tag:blogger.com,1999:blog-840930092789285091.post5645046518687958280..comments2024-03-17T14:10:05.912-05:00Comments on The Chuck Cowdery Blog: Of Quercus Alba and Eumycotians Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-840930092789285091.post-87005655213013705982013-11-05T08:44:26.967-06:002013-11-05T08:44:26.967-06:00Apparently, according to the Internet, SW changed ...Apparently, according to the Internet, SW changed cooperages a few times, and were using Bluegrass Cooperage when they shut down production. Bluegrass Cooperage, founded in 1945, went on to be renamed Brown-Forman Cooperage. Looks like I was completely wrong about there being anything special about the barrels, though I found a few unsubstantiated claims relative to surface area in the barrels and thickness/curvature of the staves, but I'm going to trust you and Mike Veach on this. <br /><br />-WryguyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-53536011016167746312013-11-03T13:28:18.049-06:002013-11-03T13:28:18.049-06:00If Stitzel-Weller barrels were unique in any way, ...If Stitzel-Weller barrels were unique in any way, I'm not aware of it. Nort do I know who their supplier was. Their on-site cooperage was strictly for repairs. Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-83614032443109736142013-11-03T07:55:47.605-06:002013-11-03T07:55:47.605-06:00So did SW air dry or kiln dry their staves during ...So did SW air dry or kiln dry their staves during the Pappy era? I've read before elsewhere that the thickness of the barrel staves and quality of cooperage was one of many factors that resulted in the stars lining up at that famous facility. You state that the practice of air drying staves started to be abandoned after WWII, do we know if any cooperages/distilleries held onto the practice longer, like SW, for instance? Fascinating article, thanks for the read. <br /><br />-WryguyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-19694034690327244812013-11-01T20:32:47.056-05:002013-11-01T20:32:47.056-05:00I love this post. Chuck you have an amazing talent...I love this post. Chuck you have an amazing talent for deepening our knowledge and appreciation of the art and science of great bourbon. This kind of post helps me to appreciate my bourbon on yet another level!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-15849370026921485502013-11-01T16:36:39.228-05:002013-11-01T16:36:39.228-05:00Richnimrod said;
WOW! Chuck, you never cease to a...Richnimrod said;<br />WOW! Chuck, you never cease to amaze and delight me. This is so in tune with the fine details that all make some difference to the taste of our passion: Bourbon. As usual; eclectic, interesting, and in this case; idiosyncratic as hell! Keep up this wonderful research and writing. You are a gem for those of us who love all things Bourbon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-12098784627398797732013-11-01T11:51:39.857-05:002013-11-01T11:51:39.857-05:00Great post Chuck. I know many would welcome going ...Great post Chuck. I know many would welcome going back to air dried staves. The finance guys wont be happy but us whiskey guys know better!Kyle Hendersonhttps://www.blogger.com/profile/12171552065638778876noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-84184054299581718932013-10-31T15:21:34.039-05:002013-10-31T15:21:34.039-05:00Another example is Woodford Reserve Master’s Colle...Another example is <a href="Another%20example%20is%20Woodford%20Reserve%20Master%E2%80%99s%20Collection%20Seasoned%20Oak%20Finish%20from%202009,%20if%20there%20are%20any%20still%20aroung.%20Those%20staves%20were%20seasoned%20for%20three%20to%20five%20years." rel="nofollow">Woodford Reserve Master’s Collection Seasoned Oak Finish</a> from 2009, if there are any still around. Those staves were seasoned for three to five years.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-54366721579398099242013-10-31T14:01:27.858-05:002013-10-31T14:01:27.858-05:00Fantastic post, really interesting. Thanks Chuck! ...Fantastic post, really interesting. Thanks Chuck! I am bound and determined to get a bottle of that BTEC, thanks for mentioning it T Comp. Matt Lhttps://www.blogger.com/profile/14905030222578936222noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-54405299586442567122013-10-30T21:16:29.221-05:002013-10-30T21:16:29.221-05:00Ah yes air seasoning time, a subject I'm curio...Ah yes air seasoning time, a subject I'm curious about. And on cue, Buffalo Trace announced yesterday their latest BTEC will be 13 months air dried staves compared with 6 months of a 15 year aged rye mash #1. They've got me as a customer on this one. T Compnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-87051581177641357512013-10-30T19:59:10.063-05:002013-10-30T19:59:10.063-05:00I'm nominating this for blog post of the year....I'm nominating this for blog post of the year. Thanks for the good work.Lazernoreply@blogger.com