CBWS 1 Year
Todd and Scott Leopold wanted to get back to whiskey of pre-prohibition days using older more time consuming techniques to produce a more subtle and refined whiskey. Their goal, in part, was to extract more of the flavor from the corn and rye and not rely on hammering its customers over the head with flavors from the barrel aging process. This of course is counter to how a lot if not most of whiskey is made today. From their website:
We begin by fermenting a traditional sour mash of corn and rye at colder temperatures, but without the aid of refrigeration. Fermentation takes more time this way, but results in a softer whiskey and develops subtle flavors such as vanilla, pear, rock candy, and raspberry.
Unlike modern day continuous stills that flash boil the mash in a few seconds, we take an entire day to distill the mash in a small batch copper pot still to extract fuller and rounder flavors from the corn and rye. This is a very important step that is no longer part of any major American whiskey distiller’s production regime. The difference between boiling corn and rye mash for a few seconds and six hours can be likened to the difference between slow roasting a pig on a spit, and simply cooking it in a conventional oven. Both add heat, true, but the lengthy boil will extract flavors that cannot be replicated in a continuous still which simply flash boils the mash. While there is nothing inherently wrong with using a continuous still, we prefer the mouthfeel of a pot distilled whiskey which, in our opinion, cannot be replicated by using a continuous still.
After distilling this flavorful result a second time to refine and focus the flavors, we barrel the whiskey at 98 proof, a common practice in the 1800s, rather than at the post-Prohibition, Industrial Age standard of 125 proof. This enables more whiskey to come into contact with the barrel, allowing the mild brown sugar and molasses notes that come from the charred barrels to shine through.
So what kind of a result does this finally give you the consumer? The whiskey is a lighter refreshing style of whiskey. Not completely unlike some lighter scotches such as Glenmorangie Original without the malted barley background.
Aroma: green apples, vanilla, sweet fruit syrup,
Taste: Pear, honey, Vanilla, light brown sugar, grape, apple
Finish: light, medium, more crisp fruit, some pepper
If you are looking for a light crisp whiskey that is outside the norm for American whiskies this might be your ticket. Enjoyable, easy but complex.
43% ABV worth a try
Fennel and Juniper Pork Tenderloin with Bourbon Mustard Sauce
The aromatic combination of fennel and juniper with the sweet richness of the bourbon mustard sauce works really well with pork. Try to avoid overcooking the lean pork tenderloin as it can dry out. Great as an entrée served with your starch and veg of choice, but leftovers (if there are any) also makes fantastic faux Cuban sandwich on crusty bread with mustard and pickles.
Ok so this isn’t my typical recipe post but that’s how it goes. I was tasked with making treats for a co-worker’s birthday celebration and since pork and sweets, in most people’s minds, don’t usually go together (not I of course), the obvious choice was bourbon. This recipe for Bourbon Sour Cherry Dark Chocolate Brownies is extremely easy and well, just damn good.
- 1/2 cup dried sour cherries
- 1/4 cup bourbon
- 2 sticks of butter (plus a little more for greasing baking dish)
- 6 oz. of dark unsweetened chocolate (I used Scharffenberger 99% cacao unsweetened chocolate baking bar)
- 2 cups of granulated sugar
- 1 1/2 tbs of pure vanilla
- 4 x-large eggs
- 1 3/4 cup AP flour (plus a little more for dusting greased baking dish)
- confectioners sugar for dusting
- 9×13″ baking dish
- double boiler set up (a large stainless bowl over a pot of boiling water works)
- powered hand mixer is nice to have
- flour sifter or a very fine mesh strainer
What to do
- soak the cherries in the bourbon for 1 1/2 hours
- strain and save the bourbon
- lightly chop the cherries
- preheat oven to 350° F
- lightly grease and dust the baking dish with butter and flour
- chop the chocolate into smaller 1 inch-ish chunks
- in a double boiler, melt the butter and chocolate together lightly stirring constantly until incorporated and there are no chunks.
- remove from heat
- whisk in sugar and vanilla and make sure to combine completely. I suggest using a hand mixer on a lower setting. The mixture might be slightly grainy at this point
- once the mixture is cool enough to not cook the eggs, whisk eggs into the mixture until combined and smooth and shiny.
- stir in the reserved bourbon
- sift in the flour while combining with the mixture. Don’t go nuts mixing away at this point
- fold in the chopped cherries
- pour into the greased and flour dusted baking dish
- bake uncovered at 350° for 45 mins or until an inserted toothpick comes out clean.
- dust with confectioners (powdered) sugar
- let cool then slice into however monstrous sized brownies you’d like.
