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Bourbon News

YukonRonYukonRon Posts: 12,218
FYI

Henry McKenna, a relatively untouted mid-priced bourbon, recently won Best Bourbon at the 2018 San Francisco World Spirits Competition.

Made by Heaven Hill Distillery, Henry McKenna Single Barrel won Best Bourbon and Best Single Barrel Bourbon. And another Heaven Hill bourbon, Elijah Craig Small Batch, won Best Small Batch Bourbon.

The article went on to state, that Evan Williams is the same recipe only aged fewer years and not Bonded.

Just some information I thought I would pass on to you Bourbon swillers. I have tried it, and I think it is very, very nice.

That selection by the judges, in blind testing made a bunch of folks pretty angry, specifically those with the premium price.

For less than $30.00, you may wish to try it.

Hope this helps.

Apologies in advance for spending your money. Not really.

"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
«1345

Comments

  • SmokingPineySmokingPiney Posts: 2,282
    I definitely enjoy my bourbon. I'll put this on my list.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • bgebrentbgebrent Posts: 16,457
    Nice Ron!
    Sandy Springs & Dawsonville Ga
  • JohnInCarolinaJohnInCarolina Posts: 11,551
    Thanks for the heads up on this, I’ll definitely look for it.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • YukonRonYukonRon Posts: 12,218
    Heaven Hill has won a ton of awards for their products. Often overlooked for the gold dust of top shelf bourbon, due to pricing, many people step over the gold bars to play in that arena.

    I went to Costco today, looking for it, could not find it at the one closest to us, but they did have Elijah Craig, and plenty of it.

    Good luck in your search. It may become another of "hard to find" Bourbons.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • CornfedMACornfedMA Posts: 96
    I consistently have a bottle or 2 in my home bar. It’s $35 a bottle in Mass and worth every cent. 
  • lousubcaplousubcap Posts: 16,755
    Always appreciate a steer to a new pour.  Will have to give it a go.  Thanks for the insight.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • theyolksonyoutheyolksonyou Posts: 16,186
    I saw this today, but don’t think it was single barrel. The fifth was $12.99.  They had the EC small batch for under 30 as advertised. Didn’t pull the trigger today, but definitely will grab some for Memorial Day baseball team brisket, butt and ballers party.  
    Sidenote: 2 SRF black due tomorrow for said party.  B)
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • lousubcaplousubcap Posts: 16,755
    @theyolksonyou - Given the baseball power weekend at the end of the month, your timing is impeccable.  National Brisket Day is May 28th (every year).  Just unfortunately happens to land on Memorial Day this year.  I will sort out the challenge, celebrate the cow and honor the fallen.
    Good luck with the baseball.
    BTW- pink bats are allowed today in MLB.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TeefusTeefus Posts: 600
    edited May 13
    We did the bourbon trail earlier this month. I find I like “wheated” bourbons the best. Anything with rye puts me off right away. I did some Serious CC Damage at the Makers Mark gift shop after the tour.  Liquor Barn in Lexington were enablers as well. They had a tasting bar with about 50 selections.
    Michiana, South of the border.
  • ThatgrimguyThatgrimguy Posts: 3,830
    Teefus said:
    We did the bourbon trail earlier this month. I find I like “wheated” bourbons the best. Anything with rye puts me off right away. I did some Serious CC Damage at the Makers Mark gift shop after the tour.  Liquor Barn in Lexington were enablers as well. They had a tasting bar with about 50 selections.
    I agree. Definitely like the wheated bourbons best.  Try 4 Roses single barrel, one of the few ryes I like
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • TeefusTeefus Posts: 600
    Teefus said:
    We did the bourbon trail earlier this month. I find I like “wheated” bourbons the best. Anything with rye puts me off right away. I did some Serious CC Damage at the Makers Mark gift shop after the tour.  Liquor Barn in Lexington were enablers as well. They had a tasting bar with about 50 selections.
    I agree. Definitely like the wheated bourbons best.  Try 4 Roses single barrel, one of the few ryes I like
    Actually sipping that right now. It was suggested by the liquor barn bourbon expert. 
    Michiana, South of the border.
  • valleyboyvalleyboy Posts: 20
    Just finished a bottle last night.
  • stompboxstompbox Posts: 720
    Just looked it up and it is 29.99 here.  Will try it out sometime.
  • nlovoldnlovold Posts: 165
    Thanks @YukonRon !  I’ve been a heaven hill fan for a long time and recently have noticed EW Bonded is harder to come by in Indianapolis these days.  Your info may just explain what is going on.  Heaven Hill bonded is no longer distributed to Indy AFAIK.  What a great budget pour that is!
  • YukonRonYukonRon Posts: 12,218
    Don't forget, Bourbon and Beyond will be in Louisville in September. They have put together an impressive lineup for the event in September.

    Check out the brands that will be served.

    Oh yeah, the music won't be awful, either.
    Just sayin' it has potential to be a large time, of course, if you like bourbon and music.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • 500500 Posts: 2,722

    Completely agree.  Bought a bottle a few months ago, tried it and went out and bought another.  This was my take on it, with my amateur palate...

