American Flashcards
(447 cards)
1
Q
During prohibition, who were the six distilleries allowed to continue selling (but not making) whiskey for medicinal purposes?
A
1) Brown - Forman (Old Forester)
2) Frankfort (which became Four Roses)
3) A. Ph. Stitzel (later merged with W.I. Weller)
4) Glenmore
5) schenley
6) American Medicinal Spirits Company (later renamed National Distillers Co. and much later became a part of Jim Beam)
2
Q
Which part of the Volstead Act allowed for the sale of medicinal whiskey?
A
Title II, section 2
Drs were allowed to prescribe one pint of 100 proof spirits per patient every 10 days as long as seller had a government issued permit, and the whiskey came out of a bonded warehouse.
3
Q
What was the name of the distillery in Juarez, Mexico that Joe Beam and his son ran during prohibition?
A
Waterfill & Frazier
4
Q
What was the name of the revenue inspector whose house was burned kicking off the whiskey rebellion.
A
John Neville in 1794
5
Q
Who is often credited with being the first to distill Bourbon?
A
Evan Williams is often sited, but Michael Veach has dispelled this since Williams didn’t arrive in America until after the first corn whiskey was produced.
6
Q
Who was REALLY the most likeley to have produced the first corn whiskey in Kentucky?
A
Either Jacob Meyers and/or the Davis brother (Jacob and Samuel) were both producing in 1779 (although gov’t records weren’t kept then)
7
Q
When was the Bottled in Bond Act passed and what did it say?
A
Passed and signed by President Grover Cleveland on March 3,1897, the bottled in bond act said any whiskey:
-Aged in a gov’t bonded warehouse
-product of a single distillery and distiller during one season
-Exactly 100 proof
-aged at least 4 years
-nothing added except water
8
Q
What was the Whiskey Ring Scandal of 1875
A
Conspiracy between gov’t excise officers and distillers. Government officers would only count half the whiskey and tax it. Distillers would then sell the other half at lower prices, but higher profit.
9
Q
Taft Decision of 1909
A
-Whiskey had to be made from grain
-product of all aged whiskey was to be labelled “straight whiskey”
-High proof unaged grain distillate had to be labelled as blended
10
Q
How long did prohibition last in the US?
A
13 years, 10 months, and 11 days from
1920 to 1933
18th Amendment and Volstead Act to
21st Amendment
11
Q
How much whiskey was sitting in bonded warehouses when prohibition began?
A
29 million gallons in 292 bonded warehouses.
Consolidated down to 10 locations
In 1928 the six licensed companies were allowed to distill 3 million more gallons
12
Q
Who owned Shenley?
A
Louis Rosensteil had one of “Big 6” licenses and who bought up shuttered distilleries during prohibition
13
Q
After prohibition who were the “big four” that dominated US whiskey production?
A
1) National
2) Shenley
3) Seagram (Canadian)
4) Hiram Walker (Canadian)
*George T Stagg joined Shenley
*Brown-Forman & A Stitzel Distillery moved slightly to the background
14
Q
Who were the Chicago investors who partnered with Jim Beam to start James B. Beam Distilling Company?
A
Phillip Blum
Oliver Jacobson
Harry Homel
Invested $15,000 and owned the company and Jim Beam and his son Jerimiah ran it
*in 1941, Homel and Jacobsen would sell their shares to Blum for $1 million
15
Q
What was the Beam family’s most popular brand before prohibition?
A
Old Tub
16
Q
Who founded Heaven Hill?
A
The 5 Shapira Brothers -
Ed, David, Gary, George and Moses with some outside investors. And they hired Joseph Beam and some other Beams for their whiskey making expertise.
Those chose an historic Kentucky farmer-distiller William Heavenhill who had worked the land where they built their new distillery for the name.
17
Q
What strategy has Heaven Hill used effectively when building brands?
A
Start (or purchase) a brand with the name of a historical Kentucky figure (build a brand legend around that figure)
Examples include
Elijah Craig
Evan Williams
Henry McKenna
JTS Brown
Mattingly & Moore
18
Q
Creation of Stitzel-Weller
A
After prohibition A. Ph. Stizel, which had barely survived under the medicinal whiskey clause during prohibition merger with W.L. Weller.
They hired salesman Julian “Pappy” Van Winkle to lead the new company and focused on whiskey that would be ready to drink young using a mash-bill flavored with wheat rather than rye.
Top brand was Old Fitzgerald (bottled at 100 proof)
Other brands included:
Cabin Still
WL Weller Special Reserve & Antique
Rebel Yell
19
Q
Stitzel-Weller production techniques that set its bourbons apart from other?
A
1) Wheated mash bill (initially because it aged faster)
2) corn wasn’t ground quite as fine = richer flavor
3) thicker oak staves = heavier oak flavor
4) relatively low barrel entry proofs = preserves flavor & dissolves compounds out of wood more gently
5) use of pot stills
20
Q
How aged were US whiskey stocks in 1934?
A
In 1934 85% of whiskey stocks in US were less than one year old
21
Q
Post prohibition changes in whiskey laws to protect quality
A
1933 - banned sale directly from barrel, whiskey had to be bottled in standard size bottles
1936 - standards of identity set defining guidelines for spirits manufacture
1938 - straight whiskey needed to be aged for at least 2 years in new charred oak barrels
Three-tier system
Producers
Distributors
Retailers
*no single entity could own all three
*and created tri-fold taxation system
22
Q
Who were the original members of the Distilled Spirits Institute (DCI) the lobbying group which was tasked with “self-policing” the whiskey industry?
A
Owsley Brown (Brown-Forman)
Sam Brofman (Seagram’s)
Seton Porter (National Distilling)
Lou Rosenstein (Shenley)
*all these men had issues that made them a bad “face” for the organization so they chose W. Forbes Morgan as Executive Director
23
Q
What were the main American Whiskey expressions in the 18th century?
A
-Pennsylvania’s Monogahela Rye
-Maryland’s Rye/Corn Mash Bill
-Kentucky’s early Bourbon
24
Q
What would have happened if there was no prohibition in the US from 1919 - 1933?
A
-US Whiskey would have continued to evolve the same way it had around the world - larger plants, consolidation, branding
-There would have been no need to smuggle Scotch and Candadian Whisky into the US - so neither would have gained as much of a foothold
25
What is the economic benefit the whiskey industry brings to Kentucky each year? (Broom)
-$9 billion
-100 distilleries employ 23,000 people
-more than 2.7 million barrels of bourbon per year
-12.6 million barrels lying in warehouses
-300% increase in corn production since 2009
-distillation has risen 475% since 1999
26
Who was James Crow?
-Scotsman who emigrated to US
-1826 - main base was Oscar Pepper Distillery for 15 years
-applied scientific rigor to distilation including hydrometers, thermometers, refining the sour-mash process
-temperature parameters to reduce baterial spoilage
-Introduced rummagers in copper pots, cleanileness in distilling
-died in 1856
27
28
Question
Answer
29
What was the original name of Four Roses?
Old Prentice Distillery
This is the 1st letter of each recipe code - O for Old Prentice
30
What are the five yeast strains used at Four Roses?
F = herbal
K = mild spice
O = Rich fruitiness
Q = floral
V = soft fruitiness
31
What is the origin of the five yeast strains at Four Roses?
Each yeast strain came from one of the five Seagram’s distilleries that went into Seagram’s blends.
-Walkerville (Hiram Walker Distillery) – Windsor, Ontario
Home to Canadian Club.
-Waterloo Distillery – Waterloo, Ontario
-Lasalle Distillery – Lasalle, Quebec (outside Montreal)
Famous for its contribution to Seagram’s VO.
Closed in the 1990s.
-Calgary Distillery – Alberta
-Gimli Distillery – Manitoba
Became a critical supplier in later years (especially for Crown Royal).
Still active today — now operated by Diageo.
32
Who is the most iconic figure in the history of Four Roses?
Jimmy Rutledge, who became master distiller in 1994 and convinced Seagram’s to relaunch Four Roses straight Bourbon in IS market
33
What is unique about Four Roses Barrell Warehouses?
Four Roses warehouses are single story to reduce temperature swings vs tall 7 story Rick houses used by other US distilleries.
34
Who ownes Four Roses? When did they purchase it?
Japanese brewer Kirin purchased Four Roses in 2002
35
What are the 2 Mash Bills used at Four Roses?
High Rye = 60% Corn/ 35% Rye / 5% Malted Barley = B
Low Rye = 75% Corn / 20% Rye / 5% Malted Barley = E
36
What is the four Letter coding system at Four Roses?
1st letter is always O for
“Old Prentice” (Seagram’s original distillery code)
2nd letter is for mash bill, either “E” for High Rye or
“B” for Low Rye
3rd letter is always “S” for Straight Bourbon Whiskey
4th letter is yeast strain:
“F” = herbal
“K” = mild spice
“O” = rich fruitiness
“V” = soft fruitiness
“Q” = floral
10 possible codes for 10 recipes.
37
What are the 4 core expressions at Four Roses?
Yellow Label is blend of all 10 recipes.
Small Batch is blend of 4 recipes (K & O yeast strains)
Small Batch Select is blend of 6 receipes (K,V,F yeast strains):
OBSV/OBSK/OBSF/OESV/OESK/OESF
*only the floral and rich fruitiness yeast strains are missing
Single Barrell is single Barrell, usually just OBSV
(Low rye mash bill, soft fruity yeast strain)
38
How much backset is used at Four Roses?
25-30%
39
Where is Four Rose Distillery located?
Lawrenceberg, KY
40
When was Four Roses originally trademarked? When was it reintroduced into US Market by Kirin?
1888 - Original Trademark
2002 - Reintroduced into US by Kirin
41
Release dates of key Four Roses items?
Single Barrel = 2004
Small Batch = 2006
Small Batch Select = 2019
42
Fermentation at Four Roses?
About 3 days
23 fermenters (Old = Cypress, New + Douglas Fir or Stainless)
Kept below 90 degrees F (32.2 degrees C)
beer is about 8% ABV
43
Distillation at Four Roses?
