Low distillation proof (125 pf) straight into barrel?

[GrPeMi]

Hey all--

I was musing about this while pretending to work this AM, and I couldn't quite figure out what my subject line should be, so please bear with me.

Does anybody out there make a whiskey that is effectively un-diluted through its entire production? That is to say a whiskey that is only distilled to 125 proof so that it can legally go straight into the barrel?

It seems like such a whiskey, that went direct from the still to the barrel, and then bottled at barrel proof after aging would be the ultimate demonstration of a distiller's ability. Is there anything like that out there?

Or is there something I'm missing in my understand of the production that would make this a bad idea?

[VAGentleman]

MB Roland does this with their bourbon and some of the moonshines. They don't dilute it at any point of the process

[GrPeMi]

Thanks for the tip on that one, though I doubt I'll ever get to taste it...

I noticed that there was no "straight" designation on the label, and no age...I can't figure out whether it's super-young or at least 4 y.o., but the TTB designation is "Straight Bourbon Whiskey".

Can any of the more knowledgeable members explain to me how a whiskey produced in such a manner might differ from a more conventionally produced barrel-proof whiskey?

[squire]

Can any of the more knowledgeable members explain to me how a whiskey produced in such a manner might differ from a more conventionally produced barrel-proof whiskey?

Sure, once upon a time that's how they all did it. As recently as 25 years ago Stitzel-Weller and Wild Turkey were bringing whisky off the still and straight into the barrel at about 105 proof. The original Weller 107 was actually barrel proof as was the original 114 Old Grand Dad. Three distillers doing that now are Tom's Foolery, Tom McKenzie at Finger Lakes and I believe Todd Leupold at Leupold Bros. There are others I'm sure.

The main advantage I can think of with lower barrel entry proof is more flavor. Certain flavoring elements of the charred oak barrel are more soluble in water so a lower alcohol entry proof will absorb an added touch of richness during the aging process. This is the butterscotch note in dusty bottles you've read about.

[squire]

It seems like such a whiskey, that went direct from the still to the barrel, and then bottled at barrel proof after aging would be the ultimate demonstration of a distiller's ability.

It is and was in fact what established the reputation of founding distillers like the Wathens, Dants, Taylors and Beams. Yes, there were days when the brands were individuality crafted and distinctive in their own right.

[CorvallisCracker]

Does anybody out there make a whiskey that is effectively un-diluted through its entire production? That is to say a whiskey that is only distilled to 125 proof so that it can legally go straight into the barrel?

Booker's.

See http://www.straightbourbon.com/forums/showthread.php?10588-Beam-Distillation-Proofs

[GrPeMi]

Booker's.

See http://www.straightbourbon.com/forums/showthread.php?10588-Beam-Distillation-Proofs

Cool....thanks for digging up an old thread. And thanks of course to Chuck Cowdery for being a source of all sorts of useful knowledge.

I just cracked open my first bottle of Booker's a few days ago (2014-07), but I've had it a couple of times when out. However, after seeing how the eyes of by B-I-L and his wife glazed over when I tried to explain "barrel proof", I think I'll keep this even more esoteric tidbit to myself.