tag:blogger.com,1999:blog-840930092789285091.post8967145166247252264..comments2024-03-19T20:31:23.141-05:00Comments on The Chuck Cowdery Blog: Why the Bourbon Shortage Is a Good ThingChuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-840930092789285091.post-70202601399563987742015-03-02T21:08:30.700-06:002015-03-02T21:08:30.700-06:00Double distilled ... you mean like a single malt s...Double distilled ... you mean like a single malt scotch whiskey, calvados, or cognac? Seems like a good way to make a quality product. The key problem with pot stills is that they are slower (and therefore require more labor and more capital). And, after prohibition, every whiskey manufacturer in the USA wanted to make a lot of whiskey fast and cheap. <br />And, congrats to Steve Beam. <br />TomTomhttps://www.blogger.com/profile/15686105743046768902noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-77668300157222406012015-03-02T17:34:57.664-06:002015-03-02T17:34:57.664-06:00It should probably be explained that the key probl...It should probably be explained that the key problem with pot stills is that the distillate needs double distillation to taste okay. The whole low wines process. That's really why columns are more efficient.ezweavehttps://www.blogger.com/profile/11562584824255906432noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-28692967228533403952015-03-02T14:02:44.303-06:002015-03-02T14:02:44.303-06:00I wish someone would revive the Old Taylor brand b...I wish someone would revive the Old Taylor brand but offer it at a higher proof (at least 90). I've read some folks reminiscing about how Old Taylor had a butterscotch quality to it. Never had it. Quintilian B. Nastyhttps://www.blogger.com/profile/09442277796099767409noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-88210746778232727262015-03-02T13:30:19.931-06:002015-03-02T13:30:19.931-06:00Good news for the Yellowstone revival, however I h...Good news for the Yellowstone revival, however I hope the "recipe" involves everything which made the original Yellowstone so good, including not just the mash bill, but the yeast, the nature of the mashing and fermenting tubs, and the kind of rickhouse it was aged in.<br /><br />The still, in particular had a definite influence:<br /><br />https://books.google.ca/books?id=Jy4EAAAAMBAJ&pg=PA89&dq=yellowstone+bourbon&hl=en&sa=X&ei=Mbn0VKPXN7GLsQS1w4KYDQ&ved=0CDQQ6AEwAQ#v=onepage&q=yellowstone%20bourbon&f=false<br /><br />Failing this, a fine bourbon may emerge but I doubt it will taste like Yellowstone did. I remember it quite well, it had a strawberry-like fruity quality with light caramel notes. On verra.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-46150747768155181142015-03-02T10:02:16.902-06:002015-03-02T10:02:16.902-06:00In the cycle of boom and bust we're definitely...In the cycle of boom and bust we're definitely in boom time. Luxco's move to have Limestone Branch distill Yellowstone is a sign, for sure, of growth. But the growth is in the future pool. The current pool of whiskey is in short supply of well aged premium expressions, even while the total supply of available whiskey grows.Josh Feldmanhttp://www.cooperedtot.comnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-71417103656933431772015-03-01T11:35:49.564-06:002015-03-01T11:35:49.564-06:00I don't know about no one predicted. Brown-For...I don't know about no one predicted. Brown-Forman added massive warehousing capacity to Jack Daniels back in...2004? be in that range, date wise. maybe 2002. I remember them announcing spending 92 million or so on an upgrade to the visitor center in Sonoma, and warehouses in Tennessee. I did the math, I mean, this is not manhattan island, 78 million in rickhouses is noticeable. When I visited in 2005, sure enough, there were warehouses everywhere.<br /><br />RickAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-59795159113439425882015-02-28T18:29:53.097-06:002015-02-28T18:29:53.097-06:00On a recent visit to Finger Lakes, they were using...On a recent visit to Finger Lakes, they were using their column's excess capacity to produce distillate for a client in Kentucky!Sam Komlenicnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-77179900615155988192015-02-28T10:05:33.752-06:002015-02-28T10:05:33.752-06:00Mo bourbon = mo bettah!
It's hard for me to h...Mo bourbon = mo bettah!<br /><br />It's hard for me to have much sympathy for the NDP's and their supply issues. Most of the ndp offerings of late are quite UNimpressive. Yet they are priced as though they represent the best Kentucky has to offer. The ndp bottlings that impress me the most are the producers who are blending new creations not available from the big boys. High west and Proximo with its Tincup are blending good stuff and putting fair price tags on them. <br /><br />Here's hoping such blenders continue to find the stocks they need to keep on trucking!Justinnoreply@blogger.com