Posted on 08/24/2017 6:39:38 AM PDT by BenLurkin
Cleveland Whiskey in Ohio, founder and CEO Tom Lix is a firm believer that technology can accomplish in days what a barrel stashed underground would take a half-decade.
Mr. Lix pours his mashes into a stainless steel vat along with chopped up pieces of barrel so that the wood can give the whiskey its traditional brown color. And in days, he emphasizes, many of Cleveland Whiskey’s products are ready for tasting and selling.
Some, he says, even in 24 hours.
Mr. Lix produced for me his Black Reserve, whose quality of taste is on par with Knob Creek. Its complexity and mature profile absolutely fooled me into believing I was tasting whiskey years in the making. Less than a day removed from production, Mr. Lix’s patented aging process has sped up the maturation from years to hours. Amazing.
It’s not surprising that Mr. Lix’s business is located inside an industrial complex on Cleveland’s north side, in a business building dedicated to innovation in manufacturing. Little wonder the proprietor of Cleveland Whiskey is so on the vanguard of ingenuity.
(Excerpt) Read more at washingtontimes.com ...
If you can speed up a peat-smoked malt give me a call. I will take the taste challenge
(There is even a picture of former President Barack Obama shaking hands with Mr. Lix during Mr. Obama’s swing through these parts during a tour centered on innovation.)
That’s enough for me to never try his product. I don’t think there’s a chemical process yet that can get the Obama out.
Isn’t it the law that bourbon can only be called bourbon if it is made in Kentucky?
Raisin Jack
Climax Whiskey or something or other.
I don't think it's on now, but I remember watching a part of an episode wherein they did this...accelerating the process with electricity and pressure and came up with "real" bourbon.
Yeah, sure.
If Barack Obama when President had wanted to tour my business and recognize it for innovation, I would welcome him too.
The recognition wouldn’t move me an inch closer to supporting him or his ideas.
No
This sounds plausible. Heck, adding a flavor and color additive could probably do it, once you find the right mix.
What is a major part of bourbon aging is that the barrels are in towering warehouses that get really hot in the summer and cold in the winter. Every year the bourbon seeps into the charred wood and then back out of it due to the temperature change. Each year the flavor changes a little more due to that process.
If you can do it just by letting the moonshine (which is basically what it starts as) pick up the flavors from chopped up charred oak due to the massive surface area of the wood, that’s great. We’d have super cheap bourbon that still tastes good.
But since most of the price of a bottle of bourbon is taxes anyway, this is kinda pointless.
Been done. It can make decent whisky, but not great.
Can’t call it “bourbon” unless it is aged in Kentucky!!
It has to be AGED in Kentucky to be properly called, “bourbon.”
Otherwise it is whiskey!
How much of bourbon is fermented wood?
“Cleveland Whiskey of Ohio makes bourbon in less than 24 hours”
And smooth, too, I bet.
Produced in the United States
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
“Isn’t it the law that bourbon can only be called bourbon if it is made in Kentucky?”
_____________
No. Bourbon can be made anywhere and still be called Bourbon. What controls the legal name of Bourbon is on whether you have the correct percentages of corn, etc.
You may be mistaking it with Scotch. Legally, it can only be made in Scotland and be called Scotch. (you can make a whiskey in the US that copies the Scotch making process exactly....yet you cannot call the end product Scotch) I think the same applies to Irish Whiskey.
That is what I thought, but when I was in Seattle a few weeks ago I got to try a Washington state whiskey that called itself Bourbon.
Jack Daniels is from Tennessee and is NOT called bourbon.
Smoooooth
It can be made outside of Ky and still be called bourbon. I think it has to be aged in new charred white oak barrels. Mash has to be at least 51% corn. If the age in barrel is less than 18 months it has to be mentioned on the label. Bulleit Bourbon is made in IN. JD meets the requirements to be called bourbon but for marketing reasons is called Tenn. Whiskey.
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