New bottles (Bowman)

[independant]

I was reviewing the Va ABC stores website as I always do at the beginning of the month and I am seeing two new bourbons that I have never seen before.

The first is John J Bowman. It is listed at 100 proof and sells for 49.95. I looked around but all I could Find was a reference to John Jacob Bowman a early Kentuckian from the late 1700's.

The second bottle was Bowman Brothers. It is a 90 proof selling for 29.95.

I looked on A Smith Bowman's Website figuring that these were their products but did not see them listed.

Anyone know anything about these?

[barturtle]

Bowman's is a Sazerac brand. You'll also see the name under the Vodka, rum, tequila and gin listings.

John J Bowman is a new Single Barrel 100 proof bottling, also owned by Sazerac.

[funknik]

More importantly, has anyone tried it? I would imagine it's from the same mashbill as VG and at 100 proof, being a single barrel, it might be similar to RHF?

[StraightBoston]

Based on the label Timothy posted, I think we can now officially put to rest the theory that Kentucky is the only state legally allowed to put its name next to "Straight Bourbon Whiskey"!

[cowdery]

Based on the label Timothy posted, I think we can now officially put to rest the theory that Kentucky is the only state legally allowed to put its name next to "Straight Bourbon Whiskey"!

That myth dies hard. I saw a TV show where a bunch of bartenders were asked that question. They all got it right which was, of course, wrong.

[Josh]

More importantly, has anyone tried it? I would imagine it's from the same mashbill as VG and at 100 proof, being a single barrel, it might be similar to RHF?

What mashbill is VG from anyway? The AA/RHF/ETL one or the Benchmark/BT/ER one? I'm not sure if I've ever seen anybody comment on that. And I'm not sure if my tastebuds can really tell either. Both mashbills are pretty sweet.

I noticed that the label Timothy posted claims the product is triple distilled. There was a lot of speculation on how many times VG was distilled at BT before going to Bowman in this thread: http://www.straightbourbon.com/forums/showthread.php?t=11939&highlight=Virginia

Could we now have our answer?

[funknik]

What mashbill is VG from anyway? The AA/RHF/ETL one or the Benchmark/BT/ER one? I'm not sure if I've ever seen anybody comment on that. And I'm not sure if my tastebuds can really tell either. Both mashbills are pretty sweet.

I noticed that the label Timothy posted claims the product is triple distilled. There was a lot of speculation on how many times VG was distilled at BT before going to Bowman in this thread: http://www.straightbourbon.com/forums/showthread.php?t=11939&highlight=Virginia

Could we now have our answer?

According to Jeff Mo:

BT Mashbill #1: Benchmark, ER, OC, BT and Stagg

Mashbill #2: AA/AAA, RHF, HPR, Blantons, ETL, Virginia Gent.

Having had some RHF last night, I think that the high rye content in the mashbill #2 is very prevalent at 100 proof, but I agree that the lines get blurred between the two in the lesser proof offerings -- I think that the BT flagship has a pretty spicy, leathery character & that AAA 10yr is very, very sweet like a Charter.

Based on the label Timothy posted, I think we can now officially put to rest the theory that Kentucky is the only state legally allowed to put its name next to "Straight Bourbon Whiskey"!

I was thinking of that same "triple distilled" & "Virginia" aspect when I was reading this label -- mysteries being solved all over the place.

[Josh]

Having had some RHF last night, I think that the high rye content in the mashbill #2 is very prevalent at 100 proof, but I agree that the lines get blurred between the two in the lesser proof offerings -- I think that the BT flagship has a pretty spicy, leathery character & that AAA 10yr is very, very sweet like a Charter.

Thanks for the info. In which thread did the dearly departed Jeff Mo post that? Anyway, it just goes to show how important barrel selection is.

[funknik]

Thanks for the info. In which thread did the dearly departed Jeff Mo post that? Anyway, it just goes to show how important barrel selection is.

If you click on the blue arrow to the right of "Mozilla" you will be magically transported there, but it's Ben's "Bottom Shelf Head to Head" thread.

[Josh]

If you click on the blue arrow to the right of "Mozilla" you will be magically transported there, but it's Ben's "Bottom Shelf Head to Head" thread.

Wow, I had never noticed that before. Ya' learns somethin new every day!

[independant]

So they are from Sazerac/Smith Bowman.

