Archive for June, 2009

Buffalo Trace Distillery Acquires E.H. Taylor Bourbon

FRANKLIN COUNTY, Ky., June 23 /PRNewswire/ — E.H. Taylor is coming back to the distillery where it all began. Buffalo Trace Distillery, located in Frankfort, KY, has purchased the Old Taylor Bourbon label and barrel inventory from Beam Global Spirits & Wine, Inc., maker of Jim Beam Bourbon.

“We are ecstatic about this transaction,” said Mark Brown, president and CEO of Buffalo Trace Distillery. “Part of our family is returning and we are buffalo_tracethrilled to welcome home a true bourbon whiskey pioneer.”

Taylor, the great-nephew of President Zachary Taylor, briefly lived with his great-uncle after the death of his parents. He later moved to Kentucky where he was adopted by his uncle, Col. E.H. Taylor, Sr. Following in his uncle’s footsteps, Taylor went on to be a leader in the Frankfort community. He served as mayor from 1871-1887 as well as a local state representative to the Kentucky General Assembly and a member of the State Senate.

Taylor’s link to Buffalo Trace dates back to 1870 when he first purchased the distillery and took on the daunting task of modernization. He later named the distillery O.F.C. (Old Fire Copper) and continued to invest large sums of money, making it a leader in the industry.

Taylor over-extended himself financially in an effort to use the most modern equipment to make the finest bourbon whiskey available. The end result of Taylor’s financial difficulties was the sale of O.F.C. to George T. Stagg. However, even with Taylor out of the picture, the new owner moved forward using his name, as it was synonymous with fine bourbon whiskey. The award-winning Buffalo Trace Distillery is proud to carry on the legacy of this great pioneer.

“It’s an exciting, new opportunity for us,” said Harlen Wheatley, master distiller. “We are very proud of the bourbon we produce at Buffalo Trace and to be able to carry on what E.H. Taylor started more than a century ago is a real honor.”

For more information about Buffalo Trace Distillery please visit www.buffalotrace.com. To learn more about the other award-winning bourbons of Buffalo Trace please go to www.greatbourbon.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 170 awards for its wide range of premium whiskies. The distillery is part of the Sazerac family of companies, which has operations in New Orleans, Louisiana; Franklin County, Bardstown and Owensboro, Kentucky; Fredericksburg, Virginia and Baltimore, Maryland.

SOURCE Buffalo Trace Distillery

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Congressional Bourbon Caucus Formed

Congressmen John Yarmuth and Brett Guthrie formed the official and bi-partisan Congressional Bourbon Caucus (CBC). The following, from the joint release by the two Representatives, explains the purpose of the caucus.

“This caucus offers a solid base of bipartisan support for one of Kentucky’s most important industries and largest employers,” said Congressman Yarmuth. “Congressman Guthrie and I both agreed it was important to create a working group that would advocate for this critical part of the Commonwealth’s economy.”

“I am proud to co‐chair this caucus with Congressman Yarmuth, as we strive to promote one of Kentucky’s signature industries,” Congressman Guthrie said. “The bourbon industry is a vital part of the Commonwealth’s heritage that provides thousands of jobs, and this bipartisan caucus will ensure that the industry’s impact is valued.”

Seventeen Members of Congress from across the nation have signed on as original members of the caucus, and more are expected to join in the weeks ahead.

Over 95 percent of the bourbon produced in the world is distilled and aged in the Commonwealth of Kentucky, where the alcoholic beverage industry employs over 43,000 Kentuckians. Over $3 billion of the gross state product in Kentucky is generated by distilled spirits and over 500,000 visitors annually tour the Commonwealth’s Bourbon Trail.

