What do academic historians of nineteenth century America do when we aren’t in the archives or writing? Well, we can’t speak for everyone, but we like to think we know our way around a dram of whiskey. Bowtied & Bourboned will put all of these skills to use at once. Unlike lots of other whiskey outlets, Bowtied & Bourboned will combine reviews of mainstream and craft whiskeys (bourbon, rye, corn, malt, white dog — you name it, we’ll try it) based on value and actual taste, not just name power or scarcity, while also featuring new and unique content on the history of the distilling industry and its “stranger than fiction” cast of characters.
MCH | Founder & Co-Editor
Historical Expertise: 19th century America, Guerrilla Warfare, Memory, Film.
Currently Pouring: Henry McKenna Single Barrel, Rocks (2 cubes).
Currently Tying: High Cotton, Brooks Brothers.
RCP | Co-Editor
Historical Expertise: 19th century America, Civil War, Smuggling and Illicit Trade, Appalachian History.
Currently Pouring: E. H. Taylor, Jr. Small Batch, Neat.
Currently Tying: Southern Proper.
B&B Review Meridian
Overall Rating Scale
9.5 – 10.0 : Mythical Whiskey
9.0 – 9.4 : Exceptional Whiskey (Genuine Top Shelf)
8.5 – 8.9 : Great Whiskey
8.0 – 8.4: Very Good Whiskey
7.5 – 7.9 : Good Whiskey
7.0 – 7.4 : Average Whiskey
6.5 – 6.9 : Slightly Below Average Whiskey
6.0 – 6.4 : Bottom Shelf Whiskey
0.0 – 5.9 : Save Your Money Whiskey
Value : Assessment of whether or not a whiskey is worth its price tag. (I.e., is the single barrel incarnation of a label worth exponentially more than its small batch brother? A bourbon might be very highly rated, but not necessarily a great value if too expensive.)
Drinkability : This is a composite assessment accounting for the whiskey’s smoothness, flavor, sip-ability, and how accessible it might be to less experienced drinkers. (I.e., a lower drinkability isn’t inherently a bad thing, it could just mean this isn’t a particularly good spirit for beginners.)
US1 Unblended American Whiskey
Michter’s – 83.4 proof/41.7 ABV
There are times when my skepticism gets the best of me, and I wonder if a bourbon company known for providing a quality product should really branch out to try a single barrel, or a rye, or an egg nog. I was once a strict adherent to the creed that a brand that was known for providing one product of high quality should stick with that product and not, in the words of a workingman’s football coach, “get too fancy.” I’ve tasted enough false starts in the bourbon world to reinforce my righteousness (you can find examples in the B&B archives), but more than one has made me question it.
Michter’s is one of the latter. Their US1 line consists of Bourbon, Rye, a very popular Sour Mash, and an Unblended American Whiskey, the spirit featured herein. The bourbon and rye both received high marks here at B&B, and for those who can find them on the shelf, Michter’s also offers these two spirits in a variety of ages ranging from 10 to 20 to 25 years.
My preconceived positive notions in no way hindered me from questioning some of the cleverly crafted language surrounding the Unblended American Whiskey. Now, I understand that it’s not a bourbon because it’s not aged in new charred oak barrels, but in what the brand calls “bourbon-soaked barrels,” meaning previously used. It’s somewhat unclear as to whether these were used by Michter’s or someone else, but what seems clear is the barrels have a little less to offer the whiskey as it ages. A second point of linguistic contention is the “unblended” label, which Michter’s offers because the American Whiskey is never thinned with neutral grain spirits. That is excellent, but It does not meant that each bottle isn’t a “blend” of different whiskies of various ages and experiences. To be fair, these aren’t incorrect definitions, but excellent marketing.
But perhaps I digress. A man too consumed with truth will soon find his glass half-empty—or completely so—and this is no way to enjoy life, or whiskey, and as we know, both should be responsibly enjoyed.
It’s unusual for a whiskey’s reputation to be made on the nose, but I’ve read so many remarks on the aroma of US1 American Whiskey that I think Michter’s might consider partnering with Bath & Body Works for a candle and body lotion line. It really is pleasant, sweet and fruity like a bakery using almond extract, turbinado, and pears. The palate is excellent—thick and luscious, buttery, candied. This is delicious. Yet somehow the finish doesn’t quite bring it together, and I don’t know if it’s due to the used barrels or not. It’s a bit raw, heavy on corn and light on age. The barrels sugars are so apparent earlier in the drink; I’m not sure where they go in the finish, but I miss them.
Value: Medium-High—Michter’s is working against itself here. US1 Unblended American Whiskey is excellent, but at most stores the entire line is the same price, and I’d personally choose the Rye or Bourbon in the same $40 price point.
Drinkability: Other than the finish, High. A low proof, very full offering that I highly recommend.
Special thanks to Lillie O’Connell at Michter’s for graciously providing a review sample.
Steve Martin once quipped that “writer’s block is a fancy term made up by whiners so they can have an excuse to drink alcohol.” Before proceeding with this review, I’d like to provide both an apology and an excuse — though, unfortunately, while my apology is for not writing enough, my excuses are actually for drinking too little. RCP and I have been on a hiatus for a few weeks due to a mix of work, moving across the country, a one-year old boy (RCP’s), and a newborn girl soon to appear (mine). Anyhow, we’re sorry to have been offline for so long and appreciate your patience. We have shelves fully-stocked with samples to review and we’re ready to have Bowtied & Bourboned hitting on all cylinders again. Stay tuned.
Produced by Treaty Oak Distilling, Red-Handed Bourbon Whiskey is an appropriate choice for my first review as a Kentuckian-turned-Texan because it’s a mixture of whiskey distilled and aged in Kentucky (as well as in Indiana and Tennessee) and then blended and aged again in Austin, Texas. Most of you know where we stand on NDPs at B&B (read: tell me how it tastes, not where it came from) and Treaty Oak makes no secret of it (hence: “Red-Handed”). The nose on this bottle is oak, vanilla, and a just a touch of dry fruit — nothing approaching the level of Michter’s Single Barrel, but it’s there nonetheless. Given that the mash bill has such a high rye content, it’s a little curious that you don’t get a hint of spice before sipping.
