BT Single Estate bourbon

[mosugoji64]

Arizona Distillers in Tempe grows their own wheat for their wheat whiskey, which they age in small barrels and thereby obliterate the flavor of the whiskey and any benefit of growing their own wheat. I don't anticipate BT will make that same mistake but it goes to show that what is done with the grain is more important than from where it comes.

[shoshani]

Call me a cynic, but my initial reaction to reading this was "Great! Yet another bourbon expression from BT that can almost immediately go on allocation!"

[emr454]

I predict it will be released with an MSRP of at least $50/375mL bottle

[typoerror]

you really think they going to be less then the experimental collection?

[emr454]

I never sought out any of the experimental collection, so I have no idea what they sold for. Too much, from the sounds of it. All I know is I won't buy into the marketing hype.

[The Black Tot]

I think there's great potential in this endeavor.

Particularly to grow old more flavorful grains that don't necessarily have the yields of modern GMO crops. Since it's fit-for-purpose, maybe BT could grow some classic Cream Of Kentucky rye, for example. They could potentially farm their way back to some extinct expressions that grain farmers aren't going to hassle themselves with.

I really dig BT's efforts to experiment - I don't buy the experimental collection stuff, but good on those who do. What I appreciate is that the lessons they learn doing this stuff will only help out their mainline products.

BT is already my favorite distillery, but their R+D seems to be pretty much ensuring they stay that way.

[ThirstyinOhio]

I think there's great potential in this endeavor.

Particularly to grow old more flavorful grains that don't necessarily have the yields of modern GMO crops. Since it's fit-for-purpose, maybe BT could grow some classic Cream Of Kentucky rye, for example. They could potentially farm their way back to some extinct expressions that grain farmers aren't going to hassle themselves with.

I really dig BT's efforts to experiment - I don't buy the experimental collection stuff, but good on those who do. What I appreciate is that the lessons they learn doing this stuff will only help out their mainline products.

BT is already my favorite distillery, but their R+D seems to be pretty much ensuring they stay that way.

Couldn't agree more...

[squire]

Cream of Kentucky was a brand not a variety of grain. While I find the use of heirloom grains an intriguing idea it's really just an intellectual exercise because it doesn't matter. Yeast, mashing, fermenting and distilling are where the art shows. In the hands of a capable distiller a 51% rye mash can be made quite flavorful or a 60-80% rye mash can be rendered almost neutral.

Growing your own grain is just the next new thing.

Edited May 8, 2015 by squire

[portwood]

Growing your own grain is just the next new thing.

Not really a new thing, more like return of a really old thing (farmers distilling their excess grain is nothing new).

[squire]

Ok, let me revise and extend my remarks, growing your own grain is the next new marketing thing.

[Paddy]

If that's the marketing niche they want to open up, I'd rather BT just focus on production and source their grains from the neauvo farmers.

However, I also see the tourism side of the coin... so maybe that is the justification to all this newly inspired focus.

Come walk the grounds and see the process from grain to bottle and what not...:pope:

[squire]

For me to walk the grounds I would need a golf cart and an assistant to drive. It goes without saying she would also need some bartender skills.

[The Black Tot]

No one is playing down the hand of the distiller - but when Four Roses is importing some of their grain from Germany, for example, it suggests that grain quality probably makes a difference.

We'll taste it when it's ready and we'll just have to wait and see whether it can take things up a notch or not.

[T Comp]

No one is playing down the hand of the distiller - but when Four Roses is importing some of their grain from Germany, for example, it suggests that grain quality probably makes a difference.

We'll taste it when it's ready and we'll just have to wait and see whether it can take things up a notch or not.

Eddie Russell says they import their rye from Germany and possibly soon Poland because that is the only place they can source non gmo rye. Last I heard Wild Turkey and Four Roses are still the two distillers committed to GMO so assumes that applies to Four Roses too.

[squire]

Yes, Jim Rutledge has talked about the GMO thing in some interviews. He is also on record as saying he doesn't believe there is any difference in flavor between whisky made from GMO or non GMO grains but for political reasons they will stay with non GMO.

[The Black Tot]

Interesting and fair point about the politics involved.

I'm still excited about things like the white corn CEHT that's still in the rackhouses.

I'm pretty sure whatever they do with their fields will be clever. Whatever the potential for upside, I don't see much of a downside.

[Phil T]

BT is continually experimenting (BTEC and Single Oak) and bringing us the fruits of those labors. This is just an extension. I dig what they are doing

[flahute]

I agree with those who speculate the resulting product will be too expensive (as are most products that claim to be organic, local, single origin, farm to table, etc.) I do believe though that the grounds this all happens on will be beautiful and worth touring. You can sign me up for a visit.

[gooneygoogoo]

One thing no one has mentioned is whether BT will be malting their estate grown grain or not and if so, how will they be doing this. If they are malting it in house it opens up a lot more options for them to experiment with (floor malting or pneumatic), kiln temps, using malted rye, corn and/or wheat or just malted barley and raw corn/rye/wheat as is typical. There are a lot of variables which could have a dramatic impact on the final product.

[T Comp]

Hmm, before we get to malting...Sazerac plans to grow barley in Kentucky that can be used by them for distilling? I've never grown a grain in my life but my fingers can search the internet and most barley is grown in dry northerly climates. Interestingly, 10.000 acres of barley (as of 2009) are grown in Kentucky, down from 120,000 acres in the 1950s, but this is barley for livestock.

http://southeastfarmpress.com/barley...bound-kentucky

For more about a barley growing controversy in New York state (a tad north of Kentucky) and 2 row versus 6 row and fusarium head blight here are 2 interesting blog pieces you can read if you're interested as I have a Mother's Day brunch to get to. :grin:

http://www.drinkdrank1.com/2015/01/n...conundrum.html

http://morebeer.com/brewingtechnique...gudmestad.html

[Flyfish]

Yes, Jim Rutledge has talked about the GMO thing in some interviews. He is also on record as saying he doesn't believe there is any difference in flavor between whisky made from GMO or non GMO grains but for political reasons they will stay with non GMO.

Perhaps I misunderstand the science, but it seems to me that pollen from GMO grains hitch hike on the wind and eventually ends up everywhere. Is it possible to tell if/when your "virgin" non-GMO corn has been stepping out with your neighbor's GMO?

[squire]

Yes, not by appearance but by a simple genetic test. As more GMO corn is planted in a given area I understand airborne cross pollination is inevitable.