New Beam Black Packaging

[Gillman]

Definitely agree in the contextual way you are pointing out, Erich. Also, I would say Beam is more consistent now. I've had that "mildewed" 1960's-70's taste, bourbon with a lot of weather on it I call it. (And it was from a bottle that was not spoiled). The current is lighter, drier, more elegant overall. Still, something has been lost I think...

Gary

[Gillman]

That's an interesting point about barrel heads. I took a fast look at some Brown Forman Cooperage references online and thought they said all their barrel heads are charred but maybe it depends on brand, customer, etc., and clearly not all distillers do that to the head. But it's still wood and in the atmosphere of the barrel, I would think contact with the head even where not charred would promote aging.

Anyway it's just speculation, I wish I had bottles before me aged entirely in one or the other so I could judge myself. But if palletized is not more than 5% of any bottle it's a non-issue practically, I agree.

And good notes there T Comp, thanks for that.

Gary

[ErichPryde]

Definitely agree in the contextual way you are pointing out, Erich. Also, I would say Beam is more consistent now. I've had that "mildewed" 1960's-70's taste, bourbon with a lot of weather on it I call it. (And it was from a bottle that was not spoiled). The current is lighter, drier, more elegant overall. Still, something has been lost I think...

Gary

That damp sweet hay "weathered," or natural-type taste/scent, is present in the handles of 1982 beam 52 month white label I picked up just the other day. It's not bad, it's very interesting and different. I think the more common taste from the 80s white label though is the overboiled corn (blah corn, whatever?) type thing that sometimes goes on.

I actually added a couple ounces each of black label 1986, bonded 1969, and choice from 70(something) to this handle, and it's much better whiskey now than it was yesterday. seriously.

[Gillman]

That mingling makes a lot of sense, the logic is perfect.

I am planning a mingling soon of Baby Saz and the current Beam Black, I think that will work very well. The rich earthy/minty notes of the Saz will blend with the soft caramel and orangey/citric taste of the Beam.

Similar idea but different drink: 50% Heineken from the can (very fresh stock not more than 2 months from packaging) and 50% regular bottled Guinness (non-widget) and Rogue Imperial Stout. It's a half and half and the stout will absorb the pungent Hallertau character of the Heineken but take complexity from it.

Gary

[squire]

Well, I always say its what's in the bottle that counts, so, we'll see.

[nblair]

I apologize for bumping this old thread. Found a picture of one of the old palletized warehouses at Beam and thought it was interesting. Figured I'd throw it in this thread since there was some discussion on it.

It just looks weird to be honest. Not nearly as romantic as a normal rickhouse, that's for sure.

[Brisko]

I found the text as interesting as the photo... the author states that Knob Creek and Basil Hayden's are the same recipe. I was under the impression that KC was the standard Beam recipe and BH was the OGD mashbill.

[Gillman]

Thanks for that and by the way, the reason I had wondered earlier about a palate associated with such warehousing was in fact the discussion in this book about this form of warehousing. True, the warehouse is mentioned as just one of many owned by Beam and it is clear that most of them were of conventional design, but because Beam gave the interview in this modern palletized warehouse, I had the impression it was the "future" and Beam wanted to give it publicity, showing its most "new and improved design" so to speak. This is sort of an inversion of the usual distillery practices of stressing what it is old and traditional, and you have to laud Beam for not gilding the lily here.

Anyway it appears today and then too of course this warehouse represents just a small amount of the bourbon that is dumped into what becomes Beam and the related brands, so I guess there is really nothing to what I was thinking. But my supposition was spurred by the discussion in that book of the palletized warehouse and the brief mention as I recall it (I don't have the book before me) that it could take longer to mature bourbon there than in a conventional warehouse.

Gary

[nblair]

I found the text as interesting as the photo... the author states that Knob Creek and Basil Hayden's are the same recipe. I was under the impression that KC was the standard Beam recipe and BH was the OGD mashbill.

[cowdery]

At the time they were also very excited to be able move barrels around using fork lifts rather than by hand.

[tmckenzie]

I heard they are not building any more of them and will be or already tearing them down.

[squire]

Aren't some one story warehouses now using the pallet way to age Irish whisky.

[Gillman]

Yes and I understand it's very common in Canadian warehouses too.

Gary

[p_elliott]

I found the text as interesting as the photo... the author states that Knob Creek and Basil Hayden's are the same recipe. I was under the impression that KC was the standard Beam recipe and BH was the OGD mashbill.

And you would be correct.

[squire]

Saw that on the Discovery channel, believe it was at a Jamison warehouse in Ireland.

[cowdery]

A. Smith Bowman, in Virginia, stores barrels on end but I'm not sure if they're on pallets. In the pictures I've seen of Forty Creek the barrels appear to be on end but on shelves.

A full barrel weighs about 500 pounds. Nine to a pallet, that's 4,500 pounds.

[cowdery]

Mark Waymak and James Harris were doing interviews in Kentucky for their book at about the same time I was doing interviews for "Made and Bottled in Kentucky." Jim Murray was researching his American whiskey book at about the same time. Every place I went one of them had either just been or soon would be. That was 1991-1992 and really marked the beginning of the Bourbon Renaissance, though that's only apparent in retrospect. I didn't realize it at the time, but two book projects and a documentary making the rounds at the same time was unusual then in bourbon country.

[squire]

The books came out and the next time business required travel in sorta that direction we stopped at Bardstown, early '95, I date such things by how old my son was at the time as he traveled with me everywhere.

Great time there for a first visit, stayed at the Talbott, discovered the Getz, was suffused with Burbonia there and with many questions was directed by a nice lady (probably BetteJo's aunt) to a guy named Mike Veach. Found him elbow deep in papers in a small office and he politely took the time to fully answer my questions.

So after a stop at Toddy's buying a case each of 10 yr HH and AAA we left with my son's mother's commenting are you going to go 1/3 across the country carrying two cases of bourbon in the trunk?

My response was, actually darling, it's 2/3 rds counting the trip back and the answer is, yep.