Bourbon Central

A quick update!

coming soon! First of all, I want to apologize for letting Bourbon Central sit dormant for far too long now. Life has gotten in the way a bit these past 6 months or so. I must say it’s largely been in good ways, so I can’t complain! Even so, I owe you better.

Suffice to say, we have more articles and reviews queued up and are looking to refresh the design of the site in the coming months.

For those few loyal readers / subscribers, again, sorry for the delay! I hope that as we get back in to the swing of things, we win back your attention. And for all you newcomers, stay a while and enjoy what we have on offer, maybe read a few of our essential or popular bourbon articles.

Stay tuned, there’s plenty more to come.

Happy sipping!

The Dusty Hunt – Part 3, Decoding the Label

In this third article on dusty hunting (part 1, part 2), we�ll discuss the label on the bourbon bottle, which can hold many clues about the heritage of the bourbon in the bottle.

Some distilleries have changed ownership through the years and as such, the bourbon itself may not be the same product from bottle to bottle. The grains or water used, seasonal fluctuations, and maturation process will create variation in any bourbon over the course of many years. In some cases, however, a change in ownership can trigger a dramatic recipe change.

For example, I mentioned in the previous article that I had found an Old Fitzgerald Bottled in Bond bourbon, distilled in 1965. This particular brand has changed ownership a couple of times and as such, the product has changed over time.

Ownership of Old Fitzgerald has passed from Stitzel Weller, to United Distillers and currently, Heaven Hill. Old Fitzgerald from Stitzel Weller is considered some of the best bourbon ever produced, while the current version from Heaven Hill is drinkable and some consider good for the price, but it�s a far cry from the time when Pappy Van Winkle oversaw the production of Old Fitzgerald. I mention this, because knowing this type of information tells me the quality and time line of this brand of bourbon.

Read more about decoding the label after the jump…

Continue reading “The Dusty Hunt – Part 3, Decoding the Label”

The Dusty Hunt – Part 2

Continued from Part 1…

Ever take a close look at a bottle of bourbon? Probably only close enough to check out the price tag and maybe the proof, but there are a couple of clues that reside on that bottle that tell a story few consumers will ever know.

By loose definition, a dusty bottle is any bottle of bourbon that is out of production and the dusty hunt is the act of rummaging through a liquor store looking for older, out of production bourbons. The sheer volume of information on out of production bourbon�s is too much to articulate in these short articles. What I will attempt is to give you some basic information and guidelines on what to look for and where to look for older bottles of bourbon. Believe it or not, there are many stores that still carry bourbon that are 20, 30 or more years sitting on the shelf just waiting for someone to come along and snatch them up; or, if not on the shelves, sitting in a cardboard box in the back store room.

I�ll digress for a moment and tell a story that happened the summer of 2007. My brother and I were hunting in a major metropolitan city and walked into a downtown liquor store. Instantly my eyes began to scan the shelves looking for bottles that would tell me this store had gems to offer. Within a few moments my eyes locked on a bottle of Old Fitzgerald Bottled in Bond. Instantly I knew that bottle was a prize so I asked the proprietor if I could see the bottle. Sure enough, this is a major find, a 1965 distilled Stitzel Weller Old Fitzgerald Bottled in Bond. The bourbon was 6 years old so the bottling was done in 1971. One of the holy grails of dusty bottles and I now held two of them in my hand. The damage? $11.95 each. So, do the math, 2007 minus 1971 would make that bottle 36 years sitting on the shelf. Oh, and by the way, it�s one of the best bourbons I�ve ever had.

I promised in the previous article that we would discuss some of the factors to look for when seeking out that dusty bottle. First, we�ll discuss the bottle itself. The glass bottle comes with various markings on the front, back and in particular, the bottom of the bottle. Most, but not all, bottle manufacturers place a 2 digit number on the bottom of their bottles denoting the year the bottle was produced. This is important because this is a key indicator of the year the bourbon was bottled. Distilleries do not store glass bottles and when delivered, those bottles go into the bottling line. So, if you see 78 or 82 or 99 on the bottom of a bottle, you can reasonably assume that the bottle was produced in 1978, 1982 or 1999 respectively. Another indicator of a bottles age is whether the volume is listed in metric or standard. A pint, quart or gallon bottle will indicate pre 1980 before metric took over. A bottle that has both metric and standard will indicate the transition years typically between 1978 and 1980. Metric only will then indicate early 80�s and on.

