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  1. #11
    Enthusiast
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    Oct 1999
    Location
    Louisville, KY
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    265

    Re: Chatting with Julian Van Winkle

    Ok Lew, I'm here.(although leaving town for a few days 10/23). Fire away!
    Julian


  2. #12
    **DONOTDELETE**
    Guest

    Re: Chatting with Julian Van Winkle

    Julian:

    Thanks for providing this opportunity! I have several questions. First, a web site devoted to whiskey (http://www.mindspring.com/~mccarthy/whiskey/corn.htm) claims that the A. H. Hirsch 16 YO is "a high rye content Bourbon containing 50% corn, 38% rye, and 12% malted barley." If this were strictly true, it would fail to meet the legal requirements for sale as bourbon. So, any comments/info on the actual mashbill? If you cannot say, would you hazard an educated guess about its rye content? Along related lines, are there any bourbons with rye contents anywhere in the neighborhood of that whopping 38% given above? I have not yet had much experience with rye and bourbon whiskeys, but, from what I have tried thus far, I know that I very much like rye whiskey (and have a bottle of your Van Winkle Family Reserve 13 YO stashed for the upcoming False Millenium) and high rye content bourbons. For some reason, I appear to be in the small minority who find high rye boubons to be relatively smooth and sweet tasting, and very flavorful, while finding wheated bourbons to be somewhat harsh tasting.

    My second question concerns Old Potrero. I have not tried it yet, but, assuming you have, do you have any opinions regarding making straight rye whiskey from 100% malted rye? Any pro/cons relative to more conventional mashbills? Any plans to have a go at this yourself?

    Thanks for any insights/info you can provide and cheers!
    Ed


    Ed

  3. #13
    Novice
    Join Date
    Sep 1999
    Location
    Portland, Oregon
    Posts
    24

    Re: Chatting with Julian Van Winkle

    Julian: lest it seem like simple brown-nosing, I'd like to note it's a public record that the 15 y.o. Van Winkle is my ultimate, favorite bourbon. Of course, I haven't had the 23 (?) y.o. -- way out of my price range. But I have poured the 15 y.o. for others with the simple note that *THIS* is the ultimate expression of American whiskey. To me, of course.
    I find all your whiskeys exceptional, in fact, and was smitten with the Reserve Rye as well.
    Please, don't change anything!
    --Jeff Frane


  4. #14
    **DONOTDELETE**
    Guest

    Re: Chatting with Julian Van Winkle

    Good man!

    No real burning questions right now, only one I'm really interested in right at the moment is about the unmalted vs. malted rye question, and I intend to ask Fritz Maytag about that in a couple weeks. Glad you checked in, you've got some real fans here!


    Lew Bryson
    Hirsch Reserve 16 YO: Real Pennsylvania Bourbon

  5. #15
    **DONOTDELETE**
    Guest

    Re: Chatting with Julian Van Winkle

    Greetings Julian,

    I hope that you will not think I am being too impertinent, but there is a question which has been haunting me for about a year now that I was hoping onto which you might shed some light. Is the A.H. Hirsch Rye the same whiskey as the Van Winkle's Family Reserve Rye? Does it (they) come from the old Medley distillery in Owensboro? Any family connection to the Rittenhouse Rye 50v released by Heaven Hill, other than by brand name association?

    Thanks,
    Bushido


  6. #16
    Enthusiast
    Join Date
    Oct 1999
    Location
    Louisville, KY
    Posts
    265

    Re: Chatting with Julian Van Winkle

    Jeff,
    Thanks for the nice comments. Actually, the 15 year is my favorite,before dinner, also. I just finished off a bottle while in Arizona this week.
    After dinner, it's definitely "Pappy".
    Julian


  7. #17
    Enthusiast
    Join Date
    Oct 1999
    Location
    Louisville, KY
    Posts
    265

    Re: Chatting with Julian Van Winkle

    Bushido,
    If I told you the answers to those questions, I would have to shoot you after I told you. I will tell you that I do bottle Hirsch Rye.
    None of my rye is related to Heaven Hill or Old Rittenhouse.
    Julian


  8. #18
    **DONOTDELETE**
    Guest

    \"Rye\" sense of humor

    Julian,

    Thanks for the nondenial denial. It's as clear as mud to me now. Well, whatever they are, the Van Winkle ryes are very enjoyable (you know a rose by any other name). I sincerely hope that you consider additional US releases in this series....

    Cheers,
    Bushido


  9. #19
    **DONOTDELETE**
    Guest

    Re: Weller Antique

    Well I got my hands on some Weller Antique, and all I can say is, "What was supposed to be so great about this whiskey?" No offense to Chuck, who recommended it, and obviously knows a lot more about Bourbon than I do, but I have tried about 20 different kinds of Bourbon, and this one has to be by far the worst. It doesn't even taste like Bourbon! Diesel fuel is more like it.

    Maybe this is what is meant by "Distinctive Character". I guess different is good, but why does this one taste so radically different than all the other bourbon's I have tried?

    Sorry to be so harsh. No flaming is intended here. Maybe my opinion is different, but I just can't help but have the feeling that I am missing something here. Can someone please enlighten me?

    -Bill



  10. #20
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,567

    Re: Weller Antique

    Bill,

    No offense taken. Different strokes for different folks. I'm just sorry you had a bad experience on my recommendation.

    If you have not already done so, try diluting the whiskey with an equal amount of room temperature water. That should knock back some of the alcohol intensity and allow you to enjoy the more subtle flavors. Obviously, I don't know what else you have tried, but if you are used to drinking 80 proof bourbon neat, a 107 proof spirit can be a bit of a shock.

    - chuck


 

 

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