Dramiel McHinson Posted March 3, 2010 Share Posted March 3, 2010 I read where BT had liberated the good Col Taylor from Beam Global June of last year and now I learn of his hopeful return to his rightful place higher on the shelves and in plain view. I like a good family reunion story. Link to comment Share on other sites More sharing options...
funknik Posted March 3, 2010 Share Posted March 3, 2010 I am excited about the "new" Old Taylor, but it's too bad I'll have to wait so long to taste it. Also, since BT is going through all of the trouble of recreating the original mashbill, I'm sure we'll be looking at another premium-priced top-shelfer . . . not that there's anything wrong with that, but my future wallet hurts already. Link to comment Share on other sites More sharing options...
TNbourbon Posted March 3, 2010 Share Posted March 3, 2010 Chuck, there are 2 barrels of the micro-distilled Old Taylor in warehouse C and 2 in D. They have OFC on the barrel heads.As in, "Old Fire Copper"? Link to comment Share on other sites More sharing options...
ErichPryde Posted March 3, 2010 Share Posted March 3, 2010 Chuck, there are 2 barrels of the micro-distilled Old Taylor in warehouse C and 2 in D. They have OFC on the barrel heads.What is going to happen to those four barrels when they are mature, whether or not that be 6 or 8 years, or less? will any of that "experimental" old taylor see the market at all?I am lucky enough to have a sizable amount of pre-prohibition Old Crow that displays the most intricate flavors of wintergreen and anise. Why can't Beam re-create that?? I would buy it in a heartbeat.the tree selection simply isn't there. If you discount every other factor, the trees that go towards the barrels simply aren't the same anymore if nothing else. Link to comment Share on other sites More sharing options...
cowdery Posted March 3, 2010 Author Share Posted March 3, 2010 I am lucky enough to have a sizable amount of pre-prohibition Old Crow that displays the most intricate flavors of wintergreen and anise. Why can't Beam re-create that?? I would buy it in a heartbeat.Better question. Why can't anyone? those are precisely the flavors you can find in bourbons bottled as late as the 1970s, but rarely today. Link to comment Share on other sites More sharing options...
ErichPryde Posted March 3, 2010 Share Posted March 3, 2010 I blame global warming. :slappin: Link to comment Share on other sites More sharing options...
sailor22 Posted March 3, 2010 Share Posted March 3, 2010 I blame the Federal Govt. ........... and the French. Link to comment Share on other sites More sharing options...
Josh Posted March 3, 2010 Share Posted March 3, 2010 I blame Mike Veach. Link to comment Share on other sites More sharing options...
CorvallisCracker Posted March 3, 2010 Share Posted March 3, 2010 I blame the Scientologists.Um, what is it, again, for which we're blaming them? Link to comment Share on other sites More sharing options...
smokinjoe Posted March 3, 2010 Share Posted March 3, 2010 I blame the reason for This, Global Warming, Scientology, and Mind Control all on Maker's Mark....XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER...XAWDER... Link to comment Share on other sites More sharing options...
mobourbon Posted March 4, 2010 Share Posted March 4, 2010 As in, "Old Fire Copper"?You got it, Tim. Link to comment Share on other sites More sharing options...
bourbonv Posted March 4, 2010 Share Posted March 4, 2010 What am I getting blamed for now??? After all, it was my research that inspired Buffalo Trace to make the Old Taylor using the recipe used by Taylor at OFC (Old Fashioned Fire under Taylor's ownership) and they even distilled it at a low proof and put it in the barrel at the lowest proof done in several decades. I am looking forward to tasting some of the whiskey. My bet is that at four years of age it will be better than many 7 or 8 years old bourbons.Mike Veach Link to comment Share on other sites More sharing options...
sailor22 Posted March 4, 2010 Share Posted March 4, 2010 Good on ya Mike. I'm really looking forward to tasting it too. Keep us posted if they sneak you a sample or two in a year or two.You do know we were having a bit of fun don't you? Drinking Bourbon is fun - it's not always serious. Link to comment Share on other sites More sharing options...
bourbonv Posted March 4, 2010 Share Posted March 4, 2010 Sailor,Of course I know that it is all in fun. I will also let you know if they send me a sample or two. The white dog is excellent! I am looking forward to the finished product.Mike Veach Link to comment Share on other sites More sharing options...
spun_cookie Posted March 4, 2010 Share Posted March 4, 2010 What am I getting blamed for now??? After all, it was my research that inspired Buffalo Trace to make the Old Taylor using the recipe used by Taylor at OFC (Old Fashioned Fire under Taylor's ownership) and they even distilled it at a low proof and put it in the barrel at the lowest proof done in several decades. I am looking forward to tasting some of the whiskey. My bet is that at four years of age it will be better than many 7 or 8 years old bourbons.Mike VeachMike,I cannot tell you how much I am looking forward to this juice. I am glad you worked BT into doing this... Link to comment Share on other sites More sharing options...
