Six Grain Bourbon

[cowdery]

Details are still sketchy, but it looks like Jim Beam has released the world's first six grain bourbon.

For some reason they decided to fly under the radar with it, by releasing it in Travel Retail first, but it was spotted there by a sharp-eyed SBer and reported in the "Premium Bourbons" section.

I just posted what I know so far to my blog.

It is a bourbon, so corn is at least 51% of the mash. You can guess the next three: rye, malt and wheat. The two wild cards: triticale (a hybrid of wheat and rye) and brown rice.

It is six years old and 89° proof (44.5% ABV).

This sort of this must drive the craft distillers crazy!

[OscarV]

Like you said in your blog Chuck, I can't wait to taste this, if I get a chance, hopefully it be available other than Travel Retail/Duty Free.

Also you said that it is a first in a series, what else do they have up their sleeve?

Irresponsible speculation is welcome.

[Enabler]

It is a bourbon, so corn is at least 51% of the mash. You can guess the next three: rye, malt and wheat. The two wild cards: triticale (a hybrid of wheat and rye) and brown rice.

It is six years old and 89° proof (44.5% ABV).

This sort of this must drive the craft distillers crazy!

Quadro Triticale? The Tribbles will love this drink!

[CorvallisCracker]

The two wild cards: triticale (a hybrid of wheat and rye) and brown rice.

Darn, I was hoping for Oats and Teocinte.

[ErichPryde]

Quadro Triticale? The Tribbles will love this drink!

Unfortunately, The Trouble with Tribbles is that you're just never certain if they're going to eat your triticale and multiply, or simply die.

(someone beat me to the punch in the other thread. my nerdiness has been redeemed!)

[Gillman]

One of the best scoops in years, by Leif of Sweden in this case. Well done Leif!

Next, what does it taste like?

Gary

[p_elliott]

Details are still sketchy, but it looks like Jim Beam has released the world's first six grain bourbon.

For some reason they decided to fly under the radar with it, by releasing it in Travel Retail first, but it was spotted there by a sharp-eyed SBer and reported in the "Premium Bourbons" section.

I just posted what I know so far to my blog.

It is a bourbon, so corn is at least 51% of the mash. You can guess the next three: rye, malt and wheat. The two wild cards: triticale (a hybrid of wheat and rye) and brown rice.

It is six years old and 89° proof (44.5% ABV).

This sort of this must drive the craft distillers crazy!

Chuck

You have done a great job of researching this for us we do appriciate the information that you can get us from your inside sources.

[Gillman]

What he said, absolutely.

I can't wait to read a taste report, I find this fascinating.

Gary

[callmeox]

The cynic in me thinks there's a reason for the release at Euro travel retail and Chuck only getting a sample after asking.

I hope I am wrong.

[OscarV]

The cynic in me thinks there's a reason for the release at Euro travel retail and Chuck only getting a sample after asking.

I hope I am wrong.

[jburlowski]

BT is experimenting with a similar product. I had a chance to taste some white dog at a Party Source event.

[cowdery]

I spoke to Adam Graber, who is on Beam's innovation team, and I have quite a bit more information.

But first, tasting notes.

At six to seven years old, this should be similar to Jim Beam Black, which it just so happens I was drinking liberally last night during the hockey match. It isn't. It is very different. Reminds me a little of Bernheim wheat. It has a nuttiness to it, brazil nut, hazelnut, that sort of thing. I'm also reminded of granola. Big mouth feel, a little drier than most bourbons. I'm getting, of all things, intense notes of root beer on the nose.

It's quite good, well-balanced. It's not just interesting, it's good.

Now, the backstory. Every year in the fall, before they start up again for the winter season, they have a few days when then can try some things, a week to ten days typically. R&D always comes in with a 'wish list' of experiments they want to try.

They have been doing this for years. This particular project started under Jerry Dalton, when he was Master Distiller, with Fred Noe and the other distillers participating. (Dalton retired in 2007.) As Graber put it, "with Jerry being scientifically-minded, he was always interested in trying different small grains, more for basic learning than with the idea of developing new products." They carefully document the conversion rates and yields of the different combinations, that sort of thing.

They experiment with different mash bills, yeasts, distillation proofs, entry proofs, woods, everything.

They do use the regular set up at Clermont to make these, not a pilot distillery, although they do have one. "We're not set up for really small scale production but we can do it," said Graber. A typical experimental batch is about 40 barrels.

The Six Grains product is actually a combination of several different whiskeys, melded together, some of which were seven years old. Everything they made was bourbon but with a very high percentage of small grains, about 30%, so about twice the usual amount.

They never made a six grain mash. They made a bourbon mash using wheat instead of rye. Then another one using brown rice instead of rye, that sort of thing. Graber said the brown rice white dog especially had an unusual flavor.

They all used the standard Jim Beam yeast.

This product was created by melding a couple of these experimental batches together. It came to about 4,000 cases.

So that's why Travel Retail. "If we went into domestic distribution," said Graber, "we'd sell all of it just in Kentucky. We thought travel retail would be a good showcase for it."

