tag:blogger.com,1999:blog-840930092789285091.post3234902497256744305..comments2024-03-19T20:31:23.141-05:00Comments on The Chuck Cowdery Blog: "Running on the Log," with J. W. DantChuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-840930092789285091.post-88823440384092412922019-07-18T16:31:13.243-05:002019-07-18T16:31:13.243-05:00R. D. Dant
Joseph Washington Dant is also my Grea...R. D. Dant<br /><br />Joseph Washington Dant is also my Great-Great Grandfather.Charles Kennedyhttps://www.blogger.com/profile/05433021395475510218noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-66860899540626436552019-06-23T10:47:42.767-05:002019-06-23T10:47:42.767-05:00I concur. I had a glass of JW Dant not too long a...I concur. I had a glass of JW Dant not too long ago. Damn fine bourbon...Sarah Dantnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-82847541516464213122018-12-19T21:04:22.821-06:002018-12-19T21:04:22.821-06:00Nobody seems to have thier facts straight. Joseph ...Nobody seems to have thier facts straight. Joseph W. Dant was my Great-Great Grandfather, He started it all. James W. Dant,1 of his sons, developed the "sour mash" process in 1836. My Grandmother was a daughter of J.H.Mahoney, who also had a distillery in Nelson Co. Ky., marrying Nolon Bernard Dant, son of James. My Father was Nolon Bernard Dant II. Joseph taught Jim Beam, George Dickel,& Henry McKenny how to make "Stump" whiskey. This is my family heritage & I do believe what I'm talking about. I've heard the story all my life. BTW, Heaven Hill still makes the "Old man's" recipe, & It's a fine a whiskey you'd care to taste, regardless of price.R.D. Dantnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-75608716002180246682016-01-01T08:22:41.553-06:002016-01-01T08:22:41.553-06:00Armand Hammer bought out J. W. Dant, so the answer...Armand Hammer bought out J. W. Dant, so the answers may lie in that family's archives.lafewhttps://www.blogger.com/profile/14148984960122915712noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-74052239762000376582014-06-24T18:03:44.932-05:002014-06-24T18:03:44.932-05:00Heh-heh. You've never seen the horror of what ...Heh-heh. You've never seen the horror of what happens when I attempt making something out of wood, have you? :-))<br /><br />Besides, I'm not smart, just curious and (like yourself) not inclined to place a lot of stock in "common knowledge". Why do you suppose I read this stuff?<br /><br />= Col. John =EllenJnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-70808301452800768402014-06-24T16:27:18.792-05:002014-06-24T16:27:18.792-05:00Since you're so smart, why don't you do it...Since you're so smart, why don't <i>you</i> do it?Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-72319110144446843472014-06-24T16:23:01.542-05:002014-06-24T16:23:01.542-05:00Many of us have known for years about "runnin...Many of us have known for years about "running on a log", and also clay (earthen) stills, but most of us have written the use of such equipment off as crude, simplistic, and unfit for legitimate commercial production. That's certainly the way I felt until reading Dave Wondrich's work and especially after seeing the illustration he posted. <br /><br />I'm afraid I've been wrong. So have you. The fact is that, while I gained much of my original knowledge about(and excitement for) bourbon history from you, you in turn were using the likes of Regan and Carson and others who've either quoted from or taught them. And THEY were wrong. At least about whiskey that wasn't Kentucky bourbon.<br /><br />I have several examples of fine whiskey, mostly Maryland/EastPA rye, made before Prohibition, and according to Wondrich (and the Internal Revenue reports) there is a 9-in-16 chance (44%) that any one of them was made on a wooden still. These ain't hillbilly hooch we're talking about here; these are well-known brands. If Dave or someone (you, perhaps?) could find some information on just which commercial distilleries used such equipment (for example, the one in Dave's illustration) we might be able to correct this point of view, which you seem to be reinforcing in your current article about the Dants. I do think you'll need to look beyond traditional Kentucky-centric sources to find the answers, though. Asking a Kentucky historian about whiskey cannot help but bring answers applicable mainly to Kentucky bourbon. <br /><br />Anyway, keep it up. Let's see who can find more to add. I ESPECIALLY look forward to hearing from someone actually using such a thing.EllenJnoreply@blogger.com