Beer column and doubler (with special shape that looks like a Scottish still). Wide base, clinched lamp glass, slight boil ball, extreme neck taper and L-angled lyne arm (horizontal)
44
Collection Proof and Entry Proof at Four Roses?
132-140 Collection Proof (66-70% ABV)
120 Entry Proof (60% ABV)
45
Four Roses Barrel Specs?
45-second char, resulting in something between #3 and #4
46
Warehousing at Four Roses?
Single Story warehouses at Cox Creek (one hour from Four Roses). Wild Turkey has warehouse there as well.
47
Barrel Age at Four Roses?
min. 5 years for Yellow Label
min. 6 years for Small Batch
min. 6 years for Small Batch Select
min. 7-9 years for Single Barrel
48
Bottle Proof for Four Roses releases?
Yellow Label = 80 Proof (40% ABV)
Small Batch = 104 Proof (52% ABV)
Single Barrel = 100 Proof (50% ABV)
49
Four Roses Yellow Label key stats?
Reintroduced into US market by Kirin in 2002
Mix of all 10 recipes
Large Batch barreling
80 Proof (40% ABV)
Chill Filtered
50
Four Roses Small Batch key stats?
Introduced in 2006
Blend of four recipies (K&O yeast strains with both mash bills)
Small Batch barreling
104 Proof (52% ABV)
Chill Filtered
51
Four Roses Small Batch Select key stats?
Introduced in 2019
Blend of 6 recipies (K,V & F yeast strains with both mash bills)
Small Batch barreling
104 Proof (52% ABV)
Non chill filtered
52
Four "Roses Single Barrel key stats?
Introduced in 2004
Single Barrel / Single Recipe usually "OBSV"
Single Barrel
100 Proof (50% ABV)
unknown whether chill filtered or not
53
What are the 10 Four Roses recipies?
Mashbill B - 60C / 35R / 5B F - Herbal Notes
Mashbill E- 75C / 20R / 5B F - Herbal Notes
Mashbill B - 60C / 35R / 5B K - Slight Spice
Mashbill E- 75C / 20R / 5B K - Slight Spice
Mashbill B - 60C / 35R / 5B O - Rich Fruit
Mashbill E- 75C / 20R / 5B O - Rich Fruit
Mashbill B - 60C / 35R / 5B Q - Floral Essence
Mashbill E- 75C / 20R / 5B Q - Floral Essence
Mashbill B - 60C / 35R / 5B V - Delicate Fruit
Mashbill E- 75C / 20R / 5B V - Delicate Fruit
54
55
Question
Answer
56
What are the four compounds considered heads and their boiling points?
Acetaldehyde (68.4F / 20.2C)
acetone (132.8F/56C)
Methanol (148.6Fg/64.8C)
Ethyl Acetate (173.1F/78.4C)
57
What are the four compounds considered tails & their boiling points?
Butyl alcohol (243.5F / 117.5C)
Acetic Acid (244.4F/ 118C)
Amyl Alcohol (280F / 137.8C)
Furfural (321.8F / 161C)
58
What are the four compounds that are considered Hearts and their boiling points?
Ethyl Alcohol (173.1F / 78.4C)
Propyl alcohol (207F / 97.2C)
Water 212F / 100C)
59
Barrel Entry Proof for various distilleries (from Tim Berra’s book)
Beam, Buffalo Trace, Heaven Hill = 125 Proof
Four Roses and Town Branch = 120 Proof
FEW = 118 Proof
Wild Turkey = 115 Proof
W.L. Weller / Van Winkle = 114 Proof
Maker’s Mark & Woodford = 110 Proof
Michter’s = 103 Proof
60
What is the name of the fungus that feeds on ethanol vapors and stains barrel warehouses and other structures near them?
Baudoinia compniacensis
61
What are the cooking temperatures for various grains in American Whiskey production?
Corn is cooked at 194-212F, the temperature lowered to
Rye & Wheat are cooked 158F (70C), the mix is then cooled and malted barley is added at 147F (64C) to convert starch to sugar.
62
What % of backseat is added to the fermenter for sour mashing?
Up to 33% of volume of each fermentation is backset.
63
How long to American whiskey fermentations last?
Avg 3-4 days to get to avg 8% for short ferment, and 10-11% for longer ferment.
64
Methyl Salicylate
Present in low levels in some white oak; gives minty aroma to whiskey
65
Two isomers of oak lactones typically found in whiskey.
Cis-lactones = give whiskey a sweet vanilla character (pronounced in American Oak)
Trans-lactones = spicier blend of cloves and coconut (more pronounced in European oak)
66
Locavores
People who eat and drink locally.
Lee Bryson mentions in Tasting Whiskey.
67
Wheated Bourbon Mashbills
Maker’s Mark (70C/16W/14B)
Weller (Unk)
Garrison Bros (74C/15W/11)
68
Major "Hye Rye" Bourbon Mashbills
Four Roses B. (60/35r/5)
Four Roses E. (75/20R/5)
Old Forester. (72/18R/10)
Angel’s Envy. (72/18R/10)
69
Major “Low Rye” Bourbon Mashbills
Elijah Craig/. (78/10R/12)
Heaven Hill
Wild Turkey. (75/13R/12)
Beam. (75/13R/12)
Jack Daniels. (80/8R/12)
Michter’s. (Unk)
70
Major Bourbon Mashbills
Maker’s Mark (70C/16W/14B)
Weller (Unk)
Garrison Bros (74C/15W/11)
Four Roses B. (60/35r/5)
Four Roses E. (75/20R/5)
Old Forester. (72/18R/10)
Angel’s Envy. (72/18R/10)
Elijah Craig/. (78/10R/12)
Heaven Hill
Wild Turkey. (75/13R/12)
Beam. (75/13R/12)
Jack Daniels. (80/8R/12)
Michter’s. (Unk)
71
72
Question
Answer
73
Where is Heaven Hill Distillery located?
Bardstown, KY
74
What yeast strains are used at Heaven Hill?
Proprietary yeast strains (probably plural). There is some speculation that Heaven Hill has used Beam yeast strain or something similar since the fire since Parker Beam played such a prominent role at Heaven Hill.
75
What percentage of backset is used at Heaven Hill?
25-30%
76
What is the mash bill used by Heaven Hill?
78% Corn / 10% Rye / 12% Malted Barley (Low Rye)
77
What is the fermentation time at Heaven Hill?
4 to 6 days
78
What is distillation setup at Heaven Hill?
Double / Beer Column + Doubler
79
What are collection proof and entry proof at Heaven Hill?
125-130 proof off column (62.5 - 65% ABV)
125 proof off doubler (62.5% ABV)
125 entry proof (62.5%)
80
What are the wood specs at Heaven Hill?
Char #3
Heaven Hill makes it's own barrels
81
Warehousing at Heaven Hill?
6 sites for rickhouses, a small number of brick
82
What are main Elijah Craig expressions?
Elijah Craig Small Batch
Elijah Craig Barrel Proof
83
What are the key stats for Elijah Craig Small Batch?
Launched in 1986 (originally 12 years old)
94 Proof (47% ABV)
mixed reports about chill filtering (we think NCF)
84
What are key stats for Elijah Craig Barrel Proof
Launched in 2011/2012
67.1% ABV
Non chill filtered
85
Who owns Heaven Hill?
Still privately owned by Shapira family
86
Key figures in Heaven Hill's history?
Shapira Family
Earl Beam
Parker Beam
Denny Potter
Conor O'Driscoll
87
What happened to Heaven Hill facility on November 7, 1996?
-Rickhouse on top of hill caught fire
-River of flaming whisky ran down hill and caught distillery on fire
-Lost 92,000 barrels and distillery
88
What happened after the Heaven Hill Fire in 1996
-Other distilleries including Beam helped them get back on their feet
-Heaven Hill moved to closed Diageo Bernheim distillery in in Louisville
89
90
Question
Answer
91
Where is George Dickel Distillery located?
Cascade Hollow, Tullahoma TN
Originally built in 1878, current distillery built in 1959
92
Who owns George Dickel?
Diageo
93
What is the mash bill for George Dickel Tennesee Whiskey?
84% Corn / 8% Rye / 8% Malted Barley (Low Rye)
94
What is the mash bill for George Dickel Rye?
95% Rye / 5% Malt (made by MGP)
95
What is yeast strain at George Dickel?
use a dry column yeast produced elsewhere. pitched at about 5.5 kilos per batch
96
What is the beer strength after fermentation at George Dickel?
Fermentation details unknown, beer strength about 8% ABV
97
What is the distillation system at George Dickel?
Double, Beer column + doubler
98
What are collection proof and entry proof at George Dickel?
130 collection proof (65% ABV)
Entry proof unknown
99
What are the wood specs at George Dickel?
#2 Charred heads
#4 charred staves
100
How is charcoal filtering handled at George Dickel?
Filtered after maturation
whiskey flooded into charcoal tank - rather than trickling through at Diageo facility in Plainfield IL
101
Is George Dickel whisky chill filtered?
Technically no, but charcoal filtration is chilled
102
What are key stats for George Dickel Tennessee Whiskey?
Current product started in 1964
84% Corn / 8% Rye / 8% Malted Barley (Low Rye)
NAS at least 5 years old
Large batch barreling
90 proof (45% ABV)
Charcoal filtered
103
What are the key stats for George Dickel Bottled in Bond
Annual release stared in 2019
84% Corn / 8% Rye / 8% Malted Barley (Low Rye)
NAS at least 13 years old (varies by release)
Small batch barreling
100 proof (50% ABV)
Charcoal filtered
104
What are key stats for George Dickel Bourbon?
Stared in 2021
84% Corn / 8% Rye / 8% Malted Barley (Low Rye)
NAS at least 8 years old (varies by release)
Small batch barreling
90 proof (45% ABV)
Charcoal filtered
105
What are the key stats for George Dickel Rye?
