Death's Door White Whiskey

[cowdery]

Kevin Erskine on The Scotch Blog today has an excellent post about Death's Door which also does a good job of making clear this whole idea of white whiskey. You can find it here (http://inebrio.com/thescotchblog/?p=1496).

Death's Door is not scotch. It's made in Wisconsin. There is a thread about it from last year here (http://www.straightbourbon.com/forums/showthread.php?t=12146).

[Bourbon Boiler]

Interesting. Regardless of the stated strategy, I wonder if this could lead non-bourbon drinkers into bourbon if they like the sweetness and the immature flavor.

[silverfish]

Any guess as to why the label change?...

OLD:

http://3.bp.blogspot.com/_2K7YmRHrofs/SwVTckr9qlI/AAAAAAAABGo/R29UaNDan8c/s400/P1010678.jpg


NEW

http://www.deathsdoorspirits.com/media/images/photos/bottles/WHISKY.jpg

[ILLfarmboy]

They wanted "white" in the name to explain the lack of color. Frankly, if that needs to be explained, they're marketing it to the wrong folks, or maybe not.

I just don't see vodka drinkers, especially young hipsters who know nothing about whiskey, going bonkers for white dog.

[cowdery]

White Whiskey has become the buzzword du jour.

[NeoTexan]

White Whiskey has become the buzzword du jour.

Frost 8/80 anyone?

[Gillman]

I wonder what proof the product is distilled out at, presumably 190 or under.

Gary

[p_elliott]

I wonder what proof the product is distilled out at, presumably 190 or under.

Gary

To be whiskey it would have to be distilled at 160 or less.

[Gillman]

That's for bourbon or rye, "whisky" can be distilled at up to 190 proof. A lot of the character will depend on the final distilling out proof.

Gary

[BFerguson]

http://www.wearedesignbureau.com/2011/02/redesign-deaths-door/

Some background information on the label redesign.....

I was in a local shop the other day, they just had got some in stock, but in the old clear label.

[White Dog]

Death's Door loves to talk about Washington Island wheat. Do they use a small amount of Wisconsin grain? Yes, but the bulk of their Gin and Vodka is GNS that comes from out of state. Iowa, I'm told. :rolleyes:

On top of that, there is no actual Death's Door distillery, and there never has been. It's now rectified for them at Yahara Bay distillery in Madison. I say now because originally it wasn't even bottled in Wisconsin, but rather in Iowa where they get the GNS. This is Templeton of the north.:horseshit: :horseshit:

[fishnbowljoe]

I still have a bottle of that from the first experimental batch they did. Joe

[BFerguson]

Did they number and date those early bottles. Out of sheer curiosity i went back and picked up the last two bottles they had. the bottles had a three digit number on the left of the clear number, and what appears to be a date, it was 10/08 on the right hand side. I figured i would open one for tasting, and bunker the other.

if they did for being so limited it sometimes had to believe that this can pop up randomly. I had never seen these in this particular store. At most, there were only there on the shelf for less than a week.

Thanks
B

[fishnbowljoe]

No numbers or dates on my bottle. IIRC there were only 900 bottles of the first batch. They actually aged these in used barrels for a very short time. The whiskey has a faint bit of color to it.

Here's are a couple of links about it from 08.

http://www.ppulse.com/Articles-c-2008-03-21-75103.113117_Deaths_Door_Spirits_Announces_Prerele ase_of_White_Whisky.html

http://deathsdoorspirits.blogspot.com/2008/03/white-whisky.html

The first two pics are stock photos, the second two are of my bottle.

The label has changed. It used to be a clear label that just said Death's Door Whiskey. Now they have what appears to be a paper label stating Death's Door White Whiskey.

Joe

[BFerguson]

Thanks for the reply. The two that I picked up have the clear label, but no color to the liquid. Completely clear.

B

[Jonny.Applebury]

Every time I drink this Death's Door product, I taste raisins. Handfuls of raisins. It's kind of like bad grappa. This is from drinking it neat.

That said, a friend of mine swears by this stuff. He takes it on the rocks and often as a mixer.