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Thread: Rocket Science

  1. #21
    Bourbonian of the Year 2003 and Super Moderator
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    Re: Rocket Science

    On the aside I saw somewhere that Jim Beam owns the Sunny Brook label but I haven't seen any available in Kentucky yet , at least not where I shop.

    Bobby Cox

  2. #22
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    Re: Rocket Science

    I think Sunny Brook came to Beam when they acquired National in 1987. It was still being sold then. I can't speak for now.

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

  3. #23
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    Re: Rocket Science

    The idea of separately distilling a single fermenter run probably isn't possible in most Kentucky distilleries. "Continous" distillation has that name for a reason. Considering the need to discard heads and tails, the size of a single-fermenter run might be very small indeed. "Single Batch" could be narrower than "season." It could be all the whiskey distilled in one continuous still run. I'm not sure how long they go before shutting the still down for cleaning, but that would be a good definition of a "batch."

    As for the filtration problem, the answer is simply higher proof bourbons. Booker's isn't filtered but it doesn't flock because the proof is so high. Retailers will never accept flock. High proof and no filtering is the win-win solution for everyone.

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

  4. #24
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    Re: Rocket Science

    Good point Chuck. When you say shut down the still for cleaning I take it you mean when they remove the slop from the foot of the still. If that defines 'a run' than it is as good a way as any to define 'a batch'. Is this how distillers think of as a batch already?

    Linn Spencer

    Have Shotglass. Will Travel.

  5. #25
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    Re: Rocket Science

    Another thing to remember about Bookers is you are getting 20% more alcohol than a 100proof bottling. If it costs 50 bucks It has the same relative value as a 40 dollar bottle of 100 proof whiskey. I think we can get it for 42.00 some of the time.

    Bobby Cox

  6. #26
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    Re: Rocket Science

    If they thought in terms of batches, that would be the way to do it. That's when they change parameters if they are going to for any reason. In other words, if you're going to do a run of bourbon, followed by a run of rye, you will shut down in between, clean the still, and start over with the different mash.

    They do have to be stopped down and cleaned periodically, though I don't know the interval. If you think about what the column stills look like, you'll remember that there are removable panels from top to bottom. Mash can built up at various places throughout the still, not just as the bottom, and has to be cleaned out.

    One time I was at Jim Beam's Boston plant and they were running an experiment, operating the still much longer than was normal, to see if it made a difference. I was there when they opened it up and huge chunks of black gunt were everywhere. It was a mess. I asked the plant superintendent what they learned from that experiment. "Not to do it again," was his reply.

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

  7. #27
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    Re: Rocket Science

    Bleee! That's funny Chuck. That's also something that can't happen with a pot still. They are usually of a size to hold one fermenter's worth of mash and must be cleaned out after each run. Hence the "One Fermenter. One Batch." mantra.

    We'll just have to wait and see what Lincoln Henderson and the boys have whipped up for us at Labrot & Graham. I hope it's the best bourbon the world has ever tasted, but we'll just have to wait and see.

    Linn Spencer

    Have Shotglass. Will Travel.

  8. #28
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    Re: Rocket Science

    Labrot and Graham is the perfect example. When they call their stills "modified" pot stills, that's what they modified. They modified them so they can be run continuously.

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

  9. #29
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    Hmmm. . . . .

    Okay, I don't anything about stills, but that sounds like it would compleatly defeat the purpose! I mean I would figure that pot stills aren't continuous stills for a reason. . . . . . . . .is this true????


    TomC



  10. #30
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    Re: Pot Still Science

    Lets go into that in a little more detail Chuck. For anyone that's never visited L&G you might want to check out the virtual tour at <A target="_blank" HREF=http://www.l-g.com>http://www.l-g.com</A>.

    At first glance the pot stills at L&G look like any other Forsyths still. I checked all of my photos and I have no photographic evidence that the stills have been modified in anyway. Also the tour guide makes no mention of any modifications. However, on page 164 of Classic Bourbon; Tennessee & Rye Whiskey, Jim Murray writes "What made life difficult was the unusual, indeed truly unique method of passing beer complete with solids into the first pot still."

    Underneath the still viewing platform is a tremendous amount of pipework. Steampipes; waterpipes, drainpipes, and pipes that go from the fermenters to the primary still. I had no idea that this was anything special.

    As of my last visit to L&G they stated that they were running one fermenter a day. Our special visit in September (thanks to Omar) will prove to be very educational.

    Pants Away!
    Linn Spencer

    Have Shotglass. Will Travel.

 

 

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