Revisiting the Old Grand-Dads

Sometimes circumstances beyond your control put you in a position where you realize: “Hey, I’ve got bottles of three different styles of Old Grand-Dad open.”

Now I know what you’re thinking. “Eric, you’ve limited yourself to enough room for 22 open bottles of American whiskey, why would you have three different styles of Old Grand-Dad open?”

Or at least you would be asking that if this were a local radio commercial. I feel sorry for those guys. I worked with some folks who needed to write or record that stuff at my last job. It’s hard to get something good approved sometimes.

Anyway, it’s still a good question. How on Earth did I end up with this? I do have limited space, it seems odd to devote a little more than one eighth of it to a single brand.

Well, the 80 proof is still left over from the Bottom Shelf Brackets I did in March. It’s almost gone, but still seems to be hanging around. The 114 is one of my favorite sub-$25 dollar bourbons and I pick it up anytime I see it on sale. 

And the 100 proof Bonded? Well, I picked it up for the blog, around the time of the label change thinking that a label change might have signified something greater. Reading the folks who also had that thought, made me think that we were all mistaken and that there was little if anything different inside the bottle. So there it sat. Until I realized that for the first time, I actually had all three Old-Grand-Dad’s in the house. Having fallen in love with the 114, I haven’t had Old Grand-Dad Bonded in the house since late 2011/early 2012 and I was curious to revisit it after a span of a few years. 

Plus I thought it might be an interesting chance to explore the effects of dilution. Three bottles of supposedly the same bourbon diluted to three different strengths, bottled and given time to mingle. I know there might be barrel choices that influence things, but eh, it’s for fun, not science this time, right?

Three Old Grand-Dads

Purchase info:

80 proof: Ace Spirits, Hopkins, MN. $13.99 750 mL

100 proof Bonded: Ace Spirits, Hopkins, MN. $22.99  1 L

114 Proof: Ace Spirits, Hopkins, MN. $24.99  750 mL

Nose: 

80 proof: Fruity graininess, sweet cinnamon, a hint of mint and some oak

100 proof Bonded: Less pronounced grain, some mint, vanilla and honey sweetness along with oak dryness.

114 proof: Initially very sweet. Some alcohol burn. Mint, toffee, yeasty bread dough. 

Thoughts: Very interesting to see what the amount of dilution does to the nose of a whiskey. In this case, the higher the water content, the more pronounced the fruity and grainy notes. As an experiment, I watered down some of the 114 proof to 80. The nose was almost indistinguishable from the bottled 80 proof. 

Mouth: 

80 proof: Cinnamon gum, mint and oak dryness

100 proof Bonded: Sweet vanilla, oak, baking spices, anise.

114 proof: Hot and sweet, oak, hints of cherries and cocoa. 

Finish:

80 proof: Decent length. Sweet and spicy. Lingering oak dries the mouth.

100 proof Bonded: Heat that settles in the chest and stays there a while. Lingering anise. Mouth numbing. 

114 proof: Very warm and long lasting. Lingering dry oak.

Thoughts: I’m guessing barrel selection plays as big a part as proof does on the palate with these. For instance the 114 proof watered down to 80 proof just tastes like watered down 114 proof. Overall I like the 100 and 114 proof much more than the 80 proof. The 80 proof is merely meh. There is a smaller difference between the 100 and 114 though, the 114 still reigns as my favorite sub $25 bourbon.


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Bourbon Empire: The Past and Future of America's Whiskey by Reid Mitenbuler

Shortest review ever: buy this book.

Can I say more? Of course. I can always say more. Do I need to? Not really. I’ve read a lot of books about bourbon. I’ve got a shelf full of them. Some are fantastic. A couple are really, really bad. Some just spit out the same marketing myths you’ve heard over and over. Some have amazing amounts of original research. Some of them are interesting, but dry. Others are entertaining, but empty of real information. 

Bourbon Empire is one of the rare ones that is both entertainingly written and full of interesting information. This was a book that I couldn’t keep to myself. On more than one occasion, I had to stop and read passages aloud to my wife. 

The parts that I especially enjoyed were the comparisons between times when a lot of people needed to make money on bourbon in a short period of time. Namely the years right after Prohibition and today. It seems a lot of the same techniques for “quick aging” were tried by post-prohibition distilleries trying to compete with imported stocks of fully matured whiskey as are being touted today by craft distilleries needing to compete with large stocks of fully matured bourbon. I won’t spoil the chapters for you, I really want you to read them yourself.

