tag:blogger.com,1999:blog-77788987518072147682024-02-18T22:33:43.172-08:00Tokyo Bourbon BibleJohnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7778898751807214768.post-6122388835593628912018-07-28T21:55:00.002-07:002018-07-28T22:18:15.990-07:00Blanton's Label HistoryBlanton's, named for Col. Albert Bacon Blanton, was launched in 1984 as an export only single-barrel bourbon. Even in Japan, bottles from 1984-1987 are very rare. Bottles from 88 and 89 are more attainable and bottles from the 1990s are somewhat common.<br />
<br />
Normally, dating a bottle of Blanton's is easy. Simply look for the "dump date" that is hand written on each bottle. Sometimes, however, the label is missing a dump date or, the case of an auction, the available pictures of the bottle do not show the date. In order to allow approximate dating in these types of cases, I've tracked down the year when certain aspects of the bottle changed. The following information applies to Blanton's Original Single Barrel. It may apply to other bottlings, but I haven't verified that it does.<br />
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<b>Hang Tag</b><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbdL-puvttXS4BopLRDeG8mae3afi9DB6hyObfCThjh6q6_XSY8PJijCog4eIQVcXWFuM910HXtJlI5RmhaGA79s0MBnwcW5C9GMBwX2CrOOCj9zsUwtBOr8Ux5rdZ3LtXf0ZERdk6TI/s1600/IMG_0193-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1154" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbdL-puvttXS4BopLRDeG8mae3afi9DB6hyObfCThjh6q6_XSY8PJijCog4eIQVcXWFuM910HXtJlI5RmhaGA79s0MBnwcW5C9GMBwX2CrOOCj9zsUwtBOr8Ux5rdZ3LtXf0ZERdk6TI/s320/IMG_0193-2.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hang Tag (1984-1990)</td></tr>
</tbody></table>
The first key change pertains to the hang tag. From 1984 until 1990, the phrase "Why this may be the finest bottle of whiskey ever produced." (see rights) was printed on the front of the hang tag in a scripted font. No other text or pictures appear on the front of hang tags from this era.<br />
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In 1990, the hang tag was changed. From this point forward, the phrase "The Finest Bourbon in the World Comes from a Single Barrel" was printed in all caps on the top half of the front of the hang tag. A picture of a horse and rider was printed below. This type of hang tag continues to this day.<br />
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<b>Neck Label</b><br />
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The second key change pertains to the neck label. From 1984 until 1993, the phrase "Blanton Distilling Company" was printed in a scripted font on the neck label (see below). All of the words were printed at the same size.<br />
<br />
In late 1993, the neck label was changed. From this point forward, the phrase "Blanton's Single Barrel Bourbon ウイスキー" was printed on the neck label in Japan and the phrase "Blanton's the Original Single Barrel Bourbon" was printed on the neck label elsewhere. This type of neck label continues to this day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcmd058vzD57OFWnMy2yQz82Hx-MpHrSR9bWJ8LlD_5SCnI4ueHRFOiSAdFxrgRiZ-smvLKza4nrYDGQXh2tWC2P2eC8aOEKpMmLWWoh55ZiGCpzy74L3B_UAvbejAeFYdkY9kPrzres/s1600/IMG_0191-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcmd058vzD57OFWnMy2yQz82Hx-MpHrSR9bWJ8LlD_5SCnI4ueHRFOiSAdFxrgRiZ-smvLKza4nrYDGQXh2tWC2P2eC8aOEKpMmLWWoh55ZiGCpzy74L3B_UAvbejAeFYdkY9kPrzres/s640/IMG_0191-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neck Label (1984-1993)</td></tr>
</tbody></table>
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<br />
<b>Horse Stopper</b><br />
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The final key change pertains to the bottle stopper. From 1984 until 1998, the stopper depicted a running horse (see below). The casting of the horse is generally rougher in bottles from the 1980s and early 1990s. For example, sometimes there is some metal left between the body of the horse and the horses legs.<br />
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Sometime in <a href="https://www.blantonsbourbon.com/pages/blanton-tradition">1999</a>, the horse stopper was changed. From this point forward, one of the letters in the word "Blanton's" was added near the legs of the horse. If the stoppers are arranged to spell "Blanton's" the various stages of the race with align as well. Because there are two "n"s in "Blanton's," the second "n" is marked with two dots to the right of the letter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuY5AFCMExsPn-546_m6244M-U0teINvi-LMz5plMAdRxfDarvYSr1myyfsrs_r6gBzahEOv4hbHBde-m-EjdTDn6n6HYTK906Sbu5aPSVcjolx4L71uinY-I_xXwvLzYr21rmxFKn4iw/s1600/IMG_0192-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuY5AFCMExsPn-546_m6244M-U0teINvi-LMz5plMAdRxfDarvYSr1myyfsrs_r6gBzahEOv4hbHBde-m-EjdTDn6n6HYTK906Sbu5aPSVcjolx4L71uinY-I_xXwvLzYr21rmxFKn4iw/s640/IMG_0192-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Horse Stopper (1984-1999)</td></tr>
</tbody></table>
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<br />
The key dates for Blanton's Original Single Barrel are summarized in the table below.<br />
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<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;">
<tbody>
</tbody><colgroup><col align="center"></col></colgroup>
<tbody>
<tr bgcolor="#ffffff"><th align="left" width="50">Year</th><th align="left" width="100">Item</th><th align="left">Description of Change</th></tr>
<tr bgcolor="#ffffff"><td align="left">1990</td><td align="left">Hang Tag</td><td align="left">Hang tag changes from "Why this may be the finest bottle of whiskey every produced." to "The Finest Bourbon in the World Comes from a Single Barrel."</td></tr>
<tr bgcolor="#ffffff"><td align="left">1993</td><td align="left">Neck Label</td><td align="left">The neck label changed from "Blanton Distilling Co." to "Blanton's Single Barrel Bourbon ウイスキー" in Japan and "Blanton's the Original Single Barrel Bourbon" elsewhere.</td></tr>
<tr bgcolor="#ffffff"><td align="left">1999</td><td align="left">Stopper</td><td align="left">A letter is added to the horse stopper near the feet of the horse.</td></tr>
</tbody></table>
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<b>Price at Auction</b><br />
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Bottles of Blanton's from the 1990s or 2000s generally go for about the same price as a current bottle of Blanton's. Bottles of Blanton's from 1988 or 1989 generally go for about twice the price of a current bottle of Blanton's. Blanton's from 1984-1987 generally goes for three times the price of a current bottle of Blanton's.Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com1tag:blogger.com,1999:blog-7778898751807214768.post-46914385897388326882017-06-16T23:20:00.000-07:002018-07-28T22:26:16.969-07:00Evan Williams 23 Year<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Heaven Hill</td></tr>
<tr><td><b>Age:</b></td><td></td><td>23 Years</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>107 (53.5% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 25000</td></tr>
</tbody></table>
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Evan Williams 23 Year is not exclusive to the Japanese market, but it was created for the Japanese market in the late 1980s. Like Evan Williams 12 Year, it is possible to purchase this bottle at the Heaven Hill gift shop.</div>
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The earliest Evan Williams 23 Year of which I am aware was barreled in 1966 and bottled in 1989. Early bottles of Evan Williams listed the distillation year on the front of the bottle below the neck. I am not sure how long this practice continued, but I have seen bottles labeled 1968 and 1969. </div>
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This bourbon is unique because of its high proof. Most extra-aged bourbon have to be watered down to <100 proof in order to be palatable - otherwise the oaky flavors overwhelm the palate - or are bottled from barrels that have lost proof over time. </div>
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For example, Elijah Craig 18 is only 90 proof. Pappy Van Winkle 20 and 23 year are only 90.4 and 95.6 proof, respectively. Wild Turkey Master's Keep 17 is only 86.8 proof. Greater than 100 proof bourbons that are over 15 years old are quite rare. </div>
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So, how does this one taste? </div>
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First off, it's very dark. Not unexpected for a 23-year-old bourbon., Moving on, the nose if very sweet and rich with notes of grape soda, honey, brown sugar, dark cherries and, you guessed it, wood. </div>
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The palate begins sweet, with notes of honey and dry, slightly tannic, oak before resolving into dark fruits. The finish is long, dry and very hot - it is dominated by wood. </div>
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While I really like this bourbon, this doesn't mean you should go to the Heaven Hill gift shop and buy it. First, this is an older bottling that was likely selected when Heaven Hill had an abundance of older stocks. Second, there is some speculation that the gift shop bottles of EW23 are <a href="http://recenteats.blogspot.jp/2013/07/evan-williams-23-year-old.html?m=1">inferior</a> to the export bottlings. </div>
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<b>Verdict:</b> EW23 is a unique bourbon, but you should probably buy it in Japan instead of the Heaven Hill gift shop. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2TMRqtekJwOJcq2fuT6Vp7NRXsRv0dH_4avE_WfjajQWB37WJ318YTdHmKs96g3j0hQ_2DIw0AuPK_NXgTXzOrCgYq0wf0mpdwnsHzRKT3B-s4hxonfLGLPpMN_ZRG4GZFUitIh69Y0/s1600/IMG_0029-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2TMRqtekJwOJcq2fuT6Vp7NRXsRv0dH_4avE_WfjajQWB37WJ318YTdHmKs96g3j0hQ_2DIw0AuPK_NXgTXzOrCgYq0wf0mpdwnsHzRKT3B-s4hxonfLGLPpMN_ZRG4GZFUitIh69Y0/s640/IMG_0029-1.jpg" width="640" /></a></div>
<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com1tag:blogger.com,1999:blog-7778898751807214768.post-289788092290362672016-12-08T23:26:00.001-08:002018-07-28T22:28:22.467-07:00Japanese Bourbon Retail MarketThe retail selection in the American bourbon market puts the retail selection in the Japanese bourbon market to shame. I sometimes encounter the opinion that "all the best bourbon is shipped to Japan" or that a certain craft distiller doesn't have to worry about the American market because the Japanese will buy the product in droves. This is simply not true.<br />
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<i>1990s: Peak Market</i><br />
<br />
In the 1990s, the situation was very different. With a depressed market in America, lots of bourbon, especially extra-aged bourbon, was shipped to Japan where it could command a higher price. For example, the early A.H. Hirsch bottlings, Very Old St. Nick, Society of Bourbon Connoisseurs, Martin Mills and certain Van Winkle bottlings targeted the Japanese market.<br />
<br />
Outside of these super-premium releases, Heaven Hill released many bourbons under "cats & dogs" labels such as Anderson Club, Country Aged and King Kamehameha.<br />
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<i>2000s: Dwindling Interest</i><br />
<br />
By the 2000s, the focus had shifted away from the Japanese market and there were far fewer limited bottlings. Most of these limited bottlings were bottled by KBD, who, in addition to creating its own brands such as Rare Perfection, took over many of the brands that Julian Van Winkle had been supplying such as Very Old St. Nick and Society of Bourbon Connoisseurs.<br />
<br />
There were many standard expressions, however, that were exclusive to the Japanese market such as I.W. Harper and Four Roses. Export only expression such as Wild Turkey 8, Wild Turkey 12, Four Roses Super Premium, Blanton's Gold and Blanton's SFTB were also widely available.<br />
<br />
Heaven Hill continued bottling bourbon under various "<a href="https://www.straightbourbon.com/community/topic/2558-cats-and-dogs/">cats & dogs</a>" labels, but using different brands, such as Clementine, Rebecca, Black Death and Yellow Rose of Texas. <br />
<br />
<i>2010s: American Bourbon Craze</i><br />
<br />
By the 2010s, the American bourbon market had started to heat up in America and special bottlings for Japan had dried up. There are, however, a few Willett Family Estate bottlings from this era. Japan, however, would still receive an allocation of limited bottlings from Four Roses, KBD, BT, Jefferson's and Van Winkle.<br />
<br />
Currently, with the bourbon craze in America was in full swing, the Japan bourbon market has suffered. Buffalo Trace products (aside from Blanton's) have become hard to find and have seen large price increases. For example, Eagle Rare is priced at about $50 and Stagg Jr. is priced at about $100. Elmer T. Lee and Weller 12 have not been on shelves in a couple of years. <br />
<br />
Most of the limited bottlings from the late 2000s and early 2010s that had previously languished on shelves have been purchased. New limited editions or allocated releases do not make it to Japan unless they sold poorly in America (e.g., Wild Turkey Diamond Anniversary or Michter's Toasted Barrel).<br />
<br />
Very few of the American micro-distillers are exporting to Japan. Koval, Balcones and Stranahans are some of the first. Smooth Ambler, High West, King County Distillery and Westland began to be imported in 2016.<br />
<br />
Blanton's is the sole bright spot. Because the Blanton's brand is owned by a Japanese company, the various expressions of Blanton's have remained on shelves and are much cheaper than in America.<br />
<br />
Right now, the retail bourbon market in America is much better than the market in Japan. Prices in Japan continue to increase even as selection dwindles. The most interesting products are debuting in America first and rarely make it to Japan. Until the bourbon market in America cools off, I don't see this changing. Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com2tag:blogger.com,1999:blog-7778898751807214768.post-606379095128248402016-11-26T17:26:00.001-08:002017-06-16T23:21:30.940-07:00Four Roses Spicy & Fruity<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Four Roses</td></tr>
<tr><td><b>Age:</b></td><td></td><td>NAS</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>113 (56.5% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 300</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzk1KA863Hxr5QcrQFzMvrPxhWR3mg_oUKL4ZQEQDQmIPwyeHSAWocVKBbdhw1bSByAw2GLIV5LN4ApNsz_XB4Wbzo1XcoANvm7cDCx3xMEPVYFu0pCfgkoKwvUfQPBc4umOCWWllelU/s1600/DSCF1521-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzk1KA863Hxr5QcrQFzMvrPxhWR3mg_oUKL4ZQEQDQmIPwyeHSAWocVKBbdhw1bSByAw2GLIV5LN4ApNsz_XB4Wbzo1XcoANvm7cDCx3xMEPVYFu0pCfgkoKwvUfQPBc4umOCWWllelU/s400/DSCF1521-1.jpg" width="301" /></a>In the mid 2000s, Four Roses released a set of mini-bottles to demonstrate the versatility of the its different recipes. Each bottle contained one of Four Roses' ten recipes. Instead of listing the recipe (e.g., OBSK) each bottle was give a descriptor such as "spicy," "fruity" or "floral."<br />
<br />
I asked Four Roses for more information about the specific recipes contained in these bottles. I received a response from Brent Elliot in which he said that he didn't know the mash bill of these bottles, but that his guess was that the "spicy" was the "K" yeast and the "fruity" was the "O" yeast. <br />
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I have only encountered bottles with the descriptors "spicy," "fruity" and "floral." I believe these were the only bottles released, but I cannot be sure.<br />
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<i>Four Roses Spicy</i><br />
