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fishnbowljoe

Old Crow Distillery

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fishnbowljoe

Vosgar, Gavin0791 and I went on a three day, whirlwind trip to the motherland. This was to participate in a barrel pick at BT, along with giving my nephew Mike, aka Galvin0791 an introduction to the bourbon world. We had a great time. Along with seeing the "new" at BT, we got to experience some of the old too. We didn't get to see Castle & Key, but we did stop in at Glen's Creek just down the road. Interesting to say the least. :wacko: 

 

FWIW, Glen's Creek occupies a very small portion of the former Old Crow distillery site. Needless to say, we took advantage of things to check the Old Crow site out too. What can I say? I'm glad we did. I'm pretty sure that Gary and Mike agree. Below are a few pics. 

 

Biba! Joe

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lcpfratn

Thanks for sharing the pics Joe. That place is definitely in pretty rough shape. It certainly would be great if they can somehow save some of those building, especially the stone Old Crow distillery building. I'm still trying to decide whether I want to stop by there after I revisit C&K in a few weeks.


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Galvin0791

Yes, this was definitely one of the cooler stops we made. Both creepy and cool at the same time. I don't remember that guy's name, but his presentation WAS entertaining. I take my hat off to him, and wish him luck. IMG_20180406_165538_403.thumb.jpg.f430923b20c3093b408f06b37397e6e4.jpg

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Richnimrod

Nice pix guys!     Thanx for posting.

Parts of the place shown appear badly deteriorated; but some of it still loox salvageable, at least in the historic preservation meaning of that term.

It would be nice if there was a way to preserve what is there as a tourist destination.    Of course safety would be the first consideration, so maybe it never could happen.     A structural engineer would need to inspect and do extensive testing I'm sure, before a decision could be made to move forward.

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kcgumbohead
5 hours ago, Richnimrod said:

Nice pix guys!     Thanx for posting.

Parts of the place shown appear badly deteriorated; but some of it still loox salvageable, at least in the historic preservation meaning of that term.

It would be nice if there was a way to preserve what is there as a tourist destination.    Of course safety would be the first consideration, so maybe it never could happen.     A structural engineer would need to inspect and do extensive testing I'm sure, before a decision could be made to move forward.

Old Taylor was in comparable shape before C&K got hold of it and its taking years to restore that place, though I am beyond delighted that it is finally happening. I havn't been to the site since just before the C&K group took ownership and well before Glenns Creek started up. From the pics I have seen I am not convinced GC has the financial wherewithal to sustain let alone resurrect the facility, that may not even be in their plans. I would like to see one of the big companies that is circling the crafty pool looking for the next big acquisition take some resources and bring a historic distillery like this back to life. With the current boom and interest in Bourbon tourism this location could be a crown jewel, the history is SO interesting and cool. I wish GC well too, I may stop by there next year as I cant do a KY trip this year. I am intrigued by or maybe now more morbidly curious about the OC5 bourbon. None of you that have been have exactly been overflowing with positives so while its been high on my list of newbies to try, it may be falling back in favor of other options. Would still love to visit the site again so I will probably be there next April.

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fishnbowljoe
1 hour ago, lcpfratn said:

Here is a link to an interesting review including pics of the Glenn’s Creek Distillery that bourbon blogger BourbonGuy.com did in October 2016.

http://www.bourbonguy.com/blog/2016/10/6/a-visit-to-glenns-creek-distillery


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 This pretty much sums up Glenns Creek. David Meier was there when we visited the place. He's a little different, as are his products. I wish I could tell y'all more, but for some reason I just couldn't get a real read on this guy. Same with his products. They're interesting to say the least, but I'm not sure if in a good way or a bad way. :wacko: 

 

Biba! Joe

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Galvin0791

I'll add this (and bear in mind this is from a newb, so grab some salt)...

The first thing that caught my eye was the Stave and Barrel. A double oaked, barrel strength bourbon that was dark. Like...wicked, crazy dark. Intriguing. The sample I tried seemed to agree with me. I believe it's MGP sourced, so I grabbed a bottle. It just might scratch an itch of mine. Time will tell. When I get around to cracking it open, I'll do my best to post my thoughts on this. Til then, keeping my fingers crossed. 

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fishnbowljoe
1 hour ago, Galvin0791 said:

I'll add this (and bear in mind this is from a newb, so grab some salt)...

