Four Roses 100th Anniversary Single Barrel Coming Soon

LAWRENCEBURG, Ky. (March 8, 2010) – Four Roses Bourbon is adding another barrel strength single barrel Bourbon to its collection of limited edition releases – this time, commemorating the 100-year anniversary of the opening of the distillery building in Lawrenceburg, Ky.

The Four Roses 100th Anniversary Limited Edition Single Barrel Bourbon will be released in early April just in time for the Kentucky Derby. Bottled at barrel strength and non-chill filtered, the distillery will produce only about 2,300 bottles to be distributed nationally in markets where Four Roses is currently available.

Selected from one of Four Roses’ 10 Bourbon recipes, the rare, 17-year-old offering boasts an aroma of brisk cloves and candied fruits while hints of peach and cherry meld seamlessly with creamy, spiced vanilla and oak.

“Every year our goal is to select the most special recipe aged to perfection,” said Jim Rutledge, Master Distiller of Four Roses Bourbon. “A milestone anniversary deserves a milestone bourbon and we believe this release is one-of-a-kind.”

The Four Roses Distillery, on the banks of the scenic Salt River, is a special find on the Kentucky Bourbon Trail route. The facility was built in 1910 and features a unique Spanish Mission-Style architecture rarely seen in Kentucky. The distillery is listed on the National Register of Historic Places.

A gold etching of the distillery building is featured on the back of the limited edition bottle, adding to its appeal for the Bourbon enthusiast or collector.

Four Roses seeks oldest distillery employee
Also to commemorate the anniversary, Four Roses is searching for the oldest living person to have worked at its Lawrenceburg distillery. Once found, later this year, the individual will receive the No. 1 bottle of the limited edition bourbon release autographed by Rutledge as a collector’s item, and a still at the distillery will be named in their honor.

“Over the years, we have seen so many team members who are so committed and dedicated to our Bourbon,” said Rutledge. “The Four Roses Distillery could not have reached this level of success without a dedicated, loyal and hard-working staff. I applaud our entire team, and look forward to the future of Four Roses Bourbon.”

People who would like to submit someone for consideration as the oldest former distillery employee can contact Four Roses at (502) 839-3436 or by email at info@fourroses.biz for more information.

###

Be sure to check out the first review of this bourbon over at BourbonBlog.com

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Whisky Magazine Names Buffalo Trace – Whisky Visitor Attraction of the Year

FRANKLIN COUNTY, Ky., March 2, 2010 /PRNewswire via COMTEX/ — History, hooch and hospitality! Famed whisky publication, Whisky Magazine has named Buffalo Trace Distillery 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” The announcement was made at the annual “Icons of the Industry” dinner held in London, England, Thursday, February 25.

This award comes after Buffalo Trace was named “American Whisky Visitor Attraction of the Year” last November as part of Whisky Magazine’s “Icons of the Industry” regional finals. After garnering the American title, Buffalo Trace went on to compete with distilleries from around the world before being named “Whisky Visitor Attraction of the Year” for the entire industry.

“This is so exciting and such an honor,” said Elizabeth Hurst, visitor center manager. “We are always trying to improve our tour to draw new visitors, while encouraging old friends to return. This really validates the efforts of everyone at Buffalo Trace in welcoming our guests and giving them a memorable experience.” In recent months Buffalo Trace has added a new cooperage display and the Warehouse D Annex to the tour route. Later this spring new trails along the river will be opened as well as the Firehouse Cafe, giving visitors even more opportunities to explore the historic distillery.

Whisky Magazine has been presenting the “Icons” awards for a decade. The judging process starts with regional competitions in the U.S. and Scotland. Then it is opened to the rest of the world, including Japan, Canada and Ireland. Those honored by making the shortlist then competed for the worldwide title.

To learn more about Whisky Magazine’s “Icons of the Industry” awards visit www.whiskymag.com. For more information on visiting Buffalo Trace Distillery please visit www.buffalotrace.com.

About Buffalo Trace Buffalo Trace Distillery is a family-owned company based in Franklin County, Kentucky. The distillery’s rich distilling tradition dates back to 1787 and has included such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace is a fully operational distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. Buffalo Trace has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. Buffalo Trace has also garnered more than 200 awards for its wide range of premium whiskies.

SOURCE Buffalo Trace Distillery www.prnewswire.com Copyright (C) 2010 PR Newswire. All rights reserved -0- KEYWORD: Kentucky

England INDUSTRY KEYWORD: ALC

BEV

PUB

MAG

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Maker’s Mark Keeneland Bottles to Feature Calipari

Building on the past success of the Maker’s Mark/Keeneland charitable bottle series that supports projects at the University of Kentucky, Maker’s Mark and Keeneland are continuing the program with the celebration of UK basketball coach John Calipari, whose likeness will be featured on the bottle this spring.

