tag:blogger.com,1999:blog-840930092789285091.post3741136066881123346..comments2024-03-19T20:31:23.141-05:00Comments on The Chuck Cowdery Blog: American Malt Whiskey. It’s Not Scotch.Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-840930092789285091.post-73303581202862457932018-03-28T14:54:59.403-05:002018-03-28T14:54:59.403-05:00It sounds mislabeled. Sadly, TTB is not very good ...It sounds mislabeled. Sadly, TTB is not very good at its job.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-53216592733395682592018-03-28T14:49:30.076-05:002018-03-28T14:49:30.076-05:00Hi Chuck, just happened across this old post. Old ...Hi Chuck, just happened across this old post. Old but still relevant. I just saw a product by Santa Fe Spirits, Silver Coyote Pure Malt Whiskey, which is a white, unaged whiskey. The strange thing is that the company writes on the back label that it isn’t aged even one day (“bottled straight from the copper still”). According to the CFR, "malt whiskey" must be aged in "charred new oak containers" - exactly like you wrote above. Granted, there is no minimum age requirement (unlike Scotch which must age a minimum of three years) and presumably, even one day is sufficient, but these guys claim (on the label!) that it isn't aged even one minute. How can they call this "malt whiskey"? Isn't this illegal? Thank you for your fantastic blogs.polk6582https://www.blogger.com/profile/03323883826253905565noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-11711297798640502722011-01-01T13:08:04.705-06:002011-01-01T13:08:04.705-06:00The regs are explicit and unambiguous. "...&#...The regs are explicit and unambiguous. "...'malt whisky...is whisky produced at not exceeding 160[deg] proof from a fermented mash of not less than 51 percent...malted barley...and stored at not more than 125[deg] proof in charred new oak containers." But TTB has been known to mis-apply its own regulations.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-76633390665949433602011-01-01T11:40:38.130-06:002011-01-01T11:40:38.130-06:00Chuck, You say that American malt whiskey must be ...Chuck, You say that American malt whiskey must be aged in new charred oak. At first I thought this regulation might explain why the Pearse Lyons Reserve whiskey (Lexington KY) is not labeled malt whiskey, even though I understand it is distilled from malt. But then I looked at a bottle of Old Potrero "single malt whiskey". The label says it was aged in "new and used uncharred oak barrels". Any thoughts?<br /><br />Tom TrolandAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-14574597269090445782010-12-30T12:39:48.403-06:002010-12-30T12:39:48.403-06:00The rules don't dictate what you can make, jus...The rules don't dictate what you can make, just what you can call it. If it's aged in a used barrel you can't call it 'malt whiskey,' but you can call it something else.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-24783786984608198042010-12-30T11:45:57.621-06:002010-12-30T11:45:57.621-06:00I love the phrase "There may be a place for b...I love the phrase "There may be a place for both styles in the modern whiskey universe but it would be a shame if craft distillers became pigeonholed as only making young whiskey, or only malt whiskey for that matter." My only disagreement is with "may" - there is room for multiple styles of American whiskey, from various styles of American malt whiskey to rye, to bourbon. There is no room for bad whiskey, but there is plenty of room for different. A good craft distiller will focus at least as much on the 'craft' aspect as on the 'distiller' aspect, as it is the craft that will distinguish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-25975041165412976542010-12-30T09:53:24.532-06:002010-12-30T09:53:24.532-06:00So then can I then assume that it's against th...So then can I then assume that it's against the law/regulation to age a malt whiskey in a used charred barrel? (in the U.S.) -No one has challenged this/tried to change it or is that something that big American whiskey makers don't want changed as to preserve their definition of what is American Whiskey?... Just curious. From a relatively new whiskey lover. - DaronAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-51128891208320047462010-12-30T08:40:59.918-06:002010-12-30T08:40:59.918-06:00I much prefer it when a local distillery sells gin...I much prefer it when a local distillery sells gin, vodka, and rum to support themselves as the whiskey ages to its proper time point.<br /><br />So often, I get excited about a new whiskey (as well as other spirits) entering the market only to taste it and glad that I didn't spend the $40+ per bottle for well, a good story. Losing your customer base by putting out a bad or just passable product early seems to be the result.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.com