cowdery Posted August 2, 2010 Share Posted August 2, 2010 I've been keeping quiet about this because several months ago Woodford offered me an exclusive, for WHISKY Magazine, to reveal the next eight or so years of Master's Collection releases. I submitted the story about six weeks ago but wanted to preserve the exclusive for the magazine, which is now out so I feel free to talk about it. The full story is in WHISKY Magazine Issue No. 89, publication date October 2010 (but it's out now).The 2010 release is, indeed, mature Woodford Reserve bourbon finished in toasted sugar maple barrels. As with all Master's Collection releases, it is 100 percent pot still Woodford. Sadly, my exclusive access did not include a taste of this one, but it did include tastes of some of the other works-in-progress.I've posted the full list on my blog here, but of course it's in the magazine too. Link to comment Share on other sites More sharing options...
Jono Posted August 2, 2010 Share Posted August 2, 2010 A barrel wood discussion....http://www.chineseop.com/beer/Why-are-oak-cask-used-to-make-whiskey--rum--or-other-spirits--Why-not-other-wood.htmlBasically, Oak is used for many reasons (cost being one), but this comment was made:"However, I am told that hickory, cherry, and walnut lend a unique and not unpleasant flavor profile..." Link to comment Share on other sites More sharing options...
nor02lei Posted August 2, 2010 Share Posted August 2, 2010 I've been keeping quiet about this because several months ago Woodford offered me an exclusive, for WHISKY Magazine, to reveal the next eight or so years of Master's Collection releases. I submitted the story about six weeks ago but wanted to preserve the exclusive for the magazine, which is now out so I feel free to talk about it. The full story is in WHISKY Magazine Issue No. 89, publication date October 2010 (but it's out now).The 2010 release is, indeed, mature Woodford Reserve bourbon finished in toasted sugar maple barrels. As with all Master's Collection releases, it is 100 percent pot still Woodford. Sadly, my exclusive access did not include a taste of this one, but it did include tastes of some of the other works-in-progress.I've posted the full list on my blog here, but of course it's in the magazine too. Link to comment Share on other sites More sharing options...
Rughi Posted August 2, 2010 Share Posted August 2, 2010 I've been keeping quiet about this because several months ago Woodford offered me an exclusive, for WHISKY Magazine, to reveal the next eight or so years of Master's Collection releases... Link to comment Share on other sites More sharing options...
cowdery Posted August 2, 2010 Share Posted August 2, 2010 Wow, did Fritz Maytag get Chris Morris by the lapels? Four different variations on 100% rye mashes (you do mean the grains are 100% rye? malted or enzymes?). The mash was a mix of rye malt and unmalted rye.Is this the first usage of pot stills for rye by a macrodistiller in this or the previous century? The last 40 years, certainly. Before 1970 it's possible someone was still running an all-pot-still operation somewhere in the USA and making rye whiskey with it. Possible but unlikely. It's unlikely there has been one so made since before Prohibition. Link to comment Share on other sites More sharing options...
CorvallisCracker Posted August 2, 2010 Author Share Posted August 2, 2010 I've been keeping quiet about this I'd noticed that.because several months ago Woodford offered me an exclusive, for WHISKY Magazine, to reveal the next eight or so years of Master's Collection releases. I submitted the story about six weeks ago but wanted to preserve the exclusive for the magazine, which is now out so I feel free to talk about it. I figured it was something like that, given that they'd told JH about it and then asked him to stay quite about it. The 2010 release is, indeed, mature Woodford Reserve bourbon finished in toasted sugar maple barrels. As with all Master's Collection releases, it is 100 percent pot still Woodford. Sadly, my exclusive access did not include a taste of this one, but it did include tastes of some of the other works-in-progress.Although I still haven't gotten the OLCC to admit to altering the Price Change list for August (that is, deleting the entry for it) I did learn that they were told in April that the 2010 WRMC would be Maple Wood finish, with the "effective date" being August.I've posted the full list on my blog here, but of course it's in the magazine too.Very interesting. I think I'll skip the tequila finish, but the rum finish and the ryes sound interesting. They say "100% rye". Some rye malt or enzymes? Link to comment Share on other sites More sharing options...
CorvallisCracker Posted August 2, 2010 Author Share Posted August 2, 2010 They say "100% rye". Some rye malt or enzymes?Ah, asked and answered! Link to comment Share on other sites More sharing options...
craigthom Posted August 2, 2010 Share Posted August 2, 2010 Isn't tequila aged in used bourbon barrels, or do they also use new barrels?I hope the low-entry ryes aren't too expensive. Link to comment Share on other sites More sharing options...
cowdery Posted August 2, 2010 Share Posted August 2, 2010 Isn't tequila aged in used bourbon barrels, or do they also use new barrels?I hope the low-entry ryes aren't too expensive. Link to comment Share on other sites More sharing options...
cowdery Posted September 14, 2010 Share Posted September 14, 2010 If you wondered what the maple barrels look like, here is your answer. The top row is oak, the bottom row is maple. The maple wood finish will be out November 1. I still haven't tasted it but should have a sample shortly. Link to comment Share on other sites More sharing options...
