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E.H Taylor Bourbons

cgbakerjr

By cgbakerjr
in Premium Bourbons/Specialty Bottlings

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ErichPryde Virtuoso

ErichPryde

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Yikes, BTEC distribution is pretty much limited to Kentucky isn't it? I can count on one hand the number of BTEC bottles I've seen on the shelf in California.
Our pals in Costa Mesa would be the first and only place I would go.

Yeah.... BTEC is actually available here in Tucson- I was surprised when I first found it. Someone here has a good relationship with BT- actually does single barrels with them- and they MAY get some of this taylor.

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cowdery Deity

cowdery

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As BT said to me, the distribution is broad, just not very deep.

That's why you have to talk to your whiskey monger now, because it may never hit the shelf.

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p_elliott Guru

p_elliott

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I would love to get a bottle of this sounds like a cool experiment but it will never hit Iowa or Nebraska. My only chance is at the sampler or maybe online.

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Neat Advanced Taster

Neat

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based on his facebook post/pic, it appears john hansell already got hisself a FULL bottle. it must be good to be king. i hope he puts up a review soon.

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sailor22 Disciple

sailor22

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This is sounding like Parkers Heritage - same bottle, similar but different label and a different whiskey with every release. Always good juice. Really like the concept and I'm in for a bottle if I can find one.

It's exciting they are putting this effort into the product and releasing hopefully successful results. If the results are so-so I would hope the product would go into the BTEC.

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sailor22 Disciple

sailor22

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Not being very educated in the distilling process I have a question.

Am I correct that the production process described will allow the product to be influenced to a greater degree by wild yeast? What would you anticipate the likely outcome to be regarding the flavor?

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cowdery Deity

cowdery

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Well it didn't get contaminated so the effect on the flavor would be zero. If wild yeast had set up shop, BT would have deemed it a failure and poured it down the drain. Spontaneous fermentation or some other contamination is always a risk when you let a sugar and water mixture sit in the open air, but there seem to be ways to reduce the risk. Maybe they got lucky. Maybe it would be ruined more often than not, making it a very bad system indeed. In a big, old distillery like that, most of the yeast in the environment are from their domesticated strains, so perhaps the risk is very small. They discontinued the practice. Maybe that was why.

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mobourbon Enthusiast

mobourbon

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Be on the lookout!:searching: The E H Taylor Old Fashioned Sour Mash Bourbon arrived at Capital Cellars this morning!!! I have my bottle! The review in a previous post is spot-on! It's very different from today's bourbons but it is very good!:grin:

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Tom Troland Apprentice

Tom Troland

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I look forward to hearing David's interview!

Individuals interested in hearing more from Harlen Wheatley and other Buffalo Trace figures should follow the link below to the University of Kentucky Buffalo Trace Oral History Project. (This project has already been mentioned in the History forum of straightbourbon.com.)

http://www.nunncenter.org/buffalotrace/

Among others, we have interviewed Taylor Hay who is a direct descendant of E. H. Taylor, Jr. More recently, we have interviewed former BT master distiller Gary Gayheart and noted bourbon historian Mike Veach. These interviews will be added to the website in the future.

If you are short on time, go to the website, choose "About the Project", and view a 6 minute video created by videographer Joanna Hay.

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bourbon-n00b Enthusiast

bourbon-n00b

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Be on the lookout!:searching: The E H Taylor Old Fashioned Sour Mash Bourbon arrived at Capital Cellars this morning!!! I have my bottle! The review in a previous post is spot-on! It's very different from today's bourbons but it is very good!:grin:

Awesome! Does it compare much to the ND OT?

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cowdery Deity

cowdery

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It won't have any relationship to any modern Old Taylor. This was a technique he used at BT in the 1870s and may have used at his other distilleries, but I don't think there's any claim that it was used anywhere after Prohibition.

Old Taylor Bourbon was one of the original brands of National Distillers when it was formed during Prohibition.

I've been amazed in Kentucky to hear someone say they "heard about" something and on further probing you figure out that the something hasn't actually been done for 100 years. As Faulkner said, in the South, "The past is never dead. It's not even past."

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squire Deity

squire

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Yeah, everybody's heard about it from someone else and if you finally track down the guy credited as the source it will turn out he wasn't actually there but is pretty sure he heard it from someone who was.

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nblair Enthusiast

nblair

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Have any Louisville'ites seen it yet?

Haven't seen it in Louisville yet, but I haven't really gone looking either.

Swung by Capital Cellars in Frankfort after work and had about a 3 finger pour for $12. Didn't really get to analyze it because they were pretty crowded, but I enjoyed it thoroughly. The first thing I noticed was the great mouthfeel, a very full bodied bourbon.

I promptly left to go get a bottle for myself before heading back to Louisville.

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Virus_Of_Life Guru

Virus_Of_Life

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The Party Source now has this available for purchase at $67.99/bottle

You mean was, I checked just a few ago and they were already down to 5 bottles, I ordered one so that makes 4 and I am sure those will be gone momentarily.

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nivto Enthusiast

nivto

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You mean was, I checked just a few ago and they were already down to 5 bottles, I ordered one so that makes 4 and I am sure those will be gone momentarily.
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chefnash51 Enthusiast

chefnash51

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Wow. They were at 18 when I ordered mine. News travels fast.

There are 17 still left

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Virus_Of_Life Guru

Virus_Of_Life

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There are 17 still left

They must have had more than originally put in the system or something because there wasn't that many earlier.

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