Evan Williams 23yo 107proof (53,5%Vol) Small Batch

[Scooby]

Did anybody ever try this? Evan Williams 23yo 107proof (53,5%Vol) Small Batch... Obviously it's coming from Heaven Hill, and knowing the quality of the Evan Williams Single Barrels 1995 and 1996...I am very tempted to buy this!

Who can comment on it?

Scooby :thankyousign:

[Gillman]

Good catch there, I don't think this has been mentioned before here. I do recall a brief discussion recently whether HH releases a 107 proof whiskey, I think (this from memory) an HH spokesman said it does but board members could not identify which brand he was referring to, maybe this is the one. Can you indicate where you saw this product?

Gary

[Edward_call_me_Ed]

Did anybody ever try this? Evan Williams 23yo 107proof (53,5%Vol) Small Batch... Obviously it's coming from Heaven Hill, and knowing the quality of the Evan Williams Single Barrels 1995 and 1996...I am very tempted to buy this!

Who can comment on it?

Scooby :thankyousign:

I have seen it on the shelf here in Japan, but didn't want to drop 200 buck or so for it. I will someday. I know that others have talked about it in various threads.

Ed

[Gillman]

Thanks Ed, I don't recall it was discussed here as a domestic release, must have missed it.

Gary

[doubleblank]

It has been discussed here a couple of times, but mostly as an export only item. I saw it in the HH Visitor Center for $350 about a year ago. It is cheaper than that in London and other places. Reviews from those who have tasted it are mostly along the lines of being too old and woody. A search here will produce several threads about it.

Randy

[Edward_call_me_Ed]

I don't think it has been released back there. I know a few bottles have found their way back to the States. I am sure that Tim has mentioned it and AVB posted a picture with several bottles, one of which was a bottle of Evan William's 23 yo.

Ed

[Gillman]

I knew the 23 year old was sold at the vistor center. I did not realise it (and the export) was 107 proof.

Gary

[Scooby]

It is pretty readily available in several European shops... Most Notably at Royal Mile Whiskies and La Maison du Whisky in Paris/belgium

It costs about €145 which is roughly 182$...

Especially the People at "La Maison..." are pretty lyrical about it...

I would like to know how it holds it's own against the GTS, Sazerac, Willam Larue Weller and Eagle Rare series from BT?

BT can teach the guys at HH a bit about packaging as far as i'm concerned. The BT high end bourbons are about the most beautifully presented whiskey's I know! :cool:

[TNbourbon]

Good catch there, I don't think this has been mentioned before here. I do recall a brief discussion recently whether HH releases a 107 proof whiskey, I think (this from memory) an HH spokesman said it does but board members could not identify which brand he was referring to, maybe this is the one. Can you indicate where you saw this product?

Gary

This is the one previously referred to -- though the EW23 also has been noted:

[Scooby]

This is the one i've seen...

[Vange]

This is the one I own, but have not oepned yet.

[Scooby]

Seems it is the same whisky, just different packaging...(for different markets) at least that is what the guy who sold me mine, said....

I fetched mine today, and did open it...:bigeyes:

It is a very nice bourbon, whitch goes down very smoothly (dangerously smooth:cool: ), minty, oaky, sappy, caramel, maple syrup...very nice...

downside: I get the feeling they should have bottled it a tad younger, it feels a bit tired and on the virge of being too woody...

My general conclusion; very nice bourbon, nice to have in the collection, but probably not really worth the price...

Scooby

[Rughi]

There's an interesting comparison between 3 uber-aged HH products here

Roger

[Jake_Parrott]

I got a chance to taste this the other day, and I found it overwhelmed by wood tannin.

This got me to thinking. Many wine producers will introduce a small amount of beaten egg white into a tank of wine right before bottling. This process (one kind of fining), precipitates out both particulate matter and some harsh tannins. So, I wonder, does anyone do this with bourbon? Would it work at all?

[Gillman]

This is a very good point. I once asked the question whether one could reduce the tannic content of bourbon, I think you have hit on the answer (maybe).

Gary

[CrispyCritter]

Would such a process be allowable, or would it be considered an additive? After all, there are two schools of thought as to whether or not the Lincoln County process disqualifies Tennesee whiskeys from bourbonhood.

[Jake_Parrott]

It would be a pretty easy thing to cover up/not tell anyone about, however.

[Gillman]

I was thinking about it more for home adjustment of a bourbon felt too tannic.

As for use at distillery, I can't say. Bourbon is subjected to different kinds of filtering, so I wonder why this method would be different, that is, if it removes qualities but does not add any.

Lots of things are removed from many bourbons before sale including excess char partices, certain congeners which would cause flocculation or chill hazes, alcohol to reduce proof, etc.

Gary

[Jake_Parrott]

You'd probably need a very small amount of egg white to fine a single bottle of bourbon--winemakers only need to use a few per barrel.

[barturtle]

Is the high alcohol content of bourbon gonna cook the egg before it can do anything useful?

[Jake_Parrott]

Good question. You'd certainly have to keep the mixture moving as long as possible--you want to build up a protein matrix, which captures the tannins and precipitates together.