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The color is amber, a little lighter than the Fruity (see below). There are notes of apple, wet cardboard, vanilla and honey on the nose. The flavor is a departure from the nose. The bourbon is slightly salty with a little bit of peanut butter sweetness and caramel. There are also interesting vegetal flavors, like asparagus. The mouthfeel is thick and satisfying. The finish is short, with notes of vanilla, caramel and Sichuan pepper.<br />
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<i>Four Roses Fruity</i><br />
<i><br /></i>
The color is copper - noticeably dark. The nose has notes of lemon, apple, wet cardboard (again) and cola. There is also something slightly metallic. This bourbon is very very hot on the tongue. There are again vegetal asparagus notes, but this time these notes are complemented by notes of black cherry, leather, vanilla and a little bit of pepper. The finish, in contrast to the "spicy" is long and lingering with notes of plum and black cherry. It remains very hot on the finish.<br />
<br />
<b>Conclusion</b>: All in all, these are essentially early versions of the Four Roses Private Selections.<br />
<div>
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Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-67087120524713050822016-11-10T22:50:00.001-08:002024-01-27T13:34:28.043-08:00Old GrommesThis is the story of Old Grommes Very Very Rare Kentucky Straight Bourbon Whiskey.<br />
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Old Grommes was a brand used for a series of Japan-market bottlings from the late 1980s to the mid 1990s. This brand is well known among whiskey enthusiasts in Japan, but is almost unknown in the United States.<br />
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In all, there were eight bottlings of Old Grommes. The 12 year 101 proof is by far the most common.<br />
<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;">
<tbody>
</tbody><colgroup><col align="center"></col></colgroup>
<tbody>
<tr bgcolor="#ffffff"><th align="left" width="200">Name</th><th align="left" width="100">Age</th><th align="left" width="100">Proof</th><th align="left" width="250">Bottler Listed on Label</th></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">10 Years</td><td>90</td><td>Original Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">12 Years</td><td>101</td><td>Original Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Barrel Proof</td><td align="left">12 Years</td><td>121</td><td>Original Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">12 Years</td><td>125</td><td>Original Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">16 Years</td><td>101</td><td>Old Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">17 Years</td><td>101</td><td>Original Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">19 Years</td><td>80</td><td>Original Grommes Co.</td></tr>
<tr bgcolor="#ffffff"><td align="left">Old Grommes Very Very Rare</td><td align="left">20 Years</td><td>80</td><td>Original Grommes Co.</td></tr>
</tbody></table>
<br />
Who made Old Grommes? This turns out to be a very difficult question with many answers.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7spbIlk7k-FK8HYPkOM5q3kvr0xLyI0g-AGD0POK2PFtj4_w3wrtVVuid4BYTFP_YIsiDp4fCgahtP7S_Uovr4ltrFboBiHCwNtYKUITA3zIfKfl3u_hLeo6UaDxRcbhq0WfKrGPV-Ds/s1600/Old+Grommes+16y.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7spbIlk7k-FK8HYPkOM5q3kvr0xLyI0g-AGD0POK2PFtj4_w3wrtVVuid4BYTFP_YIsiDp4fCgahtP7S_Uovr4ltrFboBiHCwNtYKUITA3zIfKfl3u_hLeo6UaDxRcbhq0WfKrGPV-Ds/s400/Old+Grommes+16y.png" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Grommes 16 Year</td></tr>
</tbody></table>
I'll address the easiest bottle first. Old Grommes Very Very Rare 16 Year is different from the other bottlings. It lists a different bottler on the label than the other releases - "Old Grommes Co." instead of "Original Grommes Co." - and the label design and bottle shape are different. <br />
<br />
Old Grommes 16 Year is a Julian Van Winkle bottling of the same whiskey that went into A.H. Hirsch. "Old Grommes Co.," the bottler listed on the label, is a trade name registered by Julian Van Winkle. Chuck Cowdery confirms in his book on A.H. Hirsch, and this <a href="http://www.bourbonenthusiast.com/forum/viewtopic.php?t=3705">forum post</a>, that Julian Van Winkle bottled some of the A.H. Hirsch whiskey using the name Old Grommes. In addition, Shot Bar Bourbon, a now-shuttered bourbon bar in Ginza, also <a href="http://ameblo.jp/shotbarbourbon/entry-10475124098.html">confirms</a> that Old Grommes 12 Year and Old Grommes 16 Year are different bourbon.<br />
<br />
Now for the remaining bottlings.<br />
<br />
The bottler name listed on the other bottlings is "Original Grommes Co." of Chicago, Illinois. At first, this suggests an association with the firm <a href="http://pre-prowhiskeymen.blogspot.jp/2014/10/the-grommes-brothers-created-chicago.html">Grommes & Ulrich</a>, a <a href="http://www.pre-pro.com/midacore/view_vendor.php?vid=ORD5249">pre-prohibition</a> grocer and liquor wholesaler in Chicago. The brand Grommes & Ulrich continued in use after prohibition by various companies with no connection to original brand. From 1963 to 2004, the name "<a href="http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:ivg0vh.2.2">Grommes & Ulrich</a>" was trademarked by Consolidated Distilled Products.<br />
<br />
A search of the Illinois Secretary of State's business name database for "Original Grommes Co." does not return any results. This means that Original Grommes Co. was not the actual name of the bottler and, instead, was a trade name. Normally, trade names would also have to be registered with the Illinois Secretary of State, but I have found that trade names used for export bottlings are often not registered.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBTpgTgeYRgfrCHiU6F2DiVlKTASHAPtTMfLFeS19Ny-FGQAE-RxML6RCXHp94N9xe3uBZfxU9aokkXunTCoJtQZxsLNTYKZX2ml9TIauwyw1SGll7m6KSoZom6MZ0WxEoOQwNYhmxfM/s1600/DSCF1177-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBTpgTgeYRgfrCHiU6F2DiVlKTASHAPtTMfLFeS19Ny-FGQAE-RxML6RCXHp94N9xe3uBZfxU9aokkXunTCoJtQZxsLNTYKZX2ml9TIauwyw1SGll7m6KSoZom6MZ0WxEoOQwNYhmxfM/s320/DSCF1177-1.jpg" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Grommes 12y</td></tr>
</tbody></table>
The first solid lead on the source of Old Grommes comes from a <a href="http://cork.hamazo.tv/c522164.html">blogger</a> who mentions that Old Grommes was distilled by Jim Beam and aged in Chicago by Consolidated Rectifying. Given that this is an unsourced assertion by a blogger, I think a little more research is necessary.<br />
<br />
I'll start with the claim that Old Grommes 12 Year is bottled by Consolidated Rectifying. A search of the TTB's public COLA registry reveals that the holder of DSP-IL-26 registered several <a href="https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=93061995">COLAs</a> for Old Grommes. Based on other COLA filings, I can determine that Consolidated Rectifying is the holder of DSP-IL-26. Unfortunately, pre-2003 COLAs are not available online. I submitted a Freedom of Information Act request for these COLAs, but was told that the records were no longer legible.<br />
<br />
This, of course, leads to the question "Who is Consolidated Rectifying?"<br />
<br />
<div style="text-align: left;">
</div>
Consolidated Rectifying was a subsidiary of Consolidated Distilled Products, the former owner of the Grommes & Ulrich trademark, until it was sold to <a href="http://nebula.wsimg.com/fc126eb8ecf053c3a4db990d8d0a10e1?AccessKeyId=94A10DC81BCBECB833B1&disposition=0&alloworigin=1">National Wine and Spirits</a> in 1991. At that time, National Wine and Spirits also purchased Union Liquor Company (now Union Beverage Company), another subsidiary of Consolidated Distilled Products. Consolidated Distilled Products <a href="http://archive.lib.msu.edu/tic/golfd/article/1974mar43.pdf">specialized</a> in liquors, cordials, <a href="https://ecommons.cornell.edu/bitstream/handle/1813/34894/1968%20bonded%20wineries.pdf?sequence=37&isAllowed=y">wine</a>, <a href="http://theliquorcollection.com/single.php?id=4295">vodka</a>, <a href="http://theliquorcollection.com/single.php?id=4557">gin</a> and (non-bourbon) whiskey.<br />
<br />
According to the public COLA registry, Consolidated Rectifying (Vendor ID 001951) was responsible for about 20 other bourbon bottlings, including G&U, Hannah & Hogg and Charter & Oak. I've never heard of any of these other bottlings.<br />
<br />
Now, Consolidated Rectifying didn't distill the bourbon in Old Grommes. This is clear both from the company's name (i.e., rectifiers don't distill) and from the fact that there is no evidence that Consolidated Rectifying owned a distillery. Further, Consolidated Distilled Products, the parent company, began as a beer distributor after prohibition and later expanded to distributing other types of alcohol, most notably fine wine. If Consolidated Rectifying didn't make the bourbon, then who did?<br />
<br />
This where things become even more complicated. There are two batches of Old Grommes. One was released sometime in the 1990s and is Stizel-Weller bourbon. The other, was released sometime in the 2000s and is Beam bourbon. I don't know which bottlings were part of each batch, but I do know that Old Grommes 12 (the most common Old Grommes) was released as part of both batches. For Old Grommes 12, there is no way to tell the difference between these batches based on the front label, but the back label will be different.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihN9ynswANiiRM2o3eystgQW9witaNs1o2xHQ2CuG2r3_rHbrtjXkOAHb7brMtqb98unbQfgpEQcUPjEfk_wKthHt_iHSCaLAjulgB-t-02QJgFHSbzHMocBvnkgZqzVq4mm-F75IW8UA/s1600/post-8572-14489817997179_thumb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="501" data-original-width="750" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihN9ynswANiiRM2o3eystgQW9witaNs1o2xHQ2CuG2r3_rHbrtjXkOAHb7brMtqb98unbQfgpEQcUPjEfk_wKthHt_iHSCaLAjulgB-t-02QJgFHSbzHMocBvnkgZqzVq4mm-F75IW8UA/s200/post-8572-14489817997179_thumb.jpg" width="200" /></a>Old Grommes that is Stizel-Weller bourbon will have a similar back label to other Japan-only Van Winkle bottlings. It will look something like the picture to the right. I have tasted this batch of Old Grommes 12 101 and 125 proof side by side with Stizel-Weller bottlings from the early 1990s and the taste was nearly identical. In addition, the owner of the bar with one of the largest bourbon collections in Japan has he stated that he believes Old Grommes to be from Stitzel-Weller.<br />
<br />
For the other batch, the back label will be as pictured to the left. This one states that it was distilled in Frankfort, KY and aged in Chicago, just like most <a href="http://minatsu1965.web.fc2.com/bourbon/oldgrommes.html">descriptions</a> I have found. Beam is the most likely candidate for the distiller and, based on the flavor of the bourbon, I think this is a good bet.<br />
<br />
There isn't a satisfying conclusion to this post. Some Old Grommes is A.H. Hirsch, some Old Gromes is Stizel-Weller and some is Beam.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuHSPqmLvXjlrZfpOU25lUkMe63q2y3CObgNGQMocMesxui4niISpDADmvWH1_Nh_D8ajfE_sIAI9Mw3N5_DRu8nDf_yh_chvPyxvWO5mzlr_NB5LJ093PaZ5HJSVKAqcio59pJKP2-w/s1600/Old+Grommes+Bottles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuHSPqmLvXjlrZfpOU25lUkMe63q2y3CObgNGQMocMesxui4niISpDADmvWH1_Nh_D8ajfE_sIAI9Mw3N5_DRu8nDf_yh_chvPyxvWO5mzlr_NB5LJ093PaZ5HJSVKAqcio59pJKP2-w/s640/Old+Grommes+Bottles.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Grommes 10y; Old Grommes 12y 120 proof; Old Grommes 12y 125 proof; Old Grommes 20y</td></tr>
</tbody></table>
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com3tag:blogger.com,1999:blog-7778898751807214768.post-83566661396715421522016-09-28T23:13:00.002-07:002016-12-04T23:36:56.400-08:00Wild Turkey 1855 Reserve<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Austin-Nichols</td></tr>
<tr><td><b>Age:</b></td><td></td><td>Blend of 6, 8 and 12-year-old whiskies</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>Varies</td></tr>
<tr><td><b>Price:</b></td><td></td><td>N/A</td></tr>
</tbody></table>
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<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7jY3PTTxExM-9DcXVKUYqfofX2djTAnpoekcPypFF_8YGmX7VH_4zCV65ursPvBOjGRxhGzCS4oygSgnrBAUmowDr6B1IUGcL2Jt4uwSlWUM_aPikflIPSoub_xZGdvo2gT-UhwWpNE/s1600/DSCF1513-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7jY3PTTxExM-9DcXVKUYqfofX2djTAnpoekcPypFF_8YGmX7VH_4zCV65ursPvBOjGRxhGzCS4oygSgnrBAUmowDr6B1IUGcL2Jt4uwSlWUM_aPikflIPSoub_xZGdvo2gT-UhwWpNE/s400/DSCF1513-1.jpg" width="243" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1855 Reserve Batch. No. W-T-10-92 </td></tr>
</tbody></table>
Wild Turkey Rare Breed is a blend of 6, 8 and 12 year-old whiskies that was launched in 1991 with <br />
batch W-T-01-91. Why am I talking about Rare Breed when this is a post about 1855 Reserve? 1855 Reserve is simply an export label for Rare Breed and so these are, for the most part, identical bourbons. The name "1855 Reserve" refers to the year that the Austin Nichols was founded. </div>
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Nevertheless, there is not a complete overlap between Rare Breed and 1855 Reserve. The first batch of 1855 Reserve had no corresponding batch of Rare Breed and only certain of the subsequent batches of Rare Breed became batches of 1855 Reserve. </div>
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<br /></div>
<div>
The first batch of 1855 Reserve was released in 1992 with the batch number W-T-10-92 and at 110.0 proof. No batch of Rare Breed shares this batch number and, further, no batch of Rare Breed was released in 1992. Given that Rare Breed batch W-T-02-91 and 1855 Reserve batch W-T-10-92 share the same proof, it is possible that these are the same bourbons, but, as batches W-T-01-95 and W-T-02-95 of Rare Breed share the same proof even though they are different bourbons, the case is far from settled. </div>
<div>
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<div>
Interestingly, the batch number for the first release of 1855 Reserve doesn't follow the pattern of Rare Breed batch numbers. Rare Breed batch numbers are composed of the letters "W" and "T" followed two sets of two digit numbers (e.g., W-T-01-91). The second set of digits corresponds to the year the bourbon was batched and the first set of digits correspond to the batch number for that year (starting over at 01 each year). For example, batch W-T-01-91 was the first batch of 1991. The first batch number for 1855 Reserve, however, started with batch 10 even though it was the first batch of 1992.</div>
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In the subsequent years, 1855 Reserve was released only occasionally. Batches were released in 1994, 1995 and 1996.<br />
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The following is a complete list of Rare Breed and 1855 Reserve batch numbers. Batch numbers were discontinued in 2014. </div>
<div>
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<div>
<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;"><tbody>
<tr bgcolor="#ffffff"><th width="60">Year</th><th width="250">Label</th><th width="150">Batch Number</th><th align="left">Proof</th></tr>
<tr bgcolor="#ffffff"><td align="center">1991</td><td align="center">Rare Breed</td><td align="center">W-T-01-91</td><td>109.6</td></tr>
<tr bgcolor="#ffffff"><td align="center">1991</td><td align="center">Rare Breed</td><td align="center">W-T-02-91</td><td>110</td></tr>
<tr bgcolor="#ffffff"><td align="center">1992</td><td align="center"><i>1855 Reserve</i></td><td align="center">W-T-10-92</td><td>110.0</td></tr>
<tr bgcolor="#ffffff"><td align="center">1993</td><td align="center">Rare Breed</td><td align="center">W-T-01-93</td><td>110.8</td></tr>
