11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
The Golden Age of Whiskey is Over
To contact us Click HERE
A few years ago, people started talking about this period as the Golden Age of Whiskey. I'm not sure who coined the phrase, but it might have been Chuck Cowdery, who also wrote about it in the most recent edition of his Bourbon Country Reader in which he questions whether the Golden Age is good or bad for consumers.
The thing about this Golden Age, though, is that it's over. Like an economic recession, it's hard to judge exactly when a Golden Age ends until it's been over for some time, but I would estimate that it began in the late 1990s and ended around 2009.
These are the elements that characterized the Golden Age of Whiskey:
In contrast, today's whiskey market is characterized by the following:
Now, I'm not saying there isn't great whiskey and even reasonably priced great whiskey on the market, but I do think there is much less of it. In part, whiskey is a victim of its own success, and there is just not enough to go around, but companies which are putting profit ahead of quality are also to blame. All of these factors have conspired to change the market and end the Golden Age.
Not all is lost though; there are a number of promising signs. Distilleries are increasing capacity and new distilleries open every day. Many of the new distilleries have put out some terrible stuff, but all it takes is a few gems to grow and thrive. I would guess that in ten to fifteen years, once all of this new whiskey, micro and macro alike, has had time to age, we may enter a Silver Age...and when we do, I'll be there.
A few years ago, people started talking about this period as the Golden Age of Whiskey. I'm not sure who coined the phrase, but it might have been Chuck Cowdery, who also wrote about it in the most recent edition of his Bourbon Country Reader in which he questions whether the Golden Age is good or bad for consumers.
The thing about this Golden Age, though, is that it's over. Like an economic recession, it's hard to judge exactly when a Golden Age ends until it's been over for some time, but I would estimate that it began in the late 1990s and ended around 2009.
These are the elements that characterized the Golden Age of Whiskey:
- Improved quality: Whiskey was simply better than ever with the advent of the Buffalo Trace Antique Collection, the Van Winkle line, the expansion of Four Roses to the US, the resurrection of rye, more great Scotch than ever coming to the US, and the introduction of quality Irish and Japanese whiskeys
- Availability of Closed Distillery Whiskey: Whiskey from Michter's, Stitzel-Weller, Brora, Port Ellen and other closed distilleries was available at fairly reasonable prices. In 2003, you could easily find a Port Ellen independent bottling for under $200 and an A.H. Hirsch for $75.
- Innovation: Companies like Buffalo Trace, Bruichladdich, Compass Box and others pushed the boundaries of age, peat, proof, barrel management and other elements, along with eliminating added coloring and chill filtering.
- Dusties: There was still a plethora of dusties on the shelves and people seemed to have no problem finding really good old whiskey.
- Availability and Reasonable Prices: All of this whisky was widely available and reasonably priced. There was a time when you could walk into a store at nearly any time of year and find Pappy Van Winkle, George T. Stagg and other whiskeys that barely touch store shelves these days.
In contrast, today's whiskey market is characterized by the following:
- Younger whiskeys and dropped age statements: Because it's become so popular, whiskey is being marketed younger and without age statements. Macallan is the latest, and most dramatic, distillery to eliminate age statements, but it's happened to so many bourbons it would be difficult to list them all. We are all paying more for less.
- Inflation and Over-Pricing: Whiskey prices in both the primary and secondary markets are through the roof. Limited releases and gimmicks abound to wrench every last dollar from the thirsty public. Price to quality ratios are completely out of whack, and the secondary market seems to have no ceiling for even recent whiskeys, which in turn drives up prices in the primary market from companies that see they are not realizing their full potential profit.
- Availability: Scarcity is now a huge issue. As distilleries run out of their glut whiskey, consumers suffer shortages, particularly of rye whiskeys lately, and people fight over each release of Pappy Van Winkle and the BTAC like it's this year's must-have Christmas gift.
- Gimmicks vs. Innovation
It seems that gimmicks have replaced innovation as the centerpiece of new whiskeys. We hear less about new techniques and more about the whiskey that went to space, was based on a replica or survived a natural disaster. Finishing was innovative when it first appeared, but now it's old hat, yet distilleries still crow every time they dump a whiskey into a wine barrel for two months. There are still vast areas of whiskey production that have yet to be explored (yeast anyone? corn varieties?), and while innovation still exists, the big ideas of the earlier period seem to have been replaced by gimmicks.
Now, I'm not saying there isn't great whiskey and even reasonably priced great whiskey on the market, but I do think there is much less of it. In part, whiskey is a victim of its own success, and there is just not enough to go around, but companies which are putting profit ahead of quality are also to blame. All of these factors have conspired to change the market and end the Golden Age.
Not all is lost though; there are a number of promising signs. Distilleries are increasing capacity and new distilleries open every day. Many of the new distilleries have put out some terrible stuff, but all it takes is a few gems to grow and thrive. I would guess that in ten to fifteen years, once all of this new whiskey, micro and macro alike, has had time to age, we may enter a Silver Age...and when we do, I'll be there.
New Trader Joe's Sweets: Caramel Sauce & Cookie Butter
To contact us Click HERE
I wanted to give a shout out to two fairly recent Trader Joe's sweets I've been enjoying.
Trader Jacques' Fleur de Sel Caramel Sauce is a fantastic caramel topping for ice cream. This purports to be salted caramel (I should note that the idea of using fleur de sel for this is just silly, since it's a finishing salt valued for its texture - when used in cooking, it's no different than any other salt). In truth, it's not very salty. What it is though, is excellent caramel topping for ice cream or whatever else you think should be topped in caramel. It's rich, not overly sweet (for caramel) and has a wonderfully smooth texture. It's one of the best store-bought caramel toppings I've had.
