Labels that use high-rye recipe MGP distillate

[weller_tex]

I was over on the MGP website and notice that they list their mashbills. One bourbon mashbill has a 36% rye content. AFAIK that is the highes around for a bourbon. Does anyone know of label that uses MGP whiskey and uses this mashbill. Thanks.

[qman22]

I believe Smooth Ambler Old Scout uses this mashbill

*edit: confirmed Old Scout uses this mashbill from LDI

Edited March 7, 2013 by qman22

[squire]

Grand Dad is around 30 but percentage of rye in the mashbill is only part of the story. There's mashing, type of cooker and temperatures (is the rye cooked from the beginning or added later at a different temperature) type yeast (propagated or dry) enhancers to speed the conversion process, other enhancers (enzymes?) to squeeze out every .001% of alcohol, single run through the still (doubler?) Proof off the still, how long aged in barrel and where in which warehouse, then the final selection for blending to meet a brand profile. Old Forester uses more rye than Barton but I taste it more in Barton.

Too many variables to draw any conclusions from percentage of rye alone.

[squire]

Oh, and does MGPI use the same yeast/enzymes in the different mashbills?

[White Dog]

Redemption Bourbon lists the LDI, or MGPI, high-rye percentages on the front label.

[weller_tex]

Grand Dad is around 30 but percentage of rye in the mashbill is only part of the story. There's mashing, type of cooker and temperatures (is the rye cooked from the beginning or added later at a different temperature) type yeast (propagated or dry) enhancers to speed the conversion process, other enhancers (enzymes?) to squeeze out every .001% of alcohol, single run through the still (doubler?) Proof off the still, how long aged in barrel and where in which warehouse, then the final selection for blending to meet a brand profile. Old Forester uses more rye than Barton but I taste it more in Barton.

Too many variables to draw any conclusions from percentage of rye alone.

[weller_tex]

Redemption Bourbon lists the LDI, or MGPI, high-rye percentages on the front label.

[cowdery]

I believe Smooth Ambler Old Scout uses this mashbill

*edit: confirmed Old Scout uses this mashbill from LDI

Just Old Scout, which is the 6-year-old, I think, or also Very Old Scout, of which there are several different ages?

I also wonder if anyone has combined the three bourbons. As for yeast, I suspect -- being a former Seagram's plant, and still using the Seagram's mash bills -- they have a different yeast for each mash bill. Seagram's had something like 350 different proprietary yeasts.

I haven't tasted an MGPI bourbon, regardless of mash bill, that I really like unless it was finished in some way and I don't like most of those either.

Edited March 8, 2013 by cowdery

[Bourbon Boiler]

WH Harrison advertises their mashbill as a "unique high rye" recipe, so I suspect they are using the LDI high rye, although it isn't a certainty.

[weller_tex]

Just Old Scout, which is the 6-year-old, I think, or also Very Old Scout, of which there are several different ages?

I also wonder if anyone has combined the three bourbons. As for yeast, I suspect -- being a former Seagram's plant, and still using the Seagram's mash bills -- they have a different yeast for each mash bill. Seagram's had something like 350 different proprietary yeasts.

I haven't tasted an MGPI bourbon, regardless of mash bill, that I really like unless it was finished in some way and I don't like most of those either.

Hey Chuck thanks for the input. A little off-topic, but do you know if MGPI ages the bourbons as well, or do they just distill it and the aging takes place elsewhere? I know I sure do like the 95% rye from Bulleit and the Willet versions. I have not had the new Dickel.

[weller_tex]

WH Harrison advertises their mashbill as a "unique high rye" recipe, so I suspect they are using the LDI high rye, although it isn't a certainty.

Another one I can't get here..dang.

[Bootlegger1929]

Why doesn't anyone do a 51 corn 49 rye mash bill? BT I think I smell ur next EC....

[cowdery]

The customers are buying aged whiskey, ready to sell. MGPI has warehouses.

re a 51/49 bourbon, mainly because corn is so much cheaper and because most of the whiskey's body comes from the corn, but you also need some malt. Ten percent is typical, so the best you can do is 51% corn, 39% rye, 10% malt, which is essentially what the high-rye bourbon recipes are.

Edited March 8, 2013 by cowdery

[Bootlegger1929]

Cool thanks for the info. I'm still learning. Good to know.