Most books on bourbon can’t help at least bringing up the mythical origin stories that most bourbon brands insist on surrounding themselves with. Some celebrate them as the honest truth. Others take pride in pointing out that they are damn lies. The difference here is that the myths are celebrated while they are being debunked. They are mentioned. They are poked, prodded and examined from various angles and then they are celebrated for being good, though not true, stories. 

So, go out right now to your local bookstore—or if you are like most of America who no longer has one go to Amazon—and buy this book. Reid Mitenbuler has crafted a book that is a pleasure to read and will teach you something to boot. Maybe enjoy it with a nice bourbon.


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Oh no, it's Father's Day.

It's almost Father's Day. And, if you're like me, you're thinking to yourself: "oh shit! I forgot to get my dad something!"

Now my dad is a brandy drinker so I am planning to just spend some time with him this weekend and hope I don't come off as cheap. But if your dad is a bourbon fan, the easy answer is that you could always buy him...well...bourbon. Of course, it's entirely possible that you are looking for something a little less boozy for dear old dad on his special day. Something that won't get you in trouble with mom for encouraging him. In such a case, you could give him something that will enhance his bourbon drinking long after that one bottle you thought of giving him would be emptied. 

In that case, it just so happens I might have a few ideas for you. As you might have guessed from the number of reviews I post, I tend to have my share of bourbon along with your share and your neighbor's. And I just so happen to have a collection of favorite things that I can easily recommend to you.

First and foremost is glassware. Drinking out of good glassware is key to enjoying your bourbon. I'm not going to say that I haven't had a mini of Jim Beam out of a plastic glass in a hotel room, but it isn't the most pleasurable way to drink it.

  • If dad is a taster of bourbon, a set of glencairn glasses is key.  I got my set of six off of Amazon years ago and have been very happy with them.
  • Of course, you don't want to taste whiskey all the time, sometimes you just want to drink it. And honestly, a glencairn isn't real easy to drink out of. In such a case, while I do like a nice heavy rocks glass, recently these small snifters have been the go to whenever they're clean. I bought one from Beam and one from A. Smith Bowman.
  • But if you don't really feel like giving dad something with a logo emblazoned on it, visit a local antique store or an estate sale and look at the glassware. I've gotten some really cool old glasses that I absolutely love that way. One thing those folks from 50-60 years ago knew was drinking and the glasses they used are some of the most comfortable I've held.

But maybe we are getting ahead of ourselves. Dad needs to get the whiskey into the glass somehow, right? And even before he does that, he may even want to do something with it. Maybe make it into a cocktail? So utensils are essential

  • Sure dad could pull the cork out with his teeth and just splash some in the glass, but we aren't cowboys. This is the modern age and in the modern age we have things like measuring cups. My favorite is an OXO Stainless Steel one. This is the one I keep next to the bourbon shelf at all times. 
  • And what about that cocktail? If dad is making a whiskey sour, he'll need a lemon juiced. I have about 4 different juicers in the house, but the one I find most convenient is this hand juicer I got at Sur La Table. It's heavy and isn't too expensive. Plus I can just rinse it off when I'm finished. Most of the pulp stays in the lemon half.
  • If dad is making something like a Manhattan though, he will need a spoon. I don't have a recommendation. I find that the choice of bar spoon is highly personal. Mine was a cheap one, it doesn't have the muddler end that everyone recommends. But it feels right in my hand and glides nicely in the mixing glass.

And once dad has made or poured his drink, it would be nice for him to have something to sit and read. The book I'm reading right now is Bourbon Empire by Reid Mitenbuler. I'll have a real review coming soon, but spoiler alert, I'm really enjoying it. 

So if you don't want to get dad bourbon (due to mom's disapproving looks, or because he has so much good stuff you'd never be able to afford to top it) think about some of these other ways to enhance dad's bourbon experiences. Most of these things I like more than some of the bourbons I've reviewed lately.


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Jesse James America's Outlaw Bourbon Whiskey

It’s coming up on Father’s Day and I’m reminded of something that my step-father did on one of the many trips my wife and I took to the cabin to spend a holiday with he and my mom.

My step-father is a Jack drinker. He has been for longer than I’ve been alive. He likes a good bourbon, Basil Hayden was an appreciated treat one year for Christmas, but Jack is his go to. Jack on the rocks to be specific. 