The popular coach will team up with University of Kentucky Symphony Orchestra, Maker’s Mark and Keeneland to raise money for a unique extension program highlighting the performing arts for elementary school children throughout the Commonwealth.

“It’s an honor to team with Maker’s Mark and the university in this unique fund raising opportunity to help benefit the UK Symphony Orchestra Outreach Program,” said Coach Calipari. “I’m not sure the world is ready for my face on a bottle, but if it helps the university, I’m all for it. I hope all our great fans will support this worthy effort.”

Maker’s Mark will donate proceeds from the sales – estimated to be about $300,000 from 24,000 bottles – to an extension program that is bringing the UK Symphony Orchestra and students from the UK School of Music into public schools and communities throughout Kentucky. UK is in the process of securing matching grants.

Bottles will hit the shelves in Kentucky only, on April 2nd, 2010. Suggested retail price of $49 if retailers take their normal mark-up.

A bottle signing, scheduled the day of the Grade-1 Maker’s Mark Mile, will be held Friday, April 9, trackside at Keeneland, with Calipari, Samuels and Nicholson. In an effort to better accommodate the growing legion of fans who attend the Maker’s Mark bottle signing at Keeneland, a few guidelines and a new ticketing procedure is being established. Details on the ticket procedure for the bottle signing will follow later this month from Keeneland.

Maker’s Mark President Bill Samuels Jr. said, “John Calipari brings so much excitement to Kentucky and he deserves to be honored for the phenomenal results he achieved with the men’s basketball program in such a short period of time. More important is his dedication to the betterment of the University of Kentucky as an educational institution and achieving Dr. Todd’s goals for UK. Cal’s enthusiasm is contagious and is a wonderful way to show how the success of his basketball program can support the greater good of the university and education throughout the Commonwealth.”

Check out the Calipari Foundation website for more information about obtaining a guaranteed ticket for the bottle signing this spring. Ebay auctions are currently under way for some of these guaranteed tickets.

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Maker’s Mark Tossing Out Cincinnati Reds Bottle

For the first time, the Maker’s Mark bottle, which commemorates the Lane’s End Stakes at Turfway Park, will honor an entire team: the 1990 World Series champion Cincinnati Reds.  This limited edition bottle is the seventh in a series honoring Turfway’s Kentucky Derby prep race.

The 2010 bottle pays tribute to the 20th anniversary of the Reds’ wire-to-wire season and stunning four-game sweep of the Oakland A’s.  The label of the 375 ml bottle features the famous photo, taken by then director of publicity Jon Braude, of the champions celebrating on the field.  The bottle is hand-numbered and dipped in red wax.

Led by team captain Barry Larkin, the 1990 Reds spent the entire regular season in first place, defeated the Pittsburgh Pirates in six games to take the National League title, and then tore into the heavily favored A’s.  Larkin, Eric Davis, Chris Sabo, Paul O’Neill, and Billy Hatcher powered the team at the plate, while Jose Rijo, Tom Browning, Jack Armstrong, Danny Jackson, and the bullpen’s Nasty Boys—Rob Dibble, Norm Charlton, and Randy Myers—intimidated opponents from the mound.

Maker’s Mark is producing an unprecedented number, 8000, of these commemorative bottles, the most since the series started in 2004.  The bottles are to go on sale Friday, March 19 and will retail for about $24 depending on the retail outlet.  Proceeds from sales will benefit the Reds Hall of Fame and Museum.

The bottle signing at Turfway Park is Saturday, March 27, the morning of the Lane’s End Stakes.  The signing is from 8 AM to 11 AM at Turfway Park, Gate B.  400 free tickets will be distributed on a first come-first served basis, to persons 21 years and older and one ticket per person.  Each ticketholder may bring two of the 2010 bottles to be autographed.

The 39th running of the Grade II Lane’s End Stakes is a 1 1/8-mile race for Thoroughbreds aiming for the Kentucky Derby.  With its $500,000 purse, the race virtually guarantees the winner a spot in the Derby field, which is limited to 20 starters.  This year’s Lane’s End Stakes is set for Saturday, March 27, at Turfway Park.  Tickets for the race range from general admission at $10 to the Maker’s Mark VIP Tent at $175 and are available by calling (859) 371-0200.