DeanSheen Posted March 4, 2010 Share Posted March 4, 2010 Would be really nice if BT started a waiting list like the Texas whiskey producer..... Link to comment Share on other sites More sharing options...
furious Posted March 5, 2010 Share Posted March 5, 2010 What am I getting blamed for now??? After all, it was my research that inspired Buffalo Trace to make the Old Taylor using the recipe used by Taylor at OFC (Old Fashioned Fire under Taylor's ownership) and they even distilled it at a low proof and put it in the barrel at the lowest proof done in several decades. I am looking forward to tasting some of the whiskey. My bet is that at four years of age it will be better than many 7 or 8 years old bourbons.Mike VeachThis begs the question, what is the lowest distillation proof/barrel proof bourbon on the market today? On first blush I would guess WT, but I am nowhere near as educated as most on this forum.Great job convincing the good folks at BT to do this, Mr. Veach. Link to comment Share on other sites More sharing options...
ErichPryde Posted March 5, 2010 Share Posted March 5, 2010 Mike,I cannot tell you how much I am looking forward to this juice. I am glad you worked BT into doing this... Link to comment Share on other sites More sharing options...
nblair Posted March 5, 2010 Share Posted March 5, 2010 I tell you what, for all the crap BT gets for dropping age statements, raising the prices of premium brands, etc. Good for them for experimenting like this and trying to give us something like the bourbon of the good 'ol days (not that I've had that much bourbon from the good 'ol days, yet). I know they aren't mass producing it yet, but still. Link to comment Share on other sites More sharing options...
OscarV Posted March 5, 2010 Share Posted March 5, 2010 This begs the question, what is the lowest distillation proof/barrel proof bourbon on the market today? On first blush I would guess WT,Yep it's WT and 4R's, Jimmy and Jim in Lawrenceburg do it right. Link to comment Share on other sites More sharing options...
bourbonv Posted March 5, 2010 Share Posted March 5, 2010 Maker's Mark and Woodford Reserve are using a 110 barrel entry proof. Jimmy Russell will not say what the barrel proof is on Wild Turkey and I know it has gone up over the last two decades and I suspect it is also 110. Four Roses is going into the barrel at 120. The Old Taylor is going into the barrel at a proof closer to 100 than 110.Mike Veach Link to comment Share on other sites More sharing options...
Josh Posted March 5, 2010 Share Posted March 5, 2010 Maker's Mark and Woodford Reserve are using a 110 barrel entry proof. Jimmy Russell will not say what the barrel proof is on Wild Turkey and I know it has gone up over the last two decades and I suspect it is also 110. Four Roses is going into the barrel at 120. The Old Taylor is going into the barrel at a proof closer to 100 than 110.Mike Veach Link to comment Share on other sites More sharing options...
bourbonv Posted March 5, 2010 Share Posted March 5, 2010 That is a good question about the Woodford. I suspect that it is just the ones that are made at Woodford, but I don't know that for sure. I will find out tomorrow since I am doing a Woodford Bourbon Academy with Chris tomorrow.Mike Veach Link to comment Share on other sites More sharing options...
Josh Posted March 5, 2010 Share Posted March 5, 2010 That is a good question about the Woodford. I suspect that it is just the ones that are made at Woodford, but I don't know that for sure. I will find out tomorrow since I am doing a Woodford Bourbon Academy with Chris tomorrow.Mike Veach Link to comment Share on other sites More sharing options...
cowdery Posted March 5, 2010 Author Share Posted March 5, 2010 Low barrel entry proof can be achieved by a low proof off the still or by adding more water. Woodford comes off the still at near the maximum of 160 proof. Wild Turkey comes off the still at 130 and goes into the barrel at 115. Beam actually has the lowest proof off the still to my knowledge, with Baker's and Booker's, which come off at 125 and go into the barrel that way, with no water added. So Turkey has a lower entry proof, but Beam has a lower proof off the still. Link to comment Share on other sites More sharing options...
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