Your first taste will be all wood and smoke, which isn’t a surprise given the re-barreling done in Austin.The vanilla, which dominated the nose, is largely absent, drowned out by the oak; fleeting traces of caramel come through but the aforementioned hints of dry fruit do not transfer from the nose to your mouth. The finish is smooth but very truncated, the result of a sub-90 proof. But don’t let that immediately turn you away. Red-Handed surprises with a quick flare of spice on the back of the tongue — that rye content arriving just a bit late to the party. I was pleasantly surprised with this medium dose of heat; combined with the inherent smokiness of Red-Handed, it makes up for much of the missing finish. Again, though, this clearly isn’t high octane stuff — so don’t come to the table expecting Booker’s or Boss Hog or even Weller 107. But if you’re willing to take a chance on something below 90 proof with a unique aging/barreling background you might be surprised to see how far above its weight class Red-Handed can punch.
Value: High. I’m tempted to make this “Very High,” but in the $35-$40 price range, there’s just so much competition. (If Red-Handed were $30, it’s value would be through the roof.) This is fairly priced, generally on par with Michter’s Small Batch and Basil Hayden’s, but much smokier.
Drinkability: Very High. The lower proof and muted finish make this an easy bourbon for anyone and everyone to drink neat, but it’s still got above average flavors. I.e., it’s easy to drink and worth drinking.
Overall Rating: 8.1. Definitely worth a try if you can track a bottle down.
Special thanks to Daniel and Melody at Treaty Oak for providing a review sample.
E. H. Taylor Seasoned Wood – Limited Release
Buffalo Trace Distillery – 100 Proof/50% ABV
Perhaps it is best, in the spirit of full disclosure, to open this review with the confession that I am openly enthusiastic about the EH Taylor line from Buffalo Trace. My bio for this website reveals that I am “currently pouring” the Small Batch expression, which I feel strongly enough about that I recommended it as a gift this holiday season in our Christmas Spirits wishlist. In that same piece, I mentioned that if you had been especially good, you might receive a bottle of the Single Barrel; apparently I was, because I did. As an unabashed fan of both the whiskey and its roguish namesake, it’s fair to say that I was pretty excited to receive a sample of the EH Taylor Seasoned Wood Limited Release.
What’s special about the Seasoned Wood? First, it’s a wheated bourbon, a grain that distillers say ages more gracefully than rye, meaning the flavor profile of the whiskey comes more from the mash than from the barrel. But the reason we’re talking Seasoned Wood here and not Seasoned Wheat is because this expression pairs the strong flavor of the mash with an equally strong-flavored barrel. Some of the staves have been uniquely soaked in a proprietary enzyme bath, while others were left to season outside for anywhere from 6 months to a year.
Aye, here’s the rub. If you know me well enough to know my appreciation of EH Taylor bourbon, than you probably also know that I appreciate simplicity and tradition just as much. I’m as skeptical of treatments that sound like they belong at a purification spa being applied to distilling as I am of commercializing something that sounds like a happy accident. What the hell is an enzyme bath? Is “seasoned” just a marketing term for “left outside too long?” But I’ve been pleasantly surprised by the quality of products with other unusual marketing narratives (Did someone say Orphan Barrel?) so I was still very curious what I’d find in this bottle.
My curiosity was met with a uniqueness typical of the EH Taylor line. One of the things I like about it is that, like its namesake, this line is willing to take chances to create results that are unmistakable (the Cured Oak version was a smashing success). This is without a doubt true of the Seasoned Wood. On opening the bottle, the nose is immediately one of heavy winter seasoning: cloves, mulling spices, gingerbread, fir. Add the heat of your first sip, which warms you down into your stomach and from the inside out, and I imagine that if a Saint Bernard were to find me snowbound in the Alps, this would be the ideal liquid to have in the barrel around its neck. But when the dryness kicks in on the finish, leaving me with near cottonmouth, I think that dehydration is probably not the feeling a stranded skier wants. Unfortunately, the dry heat overpowers what few flavors whisper behind those closed doors of tannic copper.
Value: Medium at best. With a $70 MSRP and expected higher prices due to the one time limited release, this has too much competition from lower price ranges to comb the liquor store desert—or snow-capped mountains—for a bottle.
Drinkability: Medium. While I applaud other EH Taylor iterations for the complicated challenge they represent, making this someone’s first bourbon would be like tossing a JV wrestler into an MMA cage match.
Overall Rating: 82. The introductory EH Taylor Small Batch remains one of my favorite brands, and the Seasoned Wood simply doesn’t stack up to its little brother.
Special thanks to Kristi Wooldridge at Buffalo Trace for setting us up with a review sample.
In honor of the Derby, we’ve decided to run our first ever dual review. RCP and I each sampled and reviewed Blanton’s separately, and combined our thoughts here. We’d like to thank John Shutt at Age International for generously providing our review materials.
Blanton’s just seems right to review for Derby week. I know it’s not the official bourbon of that most historic of horse races, but with its dapper stopper series depicting a horseback jockey in stop-motion stride, it seems fair to call it the unofficial bourbon of bluegrass horse racing. So after you don your seersucker and quaff that annual mint julep, there’s no need to drop the equestrian tableau just because you bet on some bob-tailed-nag in the hopes of a 50-1 payout.
Blanton’s enjoyed a reputation as “the original single barrel whiskey” prior to the bourbon craze that caused markets to boom, prices to rise, and shelves to empty. Considered a high end bourbon even before it had so many labels to compete with, its reputation (among consumers and popular media alike) has made it increasingly scarce. Finding a bottle isn’t the impossibility it has become with Buffalo Trace’s Antiques, but you might just find the one.
The nose is pleasant and warm to me, oaky with notes of orange and lemon and honey, almost like a hot-toddy. The palate actually is a little hot, still smooth, but the spice seems to drive some of the caramel and vanilla flavors underground, leaving you with fairly flat corn. The finish is pretty stiff, too, and lasts. I’ve read others describe this as “lean,” and I taste the appropriateness of that adjective, almost like a scrappy boxer that doesn’t have the moves for a KO but won’t stop punching, either. There’s something here I can’t quite put my finger on, either, in how the sweet nose turns so hot on the palate, or how that caramel chew tastes different at each stage.
