What accounts for mouthfeel?

[sailor22]

I asked Mr Rutledge those questions last fall when he was here in Tallahassee. He said he feels that chill filtering removes some flavors. I asked why he thought so many of the dusties we were sipping had better mouth feel.

"Is it the way it's produced today or is it just...the era?" I asked.

He considered the question a moment and replied, "It's the era, everything was different."

One of the dusties we were sipping was an ER that 4R had made back in the day. If he could make it like that today I'm sure he would.

[black mamba]

I took you up on it, squire, and Jim's response was:

Hi Jeff,

Thank you for your email.

Our motto at Four Roses is: “Always Mellow and Always Smooth.” Most Bourbon drinkers trying Four Roses for the first time will nearly always guess the strength (proof) far less than it actually is. For example, when I conduct Bourbon tasting events and someone tries Four Roses Single Barrel for the first time I nearly always ask them to guess the alcohol strength, and more than 80% will guess it between 80 and 86 proof and the majority of those people will guess it closer to 80 proof. People are usually amazed when I tell them they’ve just sampled a 100⁰ Bourbon. There’s a cost involved with consistently generating our mellow and smooth Bourbon. To achieve great flavor, smoothness and mellowness we’d be fighting an Uphill battle that we could never consistently win without using the best raw materials. The distillation process cannot overcome the negatives generated by inferior grains. This is our 53^rd consecutive year to acquire our corn from the same small geographic area in south central Indiana. We pay a premium to our farmers to get the “Best” of their crops not all…and they work hard to ensure the grain they deliver is the best of the best. They don’t want to risk losing the additional income. Four Roses uses more rye grain than any of the other seven major KY distilleries. We look at rye crops grown around the world annually to acquire the best rye possible. We’ve sourced our rye this year from Germany. Last year our rye was grown in Denmark. I believe the best rye I’ve ever smelled and tasted was out of Sweden during a 4 out of 5 year period in the late `90’s and early 2000’s, but with climate changes we’re finding Germany and Denmark are currently producing the most mellow rye with gentle spices.

Our philosophy is: If we want to fill bottles with the best of the best Bourbon we can produce we must begin with the best raw materials available, and that’s what we do.

I hope this answers your question and I thank you very much for your interest in Four Roses Bourbon, and I sincerely appreciate your support of our Bourbons.

If you have additional questions please don’t hesitate to ask.

Cheers,

Jim Rutledge

Master Distiller

Four Roses Distillery

[smknjoe]

I only asked because I couldn't recall favorable reviews myself.

Not even ONE positive review.

I took you up on it, squire, and Jim's response was:

Hi Jeff,

Thank you for your email.

Our motto at Four Roses is: “Always Mellow and Always Smooth.” Most Bourbon drinkers trying Four Roses for the first time will nearly always guess the strength (proof) far less than it actually is. For example, when I conduct Bourbon tasting events and someone tries Four Roses Single Barrel for the first time I nearly always ask them to guess the alcohol strength, and more than 80% will guess it between 80 and 86 proof and the majority of those people will guess it closer to 80 proof. People are usually amazed when I tell them they’ve just sampled a 100⁰ Bourbon. There’s a cost involved with consistently generating our mellow and smooth Bourbon. To achieve great flavor, smoothness and mellowness we’d be fighting an Uphill battle that we could never consistently win without using the best raw materials. The distillation process cannot overcome the negatives generated by inferior grains. This is our 53^rd consecutive year to acquire our corn from the same small geographic area in south central Indiana. We pay a premium to our farmers to get the “Best” of their crops not all…and they work hard to ensure the grain they deliver is the best of the best. They don’t want to risk losing the additional income. Four Roses uses more rye grain than any of the other seven major KY distilleries. We look at rye crops grown around the world annually to acquire the best rye possible. We’ve sourced our rye this year from Germany. Last year our rye was grown in Denmark. I believe the best rye I’ve ever smelled and tasted was out of Sweden during a 4 out of 5 year period in the late `90’s and early 2000’s, but with climate changes we’re finding Germany and Denmark are currently producing the most mellow rye with gentle spices.

Our philosophy is: If we want to fill bottles with the best of the best Bourbon we can produce we must begin with the best raw materials available, and that’s what we do.

I hope this answers your question and I thank you very much for your interest in Four Roses Bourbon, and I sincerely appreciate your support of our Bourbons.

If you have additional questions please don’t hesitate to ask.

Cheers,

Jim Rutledge

Master Distiller

Four Roses Distillery

So good ingredients and good know how. Thank goodness for Jim's know how.

[black mamba]

So good ingredients and good know how. Thank goodness for Jim's know how.

And also for his rapid and thoughtful response to my email! 'Atta boy, Jim!

[squire]

Very commendable. . . . . . . . . .

[393foureyedfox]

a prompt, courteous, genuine reply from someone who obviously takes pride in his occupation....not just a paycheck. I've only had one shot of 4R, and it was a barrel proof that I tried in a bar in Cincinnatti, and it was very nice. I thought to myself "Four Roses is an entirely appropriate name for a taste like this". His response is prompting me to buy some of their stuff.

[MyOldKyDram]

As well you should. Best in the biz for my money.

[HighHorse]

And that doggedness dedication to quality .. even in the face of what has now become years of corporate pressure .. is why Jim Rutledge is deserving of his Hall of Fame status. He's a giant among Master Distillers.

Keep in mind that here is a man who came to his trade from the research labs in NYC and was sent to KY to "fix" Four Roses. He felt he had six months to accomplish that task and just look at what he pulled off. Ten recipes with ingredients he searches the world to find. Amazing.

Sorry for the jumping the rail on the thread.

[mosugoji64]

And that doggedness dedication to quality .. even in the face of what has now become years of corporate pressure .. is why Jim Rutledge is deserving of his Hall of Fame status. He's a giant among Master Distillers.

Keep in mind that here is a man who came to his trade from the research labs in NYC and was sent to KY to "fix" Four Roses. He felt he had six months to accomplish that task and just look at what he pulled off. Ten recipes with ingredients he searches the world to find. Amazing.

Sorry for the jumping the rail on the thread.

[Yeti]

As well you should. Best in the biz for my money.

[squire]

Bourbon has the ineffable quality of making me feel good all over.