tanstaafl2 Posted June 7, 2013 Share Posted June 7, 2013 The article is about our wheated bourbon, right at 5 years old, in 53 gallon barrels. We have a wheat whiskey which is not far off from that whiskey, but lighter on purpose. The thing that makes good wheated bourbon for us among a few other things is they grow a fine white winter wheat here, has a flavor like nothing else. I often wonder if S-W used white wheat. It would be out, but government label approval is slow right now. The pure pot still is an irish style, which is hard to get right now. Be a while before we hit GA. All we can do to keep the northeast in whiskey right now. Link to comment Share on other sites More sharing options...
tmckenzie Posted June 10, 2013 Share Posted June 10, 2013 The bourbon on the market now is all rye bourbon. We have 2 bourbon mashbills. The current bourbon standard barrels as well. We are out of the small barrel business. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 10, 2013 Author Share Posted June 10, 2013 The bourbon on the market now is all rye bourbon. We have 2 bourbon mashbills. The current bourbon standard barrels as well. We are out of the small barrel business.Thanks. Sounds like I just need to figure out how to get to upstate New York for a visit! Link to comment Share on other sites More sharing options...
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