Value: Medium – at $50+, this has some stiff competition in its price bracket from both craft and big name brands.
Drinkability: Medium – this isn’t a beginner bourbon, but it’s challenging without the complexity that some more critical bourbon fans are looking for.
Overall Rating: 8.5
There’s an indisputable “entity”—equal parts history, nostalgia, and maybe something best described as good taste—that tethers thoroughbred horse racing and Kentucky straight bourbon whiskey. No label exemplifies this connection more than Blanton’s. It’s the granddaddy of modern single barrel bourbon as we know it. And it’s known the world over for the series of seven jockey figurines, one which adorns the cork of each and every bottle.
Your first sniff is going to be oaky, but not earthy. There are strong notes of spicy citrus—which is what I think gives the wood a “cleaner” character. A discerning drinker will pick up slighter hints of caramel and vanilla through the spice, but it’s definitely not a candy store nose. The spicy citrus is a harbinger of things to come: your first sip will produce a medium heat on the tip of the tongue, but that will quickly dissipate. The main flavor of Blanton’s is a mixture of oak and peppery citrus—those hints of caramel on the nose are mostly drowned out of the profile, but manage to peak through every so often. The finish on Blanton’s is, in my humble opinion, it’s most endearing quality. Expect a long, warm finish—this isn’t a flamethrower (i.e., Booker’s), though, so think “low and slow”—paired with a much sweeter aftertaste that offsets some of the lingering spice very nicely.
If you’re not initially thrilled with Blanton’s flavor profile, I would urge you to add a dash of water or a pair of rocks. The water will help unlock a little bit of the sweetness hidden down deep in the bourbon and add just a little bit of balance to the wood and spice. At the end of the day, Blanton’s flavor profile makes it a bourbon drinker’s bourbon. And, contrary to what you might be thinking, this is actually a very, very good thing. As the bourbon craze continues to spread and old middle of the road drinks suddenly reemerge as “luxury labels” (with costs to match) and the price tags on more established premiums jump from obscene to outrageously obscene—assuming you can even find it to bankrupt yourself paying for it!—there is something timeless about Blanton’s. There’s something very comforting in the fact that there will always be a consistently good, single barrel bourbon with a great history that I won’t have to win at a raffle or fret about the demise of its “original stock.” In other words, there is something comforting in the fact that there will always be Blanton’s on Derby Day. And perhaps more importantly, on the day after when you find those losing tickets in your coat pocket. (A maiden to win the Derby? What were you thinking…)
Value:High – I’m bullish on Blanton’s as a value buy—there’s an intangible mystique to Blanton’s, something about it paired with a well-lit Hemingway Short Story, that just feels worth the $50-$60 price tag.
Drinkability: Medium – This isn’t a great “starter bourbon,” mainly because some of the flavor profile is fleeting and/or difficult to locate. I would bump this rating to high, however, when rocks are added to the equation. Just a touch of cool water seems to cut some of the spice and lets more of the sweetness – mostly caramel to me – shine through.
It will come as a surprise to some of you—and I’m sure is fully expected by others—that there are bartenders out there who do not like to see me walk through the door and claim an empty stool. This has nothing to do with endless questions about the bourbon list or repeated requests for peanut bowl refills (though both will occur). Since I generally keep to myself, I doubt it has much to do with irksome inanities (“Some Brave’s game, right?”), and my preference for neat bourbon and traditional cocktails doesn’t send them diving into Mr. Boston’s table of contents or the downstairs buffet’s pantry (“What do you mean no freshly grated cardamon?”). But when I do order a cocktail, I utter words that cause bartenders and bourbon snobs alike to cringe, the occasional jukebox to halt mid-song and skip.
“Well whiskey is fine.”
I do not call whiskey for mixing. I will gladly call for something neat or on the rocks, but when adding a hefty dose of sweet liqueur, plain old cane sugar, and garnish, the first thing behind the bar will be fine. If it’s on a shelf—even the bottom one—I consider pouring it in Coke or ginger a criminal offense. There is a rule of diminishing returns at work here, in which I hypothesize that the more flavors a whiskey is going to be mixed with, the less you get out of using an expensive whiskey. This hardly seems controversial, but it’s never that hard to find someone at the bar who’ll brag that they won’t touch a Manhattan without a fifteen-year-old base.
But at home, or in the hands of someone who really knows what they’re doing, this rule doesn’t always apply. While traveling a few years ago I happened into an establishment of the type where the bartenders prefer to be called mixologists and the bar approaches the realm of chemistry lab. Trusting in their skills I relayed some of my preferred tastes and left the final product up to them. It was delicious, and my first question was about the rye they used. Michter’s Single Barrel Straight Rye Whiskey has been a staple of mine ever since.
In case you missed our sampling of their Small Batch Bourbon, we’re pretty big fans of the Michter’s brand at B&B, and this second review from their US 1 lineup is no different. Like the bourbon, the rye was only bottled by Michter’s, not distilled by them, and there is no age statement on the bottle. And, as with the bourbon, I recommend you get past that. Sure, there’s something to be said for shepherding your product from farm to bottle, but there’s also something to be said for being able to purchase premium distillate with a flavor profile you’ve sought out, to say nothing of the skill involved in proofing—and this rye is a very specific 84.8 proof.
The nose on the Single Barrel Rye is heavy with vanilla bean, a flavor that carries through the first sip, and light with cured tobacco, which does not. Sweet and aromatic, this opens on the tongue with sugary cola, like an old fashioned vanilla Coke mixed fresh in front of you at a drug store soda fountain or diner. There’s macerated black cherry and a campfire char—not the smokey peat of a scotch, but something sweet, more maple than oak—just before you swallow, when you get some rye spice but very little burn. I love the complexity of this stuff. Neat, it reminds me of some of my favorite challenging bourbons—a compliment that I wouldn’t give out lightly—and it won’t hide in a mixed drink but will noticeably elevate it.
