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The Classic Mint Julep Cocktail

Over the years I’ve made Mint Julep’s many ways – granulated sugar, simple syrups, brown sugar, fruit, citrus, you name it. But I’m really a purist at heart, and this is the best recipe because nothing gets in the way of the bourbon, mint, sweetness, and powdery crushed ice. Think of it as a bourbon and mint snowcone of sorts.

There are a few keys to this one – light crushed ice, gentle mint muddling (no mashing!), the mint syrup, and using a bourbon that brings a nice balance of sweetness, spice, and oak flavors. I really enjoy Buffalo Trace, Four Roses Small Batch, and Wild Turkey 101 for this purpose. If you want to mix it up a little, replace the bourbon with a great rye whiskey like Rittenhouse or Russell’s Reserve.

I hope you will give this one a try for the Kentucky Derby this weekend, but please don’t stop there. There’s months and months left to enjoy this cool, classic Southern cocktail. Cheers!

Buffalo Trace Single Oak Project

Friday, April 29th, Buffalo Trace is making an announcement of sorts at their distillery concerning a new product they are unveiling. It’s called the Single Oak Project and it appears the folks in Frankfort, KY have been mighty busy.

To sum it up, 10 years ago Buffalo Trace hand selected single trees and had them coopered into two barrels from each tree. They identified 7 critical areas they believe make up a bourbon’s “DNA”, and varied these factors with each barrel. The result apparently is 192 different barrels of bourbon they will bottling and releasing.

Check out the website here. While not what I expected them to announce, I am certainly looking forward to trying as many as I can. Let’s all hope we can actually find them on the shelves.

POST UPDATE

Buffalo Trace has a release out this morning which explains things in a little more detail.

-Drink your Bourbon!

WhiskyFest (2011) Chicago Recap

What’s not to like about 250+ (probably close to 300 really) pours of whiskey in one place on one evening? Add to that a gourmet “spread” of food in one of the great cities in America, and you have the recipe for a good time.

The above was a reality for me last Friday (April 15) at WhiskyFest (WF) at the Hyatt Regency in downtown Chicago. John Hansell, Publisher and Editor of Malt Advocate, and his devoted team did a mighty fine job of hosting this years event. It’s not cheap to attend, but whether you are a newcomer to whiskey or an experienced vet with a 1000 bottle “bunker”, WF has something for everyone. It’s a great place to try many whiskeys from around the globe at one convenient location.

Now that I’m a back to reality I thought it might be helpful to do a little recap of what I enjoyed about the event. Of course there were also some new whiskeys being poured, which always warrants a discussion.

There wasn’t much NOT represented at WF, whether from Ireland, Scotland, Canada, and of course the U.S. If you pay the up-charge ($185 instead of the regular $135) you are able to enter 1 hour earlier (5:30pm-9:30pm instead of 6:30pm-9:30pm) on a VIP ticket. The distillers bring some pretty rare and expensive bottles to pour during the hour prior to regular admission. For me, it’s worth the head start.

Right off the top, I was really impressed with the shear number and quality of whiskeys many companies brought to WF. Buffalo Trace for example brought practically their entire family of whiskeys, including of course their namesake bourbon. Julian and Preston Van Winkle (Buffalo Trace connection) were pouring the Van Winkle 12 and Pappy 15/20/23. Even a bottle of BT’s new E.H. Taylor was tilted frequently during the VIP hour. BT also poured their entire 2010 Antique Collection throughout the evening. Pretty damn stellar.

Heaven Hill also brought practically every bottle in their lineup as well. This included two Parker’s Heritage Collection bottles (Golden Anniversary and 10yr Wheated Bourbon). Others with a great quantity of the “good stuff” inlcluded High West, Four Roses, Jefferson’s, Ardbeg, Koval, and Samaroli, and independent bottler (with some damn fine stuff), to name a few.