    Opened a new one, to me. Here’s my sophomoric take on it; 
    McKenna 10/100
    Nose: Caramel and Butterscotch, Apple Pie Spice and baked pie crust. 
    Taste: Hot, Spice hit right off the bat, quickly followed by caramel covered apple. Oh yea. Third sip is the best. Honey buttered biscuits! Nutmeg and cinnamon and some ginger heat. So
    Tasty. Sorry I can’t explain. Just damn good. Still some heat but never harsh and burning. Vanilla icing. This works for me. Corn bread from a cast iron skillet. Some oak but not smoky or charred. Apple wood smoke. I’m gonna finish this before the ice melts. I hardly ever do that. I taste the last slug and catch myself chewing it. Yes I recommend this. Wait, no don’t buy this ever. I don’t want this to be like George T. Stagg and become rare like a unicorn.


    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • ColtsFanColtsFan Posts: 1,772
    I gotta find new friends 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • YukonRonYukonRon Posts: 12,218
    ColtsFan said:
    I gotta find new friends 
    So very sorry. No. Not really. Enjoy!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • 500500 Posts: 2,722
    I like that you got bottles from different barrels, @ColtsFan.  Each bottle with taste a little different.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Killit_and_GrillitKillit_and_Grillit Posts: 3,287
    Ron last week that had a boatload of it in our mega liquor store if you want me to pick a few up for you. 

    Its tasty stuff. I love that Elijah Craig small batch though. Definitely a top 10 for me.  

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • YukonRonYukonRon Posts: 12,218
    edited May 14
    Ron last week that had a boatload of it in our mega liquor store if you want me to pick a few up for you. 

    Its tasty stuff. I love that Elijah Craig small batch though. Definitely a top 10 for me.  
    @Killit_and_Grillit
    I can get it here in Louisville, without much of a problem, but the distance in radius from here seems to be a sweet spot of about 200 miles, after that, places that have large quantities are few and if you do find it in mass quantities, it is likely the end of the inventory until the next release.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • ColtsFanColtsFan Posts: 1,772
    I have to say, it's a damn good pour.

    Thanks for the FYI, @YukonRon


    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • YukonRonYukonRon Posts: 12,218
    ColtsFan said:
    I have to say, it's a damn good pour.

    Thanks for the FYI, @YukonRon


    Glad you like it, it has been pretty nice every time I have had a glass, or two....

    Nice image.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SSQUAL612SSQUAL612 Posts: 895
    I'll pick up a bottle of each and give it a shot  =)   Thanks for sharing.
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • YukonRonYukonRon Posts: 12,218
    Any Yellowstone drinkers out there? I saw this, and will likely buy a bottle to support the cause.


    http://bourbonandoak.com/?p=12034


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 12,218
    edited May 15
    And a little FYI, if needed:

    Bourbon is a type of American Whiskey, it is a distilled spirit that is primarily made from corn and aged in barrels. Bourbon takes its name from Bourbon County, Kentucky, where it originated. Bourbon can be made anywhere in the USA but it is strongly associated with the state of Kentucky. Bourbon has several legal requirements for it to be made for US consumption.

    Bourbon must be:

    • Made from a grain mixture that must be at least 51% corn
    • Distilled to no more than 160 proof and 80% ABV.
    • Aged in new charred-oak barrels
    • Entered into the barrel for aging at no more than 125 proof or 62.5% ABV.
    • It must be bottled at 80 proof or more or 40% ABV.

    Bourbon has no minimum age requirements.

    How should you enjoy bourbon?

    I always recommend everyone try each bourbon neat, this is the way the distiller created it and intended for it to be enjoyed, after you try it neat make some adjustments until you find what works best for you and for each bourbon, add ice, a splash of water, or mix a classic cocktail.

    Bourbon Terms

    Mash Bill: A mash bill is simply a bourbon recipe. Most bourbons are a mix of wheat, corn, rye, and occasionally barley.

    Age Statement: A disclaimer that shows you the age of the youngest whiskey in the bottle. Any bourbon that is older than four years is not required by law to list its age on the bottle.

    Straight Bourbon: Straight Bourbon must be at least two years old. If it is older than two but younger than four it must carry an age statement on its bottle that reflects the youngest whiskey in the bottle. Straight Bourbon can not include any artificial colors or flavors.

    High Rye: A bourbon in which the second major ingredient is rye is known as a high-rye bourbon. Rye is a spicier and richer grain than either corn or wheat, and high-rye bourbons are usually spicier and richer as a result.

    Wheated Bourbon: A bourbon in which the second major ingredient is wheat is known as a wheated bourbon. Wheated bourbons are sweeter than other bourbons.

    Sour Mash: Sour mash whiskey is made by taking a portion of previously used mash and adding it to a fresh batch. This makes the mash taste sour, but will not affect the flavor of the finished whiskey. The Sour mash process helps ensure consistency from batch to batch and  lowers the pH of the batch, leading to more efficient fermentation.