Value: Very High—At around $40, this is like going to the track with an inside tip on an unlikely horse that will pay off big. My advice is to bet on it. I could see this leaving empty shelf space at $60-$65, though I hope it doesn’t happen.
Drinkability: Medium-High—This is a bold and chewy rye with some of the most distinct flavors I’ve come across. The thin, airy, constant notes of a highly drinkable whiskey can be easily missed, which is why I give Michter’s Rye a lower rating here. This stuff reminds you that you’re drinking it, but if you like fuller whiskies, you’ll be glad it did.
Overall Rating: 9.0
* Special thanks to Lillie O’Connell and the folks at Michter’s for a review sample.
Anyone who knows anything about distilling history has Col. E. H. Taylor, Jr. on the “Mount Rushmore of Bourbon.” As a technological innovator, an industry spokesman, and as an all-around lifestyle icon (let’s face it, the Colonel made whiskey cool long before Don Draper was kicking back rye in the corner office), Taylor changed the way bourbon aristocrats did business; in turn, he changed the way people the world over perceived bourbon. For decades, though, the site of his Old Taylor Distillery — nestled along a quiet stretch of river just outside of Frankfort, Kentucky — sat dormant. Over the years, metal rusted, windows broke, and ricks rotted. Nature’s reclamation threatened to erase Taylor’s last and most famous distillery.
That is, until a group of historically-minded investors decided to restore the Colonel’s castle (literally) and establish a new distilling operation on the grounds. In keeping with Taylor’s penchant for innovation, the distillery — recently christened Castle & Key — features Marianne Barnes as the first female Master Distiller in the history of Kentucky’s bourbon industry. Marianne was gracious enough to sit down with Bowtied & Bourboned for a chat about the history of the site formerly known as Old Taylor, the future of bourbon tourism in Kentucky, her thoughts on the current state of the industry, and even what she’d pour in the event of an impending zombie apocalypse.
MCH: Alright, so I’m sitting here with Marianne Barnes, the Master Distiller of the distillery formerly-known as Old Taylor, and we’re just going to ask her a few questions the first of which … when you came into this project, obviously Taylor’s a big name, in the whiskey industry, how much did you know about E. H. Taylor, Jr. in terms of history and the history of the distillery?
Marianne Barnes (MB): Most of what I learned about E. H. Taylor and the distillery site was through Mike Veach, I had learned bits and pieces through working at Brown-Forman, specifically with Chris Morris because he’s such a huge history buff—specifically bourbon history—and Kentucky history, really, but it was a Filson Bourbon Academy at Belle’s in Lexington, it really opened my eyes to the rich history of every other bourbon brand. You know, I was entrenched in Brown-Forman’s history and didn’t have much time to spend learning everyone else’s, so I found it really fascinating to learn about E. H. Taylor and the impact that he had on the industry—and then his vision in creating the castle and Millville and starting bourbon tourism as we know it today.
MCH: Did anything you found when you first got into the distillery, doing renovations, change the way you thought about Taylor?
MB: Well, you know, it’s a fascinating place. And as much as it’s changed over the years, the skeleton and the ambiance and, you know, the walls—if they could speak—I could only imagine what they might say about the Colonel. But the guts, the equipment, the pipes, and all the process stuff that I was fascinated to learn were really more National Distillers era. And it was really interesting just to envision, imagine, the feats of engineering and how they put this place together way back when. I think that really did open my eyes to how sophisticated—well, in bourbon terms, you know the process hasn’t changed much over the last hundred or so years—so, how sophisticated the process is.
MCH: So, given Taylor’s reputation as an innovator—the Colonel changed quite a bit about how bourbon was made, and, how it was branded and regulated, and then the history of this place, like you said, I mean there’s a castle out the window. This is not a normal distillery. What does it mean to you to be the state’s first female master distiller, but then also what does it mean to be the first female distiller here? Because this is a different type of place?
MB: You’re right. This is a history-making site in itself and I didn’t take this position with the thought, “Oh OK, I’m going to do this so I can be the first woman master distiller,” no, that wasn’t why I did it. It was because of my love of history that was ingrained in me from my time at Brown-Forman, and really, I felt like the place challenged me, from the moment I stepped on the grounds, I thought “if I wanted to leave something behind, wouldn’t it be wonderful for this to be the place and to recreate, or, re-envision a product here in his honor.” And, by extension of his legacy and the impact that he made, and also, starting something new in a historic place.
MCH: When you first got to the grounds, was there ever a moment where you sort of looked at, you know, broken ricks or a missing still and thought, “oh my goodness, have I bitten off more than I can chew here” or was it always sort of that this place not just needs to be preserved, but it deserves someone to kind of come back and maybe that helped carry you through rougher moments?
MB: You know, it was a tough decision to leave my former position at Brown-Forman, but I’ve never regretted it. Coming onto the site and being here every day, it feels good, it feels like home. I walk around and I know most of the nooks and crannies but there’s always things that surprise me. The structures are in great shape; the old equipment, it’s almost like it got stuck in 1972 when they closed it down and not a lot changed. We’re still turning agitators that hadn’t moved since 1972, we’re able to reuse a lot of these big steel tanks, and, we’re gonna have to put in new pipes lines, because Lord knows what’s been living in there for the last however many years. But it’s really just connecting one thing to the next. If we wanted to make 400 barrels a day we would’ve hooked back up to the old still because it would’ve worked, which is just amazing to think that they left a 72-inch stainless column still that would cost, you know, $350,000 today just sitting on this site for decades.
MCH: Do you have a favorite, sort of, historic spot on the ground or maybe more than one?
MB: I would say, you know, there’s definitely more than one. I love being in the sunken garden, particularly now that John has brought it back to life—literally: planting new plants and giving it a new form, reminiscent of what it would’ve been in the old days. I like sitting out there and looking at the castle, the old distillery, the new garden—kind of that dichotomy. And then looking across the street, who the two old 45,000 barrel warehouses would have sat at one point. And you know, it does make me sad that they were taken down just to sell off the wood in pieces, brick by brick, but we’ve stopped that process. It’s gonna be reborn and that’s an inspirational place—and I really like being on top of the castle, on the roof, because it’s really more of like that nerdy process thing. So I can see the whole site and we have a lot of the old engineering drawings, so some of the 30s, up until, most of these are National Distillers era drawings, but from the 30s when they first started their expansions and renovations, up into the 50s when they were this huge concrete warehouse that we have on site that holds about 65,000 barrels. When that was built, it was still moving and breathing and living and expanding, which I just think is fascinating. So I like being up on top of the castle, with the bird’s eye view of everything and then down in the garden are my two favorite places.
