Buffalo Trace Distillery has just announced the newest addition to the Colonel E.H. Taylor, Jr. Collection with the addition of The Barrel Proof Bourbon Whiskey. This barrel proof, uncut, unfiltered rye recipe bourbon comes in at a respectable 134.5 proof and was aged for seven years on the sixth floor of Buffalo Trace’s Warehouse C, built by Colonel Taylor in 1881. Fourth in the line of E. H. Taylor, Jr. collection of whiskeys, it joins the Old Fashioned Sour Mash Bourbon, Single Barrel Bourbon and Warehouse C Tornado Surviving Bourbon released within the past year.
What’s it like? According to a press release “an aroma of cooked, berries meets the nose, followed by a rich caramel and slightly floral smell. The taste is bold – full of spice that fills the mouth with a distinct flavor of toasty vanilla, dried oak and pepper. The finish is long and satisfying with a powerful rye character and lingering hints of fruit.”
The Col. E.H. Taylor, Jr. Barrel Proof Bourbon will be available in June with a suggested retail pricing is $69.99 for a 750 ml bottle. Limited availability.
I love it when mainstream magazines publish fine beverage features. Esquire, GQ, and this case, WIRED, put together some of the best fine beverage content on the planet.
“The Mystery of the Canadian Whiskey Fungus” by Adam Rogers appears in the current issue of Wired and can be read in its entirety online. The piece explores a mysterious black fungus connected to Canadian Club whiskey’s barrel aging warehouses and it’s impact on local residents.
From the article:
Standing at a black-stained fence, Doyle explained that the distillery had been trying to solve the mystery for more than a decade. Mycologists at the University of Windsor were stumped. A team from the Scotch Whisky Association’s Research Institute had taken samples and concluded it was just a thick layer of normal environmental fungi: Aspergillus, Exophiala, stuff like that. Ubiquitous and—maybe most important—in no way the distillery’s fault.
Scott shook his head. “David,” he said, “that’s not what it is. It’s something completely different.”
Click here to continue reading this article.
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06.24.2011 | Alan Kropf
A Japanese coffee-esque beverage with whiskey? Didn’t Mutineer Jeff invent that years ago? I guess it’s finally ready for the mainstream in Japan. Details are sketchy at best, most coming from a blog with a serious Japan fetish, which claims:
Kirin has launched a new limited edition drink that has the look of a canned coffee drink but the kick of good ol’ alcohol. On sale only at Tokyo area convenience stores from Wednesday January 19th, the “Yoru Cafe” (Night Café) comes in two flavors: “caffe latte liquor” and “tea liquor”. Kirin is likely trying to imitate the success Suntory has had with their Horoyoi brand, a series of chuhai beverages aimed at younger drinkers who shy away from the typical salaryman activity of gulping beer at home. Since younger consumers prefer to hang out in a coffee shop or café as much as a traditional izakaya, Kirin will hope to capture some of that atmosphere through this new concept. See the full post »
In theory, if something is fermentable, you can make booze out of it. Things high in sugar content happen to be excellent candidates for distilling. Corn, potatoes, cane sugar — all great foundations for spirits.
And what about urine? Apparently so…
For the life of me, I cannot even begin to understand the thought process behind distilling human pee. Who even comes up with this idea, let alone executes it? And if that wasn’t hard enough to contemplate, the fact that people have actually tasted such a product completely blows my mind.
Let me explain. There is a man, a very unique man, by the name of James Gilpin, who has decided to focused his research and design on the future of health care and the implementation of new biomedical technologies. Mr. Gilpin is particularly preoccupied with diabetes, as he himself is a type 1 diabetic. During his research, Mr. Gilpin observed that large amounts of sugar are excreted on a daily basis by type-two diabetic patients, especially in the urine of the elderly. See the full post »
Professor Martin Tangney, Director of the Biofuel Research Centre — Photo: REUTERS
Captain Whiskey, he’s our hero… gonna take pollution down to zero…
As if whiskey wasn’t already awesome enough, scientists at Edinburgh Napier University have discovered a way to turn by-products of whiskey production into butanol biofuel. Like ethanol, butonal can be used as an alternative automobile fuel source. The scientists claim that butanol is superior to ethanol, with a 30 percent greater efficiency and power output. It can also be introduced to unmodified engines, unlike ethanol which requires engine modification. See the full post »
This past Saturday July 24th, Dry Fly Distillery of Spokane, Washington released its limited supply of locally sourced Wheat Whiskey to the world. Okay, maybe not the world, but to those fortunate enough to live close enough to the distillery to line up at 8:00 in the morning. For those of us that were not located close enough to attend the release, a small selection of liquor stores around Washington, Oregon, Idaho and Minnesota will be carrying a supply of this limited release. See the full post »
George Stranahan, artist, rebel and founder of Flying Dog Brewery has now ventured into the tasty world of whiskey. When his barn burnt down over seven years ago one of the firefighters helping douse the flames was Jess Aspen, a fellow lover of spirits. As the two discovered their shared passion for alcoholic beverages the idea was born to create a whiskey distilled in the beautiful landscape of Colorado. Now available, Stranahan’s Colorado Whiskey is a small batch distillery located in Denver. Availability is limited, but sure to be coming to your area soon.
Check out this new “ultra-premium” whiskey being offered by Beam Global Spirits & Wine, “Rye One”. I’m gonna be honest, as kitchy as the logo is, it is confusing as hell.
The official press release makes no mention of where or how this spirit is produced, and who actually produces it, but these are details of little concern to the modern beverage journalist I suppose. There is adequate focus on the logo and concept behind this new product, but little else. Have we entered such an era of Branding that we’ve lost sight of what is important? See the full post »