When Bill and I look for a bottle design for our whiskey, we will probably pick a standard bottle that is inexpensive to purchase. New bottles are very expensive to design these days. Designing and making a mold for the... Continue Reading →
When Bill and I bottle our Bourbon, I want to use a screw cap bottle. I want this because I plan to keep several bottles for a long time for drinking in the future. I would also like to keep... Continue Reading →
I have been saying for years that the established Kentucky distilleries should not be resting on their laurels when it comes to innovations with their whiskeys. There are many new distilleries in other states, and even in Kentucky, that are... Continue Reading →
Eight years ago, the people at Maker’s Mark were concerned about the barrel entry proof of their whiskey from an accounting standpoint. They have always used a 110 barrel entry proof to make their whiskey and never raised that number... Continue Reading →
Heaven Hill has had a Visitor’s Center in Bardstown for over a decade. It has always had an interesting museum, a gift shop and one of the nicest tasting rooms in the industry. The late Harry Shapira was instrumental in... Continue Reading →
Whiskey collectors often judge other collectors by their whiskey collections. They seem to be impressed when you own a bottle of Pappy Van Winkle 23 year old or Old Forester Birthday Bourbon or some other “unicorn” bottle. That does not... Continue Reading →
More artisan distilleries are beginning to experiment with heirloom varieties of corn. Each distiller will say that their choice of heirloom corn adds a unique flavor to their whiskey and that is why they are using that corn in their... Continue Reading →
The other day I was part of a virtual BARDS (Bourbon And Rye Drinkers Society) meeting with David Whitmer, Master Blender from MGP as a guest. One of the subjects we discussed was the warehousing of their whiskey. This set... Continue Reading →
A mash bill is the recipe of the amount of grains used to make a beer for whiskey production. In Scotland it ranges from 100% barley malt for single malt whiskey to corn, wheat and malt for grain whiskey. In... Continue Reading →