Well, knowing that my wife and I are bourbon drinkers, my step-father will occasionally stop off to grab a bottle to share on his way up to the cabin. He tries to grab something not Jack when he does this. He finds it to be a bit too expensive unless it is a special occasion. On this particular occasion he grabbed Jesse James Outlaw Bourbon Whiskey. He was pretty proud of the purchase, finding it on sale in the low teens. And as we sat around playing cards, it kept our glasses from going empty.

Jesse James is named in honor of the Old West Outlaw, but it is named after founder Jesse James Dupree of the band Jackyl. (Think early 90s and a chainsaw.) I originally bought it for my Bottom Shelf Bourbon Brackets back in March, but noticed just before we cracked open the bottles that it didn’t qualify. This bottle, though it is age stated at three years old, was not labeled straight. I have no idea why that is, but it was enough to put it out of contention and back into the closet. 

But I’ve been bunkering this whiskey for long enough. It was time to take it out and make room for things that I’d want to bunker. And while we’re at it let’s see if it was the company and the ambiance or the whiskey that kept us filling our glasses that night at the cabin.

Jesse James America's Outlaw Bourbon Whiskey

Purchase Info: $14.98, 750 mL. Ace Spirits, Hopkins MN

Details: 40% ABV, 36 months old.

Nose: Berries, grain, cinnamon and a hint of mint.

Mouth: Thin, cocoa, cherries, hints of baking spices and mint.

Finish: Gentle, dusty cocoa and mint fading to a lingering bitterness. 

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Thoughts: This reminds me of a cross between Evan Williams and Jack Daniels. It’s too gentle for sipping, so I’m guessing this was intended to be taken as a shot. To be honest, I expected it to be terrible in a glencairn, but it’s not. It’s just kinda meh. I can see why my Jack drinking step-dad liked it.


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Ask Arok: Your Questions, My Answers... Tasting Bourbon

A few days ago I got a question from Ray about tasting bourbon.

I found your site and have been reading your blog posts about tasting different bourbons. I'm just getting started out on trying different bourbons and was wondering if you have any tips on how to do a tasting. 
I almost always just taste the alcohol and can rarely detect any of the different flavors you list on reviews. I've read up on it and put some Glencairn glasses on my Father's Day list hoping that will help
Do you have any suggestions on what I can try or a site to review to read up on some good tips?
Thanks,
Ray

Now Ray asks a question that all of us have asked at some point in our bourbon journey. "How do these guys find all those flavors?" It's a good question. I get it a lot and I know I asked myself that for quite a while. The short answer is: practice and be mindful. 

I know for me when I started tasting bourbons (not just drinking them), I initially found sweet and heat. Then, over time, as I tried more bourbons, I started to make associations. This sweet is more like vanilla, this one is more like brown sugar or maple. This spice numbs my mouth like cloves, that wood tastes like the sawdust I create when I'm chopping wood. 

Of course there are some technical tips that will help you find flavors a little easier. Keep your mouth slightly open when you nose to allow the air to travel all over your olfactory system. Conversely, if all you are tasting is heat, try keeping your mouth closed while you taste it to keep the oxygen and alcohol combination from overwhelming your tastebuds. Move it around in your mouth, letting it hit all those tastebuds. You'll hear people talk about chewing on it. That's this part. The other thing you can do if all you taste is heat is to dilute it. You'll find those flavors easier if you aren't burning your tastebuds off. It might help, at first, to find a place where you can concentrate and think about what you're doing.  

My process is to work my way into a set of flavors. I first notice, let’s say spice, then I try to figure out what spice I taste. Is it more like cinnamon or cloves or ginger. Is it mouth numbing like cloves? Sharp like ginger? Sometimes it’s nondescript, then you might be stuck with just “baking spices.” And that’s ok. There are no wrong answers. The important thing is to take your time. I’ll spend a half hour just on the nose sometimes trying to figure out all the little nuances. But then sometimes it just jumps out at you. It all depends on the bourbon. I tend to run through a mental list of all the flavors I’ve tried. Non-bourbon flavors. I compare what I smell or taste to what I remember about each flavor. Does it match up? If not I move on to the next.

And here is the interesting thing. What you taste says more about your background than it does about the bourbon. You can only identify what you’ve had so I might say juicyfruit gum, but someone else might say something else entirely. Scent and taste are tied to memory. That’s half the fun.