It looks like peanut butter and sounds like a medical implement of some sort, but Speculoos Cookie Butter is a creamy cookie paste. It tastes like mashed up gingersnaps but with the consistency of creamy peanut butter. It's tasty, though I find the ultra-creamy texture a bit creepy, and the ingredient list reveals that it is indeed achieved with a combination of oils and emulsifiers. Dip pretzels in it, spread it on a PB&Speculoos sandwich or just scoop some from the jar, but not too much.
I wanted to give a shout out to two fairly recent Trader Joe's sweets I've been enjoying.
Trader Jacques' Fleur de Sel Caramel Sauce is a fantastic caramel topping for ice cream. This purports to be salted caramel (I should note that the idea of using fleur de sel for this is just silly, since it's a finishing salt valued for its texture - when used in cooking, it's no different than any other salt). In truth, it's not very salty. What it is though, is excellent caramel topping for ice cream or whatever else you think should be topped in caramel. It's rich, not overly sweet (for caramel) and has a wonderfully smooth texture. It's one of the best store-bought caramel toppings I've had.
It looks like peanut butter and sounds like a medical implement of some sort, but Speculoos Cookie Butter is a creamy cookie paste. It tastes like mashed up gingersnaps but with the consistency of creamy peanut butter. It's tasty, though I find the ultra-creamy texture a bit creepy, and the ingredient list reveals that it is indeed achieved with a combination of oils and emulsifiers. Dip pretzels in it, spread it on a PB&Speculoos sandwich or just scoop some from the jar, but not too much.
Same old song.....
To contact us Click HERE
I have to apologize folks. I haven't been attentive to the blog which sucks because I have plenty to post. As I've mentioned before, I work a full time job plus own a restaurant with my second location now under construction. This is keeping me very busy at the moment so right now there's going to be some gaps in posting until I get past this phase of development. Appreciate your patience.
Spring 2012 Barrel Tasting - Buffalo Trace
To contact us Click HERE
Last fall our group did our barrel pick at Buffalo Trace selecting two barrels of Old Weller Antique. These of course were bottled as single barrels and aged at just over 8 years. They are both fantastic and are my favorites (not including most older SW versions) of this particular label. I provided tasting notes on both of these here.
The process Buffalo Trace typically goes through when conducting a barrel tasting is they pull samples at barrel strength and then provide samples cut to 50 proof. They say it's so you can pick out the nuances. Here's what I don't understand. Why wouldn't they simply provide samples of the bottling proof......in this case, 107? Well, in an effort to get to ground truth as to what the bourbon will taste like once bottled, a member of our group at last Fall's tasting brought along a graduated cylinder. The BT rep said that was a first for him as he had never seen a group come in and cut their own whiskey. Not to say it hasn't been done, but we made a point of doing it right then and there.
Fast forward to this past April and we find ourselves at Buffalo Trace once again. As we did the first time, we provided reference samples to the BT lab in advance to use when selecting barrels that matched the flavor profile we were seeking. We also requested they not provide any samples at barrel strength or cut to 50 proof but to simply provide samples at 107 proof which they accommodated.
The group tasted through 12 barrel samples of Old Weller Antique. Each participant took tasting notes and scored each selection. At the end, the results were collected and tallied up. Because of the size of our group, we actually conducted two tastings so while one group was tasting barrels, the other half of the group was going on the distillery tour.
We ended up picking three barrels but one in particular really stood out and was the hands down favorite of the majority of tasters. One member, ticked that his personal selection wasn't picked by the group ended up purchasing a barrel for himself......now that's hard core.
We had a great visit and once again, BT really did a great job in the barrel selections as we walked away with another allocation of great bourbon. Now I have to wait patiently while it makes its way through distribution.
Last fall our group did our barrel pick at Buffalo Trace selecting two barrels of Old Weller Antique. These of course were bottled as single barrels and aged at just over 8 years. They are both fantastic and are my favorites (not including most older SW versions) of this particular label. I provided tasting notes on both of these here.The process Buffalo Trace typically goes through when conducting a barrel tasting is they pull samples at barrel strength and then provide samples cut to 50 proof. They say it's so you can pick out the nuances. Here's what I don't understand. Why wouldn't they simply provide samples of the bottling proof......in this case, 107? Well, in an effort to get to ground truth as to what the bourbon will taste like once bottled, a member of our group at last Fall's tasting brought along a graduated cylinder. The BT rep said that was a first for him as he had never seen a group come in and cut their own whiskey. Not to say it hasn't been done, but we made a point of doing it right then and there. Fast forward to this past April and we find ourselves at Buffalo Trace once again. As we did the first time, we provided reference samples to the BT lab in advance to use when selecting barrels that matched the flavor profile we were seeking. We also requested they not provide any samples at barrel strength or cut to 50 proof but to simply provide samples at 107 proof which they accommodated. The group tasted through 12 barrel samples of Old Weller Antique. Each participant took tasting notes and scored each selection. At the end, the results were collected and tallied up. Because of the size of our group, we actually conducted two tastings so while one group was tasting barrels, the other half of the group was going on the distillery tour.
We ended up picking three barrels but one in particular really stood out and was the hands down favorite of the majority of tasters. One member, ticked that his personal selection wasn't picked by the group ended up purchasing a barrel for himself......now that's hard core.We had a great visit and once again, BT really did a great job in the barrel selections as we walked away with another allocation of great bourbon. Now I have to wait patiently while it makes its way through distribution.
