Difference between two Bartons.

[mbanu]

If Kentucky Tavern is now a rye owned by Barton, what makes it different than Ten High?? Different rye mashbill? Different age? Different distillation proof?

Any help would be greatly appreciated.

[Joe_Blowe]

Apologies for going OT here, but are you the same 'mbanu' that I see over at eGullet?

[mbanu]

Yep.

[Joe_Blowe]

Well, that's kinda neat, bumping into someone on the 'net...

[Hedmans Brorsa]

If Kentucky Tavern is now a rye owned by Barton, what makes it different than Ten High?? Different rye mashbill? Different age? Different distillation proof?

I´m certainly no expert on this but in Jim Murray´s complete book of whisky there´s an amusing anecdote where the author tries to extract info from Jeffrey Dalton at Barton.

He´s not very succesful but on the question whether they use different mashbills or not he gets a "possibly" as answer. Maybe this could be construed as 'yes'?