We have a new micro here, in Winter Park, FL. They bill their product as "young whiskey" and last year, when I sampled some, it tasted like vodka.
I should get a bottle now and see if it's any better. It's affordable.
Last edited by Alden; 03-24-2013 at 10:47.
He made himself another drink and thought how much better the Perrier was than anything else you could put in whisky... Hemingway
Their web site implies they distill their own rum, do you know if that's true?
Prichard's Double Chocolate Bourbon I enjoy from time to time. Koval's Bourbon using Millet as the 2nd grain is young but the sweetness of the corn is beautiful and shines through and is a delightful sip.
"The significant problems we face cannot be solved at the same level of thinking we were at when we created them." -Albert Einstein
I think time will solve this problem - Many of the distiller's are already doing interesting things with Gins (once a sleepy category) - Berkshire Mountain's Barrel-aged gin is very, very tasty. Roughstock Whisky from Montana is making some good stuff, and not some not-so-good stuff. It's not all bourbon yet - but it is whiskey. As I've said elsewhere Balcones is making some great whiskies - and they've finally released a bourbon (which I've yet to taste).
As the Craft distiller's sales networks, customer bases and distribution networks grow in size they'll soon be in a position to lay down and eventually release older stock (at least the successful ones). While their prices may seem high now on a comparable quality basis, I think in 5 years time, maybe sooner, there'll a lot of people hunting for dusties from these very same distiller’s. And given the low numbers of cases being released it’ll be much harder and far more regional.
I could be wrong, it’s happened before I’m told, I just can’t remember when it was…..