- serve and enjoy, with a big glass of milk or a nice glass of bourbon
THERE ARE MANY DEFINITIONS OF WHAT A “WHIPPERSNAPPER” IS. WE PREFER THE INTERPRETATION THAT A WHIPPERSNAPPER IS A YOUNG, IMPERTINENT PERSON, GENERALLY LACKING IN RESPECT FOR THE ELDERS, BUT WHO ALSO HAS AN EXCESS OF AMBITION TO GO ALONG WITH THE IMPERTINENCE.
THIS YOUNG WHISKEY IS NO SULLEN LAYABOUT. HE’S GOT SOME REAL GUMPTION. ENOUGH TO MAKE THOSE OLD WHISKEY GEEZERS THAT HAVE SPENT THE BETTER PART OF THEIR LIFE JUST LAZING AROUND IN THEIR CHARRED BARRELS… NERVOUS AS A LONG TAILED CAT IN ROOM FULL OF ROCKING CHAIRS!
Whippersnapper Oregon Spirit Whiskey does not follow the rules. From what I can find it is made with a mashbill of 21% Oregon malted and green barley and 79% re-distilled Kentucky white dog whiskey then aged in new and used whiskey American oak barrels and French pinot noir barrels then blended together after 6 months to 2 years. Cool on them for using their own distillation from the Oregon barley along with the outsourced white dog. Created by Ransom spirits in Sheridan, Oregon created this “Hi Falutin'” whiskey as
an endeavor to utilize and combine the best of production methods, and technical approaches to making bourbon, scotch, irish whiskey, and dutch corenwyn.
The overwhelming feeling I get from the aroma is Irish whiskey characteristics from the barley, I’d guess mostly from the green barley, but there is more going on. It’s sweet, smooth, has some liquorice notes and that ever-present honey sweetness but finishes with more oak and some slight spice at the end. Light in body and possessing that young whiskey personality, I think it would benefit from a few more years in the barrel. While it is an interesting find at around $35.00 it’s not going to be for everyone, though I’ve enjoyed it.
If you do choose to buy yourself a bottle of this interestingly done whiskey, pick up a hacksaw with it. It was one giant pain in the ass to crack through the wax.
42% ABV Worth a try… you may love it.
September is Buffalo Trace Antique collection 2012 release month. Really looking forward to getting my hands on a number of these. I’ve tried a few but have missed out on the Stagg, WLW and Sazerac. From the Press Release:
Eagle Rare 17 Year Old
The previous edition of this bourbon was honored with a Gold Medal at the 2012 International Wine and Spirits Competition. The 2012 edition was distilled in the spring of 1993 and has been aging on the 2nd, 3rd and 6th floors of Warehouses I and K. After nearly two decades of aging under its belt, it has been described as dry and delicate, with hints of leather, almonds and tobacco.
George T. Stagg
The 2011 release of this perennial favorite was named the “Number One Spirit in the World” by F. Paul Pacult in the 2012 Spirit Journal for the second year in a row, as well as the “Second Finest Whiskey in the World” in Jim Murray’s Whisky Bible. The 2012 George T. Stagg was found in Warehouses H, I, K and L. This uncut, unfiltered bourbon was distilled back in the spring of 1995 and weighs in at 142.8 proof—some strong stuff! This whiskey tastes of rich dark chocolate, coffee and vanilla.
Sazerac Rye 18 Year Old
Last year’s release won a double gold medal at the San Francisco World Spirits Competition. This 2012 rye whiskey release was aged in Warehouses K and is described as intense spice with underlying sweetness and dry finish.
Thomas H. Handy Sazerac Rye
Thomas H. Handy Sazerac Rye is an uncut and unfiltered straight rye whiskey. The 2011 edition was once again named “Rye Whiskey of the Year” in Jim Murray’sWhisky Bible. This year’s Handy was distilled in the spring of 2006, aged on the fifth floor of Warehouse O and weighs in at 132.4 proof. The flavor has been described as cinnamon, dark fruit, allspice, lingering.
William Larue Weller
William Larue Weller is the Antique Collection’s uncut, unfiltered, wheated recipe bourbon. The previous edition was the recipient of a double gold medal at the San Francisco World Spirits Competition. The 2012 offering was distilled in the spring of 2000 and aged on the second and fourth floors of Warehouses I and P. This William Larue Weller release registers in at 130 proof. It tastes of dark vanilla, almond and plum.
The Antique Collection was introduced more than a decade ago and has become a cult favorite among whiskey connoisseurs. Since 2000 these whiskeys have garnered numerous awards from such notable publications as Whisky Advocate Magazine, Spirit Journal and Jim Murray’s Whisky Bible.
“Every year the excitement and anticipation of these whiskeys grows,” said Master Distiller Harlen Wheatley. “We’re excited as well to finally be able to share them, and look forward to seeing what critics and consumers alike think about them.”
These Antique Collection whiskeys will be available in limited quantities starting in late September. Suggested retail price is $70 each.
Keep your eyeballs peeled.