The Lane’s End Stakes is sponsored by Lane’s End of Versailles, Kentucky., one of the world’s leading Thoroughbred operations and first among North America’s stud farms for 10 years, seven consecutively.  The farm stands such influential stallions as A. P. Indy, Smart Strike, Kingmambo, and two-time Horse of the Year Curlin.  Lane’s End is owned by William S. Farish, former United States ambassador to the Court of St. James’s.  Farish was honored earlier this year with the Eclipse Award of Merit for outstanding lifetime achievement in the Thoroughbred industry.

As part of the bottle introduction, the Reds Hall of Fame and Museum will host a grand opening celebration of its new exhibit: 1990-A Celebration of the 1990 World Champion Cincinnati Reds on March 25 at the Reds Hall of Fame and Museum.  Reds Hall of Famers and select members of the 1990 team will be in attendance.  The evening will consist of dinner and a question and answer session with the 1990 players.  Admission is $80 for the general public.  Reds Hall of Fame members and Maker’s Mark Ambassadors may purchase tickets at the discounted price of $70.  Tickets are available for purchase by calling 513-765-7923.

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New Maker’s Mark Expression Coming Soon

The rumors about the new Maker’s Mark bourbon have been flying for some time now. Bill Samuels has finally addressed the matter in the latest news to Ambassadors and Kevin Smith posted proof info and tasting notes to the Maker’s Mark Blog. See the letter and posts below:

————————–

Dear Ambassador,

Some of you may have heard the rumor that Kevin Smith, Master Distiller for Maker’s Mark, has been working on a secret project here at the distillery. You heard right.

After years of prodding from Maker’s Mark brand friends, bourbon lovers, taste-makers and, yes, even you Ambassadors, Kevin and I looked at each other and said, “Well, let’s see what we can do.”

Make no mistake, we weren’t interested in finding which barrel held at the right light on the proper floor of a special warehouse could be packaged and shipped to stores nationwide. What we were trying to do was go after a specific taste. We had very narrow parameters and went after this new idea the way my dad did when he burned the old Samuels’ family mash bill and created Maker’s Mark.

Almost a year and a half later, Kevin comes back to me and says he thinks he’s done it.

Boy, has he ever.  Totally amazing new stuff. I mean wow. WOW!

The first step is to get blow back from the bourbon opinionaters, journalists, spirits bloggers, whisky club organizers and, yes, from our Ambassadors. Think of this as either a gut-check or, more bluntly as a disaster check.

Here’s where our taste-making Ambassadors come in. You have already received your invite to Thoroughbreds and Redheads weekend, April 9 and 10. I want you to know that we’ll be sampling our new product at the distillery for the first time on April 10, Ambassador Homecoming Day. Even if you decide not to spend the whole weekend with us, we hope you’ll join us for this momentous occasion.

Cheers!
Bill

—————————–

Dear Friends,

I am very excited to let everyone in on a little secret. We have been experimenting with a few things down here at the distillery, and we think we have stumbled onto a bourbon expression worth telling you about. The flavor is incredible. It has an intense, sweet, oaky toast aroma and, at 94 proof, it is unbelievably smooth.

Our new baby is a real revolution, with no alcohol nose or taste, and the big, bold flavors come through without a bitter aftertaste. Imagine oak-sweet vanillas, creamy flavors and a long and luscious texture that coats the front of the tongue. Let me say it this way: the taste is pleasingly intense!

Brad Boswell, President of Independent Stave, and I collaborated to create a process that would marry the flavor of Maker’s Mark with the unique flavors found when oak is heated sizzling hot, blistering the wood on the outside, while locking in the flavor in the middle.

It’s really something folks. I’ve been working on this for a year and a half, and it absolutely defies description. I guess that’s why we’re having such a hard time figuring out what to call it.

I’ll let Bill and the marketing “gurus” work that out.

Kevin D. Smith, Maker’s Mark Master Distiller

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Bourbon on The Rock with Japanese Big Ball Ice

I was finally able to obtain some big ball ice trays from Hong Kong thanks to Ebay. These trays do an excellent job of making 2.25″ diameter ice spheres. The ice has a lower surface area than a hand full of small cubes, which allows it to melt at a slower rate, thus diluting drinks less. Bourbon on the rock, as I have started calling it, brings some new enjoyment to drinking chilled bourbon. I have also read that double boiling the water will make the ice more clear. The boiling reduces the oxygen bubbles in the water, which make the ice less cloudy. I have to admit that I don’t have the patience to double boil the water, but I have been single boiling it. If I was presenting it at a bar or restaurant, I would take the time to double boil the water in order to obtain the clearest ice possible.

