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 →
A little over six years ago, my friend, Janet Patton, the distilling industry reporter for the Lexington Herald-Leader, called me. She had been contacted by Will Arvin, one of the purchasers of the Old Taylor Distillery in Millville, Ky. and... Continue Reading →
People always ask me why I do my tastings with dried cranberries, pecans and a cigar. I do this because of the ephemeral nature of tasting whiskey. There are a lot of variables that have an effect on the flavor... Continue Reading →
Back in the 1990s, no one thought of Louisville as a Bourbon tourism destination. When the Courier-Journal published an article on the best Bourbon bar in America in the mid-1990s, the bar was Delilah’s in Chicago. Even when Bourbon tourism... Continue Reading →
Wilderness Trail Distillery opened in 2012. It was founded by Shane Baker and Pat Heist, who are experts in the growing of yeast and had founded the company Ferm-Solutions. Ferm-Solutions specializes in the cultivation of yeast for distillers, breweries and... Continue Reading →
I am a fan of Kentucky Straight Bourbons. I believe that at this point in history the best Bourbons in the world are being made here in Kentucky. Kentucky has all of the ingredients that are needed to make a... Continue Reading →
Today’s whiskey drinker has more than a couple of bottles of whiskey in their cabinet at home. In fact, it is common for a collector to have dozens of bottles. The collector buys the new releases, as well as, the... Continue Reading →
Maker’s Mark and the Samuels family have always had an interest in art. After all, the name “Maker’s Mark” was inspired by the maker’s mark on fine silver. Several years ago, Bill Samuels purchased a collection of 1940s paintings from... Continue Reading →
Age statements on whiskey go back to the 19th century. Whiskey was mostly sold by the barrel until the 1880s. The barrel head did not have the information that is not required by the government, so the consumer had to... Continue Reading →