Dusty Hunting Redux
To contact us Click HERE
A friend was recently visiting from Arizona so we decided to make a run into Washington DC to poke around and see what could be found. I have to admit between myself, my brother and other local enthusiasts, DC has been picked over pretty well. Not to say things can't be found, which I'll show in a second, but it's getting harder to find the gems.
Out of the approximately 200 or so liquor stores in the city, I've hit maybe 2/3 or 3/4 of them. Most you can walk into and within a split second know whether anything is lurking on the shelves. There are a couple of stores that over the years have been honey holes of dusty bourbon and I hit those when I'm hunting. One in particular I hit again on my most recent hunt and wasn't disappointed.
I'll simply call this store ACME Liquor and this particular store I've been into at least 6 times previously. Each time I've visited this particular location, new stuff is on the shelf. The stores in this part of DC have plexiglass and iron bars in order to discourage patrons from hopping the shelf and acting up. In any case, I've been let behind the glass many times and rummaged around the back room looking for treasure which has turned up numerous goodies. So, walking in recently I was shocked to see yet more stuff on the shelf that I either clearly missed the previous trips or was brought in from another location. In either case, I was there to score and score I did. I ended up bringing home the following:
1988 Old Fitz BIB Handle (1)
1993 Old Fitz BIB 375ml (1)
1990 ND OGD 86 pf Gift Boxes (3)
1985 Old Fitz Prime (Color is quite dark on these) (2)
1984 Old Crow 80 pf (2)
1985 Benchmark 86 pf (3)
2002 Weller Special Reserve (1)
In all with tax, my out of pocket was around $170, or an average of $13 a bottle. Not too shabby for good dusty juice. Special mention about the Benchmark. I ended up opening a bottle at a guys get together that evening and it was delicious. Tons of fruit and caramel on the palate. We had around 30+ bottles of various whiskey on the table but the Benchmark managed to get passed around frequently.
Out of the approximately 200 or so liquor stores in the city, I've hit maybe 2/3 or 3/4 of them. Most you can walk into and within a split second know whether anything is lurking on the shelves. There are a couple of stores that over the years have been honey holes of dusty bourbon and I hit those when I'm hunting. One in particular I hit again on my most recent hunt and wasn't disappointed.I'll simply call this store ACME Liquor and this particular store I've been into at least 6 times previously. Each time I've visited this particular location, new stuff is on the shelf. The stores in this part of DC have plexiglass and iron bars in order to discourage patrons from hopping the shelf and acting up. In any case, I've been let behind the glass many times and rummaged around the back room looking for treasure which has turned up numerous goodies. So, walking in recently I was shocked to see yet more stuff on the shelf that I either clearly missed the previous trips or was brought in from another location. In either case, I was there to score and score I did. I ended up bringing home the following:
1988 Old Fitz BIB Handle (1)
1993 Old Fitz BIB 375ml (1)
1990 ND OGD 86 pf Gift Boxes (3)
1985 Old Fitz Prime (Color is quite dark on these) (2)
1984 Old Crow 80 pf (2)
1985 Benchmark 86 pf (3)
2002 Weller Special Reserve (1)
In all with tax, my out of pocket was around $170, or an average of $13 a bottle. Not too shabby for good dusty juice. Special mention about the Benchmark. I ended up opening a bottle at a guys get together that evening and it was delicious. Tons of fruit and caramel on the palate. We had around 30+ bottles of various whiskey on the table but the Benchmark managed to get passed around frequently.8 Temmuz 2012 Pazar
DW by Kanye West - Spring 2012
To contact us Click HERE
Event: Paris Fashion Week 2011
Venue: Lycée Henri IV
Picture the scene as Vogue Editor Anna Wintour, Alexander Wang, the Olsen twins, Sylvia Fendi, Jeremy Scott, Lindsey Lohan, and many others sit awaiting a fashion show from a music mogul, the most unlikely of hosts. This man has become a fixture on the front row of runway shows from Milan to New York. He has flirted with internships at multiple major European fashion houses including Louis Vuitton. He almost launched his very own fashion line Pastelle in 2006, 2007, 2008 and again in 2009, but this never came to fruition. We've seen his MBDTF scarves via M/M Paris, watches with his own image rendered in diamonds from Tiret, and Air Yeezy's he's designed with Nike. He raps a lot about designing clothes, but until recently we have not been privy.
After years of buildup, Kanye West finally put his money where his mouth was. All the built up anticipation was released Saturday night. Shown before a tightly controlled crowd, the collection turned out to be neither triumph nor a train wreck, an effort expected of a freshman designer and perhaps more impressive than your typical celebrity showing.
West's take was that on high-end women's streetwear, anchored in cleavage, leathers, fur, and sporty details. A large portion of the collection was inspired from guidance of experienced designers whom West admires including designer Louise Goldin and Givenchy's Riccardo Tisci, whom were in attendance. West said his design process was a team effort. “Every designer works with a team, it’s just different for me because I’m a celebrity. I’ve learned so much even in one day.”
I have included some of my favorite looks below:
The After Party
Lindsey Lohan, taking time away from running amuck in Los Angeles, was among a raucous crowd — including Dean and Dan Caten, Bar Refaeli, Leigh Lezark, Ellen von Unwerth, Karlie Kloss, Anja Rubik and Jared Leto — who gathered at the party West threw for himself at Paris night spot Club Silencio.
During the party, West grabbed a microphone and launched into a stream-of-consciousness, obscenity-laced tirade. After thanking his team and industry figures including Scott and Olivier, he laid into his skeptics.
“Thank you for anybody that didn’t believe, because they motivated us to break our boundaries,” he said.
