. Johnson Distillery. He renamed it J. Swigert Taylor Distillery and sold it to his father in 1882. They renamed it E.H. Taylor, Jr. & Sons Distillery RD#53 - a name it bore until 1900 when it was henceforth known as Old Taylor Distillery. Taylor, as he had done with O.F.C. desired to make it a showpiece and invested heavily. Taylor built the distillery building known as "The Castle" by 1887 and created a new brand called "Old Taylor". It was a success.

EH Taylor was interested in politics and eventually held many posts including the Mayor of Frankfort, and a Representative in the Kentucky State government. Savvy in politics and an experienced hand in the whiskey business, he was influential in the passage of both the Bottled in Bond Act of 1897 and the related but much further reaching Pure Food Act 1906.

National Distillers Corporation (the rump of the Whiskey Trust, which had operated as "American Medicinal Spirits Corporation" during Prohibition) purchased the distillery in 1936 and production continued until 1982. In 1985 American Brands (Beam) purchased the distillery which was allowed to become a ruins, while the warehouses continued to be used. The Castle is currently being resurrected by independent investors Will Arvin and Wes Murray who bought the site and are investing $6 million into renovating it. Marianne Barnes, 28, formerly of Brown-Foreman, was just named first master distiller. .

Beam produced Old Taylor until 2009 when it was purchased by Sazerac Corporation as part of a deal involving Effen vodka. Old Taylor is still produced in Frankfort, KY, but now at Buffalo Trace.

That's quite a story. But we were drinking whiskey and we had the opportunity to taste a 1970s example of Old Taylor produced at The Castle head to head against one of the new high end boutique expressions of Colonel EH Taylor produced at Buffalo Trace - the Barrel Proof (the 64.5% edition - which isn't known necessarily as the best of them - but is, without a doubt an assault on the high end by Buffalo Trace - a distillery that knows about making high end Bourbon.)

Old Taylor 40% abv. 1970s 4/5th quart bottle, no UPC, castle on the label.


Color: Medium amber.

Nose: Toffee, vanilla, jelly candies, turkish delight with powdered sugar.

Palate: Earthy sweet on opening. Juicy compote of citrus and apple. Sweet creamery butter. Then fruity on the expansion with notes of jelly candies and cotton candy joined to earthy loam. There is a cardboard note at the height of the expansion - a kiss of bitterness. Then the fruity returns in the medium long finish.

***

Experience has taught me that the 80 proof Old Taylor is a shadow of the Bottled In Bond version. I'll put these to a head to head in an upcoming post. But as it stands, this was the weakest pour of the night.

Colonel EH Taylor Barrel Proof 64.5% abv


Color: Medium amber

Nose: Vanilla, linseed oil, herbal notes of cut corn stalk, musky loam, and lurking notes of charred oak.

Palate: Explosive bourbon goodness. Sweet and grassy on the first hit, rapidly expanding into a big expansion full of citrus zing, blond Virginia tobacco and clean new leather. The turn to the finish is marked by herbal notes of licorice and cilantro which I recognize as rye. The finish itself is fairly long and nutty with herbal bitters and toasted seeds and oak char.

*****

This was a totally unfair head to head pairing, pitting the lowest possible proof Bourbon against among the highest. But they are both young classic Bourbons and the palates are telling. The National Distillers OT of the 70s was fruity and candied - a classic flavor profile of the time. The new EH Taylor is a young Bourbon, but superbly crafted and a delicious pour. Totally different, but both successful and delicious to drink. The point here is that Bourbon's glory days are not in the past. The future of Bourbon remains bright - perhaps brighter than ever with plenty of demand, interest, and money stoking the production end of things to reach for the high end.

Jim Parisi is interested in having future events of this type at Xavier Wine Co.  Hopefully there will be many more and I'll see you there.
The great table at Xavier Wine's tasting room.  Photo by Jim Parisi

Stepin Fetch It - Racist Themes In American Whiskey Advertising

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Last week I discussed covert homosexuality in mid century American whiskey advertising.  This week I'll be looking at racism in American whiskey advertising.  It's a much bigger topic.  Blacks haven't been depicted well - and given American history that's probably not much of a surprise.  Racism is part of the cultural complex that allowed slavery to flourish and then for subjugation to continue.  I see three broad categories of how blacks have been presented in whisky ads over the previous century and half:  
1) the time of the Minstrel Show when blacks were used to refer to the Southern culture that the minstrel shows invoked: i.e. comical & unintelligent, but benign.
2) servitude.  Blacks depicted as servants - raising the perception of class and status in those being served.
3) sexual hunter.  Black men depicted as cool smooth lady killers who used whisky as a weapon in their arsenal.  This is a recognition of black power, but it's also a sexist typecast.

 Each of these periods is divided by something.  Between minstrelsy and servitude we have Prohibition which really divided the 19th century culture from the 20th century in American whiskey.  Between servitude and the hunter we have the Civil Rights movement.  Blacks were no longer depicted as a social mirror for white consumers - but became a market that was pursued in and of itself.

The 19th Century: Minstrelsy


When American whiskey advertising depicted black people in the 19th century it tended to show them as characters in the minstrel shows that were hugely popular from the 1830s on throughout the 1870s - (and survived into the 1950s, ultimately).   Minstrels were originally entirely white performers in blackface.  The purpose of the minstrel show was to show blacks as comical idiots - a variety of clowns.  At times this was used to justify the continuation of slavery.  At other times it just allowed the cognitive dissonance whites felt because of the subjugation of racism to dissipate.  Blacks in minstrel shows seem happy, and are too dumb to care either way.  After the Civil War there were an increasingly number of black performers doing minstrel shows - but they continued the themes established by the white performers pretending to be black: wearing black face with big red painted lips.  There were a multitude of shows and stars, but there was a real structure - with three acts.  In the first was the walkaround, featuring the cakewalk and musical overture portion of music and dancing.  The dominant character here is that of Jim Crow - the slave.  He wore ratty colorful field clothes and was buffoonish and slapstick.  He had clownish exaggerated features, and spoke an exaggerated Plantation dialect with a shuffling gait.  The musical instruments varied, but were anchored by the characters of "Bones" (who played bones and tended to be overweight) and Tambo (the tambourine man).  The middle act was the variety show and led up to the "stump speech" - the portion where the freed slave - or city dweller character "Zip Coon" with dandy airs makes a fool of himself.  The final portion was a play depicting rural life in the South - often a spoof on Uncle Tom's Cabin.  

Minstrelsy was enormously popular.  It was, perhaps, America's first truly original art form (pre-dating Jazz by half a century or more).  Some of the music was very good.  Stephen Foster wrote extensively for the minstrel theater.  These songs include "Oh! Susanna", "My Old Kentucky Home", "Dixie", "Camptown Races", "Polly Wolly Doodle",  and "Jeannie with the Light Brown Hair".   But the bedrock of the minstrel show was a vicious mocking of black American culture, language, and predicament.  

1870s ad for W. B. Crowell Star Whiskey shows a character in brightly colored dress on the road with a dog, and a bottle of Star Whiskey.  It is clearly the minstrel character of "Jim Crow".  He exclaims "It Zactly Suits Dis Chile".  Photo from the Library of Congress.

A later (turn of the 20th century) minstrel treatment.  Another example of the character "Jim Crow" on a country road.  He has a chicken under one arm and a watermelon under the other and sees a bottle of Fern Glen Rye whiskey in the road.  Without a hand free to pick up the whiskey he exclaims: "I'se in a perdickermunt." This is an example of the kind of humor and situation common in minstrel show comedy.

This savings bank from the late 19th century is informed by the aesthetic of minstrel shows.  The bow tie shows that the character of "Zip Coon" is referenced.   The card of the right shows a similar bank called "Stump Speaker" which clearly references the Minstrel show element of the "stump speech".

The garish and ghastly nature of such visages must be understood in the context of these images being taken from minstrel shows.  They represent specific comic characters, akin to clowns, from shows where they were played by white men in black face with exaggerated features painted on.  This doesn't diminish the racist aspect.  But the historic and cultural context of minstrelsy explains how these images would have been understood as comic by the children of the day.

"If I could have the nigger show back again in its pristine purity,
I should have little use for opera." -- Mark Twain

Blackface performers are, "...the filthy scum of white society, who have stolen from us a complexion denied them by nature, in which to make money, and pander to the corrupt taste of their white fellow citizens." -- Frederick Douglass
  
http://black-face.com/minstrel-shows.htm


1859 Bininger & Co. Whiskey ad from the Library of Congress.
Music and dancing is the focus - in a poor rural (slave) setting.  Photo from the Library of Contress
Bininger had plenty of advertising themes that focused on the old west, agricultural plenty, etc..:  http://www.peachridgeglass.com/2012/08/bininger-advertising-art-labels/

William H. West's Big Minstrel Jubilee "The Golf Crazy Coons" minstrel show advertising sign.

http://www.authentichistory.com/diversity/african/3-coon/1-history/index.html


1934 through the 1950s: Blacks as Servants - accessories to class.

