tag:blogger.com,1999:blog-840930092789285091.post6909944478749155848..comments2024-03-19T20:31:23.141-05:00Comments on The Chuck Cowdery Blog: Buffalo Trace Proves Small Barrels Don't Work.Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-840930092789285091.post-85590322120277498752012-08-31T10:09:07.500-05:002012-08-31T10:09:07.500-05:00Think what you will about the small barrels busine...Think what you will about the small barrels business, but the fungus suits are bullshit. http://chuckcowdery.blogspot.com/2012/06/frivolous-fungus-suit-endangers.htmlChuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-51625376337980866372012-08-31T09:47:00.353-05:002012-08-31T09:47:00.353-05:00Where is this proof you speak of??
Perhaps BT sho...Where is this proof you speak of??<br /><br />Perhaps BT should focus on solving their environmental problems and not releasing unsubstantiated "findings"<br /><br />http://www.nytimes.com/2012/08/30/us/kentuckians-fed-up-with-a-fungus-sue-whiskey-makers.html?pagewanted=allAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-1240104095524121292012-01-08T19:50:41.665-06:002012-01-08T19:50:41.665-06:00I am not a bourbon pro as some of the commenters h...I am not a bourbon pro as some of the commenters here. But I think the statement is exaggerated.<br />What I understand is, that the time of the storage of barrels is only one variable; the size [and somehow more or less contact with the wood / charred wood] is just another.<br />But then it also depends on the climate - where have the barrels been stored. It doesn't seem logical, that some experimental barrels are stored in the bottom of a pile of barrels - hence the climate changes are much more pronounced - this with the fact, that the increased contact and the long storage, will lead to a failed experiment.<br /><br />You could also say, that whisk[e]y should not be aged longer than 10 years - while this can be true for some barrels, it would definitely not be true for others.<br /><br />I think you could even create the taste of a "Classic Bourbon" in small barrels, if you have enough know-how, to play with the different variables. However of course a whiskey from small barrels will taste different, as the same spirit aged in a large barrel.<br /><br />It seems very similar to homemade beverages; you won't have the result as beverages produced in a commercial scale - however this is most of the time the key.<br /><br />I guess, the reason, why most micro distilleries changing to bigger barrels is on one hand, that they are growing, hence they produce more whiskey - and on the other hand, that it is just a higher cost, to produce in small barrels.dominik mjhttp://www.opinionated-alchemist.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-12734011158967843762011-12-24T14:42:02.583-06:002011-12-24T14:42:02.583-06:00Yes, that's still the current issue. And for e...Yes, that's still the current issue. And for everyone's information, you can always request that your subscription begin with a particular issue or that it even include a particular back issue. We're very agreeable at Reader Tower.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-81774376367876699272011-12-24T06:33:04.555-06:002011-12-24T06:33:04.555-06:00I would love to read the whole article. If I subsc...I would love to read the whole article. If I subscribe today, will I get this issue of The Reader?Patrick Linkousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-6855033319537264042011-12-22T09:10:43.849-06:002011-12-22T09:10:43.849-06:00There are three aspects to barrel aging: ADDITION ...There are three aspects to barrel aging: ADDITION (through extraction), SUBTRACTION (through evaporation and adsorption), and MODIFICATION BY REACTION (through the establishment of equilibria among acetaldehyde, ethanol, and acetal; polymerization reactions; and oxidation-reduction reactions). <br /><br />The only aspect that is proven to occur faster in small barrels is addition. Perhaps subtraction, but whether or not the undesirable congeners are subtracted faster is unknown to me. <br /><br />So, if a traditional Kentucky Straight Bourbon is desired, I do believe Chuck and BT are correct in saying "Small Barrels Don't Work". A small barrel bourbon can achieve the addition aspect of a 53 gallon bourbon, but time is needed for those extractives and other whiskey constituents to undergo the modification needed to achieve a traditional bourbon character. <br /><br />Small barrel bourbon is a unique product that can be very palatable, but I doubt small barrels will ever be used to create a traditional style bourbon. By the time modification takes place in a small barrel, the addition aspect will overpower the whiskey, which I'm guessing is shown through BT's results.Robhttps://www.blogger.com/profile/06546378752179068935noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-2949217062130536242011-12-21T16:45:51.336-06:002011-12-21T16:45:51.336-06:00I truly do not begrudge Buffalo Trace a thing Mr. ...I truly do not begrudge Buffalo Trace a thing Mr. Cowdery. They make some damn respectable products that I enjoy. Their experiements on small barrels just isn't one of them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-73738707093952198722011-12-21T15:58:56.694-06:002011-12-21T15:58:56.694-06:00Clearly you begrudge BT something, as that's a...Clearly you begrudge BT something, as that's a lot to conclude from the scant paragraphs above.