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  1. #1
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    Jimmy Russel Interview complete with a sb.com shoutout

    Here is an interview with Jimmy Russel that I just found. At the 18:35 mark he mentions SB.com. I liked when the lady asked Jimmy what his mashbill percentages were. He said "What?".........."What?" and then moved on. Classic.


    http://www.drinkspirits.com/intervie...ink+Spirits%29

  2. #2
    Bourbonian of the Year 2011
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Good interview, he's as sharp as a tack but with a full-on down-home style. I like the combination.

    Despite all the heritage and continuity of tradition evoked in the interview (the genuineness of which I have no doubt), I must say I find WT bourbon generally uninspiring. Rare Breed is the best IMO of the widely available brands (a mingling), but 101 just doesn't seem what it was despite the statements that nothing has changed except the scale of production. The new 81 was pretty ordinary, IMO again. I have had Tradition and that range, but don't really find them better.

    Not sure what explains it.

    Gary

  3. #3
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Sign of the times Gary. Streamlined modern production techniques, higher proof off the still and into the barrel, charring the barrel in such a way as to speed up extraction of wood sugars and color, younger whisky in the bottle, just the way things are now.

  4. #4
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Thanks for posting the link, Bradley. Very interesting!
    "I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet

  5. #5
    Bourbonian of the Year 2011
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    I agree generally Squire but he did say that they distill out and enter at low proofs, I think 115 and 110 respectively but the interviewers talked over him at that point and I couldn't get the final numbers. So that part hasn't changed, but clearly the picture is different today than in years past, or at least that is the view of many here I believe.

    Gary

  6. #6
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Thanks for sharing, that was fun to watch.

    Best regards, Tony

  7. #7
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Quite so Gary, they are low by Beam standards, but higher than the 110 off the still 107 into the barrel WT used just a few years ago. We can still find 108 barrel proof Rare Breed on retail shelves today.

  8. #8
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Quote Originally Posted by squire View Post
    Quite so Gary, they are low by Beam standards, but higher than the 110 off the still 107 into the barrel WT used just a few years ago. We can still find 108 barrel proof Rare Breed on retail shelves today.
    Per Chuck, 130 off the still and 115 into the barrel with the into being increased from 110 about 6 years ago.
    Thad

    BTOTY-2011

  9. #9
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Yes Thad, that's the most recent change, the figures were lower before then but I lack the energy to look up the timelines.

  10. #10
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    Re: Jimmy Russel Interview complete with a sb.com shoutout

    Good session with the Master! Jimmy Russel is a rare breed himself and he seems to genuinely enjoy sitting with bourbon enthusiasts and talking about his craft. I find it hard to say that WT is uninspiring though .. although I can understand how one might think that. I think that the WT products deliver a good, solid bourbon experience and I'm most impressed how they take a high rye formula and bring it in with a solid sweetness that is typically very easy to drink. The 81 is so much different from all of the others that it almost comes across as a wheated taste to me. The 101 rye was way better than the watered down version so I would definately agree that coming along with a watered down version of the 101 was an uninspiring move on their part. I think that had to be simply a matter of economics and I doubt Jimmy enjoyed having to stretch that juice out to satisfy corporate interests.
    Jon

 

 

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