There was a long hiatus in whisky advertising (and production) during Prohibition.  After Repeal, America had changed.  The Great Depression had begun, and was in full swing.  In that context, issues of class became foremost.  Now, in most ads that shows blacks, we see them depicted as servants.

"Advertising images consistently show scenes of prosperity, material comfort, even luxury well beyond the conditions of life of most Americans. The advertising industry prefers to picture the world that consumers aspire to, not the one they actually inhabit."

There were roots of the servant trope before Prohibition as well.  This Pullman car ad shows a wealth of detail - including a long vanished beer and whisky - served by a black porter who manages to look more like a regular guy doing his job than most of the servant black characters we will see in post-Repeal advertising later on.

Joseph R. Peebles & Sons. Co 1840 Cabinet Whisky Cincinnati, OH, USA. Via Pullman_compartment_cars_and_through_trains,_Cincinnati,_Hamilton_&_Dayton_Rail_Road_advert 1894.
http://en.wikipedia.org/wiki/Pullman_porter

And, just as the servant trope had been around prior to Prohibition, the minstrel act didn't go away after Repeal either.

Lincoln Perry, the actor who created the character (a persona, really) Stepin Fetchit - had many of his main career credits in the 1930s.  IMDB summarizes:

"The "Coon" persona mitigated the low status accorded African-Americans by whites by feigning near-idiocy in order to frustrate whites by ironically fulfilling their low expectations (the "Tom," by contrast, is praised by whites for his good work and loyalty. A parallel racial caricaturization of black men by whites, the "buck," is the repository of their racial and sexual fears, and still can be seen in blaxploitation movies of the 1970s and, more recently, in the "gangsta" rapper)."

http://www.imdb.com/name/nm0275297/bio

These three roles, "Coon", "Tom", and "Buck" form the primary racist landscape for all these whisky advertising depictions.  The Minstrel era was the "Coon" era ("idiocy - fulfilling their [white's] low expectations).  The period between Repeal and the Civil Rights movement, as we shall see, was the era of "Tom" - a character of "good work and loyalty".

Although the minstrel show in theaters had mostly disappeared by the mid-20th century, the themes still played, but in a more passably realistic and updated way.  Amos 'n Andy - a popular show squarely in the minstrel tradition, thematically, was big on radio from 1928-1950s and on  television from 1951-53.  It was very much like "The Honeymooners" - a pair of buddies, one big and one little, in a variety of idiotic but heartwarming scrapes.  The difference here is that Amos and Andy reified racist stereotypes: they were lazy, not-too-intelligent but good hearted guys.  The very next year - 1954 - is when the Civil Rights movement started to get cooking and the paradigm changed.

The period between Repeal (1934) and the rise of civil rights (Brown v.s. Board of Education struck down school segregation in 1954) was the period of the Great Depression, WWII, the ascendancy of the middle class and labor unions.  People were increasingly class conscious.  This was also the era of Jim Crow laws.  Plessy v. Ferguson would hold sway from 1893 to 1954.  Voter suppression tactics of the Ku Klux Klan were SOP across vast swaths of the nation.  Blacks were in their place and their place - at least according to mainstream advertising - was stepping to it, serving white folks.

1950s Aunt Jemima pancake ad.
She's an icon of domesticity - but she's also a vision of an
ante-bellum house slave.
1934 Four Roses Repeal Thanksgiving Flaming Pudding Ad. 
 The text begins "It's your first Repeal Thanksgiving - so celebrate it right! 
 Over a lit plum pudding..." The simulated flames seem to endanger
the servile black man bringing it to the table - but he doesn't seem
to mind at all.  In fact, he's appears as happy as a clam.
He, too, is a vision of an ante-bellum house slave.

1937 Hires Root Beer ad. "Yassuh... it's Genu-wine Hires".  
The black servant entertains while he promotes - with his goofy
minstrel-y mannerisms and speech.

1938 Pabst Beer Ad.
This young bellhop is bringing the beer - but more than that - s/he is bringing 
the "servant gaze" - approving how the good choice in suds shows "These sho am
Quality Folks".  So white folks get waited on, and get a load of social approval as well.

mid 1930s Paul Jones whiskey ad.
"Seems like they're all calling for a DRY whiskey"
1940 Cream of Kentucky ad signed Normal Rockwell
More house slave action from the master of the American icon.

1950s Austin Nichols Virginia Gentleman/Fairfax County Bourbon ad.
The black porter wears Colonial livery - but he's still just holding
the tray for the red coats who will be doing the drinking.

1955 Walker's Deluxe Whisky Ad.

1960s-1970s Black Men As Sexual Hunters

With the rise of the Civil Rights movement, Malcolm X, and the Black Panthers, black people made it clear that they weren't going to be Stepin Fetchit any more.  In fact, they were going to kick !@#$ and send white people packing to the suburbs.  So, who gets objectified now?  You guessed it:  black women.  The newly empowered black male in the advertising depictions is seen just having his way with the newly fashionable black woman.



Take a a sip 'n give it back, Honey.  Cutty Sark 1971

In the end, it's amazing - shocking really - to see how neatly the three eras of blacks in whiskey advertising correspond to the three major racist pidgeon holes blacks had always been put into by whites:  "Coon", "Tom", and "Buck".  The 19th century minstrel style was the era of clownish idiotic "Coon" characters.  The 20th century from Repeal to Civil Rights was the "Stepin Fetchit""Tom" character.  And the post Civil Rights 'sexual hunter' was classic "Buck".  Really, over the entire century and a half the basic script never changed.

But that was years ago.  How far we have come, right?  Maybe?  I must say, I haven't seen many blacks in whisky advertising at all in recent years.  Have you?  Here's how a black man was depicted in a Kansas Spirit Whiskey ad last year:

Maybe we still have a ways to go yet...
(There's nothing racially wrong with the last ad - except that the whiskey isn't any good.  That's the whiskey snob subtext here.  Meanwhile, most of the racist advertised whiskies shows above (but not all) are excellent or even legendary.  Half the bottles shown above would bring 4 figures or close at auction now.  Thanks to MAO,  http://myannoyingopinions.com for pointing out that this joke wasn't obvious at all.  So what does that say?  Marketing and the whiskey itself are two totally separate things.  Remember that).

Brenne 10 - Taking It To Another Level

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Brenne, the single malt whisky brand from Cognac, is preparing to release a 10 year old limited edition expression this Fall.  This is exciting news to people who have been seduced by the ineffable combination of creamy fruity flavors and silky mouth feel of Brenne Estate (a single cask bottling that is 7, and sometimes 8 years old).  It's also intriguing news to those who have wondered what Brenne would taste like at higher proof and with more oak.  How will additional maturation affect the flavors? (I have some answers later on.  And if you aren't familiar with Brenne, I have some links at the bottom of this post.)

Brenne's stills.
Brenne is all about the terroir of Cognac.  It is distilled from a mash of Vanessa and Prestige barley strains grown on the same estate where it is distilled, plus local Charente River water, and the same yeast strains used for the estate's Cognac.  It is double distilled in charantais alembic stills normally used for Cognac and then matured with an interesting wood management scheme that starts with half a decade in virgin French oak and then finishes for a couple of years in ex-Cognac casks.  That wood management story is, as it turns out, something else that is unique about Brenne 10 beyond just the maturation.  Instead of being a single cask product, it is a vatting of casks with a varied wood management program, including ones that have spent the full ten years in virgin oak and ex-Cognac casks.
Allison Patel nosing Brenne new make.

Allison Patel, Brenne's creator, is a personal friend of mine.  Over the years she had mentioned that she was holding stocks back to make a ten year old expression - but had wanted to keep things confidential until she could get all the details arranged.  Secrets aren't easily kept in the whisky world, however.  There have been rumors of this release for months.  Steve Ury of skusrecenteats blog keeps tabs on the COLA label announcements on the TTB's web site and he tweeted out Brenne 10's label application back on April 4th:

Brenne 10 label from the TTB COLA form back in April.

A couple of weeks ago Brenne's Facebook fan page released a couple of photographs of Allison picking color swatches and working on the bottle's design.  Those (plus a few more from the Brenne FB page and some she e-mailed me are the photos you see here.  All of them, minus the COLA form, are courtesy of Allison Patel.) 