Started in 2012
95% Rye / 5% Malted Barley (made at MGP)
NAS at least 5 years old (varies by release)
Small batch barreling
90 proof (45% ABV)
Charcoal filtered
106
Why did Dickel decide to do a collaboration with Todd Leopold?
-Looking back in their archives they found that there had been a three chamber still used to make Dickel's Bottled in Bond Pennsylvania Rye from 1938
107
108
Question
Answer
109
Who owns Wild Turkey?
Campari Group current owners since 2009 - bought from Austin Nichols who owned since 1971
110
Important figures in history of Wild Turkey?
Jimmy Russell - started working at WT in 1954
Eddie Russell
111
Backset at Wild Turkey?
Unknown
112
Yeast strain for Wild Turkey?
Natural strain, produces less fusel oil, nutty character
113
Fermentation at Wild Turkey?
3 days in open fermenters
114
Distillation at Wild Turkey?
Double, Beer still followed by doubler or thumper
115
Collection and Entry proof at Wild Turkey?
Low Wines at 120
125 - 130 Collection Proof (62.5-65 ABV)
115 Entry Proof (57.5% ABV) although other sources say 114
116
Wood specs at Wild Turkey?
Char #4
117
Warehousing at Wild Turkey?
Rickhouses in Tyrone and Camp Nelson
118
Mash Bills at Wild Turkey?
Bourbon 75% Corn / 13% Rye / 12% Malted Barley
Rye 51% Rye / 37% Corn / 12% Malted Barley
119
Important bottlings at Wild Turkey?
101 Bourbon and Rye (Bourbon introduced in 1942)
Rare Breed Bourbon (1991)
Rare Breed Rye (2020)
Kentucky Spirit (1995)
Master's Keep (2015)
Longbranch (2018)
Russell's Reserve 10 Year
Russel's Reserve 13 Year
Russell's Reserve 15 Year
Russell's Reserve Rye
120
Key specs on Wild Turkey 101 Bourbon?
Launched in 1942
75% Corn / 13% Rye / 12% Malted Barley
3 day fermentation in open top fermenters
Beer still + doubler or thumper
124 - 126 Collection Proof (62-63 ABV)
110 Entry Proof (55% ABV)
Char #4 Barrels
Unknown age (formerly 8 years)
Selected Barrels
101 Proof (50.5% ABV)
Chill filtered
121
Key specs on Wild Turkey Rare Breed Bourbon?
Launched in 1991
75% Corn / 13% Rye / 12% Malted Barley
3 day fermentation in open top fermenters
Beer still + doubler or thumper
124 - 126 Collection Proof (62-63 ABV)
110 Entry Proof (55% ABV)
Char #4 Barrels
Blend of 6, 8, and 12 year old
Selected Barrels
116.8 Proof (58.4% ABV)
Chill filtered
122
Key specs on Kentucky Spirit?
Launched in 1995
75% Corn / 13% Rye / 12% Malted Barley
3 day fermentation in open top fermenters
Beer still + doubler or thumper
124 - 126 Collection Proof (62-63 ABV)
110 Entry Proof (55% ABV)
Char #4 Barrels
8 Years
Single Barrel
101 Proof (50.5% ABV)
Chill filtered
123
Key specs for Wild Turkey Master's Keep?
Launched in 2015 - when Eddie Russell became Master Distiller
75% Corn / 13% Rye / 12% Malted Barley
3 day fermentation in open top fermenters
Beer still + doubler or thumper
124 - 126 Collection Proof (62-63 ABV)
110 Entry Proof (55% ABV)
Char #4 Barrels
12 Years
Selected Barrels
101 Proof (50.5% ABV)
Chill filtered
124
When was Wild Turkey founded?
1891 in Tyrone KY
125
Wild Turkey's first warehouse?
Warehouse A was built in 1891 (7 floors)
One of the oldest buildings in KY
126
Previous names for Wild Turkey?
-T.B. Ripley owned 3 distilleries including Old Moore site.
-In 1891 he demolished Old Moore except Warehouse A and built new state of the art distillery - Old Hickory
-When Jimmy Russell started was called Anderson County Distilling.
-Then changed name to Boulevard
127
How did Wild Turkey get its name?
After prohibition, distillery only made whiskey for others including Brooklyn grocer named Austin Nichols.
In 1940, Exec Thomas McCarthy took group of business associates turkey hunting and brought some whiskey from distillery.
Next hunting trip they asked for the "Wild Turkey Bourbon."
128
When did Jimmy Russel start distilling?
Started working at Anderson County Distilling in 1954.
Russell became Maser Distiller in 1967
129
Key specs for Longbranch?
Launched in 2018 - originally partnered with Matthew McCanaughey (he's out now)
75% Corn / 13% Rye / 12% Malted Barley
3 day fermentation in open top fermenters
Beer still + doubler or thumper
124 - 126 Collection Proof (62-63 ABV)
110 Entry Proof (55% ABV)
Filtered through Oak and Texas Mesquite Charcoal
Char #4 Barrels
8 Years
Selected Barrels
101 Proof (50.5% ABV)
Chill filtered
130
Key Specs for Russell's Reserve?
Launched in 2020 -
75% Corn / 13% Rye / 12% Malted Barley
3 day fermentation in open top fermenters
Beer still + doubler or thumper
124 - 126 Collection Proof (62-63 ABV)
110 Entry Proof (55% ABV)
Char #4 Barrels
10 Year
13 Year
15 Year
Selected Barrels
101 Proof (50.5% ABV)
Chill filtered
131
Russell family legacy at Wild Turkey?
Jimmy Russell started at Anderson County Distilling in 1954.
Learned distilling from Bill Hughes
Named Master Distiller in 1967.
Eddie joined distillery in 1981, Now son Bruce
132
133
Question
Answer
134
When and where was Maker's Mark founded and by whom?
1953 by Bill Samuels and wife Margie in Loretto, KY
Star Hill Farms
135
Key Figures at Maker's Mark?
Bill Samuels Sr.
Margie Samuels
Bill Samuels Jr
Rob Samuels
Dave Pickrell
136
Maker's Mark Mash Bill?
70% Corn / 16% Winter Wheat / 14% Malted Barley
137
Fermentation at Maker's Mark?
3 Days, 62 tanks total
(8 Cypress and 54 Stainless steel)
138
Distillation at Maker's Mark?
Double, Beer column with 15 stripping plates followed by doubler. When they expanded - the created exact duplicate of original still.
139
Low Wines, Collection Proof, Entry Proof at Maker's Mark?
Low wines at 120
130 Collection Proof off Doubler
Barrel Entry at 110
140
Maker's Mark Yeast strain?
Proprietary, over 60 years old. Kept in refrigerator on second floor of distillery.
141
Wood specs at Makers Mark?
12 months air dried, lighter charred white oak.
For 46 - 10 French Oak staves added to barrels
Barrels are rotated
50 warehouses, 7 stories high
142
Key expressions at Maker's Mark?
Maker's Mark Bourbon
Maker's Cask Strength
Maker's Mark 101
Maker's Mark 46
Maker's 46 Cask Strength
Cellar Aged
143
Who owns Maker's Mark?
Suntory currently owns Maker's
144
Key specs for Maker's Mark Bourbon?
70% Corn / 16% Winter Wheat/ 14% Malted Barley
Fermented for 3 Days
Proprietary Yeast for over 60 years
Collection proof 130 / Entry proof 110
4-6 years in barrels rotated through warehouses - subject to taste
Barrels are lightly charred and air dried for at least 12 months
Bottled at 90 Proof (45% ABV)
145
Key specs for Maker's 46?
70% Corn / 16% Winter Wheat/ 14% Malted Barley
Fermented for 3 Days
Proprietary Yeast for over 60 years
Collection proof 130 / Entry proof 110
4-6 years in barrels rotated through warehouses - subject to taste
then finshed in barrels with 10 seared French Oak staves added for 9 weeks at 50C
Barrels are lightly charred and air dried for at least 12 months
Bottled at 90 Proof (45% ABV)
146
147
Question
Answer
148
Who owns James B Beam Distilling Company?
Suntory merged with beam in 2014 (Beam/Suntory) then Suntory Holdings brand change in 2023)
149
What are the locations for Beam Distileries?
James B Beam & Fred B Noe Distilleries in Clermont, KY
James Beam Booker Noe plant in Boston KY
Old Grandad Plant in Frankfurth KY
150
What is the Mash Bill for James B Beam Bourbon Brands?
77% Corn / 13% Rye / 10% Malted Barley
151
What is the Rye Mashbill for Beam Brands?
Undisclosed, but thought to be very low rye - 51% or close
152
What is the % of backset for Beam?
Unknown
153
What is the yeast profile for Beam?
Proprietary yeast strain that used to be transported to the distillery each day and kept at home
Imparts nutty/peanuty flavor profile
154
What is the Fermentation Length at Beam
Unknown
155
What is the collection proof at Beam?
130 proof (65% ABV)
156
What is the entry proof at Beam?
Typically 125 proof
157
What are the wood specs at Beam?
#4 Char
158
What are the warehousing specs for Beam
7 - 9 story Rickhouses Masonry construction rather than wood frame (Beam does not rotate barrels)
159
What are the key Brands for James B Beam Distillery?
Jim Beam - flagship (best selling Bourbon in US
Booker's (Cask Strength, Unfiltered)
Baker's (named after Baker Beam - Single Barrel)
Basil Hayden's (Basil Hayden was Old Grand Dad) - High Rye Mashbill aged 8 years
Knob Creek - older age statement (9years) and always bottled at 100 proof
Harden's Creek - three 17 year old Bourbons aged in three different places
160
What is the difference between Beam White Label and Beam Black Label?
Same Mash bill 77/13R/10
White Label 4 years / 80 Proof
Black Label 8 years (likely now 6)/ 86 Proof
161
What was the original name for Beam White Label?
Old Tub (changed in 1943 to Jim Beam)
162
What is Beam Devil's Cut?
