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  1. #81
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    Re: New Barton Bourbons

    Of course the sugars in any grain are consumed by the fermentation process. The sweetness comes from the barrel which is more apparent in a lighter style whisky such as Wheat.
    We're Bourbon Geeks, it's who we are, it's what we do.

  2. #82
    Connoisseur
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    Jan 2014
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    MD
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    Re: New Barton Bourbons

    Addition by subtraction my friends. Addition by subtraction.
    Eric

  3. #83
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    Re: New Barton Bourbons

    Quote Originally Posted by P&MLiquorsEric View Post
    I wonder if they are dropping the ridgemont reserve 1792 product and using this EH Taylor like product line.
    The small batch would be the original
    Normal is an illusion. What is normal to the spider, is chaos for the fly.

  4. #84
    Disciple
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    Jun 2013
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    Re: New Barton Bourbons

    Saw what I think is my first bottles of 1792RR. Didn't remember having tried before so passed, came home, ran a search and found this thread.

    I think I'll pick up a bottle next week and give it a try. Myabe I'll like it and maybe it will give some insight to the new collection.

  5. #85
    Enthusiast
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    Jun 2013
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    Virginia
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    309

    Re: New Barton Bourbons

    Quote Originally Posted by TunnelTiger View Post
    Saw what I think is my first bottles of 1792RR. Didn't remember having tried before so passed, came home, ran a search and found this thread.

    I think I'll pick up a bottle next week and give it a try. Myabe I'll like it and maybe it will give some insight to the new collection.
    Interesting, I assumed this was a national release. See if your store still has the 8 year, it just lost it's age statement (it's on the back label).

  6. #86
    Bourbonian of the Year 2002 and Guru
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    Sep 1999
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    Chicago
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    Re: New Barton Bourbons

    It is worth remembering that COLAs aren't new product announcements. I've seen lots of COLAs over the years that never became products. Think of them as ideas for products that might be coming. They might also be a long way off. You just don't know.

    Also, folks here are much quicker to kill off brands than any of the producers are. Ridgemont Reserve 1792 is doing just fine and not going anywhere. I don't have any inside information, I just don't see anything that would lead me to think they're going to discontinue it. I read this as a potential line extension off the 1792 brand.

    I know they're running Buffalo Trace very hard right now and I'm sure they would like to be running Barton 1792 harder than they are, but everything is based on sales projections. As for warehouses, Buffalo Trace is increasing warehouse capacity in Frankfort. There are two office buildings adjacent to the current campus that were built as warehouses but sold and converted to office buildings during bourbonís years in the wilderness. Sazerac has repurchased them and will convert them back to warehouses when all of the current leases expire. Thatís a long way of saying nobody wants to truck barrels from Frankfort to Bardstown. Moving barrels around is expensive. Itís bad enough that they have to truck barrels to Owensboro, but they donít have a distillery there. If they want to fill the warehouses at Barton 1792, theyíll fill them with whiskey made there.

    If they need more room in the warehouses at Barton 1792, theyíll stop aging Paul Masson brandy on the lower levels.

    The Sweet Wheat is the most interesting one to me because Barton has been making wheated bourbon since before Sazerac bought it and no one seems to know why. They should have some pretty old stocks to flavor whatever they're putting together.

  7. #87
    Virtuoso
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    Apr 2007
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    Re: New Barton Bourbons

    Quote Originally Posted by cowdery View Post

    Also, folks here are much quicker to kill off brands than any of the producers are. Ridgemont Reserve 1792 is doing just fine and not going anywhere. I don't have any inside information, I just don't see anything that would lead me to think they're going to discontinue it. I read this as a potential line extension off the 1792 brand.
    Absolutely right. I asked BT about that when these labels came out and they told me they would continue to produce the Ridgemont Reserve.

  8. #88
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    Jun 2013
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    Re: New Barton Bourbons

    Quote Originally Posted by cowdery View Post
    The Sweet Wheat is the most interesting one to me because Barton has been making wheated bourbon since before Sazerac bought it and no one seems to know why. They should have some pretty old stocks to flavor whatever they're putting together.
    Interesting... This has me intrigued.



    Sent from my iPad using Tapatalk

  9. #89
    Advanced Taster
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    Feb 2014
    Location
    Brooklyn
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    113

    Re: New Barton Bourbons

    Quote Originally Posted by cowdery View Post
    If they need more room in the warehouses at Barton 1792, they’ll stop aging Paul Masson brandy on the lower levels.
    But getting rid of Paul Masson would dishonor Orson Welles and all he did to make the brand famous: https://www.youtube.com/watch?v=Nvxwf1jxdaM

    [Sorry, just some random Sunday morning thoughts ...]

 

 

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