The story of how this 10 year old expression came to be is a testament to Allison's foresight and perfectionism.  Demand for Brenne has run high and she could easily have sold every drop she had.  But she deliberately held back stocks in both cask types to understand how each kind of wood affects the spirit over time.  She did so because she's a whisky geek (bless her heart).  She's also a genius at branding and releasing a higher end expression a couple of years in builds excitement and provides fresh exposure.

I asked Allison a few questions about it and her responses are illuminating:

Q: Normally Brenne is aged for 5 years in unused toasted french oak casks and then finished for 2 years in ex-Cognac casks. Is the 10 aged 5 years in new and 5 years in ex-Cognac?
A: "This first release (the 2015 bottling) of Brenne Ten - the 2nd product in my French Single Malt brand - is a blend of 4 barrels of Brenne. I'm using a combination of virgin French Oak and ex-Cognac casks as I've done for Brenne Estate Cask but choosing this time to have some that have been in both barrels and others that are exclusively aged in either the virgin French Oak or the Cognac barrel for the full 10 years."

Allison Patel working on the label and box for Brenne 10


Q: Did you specially select the casks that became 10 early on? What criteria did you use in cask selection for the 10?

A: "When I first met my distiller, a majority of the whisky he had been making prior to our introduction had been laid down in virgin french oak (the oldest of these barrels being 4 years old at the time, when they came up to 5 years old, I started moving some of them into the Cognac barrels which have now been released at 7-8 yrs old in the Brenne Estate Cask line). There were a few barrels at that time that had been aging exclusively in Cognac barrels (not started in the virgin French oak). To be able to study the barreling effects on his (and now our) distillate, I wanted to keep those aside as well as age further some of the all-virgin Limousin oak barrels AND the double barreled juice once we had that going too. Every year since I've kept an assortment of barrels aside. So, when I was playing around with the idea of releasing some of the oldest ones in a 10yr old expression, it was exciting to my palate to use a combination of these barrels a blend them together (versus doing single cask releases like Brenne Estate Cask) to showcase the typical profile of Brenne in much a richer & balanced way. "

A darker shade of blue.
"The fun continued when it came time to choosing the proof at which I wanted to bottle the Brenne Ten. At cask-strength, it's totally awesome but you loose too much of the subtleties of the fruit and floral notes. At 40% abv I found Brenne Ten to be far too weak. So I played around in the 45% abv - 55% abv range and settled on 48% abv, experiencing that this gave the whisky's characteristics just the right platform upon which to really shine."

Q: Will the 10 become a regular (limited) expression or is it a one time thing?
A: Yes, the goal of Brenne Ten is to release it in limited quantities annually. Since the initial release is so small (just 290 cases), I predict it won't be something that stays on the shelf a long time but I hope there is enough that those who want it are able to get it. While I have this year launched Brenne in France (through Les Whiskies du Monde), Brenne Ten will be something exclusive to the USA this first year.


Allison had a small sample of a pre-release batch of Brenne 10 at Whisky Live in April.  This is the stuff that she used to develop the expression.  It's a half year or so younger than the final released version will be, but it shows her thinking and what the product, in the main, will taste like.  She was nice enough to provide a bit of it to me.  Peter Silver and I tasted it shortly thereafter and tasting notes follow.  Because all of the branding prowess and great story doesn't mean a whole lot if the whisky isn't good.

Brenne 10 - Prebatch 1 (aged 9 1/2 years) - 48% abv 


Color: Gold

Nose:  richly floral (magnolia and lily), fresh cream, and citrus buttercream confectionery filling.  Undercurrents of musk, canola, and oak.  The oak is light and refined - like fresh sawn yard aged oak.

Palate: Really big ripe banana amid floral sweetness on the opening.  Spiciness like cloves tingle  on the expansion.  Then sweetness and waxing apricot cream on the mid palate which blooms with toasted oak and some incense complexity and filigree.  The turn has a moment of musk melded with apricot and cream.  The finish is medium long on apricot banana with oak tannin with some herbal bitters and pumpkin seeds.

My dominant impression is the massive banana on the opening.  I should make it clear that this sample is from Allison's initial development of the product.  It's at least half a year younger than the released product will be.  But still, this answers the question of whether extra maturation will amp up the esterification already rampant in Brenne.  The answer is "yes",  This already effusively estery fruity whisky has become even more intensely so with additional years in the wood.  At higher proof  and with this extra time there is more intensity and richer flavor with the 10 than the regular expression, which is most welcome in my book.  This is Brenne on steroids.  It's more everything.  Like a trip from Angoulême to Cognac on the back roads, this whisky breathes the air, soil, and water of a magical place.

FYI: Brenne Ten is scheduled for release in the Fall of 2015 via Classic Imports (http://www.classic-imports.com/Classic-imports.aspx). It will retail in the $100-$120 range.

Other posts about Brenne:


The story of the "Last Call" cocktail which marries Brenne and Sorel:
http://www.cooperedtot.com/2013/12/sorel-and-brenne-odd-and-compelling.html
The first rumor of Brenne:
"One of her current projects is the development of an exciting new single malt world whisky expression called Brenne. It promises to be a significant new spirit: Cognac's first single malt."
http://www.cooperedtot.com/2012/07/tasting-special-unreleased-casks-of.html

A great review of Brenne on Sean Fousheé's WhiskyMarks:

The Water of Life Event: a fund raising effort that produced magic

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Matthew Lurin hosts The Water Of Life event.

May 6th saw the birth of a new kind of whisky event: one with a both a moral purpose and a different format that lends itself to deeper tasting.  Matthew Lurin is a well-known whisky enthusiast and doctor in New York.  His stepfather struggles with a rare form of cancer called "Gastro Intestinal Stromal Tumors" (GIST).  Matt conceived of a whisky tasting event as a fund raiser for The Life Raft Group which supports research on GIST and supports patients.  It's a good cause and, as a fund raiser, the cost of admission is tax deductible.  The whisky community is generous, and many people donated excellent whiskies and other prizes for a raffle at the culmination of the event.  A critical mass of the North-East's whisky community attended and the selection of spirits being poured was superb.  But there was something more to it.

Lurin chose a great venue for the event: the Battery Gardens restaurant in Battery Park at the foot of Manhattan.  The views were excellent and the sunset was glorious.  A terrace allowed the holders of VIP tickets to enjoy cigars with some special whisky selections.  (Matt Morrissey provided Villager Elite cigars.  And special drams were provided by Raj Sabharwal of Purple Valley Imports and also by Compass Box.

Jennifer Wren shares news she is now
a brand ambassador for Glenfiddich
But what ended up being the most significant thing about the evening, for me, was that the format was conducive to close focused whisky dramming sessions with high quality experiences.  The structure of sitting down in a small group of people at a table with the whisky brand ambassador and having what feels like a one on one personal dram session feels more intimate and conveys more information, which simultaneously feeling more relaxed and convivial.  It's more like having a drink with a friend, which is very much what this event was all about.  The structure of the evening has you cruising in a tight formation with a group of fellow drinkers through a series of tables.  The people at this show included a fabulous group of whisky people who are friends of mine and I was very fortunate to do the show with a great group of human beings, particularly Malt Maniac Peter Silver, The Malt Impostor, and Jennifer Wren, the whisky event instigator known as Whersky .  Jennifer, by the way, had just learned that she had landed the job of repping Glenfiddich for the NorthWest - living her dream and moving to the spirits world professionally.  She was bursting with happiness about it and between her beauty, grace, amazing palate and love of the whisky, was an exhilarating drinking partner.  Later, there was ample opportunity to break from the group for dinner and terrace time.  The cigars were terrific and the company was fantastic.  There was a very special energy, with people really engaged and upbeat.

Robin Robinson poured Compass Box, but more than that, he shared his love and enthusiasm for the spirit.
It sounds like such a simple and small thing, sitting down with the brand ambassador rather than just standing at the table, but it turned out to be much more than that.  In the normal whisky show format people mob the tables and the people pouring are racing to fill the extended glencairns and rushing to give a basic orientation spiel over and over.  With the the "speed dating" format of The Water of Life Event there are no mobs and you have a solid piece of time in a small tight group at each table so you can relax and get the full attention of the rep and the people you're with.  It's civilized and more relaxed.  It fosters real conversations and more careful tasting.  It actually made an unexpectedly huge difference.  I'm going to post a bunch of pictures so you can get the feeling.

The Malt Impostor and Jennifer Wren
The Malt Impostor posted a review of this event here:
http://maltimpostor.com/2015/05/1st-annual-water-of-life-charity-whisky-event-in-nyc-2015/

Steph Ridgeway pops up a surprise - a taste of Odin.