So if you are like Ray, hang in there if you want to find those flavors. Take your time and most of all be very mindful of what you are smelling and tasting. All the time. Especially when there is no bourbon around. When you are eating a cookie, think about that sweetness or spice. When you walk into the back yard on a hot summer day, think about that warm grassy smell coming from the earth. Rocks, minerals, dried corn, mulch, dirt, the spices in your cupboard. All of these things are sources of inspiration and knowledge. Catalog those scents and flavors in your mind so you can bring them back when you hold that sip in your mouth. As an added bonus, you may find that as you pay more attention to your food and your environment, that you enjoy it more. I know I do.

I guess, this all boils down to a few things: practice, be mindful and most of all have fun. That's the best advice I can give.


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Crown Royal Hand Selected Barrel

Are you one of those folks who have decided that Canadian Whisky would be interesting if only it had a bit more oomph? If it were served at a proof above the bare minimum to be called whisky? Some sort of single barrel pick that hadn’t had all the rough edges blended out of it? 

Well, this is your lucky day. Crown Royal has recently expanded it’s Hand Selected Barrel program from Texas to the rest of the US. This whisky is released at 51.5% ABV. It’s a Single Barrel release of the Coffey Rye whisky. The Coffey Rye is one of the 50 whiskies that make up the standard Crown Royal blend. It is a Canadian rye (not the same definition as US straight rye) produced on a Coffey still.

Saturday was my lucky day. When I wandered into Ace Spirits, I noticed that they had participated in the Hand-Selected Barrel program. I don’t normally review them this quickly, but I bumped this to the head of the pack, just in case you are local and decide to go get one for yourself. So should you got get one?

Crown Royal Hand Selected Barrel

Purchase info: $64.99, 750 mL. Ace Spirits, Hopkins, MN.

Details: 51.5% ABV

Nose: Earthy and sweet. Bubblegum, baking spices and tobacco.

Mouth: Soft and velvety. The proof brings a lot of tingle to this. Baseball card bubble gum, cinnamon, clove, anise, buckwheat honey. 

Finish: On the short side of medium. More bubble gum fading to a nice bitterness.

Thoughts: This is a bottle that benefits from air. I tried doing my tasting right away and it was really just heat and bubble gum. I was extremely disappointed in it, especially for what I paid. I did notice that the sample in the store didn’t seem to be quite so one-note. And guessing that the bottle in the store wasn’t freshly opened, I poured myself another sample and then let it sit for an hour or so. After sitting, the nose and the mouth opened up considerably, becoming much more complex. This whisky is a touch hot, though I wouldn’t recommend adding any water. Even a little destroys the mouth feel and really lessens the flavors. Anecdotally, this seems to trend sweet. My wife overheard sales people at the Party Source telling folks that theirs tasted like marshmallows. Mine tastes like old baseball card bubble gum so there is a certain candy theme.

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Bottom line: I like it and while it’s interesting to taste a bottle that goes into a major blend, it is really expensive for what it is. I’d be really happy with this at $40, but at $65 I probably won’t be buying it again.


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!

Old Forester Ready To Drink Mint Julep

It’s summer and to some of us in the bourbon world, that means it’s also Julep Season. My wife is a big fan of the mint julep. It carries all the lovely flavors of a good bourbon and adds in some sweetness and delicate mint. I normally take my julep without the mint, sugar, julep cup or most of the ice when I make one for her but I can be persuaded on a particularly hot day to partake.

But sometimes making a julep can be a bit too much for me. On a lazy Saturday afternoon? Sure. On that same Saturday when I’ve been working on the landscaping all day? Not a chance. I prefer my cocktail to be whiskey in a glass on a day like that. 

I saw somewhere that last Saturday was National Mint Julep Day. I have no idea if that is actually a thing or if it was just a random person on Twitter proclaiming their love for the julep, but it was enough to make my wife want one. The trouble was it was a Saturday that I spent all day shoveling a pickup-load of mulch into various places in my yard and I wasn’t in the mood for making one. So it was with no little interest that when we went to the liquor store for beer that evening that I noticed the Old Forester Ready-To-Drink Mint Julep. My wife seemed satisfied, so we picked it up. 

I was curious about just how “ready-to-drink” this was after my wife told me it was better on the rocks than just chilled. And so as a service to you, my dear reader, we took it upon ourselves to do a completely scientific (not at all scientific) discovery as to how ready to drink it really was. We tried it chilled in a Glencairn, 2 ounces made into a mint julep and then in desperation with an additional half ounce of good bourbon dumped in.

Old Forester Ready to Drink Mint Julep

Purchase Info: $24.99, 1 Liter. Viking Liquor Barrel, Prior Lake, MN

Details: 30% ABV, Caramel Colored

Nose: Heavy spearmint gum and something resembling whiskey

Mouth: Sugary sweet and thick. Spearmint gum and no hint of whiskey.

