New Barton Bourbons

[sku]

Sazerac got label approval for a new line of bourbons that appear to be from Barton. The new line is called "1792" and includes five expressions: a small batch, a single barrel, a wheater, a high rye recipe and a 125 proof bourbon. They are all NAS.

[chrisg]

No more 6's and now quite the increase in price I bet.

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[luther.r]

High rye:

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=14064001000039

Sweet Wheat:

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=14064001000038

Single Barrel:

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=14064001000037

Full proof:

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=14064001000036

Small Batch:

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=14064001000035

[squire]

Just call it something else and raise the price. That's how restaurants can charge more for polenta than grits.

[GaryT]

I give em credit for using the term "full proof" - that's smart. Don't have to bother with batches and proof changes constantly, but still "feels like" barrel proof (and probably pretty darn close to it at 125). From an operational process efficiency perspective, I have to admire it (and if it isn't outrageous, I'll probably buy one just to try).

[Richnimrod]

Depending FIRST on the prices for these offerings, I may (or may not) try some,

though the NAS really gives me a good deal of pause, ....unless the prices are really reasonable.

[TunnelTiger]

I'll give them a go, well at least one of each. Guessing they'll start at $30 and go up to $50 but that may be wishful thinking on my part.

[HighInTheMtns]

I'll definitely be in for these. NAS doesn't turn me off; there have been plenty of great releases combining order and younger whiskey, and these might well have whiskey in them that is older than 6. I remember reading that Barton was already distilling wheater at the time of the Sazerac purchase.

Edited April 2, 2014 by HighInTheMtns

[squire]

I agree Gary, the term full proof is smart.

[P&MLiquorsEric]

I wonder if they are dropping the ridgemont reserve 1792 product and using this EH Taylor like product line.

[squire]

Wonder where're they're getting the wheat whisky.

[MyOldKyDram]

Corsair.

.............

[TunnelTiger]

NAS doesn't turn me off either unless it was first age stated and then changed. Now that turns me off but if they change the label, the bottle and the proof I'll give it a shot, err bottle.

[GaryT]

The NAS doesn't bother me, but it is a factor in the pricing. I mean, if they want $50+ for NAS 125 proof, that is gonna be a tall order when I can get Bookers for that, and when you can find ECBP. I'm actually sorta hoping they might do something bold and go for a 4 yr "nearly barrel proofer" in the $35-$40 range. I don't know that I've had barrel proof (or nearly) bourbon that young, so that would make it unique at least.

[squire]

I know! I know! How about a 6 year old at 100 proof.

[P&MLiquorsEric]

The ridgemont reserve 1792 is the only offering in sazaracs private barrel program at the moment. Would love to see these offerings in a barrel program.

[Guest]

Just call it something else and raise the price. That's how restaurants can charge more for polenta than grits.

[mbroo5880i]

I wonder if they are dropping the ridgemont reserve 1792 product and using this EH Taylor like product line.

Eric, I had the same question regarding what this means to the RR1792 product.

I am ok with what they are proposing and with it being NAS. The price will determine whether I buy it. If it is priced like EH Taylor, then probably not often.

[zillah]

The notes for the single barrel look good. Hope it is priced reasonably.

I worry the full proof is going to be either over-priced or a hot mess.

Lastly, I too wonder where the wheat is coming from.

[callmeox]

Just call it something else and raise the price. That's how restaurants can charge more for polenta than grits.

Poor analogy.

Polenta and grits are both made from corn, but have many differences (corn type, processing, etc) so they are not the same at all.

[squire]

Culinarily speaking they are quite similar (Italians got corn from North America in the first place though before that they made polenta with other grains) the difference being primarily in the grind. I believe though the highest and best use for ground corn is making Bourbon.

[callmeox]

Culinarily speaking they are quite similar (Italians got corn from North America in the first place though before that they made polenta with other grains) the difference being primarily in the grind. I believe though the highest and best use for ground corn is making Bourbon.

That's like saying all hot cereals are the same as they are cooked grains that you eat with a spoon...but it's not what you posted above. You didn't say that they were similar, you said that they were different in name only and that's not the case.

Grits are made with dent corn (the bourbon connection), polenta from flint corn. Hominy grits are from dried corn that has undergone an alkali process, polenta is not alkali treated.

I understand that with your volume of posts there's bound to make a mistake here and there and I hope to save a southerner some money if they order polenta expecting grits.

[ramblinman]

I'm probably just being optimistic on pricing, but those labels don't really look all that "premium" to me. Has a solid upper middle shelf feel to me.

Either way I'm looking forward to another high proof and another wheater coming on the market.

Edited April 3, 2014 by ramblinman
grammars, they're not friends of mine

[squire]

Yes, imported polenta is made from flint corn but domestic producers use dent corn for corn meal, grits and polenta the difference being the grind.

No, I don't think most restaurant patrons can so clearly distinguish between grits or polenta if they are prepared the same way.

[JPBoston]

That's like saying all hot cereals are the same as they are cooked grains that you eat with a spoon...but it's not what you posted above. You didn't say that they were similar, you said that they were different in name only and that's not the case.

Grits are made with dent corn (the bourbon connection), polenta from flint corn. Hominy grits are from dried corn that has undergone an alkali process, polenta is not alkali treated.

I understand that with your volume of posts there's bound to make a mistake here and there and I hope to save a southerner some money if they order polenta expecting grits.

Taking ourselves a wee bit seriously, aren't we?

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