The New Old Taylor, First Batch.

[cowdery]

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.

[OscarV]

Kinda feels like we are wittnessing history.

[DeanSheen]

Nice. Hopefully in 2017 we can be talking about this day while sipping on some new Old Taylor.

[Lost Pollito]

Can we keep this thread going until the juice hits the shelves? Who's with me?

[OscarV]

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.

[Lost Pollito]

I have it penciled in on my 2010 calendar to bump this thread no later than August.

Awesome. Now that is dedication.

[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.

[shoshani]

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*

[cowdery]

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.

[jinenjo]

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).

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?