“We don’t know what the reviews will be, we don’t know what they will say, but I got a chance to go to Italy and feel those fabrics. I begged Louis Vuitton to let me do more shoes after my shoes sold out in two weeks, and they did not. I begged Nike, I begged this company to let me do it. And I took out motherf---ing loans to get the best models, to get the best designers, to get the best venue. I gave you everything that I had.
“This is my first collection. Please be easy. Please give me a chance to grow. This is not some celebrity s---. I don’t f--- with celebrities. I f--- with the creatives in this room, the amazing people who spend every day of their life trying to make the world a more beautiful place.
“The amount of people that tried to get me a celebrity f---ing deal. They said, ‘You need to do boot-cut jeans, or you won’t sell.’ Shut the f--- up ! Or Hedi Slimane in the motherf---ing Mercer, sitting with me, saying, ‘Stop giving them your ideas, Kanye. Do your own thing.’ Hedi Slimane! To feel so frustrated. And I thank anybody who came to this party, everybody who supported, everybody who believed, because people thought it was a joke, and maybe people still do, but I can only grow from this point,” he concluded.
And with that, his DJ segued into Otis Redding’s “Try a Little Tenderness.”
Date: Saturday, Oct 1st
Event: Paris Fashion Week 2011Venue: Lycée Henri IV
Picture the scene as Vogue Editor Anna Wintour, Alexander Wang, the Olsen twins, Sylvia Fendi, Jeremy Scott, Lindsey Lohan, and many others sit awaiting a fashion show from a music mogul, the most unlikely of hosts. This man has become a fixture on the front row of runway shows from Milan to New York. He has flirted with internships at multiple major European fashion houses including Louis Vuitton. He almost launched his very own fashion line Pastelle in 2006, 2007, 2008 and again in 2009, but this never came to fruition. We've seen his MBDTF scarves via M/M Paris, watches with his own image rendered in diamonds from Tiret, and Air Yeezy's he's designed with Nike. He raps a lot about designing clothes, but until recently we have not been privy.
After years of buildup, Kanye West finally put his money where his mouth was. All the built up anticipation was released Saturday night. Shown before a tightly controlled crowd, the collection turned out to be neither triumph nor a train wreck, an effort expected of a freshman designer and perhaps more impressive than your typical celebrity showing.
West's take was that on high-end women's streetwear, anchored in cleavage, leathers, fur, and sporty details. A large portion of the collection was inspired from guidance of experienced designers whom West admires including designer Louise Goldin and Givenchy's Riccardo Tisci, whom were in attendance. West said his design process was a team effort. “Every designer works with a team, it’s just different for me because I’m a celebrity. I’ve learned so much even in one day.”
I have included some of my favorite looks below:
The After Party
Lindsey Lohan, taking time away from running amuck in Los Angeles, was among a raucous crowd — including Dean and Dan Caten, Bar Refaeli, Leigh Lezark, Ellen von Unwerth, Karlie Kloss, Anja Rubik and Jared Leto — who gathered at the party West threw for himself at Paris night spot Club Silencio. During the party, West grabbed a microphone and launched into a stream-of-consciousness, obscenity-laced tirade. After thanking his team and industry figures including Scott and Olivier, he laid into his skeptics.
“Thank you for anybody that didn’t believe, because they motivated us to break our boundaries,” he said.
“We don’t know what the reviews will be, we don’t know what they will say, but I got a chance to go to Italy and feel those fabrics. I begged Louis Vuitton to let me do more shoes after my shoes sold out in two weeks, and they did not. I begged Nike, I begged this company to let me do it. And I took out motherf---ing loans to get the best models, to get the best designers, to get the best venue. I gave you everything that I had.
“This is my first collection. Please be easy. Please give me a chance to grow. This is not some celebrity s---. I don’t f--- with celebrities. I f--- with the creatives in this room, the amazing people who spend every day of their life trying to make the world a more beautiful place.
“The amount of people that tried to get me a celebrity f---ing deal. They said, ‘You need to do boot-cut jeans, or you won’t sell.’ Shut the f--- up ! Or Hedi Slimane in the motherf---ing Mercer, sitting with me, saying, ‘Stop giving them your ideas, Kanye. Do your own thing.’ Hedi Slimane! To feel so frustrated. And I thank anybody who came to this party, everybody who supported, everybody who believed, because people thought it was a joke, and maybe people still do, but I can only grow from this point,” he concluded.
And with that, his DJ segued into Otis Redding’s “Try a Little Tenderness.”
Hipster Baron Davis
To contact us Click HERE
Cavs’ point guard Baron Davis participated in this weekend’s NBA labor meetings, and did so dressed as a hipster-styled lumberjack. Surrounded by peers in suits taking part in negotiations, Davis, aka B.Diddy, opts for a style that says, "I'm formal, but I'm here to party too."
Others felt that his outfit may have helped to cast some levity on what otherwise has been contentious meetings between the player reps and the league: “I’m funny looking, so that helps ease the tension.”
I think B.Diddy's just being himself. Take a look at some of Davis' outfits over the years:
Cavs’ point guard Baron Davis participated in this weekend’s NBA labor meetings, and did so dressed as a hipster-styled lumberjack. Surrounded by peers in suits taking part in negotiations, Davis, aka B.Diddy, opts for a style that says, "I'm formal, but I'm here to party too."
 |
| September 30th, 2011 |
I think B.Diddy's just being himself. Take a look at some of Davis' outfits over the years:
 |
| January 2008 - Davis' roller-skating stint a documentary of L.A. street gangs. |
 |
| May 2008 - Lakers' Conference Finals close-out win. |
 |
| March 2008 - Davis blows out candles for his birthday bash. |
 |
| Davis has made multiple Best Dressed Athletes lists. |
Pappy Van Winkle Bourbon
To contact us Click HERE
Because you only live once!
