Black Bourbon Cleveland Whiskey

Anyone out there heard about this? Some new micro, coming out with a product soon. Quality of the product aside for the moment, I'm wondering if it can actually be labeled as bourbon. Best I can tell, it's not aged in barrels so much as they take barrels, chop them into pieces, tank it, and then apply some kind of pressurized-science-magic to it. Does this still satisfy the barrel requirement? Maybe Chuck can yell at someone.

http://fox8.com/2013/01/08/my-town-l...whiskey-brand/

ETA: nevermind. Looks like they start the process with young barrel aged bourbon. All that being said, any guinea pigs in the Cleveland area?

There area multiple old threads about these alchemists and the links are below.

I may end up being the local guinea pig but my hopes are not high. Some local chefs have been pimping the product but I fear that their excitement is not based on a traditional bourbon profile.

http://www.straightbourbon.com/forum...veland-Whiskey

http://www.straightbourbon.com/forum...p-spirit-aging

Also Clay Risen (Mash Notes Blog) wrote an article in the NY Times and mentioned them among others who are trying to speed up the ageing process.

http://www.nytimes.com/2012/08/22/di...oner.html?_r=0

Thanks for the links. Shoulda known this had been covered. As always, search is our friend.

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Originally Posted by MyOldKyDram

Thanks for the links. Shoulda known this had been covered. As always, search is our friend.

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What do you think of the idea of speeding up the "aging" of bourbon with science?

The serial entrepreneur who is behind this knows the marketing game well. He is obviously working the Cleveland media and chefs who are into the local ingredients movement here.

I tend to think it's a load of bull. That this serial entrepreneur is more of a two-bit huckster. That's being kind. And it saddens me that people will glom onto and even champion such a Barnumesque product. However, the proof is in the pudding and maybe this guy is more alchemist than chemist. Maybe he came into possession of a transmogrifier. Doubtful for sure, but you'll be sure to let us know, yeah? :D

When it comes to food and drink I consider myself a purist, it ain't broke don't be fixin nothing. HOWEVER, if they can make a good product and sell it to us at a decent price. Then more power to them. I may even buy a bottle.

I will buy a bottle as soon as I can track one down. I'll be happy to post my tasting notes when I do. If anyone knows of a definite store I can grab a bottle, please let me know.

Pressure cooker whisky, alchemy indeed, I wonder if the guy was ever in the pressure treated lumber business. I can understand the attraction for you homies but for $35.00 I can get a bottle of really good whisky.

My sampling will be by the drink and not through purchasing a bottle. I have a couple of chef/owner type of connections and I've asked them for a heads up when it is released.

One has sampled a pre-release version and declared it 'not bad.'

High praise indeed.