MCH: You’ve touched on it a little bit, and obviously there was quite a bit going on here between Colonel Taylor’s day and the present, so when renovations began, was there anything particularly cool found on the grounds? Any hidden artifacts? Anything other than, say, a $350,000 still that you made you think “what is this still doing here? I can’t believe someone just left this behind or how did this survive?”
MB: There are, I would say, two gentlemen, that are really responsible for the well-being of this site over the years. One is Gary Tate, we call him Shorty, he’s about 6’ 3”, he lives down the road and he’s working for us now. He’s the third generation of his family to work on this site, particularly in the warehouse, but he’s been a watch dog, really taking care of the site, because it feels like home. And another gentleman, whose name is Sandy, and Sandy actually works in the wood shop right below us, he’s been coming to this site for years and years and years, and there are many stories about Sandy in his red truck running people off in the middle of the night. So I really attribute the well-being of the site and the fact that there’s not a whole lot of graffiti and there’s a bunch of broken windows but there’s not a whole lot you can do for that. They’re fixable. But really the good condition that it’s in, I would attribute to them.
MCH: We’ve touched on this a little bit too, but I’m wondering if you could expand, in terms of Kentucky’s bourbon industry—and I think it’s fair to say, for bourbon drinkers, this part of Kentucky, really, the trail is sort of like Disneyland—what do you think restoring this place specifically means to that? How will it add something new or change the way the public is able to engage with not just distilling and bourbon but also the history of distilling bourbon?
MB: There is a lot of history in the industry—and it directly correlates with the history of the state. And I think what this site tells, is an interesting, different perspective. So it stopped producing in ’72, and just by the architecture of the buildings you can see the different eras, and the 1887 castle and the 1930s when National Distillers expanded. And you can see what Prohibition had done to the bourbon industry—it just created so much demand they had to expand rapidly. And then into the 50s, bourbon continued to be on the rise, and then unfortunately in the 70s when the place was shut down, and that’s the site that you see today. It’s the disrepair that the failing of the bourbon industry really brought on. It wasn’t the fact that the former owner didn’t have the money to keep it up, they simply didn’t need the capacity here. So I think that coming onto this site, it feels like a ghost town, it kind of feels like The Walking Dead. You walk through the site and it’s almost post-apocalyptic, and I think that really kind of hammers home where bourbon was—and the fact that we’re bring it back. There’s gonna be places on site that still feel old—well everything feels old—but it still feels a little bit in disrepair. We have to tackle the project in chunks. So we can’t get to every building, even though we plan to open this coming spring, which is really soon, we won’t be able to get to everything. So what we do get to is going to feel like it did in Colonel Taylor’s day. So you’re going to get that feeling, that nostalgia, almost going back in time with the top hats and tails and the ladies in the long dresses out by the spring house for the Colonel’s annual derby party. It’s going to be a whole different experience, with the formal gardens, and, it’s a bourbon factory, but it certainly doesn’t look or feel like that.
MCH: Down the road—and this could just be the history nerd in me coming out—are there any specific plans to showcase the history of the site? And obviously, the whole place is a historic site, but again, the nerd in me is imagining a small museum, something specific and permanent to sort of show off the history for people who might’ve just come for the bourbon or to see the gardens but have a chance to learn something that maybe you can’t learn at other distilleries?
MB: Absolutely. We haven’t figured out exactly what or where or how we’re going to execute that, but we definitely want to talk about the history of the site. And to educate people on the importance of the site, what Colonel Taylor contributed to the industry, and bourbon and Kentucky. So we’ve collected a lot of artifacts. There were some things that we found on site. But it had been so looted over the years, because of being abandoned, that there wasn’t a whole lot of super interesting stuff, but we did find some very old engineering drawings and that sort of thing that really tell the story of the expansion, which I think is fascinating. But people who are related to Colonel Taylor or who have family members who worked here are coming out of the woodwork and want to share their family memories with us; bringing pictures and old bottles and keepsakes, and awards from when their father was salesman of the year. It’s been really fascinating, and we’re trying to collect those things so that we can put them on display—and to tell the stories of the people who have such great memories of this place.
MCH: Fantastic. Is there a timeline for when our readers will be able to buy your gin and down the road, your bourbon?
MB: Thank you for asking! You know, we’ve had a couple wake-up calls with the timeline and anybody who has done a construction project can vouch for this… things happen, things pop up. Particularly when you’re working on an old site, doing historic renovation always has surprises to share. We were initially hoping to start production in March, but it looks like we’re going to be into April, potentially even May, to have gin for everyone to taste. And then we’re also on the same timeline for the distillery to open for touring and to share with guests—so they can actually come and see and taste here.
MCH: Very cool. Logistically speaking, are there any plans to possibly do anything with the road? We’ve been talking about “the road” to the liquor, but also the road to the distillery itself, which in Taylor’s day probably wasn’t quite as harrowing, but—and it’s a gorgeous drive in—but it would be interesting with the kind of traffic that I’m guessing you’re going to attract. So are there hopes to maybe work with the city or the county or whomever would be in charge of that to widen it?
MB: We have had the KDOT out several times. Our parking is going to be across the street from the distillery, so we’re very conscious of making sure that it’s safe to get across, and also making sure that folks are aware that there will be people crossing. You know, McCracken is a very narrow, winding road, as is Duncan, it’s just a pretty steep winding hill to get down here to us. But it’s not too far from the interstate, if you can make it here and get safely into the parking lot, we’ll make sure you get over to the distillery as safely as possible. But yes we’ve been keeping them [KDOT] informed of what our plans are and, yes, there’s not a whole lot of room on either side of the road to make a wider road, but hopefully we can make people more conscious and make it a safer drive.