Can you tell that Steph Ridgeway loves what she does?
Raj Sabharwal of Purple Valley on the VIP balcony with Glenglassaugh 43.
Raj also had this on the VIP balcony
Elana Effrat of Vintry

Sallie Dorsett  
Craig Bridger of Macallan pours the good stuff
Susanna Skiver Barton noses Glenglassaugh 43
David Bailey of Compass Box and Timothy Malia
Our host, Matthew Lurin on the balcony
The sunset on the balcony was lovely.

David Laird of Balvenie did a chocolate whisky pairing
There were so many highlights.  One of them was definitely David Laird's brilliant presentation of Balvenie 12 Doublewood, Caribbean Cask 14, and Single Barrel 15 paired with excellent chocolate from Green and Black.  As a special encore, he also poured 21 Portwood.  It was an amazing treat and the pairings were brilliant.


Balblair's pours were spectacular.
There was fantastic food and terrific dessert.  At the end of the event there was the raffle drawing.  The tickets were expensive - but the event was for charity after all - and the percentage of winners was unusually high given the large number of donated prizes that the charity format inspired.

Full disclosure: Josh Feldman totally scored this awesome
Mark Gillespie original photo print in the raffle.

The Brandy Library was there - warm and wonderful.

Josh Hatton in his new position repping Impex Imports.


Peter Silver and I enjoying An Cnoc - photo courtesy of Ellie of nycwhisky.com
Matthew Lurin was clear that this was the First Annual Water of Life Event.  He intends this to happen again and again and wants it to grow.  Given how amazing it was, I hope he succeeds.  The mix of attributes - the tax deductible nature of the costs and donated raffle prizes, the excellent and relaxed format, the wonderful group of whisky enthusiasts, the superb venue, and the top flight food, cigars, views, and environment makes this an absolutely premier event.  I recommend it highly.  Watch for it next year.  It's not to be missed.  Bravo, Matthew Lurin.  What a wonderful way to foster community, love of whisky, and also to give something back to help those with GIST and help find a cure.

Keep track of The Water of Life Event on their web site:
...and their Facebook group:

Blood Oath Pact 1 - Luxco Makes A Luxury Vatting. Marketing Hype or Innovation?

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Luxco, the aggregator and NDP bottler of the great defunct Bourbon brands Rebel Yell, Yellowstone, and Ezra Brooks, has a new brand, a possibly interesting vatting of rye and wheat mash Bourbons.  But the wooden box and comic-book dramatic name "Blood Oath" make the brand sound like a Disney ride. Apparently the releases of Blood Oath are designated by "Pact" number.  This first batch is "Pact No. 1".  But the "pact" itself is a promise on the label that "this rare whiskey shall never again be made".  But the real story is the signature on the bottom of the front label:  "John Rempe".  Rempe is a flavors wiz for Luxco.  He works with Bourbon, but he works with flavored vodka too.  As an interview with "Sauce" magazine put it:

"At local spirits producer Luxco, someone has to formulate the flavors for Pearl vodka and the other 100-plus alcoholic beverages in its portfolio. For the last 16 years, concocting flavors has been the job of John Rempe, Luxco’s director of corporate research and development, otherwise known as “the mad scientist.

How popular is flavored alcohol?
Ten years ago, you didn’t see anything on the shelf in terms of all the different flavors. Now’s it’s just exploded. The main one I’m focused on now is Pearl. We’ve got 19 different flavors. Other than that, it’s flavored whiskies. There’s cherry, honey. Cocktails are starting to come back, ready to drink – just open and pour.

How many flavors are in your lab?
Several hundred. I’m constantly updating my library of flavors and extracts.


http://www.saucemagazine.com/blog/?p=38147#sthash.fRCo4qzr.dpuf

(emphasis my own).

Yes, he talked about flavored whiskies in the same breath as flavored vodka. This is his baby and Luxco is emphasizing his prowess with flavors.  I'm wondering, will he vat Bourbon the way he designs whipped cream vodka or cherry Bourbon?  In Bourbon & Banter's video from their post announcing the launch of the brand, Rempe talks corporate marketing-ese while cool jazz plays in the background.  ..."in bringing this product to market our particular goal was to bring an innovative and unique tasting experience and bourbon experience to the bourbon connoisseur." Later he tells us that the product is designed to deliver "what the Bourbon connoisseur is looking for".   He explicitly says that NDPs have an advantage because they are not "tied down" to a spirit that they are producing".  It's hard not to wonder whether he considers Blood Oath a flavor blending exercise like he does making Honey Bourbon or Cucumber flavored vodka.


Rempe does convey some useful information in the video.  We learn that Blood Oath is a vatting of three Bourbons with two different flavor grain mashes (and that's the extent of the information we are given):  a  7 yo rye mash bourbon, a 12 year old rye based Bourbon, and a 6 year old wheat based bourbon.  Bottled at 98.6 proof.  Yes - the proof is the temperature of blood.  Is it just me, or is that a tad theatrical?  At least it's a relatively high number.

My impression of all this branding stuff is to feel manipulated.  I don't buy into the "pirate" or "old west" visual theme of the label.  I'm not too romanced by John Rempe talking about hitting a flavor profile for "the Bourbon connoisseur".  In the video they refer to Blood Oath as a "super premium" Bourbon.  All the fancy packaging certainly implies a marketing positioning of the contents as "super premium".  But what little we know about the contents doesn't particularly imply super-premium: that the wheat mash bill is 6 year old stocks from somewhere (almost certainly Heaven Hill - in the form of Rebel Yell Reserve) and some 7 and 12 year old rye flavor-mashed Bourbons (Luxco currently sell a 12 year old single barrel expression of Ezra Brooks sourced from Heaven Hill for $36)   None of that sounds like something worth $80.  I get the feeling that there's an attempt to get with the Bourbon mania and try to tap into the raging market for cult Bourbons, like Buffalo Trace inspires with the BTAC or Heaven Hill does with the Parker Heritage Collection.  But there is a vatting story that might be interesting.  OK, so throw down - let's get to tasting.  All this talk about branding - and either liking the story or not liking the story ultimately doesn't mean a thing if the whiskey isn't good and doesn't seem a reasonable value.  The angle here is clearly the vatting.  Is it delicious?

The fancy presentation box sent to reviewers.
Consumers get a nice box too, but no booklet or Glencairn

Blood Oath Pact 1 49.3% abv. 98.6 proof.

Color: coppery orange.

Nose: vanilla, honey, charred oak, musk,   daisies and marigold flowers.

Sweet on opening.  Fruity candy - juicyfruit. Honey, wine gums.  Citrus compote.  Candied orange rind.  Chocolate, then oak tannin.

A drop of water adds sweetness.  Vanilla buttercream on top of the honeyed entry.  The body becomes a little thicker.  The expansion tingles with some blond tobacco.  Prickly heat with white pepper spice.  The finish is medium long with oak char and tannin bitters.

****

It's an interesting vatting alright.  It hits the juicyfruit flavors I like so much in some mid-century dusty Bourbons, but with some freshness and intensity.  I poured this for Steve Zeller, the Smokey Beast.  Steve like it.  Heck, I'm giving it 4 stars - I like it too.  It's a little too sweet and open and sunny and fresh to feel like a Bourbon I'd spend a lot of money for.  Bourbons that get big bucks, like mid-aged Willett's, Parker Heritage, BTAC, EH Taylor, have darker richer flavor profiles and are bottled at higher proof.  But, that said, the flavors here are certainly good and this is an enjoyable pour, even if the comic book branding stuff isn't to your taste.  But even if it is, you still need to ask yourself whether it's a good value and, in my opinion at $89.99 retail the answer has to be "no".  There are good store picks of Four Roses Single Barrel (with the shiny gold labels bottled at barrel proof) available for $55-$70.  There are High West rye based vattings with serious appeal for less.  Although the particulars of this Bourbon vatting are a bit different from what's on the market right now, 4 grain vattings aren't totally unique, and this isn't uniquely good at its price level.  But the whiskey itself is a perfectly nice pour.  I'd just be happier about it if it were sold in a regular bottle at a more moderate price and without the limited edition story.  If this is pretty much a vatting of some older barrels of Rebel Yell reserve, Ezra B., and Ezra Brooks black then it could well be a regular expression at a much more moderate price indeed.  Are we paying a premium price for some hardware and some fancy printing?  That's not really something I'd like to encourage.  But with the Bourbon boom in full swing none of this may matter if enthusiasts snap it all up.

Disclosure: this review was based on a full bottle I received from the PR firm Common Ground (thanks, Pia).
Presentation box cover.


Smoky Beast's barrel of Smooth Ambler Single Barrel Rye Shoots The Moon.

