Bourbon in sherry casks

[Dave_in_Canada]

Check this out. This is a sherry cask, which has contained bourbon for some 6-7 weeks and which is currently being bottled. I've deleted the name of the distillery etc. to protect the innocent! Comments?

[Paradox]

6-7 weeks? That's like a cheap variant of a Distiller's Masterpiece finished in sherry casks.

[kgiammarco]

Could it be the 3rd incarnation of distillers masterpiece? cognac, port, now sherry?

-chris

[Dave_in_Canada]

wrong distillery

[kgiammarco]

Hmm... this could be interesting...

-chris

[Paradox]

Hmm... this could be interesting...

-chris

Interesting indeed! Now it would just be helpful to know the distillery...

[cowdery]

I haven't had a lot of experience with whiskey finished in sherry casks, although Black Bush (a variant of Old Bushmills Irish Whiskey) is a personal favorite. The proof is in the tasting. My sense is that bourbon being what it is, a couple weeks in a used sherry cask won't make much difference. We'll see.

[Dave_in_Canada]

This is their second attempt... the first was a failure. ER, our tour guide, claimed that 6 weeks in a sherry cask is certainly long enough to destroy ANY bourbon

[Barrel_Proof]

Here we go again. Bourbon should be aged in NEW charred oak barrels. In my book, if you finish it in something else, you're home brewing something other than bourbon. That Distillers' Misterpeace stuff--and any of these other silly attempts go get around the statutory definition of bourbon--should be reserved for sale solely in the duty free shops in Dubai, right next to the far higher quality perfumes available there.

[Dave_in_Canada]

Please note that it is Bourbon that was finished in the sherry casks, not aged in the cask, just to clarify.

[CL]

I think that BT is doing this. One, Omar mentioned they have experimental "bourbons". And, two, I know that Dave was going to be there in late August. ;-)

[Barrel_Proof]

aged v. finished is nothing but b.s.--that's a distinction without a difference. if bourbon spends ANY time in a used barrel, it spends time aging in something other than a NEW charred oak barrel. whether aged one week, two weeks, or an hour and a half, you aged it in something USED, boys and girls.

i like spirits other than bourbon, too--but just leave my bourbon unadulterated by this silliness. call this stuff flavored whiskey or something equally insipid, but it ain't bourbon.

[Barrel_Proof]

And while you're at it, sell it next to those cute vodkas in blue bottles or those liquours in orange ones. Hey, why not include a coupon to get your nails done or maybe a perm at the same time.

[Gillman]

I agree such products should be identified as what they are, i.e., American whiskey produced differently to the norm, as a specialty. Whether it can still be called "bourbon" on the label is a matter the company will work out having regard to the various laws and rules.

In the 19th century, a wide variety of flavourings were used to flavour whiskey. Most whiskey flavoured in this way was a mixture of neutral spirits and some legitimate straight whiskey. However some "luxury" blends of the time were composed of all-whiskey incorporating some flavouring. I have written before of one formula I found that was 45 % each of two bourbons, 9% rye and 1% of an extract of prunes and raisins macerated in (neutral) alcohol. I have made this kind of drink myself in small quantities and it can be very good. Peach-derived extracts were used, also ones made from currants and green tea, even carob. It sounds odd, perhaps, but in small amounts such as 1%, these added a subtle note that consumers clearly liked at the time. The sherry finishing idea is similar, it is adding another fruity top-note to the drink. I don't see anything wrong with offering such a specialty on the market provided it is clearly labelled to be what it is. In the late 1800's it was known in Scotland that sherry casks improved the taste of their whisky at any rate. I believe the practice of American blenders in the late 1800's to add fruit extracts to whiskey and neutral spirits was a way to emulate that practice.

Gary

[bourbonmed]

Well said Gillman. And it's still happening today: Southern Comfort. I have no use for SC, but many folks seem to like it.