<tr bgcolor="#ffffff"><td align="center">1993</td><td align="center">Rare Breed</td><td align="center">W-T-02-93</td><td>Unknown</td></tr>
<tr bgcolor="#ffffff"><td align="center">1993</td><td align="center">Rare Breed</td><td align="center">W-T-03-93</td><td>111.4</td></tr>
<tr bgcolor="#ffffff"><td align="center">1994</td><td align="center">Rare Breed</td><td align="center">W-T-01-94</td><td>112.2</td></tr>
<tr bgcolor="#ffffff"><td align="center">1994</td><td align="center"><i>1855 Reserve</i></td><td align="center">W-T-01-94</td><td>112.2</td></tr>
<tr bgcolor="#ffffff"><td align="center">1994</td><td align="center">Rare Breed</td><td align="center">W-T-02-94</td><td>109.6</td></tr>
<tr bgcolor="#ffffff"><td align="center">1994</td><td align="center"><i>1855 Reserve</i></td><td align="center">W-T-02-94</td><td>109.6</td></tr>
<tr bgcolor="#ffffff"><td align="center">1995</td><td align="center">Rare Breed</td><td align="center">W-T-01-95</td><td>109</td></tr>
<tr bgcolor="#ffffff"><td align="center">1995</td><td align="center"><i>1855 Reserve</i></td><td align="center">W-T-01-95</td><td>109</td></tr>
<tr bgcolor="#ffffff"><td align="center">1995</td><td align="center">Rare Breed</td><td align="center">W-T-02-95</td><td>109</td></tr>
<tr bgcolor="#ffffff"><td align="center">1996</td><td align="center">Rare Breed</td><td align="center">W-T-01-96</td><td>108.8</td></tr>
<tr bgcolor="#ffffff"><td align="center">1996</td><td align="center"><i>1855 Reserve</i></td><td align="center">W-T-01-96</td><td>108.8</td></tr>
<tr bgcolor="#ffffff"><td align="center">1997</td><td align="center">Rare Breed</td><td align="center">W-T-01-97</td><td>108.6</td></tr>
<tr bgcolor="#ffffff"><td align="center">1999</td><td align="center">Rare Breed</td><td align="center">W-T-01-99</td><td>108.4</td></tr>
<tr bgcolor="#ffffff"><td align="center">2003</td><td align="center">Rare Breed</td><td align="center">WT 03RB</td><td>108.2</td></tr>
</tbody></table>
</div>
<div>
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-31755299313152892182016-05-19T03:12:00.000-07:002016-11-26T17:27:10.629-08:00Early Times Yellow Label<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Brown-Forman</td></tr>
<tr><td><b>Age:</b></td><td></td><td>NAS</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>80 (40% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 1000</td></tr>
</tbody></table>
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<div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1Q1E1SCr-sQ-3zs6DydZjzbocY0hAkGKlJB_AqIndx5TSeloq4pCw7nPTyItwQFpeBlQTG6Va8oA6KBI3GBtgdFJdiFfc6cZ95nmjl5H-IHAXyG-5QCfQ1KCly_LWz4ey1wpAM1jjUA/s1600/DSCF1340-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1Q1E1SCr-sQ-3zs6DydZjzbocY0hAkGKlJB_AqIndx5TSeloq4pCw7nPTyItwQFpeBlQTG6Va8oA6KBI3GBtgdFJdiFfc6cZ95nmjl5H-IHAXyG-5QCfQ1KCly_LWz4ey1wpAM1jjUA/s400/DSCF1340-1.jpg" width="232" /></a>There are two types of Early Times available in Japan - the Brown Label and the Yellow Label. I've <a href="http://tokyobourbonbible.blogspot.jp/2016/03/early-times-brown-label.html">Brown Label</a>, but I was curious about how the Yellow Label might be different.<br />
previously reviewed the </div>
<div>
<br /></div>
<div>
Asahi <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/product/index.html" target="_blank">describes</a> the Yellow Label as "a classic bourbon that continues to uphold tradition" with a "light flavor, sweet aroma and nice finish." Asahi also plays up the "charcoal filtered" aspect, but, as all bourbon is charcoal filtered, this isn't a real selling point.<br />
<br />
Asahi <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/history/index.html" target="_blank">describes</a> the Brown Label as having a "profoundly complex flavor and a round finish suited to the Japanese palate." It is also <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/product/index.html" target="_blank">described</a> as a full-bodied bourbon with an oaky nose that still retains a florid and delicate flavor. </div>
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<div>
As I said in my review of the Brown Label, Early Times in Japan is different from Early Times in the U.S. Early Times in Japan is bourbon while Early Times in the U.S. is merely <a href="http://tokyobourbonbible.blogspot.jp/2016/03/whiskey-regulations.html">whiskey</a>. For more information please see my <a href="http://tokyobourbonbible.blogspot.jp/2016/03/early-times-brown-label.html">review</a> of the Brown Label. </div>
<div>
<br /></div>
<div>
The bottles do not yield any clues as to how these two bourbons might be different. The text and design of both of the labels is identical, except, of course, for the color. Similarly, both are 80 proof. The price is usually identical.<br />
<br />
The Japanese website for Early Times used to state that the Yellow Label is the Early Times mashbill (72/11/10) and that the Brown Label is the Old Forester masbhill (72/18/10). I don't know if this is still true, but, based on tasting both, I would believe it. </div>
<div>
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<div>
The nose is thin with notes of apple juice and shortbread. The taste is fruity (think fruit punch) followed by fig newton and vanilla. The finish has a nutty character, with notes of peanuts and walnuts. </div>
<div>
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<div>
I tasted the Yellow Label side-by-side with the Brown Label and I like the Brown Label a little bit more. The Brown Label has a little more depth - more banana bread and less apples and shortbread. I think Asahi's descriptions of the two bourbons (see above) are accurate.</div>
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<div>
<b>Verdict</b>: If you're buying one bottle of Early Times, buy the Brown Label. </div>
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Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com1tag:blogger.com,1999:blog-7778898751807214768.post-1260838246135856262016-05-16T04:03:00.000-07:002017-03-14T22:08:47.927-07:00Fred Noe Select For Seijo Ishi<div>
<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Beam</td></tr>
<tr><td><b>Age:</b></td><td></td><td>6 Years 10 Months</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>Varies</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 6,000 - 12,000</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
Booker's Fred Noe Select for Seijo Ishi is essentially a store selection of Booker's with collectible packaging. There have been three releases of this bourbon (so far):<br />
<br />
<div>
<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;">
<tbody>
</tbody><colgroup><col align="center"></col></colgroup>
<tbody>
<tr bgcolor="#ffffff"><th align="left">Release</th><th align="left">Age</th><th align="left">Proof</th><th align="left"># of Bottles</th></tr>
<tr bgcolor="#ffffff"><td align="left">1st</td><td align="left">6 Years 10 Months</td><td>125</td><td>1000</td></tr>
<tr bgcolor="#ffffff"><td align="left">2nd</td><td align="left">6 Years 10 Months</td><td>122</td><td>700</td></tr>
<tr bgcolor="#ffffff"><td align="left">3rd</td><td align="left">6 Years 10 Months</td><td>122</td><td>300</td></tr>
</tbody></table>
</div>
<div>
<br />
First, let's break down the name. "Booker's," of course, is the name of Jim Beams' cask-strength flagship bourbon. It is called "Fred Noe Select" because Fred Noe is supposed to have specially selected choice barrels of Booker's for this bottling. Finally, it says "for Seijo Ishi" because this is a special bottling for Seijo Ishi, a specialty import grocery store in Japan.<br />
<div>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99ybUyh67JGhfo5-7xVticIf6WFwveNHUcrYS8XXUO4r41JG83T-nLINpFflgJBFrejcatLEvPCMm4FmQ02_S6nXpAd8SyFkdU1_taufN8tsLME8p7yZB_zAYGVUh91Fi9HlFJGU5X-0/s1600/IMG_0069-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99ybUyh67JGhfo5-7xVticIf6WFwveNHUcrYS8XXUO4r41JG83T-nLINpFflgJBFrejcatLEvPCMm4FmQ02_S6nXpAd8SyFkdU1_taufN8tsLME8p7yZB_zAYGVUh91Fi9HlFJGU5X-0/s320/IMG_0069-1.jpg" width="241" /></a>While these may seem to be simply a store bottlings of Booker's, the packaging is specially designed and dramatically different from regular Booker's. Each bottle is numbered and comes in what can best be described as a "mini-barrel." In addition, the label of each release has a different picture of Fred Noe with a glass of Booker's in his hand along with the text "Fred Noe, Master Distiller, bourbon legend and true friend. 1957 -."<br />
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<br /></div>
<div>
While this is essentially a limited edition bottling of Booker's, it differs from normal editions because the number of bottles is so small. Because of the limited number of bottles, far fewer barrels went into each batch of Fred Noe Select than go into a regular batch of Booker's. A regular batch of Booker's is made up of <a href="http://chuckcowdery.blogspot.jp/2014/05/in-which-i-help-pick-your-next-bottle.html" target="_blank">360 barrels</a>, while each batch of Fred Noe Select is made up of far fewer.<br />
<br />
Based on the descriptions of the <a href="https://www.musashiya-net.co.jp/products/detail.php?product_id=2747">1st</a> and <a href="https://www.musashiya-net.co.jp/products/detail.php?product_id=2749">3rd</a> release, there were 10 barrels in the 1st release and 5 barrels in the 3rd release. I am unable to find any information about the number of barrels that made up the 2nd release. This is a surprising number of barrels given the small number of bottles in each batch; it seems like each barrel is yielding 100 bottles or less. For comparison, Four Roses <a href="http://fourrosesbourbon.com/bourbon/private-barrel-program/" target="_blank">estimates</a> that a barrel used for Four Roses Single Barrel will yield between 150 and 200 bottles.<br />
<br />
My guess is that the difference between the Four Roses barrel yields and the barrel yields for these batches of Booker's comes from the barrel position in the rickhouse. Four Roses uses single-story rickhouses and stacks six barrels high, while Beam uses nine-story rickhouses and stacks three barrels per floor. Booker's tends to come from barrels aged on the fifth floor (the "center cut"). Therefore, an average barrel of Booker's is stored much higher than an average barrel of Four Roses. Barrels that are stored higher tend to age faster and lose more to the angel's share meaning that higher stored barrels will yield fewer bottles. </div>
<div>
<br />
Given the relatively small batch size, these releases are Booker's are apt to have more character and variability than the standard release. That being said, each of these releases was made from barrels that fit the standard Booker's profile. Even though the 2nd and 3rd release have the same specifications, the <a href="https://www.musashiya-net.co.jp/products/detail.php?product_id=2749">product description</a> for the 3rd release specifies that the 3rd release is from a different lot of barrels. </div>
<div>
<br /></div>
<div>
I'm not going to provide detailed tasting notes because, in short, it taste like Booker's. Nevertheless, I've tasted the second and third release side-by-side and would strongly recommend the second release over the third. You could, however, find the same variation when tasting any too batches of Booker's.</div>
<div>
<br /></div>
<div>
<b>Verdict:</b> If you're a Booker's collector, buy it. If you're faced with the choice of choosing between the second release and the third release, buy the second. </div>
</div>
</div>
Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-31038408540324628912016-04-30T18:24:00.000-07:002016-05-07T02:11:34.229-07:00Whiskey Bar EtiquetteSpecialty whiskey bars, along with coffee shops, are one of my favorite things about Tokyo. The collections (and the bartenders really do consider the bottles behind the bar to be collections) are incredible and the atmosphere intimate. Unfortunately, whiskey bars can seem inaccessible to short-term visitors to Japan. A minimum level of cultural fluency, however, can make going to whiskey bars in Japan much more fun. It is with this in mind that I've written this short guide.<br />
<div>
<br /></div>
<div>
<i>Party Size</i></div>
<div>
<i><br /></i></div>
<div>
Many of the best and most interesting whiskey bars in Tokyo are small, 12 seats-at-a-counter affairs. If there isn't room for the number of people in your party, the bartender will most likely indicate that the bar is full by crossing his arms or his left and right index fingers to make an "X." Often, waiting for a seat to become available is not permitted. Therefore, its best to keep your party size small. I've had the best luck with parties of two; it can sometimes be difficult with parties of four. </div>
<div>
<br /></div>
<div>
<i>Entering</i></div>
<div>
<i><br /></i></div>
<div>
When entering a whiskey bar, wait in the entryway until you are able to catch the bartenders eye and then indicate the number of people in your party by holding up your fingers. If there is room, you will shortly be directed to a seat. If there isn't, you will most likely be asked to leave (see above).</div>
<div>
<br /></div>
<div>
<i>Selecting Your Whiskey</i></div>
<div>
<br /></div>
<div>
At most serious whiskey bars, there is not a menu. Bars will often have hundreds of whiskeys and keeping a menu up to date isn't deemed worthwhile. </div>
<div>
<br /></div>
<div>
There are essentially two choices when it comes to selecting a whiskey: requesting a specific bottle or asking for a recommendation. Normally, bottles are stacked on the shelf two or three deep, and so only half or one-third of a collection is visible. This can make requesting a specific bottle difficult, especially considering that lots of the whiskey is likely to be decades-old bottlings with unfamiliar labels. </div>
<div>
<br /></div>
<div>
Asking for a recommendation, however, can be similarly fraught since most bartenders do not speak English. If you are able to ask for a recommendation, it's best to describe the general characteristics of the types of whiskey you like (e.g., extra-aged whiskey, high-proof whiskey, etc.). The bartender will then place several bottles in front of you from which to choose, The easiest method is simply to point at the bottle you want.</div>
<div>
<br /></div>
<div>
When requesting a specific bottle or when selecting from the bottles recommended by the bartender, it is perfecting acceptable to inquire about the cost. Simply point to the bottle and ask "ikura?"<br />
<br />
Another thing to keep in mind when selecting a whiskey is the fill level of the bottle and how long it is likely to have been open. <a href="http://tokyobourbonbible.blogspot.jp/2016/04/oxidation.html" target="_blank">Oxidation</a> can make the flavor of whiskies that have been open a long time rather flat. </div>
<div>
<br /></div>
<div>
<i>Ordering</i></div>
<div>
<i><br /></i></div>
<div>
Once you've selected your whiskey, the bartender's next question will most likely be how you would like it served. There are essentially three possibilities: neat, on the rocks and with soda. </div>
<div>
<br /></div>
<div>
If you would like the whiskey served neat, ask for it "straight." It will mostly likely be served to you in a shot glass, but it is not expected that you drink it as a shot. </div>
<div>
<br /></div>
<div>
If you would like the whiskey served on the rocks, ask for "rocks." It will mostly likely be served in an old fashioned glass with a huge spherical or hand cut piece of ice. </div>
<div>
<br /></div>
<div>
If you would like the whiskey mixed with soda water, ask for a "highball." Most of the whiskey consumed in Japan is consumed as a highball. If you are going to have a highball, I would recommend Suntory Kakubin or Hibiki. </div>
<div>
<br /></div>
<div>
<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;"><tbody>
<tr bgcolor="#ffffff"><th align="left">Servring Method</th><th align="left">Word to Order</th><th align="left">Japanese Transliteration</th></tr>
