Tuesday, January 4, 2022
Monday, August 30, 2021
Unfortunately, Blogger won't allow me to post a video that's quite this large, it is only six minutes, but it is well worth watching, especially since it explains in great detail what's expected for this year's #30DaysofBourbon Challenge.
However, you can head over to Facebook, the direct link to this video is here.
Please comment if you have any questions, I'm happy to answer them. Thank you for participating. Cheers!
Sunday, August 29, 2021
2020 was a hell of a year. 2021 started with much hope, but we seem to be on a backslide. If you’re ready to turn things around for September, Bourbon & Banter has the means to help you concentrate on something fun.You see, if it is September, it must be Bourbon Heritage Month. That must mean it is time for the seventh annual 30 Days of Bourbon Challenge!Wait, what’s that? You’ve never heard of the 30 Days of Bourbon Challenge?No problem, I’ll tell you all about it...
Monday, August 2, 2021
It isn't often that I have to pony up full disclosure so soon in a review, but you need to absolutely know where I'm coming from on this one. A website I write regularly for is Bourbon & Banter. B&B does it all - reviews of every alcoholic beverage you can think of, advice, gear reviews, a podcast, and even my annual #30DaysofBourbon Challenge (hint, hint, be on the lookout at the end of August).
Today I'm reviewing a private bottling of Deerhammer Rough & Tumble Corn Whiskey, picked by the folks at ABV Network, and specifically Steve Akley, owner of ABV Network.
I do not write for, nor have I ever written for ABV Network. Oh, I've been on one or two of Stephanie McNew Burton's podcast episodes, but I have no real relationship with it otherwise. In fact, ABV Network is a competitor, at least from a Bourbon & Banter perspective. My point is, I have no incentive to be nice or complimentary in this review. If I wanted to be a jerk, I could easily sandbag it.
Fortunately, that's not what Whiskeyfellow is about. This is a place for no-strings-attached, honest reviews, no matter whose juice it is or who is behind it. If I've panned a whiskey in the past, I'm happy to take on another whiskey from the same distillery (or producer). Every whiskey is a new opportunity and each stands on its own.
Frankly, I had no idea ABV Network did private bottlings. It certainly makes sense they would, as Bourbon & Banter does barrel picks, too. Someone asked me if I've had a chance to try ABV's Rough & Tumble pick, and as the whiskey world is smaller than you'd ever guess, I reached out to Steve and asked if he'd be willing to send me a sample. He was amiable and, well, here we are.
What's Deerhammer? You've never heard of it? Yeah, that doesn't surprise me. It is a microdistillery located in Buena Vista, Colorado. I had lived in Colorado for over twenty years, I'm very familiar with "Be-You-Nee" as the locals call it. That's the capital of white water river rafting. I had no clue this tiny town housed a distillery! Founded in 2010 by Amy and Lenny Eckstein, Deerhammer is a grain-to-glass operation. Interestingly enough, Lenny built the distillery himself using old dairy equipment and repurposed machinery. He then had a Scottish-style direct-fire 140-gallon pot still that was built in Arkansas. Coincidentally, Buena Vista is on the Arkansas River, although I'll assume one has nothing to do with the other.
Rough & Tumble is a hickory-smoked corn whiskey distilled from a mash of 100% Colorado-grown corn sourced from the Four Corners area. It is initially exposed for one day to a cold-smoking process, then, using a sour mash, spends four days in an open fermentation tank before being sent through that pot still... twice.
ABV Network chose Batch 12, finished in ex-Bourbon barrels, and weighed in at 98.76°. A 750ml bottle will set you back $45.00. But, is this (or any) hickory-smoked whiskey worth the investment? The only way to know for sure is to #DrinkCurious.
Appearance: Served neat in my Glencairn glass, Rough & Tumble presented as the color of brass. It formed a medium ring that generated long, wavy legs that fell back to the pool.
Nose: As you'd suspect, the first thing that hit my nose was hickory smoke. There was also something floral about it. I found corn, mineral oil, and marshmallow fluff. When I brought the aroma into my mouth, hickory was joined with vanilla.
