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  1. #21
    Enthusiast
    Join Date
    Jun 2012
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    Chicago
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    386

    Re: Paying for a Recipe

    Quote Originally Posted by TheNovaMan View Post
    As Chuck pointed out, it's not so much the recipe, it's the fact that at least some of it is made at the reconstructed Mt Vernon distillery the old-fashioned way: backbreaking manual labor.
    Seeing is believing: http://www.youtube.com/watch?v=x4CGAS8F3SU
    Very cool video and thanks for sharing. It changes my opinion on what they were doing. From the label (alone) it appeared that they were selling a recipe. The product is obviously more of an experiment in history, which I can totally dig.
    Justin

  2. #22
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,327

    Re: Paying for a Recipe

    Oh, I get it, a cupful of George's whisky tossed into a barrel of mine means I can put it in small bottles that sell for big prices.

  3. #23
    Connoisseur
    Join Date
    Mar 2013
    Location
    New Orleans, LA
    Posts
    581

    Re: Paying for a Recipe

    When Dave was in town in April he dropped off a bunch of bottles as a gift, I guess we should try it out? I prefer my rye to see some oak but this wasn't always the case back then.
    Bourbon only requires a glass.

  4. #24
    Disciple
    Join Date
    Jul 2012
    Location
    MOLINE,IL
    Posts
    1,775

    Re: Paying for a Recipe

    I can appreciate the historical aspect,this product it may not suit my tastes but at least it is a genuine effort derived from the true roots of the spirit and distillery.
    "To deny our own impulses is to deny the very thing that makes us human."
    Larry Wachowski

  5. #25

    Paying for a Recipe

    Quote Originally Posted by suntour View Post
    I remember seeing this originally when I was like 10 and honestly not a week has gone by that I have not thought about it
    That is my favorite Simpsons episode. Homer goes to the duff factory, places his head under a tap from a number of different labeled taps from the same tank and says "ooohh there really is a difference".

  6. #26
    Guru
    Join Date
    May 2013
    Location
    Louisville, KY
    Posts
    2,390

    Re: Paying for a Recipe

    $70 is too much for a 1750mL, let alone a 375mL

    .....of anything

  7. #27
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,617

    Re: Paying for a Recipe

    Whiskey wasn't routinely aged until the middle to late 19th century.

  8. #28
    Enthusiast
    Join Date
    Jun 2010
    Location
    Arlington, VA
    Posts
    325

    Re: Paying for a Recipe

    Quote Originally Posted by brettckeen View Post
    When Dave was in town in April he dropped off a bunch of bottles as a gift, I guess we should try it out? I prefer my rye to see some oak but this wasn't always the case back then.
    Ah. I was at the Distillery at Mount Vernon the day they started selling this. I wanted to get a bottle, but they were sold out before the doors even opened. I was told at the time that the unaged rye spirit they had for sale on that date was all made on site, but it looks like they have expanded. My hats off to this awesome experiment. Preserving and researching the history is a totally worthy cause, and if the money goes significantly to preservation of Mount Vernon, I'm all for it.

    That being said -- I have tasted it. It is most certainly not for nothing that we age whiskey in barrels these days. If I recall it was very hot, very grassy and decidedly *not yummy*.

  9. #29
    Advanced Taster
    Join Date
    Apr 2010
    Location
    Loveland CO
    Posts
    170

    Re: Paying for a Recipe

    Quote Originally Posted by cowdery View Post
    Whiskey wasn't routinely aged until the middle to late 19th century.
    No wonder life expectancy was so much shorter then.
    Mark
    "...that we here highly resolve that these empty bottles shall not have been drunk in vain..."

 

 

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