Blend of extra aged bourbon with liquid extracted from barrels after emptying (barrel sweating)
163
What are various Knob Creek bottlings?
Knob Creek (9 yr / 100pf)
Knob Creek (12yr / 100pf)
Knob Creek (15yr / 100 pf)
Knob Creek (18yr / 100pf)
Knob Creek Rye (7yr / 100 pf - 2nd & 6th flrs)
164
What is distillation at Jim Beam?
Double / Beer Column and Doubler
165
What is Jim Beam's Single Malt called?
-Claremont Steep
-5 year old
-column still
-toasted and #1 charred barrels
166
167
Question
Answer
168
Who owns Buffalo Trace?
Sazerac
169
What Bourbon brands are made at Buffalo Trace?
Bourbon brands made at Buffalo Trace:
Buffalo Trace (MB#1)
Eagle Rare (MB #1)
EH Taylor (MB#1)
Van Winkle (Wheated MB)
Blanton's (MB#2)
W.L. Weller (Wheated MB)
Old Charter (MB#1)
OFC Vintages
Antique Collection
George T Stagg (MB#1)
Stagg Junior (MB#1)
Single Oak Project
Elmer T Lee Single Barrels (MB#2)
Benchmark (MB#1)
Rock Hill Farm (MB#2)
Hancock Reserve (MB#2)
Ancient Age (MB#2)
170
What is backset at Buffalo Trace?
About 2% old mash
171
Yeast strain for Buffalo Trace?
Proprietary, made off site by Belgian company - originated in 1932
172
Fermentation at Buffalo Trace
3 to 5 days - until it is up to 9% alcohol
173
Distillation at Buffalo Trace?
Double, Beer still & Doubler
174
Collection proof at Buffalo Trace?
135 proof
175
Entry Proof at Buffalo Trace
114 Proof
176
Barrel specs at Buffalo Trace
#4 Char
177
178
What does OFC stand for?
Old Fashioned Copper
or Old Fired Copper
179
Who was Albert Blanton?
Blanton joined George T Stagg (became Buffalo Trace) Distillery in 1897 as office boy. Became president in 1921. During prohibition, Blanton secured one of the six medicinal licenses for George T Stagg. Retired in 1943.
180
Who was E.H. Taylor?
Edmund H. Taylor was a St Louis banker who is considered the "Father of modern bourbon industry" owned distillery (BT) which he called "OFC" from 1870 when he installed modern equipment and began selling whiskey nation-wide. He sold distillery to George T Staff in 1879He was instrumental in the passing of the Bottled-In-Bond Act in 1897.
181
Who was Elmer T Lee?
Created the first single barrel bourbon "Blanton's" in 1984. Lee retired from distillery in 1985.
182
What are the specs for Buffalo Trace Bourbon?
Created in 1999, BT is made with Mash Bill #1 (low rye - likely 75%C/10%R/15%MB), fermented for 3-5 days to 9% ABV, 135 collection proof, 114 entry proof, char #4, typically min. of 8 years, bottled at 90 proof. No chill filtering.
183
Where is Buffalo Trace distillery located?
Frankfurt KY
184
Who is the master ditiller at Buffalo Trace?
Harlan Wheatley (past distillers include Elmer T Lee, Albert Blanton)
185
What are the specs for W.L. Weller Bourbons?
Wheated Mash bill (likely 70%C/15%W/14%B) unclear if BT's collection (135) and entry proof (114)apply, Char#4 barrels
Weller Full Proof = 114pf / 6.5yr
Weller Antique = 107pf / 10yr
Weller 12 = 90pf / 12yr
CYBP = highest floors / 95 pr/8yrs
186
187
Question
Answer
188
Who owns Old Forester?
Brown-Forman
189
Where is Old Forester distillery located?
Brown Forman Distillery (Shivley)
Also a show distillery in downtown Louisville
190
What is the mash bill at Old Forester?
72% Corn / 18% Rye / 10% Malted Barley (high rye)
191
What is backset for Old Forester?
12% backset
192
What is the yeast strain for Old Forester?
Proprietary yeast strain only for Old Fo (Banana)
193
Fermentation at Old Forester?
5-6 days
194
Distillation at Old Forester?
Double, Beer column + doubler or thumper
195
What is the collection proof at Old Forester?
140pf (70% ABV)
196
What is the entry proof at Old Foreter?
125 for most, some as low as 115
197
Barrel specs for Old Forester?
Char #4 made (until very recently) at Brown Forman Cooperage in Louisville
198
What is mash bill for Old Forester Rye?
65% Rye / 20% barley / 15% corn
199
What are the Old Forester Whisky Row series?
1870 - First Bottled in Bourbon (90 pf) - label was like a Dr prescription - named after Dr William Forrester (second r later dropped)
1897 - First Bottle in Bond Bourbon (100 pf)
1910 - After a fire shut down bottling line Bourbon was put back in barrels - first double barreled whisky (93pf)
1920 - Prohibition Style (different mash bill - used Early Times Mash bill 79C/11R/10MB - 115 pf)
200
What is Birthday Bourbon?
Annual vintage, 95 barrels selected on George Garvin Brown's birthday (September 2) (min 10 years - 98 pf)
201
202
Question
Answer
203
Who owns Woodford Reserve?
Brown Forman
204
When did Woodford Reserve debut?
1996, the brainchild of Owsley Brown (great grandson of George Garvin Brown
205
Who is the Master Distiller at Woodford?
Elizabeth McCall (took over for Chris Morris in 2022)
206
Woodford Reserve Mash Bill
72C/18R/10MB same as Old Forester
207
Water's source for Woodford Reserve
Glen's Creek
208
What is unique about distilling of Woodford Reserve?
Portion is triple distilled in pot stills and then combined with a column still whiskey
209
HIstory of Woodford Reserve?
-Around 1812 Elijah Pepper started distilling on site. Hired James Crow (Scottish Chemist) who revolutionized bourbon production by bringing scientific rigor to process (qualitative analysis, hydrometers, thermometers)
-Crow died in 1856, eventually Elijah Pepper's son Oscar lost control of distillery
-Called Labrot and Grahmn Distillery until 1941 when sold to Brown Forman.
-Peggy Noe Stevens was instrumental in creation of Woodford Reserve as a visitors center
210
What is average age of Woodford Reserve?
Doesn't carry age statement but about 7 years old
211
Woodford Reserve Whiskies
Straight Bourbon since 1996
Rye in 2015 (53% Rye)
Malt in 2018 (51% Malt)
Wheat in 2019 (52% wheat, 20%M, 20% Corn, 8% Rye)
Double Oaked
Master's Collection
212
Backset at Woodford Reserve
0.06
213
Fermentation at Woodford Reserve
5-7 days
214
Entry Proof for Woodford
110 proof for pot stilled / sources say 100pf for column
215
Barrel specs for Woodford Reserve
Char #3 made (until recently) at BF Cooperage
216
Woodford Reserve Proof
all whiskies in core range bottled at 90.4 Proof (45.2% ABV)
217
218
Question
Answer
219
Where is Jack Daniel's located?
Lynchburg TN
220
What is mash bill for Jack Daniel's Tennessee Whiskey?
80% Corn / 8% Rye / 12% Malted Barley
221
What is fermentation time at Jack Daniel's?
6-7 days
222
How much backset is used at Jack Daniel's distillery?
30% backset
223
What is estimated age of Jack Daniel's Tennessee Whiskey?
4-7 years
224
What is the Lincoln County Method?
Filtration through 10 feet of Sugar Maple Charcoal before entering barrels - charcoal mellowing
225
What is difference between Jack Old #7, Gentlemen Jack, and Single Barrel
Old #7 aged in middle part of warehouses
Gentlemen Jack aged in lower floors of warehouse
Single Barrel Select aged on top floors of warehouses (94 proof)
226
What is Jack Daniel's Triple Mash?
Made from 60% Jack Daniels Rye / 20% Jack Daniels Tennessee Whiskey / 20% Jack Daniel's American Malt
227
Where does Jack Daniel's rank in terms of whisky sales in the world?
#2 behind Johnnie Walker
-sell more outside the US than in
228
What is mash bill for Jack Daniel's Rye?
70% Rye / 12% malt / 18% Corn
229
Jack Daniel's Barrel Stats
-Toasted for 12 minutes before charring
230
Jack Daniel's Single Malt process
-keep whole grain through distillation
-column distillation then pot
-new barrel first then finishing in Oloroso casks
231
232
Question
Answer
233
Who created Angel's Envy?
Lincoln Henderson - formerly at Brown Forman, Lincoln passed away before first whiskey released, run by his son Wes until sold to Bacardi
234
Who owns Angel's Envy?
Bacardi
235
Where is Angel's Envy distillery located?
New distillery completed in Louisville in 2016, previously MGP juice
236
What are the mash bills at Angel's Envy?
Bourbon (72/18R/10)
Rye (95R / 5MB)
237
Distillation at Angel's Envy?
Double, Beer Column + Doubler
238
Collection and Entry proof at Angel's Envy?
Collection proof unknown, Entry proof 125
239
Barrel regimen for Angel's Envy Bourbon?
Char #3 for at least 6 years - then finished in French Oak Ex-port barrels for up to 18 months
240
Barrel regiment for Angel's Envy Rye?
Char #3 for 6-7 years - then finished in Caribbean Rum casks previously used for XO Cognac
241
What are the specs for Angel's Envy Bourbon?
Created in 2011, 72/18/10 mash bill, fermented for unknown time, disitlled in beer column and doubler, mim 6 years in Char#3 barrels, then finished for 3-6 months in ex-port French Oak. Bottled at 86.6 proof.
242
What are the specs for Angel's Envy Rye?
Created in 2014, 95R/5MB mash bill, fermented for unknown time, distilled in beer column and doubler, 6-7 years in Char#3 barrels, then finished for 3-6 months in ex-Rum barrels. Bottled at 100 proof.
243
244
Question
Answer
245
Where is Stranahan's Distillery located?