Palate: The mouthfeel was oilier than I expected. The palate was uncomplicated, with vanilla and marshmallow on the front, corn and hickory smoke on the middle, and oak, hickory smoke, and clove on the back.
Finish: I timed just over six minutes on this finish! It was almost chewy with hickory-smoked meat and oak. There was nothing difficult about it, however, for being only slightly under 99°, this had my hard palate tingling.
Bottle, Bar, or Bust: This is one unusual whiskey, and if you've followed me for any length of time, you know that's an attention-getter for me. I don't know that I'd purposefully seek out a hickory-smoked whiskey, it is far, far different from something that's peated. But, to be fair, prior to this, I've never even heard of a hickory-smoked whiskey. While drinking this, I felt like I was out with friends, hanging by the fire ring, munching on smoked brisket while sipping whiskey. Yeah, it was a good time despite the fact I was only drinking with my dog. This experience is worth a $45 admission fee, and I'm slapping a Bottle rating on it. Cheers!
My Simple, Easy to Understand Rating System
- Bottle = Buy It
- Bar = Try It
- Bust = Leave It
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
Thursday, June 10, 2021
Thursday, February 4, 2021
If you've been on social media more than five minutes, you've been asked, "Is this whiskey worth this price?" Well, I've put together a handy-dandy how-to for you on Bourbon & Banter!
Predictably, questions of that nature lead to all sorts of answers. Some are helpful, others not so much. To be fair, I find that most fall into the latter. The snarky ones are obvious. The serious ones are harder to recognize how subjective they are...
You can read this in its entirety there, just click the link above. Cheers!
Monday, December 14, 2020
"Back in May of 2017, I wrote a piece called The Life and Times of Whiskey Reviewer. The purpose was to tell you what the four worst questions folks ask us and what’s going through our minds when you ask them.Here we are, three and a half years later, and I find myself with a slew of questions and assumptions that should be addressed en masse. Some come from readers, some come from distillers and producers. No matter who is asking, these questions are more common than you’d think..."
My latest article at Bourbon & Banter is all about things we whiskey reviewers wish you knew. Head on over and give it a read, cheers!
Monday, October 26, 2020
My latest advice column is up on Bourbon & Banter:
I write this article with the full knowledge and understanding that I’ll probably piss off a lot of folks in the whiskey industry: anyone from distillers to marketing teams to distributors to retailers. However, what I’m suggesting is being said without malice. Rather, I’m just dispelling two big whiskey myths, and both can have an impact on the average whiskey drinker’s bank account. Also, these two myths tend to go hand in hand...
Thursday, October 1, 2020
September was a ton of fun - a well-needed (and earned) break from the disaster that is 2020. The #30DaysofBourbon challenge was bigger, badder, and better than it has ever been. This year, I relaxed one of the rules allowing for different proofs of the same label to be counted as different Bourbons. You can thank COVID-19 for that.
Truth be told, until the last few years, I've hated being in photos and I still hate being in videos. I don't mind public speaking, I don't mind being a guest on someone's webcast. In fact, I enjoy those things. But, when I'm on my own doing my own thing, I really dislike being in front of the camera. As such, part of the 30 Days of Bourbon challenge is for me to make myself uncomfortable.
Things started off with a video introduction and explanation. Then, on September 1st, the challenge kicked off with Evan Williams Bottled-in-Bond. This is my house Bourbon, the one that I never allow to disappear from my whiskey library.
Day two was a celebration of George Garvin Brown's birthday. He was the namesake of Brown-Forman, which owns Old Forester, and is credited with offering the first bottled Bourbon. Each year, on September 2nd, Old Forester releases its Birthday Bourbon. This release is from 2016. By the way, check out my t-shirt!
On Day three, I decided to go with something discontinued. In this case, it was Ezra Brooks 7-year, which is a 101° rumored to be sourced from Heaven Hill. If you stumble across this one on the shelf, do yourself a favor and grab it. You can thank me later!
For the fourth day, I decided to crank things up a bit and pour something barrel proof. That led me to EH Taylor Barrel Proof. This one is from 2015 and rings in at a hefty 124.7°. It was the first Bourbon I had that gave me a purely overwhelming blast of berries.
