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  1. #41
    Advanced Taster
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    May 2011
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    Re: Tom's Foolery tasting

    Brief article about what they are doing at this distillery: http://www.clevescene.com/cleveland/...nt?oid=2752034

  2. #42
    Bourbonian of the Year 2002 and Guru
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    Re: Tom's Foolery tasting

    One thing the article doesn't mention is the person who made all of those introductions.

  3. #43
    Advanced Taster
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    May 2010
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    Leopold Bros. Distillery
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    109

    Re: Tom's Foolery tasting

    That's a HUGE accomplishment, Mr. Cowdery. Thank you.

    Should also silence those who are new to distilling who say that you aren't pulling for the small guys.

    Congratulations to Tom! How great is that that he's resurrecting such a fine part of America's whiskey history? Makes me proud to be an American distiller.

    Really, really cool.

  4. #44
    Bourbonian of the Year 2002 and Guru
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    Re: Tom's Foolery tasting

    Tom sent me this picture a couple of days ago. That's him in back. The guy on the left is Dick Stoll, the last master distiller at Michter's and the only person who actually operated the one-barrel-a-day distillery when it was in Pennsylvania.

    It looks like they're having fun.
    Attached Images Attached Images

  5. #45
    Bourbonian of the Year 2011
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    Toronto, Canada
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    Re: Tom's Foolery tasting

    Fascinating. Someone should sit down with Dick Stoll, what a fund of knowledge he must have. I can't believe he started so young at Michter's (21 if my numbers are right). I wish the bourbon venture well at Tom's Foolery, its applejack is superb.

    My questions to Stoll would be, what was the exact origin of the recipe for Michter's Original Sour Mash 6 years old? Was it always aged in new charred oak and if not, why not? Finally, could that exact taste be duplicated today?

    Gary

  6. #46
    Connoisseur
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    Jan 2010
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    927

    Re: Tom's Foolery tasting

    Dick comes up and visits with me about every 6 months. He is a treasure trove of knowledge. He is getting up there in years, but his mind is rock solid. Hell of a nice guy. You should hear some of the stories he tells about how things used to go on and how Everett Beam was such a character. He said he had to drive him home many nights. I do wish somebody would get down what he remembers on paper. I have suggested Malt Advocate interview him, but I do not know if they did.

  7. #47
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    Jan 2010
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    927

    Re: Tom's Foolery tasting

    One of the interseting things he told me of Michters, and I have heard this of other places where Beams worked was that every fall when they got started, Everett would call Ky, and one of his brothers would send up a copper jug of yeast. They would keep this jug yeast alive until they shut down in the summer. When Everett died, they lost the connection to the Beam yeast and had to switch to using red star. Annother fact he said they made a lactic yeast starter. Holding rye and malt at 128 degrees long enough for it to sour or the ph would drop to 4.7 or so, then jack it up to 180 to kill the lactic bacteria then cool and add the yeast.

  8. #48
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    May 2010
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    Leopold Bros. Distillery
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    109

    Re: Tom's Foolery tasting

    Fascinating!

    That's precisely (128 is a tad high in temp for lactobacillus) how German brewers create acid to acidify their mash in accordance with Purity and Tax Law standards... only difference is that they use first wort from a lauter tun (unhopped, obviously) rather than rye. That's providing organic acid in the mash, leading to some well know esters in the barrel.

    In German Breweries it's called biological acidification, and of course, instead of providing a starter for yeast, they're simply acidifying the mash and/or kettle. We use the process to make the acid portion of our Sour Apple Liqueur.

    Betcha a quarter that there were some German brewers bouncing around in American distilleries back in the day.

  9. #49
    Bourbonian of the Year 2011
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    Re: Tom's Foolery tasting

    Tom, PM when he next comes up, I'd love to come down to meet you both.

    Gary

  10. #50
    Bourbonian of the Year 2002 and Guru
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    Re: Tom's Foolery tasting

    The Beams are German, originally Boehm. Jim Beam, Maker's Mark, and Heaven Hill all use some version of the Beam family yeast. It may also be somewhere in the Four Roses repertoire, since most of the pre-Seagram's distillers at Four Roses were Beams. Maybe even Brown-Forman, since the founder of Early Times was a Beam.

    Kentucky is still crawling with them.
    Last edited by cowdery; 11-30-2011 at 18:24.

 

 

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