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Bourbon History

Book Review: Pappyland: A Story Of Family, Fine Bourbon, And The Things That Last

I first met Julian Van Winkle III in the early 1990s. He called me and asked if he could videotape the presentation I was giving to the Beargrass Creek and St. Matthews Historical Society on the history of distilling in... Continue Reading →

Tasting Notes – O.H. Ingram River Aged Whiskey

This post sponsored by the Glencairn Whisky Glass This O.H. Ingram River Aged is a whiskey, not a Bourbon. It is a combination of two whiskeys with two different mash bills. The first is a Rye whiskey 95% rye, 5%... Continue Reading →

Brand History – Old Mr. Boston

In my monthly cocktail blogs, I often make reference to recipes from the Old Mr. Boston DeLuxe Official Bartender’s Guide. This Is a Very familiar title to those readers who are professional bartenders, and you probably own at least one... Continue Reading →

The Sazerac Cocktail

The Sazerac Cocktail was first made in New Orleans at the Sazerac Coffee House. It is said that Aaron Bird, the proprietor of the Sazerac Coffee House created the drink in the 1850s. It was named for the cognac, Sazerac-de-Forge... Continue Reading →

Tasting Notes – Frey Ranch Farmers & Distillers Straight Bourbon Whiskey

This post sponsored by the Glencairn Whisky Glass This Frey Ranch Bourbon first came on my radar when a distiller friend of mine mentioned that he had been out west and picked up a case of this Bourbon because he... Continue Reading →

Fermenters

The distilling industry and its tools have evolved over the centuries of whiskey making. Most people think of this evolution in regards to the still, when it gained a worm for cooling vapor and then into a column still. However,... Continue Reading →

Images of the Past – Yellowstone Distillery Bottling Ladies

You can see a blown-up version of this photograph at the Oscar Getz Museum in Bardstown, Ky. It is on the wall of one of the rooms with some other old photographs of bottling whiskey at Kentucky distilleries. The original... Continue Reading →

Tasting Notes – Catoctin Creek Roundstone Rye Finished In Maple Syrup Barrel

This post sponsored by the Glencairn Whisky Glass I am not a fan of flavored whiskey and sometimes, finished whiskeys seem to be just that – flavored by the finishing barrel. It all depends upon how the finishing process is... Continue Reading →

Contract Distilling

Contract distilling has been around since the birth of the distilling industry in America. In the earliest days it was simply getting a distiller to make whiskey out of your excess corn when you did not own a still yourself.... Continue Reading →

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