Comments on: THE EVOLUTION OF AMERICAN WHISKEY http://drinkdogma.com/the-evolution-of-american-whiskey/ Thu, 07 Jun 2012 21:42:36 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: whiskey http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-3519 whiskey Thu, 07 Oct 2010 23:29:18 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-3519 mmmm nom nom nom . im drunk off some whiskey right now ;D mmmm nom nom nom . im drunk off some whiskey right now ;D

]]> By: Jason http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1979 Jason Wed, 10 Mar 2010 23:14:37 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1979 The 125 proof requirement is for newly distilled whiskey (white dog) going into a bourbon barrel. 126.5 proof after 8 years in the bourbon barrel likely means that the whiskey went in at well below the 125 proof requirement. If the proof of the white dog is too high, it can have adverse effects on the flavors it gains from aging, basically it takes a little bit too much from the wood. That would be different than an already aged whiskey going into a new barrel, as it isn't a blank slate at this point. The 125 proof requirement is for newly distilled whiskey (white dog) going into a bourbon barrel. 126.5 proof after 8 years in the bourbon barrel likely means that the whiskey went in at well below the 125 proof requirement. If the proof of the white dog is too high, it can have adverse effects on the flavors it gains from aging, basically it takes a little bit too much from the wood. That would be different than an already aged whiskey going into a new barrel, as it isn’t a blank slate at this point.

]]> By: DBlank http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1870 DBlank Tue, 21 Jul 2009 15:41:01 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1870 I'm just curious. In your blog you mention that a list of legal guidelines for the production of Bourbon Whiskey included "-No higher than 125 proof when introduced to the barrel". But, the label from the BTX shows an entry proof of 126.5. Does that mean this isn't a "true" bourbon whiskey or do rye whiskeys not have the same guidelines? Thanks for all the insight into the world of cocktails. I am a bourbon fan myself but have only been able to attend scotch whiskey tastings so far. I’m just curious. In your blog you mention that a list of legal guidelines for the production of Bourbon Whiskey included “-No higher than 125 proof when introduced to the barrel”. But, the label from the BTX shows an entry proof of 126.5. Does that mean this isn’t a “true” bourbon whiskey or do rye whiskeys not have the same guidelines?

Thanks for all the insight into the world of cocktails. I am a bourbon fan myself but have only been able to attend scotch whiskey tastings so far.

]]> By: Charming Femme http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1640 Charming Femme Wed, 25 Feb 2009 07:47:33 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1640 Mmmmm Whiskey. I wish I would've known these things when I went to Poison Girl that one time. Kevin, you're a good blogger. You should write more often, get off your lazy blogging ass. I'll make it to Anvil when the time is right. Congrats boys. Mmmmm Whiskey.

I wish I would’ve known these things when I went to Poison Girl that one time. Kevin, you’re a good blogger. You should write more often, get off your lazy blogging ass.

I’ll make it to Anvil when the time is right. Congrats boys.

]]> By: libs http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1428 libs Wed, 28 Jan 2009 02:39:43 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1428 didnt kev write this weeks ago??? its good.. i like that he admits he is a lazy bogger.. and at least he puts caps in the right place. see you guys soon. didnt kev write this weeks ago??? its good.. i like that he admits he is a lazy bogger.. and at least he puts caps in the right place. see you guys soon.

]]> By: Robert Heugel http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1425 Robert Heugel Sat, 24 Jan 2009 04:53:14 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1425 We still love you... We still love you…

]]> By: Jefffrane http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1422 Jefffrane Sat, 24 Jan 2009 00:52:27 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1422 I hate you. I can't stress that enough. I sincerely hate you. It's only by the blindest of luck and occasional kindness from Binnys that I can even lay hands on bottles from the Antique Collection and you're drinking Buffalo Trace whiskies I've never even <i>heard</i> of. It's just not fair. I hate you. I can’t stress that enough. I sincerely hate you. It’s only by the blindest of luck and occasional kindness from Binnys that I can even lay hands on bottles from the Antique Collection and you’re drinking Buffalo Trace whiskies I’ve never even heard of.

It’s just not fair.

]]> By: Kevin http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1420 Kevin Thu, 22 Jan 2009 02:44:57 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1420 Sylvan Thanks for the input, I guess that would make sense. The only other aspect of the cab barrel that I wonder about is the amount of use it got before it was used in this experiment. Sylvan

Thanks for the input, I guess that would make sense. The only other aspect of the cab barrel that I wonder about is the amount of use it got before it was used in this experiment.

]]> By: Sylvan http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1417 Sylvan Tue, 20 Jan 2009 21:10:13 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1417 There are 4 barrel descriptions and 2 of them are wine, so I'd say all 4 are the wine barrel. 'Medium toast' is a wine treatment; as you noted above, bourbon barrels are charred. I'd guess the bourbon barrel is more standardized at Buffalo Trace. There are 4 barrel descriptions and 2 of them are wine, so I’d say all 4 are the wine barrel. ‘Medium toast’ is a wine treatment; as you noted above, bourbon barrels are charred. I’d guess the bourbon barrel is more standardized at Buffalo Trace.

]]> By: neverfull http://drinkdogma.com/the-evolution-of-american-whiskey/comment-page-1/#comment-1416 neverfull Tue, 20 Jan 2009 14:57:56 +0000 http://drinkdogma.com/the-evolution-of-american-whiskey/#comment-1416 you guys are pure badassness. looking forward to trying BTX & other badass cococtions @ anvil. you guys are pure badassness. looking forward to trying BTX & other badass cococtions @ anvil.

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