Posted on 05/28/2014 12:42:21 PM PDT by TheProducer
Edited on 05/28/2014 3:57:10 PM PDT by Admin Moderator. [history]
One of the oldest distilleries in the country is warning of what some observers are calling a
(Excerpt) Read more at video.foxnews.com ...
Bourbon barrels are also now being used to age “ale” and “beer”.
Just raise the price......capitalism.....works every time it’s actually tried.
Ever since January, 2009 I suspect....
There is a small company up in Breckenridge, Colorado who makes a bourbon that is only aged for two years, the legal limit to be called bourbon. I have tried it up against the finest 10 - 20 year stuff from Bourbon Trace and the other top drawer distilleries. It holds up very well against the giants. Whatever Breckenridge is doing, they need to do more of it.
Bourbon barrels cannot be reused for bourbon, bourbon must be aged in new white oak barrels that are charred. They have been reused for scotch and wines for years.
I drink Canadian Fireball Whiskey!
Just ask 'em and you will be "informed".
Perhaps this will result in an increase in the sale of “fresh from the still moonshine.”
And they would be wrong. The Bourbon County of today is a fraction of it’s size when distilleries were first put into operation in Kentucky. All the big distilleries are not in Bourbon County. You can make bourbon anywhere as long as you stick to the recipe and age it in the prescribed manner. You can even make it in Tennessee, although they prefer to call what they make Tennessee whiskey, and they filter it through charcoal.
That means more for me at bargain-basement prices after the distillers ramp-up their production just in time for the trendy hipsters to move on to some other beverage.
***Just raise the price......capitalism.....works every time it’s actually tried.***
People will have to go back to OLD CROW.
Get some gallon jugs or bigger. Add some charred oak chips from Jim Beam, or another distiller, and fill them up with the whiskey that needs to be aged. Let it breath a little, and keep it in a dark place. As the whiskey is pulled through the chars and expelled, it ages, and it happens much quicker than it does in a charred barrel.
George Dickel 12y.o.
Try it. Before the “young, trendy and hip” find out about it and the price goes through the roof.
People who provide something other people demand will always find ways to satisfy that demand.
Bingo.
I know I doing my part to help it “disappear”.
Some sort of time machine, you’re thinking? I don’t know how else you age whiskey faster.
If they sell all of the 2 and 3 and 5 year old stuff, there won’t be any 7 and 10 and 12 year old.
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