<tr bgcolor="#ffffff"><td align="left">Neat</td><td align="left">Straight</td><td>Sutoreito</td></tr>
<tr bgcolor="#ffffff"><td align="left">On the Rocks</td><td align="left">Rock</td><td>Rokku</td></tr>
<tr bgcolor="#ffffff"><td align="left">With Soda</td><td align="left">Highball</td><td>Haiboru</td></tr>
</tbody></table>
</div>
<div>
<br />
The bartender will then make your drink and place it in front of you along with the bottle. Don't worry, you haven't ordered the whole bottle. Feel free inspect the bottle or take a picture. The pour is likely to be very small, less than 1.5 oz. </div>
<div>
<br /></div>
<div>
<i>Paying Your Tab</i></div>
<div>
<i><br /></i></div>
<div>
When you're finished the easiest way to ask for the check is to get the bartenders attention and cross your left and right index fingers to make an "X." The bartender will then bring you a "receipt," which will mostly likely simply be an amount written on a small sheet of paper. It is unlikely to be itemized. Generally, you can pay the tab at your seat. Tipping is not required or encouraged. </div>
Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-13642994834724793102016-04-08T01:16:00.002-07:002016-04-08T01:17:10.067-07:00OxidationEveryone knows that whiskey doesn't age in the bottle. That sealed bottle of 1964 Very Very Special Old Fitzgerald you "found in your grandfather's basement" should taste the same today as it would have 50 years ago. This is a good thing. It's what makes dusty hunting possible. Aging, however, is different from oxidation.<br />
<br />
Once the bottle has been opened and the contents have been exposed to oxygen, the contents of the bottle do start to change. Normally, this isn't an issue. Most people don't have bottles that sit open for decades. In many cases, oxidation is in fact a good thing. It's the reason that a bourbon can improve on the second or third tasting.<br />
<br />
In Japan, however, oxidation can be a problem. At whiskey bars, the price per pour is often very high and, as bourbon is less popular than it once was, open bottles tend to languish.<br />
<br />
For example, I've tried the "cheesy" gold foil Wild Turkey 12 Year on several occasions with different results. I use this as an example because I drink a lot Wild Turkey 12 Year bottled in the 2000s and so I am familiar with the general taste profile. The first time I tried the "cheesy" gold foil version, the bottle was relatively full and the bourbon was great.<br />
<br />
On two other occasions, however, the bourbon came from almost empty bottles. This time, the bourbon was relatively flat and boring. It lacked the complexity and character that I had expected. I've experienced the same thing with Van Winkle Family Reserve Bourbon bottlings from the early 1990s and with the older bottlings of A.H. Hirsch. It's very likely that all of these bottles had been sitting open on the shelf for more than a decade.<br />
<br />
This is all to say that when ordering rare older bottlings at a bar in Japan, consider how long the bottle has been open. If you're getting the last little bit of the bottle, you might not be getting a good example and may not get to experience why a bourbon is thought to be so great. Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-65303910913587350182016-03-31T05:29:00.003-07:002016-10-19T23:15:53.019-07:00Early Times Brown Label<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Brown-Forman</td></tr>
<tr><td><b>Age:</b></td><td></td><td>NAS</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>80 (40% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 1000</td></tr>
</tbody></table>
<br />
Aside from the shared name and distillery, Early Times in Japan is a different product from Early <br />
Times in the U.S.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdh_4kWTGOs-PeK03tKeJihhX-hm-aFz6nrGGgWcEvFXlSDk5XDhO66fWVxImnBW9B-lRE0wmpfjaDZa0CMMmd0wp45grZMsJ-WNgrDJgf0W-DdSWTXRIPjiEu6gv10USRf20DjxPgRs/s1600/DSCF1276-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdh_4kWTGOs-PeK03tKeJihhX-hm-aFz6nrGGgWcEvFXlSDk5XDhO66fWVxImnBW9B-lRE0wmpfjaDZa0CMMmd0wp45grZMsJ-WNgrDJgf0W-DdSWTXRIPjiEu6gv10USRf20DjxPgRs/s320/DSCF1276-1.jpg" width="209" /></a>In the U.S., Early Times is not actually bourbon, it's "Kentucky Whiskey." To be a bourbon, whiskey must be aged for at least two years in new charred oak barrels. Because 20% of Early Times comes from used cooperage, it does not meet the requirements for bourbon, but can still be called "whiskey." Under the <a href="http://tokyobourbonbible.blogspot.jp/2016/03/whiskey-regulations.html" target="_blank">TTB regulations</a>, "whiskey" is anything distilled from grain that comes off the still at less than 190 proof that is stored in oak barrels (new or used) for any amount of time. <br />
<br />
Used cooperage is not inherently worse, it just doesn't produce bourbon. Scotch, for example, is aged in used cooperage. Recently, Early Times 354, named for the DSP number of Early Times distillery and which does meet the requirements for bourbon, has been released in the U.S.<br />
<br />
While <a href="https://en.wikipedia.org/wiki/Early_Times" target="_blank">Wikipedia</a> states that Early Times sold outside the United States is the same product as sold inside the United States, but that, because TTB regulations do not apply to exports, it is able to marketed as bourbon, this is not true of the Early Times sold in Japan. Many <a href="https://ja.wikipedia.org/wiki/%E3%82%A2%E3%83%BC%E3%83%AA%E3%83%BC%E3%82%BF%E3%82%A4%E3%83%A0%E3%82%BA" target="_blank">Japanese sources</a> (including <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/hometown/" target="_blank">Asahi</a>, the distributor of Early Times in Japan) specifically state that the Early Times sold in Japan comes from whiskey aged in new charred (rather than used) oak barrels. <br />
<br />
There are two expressions of Early Times in Japan: Yellow Label and Brown Label. <br />
Early Times Yellow Label is the traditional Early Times that used to be available in the United States. Early Times Brown Label is a bottling specifically for the Japanese market that was first released in 1996. I have reviewed Early Times Yellow Label <a href="http://tokyobourbonbible.blogspot.jp/2016/05/early-times-yellow-label.html">here</a>.<br />
<br />
Asahi <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/product/index.html" target="_blank">describes</a> the Yellow Label as "a classic bourbon that continues to uphold tradition" with a "light flavor, sweet aroma and nice finish." Asahi also plays up the "charcoal filtered" aspect, but, as all bourbon is charcoal filtered, this isn't a real selling point.<br />
<br />
Asahi <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/history/index.html" target="_blank">describes</a> the Brown Label as having a "profoundly complex flavor and a round finish suited to the Japanese palate." It is also <a href="http://www.asahibeer.co.jp/enjoy/liquorworld/brand/earlytimes/product/index.html" target="_blank">described</a> as a full-bodied bourbon with an oaky nose that still retains a florid and delicate flavor. Asahi also touts that the Brown Label is "double filtered," though it provides no additional information as to the type of filtering.<br />
<br />
The Japanese website for Early Times used to state that the Yellow Label is the Early Times mashbill (72/11/10) and that the Brown Label is the Old Forester masbhill (72/18/10). I don't know if this is still true, but, based on tasting both, I would believe it.<br />
<br />
The nose is not complicated. It has notes of apples & honey, baked apple, caramel and a little banana. The flavor is rather sweet with notes of pancake syrup (not pure maple syrup) and banana. It has a thick syrupy mouth feel that is surprising for a young 80 proof bourbon. I think Asahi was right on with the "full bodied" description. The finish is dry and woody with some acetone toward the end.<br />
<br />
<b>Verdict:</b> It's a simple and straight forward bourbon with no serious flaws, but nothing outstanding either.<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqkKbIhm8vr_mBbLsd0t4hFYIHfxZYtflLKwBTdI1JLlNAjTqupMhUJx5m3Ooi7iEkwa_wVbJi_UFu2iChaiKDQkrK88hfd6zQA3lVXhjsilvFY6HGq5k1eRv4nV30xQClHSERnIuaII/s1600/DSCF1278-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqkKbIhm8vr_mBbLsd0t4hFYIHfxZYtflLKwBTdI1JLlNAjTqupMhUJx5m3Ooi7iEkwa_wVbJi_UFu2iChaiKDQkrK88hfd6zQA3lVXhjsilvFY6HGq5k1eRv4nV30xQClHSERnIuaII/s640/DSCF1278-2.jpg" width="640" /></a></div>
<br /></div>
Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-59520911320591220362016-03-20T19:35:00.001-07:002017-03-16T17:46:50.724-07:00Old Forester 86 Proof<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Brown-Forman</td></tr>
<tr><td><b>Age:</b></td><td></td><td>NAS</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>86 (43% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 3000</td></tr>
</tbody></table>
<br />
Old Forester, the first bourbon to be exclusively sold in a bottle, is distilled by Brown-Forman. This particular bottle, however, is a <a href="http://tokyobourbonbible.blogspot.jp/search/label/Dusty%20Hunting" target="_blank">dusty version</a> of Old Forester bottled in 1990 with a label that was particular to the Japanese market.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5F-1HaeycshCAGhrnzNMK4DtW560FNJWpNFE3Fgrs732f-Pbg7OcOcBXRodfRFuUzLwfq4ScX1ASqUVjzeNDLM7GO3qm7n2mo71-17R721jKggn77FkKR8g8qLiGaz_tHjFXg-fvxx0/s1600/DSCF1272-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5F-1HaeycshCAGhrnzNMK4DtW560FNJWpNFE3Fgrs732f-Pbg7OcOcBXRodfRFuUzLwfq4ScX1ASqUVjzeNDLM7GO3qm7n2mo71-17R721jKggn77FkKR8g8qLiGaz_tHjFXg-fvxx0/s320/DSCF1272-2.jpg" width="224" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dimples on Side of bottle</td></tr>
</tbody></table>
Continuing to look at the label (see below), the primary difference between the Japanese label and the U.S. label from this era is the addition of a picture of a tree behind the paragraph of text and the omission of the red "serial number" stamp and the blue "86 proof" stamp. It also says "whiskey" in Japanese at the bottom. No age statement appears on this bottle. The bottle, like all Old Forester from this era, has three circular dimples on each side.<br />
<br />
<b>Dating Late 1980s Early 1990s Old Forester</b><br />
<br />
<a href="https://books.google.co.jp/books?id=oEWOHuuZKycC&pg=PA222&lpg=PA222&dq=old+forester+distillery+closed&source=bl&ots=vt9cpiqDpT&sig=hGRojrGoJMn1DodVowJavN9HLLs&hl=en&sa=X&redir_esc=y#v=onepage&q=old%20forester%20distillery%20closed&f=false" target="_blank">In 1979</a>, Brown Forman moved the distillation of Old Forester from its Brown-Forman distillery in Louisville (DSP KY 414) to its Early Times distillery in Shively (DSP KY 354). Among <a href="http://www.bourbonenthusiast.com/forum/viewtopic.php?f=23&t=6173" target="_blank">Old Forester connoisseurs</a>, the Louisville distilled Old Forester is thought to be far superior to the Shively distilled Old Forester.<br />
<br />
With bottles of Old Forester Bottled-in-Bond (BIB), it is trivial to check the DSP number on the label to see whether it was distilled in Louisville or Shively. This method, however, is not foolproof, as the TTB regulations permitted Brown-Forman to use up all existing labels listing the older DSP number before updating the label to reflect the new DSP number. Unfortunately, this particular bottle was not bottled in bond.<br />
<br />
There are, however, a few other rules of thumb for identifying whether Old Forester was distilled in Louisville or Shively.<br />
<i><br /></i>
<i>Seal</i><br />
<br />
All bottles with a <a href="https://www.straightbourbon.com/community/topic/11170-dating-old-forester/?do=findComment&comment=153747" target="_blank">paper seal</a> were distilled in Louisville; most, but not all, bottles with a plastic seal were distilled in Shively.<br />
<i><br /></i>
<i>Distilling Company</i><br />
<br />
<a href="https://www.straightbourbon.com/community/topic/11170-dating-old-forester/?do=findComment&comment=153747" target="_blank">Most bottles</a> with "Brown-Forman Distilling Company" on the label are from Louisville and most bottles with "Old Forester Distilling Company" are from Shively. Therefore, there are <a href="https://www.straightbourbon.com/community/topic/11170-dating-old-forester/?do=findComment&comment=201066" target="_blank">examples</a> with labels stating that the bourbon was distilled and bottled by Old Forester Distilling Company, but that list the distiller as DSP KY 414. The converse is also true, because the label reverted to listing the distiller as Brown-Forman in the mid-1990s. More on that below.<br />
<br />
For most of Old Forester's history, the label listed Brown-Forman as the distiller. This changed sometime in the late 1980s, when the label started to list the distiller as "<a href="https://app.sos.ky.gov/ftshow/(S(uwgifd001dyk5k2peudjyemx))/default.aspx?path=ftsearch&id=0061186&ct=04&cs=99996" target="_blank">Old Forester Distilling Company</a>." This change of label appears to have occured about the same time that Brown-Forman was switching over to Shively distillate. Later, <a href="https://www.straightbourbon.com/community/topic/16909-old-forester-images-various-vintages-750ml/?do=findComment&comment=275263" target="_blank">around 1995</a>, the label reverted to the previous practice of listing Brown-Forman as the distiller.<br />
<br />
<i>"At Louisville in Kentucky"</i><br />
<i><br /></i>
A statement on the label that the bourbon was distilled and bottled by either Old Forester or Brown-Forman Distilling Company "at Louisville in Kentucky" does not mean that the bottle is Louisville distillate. This may seem to be a rather clear statement that a bottle is Louisville distillate, but there are <a href="https://www.straightbourbon.com/community/topic/11170-dating-old-forester/?do=findComment&comment=153747" target="_blank">examples</a> of Old Forester BIB that contain this statement, but that list the DSP number of the Shively, Kentucky distiller (DSP KY 354).<br />
<br />
<b>My Particular Bottle of Old Forester</b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzQYc6HUE-O3q3Y2SF51FTR0vAAHJ2WOnTVwjFo4u1lUMKkdppePG-vFcRFjOGvWlOAuBhVe42U057Ici-H-9e84j5iZfn0dg_ldhzXB-r6yG0EQJ3Mdkuyz5JzP4CHwnVr3IfU-GKho/s1600/DSCF1270-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzQYc6HUE-O3q3Y2SF51FTR0vAAHJ2WOnTVwjFo4u1lUMKkdppePG-vFcRFjOGvWlOAuBhVe42U057Ici-H-9e84j5iZfn0dg_ldhzXB-r6yG0EQJ3Mdkuyz5JzP4CHwnVr3IfU-GKho/s400/DSCF1270-1.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Label Old Forester 86 Proof</td></tr>
</tbody></table>
Based on the above information, my bottle is probably from Shively. The seal is plastic and the distilling company is listed as "Old Forester Distilling Company." Further, the bottle is from 1990 which is later than most of the bottles of Old Forester Bottled in Bond that list DSP KY 414. There is no age statement, however, to help determine about how old the whiskey is.<br />
<br />
OK, on to what's in the bottle. The color is rather light in the glass, though not in the bottle - not a deep brown. The nose is sweet and mild with notes of vanilla. The bourbon has a nice distinctly creamy mouth feel with notes of caramel and vanilla. The flavor is round and balanced with no particular extremes. For me, the mouth feel stands out most of all and really makes this an excellent bourbon.<br />
<br />
I'm not sure, but my guess is that mouth feel and over all character of this bourbon may come from urethane (also known as ethyl carbamate) a carcinogen that was <a href="http://articles.latimes.com/1986-11-25/news/mn-13204_1_nationwide-recall" target="_blank">apparent in high quantities in Old Forester</a> in the 1980s. Distillers agreed to limit the amount of urethane in bourbon distilled in or after 1989 and so recent bottlings of bourbon do not have high levels of urethane. This is, of course, all speculation, but this may be one reason that dusty bottles of bourbon have such a different character than more recent bottling. As an aside, Sazerac 18 (distilled around 1987) was at first <a href="http://www.whsky.buzz/blog/sazerac-18-rye-ethyl-carbamate-and-a-failed-test-in-ontario" target="_blank">banned from sale in Canada</a> in 2015 due to high levels of urethane.<br />