I wasn't a bourbon drinker until I tried Pappy Van Winkle Bourbon for the first time. For most bourbons, the subtle, and sometimes vapid flavors were always overwhelmed by the burn and bite of the rye and ethanol. My favorite applications for bourbon have always been the Classic Manhattan or Mint Julep. I was pretty much satisfied.
Out of the blue, a friend sent me an article about Pappy Van Winkle. He said it was tops on his wishlist. Then I read an article about Allen Benton, the maker of the world's finest smoked bacon and hams. He says Pappy is one of his favorite things, so I started looking around for it with no avail at the local DC liquor stores. Although I could never track any down, this bourbon always lingered in the back of my head until I got to Jack Rose Dining Saloon in Washington, DC. I asked the bartender about Pappy. They happened to have only one bottle left. It was the 10 year Old Rip Van Winkle (107 proof). We shared a couple of glasses between the two couples, and I was obsessed from the first sip. "Once it hits your lips, it's so good!" Old School (2003)
It starts with a rich crisp burn, which quickly settles dramatically upon which the caramel, cinnamon, oak, vanilla, floral, and leather notes come through. The sip then slowly evolves as it warms you up on the inside. It toys with your taste buds in the finish, leaving you wanting more. With the recent allocation to local Bourbon bars in DC, I have since had the opportunity to enjoy the 12 year Special Reserve, Pappy 15 year, and Pappy 20 year, and with every sip I've grown even more fond of this fine nectar. I prefer (along with many other people) the Pappy 15 Year without a doubt. I crave this stuff, the only problem is that it's almost impossible to find.
Made only in limited supplies, it turned out that production of this bourbon 20+ years back, far underestimated the popularity of bourbon in general today which is currently experiencing a revival. As a result, Pappy is often sold as soon as it hits the store, many times never making it to the shelves and in some stores being sold in the first few minutes that it is made available. Pappy has become so prized that many merchants hold it secretly behind the counter for only the best and most loyal customers...which even then stills usually sells out in a matter or days. As a result, getting a bottle has become a sport in itself, called Pappy Hunting. Many Pappyphiles pride themselves on hoarding as much of the product as possible and flaunt their collections on social media like Twitter and Facebook. I've included a few tips below on how you can go about getting some for yourself, but more about whiskey, specifically this wheated whiskey, before we go there.
Whiskey and
Wheated Whiskey:
By federal law, bourbon must be at least 51% corn and be made in the U.S. Contrary to popular belief, the spirits do not need to be made in Bourbon County, Ky. to be called bourbon. In fact, Van Winkle, based in Louisville, outsources the making and bottling of his family recipe to the Buffalo Trace Distillery in Frankfort, Ky., which is not in Bourbon County. Most bourbons use 70% to 80% corn and a mixture of rye, malted barley, and yeast.
Pappy's secret recipe substitutes wheat for rye. Says Van Winkle: "Think of the taste as the difference between rye bread and wheat bread. A bourbon made with rye is kind of spicy, has a bit of a bite in it, and is a little rougher on your tongue. Wheat is sweeter, softer, smoother." There's more. Pappy's wheat recipe ages very gracefully in oak barrels, not picking up as much, as they call it in the trade, "wood and char," which can give it too much of an oaky and burned taste.
One reason that aged bourbon is expensive is that it disappears over time. Each barrel yields fewer cases of bourbon each year it ages due primarily to evaporation.
- CNN Money: Creating the ultimate cult brand
History of Old Rip Van Winkle Distillery:
The Old Rip Van Winkle Distillery has a four generation
history. The Van Winkle family’s
involvement in the bourbon industry began in the late 1800s with Julian P.
“Pappy” Van Winkle, Sr. He was a traveling salesman for the W.L. Weller and
Sons wholesale house in Louisville. Pappy and a friend, Alex Farnsley,
eventually bought the wholesale house and also partnered with Mr. A. Ph.
Stitzel on the purchase of Mr. Sitzel’s distillery. The three of them merged
the two companies and became the Stitzel-Weller Distillery.
In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. Its prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still. Pappy had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were sold to Norton Simon, Inc. Later, United Distillers, who eventually ended up with the Stitzel-Weller Distillery, sold off all of the original labels around 1999.
After selling the distillery, Julian Jr. resurrected a pre-prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian Jr.’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian III has continued with the Van Winkle tradition of producing high-quality wheated bourbon. His son, Preston, joined the company in 2001 and the Van Winkles look to continue that tradition for generations to come. - Buffalo Trace Press Release
In 1991, Stitzel-Weller ceased operations and sold off all brands of his whiskey except his brand of Van Winkle Whiskeys. Given dwindling stocks of the Van Winkle line, Julian Van Winkle III in 2002 decided to enter into a partnership with Buffalo Trace to begin producing their whiskey. This was in preparation for all of the older Pappy Van Winkle stock from Stitzel-Weller running out.
Much has been debated about the origin of the Pappy line of Bourbons - Are they produced by Buffalo Trace or Stitzel-Weller distillery? What we do know is that Old Rip Van Winkle 10 and 12 year products are all Buffalo Trace. We also can be confident that the 20 year and 23 year old Pappy Van Winkle Bourbons are still all Stitzel-Weller stock. Sources in the know have been mysterious about the origin of the 15 year, saying that it may be a mix of stock between Buffalo Trace and Stitzel-Weller. More recently Preston Van Winkle in a podcast from David Driscoll of K&L Wine and Spirits admitted that 2011 Pappy 15 is 100% Buffalo Trace whiskey. - Sour Mash Manifesto
Products:
Old Rip Van Winkle 10 year 90 proof $35-$55
Prices reflect a range taken from multiple stores, websites and reviews.