Gillman Posted September 14, 2010 Share Posted September 14, 2010 Leaking or stained better to identify them?Gary Link to comment Share on other sites More sharing options...
pangkarra Posted September 15, 2010 Share Posted September 15, 2010 Lots of people seem to not be very impressed with the experimental bourbons. Most of the ones I have tried wouldn't be something I would buy often if they were regular releases but they show that there is a spirit of experimentation in the industry and that makes me really happy. The more experimentation the greater the opportunity for great bourbons in the future.That being said, I certainly wouldn't mind a 375 ml bottle and a few dollars off the price. Link to comment Share on other sites More sharing options...
cowdery Posted September 15, 2010 Share Posted September 15, 2010 Leaking or stained better to identify them?GaryNeither. That's just how they look. I didn't take these pictures but I did see some in person and they also had that streaking. I assume they made these similarly to how oak barrels are made, meaning they were rough cut, open-air seasoned for several months, then planed, softened with steam so they'd bend, and then heated for a toast, but that's it. Certainly no stains. That's not evidence of leakage either. I've saw that on the ones I saw in June and it's much darker. Link to comment Share on other sites More sharing options...
nor02lei Posted September 15, 2010 Share Posted September 15, 2010 If you wondered what the maple barrels look like, here is your answer. The top row is oak, the bottom row is maple. The maple wood finish will be out November 1. I still haven't tasted it but should have a sample shortly.That’s what I call a finish Chuck! Not an old leaky used wine barrel as they use in Scotland.Leif Link to comment Share on other sites More sharing options...
matthew0715 Posted September 15, 2010 Share Posted September 15, 2010 The 2010 release is, indeed, mature Woodford Reserve bourbon finished in toasted sugar maple barrels.In case no one else has made the connection, Brown-Forman has A LOT of sugar maple around. Why? It's what the charcoal is made from that's used for filtering the white dog that later becomes Jack Daniel's Tennessee Whiskey.Whether 'toasted' barrels of sugar maple will make Woodford Reserve taste anything like JD is the question. I'd guess not really, but taste will tell. Does JD use a typical bourbon mashbill for their whiskey? Link to comment Share on other sites More sharing options...
nor02lei Posted September 15, 2010 Share Posted September 15, 2010 Does JD use a typical bourbon mashbill for their whiskey?It’s relatively high in corn and quit a bit different from the Woodford/Brown Forman Matt. I think you can find the exact recipe on the home page as it is official.Leif Link to comment Share on other sites More sharing options...
OscarV Posted September 15, 2010 Share Posted September 15, 2010 Does JD use a typical bourbon mashbill for their whiskey?Yep, it may be a little higher in corn but the mashbill meets bourbon requirements. Link to comment Share on other sites More sharing options...
OscarV Posted September 15, 2010 Share Posted September 15, 2010 So far I have not cared for any of the WRMC but I'll keep trying.If anyone wants to split a bottle of this 3 or better yet 4 ways with me then I'll give it a whirl. Link to comment Share on other sites More sharing options...
cowdery Posted September 16, 2010 Share Posted September 16, 2010 Jack Daniels is 80% corn, 8% rye, 12% malt. Link to comment Share on other sites More sharing options...
TomFischer Posted October 26, 2010 Share Posted October 26, 2010 The Woodford Reserve Master's Collection releases may just get better every year. Here is our advance review: Woodford Reserve Maple Wood Link to comment Share on other sites More sharing options...
CaptainQ Posted October 27, 2010 Share Posted October 27, 2010 Sounds great, but I won't turn loose a c note for a bottle. Link to comment Share on other sites More sharing options...
sku Posted October 28, 2010 Share Posted October 28, 2010 I don't see a lot of opinions on this yet. Has anyone tried it? Any thoughts? Link to comment Share on other sites More sharing options...
bourbonNOOG Posted October 28, 2010 Share Posted October 28, 2010 It doesn't hit the shelved till Nov. 1. I read that somewhere but can't remember where. Link to comment Share on other sites More sharing options...
JohnHansell Posted October 28, 2010 Share Posted October 28, 2010 I have a review sample. Having tasted it informally, I have some issues with the finish. (Maybe a little too much Maple wood?) I'll probably review it formally next week and put it up on my blog shortly aftwrwards. Link to comment Share on other sites More sharing options...
sku Posted October 28, 2010 Share Posted October 28, 2010 I have a review sample. Having tasted it informally, I have some issues with the finish. (Maybe a little too much Maple wood?) I'll probably review it formally next week and put it up on my blog shortly aftwrwards.Great! I will, as always, look forward to your review. Link to comment Share on other sites More sharing options...
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