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Limited Edition ORVW 23 year-old Decanter Released

ORVW 23 decanterFRANKLIN COUNTY, KY—December, 2009 —The Van Winkle family is pleased to announce the release of a very limited Old Rip Van Winkle Family Selection 23 year-old bourbon whiskey decanter. Every barrel of whiskey was chosen from the lower, cooler floors of the aging warehouse, allowing this wheated-recipe bourbon to age more gracefully.

Julian and Preston Van Winkle hand-picked these select barrels which were filled in April of 1986. This bourbon will not be chill filtered, leaving in all the flavor and complexity of the whiskey. Each decanter will be bottled at the original barrel entry proof of 114.

“This is some of our best whiskey,” commented Julian Van Winkle. “I’m thrilled to offer this new expression of Old Rip. Hopefully whiskey aficionados will appreciate the rich taste of this bourbon as much as I do.”

There will only be 1,200 of these unique decanters available. Each bottle was produced by the award-winning Glencairn Crystal of Scotland and is hand-engraved and numbered to commemorate the exclusive bottling. Every decanter will be packaged in a beautiful solid wood, leather-lined box along with a crystal stopper and two crystal glasses.

Approximate Retail Price of the new 23 year decanter is $350.00 (USD). Actual price may vary by retailer due to differences in taxation, regulations, and distribution channel factors.

Are you planning to purchase one? Have you tasted it yet? Please leave us a comment if you have.

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Cooking With Bourbon From Four Roses

eggnogLAWRENCEBURG, Ky., Nov. 4 /PRNewswire/ — Declared by Congress as America’s Native Spirit and the country’s official distilled spirit, bourbon has become a special part of many holidays – and nowhere more so than in bourbon’s home state of Kentucky.

“Cooking with bourbon or making a batch of eggnog during the Thanksgiving or Christmas holidays can be a wonderful family tradition,” said Hall of Fame Master Distiller Jim Rutledge of Four Roses Bourbon in Lawrenceburg, Ky.

Rutledge said his distillery receives emails from across the country asking for an eggnog recipe that ran in a Life magazine advertisement in the 1930s.

“It makes us proud that we’re able to continue being a part of those traditions to this day,” Rutledge said.

Chef Dean Corbett of one of Louisville, Ky.’s fine-dining restaurants, Equus, believes bourbon can add interest and intrigue to many dishes that are perfect for holiday entertaining.

“Bourbon is such a versatile ingredient,” Corbett said. “You can throw it in a sauce to enhance a savory dish like our Shrimp Jenkins. Its sweet notes also make it a natural for desserts like bread pudding and Bananas Foster.”

Equus’ bar manager and Louisville Magazine’s pick for the city’s best bartender, Joy Perrine suggests warming up a holiday party with bourbon as the featured punch ingredient, or a rich, steamy drink like the Hot Buttered Bourbon made with bourbon and real butter.

Four Roses Eggnog
(from Life magazine ad, 1936)
–  Beat separately yolks and whites of 6 eggs.
–  Add 1/2 cup of sugar to yolks while beating.
–  Add 1/4 cup of sugar to whites after they have been beaten very stiff.
–  Mix egg whites with yolks.
–  Stir in 1 pint of cream and 1 pint of milk.
–  Add a pint of Four Roses and 1 oz. Jamaican rum. Stir thoroughly and serve very cold.

Hot Buttered Bourbon (from Joy Perrine’s Kentucky Bourbon Cocktail Book, 2009)

–  5 oz. hot water
–  2 oz. spice-infused bourbon
–  3/4 oz. brown sugar syrup
–  1 oz. butter at room temp (no butter substitutes!)
–  Combine water, bourbon and syrup. Stir well.
–  Add the butter and stir rapidly to blend the butter into the rest of the mix. Serve immediately.

For more information on holiday gift offerings or drink recipes, visit www.fourroses.us

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Buffalo Trace Experiments with Double Barrels

Buffalo Trace Experimental CollectionFRANKLIN COUNTY, KY— It’s time for the next round! After more than twenty years of experimentation, Buffalo Trace Distillery is rolling out more of their sought after Experimental Collection. The release explores what effect “double barreling” has on bourbon whiskey. In these two experiments the bourbon was aged in new, charred oak barrels and then removed after several years, only to fill more new, charred oak barrels.  The full flavor from each of these new barrels was extracted by the whiskey, creating a very powerful result.

Here are some of this experiment’s details:

1. 1993 Double Barreled: These barrels were filled April 4, 1993 and bottled September 15, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 16 years and five months of age the finished product has a deep, rich flavor that fully expresses the oak character. The re-barreling has taken it far beyond its 16 years. It has a very strong, powerful finish.