Denver, First legal distillery in Colorado after prohibition - opened in 2004
246
What is mash bill for Stranahan's?
100% Malt, proprietary blend of 4 barleys sourced exclusively from Colorado
247
Fermentation at Stranahan's?
6 days
248
Distillation at Stranahan's?
Hybrid Pot and column from Vendome
249
Collection and Entry Proof at Stranahan's?
1st distillation = 80 pf
2nd distillation = 150 pf
Entry proof = 110 pf
250
Barrel regimen at Stranahan's?
Char #3 American Oak, followed by solera process for all except Single Barrel bottling.
251
252
253
Question
Answer
254
According to the Bryson book, what are the three most important categories of American Whiskey?
Bourbon
Tennessee Whiskey
Rye
lesser known types include
Corn Whiskey
Wheat Whiskey
Blended Whiskey
Spirit Whiskey
255
What are the US regulations that govern whiskey (really all spirits) called?
The Standards of Identity… and officially in the Standards of Identity - American Whiskey is called Whisky.
256
Specifically, where do the Standards of Identity for Whiskey reside?
US Code of Federal Regulations
Title 27 (Alcohol, Tobacco & Firearms)
Part 5 (Labelling and Advertising of Distilled Spirits)
Subpart C (Standards and Identity for Distilled Spirits
Paragraph 22
257
What is the US government agency that is responsible for approving and enforcing labeling and other liquor laws?
The Alcohol and Tobacco Tax and Trade Bureau (ATTTB or TTB)
258
What are the three parts of the Standards of Identity for Whiskey in US?
1st - Identifies Whiskey
2nd - deliniates two classes of whiskey
-Corn
-Bourbon, Rye, Wheat, Malt, Rye Malt
and now American Single Malt
(ASM won’t be included on exam)
3rd - makes further definition of “straight”
whiskey
259
What is the definition of Whiskey according to the US Standards of identity?
-Whiskey is a distillate made from a "fermented mash of grain."
-The final liquid must be less than 190 proof (95% ABV)
-"in such manner that the distillate possesses the taste, aroma, and character generally attributed to whiskey."
-stored in oak containers
-bottled at no less than 80 proof
260
What are the proof requirements for Whiskey in US?
-The final distillation must be under 160 proof (80% ABV)
-If the whiskey is aged in oak, it must go into the barrel at no more than 125 proof (what distillers call "entry proof")
261
What is the legal definition of Bourbon?
-Must be made with at least 51% Corn
-Made in the US
-aged in charred, new oak containers
-distilled to less than 160 proof
-entry proof of no higher than 125
-bottled at no less than 80 proof
262
What are the specifications for Corn Whiskey in the US?
-specifies that IF the whiskey is aged - for which there is no requirement - it must be aged in used or uncharred new oak
-Corn whiskey should taste like Corn, not oak
263
What is the definition for "Straight" Whiskey in the US?
-Must be aged in oak container for at least 2 years
-if the youngest whiskey in the barrel is under 4 years old - the label must state how old it is AND all the whiskey in the barrel must be at least that old
-the addition of "harmless coloring" is NOT allowed
264
What are some things that the US Standards of Identity DON'T require?
Bourbon does NOT have to be:
-made in Kentucky
-made from corn and only two other grains
-Aged in white oak barrels
-Aged in American oak barrels
265
What are the requirements of the Bottled in Bond Act of 1897
All the whiskey in the bottle must be:
-at least 4 years old
-bottled at exactly 100 proof
-have no additives other than pure water
-be labeled as the product of the distillery where it was made, and if different, the distillery where it was bottled
-be the product of only one distillery, made by the same distiller, in one distilling season
*originally also had to be aged in a bonded warehouse
266
Does the Bottled in Bond Act of 1897 only refer to Bourbon?
No. Bottled in Bond can refer to:
-Rye (ex. Rittenhouse Rye)
-Brandy (ex. Laird's Apple Jack)
267
Why are all American Whiskey barrels 53 Gallons?
-Barrels used to be 48 Gallons
-During World War II a study was done to see how much bigger barrels could be without having to change the ricks
-the size was 53 Gallons
268
What are the two mash bills at Four Roses?
High Rye = 60% C / 35% R / 5% MB
Low Rye = 75% C / 20% R / 5% MB
*it is important to realize that even Four Roses "low rye" mashbill is relatively high in rye compared to other distilleries
269
What is the mash bill for Jack Daniel's Tennessee Whiskey?
80% C / 8% R / 12% MB
270
What is the mash bill for Wild Turkey Bourbon?
75% C / 13% R / 12% MB
271
What is the mash bill for Maker's Mark Bourbon? (wheated bourbon)
70% C / 16% W / 14% MB
272
What is the mash bill for Woodford Reserve Bourbon?
72% C / 18% R / 10% MB
273
What is the mash bill for Old Forester Bourbon?
72% C / 18% R / 10% MB
274
What is the mash bill for George Dickel Tennessee Whiskey?
84% C / 8% R / 8% MB
275
What is the mash bill for the Bourbons made at Jim Beam distillery (Beam, Knob Creek, Basil Hayden's, Booker's...)
75% C / 13%R / 12% MB
276
What is the mash bill at Heaven Hill distillery (Evan Williams, Elijah Craig, etc)?
78% C / 10% R / 12% MB
277
What is the mash bill at Garrison Brothers?
74% C / 15% W / 11% MB
278
What are the five yeast strains used at Four Roses?
V = slightly fruity
K = Spicy
F = Floral
O = quite fruity
Q = huge floral notes
279
Which distillery in Loretto, KY is registered as a national landmark?
Maker's Mark
280
Which distillery caught fire in 1996 creating the famous "River of Fire?"
-Heaven Hill's Bardstown facility
-seven warehouses burned
-an 18 in river of burning whiskey flowed down the hill and destroyed the distillery
281
What regulations were put in place after the Heaven HIll Bardstown fire?
-Warehouses have to be surrounded by a berm to contain burning whiskey (protect other warehouses)
-sprinkler systems and multiple escape routes required
282
What is "heat cycling?"
-Heat cycling is done by some distilleries in the wintertime when it gets cold enough to potentially "shut down" maturation
-when the temperature of whiskey gets down below about 60 degrees, the warehouse is heated until the whiskey gets up to about 80 degrees, and then it is allowed to cool down to 60 degrees and then the process is repeated
283
What is the standard size of an American Ironclad Rickhouse?
-Ironclads are usually 7 stories tall (some of the new ones are 9)
-metal skin on a solidly built wooden frame
-usually hold around 20,000 53-gallon barrels
284
Where does heat concentrate in a rickhouse?
-Rising heat concentrates on top floors
-barrels will age more "quickly"
-more evaporation
-woodier, drier, spicier flavors and whiskey becomes more astringent
-"high and dry"
-can smell of acetone if left too long
285
What are the differences between Ironclad and Stone or Brick warehouses
-Stone and brick have less air movement
-generally top out at 3 or 4 stories
-Brown Forman uses brick warehouses only for its "heat cycling at Old Forester, Early Times (now Sazerac) and Woodford Reserve
286
Why do some distillers insist on a north-south orientation for warehouses?
Catch the day's sun more evenly
287
What is the process that makes Tennessee Whiskey - Tennesse Whiskey?
The Lincoln Country Process
Filtering aged spirit through 10 feet of hardwood (Jack and Dickel used Sugar Maple) charcoal to "mellow" it before barreling.
288
What is the difference between how Jack Daniel's and Dickel execute the Lincoln County Process?
At Jack the whiskey is trickled down through the 10 feet of sugar maple charcoal.
At Dickel the vats (10ft high - 5 ft across) are completely filled with spirit and then gets refilled when it drains off. Vats at Dickel are also chilled
289
290
291
Question
Answer
292
Whiskey is made from a fermented mash of ______________.
Grains
293
What grains are the most common for whiskey production?
Barley
Corn
Rye
Wheat
Others include:
Oats
Quinoa
Hybrid grains like triticale and buckwheat
294
What is malting?
Natural process designed to trick the grain (often barley) into thinking it is spring-time so it will sprout are release enzymes that convert starch to sugar
Three steps:
1) Steeping
2) Germination
3) Kilning
295
Steps in making whiskey
1) Grow grain
2) Harvest/Clean
3) Malt (sometimes)
4) Grind/Mill
5) Mash/Cook
6) Ferment
7) Distill
8) Age
9) Blend (often)
10) Bottle
296
What is the "mother grain" for Scotch Whisky?
Malted Barley
Barley is relatively easy to malt - which creates enzymes necessary to convert starch to sugar - not just in barley, but other grains as well
297
What is the part of the barley corn that holds it's starch reserve?
Endosperm
298
When was the first physical evidence of malting barley?
4000 BCE in Mesopotamia
299
What are the three steps in MALTING barley?
Steeping
Germination
Kilning
300
What is STEEPING?
Barley corns are exposed to alternating water and heat for around two days until it is allowed to germinate
301
What is GERMINATION?
After steeping for around two days, the barley sprouts - releasing the enzyme necessary to break down the protein net and expose starches. Before the shoot begins to consume a significant amount of food, the barley is kilned
302
What is KILNING
Heating the malt to stop the process of germination and dry the barley so it can be stored until needed.
The grain is put in a kiln and hot air blows through it - drying it and killing the sprout.
303
What is peat? And what is it used for in malting process?
Peat is decaying moss (mostly sphagnum) that has built up over centuries in bogs that is harvested and used to flavor whiskey (usually in Scotland).
304
How is peat used as a flavoring agent for certain Scotch Whiskies?
-Peat is harvest from the ground, dried and then burned.
-It used to be used all over Scotland as the actual fuel to produce the hot air to dry out barley during kilning
-Now it is burned in a furnace next to the actual heat source and the peat flavored smoke (peat reek) is blown through the grain to flavor the barley while drying
305
How long does it take to dry barley in a kiln?
Usually about two days to dry the barley.