The list of awards is impressive. If you have your choice of the lot, get the 15 year old Pappy Van Winkle and/or the 12 year old Van Winkle Special Reserve. The 13 year Rye is great, but it is the hardest to find because it was sourced from a dwindling supply of rye whiskey from the Charles Medley Distillery which closed its doors in 2002. This whiskey happens to be quite the antithesis of the other bourbons in the Van winkle lineup in that it is made with at least majority rye in its recipe. Most believe that this rye is a lot older than its bottle age of 13 years...some say up to 18-19 years old. The 20 and 23 year old Pappy are of course phenomenal, but expensive, and more considered to be after-dinner elixirs. Plus, the consensus among bourbon experts is that they don't compare to the 15. If you get the opportunity to go to a well stocked bourbon bar that has all of them, do your own taste test. Each vintage has its own unique character, so pick which one suits you best.
Allocation: Currently, there are two allocations of this fine bourbon yearly. One in November/December and a smaller one in March/April.
How to get it:
1. Know where to look for the product: The website provides a list of retailers where you can buy the product, and these are the first places to try. But there are many other stores that sell it too. Your best chances are at well stocked liquor stores off the beaten path or in remote cities. People tend to less obsessed about stockpiling Pappy in these locales.
2. Call multiple (5-10) of your local liquor stores and get on the every Pappy waiting list that you can. Be nice to your local merchant, and it helps if you are a loyal customer. Some stores keep meticulous lists down to the vintage that you are most interested in. This is how most customers get their supply. In fact, most stores, as mentioned above, don't even bother to put this bourbon on display. They sell the stuff too fast to hold shelf space, or they reserve it for their best customers. I asked one merchant and he told me that they keep their Pappy behind the counter. When I asked why, he said he prefers to sell it to customers who realize how special it is.
3. Social Media - Follow your local Liquor Store: Twitter, Facebook, Newsletter, whatever it takes. Some equal opportunity liquor stores will announce the arrival of specials like Pappy and other rare finds. If they do make an announcement, drop what you're doing and hustle over there. It won't be there for long.
4. Some organizations, particularly certain State ABC's, will allow you to place a special order. Most will allow you to order a bottle or two. However, some, like North Carolina, require a whole case order. You may need to go in with several others or, hell, just get the whole case and share it! Your friends will love you!
5. Cross your fingers. There is also the very slight possibility that you may be lucky enough to walk into a store any given day and happen upon a bottle of Pappy. You may also want to play the lottery that day.
6. Know what you want. Be familiar with the price points, and don't overpay unless you have the means and desire to do so. In my experience, the fairest prices are at State ABC's. Be prepared for many independent or corporate liquor stores that try to take advantage of the demand for and rarity of Pappy and accordingly jack up the price on the few bottles they have. As last resort, you can buy bottles on e-Bay, but the prices are often double or even triple retail price. Right now, Pappy Van Winkle 15 is selling for about $175.
Unfortunately some State ABC's, like Ohio, do not sell Pappy. The distillery mentions that the Ohio's State ABC is particularly difficult to deal with as a small producer.
Also, don't try contacting the distillery directly. Federal law prohibits direct sale of distilled spirits. This is very different from laws regarding wine.
Julian Van Winkle III shares his favorite Old Fashioned recipe courtesy of Modern Classics:
Ingredients:
- 4 ounces Pappy Van Winkle’s Family - Reserve fifteen-year-old bourbon
- 3 dashes orange bitters (Van Winkle uses Regan’s Orange Bitters)
- 1 cocktail napkin
- 1 cube raw sugar
- 1 half-inch-thick half-moon of ripe orange, with rind
Directions: Put a paper napkin across the top of a cocktail glass and set the sugar cube on top of it. Hit the cube with three dashes of orange bitters and let it soak in, allowing the napkin to absorb the excess. Drop the cube in the glass and discard the napkin. Add the orange slice and use a bar spoon to muddle the flesh - not the rind and pith - into the bitters-soaked sugar cube. Take your time. When the sugar and the flesh of the orange are one with each other, add ice and 4 ounces of bourbon. Stir and serve.
- Cocktails DC
You should notice that this recipe doesn't dilute the bourbon much. I would be hesitant to make a more traditional cocktail that further dilutes given the quality and rarity of this bourbon. However Van Winkle says it's okay, even good, to dilute it a little:"(People) treat bourbon like this virgin substance that you don’t want to mess with. That’s a mistake. When you dilute the whiskey just a bit - not too much - you open the door to hundreds of new flavors. Even a few drops of water can totally open a whiskey up. It will hide some of the alcohol and bring out the flavors of the grain and the oak barrels." "By any means necessary."
