Bring it Back!

[Gillman]

Well, I'm wondering about cypress fermenters and mash tuns and whether their "issues" may have contributed the greatness of some of those older bourbons. Just like when Beam decided when building new warehouses to build in an older-style (not the large insulated warehouses where barrels are palletized), perhaps it and other distillers would build some new cypress vats. That and if possible, sourcing older-stock wood for barrels, I think the key to the old taste is there. Yeast changes over time; grains ditto (and I don't think their strains are that significant, not to minimize it, but relatively speaking I wouldn't check that as a major factor).

Gary

[cowdery]

The distillers tell me cypress makes no difference as far as the product is concerned but they like it for the tourists. It's just very hard to get, i.e., expensive.

Medley in Owensboro had cypress fermenters but Maker's Mark has them now.

They're considered good and good to have, but mostly for appearances.

But you might be right.

[nor02lei]

I ran across a few bottles of the Johnny Drum 15. I did not realize it was no longer produced. Do I need to get a couple bottles for you Leif?

Thanks Scott for your concern, but I think I am ok. Did the bottles have the black 15 years statement on the neck? I can still spot them here as well if only very rarely. I did actually order one recently for our bourbon club BBB but we have not got it yet.

When in Kentucky 2006 I did ask Drew Kulsween what bourbon of the ones he had bottled that he liked the best and he answered Johnny Drum 15.

Leif

[birdman1099]

I don't recall, Leif... but I'll check.

Is there a difference on the ones with the black 15 on the neck? Is this a bottle I need to pick up?:skep:

[Gillman]

Here's an informed opinion about use of cypress in whiskey production which suggests to me it does make a difference to the final result. Not one which evidently would affect consumer preference, but they are speaking surely of the average consumer, who may too often drink his bourbon with a mix.

http://books.google.com/books?id=13Eyp2p2mPkC&pg=PA416&dq=cypress+bourbon+whiskey+production&hl=en&ei=8LI7TKngKMOC8gad_tmkBQ&sa=X&oi=book_result&ct=result&resnum=1

Gary

[OscarV]

Cypress mash tubs?

Off topic here, but who still has them?

[Josh]

Cypress mash tubs?

Off topic here, but who still has them?

Makers definately does, and I think Woodford does too but I'm not positive.

[nor02lei]

I don't recall, Leif... but I'll check.

Is there a difference on the ones with the black 15 on the neck? Is this a bottle I need to pick up?:skep:

[birdman1099]

Cool..... I know it did have an age statement.

Perhaps I give it a whirl..... Thanks Leif !!!

[p_elliott]

The distillers tell me cypress makes no difference as far as the product is concerned but they like it for the tourists. It's just very hard to get, i.e., expensive.

Medley in Owensboro had cypress fermenters but Maker's Mark has them now.

They're considered good and good to have, but mostly for appearances.

But you might be right.

I remmeber Four Roses has them as well.

[NYtaster]

Really wish the WT 12yo and WTRR 101 were still available. I know its a moot point but I also feel the GTS bottles are heading downhill and wish they were not. The long product cycles and current high demand make for some really disappointing choices in the name of corporate profit. I know we need them to make money to keep producing our nectar but it still sucks!

[Special Reserve]

...I also feel the GTS bottles are heading downhill...

What makes you feel that? Pricing? I agree with you about WT12.