MCH: If you had to pick one thing, what has been the most difficult part of starting a new operation at an historic distillery?
MB: The most difficult part, I would say, I think it’s been interesting to see how the production plans have changed over time. So before I started, they were thinking a small pot still in the old boiler room, we’ll leave the rest of the distillery as a museum and just have this small portion to make bourbon. And then as things moved along, and you know, before I started, they started looking at all the equipment in the distillery and thought, “hey we could probably use this and it’s free!” And then when I came on we decided to locate our new still in the same spot as the old still instead of doing a small pot still to do a couple barrels a week—we’re now up to 20-30 barrels a day. So it’s been interesting figuring out with the old infrastructure how to place the new equipment and where to put the new lines and what can we use and what can’t we use—and probably one of the most challenging things is figuring out what’s going on underground. There’s septic tanks and underground lines, and we have some ideas from the engineering drawings but they stop at a certain point, so you don’t know if that’s actually what’s there or if that’s how they were using it when they shut down. So we’ve had contact with a couple of the old superintendents, a gentleman named Charlie Lewis who worked here for quite some time and actually lived at the small house at the other end of the property where our botanical trail is going to be, and we’re also having a gentleman out named Bob Robinson, who worked for National Distiller for his entire career, and knows this site very well. I’m looking forward to meeting him and learning from the people that spent so much time here. So I think probably the most challenging thing has been trying to be Sherlock Holmes and figuring out how it was used and how we can plug in our new process—and quickly.
MCH: It sounds like in doing that sleuthing you’ve uncovered some good things, which leads then to the next logical question, what’s the best part about not starting from scratch? About getting to come into a place like this and open up shop?
MB: The best part, it’s the learning—that’s the obvious answer. I had a very specific path laid before me at my last job. At this job, you know, I’m an owner of a new distillery, or a new-old distillery, and responsible for everything from taking out the trash to figuring out financing to selling barrels. And ultimately what the product is gonna taste like and how the distillery is going to be run—and what people are going to see and feel and taste and hear when they get here. So the best part is ultimately being responsible for bringing the site back and it’s really an honor to just be part of the team and to be able to do this.
MCH: More generally speaking, since we touched on production, are there any trends going on right now in bourbon making that you—as Master Distiller—are specifically planning to avoid?
MB: Yes. [Laughing] There’s a lot of weird things going on out there, particularly with maturation. Our warehouse is very historical and Colonel Taylor was known for being the one to develop patent warehousing, and we are not going to put steam back into the warehouses. So learning how to use them in a different way is going to be a fun challenge. But I’m not going to go in with tiny barrels; we’re not going to try to force chemical reactions and have a 32 year old product in 6 days. Particularly with maturation, we’re going to stick to old way. It’s going to be 5 years before we have bourbon on the market and I’m going to take some time and learn this new warehouse; figure out where those sweet spots are and that certainly doesn’t happen overnight.
MCH: Is there anything going on right now with bourbon making that you think is a good idea—something new that you want to incorporate into the operation?
MB: I love all of the different grain recipes. I think that’s so fascinating. Grain is a really important flavor contributor to whiskey and traditionally folks have been using the same four grains. And wheat is fairly new, honestly, it was always barley, rye, and corn. And not always yellow corn. In Colonel Taylor’s day he was using white corn. So one thing that I’m planning to do is go back with an heirloom variety of white corn to give it a different flavor, and of course all of our grain is from Kentucky, which is something new. So following the local movement, the locavore movement, and sourcing from a local farmer.
MCH: Two questions now. And these are just you personally, we won’t make you speak for everyone. First: wheat or rye?
MB: Potentially both. Our core product will be a traditional recipe based on what Colonel Taylor would have been producing so it will be rye—a smaller percentage of rye because he was said to have used twice the amount of malt of anyone else in the industry at the time. Nowadays I would not make that statement, because that would be a whole heck’uva lot of malt, but I will also be using white corn in his honor and that rye recipe. We are looking at also producing a wheated bourbon, because we can! And I like the option of maybe blending the two together at some point. There’s a lot of things that I would like to try; there’s a lot of R&D to do to figure out exactly what we want to present to our customers. I’m working on a very small scale, producing a liter at a time, in my laboratory, so maybe both.
MCH: And last question—you mentioned The Walking Dead earlier and that sometimes there’s a post-apocalyptic vibe going on here—so if the world is ending, and you get one last sip of whiskey, what are you going to uncork?
MB: I’m gonna take a gamble. There’s a bottle on our shelf right now that I have not opened. It’s an Old Taylor product that was distilled here in 1915. The oldest Old Taylor product from that era that I’ve tasted so far is 1917—so I think I would rather not die without knowing what that tastes like. So that would be my last sip. I would crack open that bottle just to try it out.
MCH: The historian in me absolutely loves that. I can’t tell you how much we appreciate the time.
After our chat, Marianne led me on a behind-the-scenes tour of the distillery. The grounds — from the castle to the spring house to the garden — are incredible; they’re unlike anything else on Kentucky’s famed bourbon trail. When the facility is opened to the public, this place will be a must visit for all bourbon and whiskey aficionados. It’s going to be a while before any liquor is ready for consumption (gin will come first, then bourbon), but after hearing Marianne’s plans, we’ve got a very strong hunch it will be worth the wait.
Bourbon, like barbecue, is a topic made for debate and often unwilling to lend itself to consensus. But where most discussions over the use of water or rocks boil down to personal preference and remain good natured, it seems that the quality of Beam-Suntory’s Basil Hayden’s can divide camps quicker than putting a brown sugar sauce on an eastern Carolina hog. The softest of Beam-Suntory’s “ultra-premium” offerings—including Booker’s, Baker’s, and Knob Creek—Basil Hayden’s has the ability to light up message boards with polarized opinions, and while others find much to question here, I find much to like.