I had something completely different planned for the 12th day, but as happens every single year, things change. Wiggly Bridge Distillery sent me a bottle of its Bottled-in-Bond expression for a review, and after a few days, I couldn't stand the suspense and cracked it open.
The 13th day brought a very limited-edition pour from Whiskey Acres Distilling Co. out of Dekalb, Illinois. It is a 5.5-grain Bourbon made from wheat, oats, rye, malted barley, and then two types of corn: green and yellow. Those two corn varietals make the 1.5 of the 5.5 grains. It was aged only a year, but it was one tasty pour.
I rounded out the second week with Old 55 Single Barrel Bourbon. Old 55 is a farm-to-glass whiskey out of Indiana, and their rickhouse is in the basement of a former elementary school, giving it very little change in temperature despite seasonal changes.
I opted out of being in the photo for Day 16 because you'd never see the lettering on the bottle label and it would just look weird. This is Lux Row Distillers' Double Barrel Bourbon, which was my 2019 Bourbon of the Year.
On the 19th day, I poured Wollersheim Distillery's 2020 Spring Release Bottled-in-Bond Bourbon. Drink local, right? Moreover, Drink Wisconsinbly!
At the two-thirds mark, twenty days in, I went in with Fighting Cock 103. This is a Heaven Hill Distillery 6-year bottling which hs been discontinued, but a no-age-statement version is still around.
My 21st pour was Kentucky Peerless Straight Bourbon. This is done in small batches but is bottled at barrel proof. In this case, it was 109.5°.
At this point, I planned on everything forward to be a store pick. The 22nd pour would be the only one that I'd not personally picked, but it had to be done because, well, what would a month of Bourbon be without Buffalo Trace? This one is from Monumental Enterprises in McFarland.
For the 24th pour, I chose J. Henry & Sons Patton Road Reserve. This was picked for The Speakeasy_WI and Riley's Wines of the World in Madison back in 2018. Barrel number 210!
For the 25th pour, I chose "Scott's Holy Grail" - a 1792 Full Proof picked for The Speakeasy_WI and Neil's Liquors of Middleton in 2019.
On Day 26, the pour was a Russell's Reserve pick called "The Candyman." Picking Wild Turkey has been an interesting chapter in my life because, until recently, I wasn't the biggest fan. But, I'm at the point in my journey where I appreciate what it is and what it can be. This was a 2020 pick, again for The Speakeasy_WI and Neil's Liquor.
Friday, August 28, 2020
Monday, July 27, 2020
Monday, July 13, 2020
"We think you can never have too much rye, so our High Rye Bourbon recipe approaches the upper limit of allowable rye grain in a bourbon mash bill."Redemption Whiskey
Wednesday, June 17, 2020
Friday, May 1, 2020
Yesterday, Bourbon & Banter released its second podcast. I cohosted and we interviewed Lew Bryson.
I've been a guest on many podcasts, but it is a completely different world being a cohost.
You can listen to the podcast in its entirety at this link. Cheers!
Monday, April 20, 2020
I’m Mr. #RespectTheBottomShelf and when you enter the realm of $10 whiskeys, there’s no doubt where you’re looking – right at the bottom shelf. Evan Williams Green Label is the most basic expression of the brand and is sold in fewer markets than you’d ever guess...
Friday, February 28, 2020
Monday, February 10, 2020
Today's review is of McKenzie Straight Rye Whiskey, distilled by Finger Lakes Distilling in New York. This one was published at Bourbon & Banter and, due to professional courtesy and copyright laws, you'll have to click on the link to read it. Cheers!
Thursday, January 16, 2020
Then, it was off to Old Forester. This is a working distillery re-opened original location on Whiskey Row. What makes Old Forester unique is they have a working mini cooperage on-premises. I've been to cooperages before and building a barrel is a fascinating process. Being Sunday, the staff was off, but the equipment was still there. Our tour guide was McKenzie who was full of energy and animated. She made it fun. At one point, after she was done explaining where the various flavors come from, my buddy Jim Knudson and I asked her, "Where does the marzipan come from?" Kudos to McKenzie for not missing a beat and getting halfway through her explanation before she stopped and asked, "Is this some sort of set-up?" We admitted it was and had a great laugh.