<br />
<b>Verdict</b>: If you see DSP KY 414 Old Forester BIB, buy it.<br />
<br />
<br />
<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com3tag:blogger.com,1999:blog-7778898751807214768.post-37604945585882703322016-01-15T21:15:00.000-08:002016-04-03T18:54:04.123-07:00I.W. Harper 12 Year<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Probably Four Roses</td></tr>
<tr><td><b>Age:</b></td><td></td><td>12 Years</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>90 (45% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 5000</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMW0qnEqdhEEOsNJjK0zugN3hfjLs-excGw2z2IDPMxqD3ep5qJt5MhyphenhyphenTlvTHd00t4aFYVZG4OwYonRXfrWSSjLYHH-TjvfkT8f_9ilN0HJzAAAzQVRRxKbYr_huyS-lBifb4l4Bagh_8/s1600/DSCF1162-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMW0qnEqdhEEOsNJjK0zugN3hfjLs-excGw2z2IDPMxqD3ep5qJt5MhyphenhyphenTlvTHd00t4aFYVZG4OwYonRXfrWSSjLYHH-TjvfkT8f_9ilN0HJzAAAzQVRRxKbYr_huyS-lBifb4l4Bagh_8/s400/DSCF1162-1.jpg" width="265" /></a>I.W. Harper is a storied brand of bourbon, first becoming popular in the late 19th century. For about the last 20 years, however, the I.W. Harper brand was only available in Japan. Recently, however, Diageo (the owner of the I.W. Harper brand) has again started to use the I.W. Harper brand in the U.S.<br />
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There are two I.W. Harper expression in Japan: I.W. Harper Gold Medal and I.W. Harper 12 Year. This review is of the 12-year-old expression (not the 15-year-old expression released in America in 2015). Because Diageo doesn't operate any bourbon distilleries, there is some question as to where I.W. Harper comes from. The best guess is that I.W. Harper, like Bulleit, is distilled under contract by Four Roses. The mashbill is likely the high rye (OBS_) Four Roses mash bills and therefore has a much higher rye content than most other bourbons.<br />
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As you can see, the 12-year expression comes in a nice decanter bottle, reminiscent of the bottle in which I.W. Harper 15 Year was released in the U.S. I believe the main difference is the screw top.<br />
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The nose has notes of melon (and other fruit), as well as vanilla, pepper and honey. Melon (or another green fruit) and pepper are again evident on the tongue along with leather and dry wood. There is a nice honeysuckle finish.<br />
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This bourbon is very balanced with a spicy, sophisticated flavor. It lacks some of the sweetness of other bourbons, but I think this is also true of many of Four Roses' offering.<br />
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<b>Verdict</b>: It's age-stated Four Roses in a beautiful bottle; if you like Four Roses buy it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nqZhIGGog0cxTF7ihAsrPV7yLdN1QvvJg_Kjrm5qp4Gga4HbdzZaM8c4L4lAPzfbokZ0ZFS6HGW_rcVEbjSUipvc8ai2j8l3nE5LXvoDiZ3Z9BZGS-1Sg4JlvTY0IRECv4_LMT_jaMg/s1600/DSCF1164-2.jpg" imageanchor="1"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nqZhIGGog0cxTF7ihAsrPV7yLdN1QvvJg_Kjrm5qp4Gga4HbdzZaM8c4L4lAPzfbokZ0ZFS6HGW_rcVEbjSUipvc8ai2j8l3nE5LXvoDiZ3Z9BZGS-1Sg4JlvTY0IRECv4_LMT_jaMg/s640/DSCF1164-2.jpg" width="640" /></a>Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com5tag:blogger.com,1999:blog-7778898751807214768.post-62983860811409899042015-08-04T04:13:00.000-07:002015-08-11T04:49:20.246-07:00Very Olde St. Nick Summer Rye<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Olde St. Nick</td></tr>
<tr><td><b>Age:</b></td><td></td><td>"Many Summers Old" (NAS)</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>80 (40% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 5000</td></tr>
</tbody></table>
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<br />
Olde St. Nick Distillery is an assumed name of Kentucky Bourbon Distillers. Kentucky Bourbon Distillers, despite the name, is a non-distiller producer, meaning that the company does not actually produce the bourbon that it bottles. It is also a export-only bottling for the Japanese market. For those interested, I have written more extensively about the brand <a href="http://tokyobourbonbible.blogspot.jp/search/label/Olde%20St.%20Nick" target="_blank">elsewhere</a>.<br />
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In addition to various bourbons, Olde St. Nick Distillery also bottles two ryes - a summery rye and a winter rye. As is normally the case with non-distiller producers, the origin of the rye is unknown.<br />
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"Winter rye" is a general term to refer to any type of rye that is planted during the winter. Because rye is more resilient, it can be grown in climates and at temperatures where other grains would perish. Some Canadian whiskeys are marketed as being made from winter rye and, therefore, more flavorful. While it is true that better wine normally comes from seemingly inhospitable soil, I am not sure where this is true when it comes to rye. "Summer rye," on the other hand, has no accepted meaning.<br />
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Although the distiller is unknown, I tasted it side-by-side with Rittenhouse Rye 80 proof and they tasted dramatically different. This leads me to believe that the producer is Midwestern Grain Products instead of Heaven Hill.<br />
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The nose has very strong notes of lychee and other citrus fruits as well as hints of mint and pineapple. The flavor delivers on the nose, starting out peppery and moving to sweet with lychee continuing throughout. The mouth feel is rather thin, but this is something that I find to be a characteristic of ryes. The finish is dry and smooth with very little heat.<br />
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I note that there are other bottlings that are higher proof and some that are age stated. As stated above, this was a non-age stated 80 proof bottling.<br />
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<b>Verdict</b>: Interesting if you like ryes or Japanese-export bottlings, but no need to seek this one out.<br />
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-22319962024778974552015-07-10T18:38:00.004-07:002015-08-05T21:49:06.934-07:00Blanton's Silver<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Buffalo Trace</td></tr>
<tr><td><b>Age:</b></td><td></td><td>8-9 Years</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>98 (49% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 6000</td></tr>
</tbody></table>
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Blanton's Silver was originally produced for the duty free market only, but has since been discontinued. Because it been discontinued, its is very rare to see it available for sale. I'm not sure how exactly this bottle made it to Japan, but I do see duty-free releases on store shelves from time to time.<br />
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As the color may suggest, Blanton's Silver is positioned between Blanton's Original Single Barrel and Blanton's Gold. Both the original retail price and the proof fall between these two bottles.<br />
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The bottle was dumped March 24, 2000 and is 98 proof. Like all <a href="http://tokyobourbonbible.blogspot.jp/search/label/Blanton%27s" target="_blank">Blanton's</a> it comes from Warehouse H. The bottle was in OK condition when purchased. The wax was a little dried out and the box was somewhat damaged. I bought it anyway as a gamble, hoping that the bourbon inside the bottle would have survived the damage to packaging. </div>
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The bourbon starts out well with a the normal caramel and vanilla as well notes of citrus and figs. The taste is less sweet than many bourbons, with hints of maraschino cherries. It's a little hot with a dry woody finish. </div>
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This is not nearly as good as Blanton's Straight from the Barrel. The silver is much closer to the flavor of the Blanton's Single Barrel. Given the choice, I would choose Blanton's Straight from the Barrel every time.<br />
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This bottle is somewhat interesting because it was distilled during the tenure of Gary Garheart, the previous master distiller at Buffalo Trace. It does taste a little different than the current offerings (i.e., the notes of maraschino cherry), but isn't objectively any better. </div>
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<b>Verdict</b>: If you see it, buy it - it may be your only chance.<br />
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Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-18209359235699558462015-07-06T21:13:00.001-07:002016-10-08T21:12:27.875-07:00Dating Old BourbonRecently, I've started "dusty hunting" (looking for old or "dusty" bottles of bourbon) in Tokyo. The reasons for looking for dusty bottles is two fold. First, bourbon distillation and customer preferences have changed over the years and tasting bourbon from an old bottle can give you an idea of bourbon history. Second, sometimes old bourbon is just better than current production. This is especially true for: (i) Wild Turkey, (ii) Old Granddad, and (iii) Old Fitzgerald.<br />
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With Wild Turkey, the barrel entry proof has been raised a couple of times over the years meaning that older Wild Turkey will have a fuller, richer flavor. Old Granddad used to be produced by National Distillers before the brand was acquired by Beam in 1987, and older bottles will have a thicker mouth feel and more of a butterscotch flavor. Old Fitzgerald was previously produced by the legendary Stitzel-Weller before being sold to Heaven Hill in 1992, making it very desirable.<br />
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While identifying desirable dusty bottles is often brand specific (e.g., <a href="http://tokyobourbonbible.blogspot.jp/2015/05/van-winkle-family-reserve-rye.html" target="_blank">Van Winkle Family Reserve Rye</a>), dusty bottles of all brands can be dated by the markings on the bottle, the label and the tax stamp (if any). The table below summarizes the key dates and markings.<br />
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<table bgcolor="#000000" border="0" cellpadding="4" cellspacing="2" style="width: 650px;">
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</tbody><colgroup><col align="center"></col></colgroup>
<tbody>
<tr bgcolor="#ffffff"><th align="left" width="200">Date</th><th align="left">Description</th></tr>
<tr bgcolor="#ffffff"><td>1945</td><td>The phrase "Series 111" is added to the left and right of the eagle's feet, respectively, on the Federal Tax Strip</td></tr>
<tr bgcolor="#ffffff"><td>1945</td><td>Bottles made by Owens-Illinois Glass begin to use date codes and a simple "I" inside of an "O" mark</td></tr>
<tr bgcolor="#ffffff"><td>January, 1961</td><td>The phrase "Series 111" is replaced with the phrase "Series 112" </td></tr>
<tr bgcolor="#ffffff"><td>1964</td><td>The phrase "Federal Law Forbids the Sale or Re-use of this Bottle" is no longer inscribed into bottles</td></tr>
<tr bgcolor="#ffffff"><td>September 1, 1977</td><td>The phrase "Less than 1/2 Pint," the phrase "Series 112" are removed from Federal Tax Strips.</td></tr>
<tr bgcolor="#ffffff"><td>September 1, 1977</td><td>The words "Bureau of ATF," "Tax Paid" and "Distilled Spirits" are added to Federal Tax Strips</td></tr>
<tr bgcolor="#ffffff"><td>1978</td><td>UPC Codes began to appear on labels</td></tr>
<tr bgcolor="#ffffff"><td>1979</td><td>Labels begin to display metric measurements</td></tr>
<tr bgcolor="#ffffff"><td>December 1, 1982</td><td>Green and blue Bottled-in-Bond Federal Tax Strips are discontinued</td></tr>
<tr bgcolor="#ffffff"><td>July 1, 1985</td><td>All Federal Tax Strips are discontinued</td></tr>
<tr bgcolor="#ffffff"><td>October 10, 1988</td><td>Labels are required to show "% Alcohol"</td></tr>
<tr bgcolor="#ffffff"><td>November 18, 1989</td><td>Labels are required to show government health warnings</td></tr>
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For dusty bottles in Japan, one additional item of information can be helpful. From the mid-1970s until 1990 all whisky in Japan had to display its "class" on the label. Prior to the mid-1970s and after 1990, no class designation was required. These classes were based on ABV as follows:
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<tr bgcolor="#ffffff"><th align="left" width="200">Class Name</th><th align="left">Description</th></tr>
<tr bgcolor="#ffffff"><td>Class S</td><td>>40% ABV</td></tr>
<tr bgcolor="#ffffff"><td>Class 1</td><td>40% ABV</td></tr>
<tr bgcolor="#ffffff"><td>Class 2</td><td><40% ABV</td></tr>
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Importantly, the class designation will be in Japanese and not in English. The following table provides the Japanese class designation and an English translation.<br />
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<tbody>
<tr bgcolor="#ffffff"><th align="left" width="200">English</th><th align="left">Japanese</th></tr>
<tr bgcolor="#ffffff"><td>Class S Whisky</td><td>ウイスキー特級</td></tr>
<tr bgcolor="#ffffff"><td>Class 1 Whisky</td><td>ウイスキー1級 or ウイスキー一級</td></tr>
<tr bgcolor="#ffffff"><td>Class 2 Whisky</td><td>ウイスキー2級 or ウイスキー二級</td></tr>
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As noted above, bottles from before or after this period are not required to display a class designation. These bottles will only state that they are "ウイスキー" (whisky), without any mention of a specific class.Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-88212952756112812015-05-29T00:39:00.001-07:002018-12-04T06:29:44.695-08:00Van Winkle Family Reserve Rye<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Medley, Cream of Kentucky</td></tr>
<tr><td><b>Age:</b></td><td></td><td>13-19 Years</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>98 (49% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>N/A</td></tr>
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Van Winkle Family Reserve Rye is age stated as 13 years old, but is in fact between 13 and 18 years old depending on the date of the bottle. It's the Pappy of ryes, or so the story goes. In fact, Van Winkle Family Reserve Rye was not actually distilled at Stitzel-Weller or even by the Van Winkle family. No matter the origin, it's one good rye.<br />
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As I said before, this rye, depending on the year of bottling, is 13-18 years old. When first bottled in 1999, it was 13 years old. The age increased with each successive bottling until 2004 when the rye was taken out of the barrel, mixed with Cream of Kentucky Rye from Old Bernheim and put in a steel tank to arrest the aging process. From 2004-2016, the the rye was 19-years-old.<br />
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The distillery from which the rye comes also depends on the year of bottling. From 1998-2003 this rye was 100% from the Medley distillery in Owensboro. In 2004, when the rye was moved to stainless steel tanks, it was blended with rye distilled at Cream of Kentucky (Old Bernheim). There is some rumor that Buffalo Trace distilled rye was added to the blend in 2012, but this rumor is unsubstantiated.<br />
