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Thread: Ahhh....

  1. #1

    Ahhh....

    http://online.wsj.com/article/SB1185...iews_days_only

    "Regulators have since come up with a specialty category to accommodate wood-finished bourbons..."

    If you've purchased last spring's BTEC Chardonnay-finished bourbon or the more recent WR Master Distiller's Select (I have the former), you still have BOURBON...
    Last edited by TNbourbon; 07-28-2007 at 21:45.
    Tim

  2. #2
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    Re: Ahhh....

    Interesting...my first thought was What the hell's the new code?

    Turns out it's an old code, new purpose, I guess.

    Here's a list of codes for American (ie. USA) whiskies:
    Class/Type Code
    Description
    100 STRAIGHT WHISKY
    101 STRAIGHT BOURBON WHISKY
    102 STRAIGHT RYE WHISKY
    103 STRAIGHT CORN WHISKY
    109 OTHER STRAIGHT WHISKY
    110 WHISKY BOTTLED IN BOND (BIB)
    111 BOURBON WHISKY BIB
    112 RYE WHISKY BIB
    113 CORN WHISKY BIB
    119 OTHER WHISKY BIB
    120 STRAIGHT WHISKY BLENDS
    121 STRAIGHT BOURBON WHISKY BLENDS
    122 STRAIGHT RYE WHISKY BLENDS
    123 STRAIGHT CORN WHISKY BLENDS
    129 OTHER STRAIGHT BLENDED WHISKY
    130 WHISKY BLENDS
    131 BLENDED BOURBON WHISKY
    132 BLENDED RYE WHISKY
    133 BLENDED CORN WHISKY
    134 BLENDED LIGHT WHISKY
    137 BLENDED WHISKY
    138 DILUTED BLENDED WHISKY
    139 OTHER WHISKY BLENDS
    140 WHISKY
    141 BOURBON WHISKY
    142 RYE WHISKY
    143 CORN WHISKY
    144 LIGHT WHISKY
    146 WHISKY PROPRIETARY
    147 SPIRIT WHISKY
    148 DILUTED WHISKY
    149 OTHER WHISKY

    And a portion of the Buffalo Trace Experimental Collection Label App showing the change

    I still say it ain't bourbon...used barrel, makes it just whiskey code 100 Straight Whisky.
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  3. #3

    Re: Ahhh....

    Thanks for that, Timothy. So, 'straight bourbon whiskey' becomes 'bourbon whiskey'.
    Tim

  4. #4
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    Re: Ahhh....

    Okay, I guess I'll have to give it the bourbon title:

    From 27cfr5:

    (2) "Whisky distilled from bourbon (rye, wheat, malt, or rye malt) mash" is whisky produced in the United States at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored in used oak containers; and also includes mixtures of such whiskies of the same type. Whisky conforming to the standard of identity for corn whisky must be designated corn whisky.

    And right before that is where it loses the straight classification:

    (iii) Whiskies conforming to the standards prescribed in paragraphs (b)(1)(i)
    and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as "straight"; for example, "straight bourbon whisky", "straight corn whisky", and whisky conforming to the standards prescribed in paragraph (b)(1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as "straight whisky". No other whiskies may be designated "straight". "Straight whisky" includes mixtures of straight whiskies of the same type produced in the same State.
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  5. #5
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    Re: Ahhh....

    The best way to think about it is that once something is bourbon, you can't un-bourbon it. Because someone mixes it with Coke for a pre-mixed cocktail doesn't mean the bourbon isn't bourbon, it's now bourbon and Coke. Finishes, conceptually, aren't that much different. With persuasion from the industry, the regulators have come to see it that way too, so Brown-Forman got to create a designation called, I think, "Kentucky Straight Bourbon Whiskey Finished In Chardonnay Casks."

    So, don't get too hung-up on labels. I submit that Woodford Reserve Sonoma-Cutrer Finish stands for the proposition that wine-finished bourbons can work if you're smart about it.

  6. #6
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    Re: Ahhh....

    Quote Originally Posted by cowdery View Post
    The best way to think about it is that once something is bourbon, you can't un-bourbon it. Because someone mixes it with Coke for a pre-mixed cocktail doesn't mean the bourbon isn't bourbon, it's now bourbon and Coke. Finishes, conceptually, aren't that much different. With persuasion from the industry, the regulators have come to see it that way too, so Brown-Forman got to create a designation called, I think, "Kentucky Straight Bourbon Whiskey Finished In Chardonnay Casks."

    So, don't get too hung-up on labels. I submit that Woodford Reserve Sonoma-Cutrer Finish stands for the proposition that wine-finished bourbons can work if you're smart about it.
    Actually it is quite easy to un-bourbon something...dilute to below 80proof and it's no longer bourbon (that in itself would disqualify all those canned soda and whiskies).

    Follow that with :
    §5.23 Alteration of class and type.
    (a) Additions.
    (1) The addition of any coloring, flavoring, or blending materials to any class and type of distilled spirits, except as otherwise provided in this section, alters the class and type thereof and the product shall be appropriately redesignated.

    I'm actually arguing for arguments sake, I have no issues with doing wood finishes, and I think they will be good for the companies (and even better when they reach a price level that the average person would consider buying them), I do have issues however with newcomers to the spirit may come to think that some of these finished products are how bourbon is supposed to taste, and that the traditional products are wrong.
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  7. #7
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    Re: Ahhh....

    Gulp! There I was, living under the illusion that i had tried the majority of American whiskey types.

    I shanŽt even begin to ask about all these obscure definitions. Is there a list somewhere where all these types are defined? ("Whisky propretiary"? God Želp me! )
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  8. #8
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    Re: Ahhh....

    In fact, bourbon bottled at less than 80 proof doesn't become un-bourbon, it becomes "diluted bourbon."

 

 

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