- Jean-Paul Charles Aymard Sartre
- Popularized by Malcolm X "Buy any Pappy necessary." (If you see it, buy it) - bkarmstrong
For more info, go to Old Rip Van Winkle Distillery
Address:
113 Great Buffalo Trace
Franklin County,
Frankfort, Kentucky 40601
 |
| Pappy Van Winkle - Picture from Buffalo Trace |
Out of the blue, a friend sent me an article about Pappy Van Winkle. He said it was tops on his wishlist. Then I read an article about Allen Benton, the maker of the world's finest smoked bacon and hams. He says Pappy is one of his favorite things, so I started looking around for it with no avail at the local DC liquor stores. Although I could never track any down, this bourbon always lingered in the back of my head until I got to Jack Rose Dining Saloon in Washington, DC. I asked the bartender about Pappy. They happened to have only one bottle left. It was the 10 year Old Rip Van Winkle (107 proof). We shared a couple of glasses between the two couples, and I was obsessed from the first sip. "Once it hits your lips, it's so good!" Old School (2003)
It starts with a rich crisp burn, which quickly settles dramatically upon which the caramel, cinnamon, oak, vanilla, floral, and leather notes come through. The sip then slowly evolves as it warms you up on the inside. It toys with your taste buds in the finish, leaving you wanting more. With the recent allocation to local Bourbon bars in DC, I have since had the opportunity to enjoy the 12 year Special Reserve, Pappy 15 year, and Pappy 20 year, and with every sip I've grown even more fond of this fine nectar. I prefer (along with many other people) the Pappy 15 Year without a doubt. I crave this stuff, the only problem is that it's almost impossible to find.
Made only in limited supplies, it turned out that production of this bourbon 20+ years back, far underestimated the popularity of bourbon in general today which is currently experiencing a revival. As a result, Pappy is often sold as soon as it hits the store, many times never making it to the shelves and in some stores being sold in the first few minutes that it is made available. Pappy has become so prized that many merchants hold it secretly behind the counter for only the best and most loyal customers...which even then stills usually sells out in a matter or days. As a result, getting a bottle has become a sport in itself, called Pappy Hunting. Many Pappyphiles pride themselves on hoarding as much of the product as possible and flaunt their collections on social media like Twitter and Facebook. I've included a few tips below on how you can go about getting some for yourself, but more about whiskey, specifically this wheated whiskey, before we go there.
 |
| Old Rip Van Winkle 10 year 107 proof |
By federal law, bourbon must be at least 51% corn and be made in the U.S. Contrary to popular belief, the spirits do not need to be made in Bourbon County, Ky. to be called bourbon. In fact, Van Winkle, based in Louisville, outsources the making and bottling of his family recipe to the Buffalo Trace Distillery in Frankfort, Ky., which is not in Bourbon County. Most bourbons use 70% to 80% corn and a mixture of rye, malted barley, and yeast.
Pappy's secret recipe substitutes wheat for rye. Says Van Winkle: "Think of the taste as the difference between rye bread and wheat bread. A bourbon made with rye is kind of spicy, has a bit of a bite in it, and is a little rougher on your tongue. Wheat is sweeter, softer, smoother." There's more. Pappy's wheat recipe ages very gracefully in oak barrels, not picking up as much, as they call it in the trade, "wood and char," which can give it too much of an oaky and burned taste.
One reason that aged bourbon is expensive is that it disappears over time. Each barrel yields fewer cases of bourbon each year it ages due primarily to evaporation.
- CNN Money: Creating the ultimate cult brand
History of Old Rip Van Winkle Distillery:
The Old Rip Van Winkle Distillery has a four generation
history. The Van Winkle family’s
involvement in the bourbon industry began in the late 1800s with Julian P.
“Pappy” Van Winkle, Sr. He was a traveling salesman for the W.L. Weller and
Sons wholesale house in Louisville. Pappy and a friend, Alex Farnsley,
eventually bought the wholesale house and also partnered with Mr. A. Ph.
Stitzel on the purchase of Mr. Sitzel’s distillery. The three of them merged
the two companies and became the Stitzel-Weller Distillery. In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. Its prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still. Pappy had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were sold to Norton Simon, Inc. Later, United Distillers, who eventually ended up with the Stitzel-Weller Distillery, sold off all of the original labels around 1999.
After selling the distillery, Julian Jr. resurrected a pre-prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian Jr.’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian III has continued with the Van Winkle tradition of producing high-quality wheated bourbon. His son, Preston, joined the company in 2001 and the Van Winkles look to continue that tradition for generations to come. - Buffalo Trace Press Release
In 1991, Stitzel-Weller ceased operations and sold off all brands of his whiskey except his brand of Van Winkle Whiskeys. Given dwindling stocks of the Van Winkle line, Julian Van Winkle III in 2002 decided to enter into a partnership with Buffalo Trace to begin producing their whiskey. This was in preparation for all of the older Pappy Van Winkle stock from Stitzel-Weller running out.
Much has been debated about the origin of the Pappy line of Bourbons - Are they produced by Buffalo Trace or Stitzel-Weller distillery? What we do know is that Old Rip Van Winkle 10 and 12 year products are all Buffalo Trace. We also can be confident that the 20 year and 23 year old Pappy Van Winkle Bourbons are still all Stitzel-Weller stock. Sources in the know have been mysterious about the origin of the 15 year, saying that it may be a mix of stock between Buffalo Trace and Stitzel-Weller. More recently Preston Van Winkle in a podcast from David Driscoll of K&L Wine and Spirits admitted that 2011 Pappy 15 is 100% Buffalo Trace whiskey. - Sour Mash Manifesto
Products:
Old Rip Van Winkle 10 year 90 proof $35-$55
Prices reflect a range taken from multiple stores, websites and reviews.
 |
| Almost the full Old Rip Van Winkle line...just missing the Reserve Rye 13 year. |
The list of awards is impressive. If you have your choice of the lot, get the 15 year old Pappy Van Winkle and/or the 12 year old Van Winkle Special Reserve. The 13 year Rye is great, but it is the hardest to find because it was sourced from a dwindling supply of rye whiskey from the Charles Medley Distillery which closed its doors in 2002. This whiskey happens to be quite the antithesis of the other bourbons in the Van winkle lineup in that it is made with at least majority rye in its recipe. Most believe that this rye is a lot older than its bottle age of 13 years...some say up to 18-19 years old. The 20 and 23 year old Pappy are of course phenomenal, but expensive, and more considered to be after-dinner elixirs. Plus, the consensus among bourbon experts is that they don't compare to the 15. If you get the opportunity to go to a well stocked bourbon bar that has all of them, do your own taste test. Each vintage has its own unique character, so pick which one suits you best.