In part 3 we�ll continue our discussion on visual indicators to look for when dusty hunting.

Happy hunting!

The Dusty Hunt – Part 1

If you�re dusty hunting in your home you�re probably spending an afternoon cleaning the house. If you�re a bourbon enthusiast and dusty hunting, you�re more than likely lurking in some seedy downtown liquor store looking for that special �dusty� bottle of bourbon.

Dusty hunting can be described as looking for that out of production bottle of bourbon that once found elevates the heart and respiration rate as the excitement of finding such a gem is realized. Holding the bottle in your hand, turning it over and looking for those special markings that give tell tale signs of what you now hold is something special. That�s right, an older bottle of bourbon has markings that will give away its heritage, age and many times the goodness that resides on the inside.

While finding that special bottle is terrific, that�s only half of the game. The other half is the actual hunt. Moving from store to store scouring the shelves for bottles that are no longer in production, just sitting there waiting for someone to notice it. The whole process is an exciting one for the true enthusiast.

In the articles that follow, we�ll go through the information you will need to be truly educated in the art of dusty hunting. With this information, you will notice bottles that once eluded your gaze but now jump out and scream �I�m here�.buy me!�

In part 2, we�ll discuss the specifics of what to look for on bottles that give away their true value to the enthusiast such as the glass bottle itself; the label; the cap; and sometimes, the lack of information says it all.

Read on to Part 2…

Mint Juleps, A Springtime Cocktail for the Ponies

photo courtesy of pbody

Mint Julep Recipes
Mint Julep Cups
Buy an Authentic Julep Cup

Every first Saturday in May since 1875, Kentuckians, horse-racing fans, and countless celebrities have converged on Louisville, KY to mark the commencement of spring by cheering the thoroughbred racehorses at the Kentucky Derby.

And since 1938, the Mint Julep has been a staple as well as the official cocktail for what has been called “the most exciting two minutes in sports”.

The Mint Julep is an original American creation (much like it’s main ingredient, bourbon), and was popularized by Kentucky Senator Henry Clay in the 18th century.

It’s a simple cocktail, made from a combination of bourbon whiskey, mint, sugar, and ice. But the exact method and proportions seem to be up for debate every year. In fact, if you ask 10 Kentuckians how to make a Mint Julep, you will likely get 10 different answers.

Continue reading “Mint Juleps, A Springtime Cocktail for the Ponies”

Woodford Reserve – Review

Woodford Reserve

Buy Now ($36.99)

Make way for Woodford Reserve Distiller’s Select, the “Official Bourbon” of the Kentucky Derby AND the Breeder’s Cup!

Perhaps it’s how the horses stay so cool and collected during the race? It is, after all, the “Thoroughbred of Bourbons”.

History
Production
Tasting Notes
Visiting Woodford Reserve
Rating
Comments
Buy Woodford Reserve Collectibles

History

This small batch bourbon comes from a distillery originally built by Elijah Pepper in Versailles, KY in 1812.

It is currently one of the oldest of the nine still functioning distilleries in Kentucky. In 1878 the distillery was purchased by Leopold Labrot and James Graham, who (except during Prohibition) operated it until 1941.

Due to severe war-time restrictions, Labrot & Graham went bankrupt, and the distillery was sold to the Brown-Forman company of Louisville, KY (who also owns the Jack Daniels and Old Forester brands).

Despite the sale, the distillery retained the Labrot & Graham name. Brown-Forman sold it after just three years, only to re-purchase it 23 years later in 1994 and subsequently spent over seven million dollars renovating the property.

The distillery was officially renamed as The Woodford Reserve Distillery in 2003 and is one of the official stops on the Bourbon Trail.

Production

While Woodford Reserve was originally bottled from extra-aged honey barrels of Old Forester, it is now primarily bottled from bourbon made in old-fashioned copper pot stills (as opposed to modern column stills).

