PDA

View Full Version : Cowdery Interview



sku
01-14-2011, 19:04
There is a great audio interview with Chuck on the K&L Spirits Blog (linked below). It runs about an hour but is well worth a listen.

http://spiritsjournal.klwines.com/klwinescom-spirits-blog/2011/1/14/podcast-2-whiskey-expert-chuck-cowdery.html

camduncan
01-14-2011, 19:32
There's also a podcast version on Itunes for those that like to listen to on the run.

silverfish
01-15-2011, 10:24
Just finished listening. Click play and then do some web surfing
while you listen - you'll be surprised how quickly the hour goes by!

Chuck sounds like his blog profile picture looks. Some interesting
history discussed and his curmudgeon comment reminded me of his
"Get off my lawn." comment here. Glad he took time to do this.

cowdery
01-15-2011, 18:53
Chuck sounds like his blog profile picture looks.

I have a great face for radio.

jburlowski
01-16-2011, 17:09
In listing to the podcast, I note that Chuck says "there isn't a bourbon made that is 51% corn".

In fact, Woodstone Creek SBW is 51% corn.

cowdery
01-16-2011, 22:34
So I was only 99.99999999999999% right.

flintlock
01-16-2011, 23:19
Great interview - addressed two issues I'm interested in, the bargain quality of bourbon and the non-distiller shell game. Thanks Chuck! You should do a weekly podcast.

jburlowski
01-17-2011, 05:23
So I was only 99.99999999999999% right.

I didn't mean to tick you off, Chuck. Just trying to set the record straight.

unclebunk
01-17-2011, 05:55
Great interview - addressed two issues I'm interested in, the bargain quality of bourbon and the non-distiller shell game. Thanks Chuck! You should do a weekly podcast.

I loved the interview too and wish it was a regularly scheduled event. There's just so much ground to cover, and Chuck explains it all so well that even the average joe on the street would find it interesting. Good one, Chuck!

p_elliott
01-17-2011, 07:27
In listing to the podcast, I note that Chuck says "there isn't a bourbon made that is 51% corn".

In fact, Woodstone Creek SBW is 51% corn.


So I was only 99.99999999999999% right.

Have you tasted that stuff I'm siding with Chuck's original statement.

cowdery
01-17-2011, 13:37
David said he'd like to do another hour at some point. I'm glad it was well received. Since I normally write and can look things up, it's a bit daunting to do an hour off the top of your head.

flintlock
01-17-2011, 15:11
David said he'd like to do another hour at some point. I'm glad it was well received. Since I normally write and can look things up, it's a bit daunting to do an hour off the top of your head.

Looking forward to the second hour. A podcast would be a great idea - call it the Bourbon Country Herald or something...play some blues...interview industry people and maybe even some SB'ers that have vast experience and great collections...could be a lot of fun.

unclebunk
01-17-2011, 15:19
Looking forward to the second hour. A podcast would be a great idea - call it the Bourbon Country Herald or something...play some blues...interview industry people and maybe even some SB'ers that have vast experience and great collections...could be a lot of fun.

Another great idea, Ryan. Chuck would be marrying two of his great passions by spinning some Chicago blues and talking whiskey. And I think it would be very interesting to talk to "the man on the street" (i.e.--a few SB'ers) about how and why they got in to bourbon.

jburlowski
01-17-2011, 15:39
Have you tasted that stuff I'm siding with Chuck's original statement.

Yes, I have tried it (as have others here). I've talked with the distiller, Don Outterson, and he seems to be a stand-up guy. I have no reason to doubt his statement that his bourbon mash bill is 51% corn.

The bourbon is available at The Party Source & Binny's (among other locations)... you can try it for yourself.

Again, my comment is not aimed at Chuck... just trying to correct an honest misstatement.

cowdery
01-17-2011, 16:05
This whole issue is what, in the law, is called de minimis.

TNbourbon
01-17-2011, 18:08
I have a great face for radio.
LOL. Wish I'd said that! In addition, I have a great voice for newspapers! (With me, you've got to read between the wrinkles!):bigeyes:


...Since I normally write and can look things up, it's a bit daunting to do an hour off the top of your head.
Yeah, boy! (as they say around here.)

squire
01-17-2011, 20:43
de minimus or da most, what counts is what's in the bottle. Chuck I appreciate you spreading the word about Bourbon being a World class spirit.

p_elliott
01-18-2011, 07:44
Yes, I have tried it (as have others here). I've talked with the distiller, Don Outterson, and he seems to be a stand-up guy. I have no reason to doubt his statement that his bourbon mash bill is 51% corn.

The bourbon is available at The Party Source & Binny's (among other locations)... you can try it for yourself.

Again, my comment is not aimed at Chuck... just trying to correct an honest misstatement.

I'm sorry I was trying poorly to be humorous, I have no doubt it's 51% corn and I didn't think you were attacking Chuck, and I have met the the distiller myself as well. It's just that I think this stuff sucks and hardly constitutes being called bourbon.

jburlowski
01-18-2011, 14:29
I'm sorry I was trying poorly to be humorous, I have no doubt it's 51% corn and I didn't think you were attacking Chuck, and I have met the the distiller myself as well. It's just that I think this stuff sucks and hardly constitutes being called bourbon.

Opinions differ here on Woodstone Creek. I happen to like it and am glad to see a microdistiller producing fully-aged (4+ years) SBW. I think some of the adverse reaction to it is that, because of the low corn content, it doesn't taste "bourbon" enough.

As always, YMMV. :toast:

cowdery
01-18-2011, 16:54
Opinions differ here on Woodstone Creek. I happen to like it and am glad to see a microdistiller producing fully-aged (4+ years) SBW. I think some of the adverse reaction to it is that, because of the low corn content, it doesn't taste "bourbon" enough.

As always, YMMV. :toast:

I don't know if it's strictly the mash bill. It also doesn't seem to have the wood extractives that it should after more than four years. That could be because of poor aging conditions, insufficient seasoning of the wood, a very light char, or all three.