Frankly, I don't have an issue with boutique/experimental finishes if it's clearly labeled -- as is the case w Distillers Masterpiece. The 18y 'cognac' experiment from Beam is wonderful. I haven't tried the 20y Port, which I hear Cliff is bringing to the fest.

Omar

[Paradox]

Frankly, I don't have an issue with boutique/experimental finishes if it's clearly labeled -- as is the case w Distillers Masterpiece. The 18y 'cognac' experiment from Beam is wonderful. I haven't tried the 20y Port, which I hear Cliff is bringing to the fest.

Same here Omar. I haven't tried the 20 year 'Port' Distillers Masterpiece yet either, but the 'Cognac' expression was quite nice. At over $200 yes, it is overpriced, but I give them credit for at least making it. As long as the labels are clearly marked I see nothing wrong with it either. I'm all for experimentation if it is done in a respectable way; No sugar water or flavorings added and then still attempting to call it bourbon.

[Dave_in_Canada]

OK OK, I'll break the suspense. Although Wild Turkey states in their advertising: “Not the latest thing – the genuine thing†the distillery where I saw this product is none other than WT. Scotland has been doing it for years (check out the entire Glenmorangie lineup). I'm not condoning it in the case of bourbon, just thought you'd all like to know about it!

[Paradox]

Thanks for breaking that suspense, many of us were honestly leaning towards Buffalo Trace as the distillery who was doing it. Did you find out any more info on it while there such as when they may possibly release it for sale if in fact they will, will it be here within the US, etc...?

[Dave_in_Canada]

No further information was forthcoming except that this 500L cask appeared to be the last one of 5 which was being emptied. No sign of special bottles, labels etc. (trust me, I was lookin'). Where it will end up is anyone's guess.

[Paradox]

Thanks Dave, you are still quite the sleuth nonetheless! Just another bottling to have to keep an eye out for now.

[bourbonmed]

An experimental bird? Interesting. Everybody's jumping on the finish bandwagon. Will Makers and Barton be tempted next?

We may have to deploy our fearless secret agent on a mission to Lawrenceburg. Brenda, prepare for another doozy project!

Omar

[Gillman]

Thanks Omar (and call me Gary), and quite right about Southern Comfort, it is the modern version of those old 1800's blends (albeit sweeter than they were if the 1% was truly followed).

Thanks so much for the invitation to the Gazebo at 9:00 p.m. on Friday, that's great! Look forward to meeting you and the other Bourbonians. I will put my mind to a suitable "contribution". And thanks too to Bettye Jo, who "clued me in" a while back!

Gary Gillman

[Barrel_Proof]

The 18y 'cognac' experiment from Beam is wonderful. I haven't tried the 20y Port, which I hear Cliff is bringing to the fest.

There are a good dozen fine congacs in this apartment, but many more fine bourbons. I don't mix 'em, flavor 'em, color 'em OR, to use the latest cute phrase, FINISH 'em.

Don't count on my bringing any frou-frou adulterated bourbon to the gazebo, boys and girls. But if y'all smile real big, now, I'll still bring my celebrated bottle of "Cracker Jack." That'll bring some sweetness to your life. Smile even bigger and I'll bring some crunchy Cracker Jack for snacks, too!

The cognac is staying home, however. When you come visit here in the Big Apple we'll sample some Hine Vintage 1953 (my birthday cognac) and the amazing A.E. Dor No. 8, and maybe a few other elixirs that started life as grapes.

[brendaj]

Omar,

We may have to deploy our fearless secret agent on a mission to Lawrenceburg. Brenda, prepare for another doozy project!

And to think, I just deleted some spam offering a color video camera the size of a quarter, hooked to a 9 volt battery...

Guess I better plan on going down and getting a room for the night, as it will probably take some time to infiltrate their command center...

Now where did I put my nose-and-glasses...

Bj

[Barrel_Proof]

Brenda: I'm relieved to learn that I'm not the only one getting spy cam spam. Maybe they are targeting this board!