So what stood out? Please keep in mind there are very few “new” and mainstays in American Whiskey that I’ve not tried. By no means were these the only great whiskeys represented at WF, but they stood out in a big way for me:

Angel’s Envy Barrel Strength: This one might have been the best whiskey of the show. The port influence noted in my review from two weeks ago was not in any way compromised. In fact, the intensity was greater due to a much more syrupy and viscous texture. While a bit less easy drinking due to the proof, the chewy dried fruits, sweet, rounded flavors and spice was dialed up in ample measure. If pressed a bit, I’d say it pushes close to 9.3-9.4 territory. Look for this one maybe towards the end of this year.

Four Roses Limited Edition Single Barrel: This one was really unique with a blast of honeysuckle right off the top. I went back twice just to get all I could of this one. The fruitiness is scaled down a bit in favor of the floral, herbal aromas and flavors, but it’s a winner. One cool note; Four Roses, in an effort to make sure other pours didn’t throw off your tasting glass, washed out each glass with a splash of their yellow label. How’s that for thorough? This one comes out in May – be ready for it.

Redbreast 15 Year: My favorite Irish Whiskey has always been Red Breast 12. I think the 15 just knocked it off the top for me. The 12 is a refined beauty with lush fruit, honey, syrupy sweetness and well integrated oak. Well the 15 is a bit of a bully with a darker, denser, richer center, and a wonderful spicy mid palate on through to the finish. It’s a little more like The Pogues to the 12′s Chieftains (bad Irish Music reference). To me it’s less sweet, drier, and more intense. I loved it! It’s available now.

Thomas H. Handy Rye (Buffalo Trace Antique Collection): Sadly I did not get an opportunity to taste this one fully with the 2010 release. I will be picking up a bottle ASAP. While the Sazerac 18 is a beautiful rye with an elegant balance to it, the Handy is another bold bully like the Redbreast 15 above. The rye flavor pops with with spicy zest anchored by fruit and sweetness. What’s also cool is you can actually find this BTAC release – imagine that!

There were many other great whiskeys I tasted, but these stood out to me. Give them a try and let me know what you think.

Finally, one of my observations about whiskey lovers is they are almost always people worth getting to know. WF did not disappoint in the people department. I was fortunate enough to interact with some folks that comment regularly on this blog or that I interact with on Twitter and other sites. That was honestly the highlight for me. I also appreciated the time that John Glaser, Jim Rutledge, Jimmy Russell, Lincoln and Wes Henderson, Craig Beam, Julian Van Winkle, David Perkins, and many other industry folks spent just shootin’ the breeze. Not necessarily pushing their wares, but rather talking shop, the industry, barrel making, distilling, and a great whiskey at the end of a long day (however you like to drink it).

Well that’s a wrap on Chicago WhiskyFest for me. As you can probably tell, I had a great time. Hopefully I didn’t sound like a ad for WF – it’s expensive and may not be for everyone. But if you have an opportunity and would like to attend check out WhiskyFest online. The San Francisco and New York events are later this year.

Drink your Whiskey!

-Jason

Bourbon Review Comparison: W.L. Weller and Van Winkle Family Reserve 12 Year

W.L. Weller 12 Year Bourbon, $25, 45%abv (90 Proof)

Color: Deep Amber/Copper

Nose: Caramel and Butterscotch, ripe banana, candied almonds, flint, and toasted oak.

Flavor: Buttery, rich, and sweet. Butterscotch, vanilla custard, baking spices, and oak resin breaks up the sweetness

Finish: Toffee and warm, soft cinnamon spice.

Overall: An excellent wheated bourbon at an even better price. Soft, sweet, and rich with enough oak and spice to keep things from becoming too syrupy. This is a big big step up from W.L. Weller 7 year 107 Proof. Highly recommended.

Sour Mash Manifesto Rating: 8.8 (Outstanding/Superb)

_____________________________________________________________________________________

Van Winkle Family Reserve 12 Year Old Bourbon (Lot B), $50, 45.2%abv (90.4 Proof)

Color: Deep Amber/Copper

Nose: Butterscotch, banana pudding, toasted pecans, and buttered cinnamon toast with a rising wave of oak.