Read the Full Story: The Chuck Cowdery Blog: Congressional Bourbon Caucus Formed. or Kentucky Bourbon Has New Special Interest Group

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The Rich Brooks Foundation Bourbon and Cigar Summer Fundraiser

Brooks Bourbon and Cigars

The Rich Brooks Foundation will be hosting the Bourbon and Cigar Summer Fundraiser on July 25, 2009. Featuring University of Kentucky Head Football Coach Rich Brooks, Former UK Quarterback Tim Couch, and the UK Football Coaching Staff. The Rich Brooks Foundation supports victims of cancer and other life-threatening diseases and their families.

Saturday, July 25

Cigar & Bourbon Tasting at 6:00 p.m. • Dinner at 7:00 p.m.
Live Auction Immediately Following at the 1500 acre
Gainesway Horse Farm
3750 Paris Pike, in the heart of Lexington, KY

Join us for this men’s-only event featuring fine Kentucky Bourbons, cigars hand
rolled on-site, gourmet steak dinner, raw oysters, seafood gumbo, and open bar.
There will be both a silent auction and a live auction with proceeds to benefit the
Rich Brooks Foundation. Tickets start at $250.

The flyer contains more details about this event and a RSVP form. If you would like to attend please contact cwelch@welchprinting.com or will@southerlands.com

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Kentucky Bourbon Barbecue Sauce

BBQ SauceFor a Kentucky bourbon barbecue sauce, simmer some onion and garlic in a couple of cups of bourbon. A slow simmer will soften the onion and garlic, and the bourbon will mellow to buttery richness as the alcohol cooks off.

The foundation of this sauce is ketchup and tomato paste. Sweeten it with brown sugar and molasses, then balance that by adding cider vinegar, pineapple and lemon juice (pineapple and lemon juice are natural complements to bourbon). Add depth with Worcestershire sauce, salt, liquid smoke and dry mustard, then spice it just a bit with a little hot sauce and chile powder.

Slightly sweet, the sauce is perfect mopped over pecan-crusted pork spareribs. Coat the ribs with a seasoned wet rub of Dijon mustard, brown sugar and chopped pecans, then cover and bake them over low heat for two to three hours until they’re meltingly tender. Shortly before they’re done, uncover them and baste them with the barbecue sauce; the sauce will thicken to a beautiful shellac. Serve the ribs hot, with a stack of napkins.

Recipe: Kentucky bourbon barbecue sauce

Total time: 1 hour, 10 minutes, plus about 3 hours cooking time for the ribs

Servings: 10 to 12


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New Makers Mark Bottle Only Available in New Hampshire

Check out this limited edition commemorative Maker’s Mark bottle honoring the 75th anniversary of the New Hampshire State Liquor Commission. There are 6,000 bottles being sold all across the state of New Hampshire (NH). You can get more information by visiting http://www.nh.gov/liquor/index.shtml. Get these while you can. With a small number like 6,000 produced they will not last long and will quickly become a collectors item.makersmark-nh-bottle

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Bardstown Bourbon Society Changes Name

Bardstown Whiskey SocietyHeaven Hill’s Bardstown Bourbon Society will be renamed to the Bardstown Whiskey Society and launched an attractive new website for members. In response to recent member satisfaction survey results, the Bardstown Whiskey Society has lots of new and exciting benefits to offer in order to teach consumers more about American Whiskey.

By joining, you will receive the following exclusive benefits.

  • An attractive membership certificate
  • Invitations to special events such as the annual unveiling of the Evan Williams Vintage Single Barrel Bourbon
  • Members-only access to the Society’s web site www.bardstownwhiskeysociety.com
  • Rebates, product information and news from the world of American whiskies
  • A chance to interact with Master Distillers Parker Beam and, his son, Craig Beam

Neck tags on bottles of Evan Williams Single Barrel Vintage, Elijah Craig Single Barrel, Elijah Craig Small Batch, Bernheim Original Wheat Whiskey and Parker’s Heritage Collection include the member registration web address for the Bardstown Whiskey Society (www.bardstownwhiskeysociety.com/register) where you can sign up for a complementary membership.  You may refer friends who enjoy our products but don’t have internet access to write to our mailing address:

Bardstown Whiskey Society

1064 Loretto Road

Bardstown, KY 40004

Once you submit the invitation, you will receive a new member packet within 4-6 weeks containing membership materials.

