That "Heaven Hill Taste"...

[MurphyDawg]

Right On! I agree with you the factors in aging seem to me to be the most important in determining flavor. . . WR does taste noticinbly different than the other OF bourbons. Seems to me though it still has the basic charateristics that bring them together (sweet on palate, rye burst on the end), just enough to show they started out the same. Although when they bring out the new stuff, that could be shot all to hell.

TomC

[tdelling]

I'm re-opening an old thread that's about 9 months old

due to an interesting article that was recently published

in Whisky Magazine (a British glossy monthly that mostly

covers scotch). The article's called "Four Roses: Kentuck Roses",

and it's available online at

http://www.whiskymag.com/magazine/issue34/distillery_focus/four_roses_kentucky_roses.html

Quoting the very entertaining BobbyC, whose post I'm replying to:

>If yeast makes all that much difference( there is an excellent post by Jim

>Butler about yeast and simply states that yeast is selected because of it's

>performance, rather than it being a particular one) Why doesn't someone market

>the same Mashbill, Age , Profile and do several , all with different yeast

>strains? ............Yeah that's what I said , It's never going to

>happen...........why...........because it just doesn't make a damn!

The article quotes Jim Rutledge, Four Roses master distiller, who

has some interesting things to say on that subject:

"We’re still the only company that uses five different yeasts and two

mashbills. One mashbill recipe has 60 per cent corn and 35 per cent rye.

“There’s a heaviness in rye and a robust flavour, and our yeast takes out any

rye bitterness and gives the bourbon a fruity character. The yeasts were chosen

specifically to give soft, smooth flavours, like a blended whiskey. The whiskey

ends up mellow and creamy.

“We could actually bottle ten individual bourbons with our different yeasts

and mashbills, but we mingle the ten to create one constant flavour.

Wow. I never knew that about Four Roses.

Tim Dellinger

[bobbyc]

Four Roses also picks those yeast from 300 that they have.

I guess the next goal would be to actually have a tasting of some of these different bourbons before thay are mingled.

<font color="brown"> Good God Give Al Dimeola Some </font>