When peat is used for flavoring it is used for up to the first 18 hours
306
Who brought Rye to North America and started using it to make both bread and whiskey?
German emigrants brought rye to North America in the 1700s, and the knowledge of how to distill it
307
What is Malt Whisky? and what are the main countries known for making it?
Malt Whisky (sometimes refered to as Single Malt Whisky) is made from 100% Malted Barley
Scotland, Japan, some Irish, and some American
308
What is Grain Whisky? and what are the main countries known for making it?
Grain Whisky is made from varying grains, often wheat. There is often at least a small portion of malted barley in the mix (for the enzymes).
Scotland, Japan, some Irish
309
What is Rye Whiskey? and what are the main countries known for making it?
Rye whiskey is made from 51+% rye plus malt & corn
This is the US definition, there are also Rye Whiskies made in Canada from very little, up to 100% Rye
310
What is Bourbon?
-Made from at least 51% Corn + malt + either rye or wheat
-Bourbon must the made in the US
-Bourbon must be distilled to no more than 160 proof (80% ABV)
-Bourbon must be aged in new, charred, oak barrels
(those barrels are usually American White Oak, but do not have to be by law)
311
Which grain is the most prominent grain for whiskey production in North America?
Corn is king in North America
Also called Maize in many places in the world
312
What are the characteristics of CORN that make it good for distillation?
-Incredible fecundity (ie produces a HUGE amount of grain in right conditions)
-once corn has been milled and cooked to split open starchy matrix, it takes a relatively small amount of malted barley to convert corn's plentiful starches into sugars
-Corn's only problem is that it is a bit of a one-trick pony = the flavor is sweet and strong
313
Why is the combination of corn + malted barley + either rye or wheat so appropriate for making Bourbon?
CORN = plentiful, lots of starch (but not easy to malt), not a lot of flavor
MALTED BARLEY = just a little malted barley provides enough enzymes to convert the starch from ALL the grains into sugar
RYE or WHEAT = used as "flavoring grain" to create the targeted flavor profile (Rye = spice, Wheat = soft and creamy)
314
What is the process for cooking the mash, once
315
What is the cooking order for various grains in a Bourbon mash bill?
1) Corn is cooked at 194-212F
2) then temp lowered to 158F to cook Rye (wheat is similar temp)
3) then temp lowered to 147F to cook Malted Barley to convert starch to sugar
316
What is SOUR MASH?
a small amount of stillage/backset (which is acidic residue that is left in the column still after distillation is added to the next fermentation to create acid balance, help yeast propagation, and prevent bacteria from growing during fermentation. This creates continuity and consistency.
317
What percentage of sour mash is added to each fermentation run?
It varies by distiller, but up to 33% of a fermenter is filled with backset
318
What components of fermentation have an effect on aromas and flavors produced?
1) yeast strain (most distillers in American whiskey production use a proprietary yeast strain)
2) speed of fermentation
3) length of fermentation
4) temperature of fermentation
319
how long do American whiskey fermentations last?
-Average 3-4 days to get to around 8% ABV for short ferment and 12% for long ferment
320
What types of stills are used for whiskey distillation?
1) Pot Stills
2) Column Stills
3) Hybrid Stills
4) extractive distillation stills
321
Pot still distillation
-Batch process
-usually at least 2 distillations
-FIRST distillation raises overall ABV of the entire solution
-SECOND distillation makes cuts to HEADS, HEARTS, and Tails
322
What are the boiling temperatures of ethanol and water?
-Ethanol = 173F / 78C
-Water = 212F / 100C
323
How does the angle of the lyne arm coming out of a column still affect the distillate?
1) Upward facing lyne arms allow more reflux (contact between vapor and liquid) to happen because vapors can continue to condense and fall back down the still for a longer period of time = cleaner spirit
2) horizontal or downward facing lyne arms create less reflux
324
What is REFLUX?
Reflux refers to the amount of vapor that condenses back into liquid and falls down the still - and coming in contact with vapor rising up the still - more reflux = cleaner, lighter spirit vs less reflux = heavier, oilier spirit
325
Why is copper so important in still design for distillation?
Copper removes sulphur and therefore the meaty, almost cabbagey smells
326
What are the "foreshots" or "heads" and what happens to them during the (second) distillation?
Foreshots/heads include methanol, acetaldehyde, ethyl acetate, and acetone. All of which create off flavors and can be dangerous in large quantities. They are separated from the hearts of the distillate and recycled with the feints/tails back into the "next" distillation.
327
What are the "hearts" of the distillate?
Ethanol
Propyl Alcohol
Congeners
Water
these move on to maturation to become the final spirit
328
What are the "feints" or "tails" of the distillate? And what happens to them?
Butyl alcohol
Acetic Acid
Amyl Alcohol
Furfural
*sometimes collectively referred to as "fusel oils" these are recycled along with the foreshots/heads into next distillation
329
What are LOW WINES in Bourbon production?
In Bourbon production, the low wines are usually around 20% ABV and will then be distilled again in a smaller spirits still.
330
What is the difference between pot still and column still distillation?
Pot still distillation is a batch process. Column stills run continuously and are therefore more efficient.
331
What is the maximum distillation proof for Bourbon?
Bourbon must be distilled to no more than 160 Proof (80% ABV)
332
What type of column still is used for Bourbon production? How does it work?
Bourbon is usually produced in a Beer Still (with either a Doubler or Thumper attached).
The key to the Beer Still is that wash (or beer) falls as liquid down the still and meets steam rising up the still on several perforated distillation plates. On each plate REFLUX happens and the more volatile compounds are stripped from the liquid and rise up the still. The less volatile compounds become liquid and fall down the still. The higher the vapor rises up the still, it becomes more concentrate with alcohol. The vapor is collected towards the top of the still at no higher than 160 proof. It then flows into a second still (a pot still called either a Doubler or a Thumper).
333
How does a Bourbon Beer Still differ from a Coffee Still used to make grain whisky in Scotland?
There are a few differences:
1) a Coffee still has two columns - an analyzer and a rectifier. The wash is introduced at the top of the analyzer which works similar to a Beer still and "strips" alcohol vapor. The vapor then flows into the bottom of the rectifier. Vapor flows up the rectifier, coming in contact with liquid that creates more reflux and concentrates the alcohol vapor.
2) Because a Coffee Still has two columns, it concentrates alcohol to a higher ABV (usually around 90%) which creates a cleaner, purer spirit.
3) Solids are filtered out of the fermented liquid before it enters a Coffee still. Beer stills are filled with wash that includes solids (sort of a porridge consistency) - the solids are removed from the bottom of the Beer still.
334
Describe barrel CHARRING.
Charring is placing an open-ended barrel over a burner and blowing a hot flame into it. This literally sets the inside of the barrel on fire (for somewhere up to 45 seconds and transforms that barrel "from a mere container to a chemical reaction chamber, a filter, and an infusion vessel."
335
What does charring do to wood?
1) Creates a layer of charcoal on the inside of the staves (creates a filter and expands surface area
2) heat of charring also changes oak beneath the char - sugars in the wood are carmilized creating the "red layer"
3) Breaks down the oak's LIGNIN
336
What is LIGNIN?
Lignin is a natural polymer in wood, a big complex molecule that adds strength to the wood.
As alcohol breaks down lignin in wood it creates flavor compounds like vanillin, wood aldehyde compounds, and aromatic esters.
337
What are three major esters formed by breaking down oak lignins during maturation?
Ethyl Syringate (tobacco and fig)
Ethyl Ferulate (Cinnamon)
Ethy Vanillate (Smokey burn aroma)
338
What is meant by "Breathing" barrels?
Slow exchange of air and liquid steals away up to 5% per year (angel's share)
339
As barrels age in Scotland vs US, what happens to the ABV inside the barrel?
Scotland - loses more alcohol than water in cool, humid conditions that are realatively constant year-round. ABV goes DOWN
US - loses more water than alcohol in hot, dry conditions that are variable over the course of the year. ABV goes UP
(a whiskey may go in at 120 proof and come out at say 135 proof 7 years later - stronger ABV but reduced in volume)
340
What are TYLOSES in oak?
Tyloses are blockages in the woody outer layers of the tree. Tyloses serve to cut losses of living tissue during drought or infection. For the cooper, Tyloses are what make the oak a favored wood for waterproof barrels.
They do allow air flow - so water tight, but not air tight.
341
What is industry standard size for American Whiskey Barrels (ASBs)?
53 gallons (just over 200 litres)
342
What size barrels to smaller (newer) distillers sometimes use to attempt to "speed up" the aging of their whiskey?
30 gallon, 15 gallon, 5 gallon, even 2 gallon
These barrels often impart oak flavors and dark color - but do not provide "maturity"
343
What are the flavors most associated with Bourbon barrels?
Vanilla and Coconut
344
What is the difference between an American Standard Barrel and a Hogshead - and how are hogsheads made?
Once used, American Bourbon barrels are often sold to Scottish Distilleries.
They are broken down into staves and hoops for shipping.
When they arrive in Scotland, they are often re-assembled with more staves and new heads.
A hogshead is 225 litres (63 gallons in size)
345
How do warehouses provide American Whiskey producers variety in casks even though they are all new wood?
Warehouse location in a seven-story "Iron clad" warehouse can provide huge swings in heat depending on which floor a barrel is located.
Higher floors - more heat "faster" maturation
Lower floors - less heat "slower" maturation
Middle floors - where barrels are surrounded by lots of barrels = most consistent
Final product is often a blend of many different locations to create consistent style
346
Do all whiskies have age statements?
No
347
What does age statement represent?
Age statement is the age of the youngest liquid in the bottled blend.
Once the whiskey leaves the barrel - the aging is over.
348
What are some of the factors that determine higher pricing for older whiskies?
*It's important to remember that there are really only two things that effect the price of anything = supply and demand. However,
1) there aren't many barrels that will make it to the extremes of age
2) Evaporation and Angle's Share - the older the whiskey, the less is left in the barrel
3) Rarity
349
What is MARRYING in regards to whiskey aging and bottling?
