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  1. #41
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    Re: Rare Breed used to be better

    If they did they would have to say that on the label.
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  2. #42
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    Re: Rare Breed used to be better

    Quote Originally Posted by squire View Post
    If they did they would have to say that on the label.
    Thought that was younger than 4?

  3. #43
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    Re: Rare Breed used to be better

    If there is an age statement on the label (Rare Breed states it is a mixture of 6-8-12 year olds) then it must list the age of the youngest whisky in the bottle.
    We're Bourbon Geeks, it's who we are, it's what we do.

  4. #44
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    Re: Rare Breed used to be better

    Quote Originally Posted by squire View Post
    If there is an age statement on the label (Rare Breed states it is a mixture of 6-8-12 year olds) then it must list the age of the youngest whisky in the bottle.
    Oh duh. I didn't even know it said that on the bottle.

  5. #45
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    Re: Rare Breed used to be better

    On the back label.
    We're Bourbon Geeks, it's who we are, it's what we do.

  6. #46
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    Re: Rare Breed used to be better

    Quote Originally Posted by Oboe Cadobro View Post
    Is there any way to discern later batches of "WT 03RB" from earlier releases? Laser code on bottle, for example?
    There are codes, but I don't know anything about them. One thing I do know is that the shrink wrap of the WT-03RB bottles used to be dark brown, then it changed to clear, so the ones with the dark brown shrink wrap will be older than the ones with the clear shrink wrap.

  7. #47
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    Re: Rare Breed used to be better

    Quote Originally Posted by fussychicken View Post
    While I totally understand why the producer's accountants would want to increase barrel entry proof to the max of 125, I still don't quite get why you would distill past 125. (up to 160) I wouldn't think you would be saving any money there.

    If you distill up to 160, you have to come up with a large amount of clean water to use to get your proof back down to 125. Why not use the water that was in the wash to begin with?

    A few theories I can think of:

    1. Even at 125 proof you actually don't have a "perfect" distillation and still leave some alcohol behind in the doubler
    2. This is done on purpose for flavor reasons to make the bourbon more approachable since it has less flavor, aka less intense (mental holdout from the scare from the bourbon glut days when Vodka was king)

    I think #2 is highly unlikely, but besides those two I can't figure it out. Can any of the experts help?

    Number two is one of the main reasons they do not switch back to lower proof. The stuff started selling again about the time the lighter product became available.

    It costs more to run a still at low proof. Two ways to do it. Slow down the beer feed and leaving the steam alone. Or leaving beer feed the same and increasing steam. Both cost money. More steam or taking longer to distill. Or you can design the stills to run low. I can pull straight off the beer still and go to the thumper. Makes beautiful stuff at about 103 proof or so, and will not run much higher no matter what you do.

  8. #48
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    Re: Rare Breed used to be better

    Thanks Tom, your insights are always appreciated.

    That brings up a point that occasionally gets touched on around here which is are we in step with the buying public? I think not, actually I believe for the most part modern tastes have turned toward a lighter product, except for the high end of course but I think there most customers are expecting something 'moreish' or are buying a label and accepting what they get.

    To get a taste of the real stuff in the future we true believers may have to look to micros such as Finger Lakes.
    Last edited by squire; 02-05-2014 at 13:42.
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  9. #49
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    Re: Rare Breed used to be better

    Quote Originally Posted by squire View Post
    That brings up a point that occasionally gets touched on around here which is are we in step with the buying public? I think not, actually I believe for the most part modern tastes have turned toward a lighter product, except for the high end of course but I think there most customers are expecting something 'moreish' or are buying a label and accepting what they get.

    To get a taste of the real stuff in the future we true believers may have to look to micros such as Finger Lakes.
    Tom's post brought up another point in my mind, which is this: the stills themselves. Small guys like Finger Lakes use all-copper stills, but what's the number of working stills in the industrial plants that are copper as opposed to stainless steel? From what I understand, that in itself makes quite a difference in the flavor of the distillate.
    Michael Shoshani - Old No. 8 on the Straightbourbon.com forums

  10. #50
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    Re: Rare Breed used to be better

    That's my understanding as well and unfortunately the all copper column still is a remembrance of the past. What the Kentucky distillers do today (and others around the World I suppose) is load the interior of the stainless columns with scrap copper over which the alcohol vapor flows.

    I don't know if the all copper still at Stitzel-Weller is still usable, it will be interesting to see if Diageo refurbishes that along with the distillery.
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