prichard

[david garrett]

I just saw a bottle of Prichard. On the bottle they say they "rebottle" the bourbon after cutting it to the selling proof. My question is, does it have to go into a fresh virgin charred oak barrel or is it put back into it's original barrel. What's up with this process, and has anyone tasted this hootch. Thanks, DWG

[TNbourbon]

See this thread for details:

http://www.straightbourbon.com/forums/showthread.php?t=2591&highlight=Prichard%27s

Either the original barrels (within 7 days) or new, charred oak is required to continue calling it bourbon. Phil Prichard uses new, charred, small-cask cooperage for the finish. If an age statement (which Prichard's doesn't carry anyway) were made, then it must go back into the original barrels (again, within that 7 days) to continue aging, but then it wouldn't be 'double'-barreled.

The Spring 2005 George T. Stagg, for example, was rebarreled in its original barrels after an initial bottling run -- which resulted in further increase in proof and different Kentucky-only and general issues.

[jburlowski]

Here's tasting notes that I did awhile ago... you'll see I wasn't impressed.

http://www.straightbourbon.com/ubbthreads-6.5/showthread.php?t=5532&highlight=Prichard

[smokinjoe]

I've had a couple of these, and for the most part, I find it to be an average to above average tasting whiskey. Nice, dark fruits up front, with a pleasing dry finish. But, at $40, I probably won't pick up a third. I did however, pick up my second bottle at $27 due to retailer blunder, I think. I would recommend it at a price around there, but not at $40, except for novelty sake.

BTW, Prichard's does make a very tasty rum that IMO is one of the nicest sipping rums I've ever come across. If you have a hankering to get something from them, go with it.

JOE

[Old Lamplighter]

I did however, pick up my second bottle at $27 due to retailer blunder, I think. I would recommend it at a price around there, but not at $40, except for novelty sake.

This has been a 'suspect' bottle for me for some time now and I just have not seen it for less than $40......so, I have resisted bringing one home. The analysis here confirms my suspicions. The 'double-barreling' statement has always seemed a bit of a gimmick to me - on Pritchard's and elsewhere I have seen it. Maybe I am wrong, but the re-barrel step just doesn't sound like it would improve bourbon to any noticeable degree.

[spyders03]

I just visited the prichard's distillery a couple days ago, and it is 4 people that run it. Prichard Sr, His wife, Prichard Jr. and a 4th employee. Everything is doen by hand, and they are known for thier rums. They just started to start into the bourbon, and the "double barreled" bottles, this is what they do:

They buy Bourbon from someone who I could not get the name out of, in barrels at 130-140 proof, they cut it down to about 90 proof, and then rebarrel in new charred white oak barrels. I have not yet tasted it, so I do not know how good it is, but I did pick up a bottle of it to try it.

[FlashPuppy]

I just visited the prichard's distillery a couple days ago, and it is 4 people that run it. Prichard Sr, His wife, Prichard Jr. and a 4th employee. Everything is doen by hand, and they are known for thier rums. They just started to start into the bourbon, and the "double barreled" bottles, this is what they do:

They buy Bourbon from someone who I could not get the name out of, in barrels at 130-140 proof, they cut it down to about 90 proof, and then rebarrel in new charred white oak barrels. I have not yet tasted it, so I do not know how good it is, but I did pick up a bottle of it to try it.

Well, it is easy to do everything by hand when it all done for them! :grin:

Seriously though, does anyone know where the bulk spirit is made? Is this HH bulk stuff?

[smokinjoe]

I just visited the prichard's distillery a couple days ago, and it is 4 people that run it. Prichard Sr, His wife, Prichard Jr. and a 4th employee. Everything is doen by hand, and they are known for thier rums. They just started to start into the bourbon, and the "double barreled" bottles, this is what they do:

They buy Bourbon from someone who I could not get the name out of, in barrels at 130-140 proof, they cut it down to about 90 proof, and then rebarrel in new charred white oak barrels. I have not yet tasted it, so I do not know how good it is, but I did pick up a bottle of it to try it.

Spyder, did they say how long they age it after putting it in the 2nd barrel?

JOE

[spyders03]

Spyder, did they say how long they age it after putting it in the 2nd barrel?

JOE

I do not know for sure, although I am pretty sure I remember them saying that they barreled it a few years ago, and they are just now getting they double barreled product out. I believe the ending product is either 12 or 9 years. I want to say 12, but don't quote me on that, but it was one of the 2 of them.

[smokinjoe]

I do not know for sure, although I am pretty sure I remember them saying that they barreled it a few years ago, and they are just now getting they double barreled product out. I believe the ending product is either 12 or 9 years. I want to say 12, but don't quote me on that, but it was one of the 2 of them.

Thanks for the info. My bottles state "9 years old". I guess that would be total time in both barrels? Or maybe, since you have both numbers on your mind, they purchase 9 year old bourbon and age for as they say "a couple of years" to get a 12 yearish? I wonder if there are any requirements on total age claim on rebarreled bourbon. Can you only claim the age in the initial barrel? Or, would accumulative age be OK?

JOE

[TNbourbon]

Aging stops for labeling purposes when they dump it from the original barrels, Joe (unless they re-enter it into original barrels -- they CAN combine -- within 7 days), so if it says "9 years" then that's from the original aging.

It's always been my impression -- especially since they use a small barrel -- that the second-barrel finish lasts only a few months. I'll try to get over there and ask, or you can email Phil -- he's generally responsive and pretty forthcoming.

[cowdery]

Aging stops for labeling purposes when they dump it from the original barrels, Joe (unless they re-enter it into original barrels -- they CAN combine -- within 7 days), so if it says "9 years" then that's from the original aging.

It's always been my impression -- especially since they use a small barrel -- that the second-barrel finish lasts only a few months. I'll try to get over there and ask, or you can email Phil -- he's generally responsive and pretty forthcoming.

Where do you get this, Tim? I don't believe I've ever seen it in the regs.

[TNbourbon]

Where do you get this, Tim? I don't believe I've ever seen it in the regs.

Drew Kulsveen, explaining how barrels such as the one Doug's Willett rye came from can be full -- 263 barrel-proof bottles -- despite being 23 years old. It also allows them to ship bulk purchases by tanker without stopping aging.

[cowdery]

I'm taking it with a pinch of salt, but it might well be correct. Not everything the TTB requires for label approval is in the regs. On the other hand, the TTB doesn't really have a way to police age claims that I know of. I think it's pretty much an honor system.