The contents of barrels are mixed and then often placed in a large wooden vat for a length of time to allow the whiskey to "marry" before bottling.
350
What is CHILL FILTERING?
When whiskey gets very cold, down around the freezing point of water, there are some proteins that will precipitate, turning the whiskey hazy.
Many producers will purposely chill the whiskey down before bottling and filter out the haziness - so it doesn't appear hazy to consumers after purchase.
351
According to the Bryson book, what are the three most important categories of American Whiskey?
Bourbon
Tennessee Whiskey
Rye
lesser known types include
Corn Whiskey
Wheat Whiskey
Blended Whiskey
Spirit Whiskey
352
What are the US regulations that govern whiskey (really all spirits) called?
The Standards of Identity... and officially in the Standards of Identity - American Whiskey is called Whisky.
353
Specifically, where do the Standards of Identity for Whiskey reside?
US Code of Federal Regulations
Title 27 (Alcohol, Tobacco & Firearms)
Part 5 (Labelling and Advertising of Distilled Spirits)
Subpart C (Standards and Identity for Distilled Spirits
Paragraph 22
354
What is the US government agency that is responsible for approving and enforcing labeling and other liquor laws?
The Alcohol and Tobacco Tax and Trade Bureau (ATTTB or TTB)
355
What are the three parts of the Standards of Identity for Whiskey in US?
1st - Identifies Whiskey
2nd - deliniates two classes of whiskey
-Corn
-Bourbon, Rye, Wheat, Malt, Rye Malt
and now American Single Malt
(ASM won't be included on exam)
3rd - makes further definition of "straight"
whiskey
356
What is the definition of Whiskey according to the US Standards of identity?
357
What are chemical reactions inside the barrel that are aided by air flow?
1) Char breaking down lignin and subsequent development of various compounds
2) Compounds in whiskey mixing with incoming air - oxidation
3) Creation of fruity esters = signature aromatics
358
359
Question
Answer
360
Whistle Pig
-Vermont
-founded by the late distiller/consultant Dave Pickrell
-Started with sourced whiskey - now increasing amount of whiskey made at distillery
-Today program headed by Liz Rhodes and head blender Meghan Ireland
-mashing and fermentation regime focused on enhancing 4G-hyroxycinnamic acids in rye's cell walls - precursors to baking spice
-eight tray hybrid still
361
King's County
-New York (Brooklyn)
-Law to distill in NY didn't change until 2004
-King's County started in 2009
-Pot still distillation
-Higher than average use of barley in mash bill
362
New York Distilling Company
-Brooklyn based
-Founded by Tom Peter in 2008 (one of the founders of Brooklyn Brewery)
-Bourbon, Rye, Single Malt, and Ragtime Rye (from NY rye)
363
Tuthliltown
-Founded in 2003 by Ralph Erenzo
-lobbied to pass the Farm Distillery Act - allowing state's farms to establish distilleries and retail on site
-Now owned by William Grant and Sons
-Hudson Whiskey Bright Colors, Big Bourbon and the three year old grain forward Bourbon made from 95% Corn and 3% Malted Barley
-Do the Rye Thing - 95% Rye
364
Sagamore
-Founded in 2015 in Baltimore
-harkening back to Maryland style ryes of pre-prohibition
(in 1910 there were 44 distilleries making rye - half of which were in Baltimore
-all of it's grain comes from 100 farmers in the state
365
Triple Eight Distilling
-Massachusetts (Nantucket)
-founded in 2000 by Randy Hudson
-brewery with no facility for distilling grain - so it had to be Single Malt
-Stripping Column and Holstein Pot produces spirit at 73-80% abv
-barreled at 55%
-took a cue from brandy using "Whisky Faibles" to slowly lower the proof
366
Sons of Liberty
-Rhode Island
-Founded in 2009 by Mike Reppucci
-first distillation since prohibition
-Dave Pickrell consulted
-Distilled in a pot still with rectifying plates
-Single Malt and Four flavored releases
367
Litchfield
-Conneticutt
-Baker family started distillery in 2014
-Mineral rich terroir of New England
-Mash bill of 70% non-GMO corn, 25% Rye, 5% MBarley
-Agreement with local Maple Syrup producer that uses ex-Bourbon barrels and then returns to distillery to be filled with Bourbon
368
Tamworth Distilling
-New Hampshire
-founded in 2015 by Stephen Grasse
-"Terrior is a refutable part of our ethos"
=wide range of spirits made with
-hyperlocal flora, all foraged within 150 miles of distillery
-"Crab Trapper" (82.4% organic corn, 11% Maine Rye, 6.6% Malted Barley) blended with distilled green crab stock
369
370
Question
Answer
371
Where was the brand that is now Michter's originally made?
-Shaefferstown, Pennsylvania in 1753 - Abraham Bomberger with a man named John Schenk
-among the brands they made was A.H. Hirsh
-Reopened after prohibition under new owner Lou Forman who renamed it after his two sons MICHael and peTER
372
How did Michter's end up in Kentucky?
-Distillery went bankrupt in 1989
-in 1990's Joe Magliocco and partners bought the trademark and relocated brand to Louisville
373
Where are Michter's two facilities?
-Production facility at Shively, Louisville opened in 2012
(two pots plus a 32in, 46 foot beer column + doubler
-And small production and tasting room at Ft Nelson in downtown Louisivlle
374
What is the barrel entry proof for most of Michter's whiskies?
-Barrel entry at 103 proof - significantly lower than most in the industry (125 proof)
-Rye is barreled at 125 proof (Single Barrels)
375
What are some of the other unique points about Michter's production?
-Wood for barrels air dried seasoning for 18-60 months
-Barrels are toasted before charred
-Barrel entry at 103 proof
-Heat cycling in warehouses
-Single Barrel (Rye) or small batch (20 barrels) for all whiskies
-each whiskey has it's own filtration regimen
376
What are the mash bills for Michter's Whiskies?
-Michter's does not share mash bills
377
378
Question
Answer
379
Kentucky Peerless History
-Originally made at E.W. Worsham distillery in Henderson in 1890's by Henry Kraver
-Foundered after prohibition
-Kraver's great grandson Corky Taylor and his son Carson bought lapsed trademark in 2014 - moved to Louisville
380
Kentucky Peerless Production
-Barrel entry proof at 107 proof
-Distillation overseen by Caleb Kilburn
-3 to 5 day ferments
-white dog comes off still at 130-131 proof
-Barrels char 3# in single story warehouse
381
Early Times
-Mash bill 79C/11R/10MB
-vs Old Forester with 18%R
-Early Times sold by Brown Forman to Sazerac
382
Bardstown Bourbon Company - Custom Distilling
-Contract distiller started in 2014
-by 2024 three column stills - production of 10 million gallons/year
-Custom Distilling allows distillers to develop their own mash bills, ageing techniques, flavor profiles
-50 different mash bills offered
-Brand's using include Jefferson's, High West, Kentucky Owl, Blue Run, Hirsch, Calumet, James E Pepper and Cyrus Noble.
383
Bardstown Bourbon Company Whiskies
-Master distillery Steve Nally (formerly of Maker's Mark)
-Origin series three 6 year old whiskies
1) Straight Kentucky Bourbon
2) Wheated bottled in bond
3) Straight Rye
-Fusion blends - own mash bills with old, sourced bourdon
-Discovery Series blends whiskies from around the world
384
Willet
-Founded in 1860's by John David Willet (Moore, Willett & Frenke Distillery)
-1936 Thompson Willet broke ground on Bardstown facility
-1984 renamed Kentucky Bourbon Distillers (KBD) - independent bottler
-in 2008 reemerged as Willett Family Estate Bottled Rye and Bourbon
385
Kentucky distillery locations - Louisville
-Heaven Hill
-Michter's
-Kentucky Peerless
-Early Times
-Old Forester
386
Kentucky distllery locations- Cleremont
-James B Beam Distillery
-also have distilleries in Boston, KY and Frankfort, KY
387
Kentucky distllery locations- Bardstown
-Bardstown Bourbon Company
-Willett
-new Heaven Hill facility
388
Kentucky distillery locations - Loretto
-Maker's Mark
389
Kentucky distillery locations - Shelbyville
-Bulleit
-Jeptha Creed
390
Kentucky distllery locations - Frankfort
-Buffalo Trace
391
Kentucky distilling locations - Versailles
-Woodford Reserve
392
Kentucky distllery locations - Lawrenceburg
-Wild Turkey
-Four Roses
393
Kentucky distillery locations - Newport
-New Riff
394
New Riff
-Founded in 2014 by Ken Lewis and Jay Erisman - former owners of The Party Source (store)
-Non GMO grains sourced from a single farm - heirloom corn, rye and wheat for limited released
-Entirely committed to the "Kentucky Regimen" Sour Mash, Slow, open fermentation with native micro-flora, on-grain distillation in a beer still + doubler
-No chill filtering and everything is bottled in bond
-40 differnt mash bills
395
Kentucky distillery locations - Danville
Wilderness Trail
396
Wilderness Trail
-Founded by owners of Ferm Solutions - Dr Pat Heist and Shane Baker
-Sweet mashing (vs Sour Mashing)
-Wheated mash bill (64C/24W/12MB)
-High Rye Bourbon (64C/24R/12/MB)
-Rye Whiskey (56R/33C/11MB)
-Cook corn at 185F vs over 200 for most others
397
398
Question
Answer
399
Chattanooga Whiskey Co.
-began in 2011 sourced from MGP
-member of TNSS - Tennessee Sustainable Spirits (25 requirements related to water, air, waste, energy, sourcing. community, and maintenance)
-White Dog comes off still at 132 Proof and barrel entry 113-117 proof
400
When did Tennessee Law change allowing distilling in all counties in Tennessee?