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Four Roses Single Barrel Limited Edition 2009 Review

Four Roses Limited Edition SB 2009The Four Roses Single Barrel Limited Edition 2009 Release is starting to hit the shelves now. The bourbon is coming at uncut barrel strength and has not been chill filtered. It is running 11 years old and around 113.8 proof (or 56.9 percent alcohol by volume). The 2009 Limited Edition Single Barrel Bourbon has combined the mashbill using 20% rye grain with yeast number 5 which is the OESQ recipe (see below for reference code info). The distillery is producing 1,836 bottles of this release, from super select barrels, and distributing it only in select U.S. markets. The price point is around $70 USD.

Master Distiller Jim Rutledge specially selected the sophisticated 11-year-old whiskey from among the 10 bourbon recipes the distillery produces.

“We’re excited to continue the tradition of releasing an exceptional, and very unique single barrel limited edition that consists of one recipe we feel exhibits various combinations of flavors and aromas pleasing to any Bourbon enthusiast,” said Rutledge.

As a member of the Mellow Moments Club, I had the privilege of tasting this bourbon at the Four Roses Distillery prior to its release. Master Distiller, Jim Rutledge, opened a barrel and drew some of the precious whiskey straight from the barrel for us to taste. He kept the pours coming all night and entertained us until we were all content! When asked how he liked to drink his bourbon, he said, “straight from the barrel!”

The first thing I noticed about my pour of whiskey was the dark, rich amber color. The nose was quite potent and told of the higher proof. The first taste had an initial edge that turned smooth and sweet. Upon taking my first taste, I immediately noticed less spice and ultimately less rye than the standard Four Roses single barrel bourbon (20 % vs. 35%). This bourbon seemed to sit very well on the tongue and was less oily than the standard single barrel. I tasted the oak, nuts, caramel, honey, a bit of wheat grass and spice. It had a very long, clean and complex finish with a nice slow burn that hung around for a bit. After several drinks, the rye started to pop out a little more, but was not overpowering and somewhat subtle. It added to the great complexity of the bourbon. I added a splash of water, which greatly opened the whiskey up and brought out more subtleties. It handled the splash of water very well and is how I will probably drink it from this point forward.

Overall the bourbon is a success. It is different from anything else I have tasted from Four Roses. I can say that it is probably not a bourbon for the beginner or average bourbon drinker. It is definitely targeted at the connoisseur with a sophisticated palette. That being said, I will definitely be buying several bottles of this for the bunker, if I can find them.

Be sure to let us know what you think!

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Four Roses Reference Codes:

10 Total Recipes

Two Mashbills:

OE             OB

Corn                        75%         60%
Rye                          20%         35%
Malted Barley         5%           5%

Five Yeast Cultures:

Yeast Codes:          V, K, O, Q, F

Basic Flavor Descriptors:
V – Delicate fruity flavor
K – Slight spicy character
O – Robust fruitiness
Q – Floral essence
F – Light herbal essence

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Honey Bourbon Salmon Recipe

Ingredients:bourbonsalmon

  • 4 6-oz salmon fillets or steaks
  • 1/2 cup bourbon whiskey
  • 1/3 cup brown sugar, packed
  • 3 tablespoons honey
  • 1/4 cup soy sauce
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon black pepper
  • S & P, to taste

What’s Next:

First, fire up your grill.

Rinse salmon & pat dry.  Gently place in a large plastic bag.

In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Heat in a small saucepan until brown sugar dissolves. Aloow to cool completely.  Pour sauce over salmon into bag.  Marinate in frig for 1 hour, turning occasionally.

Get your fish out of the bag, set aside marinade.  Pour 2 tablespoons of olive oil onto a piece of heavy duty aluminum foil. Place fish on foil, then place the foil onto hot grill.

Grill for 5-7 minutes or until it flakes with a fork while brushing it down with leftover marinade.

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