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There has been a lot of excitement lately about a pretty special private barrel pick of Smooth Amber Old Scout Rye selected by Steve Zeller aka the "Smoky Beast".  Smooth Ambler's Old Scout Single Barrel Rye is typically 7 years old, cask strength, and very good; John Little's nice cherry picks of MGP/LDI's rye barrels.  There was some consternation recently when Smooth Ambler announced that the Single Barrel rye expression were going to disappear off the standard line-up and become a gift-shop exclusive.  That sad news implied that the honey barrels of mature rye in MGP/LDI's rickhouses were becoming scarce.  Hardly surprising:  part of the drum beat of scarcity afflicting high-end American whiskey all over the place these days.  
My connection with the story began in the dimming days of last autumn, October 17th, 2014 when Steve Zeller,  messaged me:

Steven Zeller:  i need your help on an urgent whiskey related matter

Joshua Gershon Feldman:  What's up?

Steven Zeller:  you wouldn't be free to come up to our place for a few minutes after work today would you?  B
lind tasting, american. will be the most consequential tasting of my young whiskey career. don't want to spoil it any more than that

Joshua Gershon Feldman:  ...dum dum dum DOHM!

I had been to blind tastings at Steve's before.  Some had involved some of the finest Bourbons possible.  One involved the peatiest whiskies on the planet.  (Finale post of that blind here).

I had no idea what I was going to be tasting - other than it was American.  But Steve was excited and that made me excited.  I was assuming very high end Bourbon.  When I arrived, I was facing this:
The blind flight of 5 with the blank tasting notes.
My job was to rank them.  I did so by writing out tasting notes and then numbering them in order of preference from #1 to #5.  I'll list my blind tasting notes (faithfully transcribed) below the reveal listed immediate below each note: 

1.Color: Amber
Nose: buttery nose (ND OC, IWH). Nougat wax vanilla w/touch of bitter herbal (rot).  Palate: Honey, juicyfruit, yellow florals, light citrus. 100 proof BiB. High corn Bourbon. #5Reveal:  Michter's 10 yo Rye (2014) I thought that this was a dusty high-corn Bourbon like Old Charter 7 or IW Harper.  I was completely wrong: it was a rye.  I ranked this one last.  Michter's Rye 10 experienced a big change in 2014 compared to previous years, going from a dark and very mature tasting rye to a much lighter profile, presumably because it stopped being old rye purchased on the bulk market when their contract distillate began hitting 10 years old.  Their contract distillate is apparently Brown-Forman (dsp-ky-354) - thus the same stuff as Rittenhouse Rye from a few years ago - but aged 10 years.  The comedy is that not only did I not recognize this as rye at all, but that I thought it was a low rye Bourbon mash bill!  The perils of tasting blind...

2. Color: Dark Amber red.  Nose: Rancio, herbs, big (high proof) dark KY tobacco peach compote bark. Lush  Palate: Huge lush honeyed herbal malty ivy, licorice (black) caramel cilantro rancio High proof (=- 57% (old Medley Rye). Intense. Bold. Long finish – honey herbal. #1Reveal:  Smooth Ambler Single Barrel Rye - Barrel 990 (the winner)Yes, I thought this was an Old Medley rye - like Rathskeller or LeNell's or one of the big old Willett's ryes.  Blind, I thought that was a $1,000+ bottle of American classic rye.

3. Color:  Coppery dark amber. Nose:  oak varnish, herbs.  Palate: Big 55-60% high rye bourbon. Candied orange peel \blonde VA tobacco. Peach/citrus stewed fruit.  Four Roses vibe #3Reveal:  Smooth Ambler Single Barrel Rye (a different barrel, not selected)

4.Color:  Copper penny.  Nose:  Oak sandalwood nougat, honey, citrus, leather, dust, vegetable oil.  Palate:  50-55% high rye bourbon. Candied citrus, blond VA tobacco, honey, vanilla BT (Buffalo Trace) vibe – ER17. Big bold assertive tobacco spice leather rich rancio bitter.  #2Reveal:  Thomas H. Handy Rye 2012The biggest shocker for me.  Thomas H. Handy rye is among my favorite ryes; a benchmark for me.  Here I didn't even recognize it as a rye.  To my credit, I recognized the distillery (Buffalo Trace), and that it was from the Buffalo Trace Antique Collection.  But I thought it was probably the most different member of that group possible: the Eagle Rare 17.  Yes, I'm making my humiliation public.  This was the real kicker of the group.  I had ranked my favorite rye SECOND after Zeller's barrel pick.  This was utterly shocking to me.  Friends who have drammed with me recently know that I have been putting some century old Old Hermitage pro-Pro rye up against Handy 2012 in tastings.  I do that because Handy is a benchmark for me.  Such are the perils of tasting blind.

5.Color: Copper.  Nose: Peanut, rancio, honey, light tanned leather, vegetable oil, floral vanilla, sawn oak.  Palate: Vanilla! Honey. Rancio. Ivy herbs. Mint. High rye Bourbon. #4. Reveal: another unselected barrel of Smooth Ambler Single Barrel Rye
When the smoke cleared I had only correctly identified one of them as a rye at all.  I had incorrectly thought the rest were Bourbons.  Pretty humiliating.  But I knew which ones I liked best - and in that I was dead on correct.
The big reveal.
The rest is history.  Steve picked barrel #990, which yielded a whopping 56 bottles.  The massive amount of evaporation suggests storage in a very hot part of the warehouse.  This would explain the massive amount of wood extraction and rich flavors.  Steve generously gave out samples to a selection of very interesting people who showed pictures of their hoards.  Steve picked the most outrageous ones, figuring they must have a story.  Their notes have appeared on his blog all week.  They are good reading.  Steve's voice, in particular, is often laugh out loud funny.  
http://smokybeast.blogspot.com/2015/07/the-angel-barrel-part-1.htmlhttp://smokybeast.blogspot.com/2015/07/angelbarrel2.htmlhttp://smokybeast.blogspot.com/2015/07/angelbarrel3.htmlhttp://smokybeast.blogspot.com/2015/07/the-angel-barrel-part-4-guest-review.htmland my favorite: http://smokybeast.blogspot.com/2015/07/the-angel-barrel-part-5-guest-review-by.html



I recently had another sip.  Here are my official (sighted) tasting notes and score:

Smooth Ambler Old Scout Rye Single Barrel - Smoky Beast Barrel #1 - 8yo 64.1% abv.

Look at that color...
Color: dark reddish amber - a stunning color.

Nose:  Big, forward, dark and rich loaded with swirling kaleidoscope of aromas:  honey, sap, citrus, sandalwood, blond tobacco, balsamic, ivy, licorice, aloe, flax oil, vanilla, char, and oak.
Palate:  Richly sweet and powerful on opening with dark cooked honey, raisin, and citrus compote, then vanilla, the sap of herbs cut vegetation.  The expansion is all about black licorice root - woody, herbal, sweet, and richly "black".  The expansion also adds some delicious cognac-like rancio (a rich nutty flavor of noble rot usually associated with madeira, sherry, and Cognac).  Then, as the mid-palate begins to turn towards the finish, a big dose of acid - like balsamic vinegar or pickle juice which turns to char, and then sweet oak.  The finish goes on and on with plenty of char, herbal bitters, more black licorice and all manner of darkness.

Adding a drop of water - automatic at this big proof amplifies the sweetness and thickens the mouth feel.  This stuff feels big, bitter, dark, rich, and old.  A magic trick of faux maturity from an amazing honey barrel.

*****  93

Bottom line: the best rye I've ever tasted out of MGP/LDI and probably the best 21st century rye yet.  This particular honey barrel, which tastes so rich are dark and mature at only 8 years old, is one of those astounding examples which make you question what you know about maturation.  If a rye can be this good at 8 years old, maybe there's a way to repeat it?  I hope so.  But I'm not holding my breath.  Congrats, Steve (and also Anthony Colasacco of Pour, Mt. Kisco who went in on the barrel with Steve).

Full disclosure:  the blind tasting and follow up tasting was from pours provided by Steve - as a host in his home.  I do own a single bottle of this whiskey - which I purchased.  I would have owned more if I had been allowed to purchase more.

Steve Zeller is a happy man with this honey barrel.
Blind tasting notes.  Read it and weep.

Quick hits - Whisky Live New York 2014

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Robin Robinson of Compass Box
with The General
This was on most people I talked with's
highlight list.
Whisky Live continued to grow in 2014.  Packed, loaded, full of life and personalities and loaded with likely and potential drams to taste.  As the years go by I find I'm more excited to see the whisky people.  OK, maybe I'm still pretty excited about the whisky too.  There's always something unexpected and something new at a big show like this.

Here are a blizzard of some of my impressions of the show associated with small pictures.  If you click on one you can see them bigger.