Basil Hayden’s, as many of our readers may already know, is oddly not the only bourbon named after Basil Hayden. The other, named by his grandson R.B. Hayden, is Old Grand-Dad. But the two share more than a namesake: they share a high-rye mash, and some of the controversy comes from consumers who eye suspiciously BH’s mellower proof and higher price. Another issue—something running rampant in the entire industry these days—is the recent elimination of an age statement. BH once proudly announced it was 8 years old; now it is simply “artfully aged.” While there are plenty of quality NAS bourbons out there, not knowing whether BH is aged any longer than OGD has lead many detractors to assume that it isn’t, and that the only discernible difference between the two is the water used to drop Hayden’s proof. (If you’re curious how “concerned” we are at B&B about these “controversies,” we were more than happy to recommend BH as a holiday gift last year.)
While I can’t comment with a distiller’s authority on that issue, I can say that the “watered down” charges won’t be rebutted by Basil Hayden’s color. It is the yellow brass of many light wheated bourbons, rather than the brisk copper that draws most drinkers. The nose is light and enjoyable (an appropriate description for the entire sample) with allspice and black tea and mint. It hits the tongue a little flat with an oakiness that I didn’t find in the nose and maybe a drop of vanilla with little sweetness or sting. Like those of you reading, I was prepared for the finish to leave gently, and was pleasantly surprised when it did not. It’s the real draw here, when that high rye mash finally brings some cool-spice and a peppermint that lingers after all the other flavors have checked out. It’s like Ali not throwing a punch for 8 rounds and then delivering a KO. You think, Man, I want to see that again.
It probably goes without saying that I like Basil Hayden’s neat, and those I’ve shared it with agree. The low proof would get drowned by melting ice or branch water—though some people will like how easily that goes down—but it also allows that spicy rye finish to shine through and provide some of the bite that is missing in an 80 proof selection. While many Jim Beam loyalists will advocate Baker’s and Booker’s over BH, I’d recommend it over Knob Creek and the Signature Craft offering anytime.
Value: Medium-High—Like opinion regarding it, Basil Hayden’s price seems to run the gamut. I’ve seen it for $54.99 and $38.99, and while the former almost excludes it from consideration, the latter can easily put it on your shelf.
Drinkability: Highest—The light body and low proof will appeal to almost everyone, and while it won’t become the nightly dram for cigar-chewing aficionados, they too will find a time and place to enjoy it.
If you’ve followed Bowtied & Bourboned for long, it’s no secret that we’re fans of WhistlePig. NDP controversies duly noted (I still don’t care, in case you’re wondering), the WP10 scored a stellar 9.1 and the Boss Hog (2014) scored a very respectable 8.8. This offering, dubbed Old World, is a 12 year rye that more than holds up against its two highly-rated siblings. But unlike WP10 and Boss Hog, which came in at 100 and 120 proof, respectively, OW12 is bottled at a tamer 86 proof—but bear in mind that proofs can be deceiving.
The nose is an inviting carousel of rye spice, dry fruit (raisins and apricots), rich cherry, and buttery caramel—undoubtedly the result of OW12’s unique cask finishing process, which equals out to 30% French Sauternes, 63% Madeira, and 7% Port. I mentioned that proofs can be deceiving. Well, so can scent profiles! I can almost guarantee that your first sip of OW12 won’t be what you expect. Be ready for a significant but pleasant burst of spice and a lingering heat on the tip of the tongue. This fleeting shot of rye will give way to traces of slightly mellower caramel and dry chocolate. Despite the obvious fruit notes emanating from the wine finish, almost none of those smells will translate into the first taste. If you’re disappointed, fear not, their absence doesn’t last long. OW12 hits the back of your tongue with a flicker of black pepper and then that whole range of light, floral wine flavors opens up with background hints of caramel, wood, and dark cherry cough drops.
The finish on OW12 is relatively short, which surprised me given the initial wallop of hot spice, but by the time its hitting the back of your throat, all of the dry fruit flavors and that hidden woodiness have had a chance to commingle and mellow things out. And what the finish lacks in duration is more than made up for by a very nice, floral aftertaste and a lip-smacking, syrupy sensation left over from OW12’s thick, velvety texture. To make a long story short, if you’re a rye fan, you really, really want this stuff; if you’re a fan of dry, aromatic bourbons and ryes (think Michter’s US*1 or 1792 Port Finish), you still really want this stuff; and, if you’re just a fan of unique flavor profiles in general, you should still probably want this stuff—or at least a taste of it.
Value: Med—Retailing at $120 to $130 (that is, when you can actually find it in stores), this is definitely priced to be a top-shelf whiskey. In my estimation, it drinks like a top-shelf offering, with a flavor profile you just aren’t going to get anywhere else—but it’s just inevitable that anything in the $100+ range is going to restrict access.
Drinkability: Very High—Incredibly soft texture and a very rewarding second half; maybe the biggest change in flavor from front to back I’ve ever tasted. This is going to be great for anyone willing to take the first 1-2 seconds of heat—but in my house, it’s only coming out for championship games, holidays, and special guests!
Overall Rating: 8.9—The only thing holding this back 2-3 tenths of a point is the price. If you can swing the cost, this is a fantastic addition to your bar.
**Thanks to the folks at WhistlePig for graciously providing a review sample**
Harry Truman was famous for enjoying a snort of whiskey, but my favorite story about imbibing in his White House is not about him but his wife, Bess. The straightforward First Lady, who according to the staff would “stand no fakers, shirkers, or flatterers,” knew her mind well and wasn’t shy about letting others know it, too. As befits our vision of the mid-century White House, she and Harry often enjoyed a cocktail in the residence sitting room before their evening meal. The first time Bess ordered an old fashioned, head butler Alonzo Fields fixed the drinks in classic style: an ounce of bourbon over orange slices, a teaspoon of sugar, and a dash of bitters. Too sweet, the First Lady pronounced, and the following night Fields tried a new recipe.
The next morning, Bess Truman found Fields’ boss and let fly with the kind of unflattering superlative usually associated with her “Give ‘Em Hell” husband. The drinks had been the worst to ever pass her lips, more like fruit punch than a quality cocktail. Alerted of her displeasure, Fields was ready that night when Bess again ordered an old fashioned. Pouring her a stiff double bourbon on ice, he stood by in case of disapproval. Taking a sip, Mrs. Truman smiled. “Now that’s the way we like our old fashioneds,” she said.
