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mbanu
06-28-2005, 18:12
If Kentucky Tavern is now a rye (http://www.straightbourbon.comhttp://www.straightbourbon.com/forums/showthreaded.php/Cat/0/Number/20056/page//vc/1) owned by Barton, what makes it different than Ten High?? Different rye mashbill? Different age? Different distillation proof?

Any help would be greatly appreciated.

Joe_Blowe
06-28-2005, 18:56
Apologies for going OT here, but are you the same 'mbanu' that I see over at eGullet?

mbanu
06-28-2005, 20:35
Yep.

Joe_Blowe
06-28-2005, 20:56
Well, that's kinda neat, bumping into someone on the 'net...

Hedmans Brorsa
06-30-2005, 08:51
If Kentucky Tavern is now a rye owned by Barton, what makes it different than Ten High?? Different rye mashbill? Different age? Different distillation proof?



I´m certainly no expert on this but in Jim Murray´s complete book of whisky there´s an amusing anecdote where the author tries to extract info from Jeffrey Dalton at Barton.

He´s not very succesful but on the question whether they use different mashbills or not he gets a "possibly" as answer. Maybe this could be construed as 'yes'?