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In 2016, the <a href="https://www.straightbourbon.com/community/topic/22021-about-all-things-pappyvanwinkle/?do=findComment&comment=519405">last</a> of the blend of Medley and Cream of Kentucky were bottled. In 2018, Van Winkle Family Reserve Rye returned to the market, but is now a 100% Buffalo Trace product. This blog post only covers the historical Van Winkle Family Reserve Rye.<br />
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<b>BOTTLING YEAR</b><br />
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As you can tell, determining the specific year of bottling is essential to figuring out exactly what's in the bottle. The year of bottling can be determined with the following information: (i) bottle number, (ii) place of bottling. For later bottlings, the printed date code can be used.<br />
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<i>Bottle Number</i><br />
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At the top of each label is a handwritten bottle number that is normally preceded by a letter (A-I). For the very first bottling, however, the bottle number <a href="https://www.straightbourbon.com/community/topic/6590-old-rip-van-winkle-family-reserve-rye/?do=findComment&comment=102984">was not preceded by a letter</a>. This bottling was only available in the Japanese market.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJkgsmNTtbxhExF0_BkRgCzJeCY4UiCjobuzkz4itrBjPu3zj-PoTyO-fGiius451I6rolzLHAcATw9YBlQDkCbuybAv06nA3RuY5PzCGnX4vo1irg3Lh10Jsaml6hT3-wWGVj462e7s/s1600/DSCF1107-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJkgsmNTtbxhExF0_BkRgCzJeCY4UiCjobuzkz4itrBjPu3zj-PoTyO-fGiius451I6rolzLHAcATw9YBlQDkCbuybAv06nA3RuY5PzCGnX4vo1irg3Lh10Jsaml6hT3-wWGVj462e7s/s640/DSCF1107-6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Original Bottling for Japanese Market (un-Lettered)</td></tr>
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The next bottling (the first US bottling) was in 1999. In this release the bottle number was preceded by the letter "A." For subsequent yearly US releases, the letter code continued through the alphabet, ending with "I" in 2007.<br />
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In late 2008, the letter code again changed. For this bottling, the letter code started back at "A" and, unlike in the previous system, the lettering did not increase each year. Instead, the lettering was increased approximately every two years (i.e., "B" labeled bottles began in 2010).<br />
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For the 2016 bottling, the letter code changed to "Z." This was to <a href="https://www.straightbourbon.com/community/topic/22021-about-all-things-pappyvanwinkle/?do=findComment&comment=519405">designate the end</a> of the blend of Cream of Kentucky and Medley that had been tanked in 2004.<br />
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<i>Place of Bottling</i><br />
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Because the numbering started over with "A" in 2008, it is also necessary to check the place of bottling in order to determine the age of the bottle. From 1998 - 2002, this rye was bottled in Lawrenceburg. Sometime in 2002, the bottling was moved to Buffalo Trace in Frankfort. The front of the bottle will state the place of bottling. Therefore, the newer "A," "B" and "C" bottlings will state that they are from Lawrenceburg. For "D" bottlings that were bottled in Frankfort, the best way to disambiguate is to check whether a date code is printed on the bottle. Only the second "D" bottling had a date code.<br />
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For a collection of posts by Julian Van Winkle confirming most of this information click <a href="https://www.straightbourbon.com/community/topic/11405-hirsch-and-van-winkle-ryes/#comment-158309" target="_blank">here</a>.<br />
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The table below summarizes the above information.<br />
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</tbody><colgroup><col align="center"></col></colgroup>
<tbody>
<tr bgcolor="#ffffff"><th width="60">Year</th><th width="100">Letter Code</th><th width="60">Age</th><th align="left">Notes</th></tr>
<tr bgcolor="#ffffff"><td align="center">1998</td><td align="center">None</td><td align="center">13</td><td>Japan Only; 100% Medley</td></tr>
<tr bgcolor="#ffffff"><td align="center">1999</td><td align="center">A</td><td align="center">14</td><td>First US Release</td></tr>
<tr bgcolor="#ffffff"><td align="center">2000</td><td align="center">B</td><td align="center">15</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2001</td><td align="center">C</td><td align="center">16</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2002</td><td align="center">D</td><td align="center">17</td><td>Bottling moved from Lawrenceburg to Frankfort</td></tr>
<tr bgcolor="#ffffff"><td align="center">2003</td><td align="center">E</td><td align="center">18</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2004</td><td align="center">F</td><td align="center">19</td><td>Moved into stainless steel tanks; Cream of Kentucky blended with Medley</td></tr>
<tr bgcolor="#ffffff"><td align="center">2005</td><td align="center">G</td><td align="center">19</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2006</td><td align="center">H</td><td align="center">19</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2007</td><td align="center">I</td><td align="center">19</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2008</td><td align="center">A</td><td align="center">19</td><td>Letter code starts over with "A"</td></tr>
<tr bgcolor="#ffffff"><td align="center">2009</td><td align="center">A</td><td align="center">19</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2010</td><td align="center">B</td><td align="center">19</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2011</td><td align="center">B</td><td align="center">19</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2012</td><td align="center">C</td><td align="center"><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-align: left;">≥</span>13</td><td>Rumored that Buffalo Trace distilled rye was added to the blend</td></tr>
<tr bgcolor="#ffffff"><td align="center">2013</td><td align="center">D</td><td align="center"><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-align: left;">≥</span>13</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2014</td><td align="center">E</td><td align="center"><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-align: left;">≥</span>13</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2015</td><td align="center">F</td><td align="center"><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-align: left;">≥</span>13</td><td></td></tr>
<tr bgcolor="#ffffff"><td align="center">2016</td><td align="center">Z</td><td align="center"><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-align: left;">≥</span>13</td><td>End of tanked Medely/Bernheim blend</td></tr>
</tbody></table>
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com6tag:blogger.com,1999:blog-7778898751807214768.post-81236595976888514962015-05-16T19:03:00.001-07:002016-04-08T00:44:00.446-07:00Willett Family Estate 6 Year<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Unknown</td></tr>
<tr><td><b>Age:</b></td><td></td><td>6 Years</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>121.8 (60.9% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 5000</td></tr>
</tbody></table>
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There is a lot of controversy when it comes to Willett Family Estate. The bourbons are rather expensive for the age statement and normally no information as to the provenance of what is inside the bottle, aside from that it is "distilled in Kentucky," is provided. OK, so we know it's not Jack Daniels in the bottle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzIxat0lJ08XbVMNru3WoeEMjMI-GPWpKaYn6I_o5oSscKHJlkrk03vlXMtwt3d134teTWNwlGBbs8PpyGZHq3s40WWjOaQp3q0DxVHwn8Y3Bsbd6Kd7mWE-rl9PYfZIYucoEjWRmrjA/s1600/DSCF0661-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzIxat0lJ08XbVMNru3WoeEMjMI-GPWpKaYn6I_o5oSscKHJlkrk03vlXMtwt3d134teTWNwlGBbs8PpyGZHq3s40WWjOaQp3q0DxVHwn8Y3Bsbd6Kd7mWE-rl9PYfZIYucoEjWRmrjA/s640/DSCF0661-7.jpg" width="640" /></a></div>
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Willett Family Estate is actually a label used for a barrel selection program where groups or individuals can purchase full barrels of bourbon that will then be bottled by Willett using the Willett Family Estate label. Naturally, what's in the bottle will vary from bottle to bottle.</div>
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This particular bottle is one that I have seen for sale in many stores around Tokyo. My guess is that a distributor commissioned the bottling and then distributed it to various stores. The label states that this bottle comes from barrel number 64 and is bottle number 5 of 200. The bourbon is bottled at barrel proof. In this case, that is 121.8 proof.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCW4BgGxp5wjo8KAgD7sgx-a9ULQ4JhuhxnGq88adfmqipsvAkLVrhzNsOcFnSdoaTpqKjXDYSc-KikT9hWTJsDcoaCPky-d9WTMMOfTjMRHXTBLCGXD_t3k5fBshYwB2FpKZh7_2mMI/s1600/DSCF0664-8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCW4BgGxp5wjo8KAgD7sgx-a9ULQ4JhuhxnGq88adfmqipsvAkLVrhzNsOcFnSdoaTpqKjXDYSc-KikT9hWTJsDcoaCPky-d9WTMMOfTjMRHXTBLCGXD_t3k5fBshYwB2FpKZh7_2mMI/s640/DSCF0664-8.jpg" width="640" /></a></div>
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The bottle does have a very nice shape - it is a little taller and thinner than most bourbon bottles. The cork is dipped in purple wax. All in all a very nice package. </div>
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The nose is sweet, think hay, vanilla and nutmeg. It's reminiscent of <a href="http://tokyobourbonbible.blogspot.jp/2014/01/blantons-straight-from-barrel.html" target="_blank">Blanton's Straight from the Barrel</a>. </div>
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Surprisingly, the sweetness in the nose is lacking in the flavor. Instead, you get standard issue "oakiness" and "wood." Almost savory. On the finish I detect a little bit of the mintiness that is common in Heaven Hill distilled bourbon. </div>
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The high proof on the bourbon overwhelms the flavor, but it develops a little more with the addition of water. It's a little hot for 120 proof, but that's not unexpected considering its youth.</div>
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If I were to guess, I would say the bourbon is Heaven Hill distillate, but this is pretty safe bet considering that most of the NDP bottles are. </div>
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<b>Verdict</b>: Heaven Hill distilled bourbon in a pretty bottle. </div>
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Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-39480846623472915042015-02-16T04:45:00.000-08:002016-03-27T19:36:24.292-07:00Liquors HasegawaYou've found it; you're quest is over. Liquors Hasegawa has one of the best selections of bourbons and Scotch in Tokyo and you can sample most of the bottles for a nominal fee.<br />
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<a href="http://www.liquors-hasegawa.com/" target="_blank">Hasegawa</a> is located in the <a href="http://www.yaechika.com/access.html" target="_blank">Yaesu Underground</a> near Tokyo Station. The easiest way to get their though is to ride to either Nihonbashi or Kyobashi (both on the Ginza line) and then use entrance <a href="http://www.yaechika.com/shop_detail/sp035/sp035.html#%90H%95i" target="_blank">#23 or 24 </a>to enter Yaesu Underground. Hasegawa is down the corridor from these entrances (there is only one way to go). It is possible to navigate to Hasegawa from Tokyo station, but it is a very long walk and there are many twists and turns that are difficult to navigate on your first visit. More <a href="http://www.yaechika.com/shop_detail/sp035/sp035.html#%90H%95i" target="_blank">information</a> can be found on their website.<br />
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Hasegawa has an approximately eight shelves of bourbon that go from the floor to the ceiling. The most expensive items are located on the top shelf and hard to see, but it is fairly easy to visually browse the rest of the stock. There is a stock list printed in katakana available, but the <a href="http://www.liquors-hasegawa.com/SHOP/66876/66945/list.html" target="_blank">stock list</a> on the website is kept up to date and includes a picture with each entry. Hasegawa has every widely available Japan-only bourbon as well as many bottles imported from the United States. The best part of the store, however, is that most of the bottles are available for tasting.<br />
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Each bottle that is available for tasting will have a special sticker listing the price for a taste (approx. .5 oz./15mL). These prices start at JPY 100 and top out at JPY 200. All in all a pretty good deal. When you do decide to taste, one of the clerks will pull out a shelf from shelving unit on the opposite side of the aisle and pour a small amount of bourbon into a stemmed spirits glass. Hasegawa limits the number of concurrent tastings to two, but there is no hard limit to the number of bourbons you may try. There are, however, signs that state that Hasegawa is not a bar, so don't get disorderly.<br />
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The only downside of Hasegawa is the store itself is small and most of the space is taken up by shelves full of bourbon, Scotch, calvados, gin, etc.. There is only one very small aisle and this can get crowded on weekends, so I recommend visits on weekdays.Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-38644029623741600102014-10-22T02:47:00.000-07:002016-03-22T18:43:21.505-07:00Evan Williams 12 Year<table><tbody>
<tr><td><b>Distillery:</b></td><td></td><td>Heaven Hill</td></tr>
<tr><td><b>Age:</b></td><td></td><td>12 Years</td></tr>
<tr><td><b>Proof:</b></td><td></td><td>101 (50.5% ABV)</td></tr>
<tr><td><b>Price:</b></td><td></td><td>JPY 2200</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdWUc5sutPepJLnrJw0zn-ApsnMoyYmuCEIyb7Q18DAbmlMo3ytvykFNJ6Z3nvF2K3ZRYQaoMUnNizT6TQ5tMvZnBHH4bTZShdKLHiuk6GkzVz7fSpyTy7aqYsOBhZl3YilfsqFEdSTQ/s1600/DSCF0643-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdWUc5sutPepJLnrJw0zn-ApsnMoyYmuCEIyb7Q18DAbmlMo3ytvykFNJ6Z3nvF2K3ZRYQaoMUnNizT6TQ5tMvZnBHH4bTZShdKLHiuk6GkzVz7fSpyTy7aqYsOBhZl3YilfsqFEdSTQ/s320/DSCF0643-2.jpg" width="212" /></a></div>
Evan Williams is a brand distilled and bottled by Heaven Hill that comes in many different expression (e.g., black label, green label, single barrel, 1783).<br />
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For the Japanese market (and the Heaven Hill gift shop), there is also Evan Williams red label - a 12 year age-stated expression. Aside from the color, the packaging is substantially similar to the black and green labels.<br />
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The upper label boasts that its has been "charcoal filtered." This is not the Lincoln County Process for which Jack Daniels is famous. Instead, the bottle is just advertising a fact that is true of <a href="http://www.straightbourbon.com/forums/showthread.php?3999-Evan-Williams-and-The-Charcoal-Filter" target="_blank">almost all bourbon</a>. Recently, however, it has become more common for bourbon labels to advertise the fact that they have not been filtered (i.e., non-chill filtered).<br />
