As archivist at the Filson Historical Society for the papers of E. H. Taylor, Jr., Mike Veach discovered that Taylor favored white corn, not yellow, and used 2 1/2 times the normal amount of barley malt -- about 25% malt. With 10% rye and the rest white corn, that was Taylor's mash bill. He distilled it to about 107 proof and put it in the barrel that way, aging it for about 8 years.
The picture above, courtesy of Mark Brown, is that recipe, last week, in the micro-distillery fermenters at Buffalo Trace. The first batch of the new Old Taylor has started its journey.
do you know who's yeast is he using, chuck? by chance, did a slant of old taylor's original strain survive in some yeast bank?
ReplyDeletejim kube
No such luck. Standard Buffalo Trace yeast.
ReplyDeleteSaw some of the Taylor barrels in warehouse D last week. Phrases like "I want" ran through my head.
ReplyDelete