Their barrels of bourbon are aged in a 100 year-old stone warehouse, whereas many other whiskey warehouses are built from wood. The stone better retains heat, allowing the warehouse to heat and cool more slowly as the seasons change. This means the whiskey shrinks and expands in the barrel more slowly as well. Some claim that this allows for more predictable aging and consistency in taste.

The barrels are aged for at least 6 years and then poured and bottled at 90.4 proof.

Since 1999, Woodford Reserve annually releases a special bottling for each running of the Kentucky Derby. Additionally, they have also created two other special release whiskeys, their Sonoma-Cutrer Finish whiskey and the Master’s Collection Four-Grain Bourbon, which I will write about in a later review.

Tasting Notes

The nose is quite woody and has light notes charcoal and dark chocolate. On the palate, it is smooth with subtle spice. It has a delicate woody sweetness, but not quite as potent as the nose. The finish is long and dry with a flowery twist. A hint of wood still lingers.

For me, the inviting and markedly strong nose stands out.

Visiting Woodford Reserve

Should you ever find yourself in the neighborhood of Versailles, KY (pronounced “vur-sales”, not “vair-sigh”), it is worth your while to do some exploring and visit the distillery. Tucked away among endless acres of beautifully scenic Thoroughbred horse farms you’ll find the Woodford Reserve Distillery. The site has been designated a National Historic Landmark since 2000.

They welcome visitors, and guided tours are $5 per person. In addition, if you’re serious about your Woodford Reserve, you can even buy your own custom batch. They’ll pair you up with a craftsman to help you pick out the barrels you’d like, and then bottle you 180 1-liter bottles of your own special bourbon, complete with custom labels with your name on them. You also get a private tour of the distillery when you do your barrel selection.

If you don’t plan on picking up and heading to Kentucky any time soon, I suggest you at least venture out to the corner store and treat yourself to a bottle of Woodford Reserve. You can usually pick up a 750ml bottle for around $34 – $38. Most higher end liquor stores should carry it.

Rating

Overall, I find Woodford Reserve to be a solid bourbon. It has a medium complexity with high woody notes, yet it remains fairly smooth. It’s not too sweet, but it’s also not too spicy. In my mind, Woodford Reserve has a nice balance that lends well to mixed drinks, and is often a go-to for me at Derby time when I’m mixing up mint juleps — which seems fitting given its Kentucky Derby sponsorship.

If a bar or restaurant carries any upper-shelf bourbon, this is very likely to be one of them (Brown-Forman definitely has the distribution game down). I would say I’ve seen it in 4 out of 5 major airport bars I have been to in the U.S., so it is a good one to get to know if you travel much.

My only complaint about Woodford Reserve is that it may be a little over-priced in my mind, so I have to dock it a few points in terms of value.

87/100

How do you rate Woodford Reserve? Let us know by leaving a comment.

Looking to buy Woodford Reserve? Click here to order yourself a bottle pronto, or check the eBay listings below for the various collectible / limited edition releases.

Maker’s Mark – Review

Maker’s Mark

Buy Now ($29.99)

Maker’s Mark is one of the big boys of the bourbon world. I have a lot to say about it. Since this is a longer than average review, I have added links for you to jump to each section of my write-up.

History
Making Maker’s Mark
Making the Brand
Tasting Notes
Recommendation & Rating
Comments
Buy Maker’s Mark collectibles

History

Maker’s Mark — the only big fish in the small pond of Loretto, Kentucky.

Dominating a town with a total area of only 3.5 miles, the Maker’s Mark distillery is probably the reason they get their own zip code. Make no mistake about it, Loretto is a company town, intensely proud of their single product.

The very first bottle of Maker’s Mark was introduced in 1958, at the luxury price of $7 per bottle.

A masterpiece crafted by Bill Samuels Sr., Maker’s Mark is distinguished by its red wax seal, and, of course, by it’s notably sweet taste. Mrs. Samuels was a fine pewter collector, thus always in search of “the mark of the maker”. She also collected bottles of cognac, many of which were often sealed in wax. These two hobbies inspired her to suggest both the name and the emblematic red wax dip.

