Town Branch wins SIP awards

[kcgumbohead]

I believe Woodford is using and makes a big deal out of their Scottish stills. Perhaps the stills are not the issue.

[HighInTheMtns]

I believe Woodford is using and makes a big deal out of their Scottish stills. Perhaps the stills are not the issue.

Woodford is mostly Old Forester, off a column still.

[squire]

Woodford uses a modified pot still of their own design that runs continuously like a column still. I've no doubt very good Bourbon style whisky can be made in a pot still but, then again I could also get to work in a rebuilt Model T.

[tanstaafl2]

Woodford is mostly Old Forester, off a column still.

[squire]

It's said the Irish taught the Scots how to distill so perhaps they should claim the pot heritage as well. Michter's whisky was made in a standard column still then run through a pot shaped doubler. The small pot still on the label was made for the tourists in 1976 and the young, weak whisky it produced was sold at the gift shop not making it's way into the regular line.

[HighHorse]

We've enjoyed some pretty darn good Town Branch. It says it's made by

Alltech in Lexington .. 80 proof .. smooth stuff. Not sure this is what some

of you are not liking at all.

[squire]

Before we get too critical (pointing finger at Squire first) don't they have several expressions and if so which ones are we talking about as being good or less than good.

[tanstaafl2]

Before we get too critical (pointing finger at Squire first) don't they have several expressions and if so which ones are we talking about as being good or less than good.

To my knowledge they only have Town Branch bourbon, a presumably young (4yo?) bourbon made in house that may well have undergone mashbill changes in its short life, and Pearce Lyons Reserve, a presumably youngish malt whiskey supposedly made in pot stills from Scotland. Definitive age and barrel size information doesn't seem to be readily available. There is also a coffee bourbon thing that is rather akin to the Hot Irishman Irish coffee mix.

One review I recall from Jason Pyle (a fellow SBer?) from early last year suggested it was a unique mashbill of "51% corn (right at the legal limit for bourbon) and 49% malted barley". This kind of fits with the owners background from Scotland and that they also make a malted whiskey as well. But it would likely result in an usual flavor for bourbon (I have never had it).

Another reviewer notes there is a more conventional mashbill. I have no idea what is true.

The only real consensus seems to be people like the decanter style bottle. No doubt Robert Parker would approve!

[TunnelTiger]

Y'all keep buying and drinking any of that young 80 proof stuff. I appreciate it.

[squire]

I was under the impression there were several, perhaps Alltech will say when they get settled on their products. One thing is for sure, their oldest (non-sourced) whisky is only as old as the date they began distilling.

[MyOldKyDram]

As a Lexington native I wanted so badly for this to be good. And still hoping it will get there someday. Lord knows their beer hasn't though, so I've my doubts.

[squire]

Well there's always hope, how's the new building coming along?

[MyOldKyDram]

You know, sadly I haven't visited. Pass by the damned place everyday and haven't ever stopped. Need to remedy that soon.

[squire]

And report, yes, certainly report.

[MyOldKyDram]

You betcha.

It is a very handsome building. And the city is putting a lot of money into the area, renovating Rupp Arena, and opening up the buried Town Branch itself, that currently runs underneath downtown Lexington. Should be absolutely beautiful in a few years.

[squire]

That's the sort of urban renewal I fully support.

[HighHorse]

Y'all keep buying and drinking any of that young 80 proof stuff. I appreciate it.

[Vosgar]

From the Associated Press

August 15, 2013

---"GBS barrel selections score unprecedented sweep of top place Gold Medals in all categories at the coveted 2013 GBS Awards for 2nd consecutive year."

---"We at GBS are truly honored and humbled to sweep Gold in all categories again. We would like to thank the Committee, voters, and entire GBS organization for their support, and we look forward to competing again in 2014!"---Jimmy Cofer - President, GBS

[smokinjoe]

Congratulations to the GBS for sweeping their own awards!!! I'm sure I'm not the only one who knew you guys had it in ya to do so. Can't wait to see Jimmy wearing all those gold medals to various KBF events next month, looking like Michael Phelps (or maybe for guys our age, Mark Spitz is more appropriate?)

[fishnbowljoe]

The competition was daunting, but you can't beat the discounted entry fee! We feel pretty good about our chances in 2014, as well...

And, Jimmy has already started his Spitz 'stache for the occasion...But, I am desperately trying to talk him out of donning the Stars n Stripes Speedo at the GN pool... :eek:

[mosugoji64]

One review I recall from Jason Pyle (a fellow SBer?) from early last year suggested it was a unique mashbill of "51% corn (right at the legal limit for bourbon) and 49% malted barley". This kind of fits with the owners background from Scotland and that they also make a malted whiskey as well. But it would likely result in an usual flavor for bourbon (I have never had it).

[troyce]

Congratulations to the GBS for sweeping their own awards!!! I'm sure I'm not the only one who knew you guys had it in ya to do so. Can't wait to see Jimmy wearing all those gold medals to various KBF events next month, looking like Michael Phelps (or maybe for guys our age, Mark Spitz is more appropriate?)

I'm pretty sure we're a shoo in for a three peat for 2014

[Variable]

What is a Tatoosh?

Sorry, could not resist... I have not thought about Fantasy Island until I sa your question. For some reson the memories came rushing back!

[TunnelTiger]

Apologies if I've offended. Forty yrs of drinking 8o proofs on the dark side and my affinity for heavy spiced Chinese,Mexican & Cajun foods has soo dulled my taste buds that I need a min of 90 proof to enjoy anything.

[p_elliott]

Apologies if I've offended. Forty yrs of drinking 8o proofs on the dark side and my affinity for heavy spiced Chinese,Mexican & Cajun foods has soo dulled my taste buds that I need a min of 90 proof to enjoy anything.

Did you know it's the exact same nerves in your mouth that make you like spicy foods that make you like high proof alcohol?