Black Bourbon Cleveland Whiskey

[MyOldKyDram]

Anyone out there heard about this? Some new micro, coming out with a product soon. Quality of the product aside for the moment, I'm wondering if it can actually be labeled as bourbon. Best I can tell, it's not aged in barrels so much as they take barrels, chop them into pieces, tank it, and then apply some kind of pressurized-science-magic to it. Does this still satisfy the barrel requirement? Maybe Chuck can yell at someone.

http://fox8.com/2013/01/08/my-town-local-man-to-release-own-whiskey-brand/

ETA: nevermind. Looks like they start the process with young barrel aged bourbon. All that being said, any guinea pigs in the Cleveland area?

[callmeox]

There area multiple old threads about these alchemists and the links are below.

I may end up being the local guinea pig but my hopes are not high. Some local chefs have been pimping the product but I fear that their excitement is not based on a traditional bourbon profile.

http://www.straightbourbon.com/forums/showthread.php?16136-Cleveland-Whiskey

http://www.straightbourbon.com/forums/showthread.php?14317-Pending-patent-for-speeding-up-spirit-aging

Edited January 21, 2013 by callmeox

[T Comp]

Also Clay Risen (Mash Notes Blog) wrote an article in the NY Times and mentioned them among others who are trying to speed up the ageing process.

http://www.nytimes.com/2012/08/22/dining/whiskey-start-ups-are-rolling-out-a-smaller-barrel-sooner.html?_r=0

[MyOldKyDram]

Thanks for the links. Shoulda known this had been covered. As always, search is our friend.

[callmeox]

Thanks for the links. Shoulda known this had been covered. As always, search is our friend.

What do you think of the idea of speeding up the "aging" of bourbon with science?

The serial entrepreneur who is behind this knows the marketing game well. He is obviously working the Cleveland media and chefs who are into the local ingredients movement here.

[MyOldKyDram]

I tend to think it's a load of bull. That this serial entrepreneur is more of a two-bit huckster. That's being kind. And it saddens me that people will glom onto and even champion such a Barnumesque product. However, the proof is in the pudding and maybe this guy is more alchemist than chemist. Maybe he came into possession of a transmogrifier. Doubtful for sure, but you'll be sure to let us know, yeah?

[oke&coke]

When it comes to food and drink I consider myself a purist, it ain't broke don't be fixin nothing. HOWEVER, if they can make a good product and sell it to us at a decent price. Then more power to them. I may even buy a bottle.

[ThirstyinOhio]

I will buy a bottle as soon as I can track one down. I'll be happy to post my tasting notes when I do. If anyone knows of a definite store I can grab a bottle, please let me know.

[squire]

Pressure cooker whisky, alchemy indeed, I wonder if the guy was ever in the pressure treated lumber business. I can understand the attraction for you homies but for $35.00 I can get a bottle of really good whisky.

[callmeox]

My sampling will be by the drink and not through purchasing a bottle. I have a couple of chef/owner type of connections and I've asked them for a heads up when it is released.

One has sampled a pre-release version and declared it 'not bad.'

High praise indeed.

[MyOldKyDram]

Better than I would have hoped for.

[shoshani]

The idea of forced aging has come and gone several times through history; Publicker experimented with it briefly after Repeal, claiming the effects of years of age in a product 24 hours old and advertising with the line "don't fill your stomach from a nasty old keg". Interestingly, Frederick Stitzel had two patents in the late 19th century on the idea. One (US Patent 253,125) agitated the spirit with carbonic gas that had passed through burning charcoal, the other (US Patent 265,344) based itself on the carbonic gas idea but agitated the spirit with oxygen under pressure with heat and electrolysis. (You can see them if you search Google Patents for those numbers.)

There is truly nothing new under the sun.

[callmeox]

Well, this has been released as Cleveland Whiskey Black Reserve at 100 proof.

To prove that folks in my area are no better than Iowans, it's reported to be moving briskly off the shelves.

No idea for price as it isn't listed in the state database. :skep:

Here's the COLA

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=12366001000018

Edited March 2, 2013 by callmeox

[MyOldKyDram]

I mean, I kinda gotta try it. Not buy it mind you...

Heres hoping this will be amongst the gazebo offerings come sampler time.

[callmeox]

Don't look for me to bring a bottle unless it is gifted to me. :cool:

[rndenks]

I am on a list to get a bottle on Tuesday. Curiosity got the best of me. At the very list I have another conversation piece on the bar. Once I get it and have a taste I will post my thoughts.

[steeltownbbq]

I am on a list to get a bottle on Tuesday. Curiosity got the best of me. At the very list I have another conversation piece on the bar. Once I get it and have a taste I will post my thoughts.

Where are you getting this?

I'm thinking like you are --- it might be crap, but it's something to talk about. Could use it as an example of bad form when I preach the Bourbon Gospel to the unbelievers.

Edited March 2, 2013 by steeltownbbq
poor typing skills

[callmeox]

The warehouse for Cleveland area stores has it in stock and it will start showing up in stores as they get their next truck. Some stores on the west side got a delivery yesterday.

My local spirits monger said that he expects it on Tuesday and the price will be between 30 and 40 bucks.

[cowdery]

If I'm reading the back label correctly, they didn't even distill the stuff. They bought "young bourbon" from a distillery (MGPI?), then did their voodoo on it. I'm looking forward to rndenks' verdict.

[callmeox]

I read at some point that Jim Rutledge was involved early, possibly with some bulk whiskey. Not sure who would be supplying them now. If they were doing it themselves, they would need new cooperage which would be expensive if the statement about 6 months in wood was accurate.

They have pics on their FB of a worker filling a mash tub and a Vendome still and they have a DSP listed in the COLA. People have done more to try to look like a real distillery, but that's a heck of an expense if you don't intend to do public tours or actually distill.

I'll have to cruise the street where their facility is located and roll down the windows. If they are mashing/distilling, the telltale smells will be obvious.

[callmeox]

They buy barreled bourbon.

From the Cleveland.com article:

He sends his formula to large distillers, who send him what some know as moonshine and others call "white dog," a raw unrefined form of whiskey.

"The moment it arrives here it is bourbon," he said. "It is at least 51 percent corn (rye, wheat and barley are also there) and has been aged in barrels." But he acknowledges that the aging that takes place before he gets the raw whiskeyfrom the distillers is negligible, and does not add much to the six months he uses to age it.

[squire]

He "sends his formula to large distillers", what a creative non sequitur.

[HighInTheMtns]

His formula is as follows:

"Please sell me some barrels of bourbon."

[squire]

And make sure it's fresh from today's batch, none of that old stuff you have laying around in the warehouse.

[MyOldKyDram]

Bring us some fresh bourbon! The freshest you've got...this year!