After countless experiments in the family kitchen, Bill Samuels, Sr. concluded that the recipe should use gentle winter wheat as the flavor grain, instead of the traditionally used rye. This provided a sweeter flavor with no trace of bitterness or heavy spice.

Making Maker’s Mark

Though six years is a fair estimate for the typical age of each finished barrel of Maker’s Mark, there is no predetermined aging time like many other brands of bourbon. And thus there is no aging claim printed on the bottle.

Instead of having an expiration date at the warehouse after a certain number of years, Maker’s bottles based on taste. Warehouse personnel also routinely rotate barrels of aging bourbon from the top floors of the warehouse to the bottom to benefit from the difference in temperature and improve consistency in the aging as the seasons change. As the barrels reach maturity, each must be approved by expert tasters before its contents are poured.

The final product is bottled at 90 U.S. proof (45% alcohol by volume). Workers hand-dip the bottle in red wax, giving each bottle of Maker’s its signature finish.

Maker’s Mark is the most well-known of the “wheater” bourbons — the others being the Old Fitzgerald, Weller, and Van Winkle lines. Wheated bourbons, where the 2nd grain (also called the “flavor grain”) is wheat instead of rye, are generally smoother and sweeter than their traditional rye-based brethren.

Making the Brand

The old Maker’s Mark slogan, “It tastes expensive… it is”, was very successful in the 1960s. The Samuels family was brilliant in predicting, if not creating, the premium bourbon boom, however their whiskey now comfortably sits in the middle of the pack as far as price goes.

Today, depending on where you shop, you can usually get a 750mL bottle for around $24-$28. While it is priced slightly higher than some of its middle-shelf competitors now, Maker’s Mark provides great value for its quality and consistency.

Another building block of the Maker’s brand is its Ambassador program. By creating a team of missionaries for Maker’s, Bill Samuels’ team has smartly built an informal sales force of fanatically loyal customers, who eagerly push Maker’s on to their friends and family. Very few companies work to inspire that kind of loyalty, and that’s just smart business if you ask me.

Also, their distillery tour is unparalleled in its sophistication, breadth, and entertainment value. They have built what might be called a bourbon amusement park. It is always the first stop I recommend for anyone planning to do a tour of the Bourbon Trail circuit.

And if you’re ever in Louisville, KY, the Maker’s Mark Bourbon House & Lounge deserves a visit. In addition to featuring an entire wall of backlit Marker’s Mark bottles, it also showcases an impressive selection of bourbons from many other Kentucky distilleries.

Finally, the Maker’s team have their finger on the pulse of the Kentucky psyche and create products to mirror that. They routinely release limited edition commemorative bottlings dedicated to certain events or Kentucky luminaries. Some of the people honored on these special releases include Bill “Mr. Wildcat” Keightley, “The Unforgettables” University of Kentucky basketball team, Kentucky Derby winners, and others. (see the eBay listings below for some examples)

Because Maker’s Mark does not release a single-barrel or long-aged bourbon, these special bottlings are generally the only collectible Maker’s products you will find on the shelf. But when they’re released, you better hurry! Each time a new commemorative bottle is released, it is the talk of the town, and they are snapped up fast.

The folk at Maker’s Mark make a solid bourbon, but they sit at top of the heap when it comes to building a brand — they are marketing geniuses in my book.

Tasting Notes

As for what to look for when drinking Maker’s:

The nose has subtle hints of fruit and caramel, anticipating the sweetness you will find in the first sip.

The palette adds a deep molasses element and no hint of bitterness. The short and sweet finish is smooth and almost too abrupt.

It is a simple but pleasant whiskey, one where you know what to expect and won’t feel too challenged. Think of it like a comfort food, a trusty old friend, if you will.

Recommendation & Rating

I consider Maker’s Mark to be a staple for any bourbon shelf. For many, it serves as a gateway into the wide world of bourbon. It is readily available, an iconic, well-recognized brand, consistent in quality, and provides an easily accessible drinking experience due to its sweet, smooth flavor.