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Evan Williams 12 Year has the caramelly sweetness that is some common in Heaven Hill with most of the rough edges shaved off. The hints of mint at in the finish that is common with Heaven Hill products is still present, but takes a back seat to the woody vanilla. Compared to the Elijah Craig 12 (also a Heaven Hill product) it doesn't have the same level of oakiness and spice. It's not by any means a complicated bourbon, but I did very much enjoy the bottle.<br />
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Recently, Evan Williams 12 Year has been made available for sale at the Heaven Hill gift shop. I'm not sure if this is the same bourbon that is sold in Japan, but the label looks identical. With Evan Williams 12 Year available in Japan for around $20, I'd be hesitant to pay the hundred dollars asked by Heaven Hill. I'd probably spend my money on Heaven Hill Select Stock.<br />
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<b>Verdict:</b> Evan Williams 12 is a very good example of Heaven Hill bourbon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsICkud17zZftGAQBJlnCG-vlvSzEJmZe6G4APMeKFgUdZQgEdeqq01ya68mat5xhxuGh1nXu_XMOprSjnsuPfGZ-0DGj1ub8qXkKuhVAaKEX67v4CQuQySTR30g0hvtO_j4qDln4GYpg/s1600/DSCF0646-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsICkud17zZftGAQBJlnCG-vlvSzEJmZe6G4APMeKFgUdZQgEdeqq01ya68mat5xhxuGh1nXu_XMOprSjnsuPfGZ-0DGj1ub8qXkKuhVAaKEX67v4CQuQySTR30g0hvtO_j4qDln4GYpg/s640/DSCF0646-3.jpg" width="640" /></a></div>
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Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-70627522058990647002014-09-17T02:20:00.003-07:002016-03-22T18:35:42.223-07:00Wild Turkey 8 Year<table>
<tbody>
<tr>
<td><b>Distillery:</b></td>
<td></td>
<td>Wild Turkey</td>
</tr>
<tr>
<td><b>Age:</b></td>
<td></td>
<td>8 Years</td>
</tr>
<tr>
<td><b>Proof:</b></td>
<td></td>
<td>101 (50.5% ABV)</td>
</tr>
<tr>
<td><b>Price:</b></td>
<td></td>
<td>JPY 2500</td>
</tr>
</tbody></table>
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This is the youngest Wild Turkey bottling to bear an age statement. In terms of age, it sits between Wild Turkey 101 and <a href="http://tokyobourbonbible.blogspot.jp/2014/03/wild-turkey-12-year.html" target="_blank">Wild Turkey 12 Year</a>. Wild Turkey 101, though it doesn't bear an age statement, is a blend of 6-8 year whiskey. This means that the Wild Turkey 8-year shouldn't be substantially different from the 101.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6novNtAFXktUasUQ08X5k7BcD-DCA5D_Lt0eHjS-p_leUMv2RSHoR3WukZCex6QlSL-5mBoao6k8wCscrB4Lm6MBTuJCEqHsY8kShh-VMxikyE_UcbfPoU0bmklvehpXZatDNoQaDjIg/s1600/DSCF0628.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6novNtAFXktUasUQ08X5k7BcD-DCA5D_Lt0eHjS-p_leUMv2RSHoR3WukZCex6QlSL-5mBoao6k8wCscrB4Lm6MBTuJCEqHsY8kShh-VMxikyE_UcbfPoU0bmklvehpXZatDNoQaDjIg/s200/DSCF0628.gif" width="178" /></a></div>
Until the 1990s, Wild Turkey 8 year was available in the U.S. Over time, however, the age statement disappeared. At first, it was replaced with the phrase "No. 8" and eventually any mention of the number "8" disappeared altogether. Japanese consumers, however, place a strong emphasis on age statements, so this expression has remained available in Japan even after disappearing from shelves in the U.S. This is not to say that currently available Wild Turkey 8 Year can compete with Wild Turkey from the 1990s.<br />
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At half the price of the Wild Turkey 12 Year, however, you would expect that it won't be quite as good. It's got all the flavors that make the 12 Year great, but those extra four years really calm down and integrate these flavors so that they're working in unison and not fighting for your attention.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf3c1BsgkjQCj9uNbQxbuF7fqK4dTmPOFGCy5RMUVosc1bxJu7I_pogi3or8iKiBHDnT_UnlecCblpM_-5HAf_onxdN-fmjgGOw5yRJKW-axBB7T976bIOcGc6hMd2-2wqxoSxT7Owf8/s1600/DSCF0633.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf3c1BsgkjQCj9uNbQxbuF7fqK4dTmPOFGCy5RMUVosc1bxJu7I_pogi3or8iKiBHDnT_UnlecCblpM_-5HAf_onxdN-fmjgGOw5yRJKW-axBB7T976bIOcGc6hMd2-2wqxoSxT7Owf8/s320/DSCF0633.jpg" width="160" /></a></div>
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Looking at the glass, the color is a tawny brown. Enough light shines through to betray the fact that flavors will not be particularly decadent. About what you would expect from an 8-year-old bourbon.<br />
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Right off the bat there is a lot of wood flavor vying for your attention along with the 50.5% of the bourbon that consists of alcohol. Once those two settle in you get those classic caramel and vanilla flavors of the Wild Turkey taste profile with a little bit of a medicinal finish. All in all, it is more similar Wild Turkey 101 than the 12 Year, which is to be expected given that similarity in both age and price point.<br />
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I have a theory that the large differences between Wild Turkey 8 and 12 year are a result of an increase in barrel entry proof. Wild Turkey increased their barrel entry proof from <a href="http://chuckcowdery.blogspot.jp/2012/12/of-whiskey-and-innovation-part-3.html" target="_blank">110° to 115°</a> around 2006. This means that Wild Turkey 8 year that appeared on the market beginning around 2014 would have consisted of the newer distillate, while the Wild Turkey 12 would still be coming from barrels with a lower entry proof. This theory is further supported by the fact that the old label Wild Turkey 8 (right) that I have tried was much better, and much more like the 12 year, than the new label bottles (above).<br />
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<b>Verdict: </b>If you are a Wild Turkey fan, consider picking one of these up if you can't find the 12 Year (now that it is out of production).<br />
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-30225927149595133202014-09-16T02:50:00.001-07:002016-05-19T01:12:14.252-07:00Wild Turkey 13 Year Distiller's Reserve<table>
<tbody>
<tr>
<td><b>Distillery:</b></td>
<td></td>
<td>Wild Turkey</td>
</tr>
<tr>
<td><b>Age:</b></td>
<td></td>
<td>13 Years</td>
</tr>
<tr>
<td><b>Proof:</b></td>
<td></td>
<td>91 (45.5% ABV)</td>
</tr>
<tr>
<td><b>Price:</b></td>
<td></td>
<td>JPY 6000</td>
</tr>
</tbody></table>
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Filling out the age statement Wild Turkey produced for the Japanese market is the Wild Turkey 13 year. Even though its the oldest member of the bunch, you wouldn't know it from the taste.<br />
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According to the explanation on the side of the box, the 13 Year is specially selected from barrels that aged on the lower levels of the rickhouse. This drives the alcohol content down and also makes the barrels age more slowly than those higher in the rickhouse. Accordingly, all 13 years that this bourbon has spent in the barrel are not borne out in the taste profile. For comparison, Wild Turkey Master's Keep, which was bottled at a barrel strength of 86.8 proof, was also aged at the bottom of the rickhouse<br />
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Wild Turkey used to distill at a lower proof than other distillers, allowing the company to add less water to the finished product and, according to the company, achieve a richer flavor. It stands to reason that a lower proof going into the barrel means there is less margin for error in the aging process. I have a suspicion that the 13 year was in part created in part to allow Wild Turkey to sell aged bourbons that had fallen below 101 proof mark at a premium price. This makes a lot of sense in Japan where age statements sell bottles.<br />
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The bottom line is that even though this bourbon is one year older than the <a href="http://tokyobourbonbible.blogspot.jp/2014/03/wild-turkey-12-year.html" target="_blank">Wild Turkey 12 Year</a>, it tastes younger and has more in common with the <a href="http://tokyobourbonbible.blogspot.jp/2014/09/wild-turkey-8-year.html" target="_blank">Wild Turkey 8 Year</a>.<br />
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This bourbon also seems to be geared toward the Japanese pallet which makes it a milder experience overall than the Wild Turkey 12 Year. Overall, however, the flavors are more balanced. This bourbon would work very well in a highball, which is unfortunately how a lot of high end whiskey is consumed in Japan.<br />
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The nose is somewhat deceiving. It has the beautifully developed nose of the Wild Turkey 12 year that is not backed up by the flavor.<br />
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Upon tasting, you can immediately tell this is related to the 8 and 12 year. A little more spice and a little more balance than the 8 year overall. The dark caramel flavors that predominated the 12 year are missing, but there is not as much vying for the attention of your pallet as there was with the 8 year. <br />
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Honestly, this bourbon seems like it was made to be given as a gift, probably to someone who doesn't know much about bourbon. The packaging includes a box, it has a nice 13-year age statement and is marked as "distiller's reserve." Unfortunately, your paying for what's on the outside of the bottle as much as you are paying for what's inside.<br />
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<b>Verdict:</b> Save your money for something else like <a href="http://tokyobourbonbible.blogspot.jp/2014/01/blantons-straight-from-barrel.html" target="_blank">Blanton's Straight from the Barrel</a>.Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-7478793950970455792014-06-18T21:33:00.000-07:002016-03-27T19:35:41.248-07:00Ancient Ancient Age 8 Year<table>
<tbody>
<tr>
<td><b>Distillery:</b></td>
<td></td>
<td>Buffalo Trace (under contract with Age International)</td>
</tr>
<tr>
<td><b>Age:</b></td>
<td></td>
<td>8 Years</td>
</tr>
<tr>
<td><b>Proof:</b></td>
<td></td>
<td>86 (43% ABV)</td>
</tr>
<tr>
<td><b>Price:</b></td>
<td></td>
<td>JPY 1400-2600</td>
</tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JXQgjiqBjtzvQuejSRiM9wILpQYO9-cWL4PNR7uKkqC-0Wwg64kwMecRUTo1KhzPUuKPMoT0LL_GlOeZaIahgIQdBgXfoCQM-7vvxQYUmYYJffEMjjycwadcw_BJCVskAfzrw7bTSCw/s1600/IMG_0335-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JXQgjiqBjtzvQuejSRiM9wILpQYO9-cWL4PNR7uKkqC-0Wwg64kwMecRUTo1KhzPUuKPMoT0LL_GlOeZaIahgIQdBgXfoCQM-7vvxQYUmYYJffEMjjycwadcw_BJCVskAfzrw7bTSCw/s1600/IMG_0335-1.jpg" width="300" /></a></div>
Ancient Ancient Age 8 Year sits between the Ancient Ancient Age 10 Star, which is about 6-years-old, and the Ancient Ancient Age 10 Year. It shares its mash bill (BT#2) with Blanton's, another Age International expression, but its taste profile is a little sweeter and it is a little less complicated overall.<br />
<br />
Ancient Ancient Age 8 Year is 86 proof, four proof lower than the Ancient Ancient Age 10 Star. The dilution seems to balance out the additional two years of aging compared to the Ancient Ancient Age 10-star and also affects the color.<br />
<br />
Aside from the "8 year" on the label, the design is essentially the same as other Ancient Ancient Age expressions.<br />
<br />
It's not as dark as you might think, given that its 8 years old, but its a little darker than Ancient Age 10 Star.<br />
<br />
The bourbon is sweet, spicy and with lots of woody tannins (even though its only 8 years old). Ancient Age, like Blanton's, is made using Buffalo Trace's high rye mash bill (#2) and it really shows. The spiciness of the rye and the wood really define the flavor and overwhelm the sweetness of the corn.<br />
<br />
Though Ancient Ancient Age and Ancient Ancient Age 10 Star are fairly easy to find, the 8 year is rather scarce. In fact, the 10 year is probably easier to find than the 8 year and the prices between the 8 and 10 year are almost identical.<br />
<br />
<b>Verdict: </b>All-in-all, this bourbon is more similar to the Ancient Ancient Age 10 Star than the Ancient Ancient Age 10 Year. The harsher alcohol flavors are still present and the taste profile hasn't evened out in the way Ancient Ancient Age 10 Year's flavor has. As is the case with many bourbons, this one improves a lot once it's warmed up in your glass. I don't mind drinking this bourbon, but given its price and scarcity save some room in your cabinet (or suitcase) for something else.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzk8R_s6ADRf8SWzcQ4WhWp_rOoOkmZJ2mn3sirvs84S54ZwC8Te1vvRzymDfDWpE0FfBbTqsnquRL8UgXbYyA5lLrI9GKU3UJ5cazlIbG64Tx8fmBtf6PShTRlp5ssxxM2qY_F09E1Wo/s1600/DSCF4703-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzk8R_s6ADRf8SWzcQ4WhWp_rOoOkmZJ2mn3sirvs84S54ZwC8Te1vvRzymDfDWpE0FfBbTqsnquRL8UgXbYyA5lLrI9GKU3UJ5cazlIbG64Tx8fmBtf6PShTRlp5ssxxM2qY_F09E1Wo/s1600/DSCF4703-1.jpg" width="640" /></a></div>
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-80582017083212590432014-03-26T05:24:00.000-07:002016-03-22T18:18:13.793-07:00Wild Turkey 12 Year<table>
<tbody>
<tr>
<td><b>Distillery:</b></td>
<td></td>
<td>Wild Turkey</td>
</tr>
<tr>
<td><b>Age:</b></td>
<td></td>
<td>12 Years</td>
</tr>
<tr>
<td><b>Proof:</b></td>
<td></td>
<td>101 (50.5% ABV)</td>
</tr>
<tr>
<td><b>Price:</b></td>
<td></td>
<td>JPY 5500 (Historical)</td>
</tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5_uTMJHzsGaal5cT9LYznFBXrgdhQhbgp8dKPSG1yqFO76g1jnqMIl9xuzlHxJ5mfDjKxkF_69dx3RmIF38yI4ko8rhpiApix4ktOfcpuR3CeNlkK5_u1zO1Ta3uggcY-Zdg8f_Yie0/s1600/DSCF0655-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5_uTMJHzsGaal5cT9LYznFBXrgdhQhbgp8dKPSG1yqFO76g1jnqMIl9xuzlHxJ5mfDjKxkF_69dx3RmIF38yI4ko8rhpiApix4ktOfcpuR3CeNlkK5_u1zO1Ta3uggcY-Zdg8f_Yie0/s320/DSCF0655-5.jpg" width="211" /></a></div>
Age stated Wild Turkey 101 is one of the most sought-after Japanese only bourbons. In part, this is because of limited edition bottling of Wild Turkey 12 year that used to be released in the U.S. The most well known of these releases are known as the "cheesy gold foil" and "split-label." The cheesy gold foil variant is the older of the two and had a reflective gold label with a picture of a turkey in flight above the age statement. The split-label, as the name implies, has a label that is split into two parts - the larger top portion contains the Wild Turkey brand name and a picture of a turkey to the right and the smaller bottom portion contains the age statement. I tasted the cheesy gold foil variant at <a href="http://tokyobourbonbible.blogspot.jp/2014/01/cask.html">Cask Strength</a> and it was very good. One of the best bourbons I have ever tasted.<br />
<br />
Do the Japanese releases measure up? No, but they are still very good.<br />
<br />
The 12 Year sits in the middle of the current age-stated Wild Turkey offerings - at four years older than the <a href="http://tokyobourbonbible.blogspot.jp/2014/09/wild-turkey-8-year.html" target="_blank">8 Year</a> and 1 Year younger than the <a href="http://tokyobourbonbible.blogspot.jp/2014/09/blog-post.html" target="_blank">13 Year</a>. Those four extra years in the barrel compared 8 Year have really made a difference.<br />
<br />
There are two variants of Wild Turkey 12 commonly encountered in Japan. The older label (pictured above) and the newer label (pictured below). The change from the old to new label occurred in about 2003. Unlike the 8 Year, I don't think there is any reason to prefer the older bottles to the the newer.<br />
<br />
The nose has a lot of dark fruit and brown sugar. It smells very similar to the <a href="http://tokyobourbonbible.blogspot.jp/2014/01/blantons-straight-from-barrel.html" target="_blank">Blanton's Straight From the Barrel</a>.<br />
<br />
The taste really lives up to the nose. Its sweet at first with caramel and moving to lots of wood. It tastes the way bourbon should, which is not surprising given that Wild Turkey uses a standard (12-13% rye) mash bill. Every time I come back to this bottle after spending some time away, I'm very surprised at how much I enjoy the bourbon. It's truly excellent. <br />
