25-30 Year Old Bourbon in Japan

[**DONOTDELETE**]

I agree 100% Jim. I've been in the barrel way way too long. I'm so tannic even the Japanese won't buy me. I've tried to chill filter my thoughts to try to get the flock out of there, but to no avail.

While this is a violation of my probation I've yet to be formally charged with possession of wisdom. In the statistically remote chance that this should occur I'll plead 'not gulity', and get Chuck to defend me in court. That would be a case he could win handily.

Linn Spencer

Have Shotglass. Will Travel.

[Speedy_John]

"Location" is important to the character of a whiskey--especially if you're referring to the location of the barrels in the warehouse. For example, when I first tried the Eagle Rare 17, I expected it to be quite oaky. But, that was not the case. Yes, there is a good bit of oak, but it doesn't overwhelm the flavor profile. In the case of the ER17, as I understand it, the barrels are first stored on the middle floors of the warehouse, then are moved to the lower floors where it is cooler.

So, factoring in the other conditions Ralph mentioned, and by storing the barrels on the lower floors, would it not seem at least possible to produce a 25-30 bourbon that would not be too woody?

SJ

[Ken Weber]

Just wanted to throw my two cents in concerning older bourbons. I just finished taste testing our new release of Eagle Rare 17, Sazerac Rye 18, and Weller 19. We had to disgard a few barrels because they were terrible. As you know, to be a bourbon, barrel entry proof can not exceed 125 proof. One of the barrels we tasted came out of the barrel at 162 proof! I know that as bourbon ages, both water and alcohol are lost, the result being an increase in the proofage. But this much of an increase far exceeds anything any of our warehousemen have ever seen. Even Gary is stumped by this. Anyway, the bottom line is that some whiskies start acquiring a woody taste before they are ten years old, others age better. Warehouse location, barrel selection, entry proof(?), and who knows what other factors conspire to help some whiskies age gracefully.

Ken

[**DONOTDELETE**]

Good point Speedy. Yet one of the things that Stagg/Ancient Age/Leestown/cum Buffalo Trace is not known for is intensive barrel rotation. That's why they had bad barrels that they had to dump and chase with Draino. Unless of course, they sold them to Gunner. In which case he should realize a small fortune in Japan!

Many thanks to Ken Weber for his honesty on this issue. You wouldn't find any other distillery admitting that they produced any bad barrels. Ever. You're a good man, my friend!

Linn Spencer

Have Shotglass. Will Travel.

[cowdery]

Well, Gunner, apparently no one knows the answer to your question. Sorry.

If there is a 25-30 year old single barrel bourbon being sold anywhere in the world, it would be in Japan, where the industry has long known that extra age sells, regardless of the taste of the product.

A few years ago, I had an opportunity to taste some Heaven Hill bourbon they were preparing for sale in Japan. The barrels had been misplaced. When they were discovered, by accident, they were 25 years old. The whiskey was black and it was like taking a bite out of a charred log. To my taste, it was horrible, but they were planning to sell it in Japan and had every expectation that it would be very popular.

I'm not sure what the point is of a whiskey that has aged slowly and, therefore, only matures at an advanced age. It is theoretically possible that such a whiskey might display some nuances characteristic of that aging profile, that would not be present in an equally mature but younger whiskey. I don't know. I think many people, raised on the appreciation of wine, scotch or cognac, are accustomed to believing that "older is better," despite evidence to the contrary. But even those products can suffer from too much age.

<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A>

[jvanwinkle]

Two things:
1.Linn-You be sure and look me up at the Bourbon Festival-I've got something for you to try that MAY change your mind about 23-year old rye based bourbon.

2. It just so happens that I spoke with Buddy Thompson (who owned Glenmore) a few weeks ago. He has been talking with me for awhile about bottling the last of some whiskey he made. I think now it may be 30 years, old. So maybe we'll get to try some 30 year old bourbon pretty soon if he'll get off his rear end and get a package designed. I think he wants to bottle most (or all) of the whiskey for his family's use.
Julian

[vasshopper]

Julian
I sure would like to try that 30yr bourbon! Hope he gets it together for some of us common folk to try, but i would understand if he wants to keep it in the family. life is good--den

[MashBill]

Julian,
Does Buddy want to adopt a son?

Bill
<A target="_blank" HREF=http://home.kc.rr.com/mashbill/>http://home.kc.rr.com/mashbill/</A>

[boone]

Hi Chuck,

There is a label in the label room that is Heaven Hill 28 yr. I have not seen it bottled myself but I have seen the 23 year Evan Williams (blue wax) bottled on several occasions. I had a sample in our booth last year.

jobettye

[**DONOTDELETE**]

Thanks Julian! I'll be sure to do that. I'd also like to taste your 20 year old wheated Pappy if that's not too much to ask. Oh what the heck just fix me up a free 'press pack' with a bottle of everything you sell. That ought to do it!

Oh and Ken I think it would be very smart if Buffalo Trace did likewise.

Linn Spencer

Have Shotglass. Will Travel.