Ray in Atlanta
Gerorgia moon is watered down Mellow corn white dog if you will.
They're both made by Heaven Hill and are the same out of the still. Georgia Moon is un-aged and 40% ABV. Mellow Corn is aged at least 4 years in used barrels and 50% ABV.
I wonder what the barrels previously held in them? I'm sure that's going to influence the taste a bit.
Michter's Distillery, Inc. DSP-PA-17 Schaefferstown, PA.
Until Wednesday Feb. 14th, 1990, Michter's was "The whiskey that warmed the revolution."
We are making a corn whiskey. It's 80% corn and 20% malted barley and aged in used barrels. We also stick that grain bill in new barrels, which is bourbon.
We are going to blend those two to make one product that will be labeled as neither a corn whiskey nor bourbon. We're got the labels approved a while back and we're just going to call it "Appalachian Whiskey". We're pretty excited about.
My thinking has been that when people around here think of moonshine, they mistakenly think it's corn liquor. In fact, most of it around these parts is made from sugar. So, it's really our play on aged moonshine, if there ever was such a thing. The label is more about the region and not so hokey as I make it sound.
We started putting it away last year so I hope to have some out next spring. It's interesting now, but a bit green.
Since Heaven Hill sells the vast majority of its used barrels, I assume they keep some of the most desirable ones for their own limited re-use purposes.
I also assume that the most desirable ones are the youngest, i.e., the ones that held bourbon for the least amount of time. The bourbon that is used for ready-to-drinks for the Australian market is barely two years old--just old enough to be called 'straight bourbon.' I imagine those are the barrels they retain for aging Mellow Corn.
No, they don't re-char them. They are merely emptied and rinsed. I know of no re-charring done by U.S. distilleries, but I know the Scottish distilleries do, on occasion, scrape and re-char. Obviously, this is highly labor intensive and is not done often.
Heaven Hill's principal use for used barrels is for aging their brandies, primarily Christian Brothers. In addition to the youth of the barrels, there is the fact that both the brandies and the bourbon for the ready-to-drinks are aged at Bernheim, whereas the rest of Heaven Hill's bourbons are aged in Bardstown and vicinity. There's a good chance that Mellow Corn is also aged at Bernheim.
The masonry warehouses at Bernheim are mostly empty, so anything they can age there and not ship to Bardstown they probably do age there. Parker and Craig Beam don't like the way the masonry warehouses age so with the exception of the RTD stuff and some contract production, they don't age any bourbon there.
Last edited by cowdery; 11-23-2011 at 10:56.
Do you know if they try to sweat the barrels in some way to extract the last bit of alcohol when they dump? Or, do they leave that in order to add something to the Mellow Corn?