-2009 "Whiskey Bill"
-before than distilling only legal in Moore, Coffee and Lincoln Counties
401
Fawn Weaver
-in 2016 saw a photo in New York Times International Edition
-Jack Daniels surrounded by his team, including a black man sitting next to Jack - George Green - son of Nearest Green
-Weaver researched situation and found that Nearest Green had taught Jack distillation on Dan Call's Farm and then stayed with him
-Weaver bought the original Dan Call Farm and started Uncle Nearest
-author of book "Love and Whiskey" about Jack Daniel's and Green family
402
Uncle Nearest Distillery
-One site of Dan Call's original farm in Shelbyville
-Utilizes four mash bills
-1884 Small Batch (80C/10R/10MB)
-1856 Premium (80/10/10 + 84C/77C & 70C mash bills)
-1884 - year when Uncle Nearest retired
-1856 - year when Nearest was working on Dan Call farm
-100% female-led company
403
Nelson's Green Brier
-Nashville
-Original Charles Nelson distillery first to use clear bottles
-in 2006 Andy and Charlie Nelson (great-great-grandsons) found old distillery driving through Greenbrier
-Revived brand in 2014 / Sold to Constellation in 2019
404
405
Question
Answer
406
Smooth Ambler
-Maxwelton, West Virginia
-Goal to source grains as close to distillery as possible
-Bought in 2017 by Pernod Ricard
-Fermentations about 80 hours
-Column distilled
-barrel entry to 110
407
Virginia Distillery Co
-Founder George Moore started distilling with Dr Jim Swan and Harry Cockburn
-Making single malt in 2015
-Barley comes from 600 farmers, three maltings
-use 2 yeast strains
-Copper pot distillation
-12% angels share
408
Distilleries in Virginia
-Virginia Distilling Co
-Mt Vernon
-Copper Fox
-Catocitin Creek
-District Made
409
Mt Vernon Distillery
-1797 - Manager James Anderson persuaded Washington that distilling made economic sense
-fire destroyed distillery in 1814
-Archeological dig in 1995 revealed the old distillery
-2005 it had been restored
New makes bourbon, rye and Single Malt
410
High Wire
-Charleston, South Carolina
-Red Dent Corn = Jimmy Red (100% corn)
-No sour mashing
-Fermentation for 7 days
-1 pass through hybrid Christian Carl still
-complexity of a four grain mash
411
Garrison Brothers
-Dan Garrison bought land in 2003, still went in 2005
-Garrision was Dave Pickrell's first client
-Mash bill (74C/15 Winter Wheat / 11 Malted Barley
-Dan rented old pot and rectifying column that he discovered was the experimental still Elmer T Lee had made first Blanton's
412
Garrison Brothers maturation
-Aging at 100 degrees F
-brings out texture, wood oils, and grain oils
-only fill barrels to 70%
(when filled to 100% they exploded)
413
Ironroot Republic
-Denison, Texas
-Likarish familly (Jonathan distiller, brother Robert does sales, mother Marcia keeps things in order)
-named in tribute to Thomas Volney Munson, Denison viticulturalist who invented phyloxerra resistant rootstock
414
Ironroot Republic Corn
-use traditional Cognac methodologies with a Texas twist
-Ironroot uses different corns - all based on Yellow Dent and Bloody Butcher
-Peruvian Purple is added to mash bill #2, Floriani flint is in #3 and #4
415
Ironroot Republic process
-After long ferments, double distillation in pot with boil ball and steeply downward angled lyne arm
-Cognac Elevage system used in aging (physically moving spirit from fresh to new wood... blending during aging and from dry to damp warehouses)
416
417
Question
Answer
418
Middle West Spirits
-Columbus, OH
-first release was 95% wheat
-Corn is open-pollinated non-GMO Yellow
-Bourbon (63C/13 Pumpernickle Rye/ 5% MB)
-Rye is 80% Rye / 10% Corn/5% Wheat/5% MB
419
Journeyman Distillery
-Michigan (second distillery in Valporaison IN)
-Now focus on Rye (60R/35W/5MB)
420
Starlight
-Huber family moved from winemaking to whisky in 1990's
-Dave Pickrell consultant
-Sweet Lancaster white corn and bloody butcher
-Three grain (60C/20R/20MB),
-Four grain (55C/20R/20MB/5W)
421
MGP / Ross & Squibb History
-Same distillery in Lawrenceburg, Indiana
-MGP founded in 1941 as industrial alcohol producer in Kansas by Cloud L Gray
-Bought by Seagram's in 1933
-when Seagram's broke up Pernod Ricard owned breifly MGP bought in 2011
422
MGP Five Bourbon Mash Bills
-MGP sources whiskey to 50 distilleries/brands
-one of the largest producers in US
-clients choose from 5 mash bills
-99% Corn
-High Rye (36%)
-Low Rye (21%)
-High barley (49%)
-45% wheat
423
MGP Six Whiskey Mash Bills
-clients choose from 6 mash bills
-95% Wheat
-95% Rye
-51% Rye
-100% Malted Barley
-99% Corn (Light)
-Corn and 15% Rye
424
Ross & Squibb (MGP own brands)
-in 2021 MGP bought Kentucky-based Luxco
-sell own brands
-Rossville Union Rye
-George Remus Bourbon
-Eight & Sand blended Bourbon
-Also, with Luxco on board includes Bardstown Lux Row Distillery brands
-Blood Oath, Ezra Brooks
425
What is the Kentucky Distillery owned by MGP?
-Limestone Brach distillery in Lebanon, KY
-Yellowstone and Minor Case
426
FEW Distillery
-Evanston, IL
-Evanston was home to Women's Christian Temprace Movement and their leader-Francis Elizabeth Willard (F.E.W)
-Few Founded by Paul Hletko in 2011
-Belgian Saison Yeast
-Rye is 70R/20C/10MB
427
Koval
-Founded in Chicago in 2008
-water from lake Michigan (charcoal filtered)
-Bourbon uses 49% Millet to balance 51% Corn
-Four grain mash bill with oats, malted barley, rye, wheat
-100% Oats and 100% Millet whiskies
428
Cedar Ridge
-Withrop, Iowa in 2005
-first in state since prohibition
-corn coming from family farm makes up 70% of Bourbon mash bill
429
Union Horse
-Kansas City, Kansas
-Founded by Garcia family in 2010
430
Midwest Distilleries
Middlewest (OH)
Journeyman (MI)
Starlight (IN)
MGP (IN)
Ross & Squibb (IN)
FEW (IL)
Koval (IL)
Cedar Ridge (IA)
Union Horse (KS)
431
432
Question
Answer
433
Wyoming Whiskey
-Kirby, Wyoming
-Founded in 2009 by Kate and Brad Mead
-tailors to whiskey distillation to match the harsh environment
-4,000+ft elevation - water boils at lower point than sea level (204F)
-Wheated Bourbon (68C/20 Winter Wheat/12MB)
-Bought by Edrington in 2023
-Nancy Fraley (Iron Root, Still Austin, Virginia Distillery) on board
434
Leopold Brothers
-Denver, Colorado
-started by Todd and Scott Leopold in 1999 in Ann Arbor Michigan
-2008 moved to Denver
-72 hour ferments
-Own Floor malting
-Three chamber still
435
Stranahan's
-One of the birthplaces of American Single Malt
-In 1998, Firefighter attended a call-out at a barn owned by George Stranahan
-First whiskey launched in 2004
-Bought by Proximo in 2010
-Jess stepped away to start Tin-Cup
-three day fermentation
-White dog collected at 140 Proof, barreled at 110
-High altitude means angels share of 11-15%
436
Laws Whiskey House
-one of three distilleries in Denver
-Bourbon Four Grain Mash bill (60C/20W/10R/10MB)
-Rye is 95% Heirloom Rye, 5% MB
437
Sante Fe Spirits
-Sante Fe, NM
-Founded by Colin Keegan in 2010
-Distillery at 7,000 ft
-Two row barley
-Signature whiskey Colkegan - kilned over mesquite
438
Whiskey Del Bac
-Tuscon, AZ
-Dorado = Two row barley kilned over mesquite, distilled in pot, aged in American Oak
-Classic is unsmoked
-MGP Rye = Sentinel
439
High West
-Dave Perkins and his wife founded in 2004 in Park City
-Three years later started distilling
-sold to Constellation in 2016
-Sourced from MGP initially, now some Bardstown
440
Frey Ranch
-Fallon, NV
-Founded in 2006 by Colby Frey and wife Ashely
-Law didn't allow distilling until 2016
-grain is 100% from Frey Ranch
-Flagship Four Grain Bourbon (66.6% Corn, 11.4% Winter Wheat, 12% 2-row barley
441
St George Spirits
-Alameda, CA on former Naval base
-Califonrian Single Malt
-Baller blend for Sushi Bars
-Blending lies at St George's heart
442
Westward
-Genesis was when in 2002 Lee Medoff started bringing beer from McMinneville OR to Portland and distilling it
-In 2015 ground was broken on a new site in Portland
-Single Malt inspired by beers of the Northwest
-mashes at 152 proof then sparges at 170
-5-6 day ferments
443
Bull Run
-When Lee Medoff (founder of Westland) left in 2010 he founded Bull Run
-Single Malt
444
McCarthy's
-can claim to be America's first single malt
-started in 1993
-Peated Scottish barley is used
445
Westland
-Seattle, Washington
-2015 started using "heavy mash" technique to create spirit for longer term maturation in oak
-uses incressingly hotter water to extract more lipids and oils
-Low wines with more oils and fatty acids
-use of local Quercus Garryana
-Solum - Washington State Peat
446
Copperworks
Seattle, Washington
-week long ferment followed by a two week cold conditioning (no lactobacilus)
-distillation in pot stills with middle cut between 147 and 121 proof
-spirit aged in oak air-seasoned for 18-24 months
447
Woodinville
-Founded by Orlin Sorensen and Brett Carlile with rye grown by Phyllis and Arnie Omlin in Quincy WA
-Mentored by Dave Pickerell
-Mash bill is 72C/22R/6MB and is a sweet mash
barreled at 110 into 18 month aired dried Missouri and Ozark oak with $4 char and toasted heads