2. 1997 Double Barreled: These barrels were filled November 18, 1997 and bottled September 16, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 11 years and ten months of age the finished product has a complex barrel flavor. It possesses a deep caramel color making it pleasing to the eye as well as the palette. It has a very robust start and finishes smooth.

“I really love the variety in these experimental releases,” commented Harlen Wheatley, master distiller. “The end product is so different from one release to the next. I look forward to the new information we garner from each round.”

There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace. Each of the barrels has unique characteristics making it different from all others. Some examples of these experiments include unique mash bills, types of wood and barrel toasts.  In order to further increase the scope, flexibility and range of the experimental program an entire micro distillery, complete with cookers, fermenting tanks and a state of the art micro still has been constructed within the Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskies will be released in late October of 2009 and retail for approximately $46.35 each. Each experiment is rare and very limited. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at kcomstock@buffalotrace.com.

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Woodford Reserve Releases Limited Edition Bourbon Featuring Specially-Aged Barrels

October 27, 2009, Louisville, Ky. – Woodford Reserve announces the latest extension of its acclaimed Master’s Collection which will be released on November 1. Called ‘Seasoned Oak Finish,’ it is the fourth in the series of limited edition bottlings and continues Woodford Reserve’s tradition of crafting rare whiskeys that extend the category in bold new directions.

Barrels play a key role in producing bourbon, with approximately 70 percent of the spirit’s wrmc-seasoned-oak-bottle-shot-187x300flavor and aroma and all of its color provided by the oak barrel. Woodford Reserve’s new offering, Seasoned Oak Finish, features bourbon finish-aged in unique barrels crafted with wood that has been seasoned longer than any previously used in the industry.

“Of all the distillers in our industry, we are the only bourbon company that crafts its own barrels, giving us unique knowledge and control of the process,” said Woodford Reserve Master Distiller Chris Morris. “As the rough oak staves are exposed to seasonal weather changes and subsequently dried, this natural cycle develops a new range of flavors in the wood.”

This seasoning progression changes the wood by reducing tannins and ultimately creates a new range of flavor compounds. The staves for most bourbon barrels are seasoned for three to five months; however, Seasoned Oak Finish combines fully-matured Woodford Reserve with barrels crafted from wood that has been exposed to the outdoors for three to five years — the longest seasoning known in the bourbon industry.

“By ‘finish aging’ Woodford Reserve in barrels that have been crafted from oak and seasoned for several years, we created a bourbon unlike any other in the industry. It’s the most robust bourbon we have ever made,” said Wayne Rose, brand director for Woodford Reserve. “This special Master’s Collection release emboldens Woodford Reserve with ‘extra-aged’ oak character resulting in a new and complex flavor profile.”

Seasoned Oak Finish is the fourth in the Woodford Reserve Master’s Collection series following the Four Grain, Sonoma-Cutrer Finish and Sweet Mash products. Released periodically at the master distiller’s discretion, the Master’s Collection whiskeys are extremely limited in quantity and bottled only once in a proprietary package inspired by the copper pot stills of The Woodford Reserve Distillery.

The inspiration for the Master’s Collection is rooted in the rich history and tradition of what is today known as The Woodford Reserve Distillery. In the mid-1800s distillery owner Oscar Pepper and Master Distiller James Crow studied and recommended use of key processes like sour mashing and charred barrel maturation at the historic Woodford County distillery. These practices are still maintained in the bourbon industry and, today, the distillery receives more than 80,000 visitors annually and is the only one in America to triple-distill bourbon in copper pot stills.

Woodford Reserve Seasoned Oak Finish will be sold in 44 U.S. markets, and a limited quantity will be available in Canada, the United Kingdom, Belgium, France, Germany, Spain, New Zealand and Australia. Each bottle is individually hand-numbered and presented at 100.4 proof. Available in major metro markets, only 1,337 cases are available with a suggested retail price of $89.99 for a 750ml bottle.

-# # #-

Woodford Reserve is one of the fine spirits produced and marketed by Brown-Forman

Corporation, a producer and marketer of fine quality beverage alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia, Fetzer, Korbel, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, and Bonterra. Please enjoy your bourbon responsibly. For more information on Woodford Reserve, visit www.woodfordreserve.com.

Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2009.

Tasting Notes for Woodford Reserve Seasoned Oak Finish

Color:  Rich mahogany.

Aroma:  Deep, complex and subtly sweet; hints of cinnamon, clove, rich caramel and pipe  tobacco, with a nutty oak character.

Taste:   Full-flavored and robust oak with layers of anise, dark berries and cherry fruit,  warming cinnamon and clove spice notes, all with a caramel nut sauce.

Finish: Velvety and long with a hint of crisp dryness.

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