Monday morning was the crown jewel. We met up with Eddie Russell at Wild Turkey to do our barrel pick of Russell's Reserve. If you're curious, Eddie is very down-to-earth and an all-around gem. We didn't tour the facility, but we did hang out in one of the rickhouses to sample directly from the barrels. We settled on an absolutely delicious one, but until it is time for release, I'll withhold details.
Castle & Key is not sourcing anything. Currently, they've got vodka and a couple of gins, but we were able to sample some of the newmake that is aging in one of the original rickhouses. They've also got a gift shop that is well-stocked with variety and was surprisingly affordable.
From there, we went to Michter's Fort Nelson for a private tour. Our guide was Jacqueline, who had an amazing sense of humor and put up with a lot of our silly jokes, including the marzipan one (and then joined in on the fun). We wound up skipping some of the basics since she knew we were not distillery newbies, and really enjoyed the tasting, which included the Michter's 10 Bourbon and Rye as well as the 20 Bourbon. For the record, the 20 is stupidly amazing.
Michter's also has a very interesting bar at the end of the tour. Here, you can try pretty much anything Michter's has ever produced, including the famed Celebration. You may need to take out a small loan for that, though. Their gift shop is very nice and what I browsed seemed affordable.
The next day was our two final distillery tours, starting with Lux Row Distillers. One of the burning questions I've had was Lux Row's relationship with Limestone Branch. I discovered that these are sister organizations under the Luxco parent company. Thank you to our host, Vincent.
Lux Row is another one of those drop-dead gorgeous campuses. This was erected on a farm near Bardstown and the scenery is amazing. Too bad I didn't catch much of it on film. We were able to sample Rebel Yell, Ezra Brooks 90, and David Nicholson Reserve. We were then given the choice of their Double-Barrel Bourbon and Blood Oath V for our final. I recently reviewed the Double-Barrel Bourbon and fell in love with it, but have a bottle at home and opted for the Blood Oath.
Lux Row also has a beautiful and affordable gift shop.
The final distillery tour was at Bardstown Bourbon Company. This distillery landed on the Kentucky scene with one plan and wound up with something completely different. They set out to do their own distillate and took on some clients for contract distilling. From there, the contract distilling business apparently went gangbusters. Every client has their own completely customized mashbill and is then distilled by BBC. I don't recall the exact number, but our guide, Sam, told us it was somewhere around 43 different mashbills they distill.
The campus itself is very modern, from the distillery to the guest center to the rickhouses. One curiosity for me was the feasibility of the rickhouse design. The inside was fine, it was the outside. Rickhouses grow a lot of lovely mold on the outside as the angels take their share, but the way the BBC ones were designed with glass walls and wood plank siding, looks like they'd need to be regularly cleaned to maintain the appearance of the campus. Of course, I could be way off base here.
When you come through the front door of BBC, the lobby is their restaurant which, if you're curious, has a very nice menu and the food is well-prepared. Their bar has much more than what you'd find at bars of other distilleries. It is fully stocked with a variety of brands. Their gift shop was minimalistic and could best be described as "new retro-modern" in design. They sold not only their house brand of whiskeys but also those of their clients.
On a side note, in the photo below (the overview of them loading barrels), this guy in the warehouse was very talented. He would spin and flip the barrels to get them in the right place. Spinning and rolling I could understand. Flipping? That looked like it required a lot of practice!
And with that, my time with my fellow Bourbon & Banter colleagues came to a finale.
This was, overall, a really fun experience. As I stated at the start, I've been to Kentucky several times. But, it had been five years since I'd been, and there has been a lot of growth in Bourbon Country. Aside from the wonderful fellowship with my colleagues (and seeing many of them in person for the first time), except for Wild Turkey, these were all distilleries that were new to me.
If you've never been to Kentucky, you should go. And, if it has been several years since you last visited, maybe it is time to consider a return. As for me, I will not wait another five years.