Price gougers have joined the ranks of flippers as bourbon public enemy number 1. Who are the price gougers? They’re the retailers that charge secondary and above prices. Gourgers include brands that have jumped at the opportunity to release limited edition whiskeys for $100+. Let me be clear. I don’t like either of the previous examples but what’s going on in the bourbon world today isn’t price gouging. These liquor stores aren’t jacking up the price of water or gas after a natural disaster. They’re selling a premium product at premium prices. Profiteering at best but even that’s a stretch. It’s not gouging. read more

As Bourbonr’s continue their thirst for more information, details like mash bills, barrel char and barrel entry proof, and their affect on taste, gain more attention. Let’s begin with a bourbon’s mash bill. We already know that legal requirements mandate 51% corn for bourbon but what about the other 49%. read more

Update: Retail price will be $110 and it will release as early as late April to early May.

After taking a one year hiatus Four Roses has announced the return of their Single Barrel Limited Edition in 2016. It also comes with an additional name “Elliott’s Select”. Making this relase the longest name in bourbon histors “2016 Four Roses Single Barrel Limited Edition Elliott’s Select”. The new SBLE will honor the new Four Roses Master Distiller Brent Elliot with  14-years-old and OESK mash bill bourbon. read more

Old Forester is the first to get label approval for a fall 2016 release. Their Old Forester Birthday bourbon was approved today and will include an orange neck tag. The Birthday Bourbon release is a 12 years old, 100 proof bourbon from a single day of production. The OFBB release celebrates the birthday of Brown-Forman founder George Garvin Brown every year since 2002. read more

The Weller Effect

I’m sure you’ve noticed a trend of empty Weller shelves over the past few years. It’s not William Larue Weller that you can’t find. It’s not even W.L. Weller 12 or Weller Antique. It’s the entire Weller line that can’t be found. A year and a half ago I wrote a post about Weller Antique and Special Reserve being the “available” wheated bourbon option. Since then, things have changed drastically. I haven’t seen Weller Antique in months and Special Reserve sparingly. Retailers tell stories of guys cleaning them out as soon as a Weller bottle hit the shelf. Is this the bourbon version of trickle down economics? read more

We continue Bourbonr “Wheated Week” with a review of Buffalo Traces E.H. Taylor Seasoned Wood. Going into this review, I thought “I better tread lightly.” Without tasting, one side bourbonr’s will curse Buffalo Trace’s name for this new release. They’ll claim it’s overhyped garbage from a greedy distillery. Sure, they’ll probably try a sample at a bar or from a friend but be prepared for some fireworks in their tasting notes. Now to the other side. This is the guy that can’t wait to spend whatever dollar amount it takes to get this new bottle. If he doesn’t turn around and flip it for a profit expect tasting notes in ALL CAPS. Words like “phenomenal” and “best ever” will flow freely. Where do I fall into these two camps? I’m not exactly sure. But, I wanted to try it first before voicing too much of an opinion. read more

Typically, a bourbon mash bill includes three ingredients: corn (at least 51%), rye and barley. Distilleries replace the rye portion of the mash bill with wheat to create a “wheated” or “wheater” bourbon. Wheated bourbon is softer and often a sweeter bourbon. What does “soft” taste like? Eat a piece of rye toast next to a piece of wheat toast. You’ll quickly understand the difference. Legend has it that Marge Samuels, wife of Maker’s Mark founder Bill Samuels, made 150 different loaves of bread to select the original Maker’s Mark mash bill. read more

Last week we did a blind tasting with BourbonHunt Pro members. There were no clues given. No outline for what we’d be tasting. Just 3 samples labeled 1, 2 and 3 and a week to taste. I’ve already discussed the merits of blind tasting but it’s always cool to see it in action. Here are the blind results. read more