Name Your Bourbon...Literally

[straightwhiskeyruffneck]

By the way, I'm thinking it should be, "Ed's Old Farm Bourbon"

perfect!!! sounds like a seller.

[pepcycle]

Sounds good to me.

(But for Codgers, you might want to put a T in Farm to replace the M):slappin:

[Edward_call_me_Ed]

Bottled the first batch of Ed's Old Farm Straight American Whiskey today.

Really, it is a vatting of a bunch of nearly empty bottles that I want to throw away. I will post the details in one of Gary's vatting threads.

Ed

[boss302]

How many of us have daydreamed of somehow opening our own distillery and putting out our own bourbon? Probably all at one time or another. So my little brain fart here is this: If you had to create your own bourbon, what would you name it and what characteristics would it have?

You and I must be on the same wavelength here, as I have been thinking about that very thing ever since I first became a bourbon "enthusiast" a year or so ago (having graduated from Scotch, as it was draining my bank account)...

I've always wanted to open a distillery here in south-central PA, as the culture is somewhat like the deep south, but with a uniquely-German, Calvinist twist. As with Kentucky, the summers here are very hot (as discovered by Lee and the Confederates in the July of 1863), and the winters very cold (as discovered by the Continental Army in Valley Forge), which would be great for distilling whiskey. In fact, I live a mere 30 minutes from the old PA Michter's distillery... or what's left of it, rather...

I've decided to name my label "PA. Longrifle," as German craftsmen in Pennsylvania were the first to create this uniquely-American style of firearm in the mid-1700's-- approximately the same time my ancestors emigrated from Alsace (then part of Germany, now part of France, unfortunately).

I want my product portfolio to be rather diverse, including several "bourbon" corn whiskeys, several rye whiskeys, at least one wheat whiskey, and possibly a barley whiskey. I would consider looking into wine-cask finishing for the lighter whiskeys, including sherry, madeira, port, South African brandy, and California oak casks made for Burgundy, Rhone, and Bordeaux styles of blends.

I would like to follow Buffalo Trace in releasing a Prestige collection, containing cask-strength, and extra-aged versions of the before-mentioned whiskeys. I envision the bottles being a modified, stretched, burgundy-style teardrop shape (think of a Chardonnay or Pinot Noir bottle), with painted logos.

All whiskeys would be distilled twice in hand-hammered copper-pot stills.

Yeah, I know-- I'm going to be at least 60 before any of this can come to fruition, and I might not live long enough to taste the first of the "extra-aged" whiskeys... but, hopefully, it will endure long after.