New NY Based Bourbon?

[Gillman]

I know you were kidding, I was just making a general statement in support of them, because in fact there is little discussion of Tuthilltown on this site and there should be more, IMO.

As for the still thing, people are entitled of course to their view. I'd like to get down there and see what they are actually doing. E.g., I think they have a new still now, how does it differ from the first one, how exactly are they distilling bourbon mash in it? I just don't know and would like to get more facts. E.g., if they take the plates out (or leave them in, even) and simply boil a beer, take a cut (no reflux) and distill it again, that is pot distillation as I understand it.

Gary

[cowdery]

Saying "pot still" is a way of saying, "we're doing this the old-fashioned way." Using a pot equipped with a rectification column is not "the old-fashioned way," hence their use of the term "pot still" is misleading.

[Gillman]

On further thought, if they boil a batch in the pot still portion of the apparatus and leave the trays in the column part, then even though the run or part of it isn't refluxed back through the column, that isn't strictly pot distillation I think. The reason is, the column is being "packed" and the vapours that become liquid in the pipe (through naturally occurring condensation at the temperature in that part of the still) will flow down through the plates and be redistilled. In a traditional pot still, that happens too, however only on the "natural" surfaces of the pot still. Some will recall the bubble-like "boil" at the top of some pot stills, that is to encourage such internal condensing and redistillation. To some extent though, one can see this is a question of degree..

Anyway it would still be good to know exactly what still they are currently using and how. Presumably when they want to make vodka they operate it in a way to get a very highly rectified product. But how are they using their equipment exactly with a bourbon mash? This is all I am asking.

Gary

[cowdery]

Although I don't know every instance, my sense is that most micro-distilleries are doing a single pass, using the column section to achieve the desired distillation proof.

[boone]

This is a very small distillery that has taken the gutsy move to release the first new bourbon (i.e. from a new company) in America since the 1950's and the second aged rye if we consider that Anchor in San Francisco has had a new charred barrel-aged rye out for about 10 years. The price charged (ditto for Anchor's products) is reasonable bearing in mind the difficulty of getting a distillery venture off the ground. The taste of the products is good, albeit of young whiskey, but it shows too their potential for aging. This new venture deserves the support of all. I realise not everyone can buy the products due to price and/or availability. However, some of it has been available at Gazebo and other SB gatherings in Bardstown in recent years. One of my goals is to get down there, tour the place, talk to the people.

Gary

I tasted this at the Gazabo. To be staight foward, it tastes just what it is...white dog with slightest (and I mean slightest) hint that it might be bourbon, or a wanna be of sorts.

Bettye Jo

[Gillman]

I agree BJ, not too far from white dog, but good of its kind I thought. I figure they are selling it to get income to keep the operation going and presume they will at some point release straight bourbon which is more traditional in palate. I want to encourage the new producers and of course the existing ones. I think it's good for the industry as a whole.

Gary

[B1bomber]

For what its worth, I bought the Baby Bourbon a while ago (Shoppers Vineyard in Clifton, NJ carries it) and was rather disappointed. I'm guessing it'll appeal to some people but I found it too peaty for my tastes. It should be noted I'm not a scotch drinker also because of the peaty flavor associated with scotches. So bourbon lovers who also enjoy scotch might find the Baby Bourbon just fine. But for me it doesn't work.

[B1bomber]

Oops, my bad. Pulled this out from the back of the shelf last night and saw that it was actually the Four Grain bourbon that I have (and dislike), not the Baby bourbon. Regrets.

[cas]

I will be in that area later this week and may try to pick up a bottle. Or is the bourbon so young that it's not worth a try?

Craig

[pepcycle]

Here's a pic of the still.

Looks like a pot still, column still combo.

The pot still looks like the primary and column as a secondary.

[Gillman]

I like that funnel into the barrel-shaped tank. Even though the set-up is high-tech that part has an endearing, low-tech look, no doubt a whimsical flourish by the designer.

Gary

[Gillman]

Based just on how this equipment looks, it would seem you could operate it in different ways. I would think you run a batch through the pot still twice, since it seems to have its own condenser and tubes to the barrel-shaped tank. I think you could run the pot still distillate through the column to rectify it. Maybe you could start with the column part (albeit in a batch way as discussed before) and re-distill it in the pot still part, which would emulate a large-production modern bourbon still. If this is possible, the pot would be used initially as a steam kettle. It seems quite flexible from the outward look of it.

Gary