Lief caught it quick as it only just started to ship. They're putting about 2,000 cases into Europe, the rest will go to Australia and other markets, in Duty Free/Travel Retail. That roll-out is still a few months away.

Most of these experiments never become products. After they have researched them for all of the learning they can gain, they're just blended away into other products. But there are a lot of these experiments in the pipeline, though that's all they would tell me.

They hinted, however, that the next thing to hit the market will be for the Knob Creek brand.

[Gillman]

Excellent, many thanks.

Gary

[DeanSheen]

So that's why Travel Retail. "If we went into domestic distribution," said Graber, "we'd sell all of it just in Kentucky. We thought travel retail would be a good showcase for it."

That still reads like "we don't want the people who know about bourbon getting it."

I'll have a look around Ben Gurion in a few weeks but I doubt I'll have any luck there.

[cowdery]

It's possible they feared blowback, not from people like us, but from loyal Jim Beam drinkers for whom it might be a little too different.

[ebo]

What's the point of the experimentation if we aren't going to get a new expression? I mean, it's great that they experiment like that, but if all we get is the same old stuff, what's the reasoning for doing it?

[cowdery]

Patience, Grasshopper.

[nor02lei]

I spoke to Adam Graber, who is on Beam's innovation team, and I have quite a bit more information.

But first, tasting notes.

At six to seven years old, this should be similar to Jim Beam Black, which it just so happens I was drinking liberally last night during the hockey match. It isn't. It is very different. Reminds me a little of Bernheim wheat. It has a nuttiness to it, brazil nut, hazelnut, that sort of thing. I'm also reminded of granola. Big mouth feel, a little drier than most bourbons. I'm getting, of all things, intense notes of root beer on the nose.

It's quite good, well-balanced. It's not just interesting, it's good.

Now, the backstory. Every year in the fall, before they start up again for the winter season, they have a few days when then can try some things, a week to ten days typically. R&D always comes in with a 'wish list' of experiments they want to try.

They have been doing this for years. This particular project started under Jerry Dalton, when he was Master Distiller, with Fred Noe and the other distillers participating. (Dalton retired in 2007.) As Graber put it, "with Jerry being scientifically-minded, he was always interested in trying different small grains, more for basic learning than with the idea of developing new products." They carefully document the conversion rates and yields of the different combinations, that sort of thing.

They experiment with different mash bills, yeasts, distillation proofs, entry proofs, woods, everything.

They do use the regular set up at Clermont to make these, not a pilot distillery, although they do have one. "We're not set up for really small scale production but we can do it," said Graber. A typical experimental batch is about 40 barrels.

The Six Grains product is actually a combination of several different whiskeys, melded together, some of which were seven years old. Everything they made was bourbon but with a very high percentage of small grains, about 30%, so about twice the usual amount.

They never made a six grain mash. They made a bourbon mash using wheat instead of rye. Then another one using brown rice instead of rye, that sort of thing. Graber said the brown rice white dog especially had an unusual flavor.

They all used the standard Jim Beam yeast.

This product was created by melding a couple of these experimental batches together. It came to about 4,000 cases.

So that's why Travel Retail. "If we went into domestic distribution," said Graber, "we'd sell all of it just in Kentucky. We thought travel retail would be a good showcase for it."

Lief caught it quick as it only just started to ship. They're putting about 2,000 cases into Europe, the rest will go to Australia and other markets, in Duty Free/Travel Retail. That roll-out is still a few months away.

Most of these experiments never become products. After they have researched them for all of the learning they can gain, they're just blended away into other products. But there are a lot of these experiments in the pipeline, though that's all they would tell me.

They hinted, however, that the next thing to hit the market will be for the Knob Creek brand.

Very good information and revue both here and on the other thread Chuck. Interesting that oats isn’t one of the grains. I have ordered 2 bottles now and it will be interesting to taste it. The guy that sell it ship all over the world, for a higher shipping fee.

Leif

[BigRich]

Thank you for looking into this Chuck. It's good just to know that they're constantly looking at new things over in Clermont instead of resting on their laurels.

[Virus_Of_Life]

Just fyi, I moved this to the Specialty Forum since this is such a specialized product.

[Rutter]

Was tempted to trial this but not sure i want to pay ~ £55 for a bottle of unknown quality.

[Stu]

Great job of research, Chuck (as usual)!

[sailor22]

Was tempted to trial this but not sure i want to pay ~ £55 for a bottle of unknown quality.

It's always an unknown quality. I wish I had all the $ back that I spent on Bourbon that was recommended by someone that I didn't think was very good.

[HighTower]

Hopefully as suggested this will end up in Australian Duty Free stores! Nice pickup Leif, and nice digging (and tasting notes) Chuck!

Scott

[craigthom]

What's the point of the experimentation if we aren't going to get a new expression? I mean, it's great that they experiment like that, but if all we get is the same old stuff, what's the reasoning for doing it?

If this one gets good reviews and sells well, I expect we'll see it in larger production in the future. If it doesn't, then it just cost some bottling, since they had the whiskey already.

The could be like Buffalo Trace and sell their experiments to collectors in expensive little bottles, I guess, but they haven't chosen that route.