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The New Old Taylor, First Batch.
As archivist at the Filson Historical Society for the papers of E. H. Taylor, Jr., Mike Veach discovered that Taylor favored white corn, not yellow, and used 2 1/2 times the normal amount of barley malt -- about 25% malt. With 10% rye and the rest white corn, that was Taylor's mash bill. He distilled it to about 107 proof and put it in the barrel that way, aging it for about 8 years.
The picture below, courtesy of Mark Brown, is that recipe, last week, in the micro-distillery fermenters at Buffalo Trace. The first batch of the new Old Taylor has started its journey.
Re: The New Old Taylor, First Batch.
Kinda feels like we are wittnessing history.
Re: The New Old Taylor, First Batch.
Nice. Hopefully in 2017 we can be talking about this day while sipping on some new Old Taylor.
Re: The New Old Taylor, First Batch.
Can we keep this thread going until the juice hits the shelves? Who's with me?
Re: The New Old Taylor, First Batch.
Quote:
Originally Posted by
Lost Pollito
Can we keep this thread going until the juice hits the shelves? Who's with me?
I have it penciled in on my 2010 calendar to bump this thread no later than August.
Re: The New Old Taylor, First Batch.
Quote:
Originally Posted by
OscarV
I have it penciled in on my 2010 calendar to bump this thread no later than August.
Awesome. Now that is dedication. :grin:
Re: The New Old Taylor, First Batch.
As Cowdery reported BT wants to get the new OT on par with the Van Winkles as far as quality and reputation but as a ryed bourbon of course.
I think when this comes out they should also change the name.
Using Old in the Old Taylor name might not have the same appeal for a top shelf bourbon.
I would suggest "Edmund Haynes Taylor JR.".
This would give it the look and sound of William Larue Weller, George T Stagg, Thomas H Handy.
Re: The New Old Taylor, First Batch.
Quote:
Originally Posted by
OscarV
I would suggest "Edmund Haynes Taylor JR.".
This would give it the look and sound of William Larue Weller, George T Stagg, Thomas H Handy.
I think you may be on to something there.
I expect this to be damn fine juice when it hits the shelves, even though it will differ markedly from Taylor's own juice, which came from pot stills. I imagine that BT is using a column still for first distillation, as is standard practice today.
*salivates*
Re: The New Old Taylor, First Batch.
Quote:
Originally Posted by
OscarV
As Cowdery reported BT wants to get the new OT on par with the Van Winkles as far as quality and reputation but as a ryed bourbon of course.
I think when this comes out they should also change the name.
Using Old in the Old Taylor name might not have the same appeal for a top shelf bourbon.
I would suggest "Edmund Haynes Taylor JR.".
This would give it the look and sound of William Larue Weller, George T Stagg, Thomas H Handy.
Their intention is to use "Col. E. H. Taylor, Jr." on all the new stuff. "Old Taylor," as it is, will continue for the time being.
Re: The New Old Taylor, First Batch.
Thanks for the photo. Very exciting indeed! I imagine when it hits the shelves I'll no longer be paying $17 a bottle (as with dusty prices).
Quote:
Originally Posted by
cowdery
Taylor favored white corn, not yellow, and used 2 1/2 times the normal amount of barley malt -- about 25% malt. With 10% rye and the rest white corn, that was Taylor's mash bill. He distilled it to about 107 proof and put it in the barrel that way, aging it for about 8 years.
Is this also the recipe ND was using up until 1972 or when Beam took over?