Robin Robinson poured Compass Box The General.  Butterscotch with intensity - particularly after a drop of water and a little time.  Rich and strongly oaked.  Floral, fruity, complex and long finished.  This was on many people's lists to try to get a taste of and I heard it on many people's highlight lists.


Chris Riesbeck is elegant pouring
Gordon & MacPhail

 
Emily Ross Johnson pours WT
I usually see her running the
Astoria Whiskey Society.

Part metal, part punk, and very Scottish.



















Chris Riesbeck, brand ambassador of Gordon & MacPhail, and a wonderful man, poured Glen Scotia sherry cask 21 yo and this year's stunning batch of Caol Ila Cask Strength.  'I could sell ten times what we get allocated' he states flatly.  Sweet, grassy, honeyed, and intense with a beautifully rich clean peat hit.  G&M's cask strength Caol Ila is lovely peat monster.

I was delighted to see Emily Ross Johnson - who I normally encounter as the cocktail brilliant person responsible for The Astoria Whiskey Society's amazingly fun tasting events and signature cocktails - behind the table pouring Wild Turkey and  Russell's Reserve.     Bernie Lubbers was delightful pouring Heaven Hill.  I had a nice draw of Henry McKenna 10 yo Bottled in Bond.  When you talk about bottled in bond whiskies with Bernie Lubbers he might show you his tattoo - which is utterly fabulous and makes his feelings about BIB bourbon abundantly clear.  I also had a nip of the new batch of Elijah Craig Barrel Proof.  This one is bottled at 66.6% abv.  That's a good Satanic accident - and the flavors on this batch are richly redolent of cherry, leather and tobacco after a moment of air.  Really lovely.

Bernie Lubbers & H. McKenna 10 BIB
Lubber's BIB tat is definitive.

New batch spotted:  Elijah Craig Barrel Proof at 66.6% abv.
Satanic!  Devilishly good, actually. Cherry candy
leather tobacco bomb.  Maybe the best yet.

Brandy Rounds and friend from Drydock liquors
of Red Hook, Brooklyn.
Brandy Rounds, of Drydock liquors in Red Hook, Brooklyn, organized a block of tables for smaller entities (like Van Brunt Stillhouse, and Cacao Prieto).  She is a raging torrent of good cheer and fun.
Daric Schlesselman of
Van Brunt Stillhouse
Van Brunt Stillhouse American Whiskey
Oddly drinkable for a baby craft whiskey.
I had seen bottles of Van Brunt Stillhouse American Whiskey, Bourbon, and Malt Whiskey around Brooklyn and New York but hadn't had the opportunity to try them until tonight at WhiskyLive.  They are young whiskies aged in small barrels from a new urban distillery.  I wasn't expecting much - but I was pleasantly surprised - by the American Whiskey variety in particular.  40% malt, 40% wheat, 10% corn and 10% rye on the mash is totally unique.  6 months in a 10 gallon barrel.  The nose is young and solventy, but the palate is big and soft with lots of apricot-peach stone fruit.  Very easy to drink.  I'll be looking more closely at this.  

So was Mark Gillespie.  He said hello at the Van Brunt table and then proceeded to do an interview with Daric Schlesselman, distiller, there on the spot.  I love watching the WhiskyCast master at work: 

Mark Gillespie interviews Daric Schlesselman


Like most recent shows I've been to, Chip Tate's Balcones dominated the American craft whisky scene with top pours of the night.  This included astounding tastes of French Oak finished Texas Single Malt and the Redemption Cask finished Texas Single Malt.  Rich, complex, and stunning.  A great moment was when Dave Pickerell came by and the two big bearded bears embraced like brothers.

Scott Goldenberg and Ari Susskind
Ari Susskind came down with Scott Goldenberg and the rest of the New Rochelle and upriver NY crowd I had enjoyed time with at the Single Cask Nation event last month.  Ari is a font of enthusiasm and information.  He steered me to a bunch of great pours I would have overlooked - including, in particular, the Sons of Liberty stuff at the end.
Peter Silver and friend
I was fortunate enough to run into my good friend Peter Silver and got to have dinner with him.  We didn't get to have a dram, but I get the feeling that will be happening soon enough.  Peter is the kindest man in whisky... and the best dentist.

Raj Sabharwal of Purple Valley Imports was pouring Sullivan's Cove, Amrut, and the English Whisky Company.  I enjoyed the new American Oak expression of Sullivan's Cove:  sweet, honeyed, lacy, and complex.  This is a rapidly rising Tasmanian whisky that has been hoovering up awards and attention lately.  The curiosity about their offerings was high and Raj's table was busy.  I ran into Rose Robinson pouring Glen Grant.  She is beautiful and enthusiastic and the whisky was delicious as always.  I can even forgive her for being Robin Robinson's little girl.
Raj Sabharwal
Rose Robinson pour Glen Grant
Joe Hyman from Bonhams has a
Jim Beam Cleopatra decanter from 1962
The adorable quiet pride on his face: priceless.

That Cleopatra decanter's 1956-1962 BIB strip



































The undisputed highlight of the show (again) was Joe Hyman's Bonham's table.  Joe was pouring dusties, as usual, and he had a bunch of beauties from 70's Cutty Sark, an 80's G&M Connoisseur's Choice Linkwood (honeyed, rich and beautiful at 15 yo), a stunning 6 year old Jim Beam 1956-1962 BIB in a beautiful and kitchy Cleopatra Amphora decanter.  That old Jim Beam was butterscotchy-rich with lacy rye intensity.  Delicious.

Steve Zeller, "The Smoky Beast" and Allan Roth of Char No. 4
appreciate the fantastic dusties at Joe Hyman's table.
I did big chunks of the show with my friend Steve Zeller, who blogs The Smoky Beast. He was definitely digging on Joe Hyman's dusty goodness.  Joe had other things on his table and up his sleeve too:

Hyman's Corby's Little Touch 1943: candy rye.
1942 Seagram's V.O. w/ Joe Hyman

Canadian tax strips show the date, plain: 1942

Dram of the night: Joe Hyman's nip of
Hannisville Rye circa 1863.

Sons of Liberty Hop Flavored Whiskey
Summer Release

Sons of Liberty Pumpkin Flavored Whiskey
Winter Release

Ari Susskind, made sure I didn't miss the Sons of Liberty table in the back corner.  Like a number of people I had walked right by thinking the logo looked like Monster Energy drinks.  That was a mistake.  They have a fresh angle on hopped whiskey - making sweet, interesting and very richly flavored drams out of the likes of belgian ale and, uniquely, seasonal whiskies from seasonal brews including the Summer Hop Flavored Whiskey which seemed to have citrus, and the Winter Seasonal Release Pumpkin Flavored Whiskey.  Flavored whiskies are a whole topic, and this stuff is iconoclastic in a variety of ways, but I thoroughly enjoyed them - which surprised the heck out of me.  More about this surprise in the near future.

Steve Zeller had the fun idea of grabbing Chip Tate and introducing him to Joe Hyman, who he didn't know.  They hit it off and it was a sight watching Chip enjoying Joe's dusties and them getting to know each other.  One a master of the old; the other a master of the new.
Matthew Spinozzi pours Bhutan 5
Susanna Skiver Barton pours Brenne



















I ran into Matthew Spinozzi, a fun guy I had shared a dram with the previous year when I was working the Gordon & MacPhail table.  Now he returned the favor as he was working as a rep for K5 whisky from SpiritsofBhutan.  It was much better tasting than I was expecting for a vatting of Scottish malt and Bhutanese grain spirits.

I finished my Whisky Live experience at the Brenne Whisky table where Allison Patel and Susanna Skiver Barton (blogger of http://whattastesgood.net/)were pouring the stunning barrel 268. Even after all those drams, the Brenne was still fruity and effusively tasty with tons of bubblegum and banana esters with apricot and white chocolate.

Regrets?  By the time I hit the Four Roses table they had run out of the new 2014 Single Barrel Limited Edition.  I'll be excited to try it next month when it hits.  I also wanted to hit Simon Brooking's Laphraoig table for some 18 and 25.  But my two attempts to assault the table were both repulsed by vast crowds.  The mass appeal of Laphroaig is amazing.  I also regret not getting a photo of Joe Gratkowski, blogger of http://www.whiskyjoe.com/

The really jaded folk groused that there were fewer truly extraordinary whiskies on offer this year.  Whisky in general is a bit younger and the special stuff has become more and more expensive and harder to find being freely poured.  But I found that balanced by effusive creativity in young whisky from the craft segment, and, almost single handedly by Joe Hyman - a walking whisky history lesson.  Good venue, good people, lots of action.  A really lovely night out.

Disclosure:  I attended comped as press (a first for me at any show).  