The first thing that caught my eye was the Stave and Barrel. A double oaked, barrel strength bourbon that was dark. Like...wicked, crazy dark. Intriguing. The sample I tried seemed to agree with me. I believe it's MGP sourced, so I grabbed a bottle. It just might scratch an itch of mine. Time will tell. When I get around to cracking it open, I'll do my best to post my thoughts on this. Til then, keeping my fingers crossed. 

 Atta' boy Mike! ;)

 

Uncle Doucé

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Vosgar
5 hours ago, fishnbowljoe said:

 This pretty much sums up Glenns Creek. David Meier was there when we visited the place. He's a little different, as are his products. I wish I could tell y'all more, but for some reason I just couldn't get a real read on this guy. 

I'm as far from being a master distiller as you can get, but one thing that made me wonder about him was when he talked about how they have distilled some Old Crow using the "original recipe". I asked about how/where he got the yeast. He made a point of telling us that it doesn't matter what or whose yeast is used, it'll all taste the same. Hmmmm..............

 

Am I that far off base?

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lcpfratn
I'm as far from being a master distiller as you can get, but one thing that made me wonder about him was when he talked about how they have distilled some Old Crow using the "original recipe". I asked about how/where he got the yeast. He made a point of telling us that it doesn't matter what or whose yeast is used, it'll all taste the same. Hmmmm..............
 
Am I that far off base?

Hmm...That's certainly different than the story on their website of how they supposedly developed the yeast for their OCD#5 Bourbon from wild yeast that was found in one of the original Old Crow fermentation vats. I can understand how his comment made you go hmmmmmm....


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Richnimrod
18 hours ago, Vosgar said:

I'm as far from being a master distiller as you can get, but one thing that made me wonder about him was when he talked about how they have distilled some Old Crow using the "original recipe". I asked about how/where he got the yeast. He made a point of telling us that it doesn't matter what or whose yeast is used, it'll all taste the same. Hmmmm..............

 

Am I that far off base?

Who was this character?    Yeast, IMO makes a good deal of difference to the profile of most any Bourbon.

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kcgumbohead
On 4/11/2018 at 5:24 PM, Richnimrod said:

Who was this character?    Yeast, IMO makes a good deal of difference to the profile of most any Bourbon.

Indeed and as I found the reclaimed yeast story interesting whether or not it is in fact an actual OC yeast or some wild variation that took up residence in fermenter #5. Crafty’s need a hook, someway to differentiate. IMO a legacy yeast IF it yielded a tasty distillate would be a great thing to hang your hat on, especially on the grounds of OC or the remains of it. Why wouldn’t you maximize that?? C&K is wringing evening they can out of Old Taylor and they look to be doing it well. Take a page from your neighbor and do it right.

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flahute
On 4/10/2018 at 7:48 PM, Vosgar said:

....... I asked about how/where he got the yeast. He made a point of telling us that it doesn't matter what or whose yeast is used, it'll all taste the same. Hmmmm..............

 

Am I that far off base?

Uhhhhhh, you are not off base at all! If that's what this guy really thinks then I don't trust a single other thing that he says.

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Harry in WashDC
Posted (edited)

A couple thoughts crossed my mind while I am watching Rockies in WashDC vs. Nats tonight (game is tied).  ONE - Anybody heard of the Four Roses recipes?  It sure seems to me that keeping the mash bill constant and changing the yeast makes a taste-able difference.  TWO - Anybody a beer drinker?  If so, you should look up the story about Jacob Christian Jacobsen and the FIRST isolated species of beer yeast (well, an employee, Emil Christian Hansen did it), and J.C. J. then GAVE the pure strain Saccharomyces carlsbergensis  to other brewers making a pale lager.  Industrial brewing was borne, and Carlsberg was the midwife.

 

In other words, what Steve said.  Gary (Vosgar) is asking a rhetorical question; he KNOWS better.

 

ASIDE - This JB Distiller's Cut does sneak up on one.  I wonder what yeast they use in IT?  As long as it doesn't taste like peanuts . . .

 

 

Edited by Harry in WashDC
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Lenient
On 4/9/2018 at 11:08 PM, Galvin0791 said:

Yes, this was definitely one of the cooler stops we made. Both creepy and cool at the same time. I don't remember that guy's name, but his presentation WAS entertaining. I take my hat off to him, and wish him luck. IMG_20180406_165538_403.thumb.jpg.f430923b20c3093b408f06b37397e6e4.jpg

The pics in the OP are cool but I definitely like this one. I might use it as a reference pic for a sketch sometime actually. It seems to fit one of my styles :) 

 

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