Microdistilled Baby Bourbons

[jbillin]

It seems that everyday brings new unaged or lightly-aged whiskeys to my local liquor store's shelves. I've been told these used to be called "white dog" whiskeys. There are malts, wheats, ryes and even millets. (Millet, imagine that!) So, it makes sense that today's "white dog" will eventually become tomorrow's sipping whiskey. When these white whiskeys "grow up", which are you most eager sample?

[White Dog]

Huh???? Micro Baby Bourbons aged too long? What hot-climate Microdistiller has a bourbon older than 15yrs?

Maybe I need more coffee, but I'm confused.

[p_elliott]

It seems that everyday brings new unaged or lightly-aged whiskeys to my local liquor store's shelves. I've been told these used to be called "white dog" whiskeys. There are malts, wheats, ryes and even millets. (Millet, imagine that!) So, it makes sense that today's "white dog" will eventually become tomorrow's sipping whiskey. When these white whiskeys "grow up", which are you most eager sample?

See this post

http://www.straightbourbon.com/forum...ad.php?t=15464

[White Dog]

Huh???? Micro Baby Bourbons aged too long? What hot-climate Microdistiller has a bourbon older than 15yrs?

Maybe I need more coffee, but I'm confused.

JBillin changed his post. My response was to his original text.

[Josh]

It seems that everyday brings new unaged or lightly-aged whiskeys to my local liquor store's shelves. I've been told these used to be called "white dog" whiskeys. There are malts, wheats, ryes and even millets. (Millet, imagine that!) So, it makes sense that today's "white dog" will eventually become tomorrow's sipping whiskey. When these white whiskeys "grow up", which are you most eager sample?

I think the ones you mention are the ones I'd most like to try. Stuff made with unusual grains like oats, millet, triticale, and the straight wheat whiskeys, not to mention the handfuls of fruit brandies that are being made too. I think in a few years the world of microdistilling will seperate the wheat (or triticale) from the chaff, as it were. We can start saying "This is good and this isn't" instead of saying everything has "potential".

[squire]

I recall reading that at one time during the Colonial Period peach brandy was the most widely available distillate in the Georgia Colony.

[jburlowski]

I find them all to be grossly underaged and grossly overpriced. What's the point?

[squire]

Well John, I recon the point is you will be saving some money.

[B.B. Babington]

Most are overpriced and some are obscenely overpriced. By "overpriced" I mean that if you're looking for a good value compared to other bottles, get something else. By "obscene" I mean some are going for price gouging hoping some sucker will by it. But many micro-distillers have to charge more because it costs them more to produce. They pay more just for an empty bottle than the big guys might pay for some fllled, labled, and cartoned bottles.

However, if you like sampling different flavors and trying some interesting innovative products, then the micro-distlillery stuff shouldn't be overlooked. Some of these guys and gals are really producing some amazing products.

[B.B. Babington]

sorry I didn't answer the question. the unaged/underaged whiskeys I'm most interested in trying are authentic bai jiu and similar products.