The Tragedy of Old Cabin Still

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The history of American whiskey is full of stories with all the human drama of Shakespeare's plays.  There are triumphs and tragedies; tales of creation and destruction.  There are also skeletons in the closet.  This is one of those stories.  It's the story of a murder - but not the murder of a person; the murder of a historic brand of Bourbon.  Like in most murders the motive is mundane, indeed prosaic.  It is simply greed.  The general outline of the story is simple.  Old Cabin Still - a venerable brand originally from William LaRue Weller came, via Pappy Van Winkle, to Stitzel-Weller and was a respected brand for decades. Then a huge corporation, Norton Simon, that had been clumsily dabbling in Bourbon found themselves in a jam with a bunch of bad whiskey they couldn't sell so they bought Stitzel-Weller so they could gradually dump the boondoggle failure whiskey into their bottom of the line Old Cabin Still brand.  This ruined the whiskey - effectively murdering the brand.  When United Distillers dumped 70 brands to Heaven Hill in 1993 (who immediately dumped a bunch to Luxco) with Old Cabin Still listed among them, it fell away into the mists of obscurity.  Currently the brand name "Cabin Still" doesn't appear on either Heaven Hill's or Luxco's web site.  It's not distributed in my area (although it is still made and distributed in the midwest and Europe.  It's a moribund brand, while plenty of other brands with less excellence in their histories are still plugging along.  (Update - it is still made and sold - including in New York.  It's not wheater - but is a decent entry level Bourbon in it's current incarnation.  I'll do a comparison tasting in a future post).

A word about the brand's name.   Originally "Old Cabin Still" It gradually dropped the prefix "Old".  It started in the 1950s - with the word getting smaller and sometimes being replaced by "Weller's", until it fully disappeared sometime in the 1970s - apparently after the sale to Norton Simon.  I'll attempt to use the appropriate name for whatever historical period we are discussing.

Old Cabin Still was one of William Larue Weller's brands when Pappy Van Winkle joined the firm.  It wasn't one of the brands registered in 1905 and 1906, implying that it was previously registered - one of the really old brands.   Pappy clearly liked it.  He had A. Ph. Stitzel produce some as medicinal whiskey during Prohibition.  A nice bottle and photograph appear on http://www.historicbottles.com/miscellaneous.htm They appear as follows:

"Here is a quite interesting - and quite rare and historically fascinating - early machine-made whiskey bottle with the label, original box AND is still fully sealed with around 85%+ of the original contents - all of which date prior (barely) to National Prohibition! The fully intact tax label (covering the cork stopper) notes that the whiskey was "made Spring 1915" and "bottled Fall 1919" - mere weeks before Prohibition was fully in effect in January 1920 (though most liquor was already off the market by early 1919)."

In "But Always Fine Bourbon" by Sally Van Winkle Campbell, Old Cabin Still appears one of the stable of brands produced by Stitzel-Weller Distillery at its inception in 1935.  It was the entry level expression.  The same juice as Old Fitz, but aged less.  It was marketed as the "sportsman's" choice (see the ads, above, sporty with hunting dogs).  I imagine the idea is that sportsman in the field might nip from the bottle or flask without the luxury of the long airing Old Fitzgerald needed.  Having had the opportunity to have tasted some of the Old Cabin Still made in the Pappy era very recently, I can attest it was very good indeed, but more about that later.

My first experiences with it were very different.  Personally, I came across Cabin Still in my Sophomore year of college, 1983.  My suite mate, Kenneth Kurtz, a dazzlingly intelligent man who is now the staff architect of The Brooklyn Museum, had a penchant for it.  But not, as you might expect, have a penchant for it because it was good.  Rather, because it was bad and fading.  His nickname for it was "Stab 'n Kill".  It was an Old Man's liquor - a foul rotgut, and a symbol of what had
Ken Kurtz (in a Belleville, NJ cemetery)
gone wrong in America.  You have to understand that Ken Kurtz is a connoisseur of America's decline.  He hails from Randolph, NJ and starting in 1982 when I first met him he led me on a series of excursions the likes of which have become a staple of"Weird NJ" magazine (but years before that magazine's founding).  We drove to abandoned or semi abandoned industrial facilities, insane asylums, and the like.  We drove to Allentown and Bethlehem PA to witness the rust belt first hand.  In recent years he leads walks into places like the abandoned rail lines of the Meadowlands swamps northern NJ and the rusting drawbridges of Jersey City.  We walk the vast cemeteries of Queens and the industrial decay of Maspeth creek.  There is beauty in such places - but an ironic beauty informed by the punk aesthetic.  It's about acknowledging the rust and the loss and irony.  This is Ken Kurtz's aesthetic.  So his selection of "Stab 'n Kill" for our Friday night 1980s poker 'n bourbon 'n all you can smoke sessions must be understood as an ironic selection too.  I don't remember much about the Bourbon we drank those evenings.  We were shooting it, with grimaces and mock toughness.  We were also just kids getting drunk and I don't remember much about those evenings at all, generally.  But the long term outcome was: 1) I never bought a bottle of Cabin Still ever again.  2) I stopped drinking Bourbon pretty much entirely for about 20
Jersey City
Drawbridge abstract
years.  I turned to single malt Scotch for the most part and never looked back until 2006 or so when Paul Pacult invited Wild Turkey to host a tasting at Keen's Steakhouse in NYC when my love affair with Bourbon properly began.

This all jibes with Mike Jasinski's (master dusty hunter) tasting notes for this 1972 Ducks Unlimited ceramic decanter.  When I first met him last autumn he walked me through a tasting.  I blogged about it and wrote this:  

"One of the most provocative things the Mike has said on line recently is that Old Cabin Still is both the best and worst Bourbon he's ever tasted. He attributes this to the fact that it was sourced from Stitzel-Weller glut stocks and, alternately, Seagram's lower end stocks. My impression of this brand is the yellow-label stuff from the early 1980s which my college buddies and I used to shoot. It's not a good impression so I was very curious to taste the difference. Mike lineup up drams of both. The 1980s Seagram NAS stuff was terrible. Insipid, thin mouth feel, harsh alcohol bite, and a flavor dominated by wet cardboard notes. The 6 year old age dated 1966-1972 Ducks Unlimited decanter Old Cabin Still, however, was very much in the mode of the contemporary Old Fitzgerald decanter I had just tasted - but if anything incrementally more honeyed, with a richer mouth feel. All the classic Stitzel-Weller wheated bourbon flavors were in play: caramel, toffee, butter braised brown Betty, demerara sugar and rum. Sandalwood perfume, and, on the finish, a clear note of light and sweet coffee and cream. Too much? Not a chance. Brilliance."
http://www.cooperedtot.com/2013/11/a-day-with-master-dusty-hunter-driven.html

(Notice the mistakes (probably my own) confusing "Seagrams" for "Canada Dry".  The whiskey that ended up conflated into Old Cabin Still is not Seagrams.  It's Canada Dry - a different company entirely with only the concept of "Canadian" in common.  That shows you need to take the factual content in this blog with a grain of salt.)

Ads for Canada Dry Bourbon start popping up in the mid 1960s.  Here's an example from 1967:
1967 Magazine ad for Canada Dry Bourbon - Nicholsville
The tone of the ad is one of apologetic regret for how poor the branding is.  The text reads "Fine sounding names are a tradition in the world of Bourbon.  But fine sounding names don't do anything for the taste of Bourbon.  Canada Dry has done something for the taste of Bourbon.  We made it smoother. ..." The tacit acknowledgement that the name (and the label and the bottle and everything) is completely lousy branding for Bourbon is covered by the bluster of their claims for the taste.  But having tasted it, and finding it among the most pathetic and forgettable Bourbons I've EVER tasted it's no surprise that the brand quickly disappeared.  But that left Norton Simon - the huge conglomerate that owned Canada Dry at the time, with a problem.  What to do with a bunch of Bourbon that had tax liability hanging over it?

Canada Dry was a soda company that had started in Toronto in the 1890s by druggist and chemist John J. McLaughlin.  In 1904 he created "Canada Dry Pale Ginger Ale" which began shipping to New York in 1919.  The timing was brilliant.  Prohibition meant that many drinkers were getting lower quality liquor and Americans found that most any liquor was pretty palatable when blended in with Canada Dry Ginger Ale.  Norton Winfred Simon (1907-1993), Californian food industrialist of tremendous success and market power (Hunts foods, Avis rental cars, McCall's publishing, Max Factor cosmetics, etc...) , merged his Norton Simon corporation with Canada Dry in 1964.  The bourbon appears the very next year.  I can only imagine some kind of competitiveness with Sam Bronfman (in the whiskey world in the 1960s everything comes back to Sam Bronfman so even though I don't have a shred of evidence for this I can't imagine it not being so).  The escapade was failure and soon Norton Simon is looking for a place to dump the inferior product that didn't sell.