<br />
Unfortunately, Wild Turkey 12 went out of production in 2014. While this bourbon can still be found on shelves with some diligence, it is only getting very hard to find. Some online sites are now asking around JPY 15,000 per bottle. I'm not sure that it's worth the marked up price.<br />
<br />
<b>Verdict:</b> If you happen to come across one of these bottles at retail, buy it.<br />
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<br />Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0tag:blogger.com,1999:blog-7778898751807214768.post-76427730588900681782014-02-11T23:48:00.000-08:002016-12-01T22:55:27.472-08:00TTB Regulations for WhiskeyWhat is bourbon? This is may sound like a metaphysical question, but it has been a legal question since President Taft <a href="http://www.gobourbon.com/the-taft-decision/" target="_blank">defined bourbon</a> nearly 100 years ago. Currently, the Alcohol and Tobacco Tax and Trade Bureau (TTB) is in charge of the regulations governing what and what is not bourbon.<br />
<br />
A summary of the relevant regulations (with citations) follows.<br />
<i><br /></i>
<b>GRAIN NEUTRAL SPIRIT</b><br />
<i><br /></i>Neutral spirits are distilled spirits produced from any material that come off the still at at least 190 proof and are bottled at greater than or equal to 80 proof. This provides the ceiling for what can be considered "whiskey," because any spirit (no matter the mash bill) distilled at or above 190 proof cannot be considered whiskey, even if aged in new charred own barrels. Good examples of liquors derived from neutral spirits are vodka and gin. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(a)</a>)<br />
<br />
<b>PURE WHISKIES</b><br />
<b><br /></b>
The following types of whiskey do not contain any grain neutral spirit.<br />
<b><br /></b>
<i>Whiskey</i><br />
<br />
Whiskey is an alcoholic distillate from a fermented mash of grain produced at less than 190 proof, stored in oak containers and bottled at greater than or equal to 80 proof. Corn whiskey is exempt from the requirement that it be stored in oak containers. In addition, the distillate must possess the taste, aroma and characteristics generally attributed to whiskey. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)</a>)<br />
<br />
Importantly, even if a product fulfills the requirements of one of the more specific types below, the product may still be marketed as "whiskey." For example, Jack Daniel's markets itself as "Tennessee Whiskey," even though it meets all the requirements for straight bourbon whiskey. Further, Early Times (also a Brown-Forman product) is marketed as "Kentucky Whiskey" in the U.S., even though it meets all the requirements for "blended bourbon whiskey."<br />
<br />
References to the word "whiskey" below are with reference to this definition.<br />
<br />
<i>Bourbon, Rye & Corn Whiskey</i><br />
<i><br /></i>
Bourbon, rye, wheat, malt and rye malt whiskey is a whiskey produced from a fermented mash of at least 51% corn, rye wheat, malt or rye malt, respectively. The whiskey cannot be distilled above 160 proof, must be barreled at no greater than 125 proof and must be aged in new charred oak barrels. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(1)(i)</a>)<br />
<br />
"Corn whiskey" is whiskey produced from a fermented mash of at least 80% corn. The whiskey cannot be distilled above 160 proof. If the whiskey is barreled, if cannot be barreled at more than 125 proof and must be aged in used or uncharred new oak barrels. It cannot be subjected to charred wood. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(1)(ii)</a>)<br />
<br />
Any of the above whiskies may be mixed with whiskey of the same type. For example, a mixture of bourbon with a mash bill of 78% corn, 12% rye and 10% malt (e.g. Wild Turkey) and bourbon with a mash bill of 60% corn, 35% rye and 5% malt (i.e., OES_ Four Roses) is still considered "bourbon." (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(1)(i), (ii)</a>)<br />
<br />
Any of the above types of whiskey that have been aged for at least two years are further designated "straight." For example, "straight bourbon whiskey" or "straight rye whiskey." (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(1)(iii)</a>)<br />
<br />
Whiskey that is not 51% of any type of grain, but has come off the still at no more than 160 proof, entered the barrel at no more than 125 and been aged for more than two years in new charred oak barrels is simply "straight whiskey." While in the case of straight bourbon or straight rye, the appendage of the term "straight" simply signals that the bourbon or rye is over two years old, in the case of straight whiskey the term "straight" not only means that the whiskey has been aged for two years, but also means that they whiskey is in compliance with the aging and lower distillation and barreling proof requirements for bourbon. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(1)(iii)</a>)<br />
<br />
A whiskey is still designated "straight" if it is a mixture of straight whiskies of the same type produced in the same state. For example, a mixture of straight rye whiskey produced in Kentucky (i.e. Rittenhouse) and a straight rye whiskey produced in Indiana (i.e. George Dickel Rye) would not be considered a straight rye whiskey. A mixture of two straight rye whiskies produced in Pennsylvania, however, would be considered a straight rye whiskey. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(1)(iii)</a>)<br />
<br />
A whiskey designated "straight" may not contain any harmless coloring, flavoring or blending materials. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_123" target="_blank">27 CFR §5.23(a)(3)(iii)</a>)<br />
<br />
<i>Whiskey Distilled from Bourbon</i><br />
<i><br /></i>
A whiskey that is distilled no higher than 160 proof from a fermented mash of at least 51% corn, rye, wheat, malted barley or malted rye, but that is aged in <i>used</i> oak barrels, is "whiskey distilled from bourbon, rye, wheat, malted barely or malted rye," respectively. Corn whiskey may not be labeled "whiskey distilled from bourbon." Any of the above types of whiskey may be mixed with whiskey of the same type. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(2)</a>)<br />
<br />
<i>Light Whiskey</i><br />
<i><br /></i>
"Light whiskey" is whiskey distilled higher than 160 proof that is aged in used or uncharred new oak containers. A mixture of light whiskies is still considered "light whiskey." If light whiskey is mixed with less than 20% of a straight whiskey it is "blended light whiskey" or "light whiskey - a blend." (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(3)</a>)<br />
<br />
The table below breaks down the key characteristics of each type (in order of distillation proof):<br />
<br />
<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;"><tbody></tbody><colgroup><col align="center"></col></colgroup><tbody>
<tr bgcolor="#ffffff"><th align="left">Type</th><th align="left">Mash Bill</th><th align="left">Distillation Proof</th><th align="left">Barrel Entry Proof</th><th align="left">Type of Oak Barrel</th></tr>
<tr bgcolor="#ffffff"><td align="left">Grain Spirit</td><td align="left">Any</td><td align="left">≥190</td><td>N/A</td><td>No Barrel Aging</td></tr>
<tr bgcolor="#ffffff"><td align="left">Whiskey</td><td align="left">Any Grain</td><td align="left"><190</td><td>None</td><td>Any Type</td></tr>
<tr bgcolor="#ffffff"><td align="left">Light Whiskey</td><td align="left">Any Grain</td><td align="left">>160</td><td>None</td><td>New Uncharred or Used</td></tr>
<tr bgcolor="#ffffff"><td align="left">Bourbon / Rye Whiskey</td><td align="left">≥51% Named Grain</td><td align="left">≤160</td><td>≤125</td><td>New Charred</td></tr>
<tr bgcolor="#ffffff"><td align="left">Corn Whiskey</td><td align="left">≥80% Corn</td><td align="left">≤160</td><td>≤125 (if barreled)</td><td>New Uncharred or Used (if barreled)</td></tr>
<tr bgcolor="#ffffff"><td align="left">Whiskey distilled from Bourbon / Rye</td><td align="left">≥51% Named Grain</td><td align="left">≤160</td><td>None</td><td>Used</td></tr>
</tbody></table>
<br />
<b>WHISKEY CONTAINING GRAIN NEUTRAL SPIRITS</b><br />
<b><br /></b>
The following types of whiskey contain some amount of grain neutral spirit.<br />
<br />
<i>Blended Whiskey</i><br />
<br />
"Blended whiskey" or "whiskey - a blend" is a mixture of whiskies that contains at least 20% straight whiskey. The other 80% may be whiskey or neutral spirits. Blended whiskey may contain harmless coloring, flavoring or blending materials. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(4)</a>) <br />
<br />
Blended whiskey that contains at least 51% of one of the types of straight whisky will be further designated based on that type. For example, blended whiskey made of 51% straight bourbon whiskey is "blended bourbon whiskey." (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(4)</a>) <br />
<br />
<i>A Blend of Straight Whiskies</i><br />
<i><br /></i>
"A blend of straight whiskies" is a mixture of straight whiskies that do not otherwise conform to the standard for straight whiskey. For example, a blend of 50% straight bourbon whiskey and 50% straight rye whiskey (i.e. High West's Bourye) would be considered a blend of straight whiskies. In addition, a blend of straight whiskies <i>may</i> contain harmless coloring, flavoring or blending materials. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(5)(i)</a>)<br />
<br />
A blend of straight whiskies that consists entirely of a single type of straight whiskey, but does not conform to the standards for such straight whiskey (i.e., coloring has been added or the whiskies were produced in different states), is further designated by the specific type of straight whiskey. For example, a mixture of straight rye whiskey produced in Kentucky and a straight rye whiskey produced in Indiana would not be considered a straight rye whiskey, but would be considered "blended straight rye whisky" or "a blend of straight rye whiskies." Further, a mixture of two straight rye whiskies produced in Pennsylvania to which coloring had been added would not be considered a straight rye whiskey, but would be blended straight rye whiskey. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(5)(ii)</a>)<br />
<br />
The harmless coloring, flavoring or blending materials do not include neutral spirits. For example, a mixture of 49% straight rye whiskey, 49% straight bourbon whiskey and 2% neutral spirit is not a "blend of straight whiskies." Instead, such mixture would be considered merely "blended whiskey." (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(b)(5)(iii)</a>)<br />
<br />
<i>Spirit Whiskey</i><br />
<i><br /></i>
"Spirit Whiskey" is a mixture of whiskey and grain neutral spirit. Spirit whiskey must contain at least 5%, but no more than 20%, whiskey.<br />
<br />
<table bgcolor="#000000" border="0" cellpadding="2" cellspacing="2" style="width: 650px;"><tbody></tbody><colgroup><col align="center"></col></colgroup><tbody>
<tr bgcolor="#ffffff"><th align="left">Type</th><th align="left">Percent Straight Whiskey</th><th align="left">Non-Straight Whiskey Portion</th><th align="left">Versus Straight Whiskey</th></tr>
<tr bgcolor="#ffffff"><td align="left">Spirit Whiskey</td><td align="left">5-20%</td><td align="left">Neutral Spirit</td><td>Contains Neutral Spirits</td></tr>
<tr bgcolor="#ffffff"><td align="left">Blended Whiskey</td><td align="left">>20%</td><td align="left">Whiskey or Neutral Spirit</td><td>Contains Whiskey or Neutral Spirits</td></tr>
<tr bgcolor="#ffffff"><td align="left">Blended Bourbon/Rye Whiskey</td><td align="left">≥51% of named type</td><td align="left">Whiskey or Neutral Spirit</td><td>Contains Whiskey or Neutral Spirits</td></tr>
<tr bgcolor="#ffffff"><td align="left">Blend of Straight Whiskies</td><td align="left">100%</td><td align="left">N/A (100% Straight Whiskey)</td><td>Contains two types of straight whiskey </td></tr>
<tr bgcolor="#ffffff"><td align="left">Blended Straight Bourbon/Rye Whiskey</td><td align="left">100% of named type</td><td align="left">N/A (100% Straight Whiskey)</td><td>Whiskey distilled in different states or contains harmless coloring or other additives</td></tr>
</tbody></table>
<br />
<b>ADDITIVES & EXTRACTIONS</b><br />
<b><br /></b>
<i>Additives</i><br />
<b><br /></b>
Additional harmless coloring, flavoring or blending materials may not be added to any type of whiskey unless specifically provided for in the definition. Examples of harmless coloring, flavoring and blending materials are caramel, straight malt or straight rye malt whiskies, fruit juices, sugar, infusion of oak chips and, in some cases, wine. Among the various types of whiskies, only whiskey (e.g., Scotch Whisky) and blended whiskey may contain such harmless coloring, flavoring or blending materials. Conversely, no additives may be added to any straight whiskey. Additives, where allowed, must make up no more than 2.5% of the finished product. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_123" target="_blank">27 CFR §5.23(a)</a>)<br />
<br />
<i>Extractions</i><br />
<i><br /></i>
Similarly, nothing may be removed from whiskey to such an extent that the whiskey no longer possess the taste, aroma and characteristics generally attributed to the type of whiskey. In the case of straight whiskey, removal of more than 15% of the fixed acids, volatile acids, esters, soluble solids or high alcohols, or more than 25% of the soluble color is deemed to alter the class or type thereof. For example, the common practice of charcoal filtering and chill filtering bourbon prior to bottling does not remove enough from a straight bourbon to run afoul of this rule. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_123" target="_blank">27 CFR §5.23(b)</a>)<br />
<br />
<b>GEOGRAPHIC DESIGNATION</b><br />
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Geographic names may only be used if the whiskey has actually been produced in the particular place or region indicated in the name. For example, Jack Daniel's Tennessee Whiskey must be made in Tennessee. (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=pt27.1.5&r=PART&ty=HTML#se27.1.5_122" target="_blank">27 CFR §5.22(k)(3)</a>)<br />
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<b>ON THE LABEL</b><br />
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Under <a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=sp27.1.5.d&r=SUBPART&ty=HTML#se27.1.5_132" target="_blank">27 CFR §5.32</a>, the label of each bottle of whiskey must contain certain information.<br />
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The front label must contain: (i) the brand name, (ii) whether it is bourbon, rye, corn, blended or light whiskey and whether it is a straight (i.e., class and type), and (iii) percent alcohol. The statement of class and type must be equally conspicuous and appear together on the label (<a href="http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=46229abd3a32766a51e08ec176424851&mc=true&n=sp27.1.5.d&r=SUBPART&ty=HTML#se27.1.5_133" target="_blank">27 CFR §5.33(a)(4)</a>). <br />
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The following items may appear on either the front or back label: (i) the producer's name and address, (ii) percentage of neutral spirit, (iii) statement of age, if required, (iv) state of distillation except in the case of light and blended whiskey.<br />
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Percent neutral spirit requires that the producer list the percent of neutral spirit (i.e., vodka) that has been added to the whiskey. For example, the label of Seagram's Seven Crown states that it contains 75% neutral spirit. A statement of age is only required if a whiskey is under four years old.Johnhttp://www.blogger.com/profile/16337822772043752360noreply@blogger.com0