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  1. #381
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    Re: WT Rye 81 proof?!

    They oughta hire some PR people who actually drink whisky.
    We're Bourbon Geeks, it's who we are, it's what we do.

  2. #382
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    Re: WT Rye 81 proof?!

    Going to a tasting w/ Jimmy Russell tonight ... I'll ask him...
    Mark

  3. #383
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    Re: WT Rye 81 proof?!

    Ask him for me what percentage of the flavor in the finished whisky comes from the barrel rather than mashbill or yeast.
    We're Bourbon Geeks, it's who we are, it's what we do.

  4. #384
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    Re: WT Rye 81 proof?!

    He's a cagey old dodger, good luck getting a solid answer that won't be contradicted in another conversation at a different event. Also I don't think he is responsible for any of the decisions like what proof to bottle at. That's probably all handled in a different department.

  5. #385
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    Re: WT Rye 81 proof?!

    Since he was present at the time in the late 50s I would also like to know what proof they brought it off the still and what proof it entered the barrel. That's not a dark secret or anything but an accurate reply would contradict the canned "We make the same as we always did" response we've heard before.
    We're Bourbon Geeks, it's who we are, it's what we do.

  6. #386
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    Re: WT Rye 81 proof?!

    Quote Originally Posted by squire View Post
    Since he was present at the time in the late 50s I would also like to know what proof they brought it off the still and what proof it entered the barrel. That's not a dark secret or anything but an accurate reply would contradict the canned "We make the same as we always did" response we've heard before.
    I can't remember whether he mentioned the proof off the still, but he did say they barrel at 107 - "always felt that best bourbon was made barreling between 105 and 110". Another interesting comment was that at 125 barrel entry proof, they feel you pull things out of the wood that you don't want. Didn't get to ask your question about percent of flavor coming from barrel vs. mashbill vs. yeast, a pretty good crowd tonight.
    Mark

  7. #387
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    Re: WT Rye 81 proof?!

    Oh that's rich, between 105 and 110. What, do they lack the competence to get the entry number exact or is it dancing a side step around the fact WT recently raised their barrel entry proof to 110. Then skip forward to imply Beam, Buffalo Trace, Heaven Hill, Barton and Brown-Forman are all making a tainted product because they use 125 as the barrel entry proof.

    Mr. Russell is an engaging fellow but I'm apparently not a member of his target audience.
    We're Bourbon Geeks, it's who we are, it's what we do.

  8. #388
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    Re: WT Rye 81 proof?!

    Quote Originally Posted by squire View Post
    Oh that's rich, between 105 and 110. What, do they lack the competence to get the entry number exact or is it dancing a side step around the fact WT recently raised their barrel entry proof to 110. Then skip forward to imply Beam, Buffalo Trace, Heaven Hill, Barton and Brown-Forman are all making a tainted product because they use 125 as the barrel entry proof.

    Mr. Russell is an engaging fellow but I'm apparently not a member of his target audience.
    They have more than one product they may barrel differently for different products.
    Normal is an illusion. What is normal to the spider, is chaos for the fly.

  9. #389
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    Re: WT Rye 81 proof?!

    That makes sense Paul, which products?
    We're Bourbon Geeks, it's who we are, it's what we do.

  10. #390
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    Re: WT Rye 81 proof?!

    Quote Originally Posted by squire View Post
    That makes sense Paul, which products?
    Have to ask Jimmy or Eddie that.
    Normal is an illusion. What is normal to the spider, is chaos for the fly.

 

 

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