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-82318912953615442632011-12-21T15:51:20.757-06:002011-12-21T15:51:20.757-06:00Be that as it may Mr. Cowdery, if a whiskey tastes...Be that as it may Mr. Cowdery, if a whiskey tastes good most customers don't care if was aged in a oak thimbles or oak reservoirs. A conclusion I am sure is no great comfort to folks at Buffalo Trace. Now I don't grudge Buffalo Trace for countering by evangelizing the 53 gallon barrel's sanctity... it's part of keeping their lights on. Problem is that customers understand experiments and propaganda aren't mutually exclusive where brands and dollars are concerned, and they're more likely to conclude the former than the latter if the sermon isn't delivered from atop Mt. Conflict of Interest.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-91375431894933648332011-12-21T14:46:19.121-06:002011-12-21T14:46:19.121-06:00Congratulations on your success. Most of the feedb...Congratulations on your success. Most of the feedback I've received to this article from micro-distillers is them saying they are phasing out small barrels. Look, I've tasted good small barrel whiskey and acknowledge that there are ways to make a good product with a small barrel. What I do not accept is that it is, "whiskey aged 18 months that tastes like six years," because it doesn't.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-38250515090483779382011-12-21T14:13:06.558-06:002011-12-21T14:13:06.558-06:00"And yet many, maybe most, of the micro-disti..."And yet many, maybe most, of the micro-distillers who make whiskey are abandoning small barrels."<br /><br />Based on what?<br /><br />We grew 20% in 2011 and project the same rate of growth for 2012<br />Small barrels are alive and wellrichardhttp://www.whiskeybarrel.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-13876182102838149192011-12-21T13:17:14.968-06:002011-12-21T13:17:14.968-06:00Apparently, your limited bandwidth didn't even...Apparently, your limited bandwidth didn't even get you to the 7th paragraph of the post.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-4206820432642192042011-12-21T12:55:37.457-06:002011-12-21T12:55:37.457-06:00My apologies... I was just responding to the facts...My apologies... I was just responding to the facts as you present them in your post. If I had known this post was just a teaser to try and get people to subscribe to your newsletter than I would have saved my limited bandwidth for something else.Kickerthttps://www.blogger.com/profile/08415126023707796793noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-69424914956777832732011-12-21T10:02:06.310-06:002011-12-21T10:02:06.310-06:00And yet many, maybe most, of the micro-distillers ...And yet many, maybe most, of the micro-distillers who make whiskey are abandoning small barrels.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-53116406157259832922011-12-21T09:35:48.372-06:002011-12-21T09:35:48.372-06:00There are several 'micro-distilled' produc...There are several 'micro-distilled' products that I, and my whisk(e)y enthusiast friends, decidedly prefer to flagship offerings from Buffalo Trace, Four Roses, Jim Beam, Heaven Hill, Old Forester, and Wild Turkey. And I'm sure we're not alone. Yet I know of no micro-distillers anxious to submit this as 'proof' that 53 gallon barrels don't work either. Just because Buffalo Trace went and did something others haven't (or wouldn't), doesn't make what they did wise.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-35454735668833155692011-12-20T08:32:28.927-06:002011-12-20T08:32:28.927-06:00I got my new Bourbon County Reader yesterday and r...I got my new Bourbon County Reader yesterday and read the article. I was hoping that Buffalo Trace did more analytical analysis with gas chromatography or the like. Oh well, I guess taste is what's important. I can say that our bourbon from 10 gallons barrels that has been aged 6 months is certainly recognizable as good bourbon, albeit different than what we have in 53 gallon barrels. I too will be moving to 53 gallon barrels exclusively once we've depleted our existing stock of 10 gallon barrels. The cost per gallon of 10's is just not worth it, not to mention the quality differences.Philhttp://www.arkansaslightning.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-68720216279248293472011-12-18T18:52:24.519-06:002011-12-18T18:52:24.519-06:00Your subscription is current, Dan. See you soon.Your subscription is current, Dan. See you soon.