Bully Boy Distillers, owned and operated by two brothers in Boston, has its own historical tale, replete with a family farmhouse cellar stocked throughout Prohibition with illicit local spirits. Committed to following tradition but improving quality, Will and Dave Willis— who named their distillery after a favorite farm workhorse (are farm animal namesakes a rising trend in the liquor business?)—now produce rum, vodka, whiskey, and their bottled old fashioned. The latter, I’m afraid, would likely draw the ire of one Bess Truman, but drinkers who like to taste the difference between neat bourbon and a craft cocktail should give this a try.
Bottled cocktails are a tough sell, primarily because half the fun of having a cocktail is in the tradition and lore of the preparation. This could be doubly true of the old fashioned, which is, by Mr. Fields’ tried and true recipe above, one of the simplest to prepare, particularly when compared to a multi-step, multi-glass drink like the sazerac. There are no rinsed glasses, no one-part-this to three-and-a-half-parts that, no flavored syrup that needs to be prepared ahead of time. But that complexity is what mixologists—particularly the amateur ones—love about cocktails, which could also make the uncomplicated old fashioned the ideal pre-prepared potion. And, if I may, allow me to tout Bully Boy’s ingredients—whiskey, bitters, sugar—as equally uncomplicated in the face of infamous extracts and the “carrot coloring” dustup.
Bully Boy’s old fashioned is made with the distillery’s American Whiskey, an 84 proof spirit, but the cocktail is bottled at 71.4 proof, a significant drop that we can chalk up to simple syrup and flavorings. If you’re used to making old fashioneds with 100 proof rye, you will immediately miss the bite of the base spirit. The orange tones come through in the nose as they should, and are joined by the bitters on the palate and in the mild finish with hints of dried apricot. This is a really sweet and syrupy drink, and while Bully Boy suggests muddling an orange wheel and maraschino cherry in the glass, I found those flavors already prevalent and that an extra dose of bitters suited my taste more. They also recommend serving over an ice cube; I will admit that I enjoyed this without adding anything that melted, chilled but neat. The copper-red color itself is intoxicating.
While I’d like this with a bit more kick, allowing for the whiskey to shine without hiding its subtleties, I’m excited about what the brothers at Bully Boy are doing and what this portends for a quality prepackaged cocktail market. I can see keeping this on hand for when you want an old fashioned but don’t bring home an orange, and particularly serving it as an option at your next get together for guests who would rather drink and mingle than mix and muddle.
Value: High—A suggested retail of around $35 puts this craft in a lower price point than some of its big name competitors, and on par with buying a bottle of whiskey to fix old fashioneds yourself.
Drinkability: High—Sweet and straightforward, this will be attractive to many drinkers who would turn down a neat bourbon.
Overall Rating: 8.2
**Thanks to the folks at Bully Boy Distillers for providing a sample for review**
If you want to hear three different pronunciations of “Michter’s,” just ask three different Kentuckians how to say it out loud. You’ll probably get a mix of “Mick-ter’s,” “Might-er’s,” and “who the hell cares just pour me a drink.” I’ve read in more than one place that the name is a fusion of Michael and Peter, hence, it should be pronounced “Mike-ter’s.” Then again, I’ve heard company employees featured on well-known bourbon documentaries refer to the brand as “Mick-ter’s.” (Think Mick as in Rocky Balboa’s trainer.) However you choose to say it, the name isn’t the only thing currently debated concerning the various Michter’s labels; as my bottle of US#1 Small Batch Bourbon indicates—and will continue to indicate for the foreseeable future—its contents were bottled at the Michter’s Distillery in Louisville, but not actually produced there. *Cue the dramatic music*
So yes, full-disclosure: much like WhistlePig, the Michter’s whiskey currently sitting on store shelves was contract distilled. (Most people guess by Brown-Forman based on its flavor profile. It’s also worth mentioning that the company has established a functioning distillery in Louisville, joined the Association, and is in the process of producing their own distillate—it’s just going to take a while to be properly aged and available for sale.) As usual, I’m here to tell you that when it comes to really judging the whiskey itself, there’s more to high quality than just on-site distillation. So stressing over Michter’s NDP status is as pointless as being hung up on a name. But for the folks who can’t get over it (and they’re easy to find on bourbon message boards), there’s always response number three above…
The nose on US#1 Small Batch (hereafter US#1SB) is a mix of sweet caramel, corn, black pepper, and just a hint of vanilla. Despite the sweetness, US#1SB has a unique “dry” quality—almost like you’d expect from a bottle of fine Merlot. The texture is thick and velvety, but not granular. The first taste isn’t anywhere as sweet as one might expect based on the caramel-dominated nose. The tip of your tongue will be inundated with a burst of corn and vanilla (the caramel is largely absent now); following that initial shot of pretty standard bourbon flavors, a robust mix of dry fruit and black pepper begins developing on the middle of the tongue and strengthens all the way to the back. Think fruit candies topped with pepper and rye instead of sugar.
The finish on US#1SB is relatively short and very smooth. Virtually no heat, which may not please folks who’ve been surviving the winter on Booker’s, 107, or Boss Hog, but this is a perfect bourbon to sip neat or straight up. Rocks simply aren’t necessary and only dilute some of the fruit flavors. (Whiskey stones wouldn’t be an issue, though.) It’s also highly recommended as a mealtime bourbon. Because why should the wine drinkers get to have all the fun, right? The dry quality, the lack of vapor trail, and the pleasant aftertaste of fruit and hearty oak make this a solid pairing for red meat and other wild game.
Value: Very High—In the $30-$40 range, you’ll be hard pressed to find a better all-around drink. This one works in the decanter for company—or for hording in your study/office.
Drinkability: High—As long as you’re not looking for a very sweet bourbon, or massive heat, this should be accessible to a wide range of drinkers. The short, painless finish is perfect for beginners while the dry, gradually-developing flavor profile is a welcomed change of pace from your average small batch.
Overall Rating: 8.5—If you haven’t tried this already, do yourself a favor: forget about the NDP-related nonsense or whether the linage actually goes back to Pennsylvania circa 1753 and buy a bottle (or two or three). The price on this is only likely to go up…
** Special thanks to Lillie O’Connell at Michter’s for providing review samples. **