Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.
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American Whiskeys & Beer www.beveragedynamics.com September/October 2015• Beverage Dynamics 47 Whiskey is produced from a mash bill of 70% corn, 26% rye and 4% malted barley, a formula that showcases a higher percentage of rye than most Bourbons. It is twice distilled—fi rst in a column still and then through a traditional copper pot still. Upon exiting the still, the whis- key is placed in charred, American white oak barrels where it is left to mature for up to 6 years. The Bourbon is chill fi ltered prior to being bottled at 92 proof. "During its extended stay in wood, Bib & Tucker develops a deep amber/golden hue, a lightweight, silky textured body and the alluring aromas of vanilla, butterscotch, toffee, cinnamon and toasted oak," says Ryan Wycoff, marketing manager for The Other Guys. Those seeking a one-of-a-kind Bourbon experience will want to check out Elijah Craig 23-Year-Old Single Barrel Bourbon, a tremen- dous, limited edition whiskey brimming with character. The rye–based Bourbon barrels used for this release were pulled from the middle fl oors the best rickhouses in Nelson County. Its producer, Heaven Hill Dis- tilleries of Bardstown, is holding the largest inventory of barrels of "ex- tra-aged" Bourbon of any distillery. Another American whiskey attracting a great deal of attention is the limited release, Michter's Bourbon Whiskey Toasted Barrel Finish, made by the country's fi rst whiskey company. The company starts with their 8-year-old, small batch Bourbon. When it has reached maturity, the whiskey is transferred to cus- tom-made barrels for fi nishing. The wooden staves are air dried for 18 months and toasted rather than charred, like a typical Bourbon barrel. After its second stint in wood, the whiskey is chill-fi ltered and bottled at 91.4 proof. Master Distiller Chris Morris, who has made Bourbon his life's work, is especially optimistic about the future of the category. "Twenty years from now, this category will be stronger, healthier and held in even higher esteem around the world thanks to the groundwork of quality and innovation that is being created today," he says. ROBERT PLOTKIN is a judge at the San Francisco World Spirits Competition and author of 16 books on bartending and beverage management including Secrets Revealed of America's Greatest Cocktails. He can be reached at www.AmericanCocktails.com or by e-mail at robert@barmedia.com. American Trailblazers There is a cadre of American whiskeys so singular in design and composition that they defy typecasting. These innovative sipping whiskeys are receiving critical acclaim and have achieved commercial success on a global scale—and deservedly so. To that point, here's my take on the trendset- ters for 2015. Angel's Envy — This gem of a Bourbon is hand- crafted at the Louisville Distilling Company, which was recently acquired by Bacardi. The small-batch whiskey is made from a mash of corn, rye and Kentucky limestone spring water. Distillation takes place in both a column still and a traditional pot still. The whiskey is aged between 4 and 6 years in charred American oak barrels, after which it is finished in port casks for an additional 3 to 6 months. Charbay Hop Flavored Whiskey — This highly innovative whiskey is double-distilled in a classic alambic Charentais pot still from 20,000 gallons of premium, bot- tle-ready Pilsner beer, from which master distillers Miles and Marko Karakasevic derive 1,000 gallons of whiskey. The whiskey is made from European Two-Row Barley, grown and malted in British Columbia, and choice hops, which are added just before distillation to contribute floral and spice notes. Aging takes place in French oak barrels. Four Rose's Single Barrel — Made in Lawrence- burg, KY, the limited edition 2015 Four Roses Single Barrel is aged for a minimum of 12 years and bottled at barrel strength of 109.4 proof. Master Distiller Jim Rutledge hand-selected the barrels for this expression and only 4,000 bottles are being produced. Jefferson's Reserve — Handcrafted at the McLain & Kyne Distillery in Bardstown, Kentucky, limited edition Jefferson's Reserve is distilled in extremely small batches, aged for 15 years in heavily charred oak barrels and bottled at 90.2 proof. Larceny — Super-premium Larceny Bourbon con- tinues the Old Fitzgerald tradition of using wheat in place of rye in the whiskey's grain recipe, which produces a softer, fruitier whiskey. Master distiller Craig Beam selects 100 or fewer barrels that have been resting in Heaven Hill's open rick warehouses. Larceny is drawn from barrels that have aged from 6 to 12 years and is bottled at a full-bodied 92 proof. Prichard's Double Barrel — This pot-distilled Bourbon is handmade in limited quantities from white corn and rye. After distillation, it is matured in small, charred oak barrels for upwards of 9 years, after which it's reduced to 90 proof with spring water and put back into a new charred barrel for an additional 3 to 5 years. It's an expensive process exclusive to Prichard's. Equally notewor thy is Benjamin Prichard's Tennessee Whiskey, a small batch whiskey dis- tilled primarily from sweet white corn with lesser amounts of rye and malted barley. It's aged for 10 years in both new charred oak barrels and 15-gallon rum casks, then reduced to 80 proof with limestone-filtered spring water.