tag:blogger.com,1999:blog-840930092789285091.post6441590379835756091..comments2024-03-17T14:10:05.912-05:00Comments on The Chuck Cowdery Blog: Tips On How To Label An Unaged Rye Whiskey.Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-840930092789285091.post-40270153493074734192012-11-07T21:35:53.825-06:002012-11-07T21:35:53.825-06:00That's been reported to TTB. The producer says...That's been reported to TTB. The producer says it was an error and is being corrected.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-16838257200926735352012-11-07T21:12:54.881-06:002012-11-07T21:12:54.881-06:00On the subject of labeling laws...saw a bottle lab...On the subject of labeling laws...saw a bottle labeled "Filibuster Kentucky Straight Bourbon" but according to back label it was distilled in Indiana. How can they call it Kentucky?sevensnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-9129535489861652402012-11-02T19:11:46.656-05:002012-11-02T19:11:46.656-05:00Really interesting. I wonder how Isaiah Morgan in ...Really interesting. I wonder how Isaiah Morgan in West Virginia ages their spirit -- I believe (but I'm not at home and don't have the bottle in front of me) that it's labeled "rye whiskey" but it's clear and tastes unaged.Vidiothttp://www.cocktailians.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-25497830321225995742012-11-02T11:51:36.541-05:002012-11-02T11:51:36.541-05:00A continuous process is hard to reconcile with the...A continuous process is hard to reconcile with the word 'storage.' As for the Solera system, Dave Pickerell at Hillrock Estates in New York is trying to establish just such a system for making bourbon. I don't know exactly how they are handling it from a regulatory standpoint.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-33295582471446886802012-11-02T09:47:51.370-05:002012-11-02T09:47:51.370-05:00Does aging have to be a batch process, or can it b...Does aging have to be a batch process, or can it be a continuous process? The Solera system (a semi-batch process) is well-established in the aging of brandy. Why not just have one barrel, you pour "unaged" whiskey in the top, and it comes out of a hole in the bottom and is sent to the bottling line?Tim Dellingernoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-87186018014029583842012-11-02T08:07:35.596-05:002012-11-02T08:07:35.596-05:00OK, my new 'charred new oak container' is ...OK, my new 'charred new oak container' is 2 staves nailed together at 90 degrees. Wadenoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-26822805167363139652012-11-02T05:43:05.505-05:002012-11-02T05:43:05.505-05:00Or just make corn whiskey. I agree, tastes a heck ...Or just make corn whiskey. I agree, tastes a heck of a lot better if made right as well.tmckenzienoreply@blogger.com