Maker's Mark Devil's Cut?

[barturtle]

http://www.courier-journal.com/article/20130530/BUSINESS/305300042/Maker-s-Mark-plans-distillery-upgrades-get-more-bourbon-out-its-barrels

Sounds a lot like the process they use for Devil's Cut...

[Kyjd75]

http://www.courier-journal.com/article/20130530/BUSINESS/305300042/Maker-s-Mark-plans-distillery-upgrades-get-more-bourbon-out-its-barrels

Sounds a lot like the process they use for Devil's Cut...

I hope it doesn't taste like Devil's Cut . . .

[squire]

The mental imagery of a bunch of guys squeezing barrel staves makes me wish I was a cartoonist.

[Restaurant man]

This is a trend that will be copied soon by some of the other big guys. Unless of course the same chorus of makers ambassadors that got them to change their proof back object. anyone?

[squire]

I believe the other big guys have been quietly doing this, or some version of it, all along.

[Flyfish]

I believe the other big guys have been quietly doing this, or some version of it, all along.

On the BT tour, we saw barrels being dumped to a huge stainless steel tank. Then the barrels were rinsed with water and the water was sent to the tank. No point in letting the boys in Scotland get any more enhancement to their product than necessary.

[squire]

Aye, but some of those scotches could use the improvement.

[Josh]

Pretty sure the folks in Lynchburg do the same thing.

[cowdery]

Today must be goodie day at the KEDFA. They also approved money for Angel's Envy and approved an extension for Wild Turkey's incentives. I didn't see Michter's on the list, but they have a request in. Toyota got some money too.

Everybody rinses barrels to get a little more out. Jack Daniel's was the first to take it further. They built a facility where they take freshly dumped barrels, fill them about 1/3 full with water, then store them for about two weeks before dumping them again. Beam took it a little further by heating the water and using a device like a paint mixer to shake the barrels. This probably accomplishes the same thing storing does for Daniel's, without the huge warehouse Daniel's had to build just for this.

When asked if the Beam process makes the barrels less desirable for the scotch makers who get them next, Fred Noe replied, "I don't really give a fuck what scotch makers think."

Edited May 30, 2013 by cowdery

[smknjoe]

Nice! Neither do I.

[squire]

We don't need a hand count the ayes have it.

[MarkRuck]

I second that........

[cowdery]

If you've ever talked politics with Bill Samuels, you know he's a very conservative, small government Republican. So is Wes Henderson of Angel's Envy. Neither is stridently so, but that is their political bent. But they and plenty of others were on line today to take taxpayer money from the Kentucky Economic Development Finance Authority. MM got $100,000 and AE more than $800,000 for their still-unannounced Louisville distillery project. Spin it any way you want, and no doubt some will. I don't intend to make a big thing about it, I just find it amusing.

Michter's and Wild Turkey got their incentives extended.

Toyota is planning to expand its plant in Georgetown. They got the big bucks at $145 million, to create 750 new jobs. Is $193,000 per job a good deal?

[suntour]

Welfare's bad when someone else is gettin' it!

[mosugoji64]

When asked if the Beam process makes the barrels less desirable for the scotch makers who get them next, Fred Noe replied, "I don't really give a fuck what scotch makers think."

[yountvillewjs]

Somewhat surprised they don't steam out the stave juice. Shocking how much is trapped in there.

[Restaurant man]

I'm steaming my barrel stave chair and table right now. Comon over fellas. We Gina get smashed

[barturtle]

My math says, that assuming they yield 2 gallons of additional whiskey, since they say "additional gallons", I'll assume that's at least 2, and assuming if they have typical losses as reported by industry of 10% the first year and 5% each year after. 37 gallons after 6 years. That's a 5.4% change, nearly equaling the 6.7% change they were trying with the watering it down attempt.

[P&MLiquorsEric]

To pile on makers mark again, we were finally given word that large format (1.75L bottles) of Makers Mark are on "allotment" here in the motherland, Kentucky. Cowdery spoke of this recently but was given the typical "I see stacks of makers at every retailer i visit" responses. Unfortunately people hear "shortage" and think pappy or black maple hill type of shortage. They are not the same type of products and the shortages of each are not similar either.

[tylermke]

My math says, that assuming they yield 2 gallons of additional whiskey, since they say "additional gallons", I'll assume that's at least 2, and assuming if they have typical losses as reported by industry of 10% the first year and 5% each year after. 37 gallons after 6 years. That's a 5.4% change, nearly equaling the 6.7% change they were trying with the watering it down attempt.

That's some pretty good back-of-the-napkin math there.

I had no idea it would yield an additional 2 gallons. That seems quite high for some reason.

[squire]

Two gallons of diluted whisky sounds more probable.

[tylermke]

Two gallons of diluted whisky sounds more probable.

I agree, I wasn't implying it would be 2 gallons @ barrel proof. Just seems like a lot no matter how you look at it.

[squire]

Stave squeezins were never so good.

[Eggman]

Howdy, I've had Maker's Mark. I've had Devil's Cut. I like Jim Beam black and find White label at least "tolerable". Maker's Mark is a pleasant Bourbon, but barrel squeezings or no, that Devil's Cut is some awful stuff.

[P&MLiquorsEric]

Howdy, I've had Maker's Mark. I've had Devil's Cut. I like Jim Beam black and find White label at least "tolerable". Maker's Mark is a pleasant Bourbon, but barrel squeezings or no, that Devil's Cut is some awful stuff.

Makers is good at keeping flavor profiles consistent. If it adds more useable juice and keeps all sizes on shelf without price increases, I am all for it.

Cosign on devils cut btw.