    Bottle Proof: Before bourbon is bottled it is diluted with water to bottling proof. 80 proof or 40% alcohol by volume is the lowest a bourbon can be diluted to and still be called a bourbon. Adding water is a way to stretch the supply of bourbon, making it less expensive to produce. Bourbons are sold at various proofs such as 90, 95, 100, or higher.

    Cask Strength: Cask strength bourbon is undiluted. Whatever proof it comes out of the barrel at is what you get in the bottle. Cask strengths vary from barrel to barrel, based on a number of factors, such as warehouse placement, weather conditions, to name a few. Evaporation plays a big part in the final proof. If more alcohol evaporates out it will be a lower proof, If more water evaporates it will be higher.

    Angel’s share: The portion of Bourbon in an aging barrel that’s lost to evaporation.

    Backset: The thin, watery part of a previously distilled batch of whiskey mash that is added ‒ or “set back” ‒ into the next batch. Also “sour mash, setback, stillage or spent beer.”

    Beer still: A giant apparatus in which the main component is a very tall metal column used to separate the alcohol from the water in the distiller’s beer by vaporizing the alcohol content. Also called a “continuous still.” The spirit produced is called “low wines.”

    Bung: The stopper used to seal a barrel.

    Charring: The process that sets fire to the interior of barrels for less than one minute and creates a layer of charred wood. Distillers can choose from four levels of char.

    Corn whiskey: A whiskey made from a mash containing a minimum of 80 percent corn and, if it is aged at all, must be aged in used or uncharred oak barrels.

    Distiller’s beer: The thick, fermented mash of cooked grains, water and yeast that is transferred from the fermenter to the beer still for the first distillation.

    Doubler: A large copper still used to accomplish the second distillation of American whiskey. It effectively removes impurities and concentrates the alcohol even further. “Low wines” go in; “high wines” come out.

    Fermentation: The process by which yeast transforms sugar into alcohol and carbon dioxide.

    Fermenter: A giant tub made of metal or cypress in which the mash of cooked grains and water meet the yeast. They mingle, the yeast begins to act on sugars in the grain, and fermentation occurs over a few days. This produces alcohol within the mash and turns it into distiller’s beer.

    Heads: The first section of the high wines to exit the doubler or thumper; this spirit is high in impurities and sent back to the still for redistillation.

    High wines: The final spirit produced by the secondary distillation, ready for aging.

    Low wines: The name of the spirit after it has passed through the beer or continuous still for its first distillation.

    Malted barley: Barley that has been partially germinated and then heated or roasted to stop the germination. Malted barley (or any malted grain) contains enzymes that convert starches into the fermentable sugars on which yeast feeds. These enzymes are not present in unmalted grains.

    Mash tub: A large tub where the grains are combined with water and cooked to soften them and break down the starch into simple sugars before the resulting “mash” is transferred to the fermenter. Also called a “cooker.”

    Nose: The aroma of a whiskey.

    Proof: Measurement of beverage alcohol on a scale, in America, of 200. A 100° proof spirit contains 50 percent alcohol.

    Rackhouse: The building in which whiskey is aged, sometimes referred to as the “warehouse.”

    Ricks: The wooden structures on which barrels of whiskey rest during aging.

    Single barrel whiskey: Whiskey drawn from one barrel that has not been mingled with any other whiskeys.

    Small batch whiskey: A product of mingling select barrels of whiskey that have matured into a specific style.

    Tails: The last section of high wines to exit the doubler or thumper; this spirit is high in impurities and sent back to the still for redistillation.

    Thief: A tubular instrument for removing a sample from a barrel.

    Thumper: One of the types of stills used to accomplish the second distillation of American whiskey. It effectively removes impurities and concentrates the alcohol even further. “Low wines” go in; “high wines” come out. Thumpers differ from doublers in that the low wines enter a thumper as vapors that are bubbled through water, causing the stills to make a thumping sound; a doubler makes no distinctive noise since the low wines enter in condensed, liquid form.

    Yeast: A living organism that feeds on fermentable sugars, transforming them to beverage alcohol, congeners, carbon dioxide, and heat.


    I found this on Bourbonandoak.com

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • pescadorzihpescadorzih Posts: 859
    Teefus said:
    We did the bourbon trail earlier this month. I find I like “wheated” bourbons the best. Anything with rye puts me off right away. I did some Serious CC Damage at the Makers Mark gift shop after the tour.  Liquor Barn in Lexington were enablers as well. They had a tasting bar with about 50 selections.

    I was on the Trail also the other week. Did some damage at Liquor Barn as well.
    They had a screaming deal on Four Roses Single barrel and Small Batch that I couldn't pass up. =)
    SE PA
    XL, Mini max
  • YukonRonYukonRon Posts: 12,218
    I saw this and thought I would share with those wishing to do the bourbon trail:
    https://roadtrippers.com/trips/10427572
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • pescadorzihpescadorzih Posts: 859
    You definitely need 3 days minimum to hit all the stops on the Bourbon Trail and even some not on the Trail.
    I'll be back down in 5 yrs to pick up my 2 bottles from the barrel with my name on it. =)
    SE PA
    XL, Mini max
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