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.
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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.Quote:
Originally Posted by cowdery
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.Quote:
Originally Posted by flintlock
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.Quote:
Originally Posted by p_elliott
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.
This whole issue is what, in the law, is called de minimis.
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:Quote:
Originally Posted by cowdery
Yeah, boy! (as they say around here.)Quote:
Originally Posted by cowdery
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.
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.Quote:
Originally Posted by jburlowski
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.Quote:
Originally Posted by p_elliott
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.Quote:
Originally Posted by jburlowski