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View Full Version : Maker's Mark Devil's Cut?



barturtle
05-30-2013, 09:00
http://www.courier-journal.com/article/20130530/BUSINESS/305300042/Maker-s-Mark-plans-distillery-upgrades-get-more-bourbon-out-its-barrels


Sounds a lot like the process they use for Devil's Cut...

Kyjd75
05-30-2013, 09:09
http://www.courier-journal.com/article/20130530/BUSINESS/305300042/Maker-s-Mark-plans-distillery-upgrades-get-more-bourbon-out-its-barrels


Sounds a lot like the process they use for Devil's Cut...

I hope it doesn't taste like Devil's Cut . . .

squire
05-30-2013, 10:09
The mental imagery of a bunch of guys squeezing barrel staves makes me wish I was a cartoonist.

Restaurant man
05-30-2013, 10:12
This is a trend that will be copied soon by some of the other big guys. Unless of course the same chorus of makers ambassadors that got them to change their proof back object. anyone?

squire
05-30-2013, 10:14
I believe the other big guys have been quietly doing this, or some version of it, all along.

Flyfish
05-30-2013, 10:56
I believe the other big guys have been quietly doing this, or some version of it, all along.
On the BT tour, we saw barrels being dumped to a huge stainless steel tank. Then the barrels were rinsed with water and the water was sent to the tank. No point in letting the boys in Scotland get any more enhancement to their product than necessary.

squire
05-30-2013, 11:42
Aye, but some of those scotches could use the improvement.

Josh
05-30-2013, 14:45
Pretty sure the folks in Lynchburg do the same thing.

cowdery
05-30-2013, 14:51
Today must be goodie day at the KEDFA. They also approved money for Angel's Envy and approved an extension for Wild Turkey's incentives. I didn't see Michter's on the list, but they have a request in. Toyota got some money too.

Everybody rinses barrels to get a little more out. Jack Daniel's was the first to take it further. They built a facility where they take freshly dumped barrels, fill them about 1/3 full with water, then store them for about two weeks before dumping them again. Beam took it a little further by heating the water and using a device like a paint mixer to shake the barrels. This probably accomplishes the same thing storing does for Daniel's, without the huge warehouse Daniel's had to build just for this.

When asked if the Beam process makes the barrels less desirable for the scotch makers who get them next, Fred Noe replied, "I don't really give a fuck what scotch makers think."

smknjoe
05-30-2013, 15:12
Nice! Neither do I.

squire
05-30-2013, 15:58
We don't need a hand count the ayes have it.

MarkRuck
05-30-2013, 16:13
I second that........

cowdery
05-30-2013, 16:18
If you've ever talked politics with Bill Samuels, you know he's a very conservative, small government Republican. So is Wes Henderson of Angel's Envy. Neither is stridently so, but that is their political bent. But they and plenty of others were on line today to take taxpayer money from the Kentucky Economic Development Finance Authority. MM got $100,000 and AE more than $800,000 for their still-unannounced Louisville distillery project. Spin it any way you want, and no doubt some will. I don't intend to make a big thing about it, I just find it amusing.

Michter's and Wild Turkey got their incentives extended.

Toyota is planning to expand its plant in Georgetown. They got the big bucks at $145 million, to create 750 new jobs. Is $193,000 per job a good deal?

suntour
05-30-2013, 16:36
:lol:
Welfare's bad when someone else is gettin' it!

mosugoji64
05-30-2013, 19:54
When asked if the Beam process makes the barrels less desirable for the scotch makers who get them next, Fred Noe replied, "I don't really give a fuck what scotch makers think."

:slappin: Oh my, I teared up a little laughing at that one! Great quote, Chuck! :slappin:

yountvillewjs
05-30-2013, 20:08
Somewhat surprised they don't steam out the stave juice. Shocking how much is trapped in there.

Restaurant man
05-30-2013, 22:34
I'm steaming my barrel stave chair and table right now. Comon over fellas. We Gina get smashed

barturtle
05-31-2013, 08:14
My math says, that assuming they yield 2 gallons of additional whiskey, since they say "additional gallons", I'll assume that's at least 2, and assuming if they have typical losses as reported by industry of 10% the first year and 5% each year after. 37 gallons after 6 years. That's a 5.4% change, nearly equaling the 6.7% change they were trying with the watering it down attempt.

P&MLiquorsEric
05-31-2013, 18:30
To pile on makers mark again, we were finally given word that large format (1.75L bottles) of Makers Mark are on "allotment" here in the motherland, Kentucky. Cowdery spoke of this recently but was given the typical "I see stacks of makers at every retailer i visit" responses. Unfortunately people hear "shortage" and think pappy or black maple hill type of shortage. They are not the same type of products and the shortages of each are not similar either.

tylermke
05-31-2013, 18:53
My math says, that assuming they yield 2 gallons of additional whiskey, since they say "additional gallons", I'll assume that's at least 2, and assuming if they have typical losses as reported by industry of 10% the first year and 5% each year after. 37 gallons after 6 years. That's a 5.4% change, nearly equaling the 6.7% change they were trying with the watering it down attempt.

That's some pretty good back-of-the-napkin math there.

I had no idea it would yield an additional 2 gallons. That seems quite high for some reason.

squire
05-31-2013, 18:56
Two gallons of diluted whisky sounds more probable.

tylermke
05-31-2013, 19:13
Two gallons of diluted whisky sounds more probable.

I agree, I wasn't implying it would be 2 gallons @ barrel proof. Just seems like a lot no matter how you look at it.

squire
05-31-2013, 20:06
Stave squeezins were never so good.

Eggman
06-12-2013, 19:57
Howdy, I've had Maker's Mark. I've had Devil's Cut. I like Jim Beam black and find White label at least "tolerable". Maker's Mark is a pleasant Bourbon, but barrel squeezings or no, that Devil's Cut is some awful stuff.

P&MLiquorsEric
06-12-2013, 20:05
Howdy, I've had Maker's Mark. I've had Devil's Cut. I like Jim Beam black and find White label at least "tolerable". Maker's Mark is a pleasant Bourbon, but barrel squeezings or no, that Devil's Cut is some awful stuff.

Makers is good at keeping flavor profiles consistent. If it adds more useable juice and keeps all sizes on shelf without price increases, I am all for it.

Cosign on devils cut btw.

HighTower
06-15-2013, 03:28
Fred Noe replied, "I don't really give a fuck what scotch makers think."
That's why I love Fred, he's so brutally honest and doesn't hold back. Can't wait to catch up with him in October, he's headed our way.

Scott

cowdery
06-16-2013, 15:32
When you have a job from which you cannot be fired, you might as well take advantage of it. He learned that from his father.