If you are new to drinking bourbon or looking for a good choice to serve to non-whiskey drinking guests, Maker’s is one of only a few whiskeys you absolutely must have.

For old-hands, Maker’s sometimes is described as boring or uninspiring. For me, I once felt that way due to developing a taste for more traditional rye bourbons. I will say, however, as I have moved past bourbon drinking adolescence, I have re-developed a fondness for Maker’s Mark. I know what to expect, I know I can always find it. It’s trusty. It’s reliable. And it’s good.

While I hesistate to rate bourbons, since I feel there are very, very few bad bourbons on the market, I know some of you have asked me to start doing so.

So to put a number on it, I rate Maker’s an 85 / 100.

Was Maker’s also your gateway bourbon? Is it still a staple for you? Let us know what you think by leaving a comment below.

If you’re thirsting for a bottle of Maker’s right now, just click here to buy now and have it on its way. Looking to buy collectible Maker’s Mark bottles? Check the eBay listings below.

Wild Turkey 101 – Review

a wild turkey?!
photo courtesy of DanielJames

Introduction
History
Production
Tasting Notes
Rating
Comments
Buy Wild Turkey Collectibles

Fire!

Both a fair description of Wild Turkey 101’s taste and an interesting footnote in its recent history.

On May 9th, 2000, a huge seven story warehouse in Anderson, Kentucky became engulfed in flames, and thousands of gallons of Wild Turkey bourbon subsequently spilled into the Kentucky River. Several hundreds of thousands of fish across 66 miles of the river died. The good people at Wild Turkey reportedly paid $256,000 to help restore the population of our gilled friends.

Apparently the fish were not accustomed to drinking like a fish.

Anyone who’s ever had the pleasure of sampling some “Kickin’ Chicken” would argue that the most devastating loss was the loss of bourbon. Wild Turkey has been winning the hearts and palettes of whiskey aficionados and amateurs alike for decades.

Continue reading “Wild Turkey 101 – Review”

KY Bourbon Distilleries: A Frommer’s Top Destination for 2008

Photo courtesy of Clearly Ambiguous

Frommer’s, the well-known publisher of dog-eared travel guides for every place on earth imaginable, has named the American Whiskey Trail one of thirteen Top Destinations for 2008 in the world.

The American Whiskey Trail is a list of historical whiskey sites suggested to tourists by the Distilled Spirits Council of the U.S., a trade organization for the liquor industry.

Of the distilleries listed in the AWT, all but three are Kentucky Bourbon Distilleries (I’m not counting the two rum distilleries in the Caribbean – it would be next to impossible to add those to a single travel itinerary).

While the AWT is a great starting point, and I applaud the Distilled Spirits Council for publishing it, there are richer resources for taking a trip through American whiskey history. To really get at the heart of American whiskey, I suggest you turn to the Kentucky Bourbon Trail.
Continue reading “KY Bourbon Distilleries: A Frommer’s Top Destination for 2008”

Bernheim Wheat Whiskey – Review

One thing is for certain, wheat whiskey is an oddity, particularly since Bernheim Original Wheat Whiskey holds the distinguished title of being the only one currently available.

A nearly empty bottle
of Bernheim!

In fact, Bernheim’s offering may just be the only whiskey that uses wheat (winter wheat, mind you) as the main grain since before Prohibition. Instead of the more common corn, rye, or barley, Bernheim’s is successfully spinning heritage into innovation by living up to the 1700s colonial tradition of distilling wheat.

Bernheim Original Kentucky Straight Wheat Whiskey is it’s full name, and it hasn’t been around long — only since 2005. But, in that time, this distinct small-batch whiskey has amassed a following that is every bit as fervent and loyal as contemporaries that cost over twice as much per bottle. (As the picture attests, I am quite the fan myself!)

Continue reading “Bernheim Wheat Whiskey – Review”

Bourbon History from the History Channel

YouTube user, TerryrayLasVegas, has posted a nice bourbon segment from the History Channel�s History of Distilling in the USA special.

Included are interviews with the Master Distiller David Pickerell at Maker�s Mark and Dave Wondrich, author of the fantastic new book “Imbibe!“.