Flavor: Absolutely stunning mouth feel – silky and velvety. Tastes of puddle of butterscotch sauce over vanilla ice cream. It’s sweet and concentrated and then quickly cut with pretty strong dry cinnamon spice and some oaky astringency that interplays wonderfully with the sweetness.

Finish: Butterscotch, cinnamon candy, and some bitter char remain on the finish.

Overall: A seriously great bourbon whiskey. Like the Weller 12 it’s sweet, buttery, and rich, but this one ramps up interest significantly with more spice and barrel. Is it worth the price increase? Well that’s for you to decide, but it’s an outstanding pour. Highly recommended.

Sour Mash Manifesto Rating: 9.2 (Outstanding/Superb)

Buffalo Trace Bourbon Review


Buffalo Trace Bourbon, 45% abv (90 Proof), $20

Buffalo Trace doesn’t need much introduction. It is a very popular, top selling bourbon whiskey at a great price. The folks at BT are responsible for producing some of the finest American Whiskey on the market today, including a wide array of bourbon brands as well as rye whiskey. Buffalo Trace has 2 primary bourbon mash bills (grain recipes) not including their wheated bourbon and rye recipes. Mash Bill #1 is the recipe of choice for George T. Stagg, Eagle Rare, Old Charter and others. Mash Bill #2 has a higher percentage of rye and is used for Elmer T. Lee, Blanton’s, and Rock Hill Farm to name a few. While it’s not certain what the exact percentages of corn and rye are, having a number of different mash bills affords Buffalo Trace a great deal of flexibility. Let’s not forget about their namesake product (mash #1), Buffalo Trace……….

Color: Light Amber/Deep Golden

Nose: A complex arrangement in spite of the price. Bright corn graininess, vanilla, golden dried fruits, and tobacco are lifted with a hint of rye, oak, and mint.

Palate: Sharp and lively. The front entry is sweet corn, vanilla, a prickle of rye spice, and a crackle of burnt sugar. The sip moves swiftly toward drying from mid palate on to the finish, with a fantastic toasted oak flavor. There’s a gentle bitterness as well that adds interest. This is not a cloyingly sweet, thick, syrupy whiskey, but rather quite elegant in it’s delivery.

Finish: The finish is more of what started mid-sip; moderate length with bitter char, toasty oak, licorice, and mint.

Overall: I have to remind myself I am drinking $20.00 whiskey when I drink this stuff. It just tastes much pricier. I consider it one of the finest values in whiskey because of that. It’s not ridiculously sweet and flabby like other less expensive bourbons typically are. What I enjoyed most about it was the sharp, bright, graininess without tasting rough and raw. It’s pretty refined stuff and very well made. Highly recommended.

Sour Mash Manifesto Rating: 8.5 (Very Good/Excellent)

Buffalo Trace’s Quest for Whiskey Perfection

Is there a such thing as the perfect whiskey? If so, then Buffalo Trace believes they know how to make it.

Last week I posted about David Driscoll’s K&L Wines podcast with Buffalo Trace Master Distiller, Harlen Wheatley. If you listened to it (and love whiskey) then I bet you sat up in your chair when Harlen mentioned the mind blowing products coming from Buffalo Trace in April. It was a mere whisper of information with very little detail. In fact I’ve been doing research since trying to figure out what’s coming our way. Information is scarce.

Well, Jason Wilson of The Washington Post has published an article that might be a follow up to that little nugget of info from Harlen. You can check out the article here.

To summarize, Buffalo Trace has gone to great lengths to identify what makes up the “perfect bourbon”. They’ve compiled ratings from top publications, identified which levels and aisles of their aging facilities produce the best whiskey, and which distillation factors make the biggest impact. According to Buffalo Trace CEO Mark Brown, they even have a name for all of this due diligence, “Project Holy Grail”. As in the quest for the perfect whiskey.

Let’s hope we find out sooner rather than later what Buffalo Trace has in store for us. Frankly, I’ll settle for *close* to perfect and be just fine. I’m having way too much fun to see the quest to come to an end.