Refreshing honesty regarding bourbon and rye sourcing

[Jono]

http://www.blaumbros.com/products#

Like most small craft distillers, until their own product is available, any bourbon or rye must be sourced and bottled.

At least they are completly upfront and explain why.

"We distill a lot of bourbon, but we didn’t distill this bourbon. Nope, not a drop. We did, however, specifically select this bourbon from a very small lot of barrels...."

[GaryT]

That is honestly refreshing! While I do wish they gave a few more details (proof, age, etc; maybe they just don't know yet?), it is nice to see that kinda of transparency.

[TunnelTiger]

Love the honesty. What amazes me is with being in a "bourbon shortage" period we are seeing more and more sourced bottles.

Something doesn't add up and I'm beginning to think the word shortage is incorrect for describing the current situation.

[tanstaafl2]

This has popped here before, at least briefly, back in July last year (I feel like it got several mentions but that is the only one I found in a quick search).

The fact that the website still shows it as "coming soon" is a bit curious.

[Harry in WashDC]

While the Blaum Bros. Distillery website did not have much background info, I did find a lengthy article written in January 2014 at www.dubuque365.com (Galena ILL is close to Dubuque IOWA) detailing their experience in business (some), distilling (none when they started), and founding (circa August 2012 for declaring themselves a business and, I think, June 2013 for doing something physical- installing the hybrid German still?). There is a reference, but no link, to an earlier article in the Galena Gazette, but I didn't go looking for it. Here's a link to the online article.

http://www.dubuque365.com/ArticleDetailsPage/tabid/65/ArticleID/655/Blaum-Bros-Distilling-Co.aspx

I wish them well.

EDIT: Oh, here's a link to a TV station's online article about them dated Feb. 17, 2015. Pretty much the same info but some additional detail.

http://kwqc.com/2015/02/17/made-in-the-qca-blaum-brothers-distillery/

I wish them well again.

Edited March 20, 2015 by Harry in WashDC
to add a newer link

[zillah]

"Once our own locally made bourbon reaches its prime, this Knotter Bourbon will knotter be available anymore. "

Groan.

[M. w. Blaum]

Hey guys, happy to answer any questions. As you have probably guessed, we're all about transparency. We're a small distillery that lays down about 20 barrels (53 gallon) of whiskey each month. While it's aging, we've sourced a relatively small amount of MGP bourbon. It's being released (starting next month and only in Illinois) for the next 3 years in small allotments, starting with a 2yo age statement and working up to a 4yo age statement (though the first batches will be a blend of 2yo and 4yo juice). We also have four barrels of 7yo MGP bourbon to be released at a later date, as well as a small selection of MGP rye barrels. We're simply doing this because it helps us age our own whiskey properly (no need to release it too soon), and we don't like the deception going on in this industry. It's good juice and should stand on it's own, without all the back story and fluff. Nothing to hide here...

[M. w. Blaum]

"Once our own locally made bourbon reaches its prime, this Knotter Bourbon will knotter be available anymore. "

Groan.

C'mon, there's nothing wrong with a little 'cringe-inducing' humor, eh?

[DBM]

Props to Blaum Bros. for labeling an NDP whiskey that will be discontinued/replaced when they choose not to use sourced bourbon, instead of continuing with the same label and hope no one notices that the product is entirely different and younger (see: Breckenridge). We've seen from SA, Willett and others that buying off-the-shelf from MGP and HH can be a respectable business plan with high quality products. Sounds like Blaum Bros. is being smart about it, I hope they are successful.

[squire]

Thanks for dropping by Mr. Blaum, your comments are appreciated.

I like the double entendres, life's too grim a business to be taken seriously.

Edited April 9, 2015 by squire

[B.B. Babington]

hellfyre looked interesting. though I avoid vodka, habanero is great. will give this a try if see it on shelf for good price.

a virginia winery produces kiss-the-devil wines with jalepeno that's not bad. had some jalepeno beer years ago.

[Grain Belt]

I appreciate some honesty too. But............ I wonder what the prices for this whiskey will be? Is it possible that a 2 year old sourced bourbon, or a blend of 2 and 4 year old sourced bourbon will be over $30 a bottle? $40? What will the 7 year old go for? Then the next question will be proof. Any bets it will be closer to 80 than 100? Instead of charging 3x the amount for a Cabin Still/ Benchmark/ Ancent Age- like product (speculated as I have not tasted the young sourced whiskey in queston but you get my point), could there be other business plans? Kickstarter etc. instead of selling bottom shelf product at top shelf prices?

Someone please send me a PM when there is a micro with a 90-100 proofer over 4 years old, aged in 53 gallon barrels and priced under $30 a bottle. I will show up with cash in hand and give it a try.

[M. w. Blaum]

I appreciate some honesty too. But............ I wonder what the prices for this whiskey will be? Is it possible that a 2 year old sourced bourbon, or a blend of 2 and 4 year old sourced bourbon will be over $30 a bottle? $40? What will the 7 year old go for? Then the next question will be proof. Any bets it will be closer to 80 than 100? Instead of charging 3x the amount for a Cabin Still/ Benchmark/ Ancent Age- like product (speculated as I have not tasted the young sourced whiskey in queston but you get my point), could there be other business plans? Kickstarter etc. instead of selling bottom shelf product at top shelf prices?