Finish: None to speak of. 

Thoughts (neat): Well this isn’t very good, but then it’s hardly a fair test, is it? Whether it says “ready to drink” or not, I doubt it was intended to be tasted out of a Glencairn glass. Let’s try it next in it something like it’s natural environment. Let’s make a mint julep out of it. It’s already sweet and minty so I’m just going to pour it over crushed ice in a julep cup and shove in a large sprig of mint:

Thoughts (in Julep): Wow, this is still way too sweet for me. My wife tells me it’s better, I’m starting to doubt her good sense. The overpowering mint has been cut some, but a medicinal bitterness remains. In desperation, I decide to mix in a half ounce of good bourbon.

Thoughts (in julep with additional bourbon): So this isn’t terrible and on a hot day, where I’m too tired to make a julep, it should do. In a pinch. If you are out of beer. And don’t have a car. And live too far away from the store to walk.

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Never mind, just shove a mint sprig in your bourbon and call it good. (Maybe even Old Forester.)

I do love the frost that collects on these cups though...


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Ask Arok: Your Questions, My Answers... A Question About Barrel Proof

A few days ago, I got an email from Tom asking about barrel proof.

Hi Arok......
I need a little clarification. I just received a bottle of "Booker’s” in a nice box, as a gift. The label says single barrel 127 proof. It aroused my curiosity. Then I read that Garrison Brothers have a new release "Cowboy Bourbon" @ 134 proof (not for the faint of heart)....! I thought to be "Bourbon.” whiskey had comply with certain criteria one of which is that it couldn't be barreled at higher than 125 proof....... what’s the story here? 
Thanks for your help.
Tom

Tom asks a great question. To answer it we need to dig a little into the science behind aging. While it is true that bourbon can’t be barreled at higher than 125 proof, that is only true for the liquid going into the barrel. What happens after that is up to nature. 

Let’s take a look at what happens during aging. There are three basic things going on: extraction of flavor, chemical reactions, and then the interaction with the surrounding environment (which is where Tom's question comes in). So to look at each in turn: 

Extraction of flavor: Alcohol is a solvent and like all solvents, it loves to dissolve things. In the case of bourbon that is all the caramel and vanilla flavors that burning a piece of oak allows the alcohol access to. This happens pretty quickly in the grand scheme of things. It’s why you can get something that tastes like “bourbon” at six months or less in a small barrel. It doesn’t taste exactly like the large, mainstream bourbons, but it has a lot of the same characteristics. At this point it is basically a wood extract, kind of like the vanilla extract you’d find in your kitchen cupboards. Only in this case, it’s wood flavors dissolved in alcohol not vanilla bean.

Chemical Reactions: This is a function of time. Certain things happen to that extract as time passes while it is in the presence of oxygen. Molecules break down and recombine into tasty combinations that give a well matured whiskey a lot of the tasty flavors we associate with it. How does that oxygen get into the barrel? A properly constructed barrel is very good at keeping liquid inside, but luckily isn’t so good at keeping air inside (or outside). 

Which brings us to the answer to Tom's question: interaction with the environment. In general terms, if you were to look at both the ethanol molecule and the water molecule, you would notice something. The ethanol molecule is much larger. As such, the water molecule can more easily pass through the grain of the oak being used in the barrel. This means that two things can happen: 

  1. In a hot environment, such as the upper floors of a rick house in Kentucky, water and ethanol evaporate. The water passes through the wood, but the alcohol stays behind. As such the alcohol per volume of the liquid goes up as the volume of liquid goes down due to the water escaping. This is why a barrel proof bourbon such as Bookers or Stag can be higher in proof than the liquid that originally went into the barrel. 
  2. In a cool moist environment, such as the bottom floor of a rick house with a dirt floor, just the opposite happens. It’s cool enough that there isn’t as much evaporation happening, but the air going in and out of the barrel, being moist, is bringing water into the barrel. And so the total alcohol by volume goes down as the volume of water goes up. This is why the new Wild Turkey 17 year old can be barrel proof at well below the proof that it went into the barrel.

Of course, this is just a simplified version of the science behind aging. People with degrees in more than art probably can give all the charts and more specific reasons behind these processes, but this is how it was explained to me. 

Do you have a bourbon question you'd like answered? Just get in contact with me using one of the icons in the sidebar to submit one. If I don’t know the answer, I’ll try to find it from someone who does.


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!