Rare Breed is the bourbon behind my initial post. Wild turkey is blending three different ages of various barrels to attain 108.2 proof. That has to be incredibly difficult when you take into account the proof variability among all of the different barrels as well as the volume variation within each barrel. All of these variables are combined to attain a specific taste profile and result in 108.2 proof. Rare Breed is also my favorite
Wild Turkey bourbon. I guess I am one of the people that still believes in Santa Claus.
Well, this is interesting:
Chuck reports that the proof may be raised to 111, due to earlier having raised their entry proof to a (still low) 115, i.e., the average proof level in their inventory will rise over time so they are targeting now (or apparently soon) for a 111 proof number for the brand. If they used water, they wouldn't need to do that. (No it doesn't prove anything but seems consistent with the view I take of it at the moment. No need to believe in Santa. ).
Why oh why don't we have someone here as the go-to-insider-guy on WT? You'd think they'd want a rep onboard (unofficially, perhaps), despite our tiny niche status.
Last edited by MauiSon; 10-04-2013 at 13:40.
Here's an interview from last year where Jimmy Russell talks about the proof of the barrel entry and then he talks about Rare Breed. Go to about 18:45.
It is unavailable. Can you summarize what he said about Rare Breed?
He says "when it's called barrel proof you're not allowed to add any water to it."
Edit: and Rare Breed is one of my favorites too fricky. I like viscous bourbons and RB fits the bill.
Last edited by smknjoe; 10-04-2013 at 14:45.
Insert TheNovaMan's signature here (___________)
In short he says they put WT in the barrel at around 110.
Regarding Rare Breed, he says:
"Our barrel proof bourbon is only running somewhere between 108-112. When it says "Barrel Proof" you aren't allowed to add any water to it. Our next batch, what we've been looking at is going to come out around 111.1"
I think ti's pretty clear, unless a "fly on the wall" will tell us differently.
Also, I didn't listen to the link, but if Jimmy is talking currently about 110 entry, I believe he is referring to matured stocks that are available for his bottlings, not stocks to be bottled 6-12 years hence (unless what Chuck stated about a switch to 115 entry didn't in fact occur some years back).
Last edited by Gillman; 10-04-2013 at 15:50.