There will also be a rye whiskey, Abraham Bowman listed for 69.95

[loose proton]

...I think we can now officially put to rest the theory that Kentucky is the only state legally allowed to put its name next to "Straight Bourbon Whiskey"!

You mean bourbon can come from more than just a few counties in KY :bigeyes:

Virginia is a budding distiller state with some new entries into the proof world. A Richmond company is producing a potato vodka that receives accolades. Some new companies are starting whiskey production but age is not there.

[ggilbertva]

John J. Bowman Bourbon is from Bowman Distillery. It's a 12 year old, 100 proof bourbon from barrels listing DSP-VA-25. When I visited Bowman earlier this year, the barrels were sitting out and Joe Dangler indicated the bottling would happen sometime in the fall.

Joe has indicated that it's a really great bourbon. For the time being, it will only be sold in VA and 200 of the 300 ABC stores will carry it. It will be available within 2 weeks.

[cowdery]

Joe may have understated it. There is currently no plan to sell these new products outside of Virginia.

About the mash bill, we recently had a situation in which Mark Brown declined to characterize the two recipes as "low rye" and "high rye," preferring just to refer to them by number. It occurs to me that, really, those are misnomers. Recipe #1 is unusually low in rye content, but recipe #2 isn't really high, except in relationship to #1. It's more like standard, around 15%. A true high rye recipe would be like Old Grand-Dad or Bulleit, at about 30% rye.

[independant]

Joe may have understated it. There is currently no plan to sell these new products outside of Virginia.

I find it a little odd that these three products would only be sold in Va. I have long said that even for a control state we do get a good selection of bourbon but why not also send it to a few other markets like Kentucky.

[barturtle]

I find it a little odd that these three products would only be sold in Va. I have long said that even for a control state we do get a good selection of bourbon but why not also send it to a few other markets like Kentucky.

Perhaps the Virginia Dept of Tourism and Travel is giving them some kickbacks and hoping this will enoucourage more people to travel and shop in VA.

Who in VA has got a guest room? I need to come get me some rye!:grin:

[funknik]

Joe may have understated it. There is currently no plan to sell these new products outside of Virginia.

About the mash bill, we recently had a situation in which Mark Brown declined to characterize the two recipes as "low rye" and "high rye," preferring just to refer to them by number. It occurs to me that, really, those are misnomers. Recipe #1 is unusually low in rye content, but recipe #2 isn't really high, except in relationship to #1. It's more like standard, around 15%. A true high rye recipe would be like Old Grand-Dad or Bulleit, at about 30% rye.

I didn't mean to suggest that the recipe #2 was "high rye" but like you said, Chuck, just a relative high -- it's obvious that neither of the BT mashbills have a high rye content -- but just like Barton's 1792 recipe has a high rye content compared to their other offerings. Sorry for the confusion.

[ggilbertva]

As soon as it shows up, I'll grab a bottle and give my impressions.

[cowdery]

I didn't mean to suggest that the recipe #2 was "high rye" but like you said, Chuck, just a relative high -- it's obvious that neither of the BT mashbills have a high rye content -- but just like Barton's 1792 recipe has a high rye content compared to their other offerings. Sorry for the confusion.

[cowdery]

I don't think Sazerac will hesitate to expand distribution of the Bowman products if they think the demand is there, but at the moment there is no plan to do that.

[cowdery]

I can confirm that all of the new Bowman whiskeys were distilled at Buffalo Trace twice, then A. Smith Bowman distilled them a third time using their unique still. The barrels were filled and aged in Virginia. Everything was bottled at Buffalo Trace.

[mgilbertva]

They aged the barrels at Bowman in Fredericksburg, VA. I'm not sure what the reasoning is for distilling in KY, shipping to VA for one more distillation and aging, then shipping back to KY for bottling, then shipping back to VA for sale, especially when Bowman has a perfectly serviceable bottling line.

[barturtle]

Their line may not be able to handle whatever bottle shape they used, or maybe they're not set up for single barrel bottling.

[cigarnv]

For the # of bottles they are doing it would be cheaper to do it with a pitcher and funnel than shipping barrels and bottles...IMO..

[spun_cookie]

For the # of bottles they are doing it would be cheaper to do it with a pitcher and funnel than shipping barrels and bottles...IMO..

Well, we know why the cost is so high now... there must be some regulation or license that drives them to bottle in KY... especially if this is only a Virginia release

The capital required to add in the small bottling line would be small… almost free if they used some recycled equipment from a defunct distillery.