The video is only about 9 minutes, so give it a look. Also, Dave�s book is 1/3 off at Amazon right now. If you have any curiosity in the history of the cocktail and classic whiskey drinks, it�s a fantastic read!

Bourbon In Mixed Drinks

Photo courtesy of galant

Most people are first introduced to bourbon in college – “Beam and Coke” or “Makers and Coke” when rollin’ high.

The confused co-ed may even mistakenly ask for a “Jack and Coke”, thinking Jack Daniels is a bourbon.

I guess this is a reasonable choice when the purpose is really to hide the flavors of the whiskey, since the sweetness of the bourbon pairs well with Coke. (by pairing well, I mean smothering the remaining flavors)

But after five or six bourbon and Cokes and a monster hangover for the umpteenth time, most are convinced they don’t like bourbon, which is a real shame.

At the other end of the spectrum, many bourbon purists think that it shouldn’t be mixed or diluted at all. I would agree for many of the top-shelf brands. But bourbon has its place in a good cocktail = in fact, bourbon was a main ingredient in many of the earliest cocktails.
Continue reading “Bourbon In Mixed Drinks”

What is whiskey?

Photo courtesy of mgaffney

Why, a gift from the gods, of course — the water of life! In so many words, anyway.

In fact, the word whiskey comes from the old Gaelic phrase uisge beatha, which means water of life.

The same “water-of-life” meaning is used to name distilled spirits in some countries: eau de vie (France) and aqvavit (Scandinavia), for example.

But what is it, you ask?

Today, whiskey refers to liquors distilled from grain.

The modern form of whiskey is thought to have come from the Celts (Ireland/Scotland/Wales) around 800 B.C.

The rest of Europe made their alcohol from grapes and other fruits, which didn’t grow so well up north.

I mean, really, who wants to live in the rainy UK without something to drink? Not me, and luckily not the Scots or Irish. But what could our castle-dwelling forebears grow that made for good liquor? Cereal grains like wheat, rye, and barley.

So, making whiskey Bravehart-style goes something like this:

Cook some grains in water.
Add yeast and cook some more.
???
Profit!

Ok, it’s not quite that simple, but we’ll fill in the rest as we go along. 🙂

After being distilled, most whiskey is aged in oak barrels. The kind of barrels used and the amount of aging varies, which we’ll discuss in a later article.

The most common forms of whiskey available today are:

Scotch Whisky (from Scotland, of course). Note that there is no ‘e‘ in whisky.
Bourbon Whiskey (made only in the U.S.) and its close cousin Tennessee Whiskey
Irish whiskey
Rye Whiskey (mostly made in the U.S. and sort of in Canada), and
Canadian Whisky, which is blended using a mix of grains. It must be made in Canada and aged at least 3 years.

Here at Bourbon Central, we are principally concerned with the American whiskeys: bourbon, rye, and Tennessee.

Now truth be told, in addition to the American whiskeys, Scotch and Irish whiskey, there are a few other things called whiskey. But to be honest, they’re a pretty small piece of the pie, all things considered.

Japanese whiskey is Scotch not made in Scotland, and not so easy to find outside of Japan.
Indian whiskey is made from molasses instead of grain, meaning it’s more like rum than what most of us know as whiskey. The Scots get really pissy that the Indians insist on calling it whiskey. I guess that’s post-colonial justice for ya.
Corn whiskey (“white dog”, “moonshine”) is the predecessor to bourbon and, aside from the Georgia Moon brand and a couple other micro-distillery brands, is not available to buy (legally anyway).

Generally, whiskeys are had straight (“neat”) or with a bit of ice (“on the rocks”).

However, in the U.S, bourbon and rye whiskey are integral ingredients in many cocktails and mixed drinks.

So there you have it, a quick and dirty introduction to whiskey.

Next up, we’ll talk specifically about bourbon and why it is so special.

And stay tuned to learn what the best-selling whiskey in the world is. I bet you’ll be surprised!

Questions or feedback? Ideas for future articles?
Just drop a comment below, and I’ll be sure to answer.