On Straight Bourbon there is an old (2004) thread discussing the following bottle of what is labelled "Stitzel-Weller's Canada Dry Bourbon". There is a comment by noted Bourbon historian Michael Veach that speaks straight to this issue and backs up Mike Jasinski's account of Old Cabin Still being ruined by having Canada Dry Bourbon mixed in:

"Right after the [Van Winkle] family sold the [Stitzel-Weller] distillery the company [Norton Simon] also acquired a distillery in Nicholasville, Kentucky that made the Canada Dry spirits. They bottled Canada Dry Bourbon, Gin and Vodka. The whiskey from that distillery was not very good at all and they put most of it into Cabin Still, starting the downfall of that brand. - Mike Veach"

http://www.straightbourbon.com/forums/showthread.php?3139-Stitzel-Weller-Canada-Dry-Bourbon

But I received dramatic and fully independent corroboration for the tale from an employee of Stitzel-Weller who made the shift to Norton-Simon and witnessed these events first hand.  The gentleman is named Dale Hamilton.  In his own words:

"I went to work for Stitzel Weller in October - 1970 as Controller/Accounting Manager. When the company was purchased on June 28, 1972 most of the accounting functions were transferred to the New York offices of Somerset Importers. I was asked to take a position in the Finance Offices at Somerset but since I had no desire to live in New York I didn't accept the position. I was allowed to stay in Louisville and set up a purchasing department. I remained as Purchasing Manager thru the mergers with the Canada Dry Distillery Nicholasville, ky. Later when Somerset Importers took over the operations of Distillers Corporation in the U.S.A.  Sometime later I took on the duties of packaging development in addition to the purchasing.  Thru the years the company name was changed to United Distillers Production and later with the purchase of Schenley the name changed to Schenley Distillers , Inc.
...
The distillery at Nicholasville or Camp Nelson, KY was originally the Curley Distillery and later the Kentucky River Distillery.
...
Paul Burnside was the President of Somerset Importers at the time and their production operation was the Canada Dry Distillery at Nicholasville, Ky. The operation distilled bourbon and bottled gin & vodka for the Canada Dry brand..They also bottled some brandy for the Domeq brand.
As I recall Burnside had produced more bourbon for the Canada Dry Bourbon brand than was needed and he also wanted to get Somerset into the bourbon business. I was told that some of the bourbon was not of a good quality (musty) due to some warehousing problems. I was not an expert on the quality of bourbon, but I didn't care for the taste of the Canada Dry produced bourbon made with rye ,since I had been used to the Old Fitz bourbon produced with wheat.
Somerset was owned by Norton Simon at the time and money tied up in inventory didn't fit their plan. So now the Stitzel Weller Distillery could cease production for some time and the excess Canada Dry bourbon could be used in the newly purchased Cabin Still brand. The bourbon that was produced for the Cabin Still brand could now be used for some of the other Stitzel Weller brands.
...
As I recall the Canada Dry Bourbon, Gin, and Vodka labels were only sold in the control states. I don't recall exactly ,but sometime near the end of the brands in seems to me that the soft drink company, no longer connected to liquor division, the Canada Dry named was dropped and replaced with the name "Stitzel Weller" for a short time."


- Dale Hamilton (in several private e-mails.  Emphasis is my own).

 But what about this "distillery at Nicholasville or Camp Nelson, KY - originally the Curley Distillery and later the Kentucky River Distillery"? The Curley Distillery was built around 1880. Sullivan notes it as

"The Boone Knoll DistilleryRD #15, 8 th District Jessamine County, KY"
with the following photograph:
http://www.pre-pro.com/midacore/images/inserts/dist_DST233.jpg
The photograph resides at The Kentucky Historical Society where it is described as follows:
"Curley Distillery at Camp Nelson Bridge, Jessamine County, Kentucky, ca. 1905."http://www.kyhistory.com/cdm/ref/collection/PH/id/1099

Of this distillery Sam K. Cecil writes: "E.J. Curley & Company RD No. 15, Kentucky River, RD No. 45 Canada Dry.  Built in 1880."But by 1889 Curley's horses and wagons were impounded for non-payment of taxes although it managed to stay open until Prohibition when AMS bought the brands and remaining stocks.  In 1923 the distillery building was converted into a resort.  It was converted back into a distillery after Repeal, operating as "Kentucky River" RD No. 45." It ended up sold to Norton Simon "sometime in the 1960s".  "Norton Simon continued to operate the plant as Canada Dry until the late 1970s, when they bought the Stitzel-Weller Distillery RD No. 16 in Shively, Jefferson County." (the actual year of the purchase was 1972, thus showing that you sometimes have to take Cecil with a grain of salt).  The narrative concludes"The distillery building burned, and the warehouses were leased for a time to Seagrams to house production from their Anderson County plant.  Since then, they have leased to Bourlevard of Anderson County for their "Wild Turkey" whiskey".
http://www.amazon.com/Bourbon-The-Evolution-Kentucky-Whiskey/dp/1596527692

Chuck Cowdery summarized the history in a post on Straight Bourbon in 2000 thus:  "Built in 1880. In recent times, Norton Simon owned it in the 60s and operated it under the Canada Dry name until they bought Stitzel-Weller in 1972. The distillery building burned down. Seagram's used the warehouse for Four Roses until they built Lotus, at which time they leased them to Wild Turkey."
http://www.straightbourbon.com/forums/showthread.php?64-Fire-at-Wild-Turkey-Warehouse!

A distillery building burning down happens from time to time, of course.  Still, I'm struck by the timing.  Norton Simon using this distillery to produce a failure of a Bourbon brand.  Then buying a struggling but well respected distillery (Stitzel-Weller) and then apparently camouflaging the bad whiskey by mixing it into Cabin Still - the bottom of the line expression from Stitzel-Weller starting in 1972.  Then, the now useless distillery burns down.  How convenient!  The warehouses still stand - serving a better purpose holding better juice.

So, given all this history, it probably comes as little surprise that when I came across a case or two of old, sad, dirty, somewhat sun-faded liter bottles of Cabin Still in a scary store in a scarier part of Roseville, NJ I bought a few of the better looking ones, bottle glass stamp dated "88".  I cracked one open and tasted deeply.  "Old Stab 'n Kill" truly.  I also shared a dram of it with Ken Kurtz himself.  Then I attempted to give him one of the liters.  He politely declined.  In light of having recently tasted 1966-72 Old Cabin Still and 1970s-80s Canada Dry Bourbon with Mike Jasinski and having recently completed a survey of Old Fitzgerald from the 1960s-1990s I felt ready to put this late 1980s Cabin Still in context:


1972 and earlier bottlings say "Distilled and Bottled by Sitzel-Weller Distillery".  Afterwards the wording is changed to "Distilled For And Bottled By Cabin Still Distillery" (emphasis mine).

Cabin Still Kentucky Straight Bourbon Whiskey circa 1988 40% abv.  


Color: medium coppery amber.

Nose: Initially a bit sickly sweet and watery, it opens with air. After about 20 minutes it is malty, and fruity (juicyfruit, and turkish delight) beneath toffee, solvent, and candy corn.  Not too bad.  I'm getting Stitzel-Weller richness in the maltiness.

Palate: off-sweet opening.  Given the fruity nose I was expecting more sweetness in the opening, but it pulls back.  In the expansion there are notes of cherry and malt that recall Stitzel-Weller as well.  But there is a watery mouth feel and lack of density and impact.  As the expansion proceeds there is a tinge of rye prickle - a kiss of Virginia blond tobacco chaw spit in a watered down glass of good S-W whiskey.  This is, after all presumably, a 4 grain vatting.  Then, at the turn there is a bitter cardboard note.  As the finish proceeds the bitterness and cardboard flavor (like a corrugated cardboard box smells) grows and grows.  The finish is disgusting with bitterness, glue, and dry brown paper.  A disaster.  Particularly bitter given the hints of malt and cherry and oak lurking around in there.  There was Stitzel-Weller juice being tossed into the cardboard bitter mess of Canada Dry bourbon even as late as 1988.  It's a crime.  It's a crying shame.   Getting rid of the finish by continually sipping  to keep those Stitzel-Weller flavors detectable in the front end of the palate is the way to go with this stuff.

Adding a drop of water greatly improves the nose which, after 10 minutes to settle down, becomes candied like a full wheater. But it ruins what little body or mouth feel this whisky had, while amping up the undesirable rye spices which don't fit with the wheater sweeter aspects.  Definitely do not add water.

Bottom line - a disaster both for what happened in the vatting and, especially, for the special juice that was squandered here.

*

(Updated to one star down from two as, in further tasting I can't stomach this stuff at all).
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