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-42405881659579259352011-12-18T18:24:26.199-06:002011-12-18T18:24:26.199-06:00Can't wait to read about the research Chuck. W...Can't wait to read about the research Chuck. Will you make sure my subscription is still up to date? Great post.<br /><br />You'll get to make your own assessment of the effects of our barrel aging program on our bourbon when you next come visit. But we stopped using 10 gallon barrels in 2009 and switched to larger sizes.<br /><br />I love Kentucky bourbon but am becoming more fond of ours every day. I can say with confidence that our bourbon does not taste like traditional Kentucky bourbon. It has a rich, syrupy finish I can't find in Kentucky bourbons. <br /><br />Am sure you'll agree. Can't wait to share some with you.Dan Garrisonhttp://www.garrisonbros.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-9830582999156638972011-12-16T18:04:05.878-06:002011-12-16T18:04:05.878-06:00Great post Chuck! One craft distiller I know who ...Great post Chuck! One craft distiller I know who eschews small barrels compared using them to putting ten tea bags into a cup of tea. You'll get something with color and flavor, but it won't taste like properly steeped tea.skuhttps://www.blogger.com/profile/00487419662314518931noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-66398048612093034532011-12-16T16:40:20.773-06:002011-12-16T16:40:20.773-06:00Woodinville, in Washington, is selling theirs for ...Woodinville, in Washington, is selling theirs for just that purpose. Or just pick your nearest micro-distillery and ask. Happily, since barrels are wood and not alcohol, there are no restrictions on selling them.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-46561082536936076192011-12-16T16:11:36.745-06:002011-12-16T16:11:36.745-06:00I'd love to get my hands on a couple of those ...I'd love to get my hands on a couple of those 5 gallon barrels used in their experiments for aging home-brewed beer! Got any connections, Chuck?Jerry Davisonhttps://www.blogger.com/profile/16695199403089356582noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-42198557271261277342011-12-16T11:10:04.961-06:002011-12-16T11:10:04.961-06:00I agree with your last comment entirely, Chuck. Sa...I agree with your last comment entirely, Chuck. Saying it speeds up aging is incorrect, and the whiskeys made in small barrels will no doubt be different than those aged in 53's. Though I would say you can still compare such whiskeys, and that small barrel bourbon is still bourbon. Hopefully consumers will be given enough information to know that what's in the bottle will be different than mainstream bourbon and can make their choice of purchase accordingly. It seems that most (though not all) micros are pretty open about how they are aging their products, and this is a good thing.M Langehttps://www.blogger.com/profile/01614411918374144049noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-58942209228439064912011-12-15T17:18:25.460-06:002011-12-15T17:18:25.460-06:00I welcome this debate.
What BT's test proves,...I welcome this debate.<br /><br />What BT's test proves, I think, is that micro-distillers who say small barrels enable them to make a 5-year-old bourbon in 18-months, for example, the sort of claim many make, are saying something that is demonstrably not true.<br /><br />You can't have it both ways, either it's a different product that can't be compared to mainstream whiskey, or it's a better made version of the mainstream style. It can't be both.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-14041728873934981152011-12-15T16:05:03.349-06:002011-12-15T16:05:03.349-06:00I haven't read your article, but have read Lew...I haven't read your article, but have read Lew Bryson's article about tasting the same spirits, and have to agree that saying this experiment "proves small barrels don't work" is an over reach. Does it prove that they age whiskey in a drastically different way? Sure. Does it prove that five years is way too long in a small barrel. Sure. But this is far from proving that you can't age bourbon in small barrels. I think Hudson and Garrison Brothers prove just the opposite; their bourbon doesn't taste like Buffalo Trace, but it tastes like bourbon. Hudson has won double gold at the San Fransisco International Spirits competition, their Rye just got a respectable 84 in Whiskey Advocate. How can it be said that small barrels don't work? How about "Buffalo Trace proves small barrels don't work if you age them in exactly the same manner as full sized barrels?"M Langehttps://www.blogger.com/profile/01614411918374144049noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-8984920650728426352011-12-15T13:40:40.076-06:002011-12-15T13:40:40.076-06:00Same message to you, Colin, as to Ben. You're ...Same message to you, Colin, as to Ben. You're leaping to conclusions based on a smattering of the facts.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.com