Someone please send me a PM when there is a micro with a 90-100 proofer over 4 years old, aged in 53 gallon barrels and priced under $30 a bottle. I will show up with cash in hand and give it a try.

[GaryT]

Thanks for joining our community Mr. Blaum! The economies of scale thing are a challenge for folks like yourself to be sure. Some folks won't care about that (if they can buy 90 proof whiskey of high quality for $20, why spend more?), but there are certainly others who are looking for something new/different/unique - and don't mind paying for that. I for one appreciate the transparency (which isn't as common as we would all like in this business!) And wish you success and hope to try your products at some point!

[Grain Belt]

I appreciate your response Mr. Blaum. I wish you the best of luck and I am sure we both realize that I am not part of your market. I have locals popping up in my area of Minnesota and I am waiting for a few stocks to mature. We also have a few well regarded cooperages that are getting recognized. Maybe Minnesota will get some things going. Maybe the bottles will be $60 and I will have to hear about them from folks in a different tax bracket than myself. To quote Fats, "One never knows, do one?"

[M. w. Blaum]

I appreciate your response Mr. Blaum. I wish you the best of luck and I am sure we both realize that I am not part of your market. I have locals popping up in my area of Minnesota and I am waiting for a few stocks to mature. We also have a few well regarded cooperages that are getting recognized. Maybe Minnesota will get some things going. Maybe the bottles will be $60 and I will have to hear about them from folks in a different tax bracket than myself. To quote Fats, "One never knows, do one?"

Thanks Grain Belt, and thanks everyone else for your comments. Looking forward to becoming a part of this community for discussion, education, and feedback. My name is Mike by the way .. pleasure to meet you all.

Mike

[squire]

Thanks Mike, anytime you feel like sharing details (mashbills, still proof, barrel entry proof, char level or whatever) about your products you'll find us a receptive audience.

[mark fleetwood]

Indeed, thanks Mr Blaum, for joining in and being open about your juices. As you can no doubt tell the enthusiasts here appreciate transparency and are more than wiling to give such new producers' whiskies a shot.

Given your relative small production, I wouldn't imagine that any of yours will make it out to Colorado, will it?

[M. w. Blaum]

Thanks Mike, anytime you feel like sharing details (mashbills, still proof, barrel entry proof, char level or whatever) about your products you'll find us a receptive audience.

More than happy: 72% corn / 23% rye / 5% malt barley, 135 aggregate proof off the still, 117.5 barrel entry, toast followed by char 4. We're doing a lot of experiments with the cooperage ... trying a lot of different profile toasts (mostly used in the wine industry) prior to the char to see what characteristics (if any) it unlocks. We also aging some rye right now (24 barrels worth) that has had the inside of the barrel smoked with different types of wood (again, an experiment to see what happens). We've been through a couple of different yeast strains as well, just trying to find what we favor. We're always looking to fine tune things and experiment..

[M. w. Blaum]

Indeed, thanks Mr Blaum, for joining in and being open about your juices. As you can no doubt tell the enthusiasts here appreciate transparency and are more than wiling to give such new producers' whiskies a shot.

Given your relative small production, I wouldn't imagine that any of yours will make it out to Colorado, will it?

Not Mr. Blaum, call me Mike Our white spirits are currently sold in Illinois, Iowa, and Wisconsin. Not sure how far Knotter Bourbon will reach, but I can tell you that Colorado is in the top five states for future expansion. Not sure if Binny's ships to Colorado, but they will have plenty of Knotter Bourbon when it's released this summer. Regardless, when our own bourbon is ready, we hope to launch it in 3-5 states. Only time will tell...

[squire]

More than happy: 72% corn / 23% rye / 5% malt barley, 135 aggregate proof off the still, 117.5 barrel entry, toast followed by char 4. We're doing a lot of experiments with the cooperage ... trying a lot of different profile toasts (mostly used in the wine industry) prior to the char to see what characteristics (if any) it unlocks. We also aging some rye right now (24 barrels worth) that has had the inside of the barrel smoked with different types of wood (again, an experiment to see what happens). We've been through a couple of different yeast strains as well, just trying to find what we favor. We're always looking to fine tune things and experiment..

Great response man, not one word about special grains, unique water or great-great grandpappy's secret recipe.

[M. w. Blaum]

Great response man, not one word about special grains, unique water or great-great grandpappy's secret recipe.

Haha, yes, I'm not going to make up a bunch of crap to sell a bottle. I want the juice to sell itself.

[Harry in WashDC]

Goodness! Thank you, Mike Blaum. Your mash bill, prices, and business philosophy are within my happy range for craft offerings. I reserve space on my shelves just for them. We here (in Wash DC) do get more than our fair share of them, and so do I. When you are looking for places to sell, keep us in mind - lots of people from everywhere wander through here.

[fozzy71]

Not Mr. Blaum, call me Mike Our white spirits are currently sold in Illinois, Iowa, and Wisconsin. Not sure how far Knotter Bourbon will reach, but I can tell you that Colorado is in the top five states for future expansion. Not sure if Binny's ships to Colorado, but they will have plenty of Knotter Bourbon when it's released this summer. Regardless, when our own bourbon is ready, we hope to launch it in 3-5 states. Only time will tell...

Hopefully Michigan is on that list. :grin:

[TunnelTiger]

Hopefully Georgia is on that list!