New Barton Bourbons

[squire]

I do hope this collection turns out to be a notch above and has enough stock to make it widely available.

[MyOldKyDram]

Though it will be NAS, the wheated could theoretically be in 8-9 year range based on doing the math from John's older thread. I'd be quite happy to see this as the market can really use another quality wheated bourbon with a little age.

[OscarV]

Last June I was at Barton and the tour guide told me that he heard that Barton was coming out with a barrel proof the following Fall.

Better late than never.

I am looking forward to the wheater espicially if true it's 8-9 years old.

Now I will do some nit picking.

The label says the sweetness comes from the wheat.

I always assumed that wheat was mild in taste which allows the sweetness from the corn to come through vs the spicey rye which masks the corn sweetness.

[MyOldKyDram]

I'm just glad to hear that it's smooth.

[Old Dusty]

I'm just glad to hear that it's smooth.

[squire]

Of course the sugars in any grain are consumed by the fermentation process. The sweetness comes from the barrel which is more apparent in a lighter style whisky such as Wheat.

[garbanzobean]

Addition by subtraction my friends. Addition by subtraction.

[p_elliott]

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

[TunnelTiger]

Saw what I think is my first bottles of 1792RR. Didn't remember having tried before so passed, came home, ran a search and found this thread.

I think I'll pick up a bottle next week and give it a try. Myabe I'll like it and maybe it will give some insight to the new collection.

[bourbonfoot]

Saw what I think is my first bottles of 1792RR. Didn't remember having tried before so passed, came home, ran a search and found this thread.

I think I'll pick up a bottle next week and give it a try. Myabe I'll like it and maybe it will give some insight to the new collection.

Interesting, I assumed this was a national release. See if your store still has the 8 year, it just lost it's age statement (it's on the back label).

[cowdery]

It is worth remembering that COLAs aren't new product announcements. I've seen lots of COLAs over the years that never became products. Think of them as ideas for products that might be coming. They might also be a long way off. You just don't know.

Also, folks here are much quicker to kill off brands than any of the producers are. Ridgemont Reserve 1792 is doing just fine and not going anywhere. I don't have any inside information, I just don't see anything that would lead me to think they're going to discontinue it. I read this as a potential line extension off the 1792 brand.

I know they're running Buffalo Trace very hard right now and I'm sure they would like to be running Barton 1792 harder than they are, but everything is based on sales projections. As for warehouses, Buffalo Trace is increasing warehouse capacity in Frankfort. There are two office buildings adjacent to the current campus that were built as warehouses but sold and converted to office buildings during bourbon’s years in the wilderness. Sazerac has repurchased them and will convert them back to warehouses when all of the current leases expire. That’s a long way of saying nobody wants to truck barrels from Frankfort to Bardstown. Moving barrels around is expensive. It’s bad enough that they have to truck barrels to Owensboro, but they don’t have a distillery there. If they want to fill the warehouses at Barton 1792, they’ll fill them with whiskey made there.

If they need more room in the warehouses at Barton 1792, they’ll stop aging Paul Masson brandy on the lower levels.

The Sweet Wheat is the most interesting one to me because Barton has been making wheated bourbon since before Sazerac bought it and no one seems to know why. They should have some pretty old stocks to flavor whatever they're putting together.

[sku]

Also, folks here are much quicker to kill off brands than any of the producers are. Ridgemont Reserve 1792 is doing just fine and not going anywhere. I don't have any inside information, I just don't see anything that would lead me to think they're going to discontinue it. I read this as a potential line extension off the 1792 brand.

Absolutely right. I asked BT about that when these labels came out and they told me they would continue to produce the Ridgemont Reserve.

[bourbonfoot]

The Sweet Wheat is the most interesting one to me because Barton has been making wheated bourbon since before Sazerac bought it and no one seems to know why. They should have some pretty old stocks to flavor whatever they're putting together.

Interesting... This has me intrigued.

Sent from my iPad using Tapatalk

[risenc]

If they need more room in the warehouses at Barton 1792, they’ll stop aging Paul Masson brandy on the lower levels.

But getting rid of Paul Masson would dishonor Orson Welles and all he did to make the brand famous:

[sorry, just some random Sunday morning thoughts ...]