Allocation: Currently, there are two allocations of this fine bourbon yearly. One in November/December and a smaller one in March/April.
How to get it:
1. Know where to look for the product: The website provides a list of retailers where you can buy the product, and these are the first places to try. But there are many other stores that sell it too. Your best chances are at well stocked liquor stores off the beaten path or in remote cities. People tend to less obsessed about stockpiling Pappy in these locales.
2. Call multiple (5-10) of your local liquor stores and get on the every Pappy waiting list that you can. Be nice to your local merchant, and it helps if you are a loyal customer. Some stores keep meticulous lists down to the vintage that you are most interested in. This is how most customers get their supply. In fact, most stores, as mentioned above, don't even bother to put this bourbon on display. They sell the stuff too fast to hold shelf space, or they reserve it for their best customers. I asked one merchant and he told me that they keep their Pappy behind the counter. When I asked why, he said he prefers to sell it to customers who realize how special it is.
3. Social Media - Follow your local Liquor Store: Twitter, Facebook, Newsletter, whatever it takes. Some equal opportunity liquor stores will announce the arrival of specials like Pappy and other rare finds. If they do make an announcement, drop what you're doing and hustle over there. It won't be there for long.
4. Some organizations, particularly certain State ABC's, will allow you to place a special order. Most will allow you to order a bottle or two. However, some, like North Carolina, require a whole case order. You may need to go in with several others or, hell, just get the whole case and share it! Your friends will love you!
5. Cross your fingers. There is also the very slight possibility that you may be lucky enough to walk into a store any given day and happen upon a bottle of Pappy. You may also want to play the lottery that day.
6. Know what you want. Be familiar with the price points, and don't overpay unless you have the means and desire to do so. In my experience, the fairest prices are at State ABC's. Be prepared for many independent or corporate liquor stores that try to take advantage of the demand for and rarity of Pappy and accordingly jack up the price on the few bottles they have. As last resort, you can buy bottles on e-Bay, but the prices are often double or even triple retail price. Right now, Pappy Van Winkle 15 is selling for about $175.
Unfortunately some State ABC's, like Ohio, do not sell Pappy. The distillery mentions that the Ohio's State ABC is particularly difficult to deal with as a small producer.
Also, don't try contacting the distillery directly. Federal law prohibits direct sale of distilled spirits. This is very different from laws regarding wine.
 |
| 20 year Pappy Van Winkle - Damn fine juice! |
Ingredients:
- 4 ounces Pappy Van Winkle’s Family - Reserve fifteen-year-old bourbon
- 3 dashes orange bitters (Van Winkle uses Regan’s Orange Bitters)
- 1 cocktail napkin
- 1 cube raw sugar
- 1 half-inch-thick half-moon of ripe orange, with rind
Directions: Put a paper napkin across the top of a cocktail glass and set the sugar cube on top of it. Hit the cube with three dashes of orange bitters and let it soak in, allowing the napkin to absorb the excess. Drop the cube in the glass and discard the napkin. Add the orange slice and use a bar spoon to muddle the flesh - not the rind and pith - into the bitters-soaked sugar cube. Take your time. When the sugar and the flesh of the orange are one with each other, add ice and 4 ounces of bourbon. Stir and serve.
- Cocktails DC
You should notice that this recipe doesn't dilute the bourbon much. I would be hesitant to make a more traditional cocktail that further dilutes given the quality and rarity of this bourbon. However Van Winkle says it's okay, even good, to dilute it a little:"(People) treat bourbon like this virgin substance that you don’t want to mess with. That’s a mistake. When you dilute the whiskey just a bit - not too much - you open the door to hundreds of new flavors. Even a few drops of water can totally open a whiskey up. It will hide some of the alcohol and bring out the flavors of the grain and the oak barrels." "By any means necessary."
- Jean-Paul Charles Aymard Sartre
- Popularized by Malcolm X "Buy any Pappy necessary." (If you see it, buy it) - bkarmstrong
For more info, go to Old Rip Van Winkle Distillery
Address:
113 Great Buffalo Trace
Franklin County,
Frankfort, Kentucky 40601
Justin Deakin Shoes
To contact us Click HERE
If you walk through Spitalfields in East London and you happen to care anything about mens fashion, you will not be able to resist the urge to walk into Justin Deakin's shop located at 22 Hanbury Street. I stumbled across this store on a recent trip to visit Daniela who knew I would be interested in checking out this neighborhood. For those who don't know, Spitalfields is like East Village Manhattan, but with much more history and significance. It's a vibrant, diverse community, rich with underground art, music, and literature tradition. It's also making a name for itself for the fashion and designers that have found their home in the neighborhood, Justin Deakin included. The storefront window is adorned with the simple phrase "Make the right noise." Visit his website at JustinDeakin.com.
Greeting you in the storefront window are these beautiful
tan Chelsea boots, brogues and loafers, impeccably styled. I was immediately
drawn into the shop.
I was greeted on the inside by Bobby, longtime friend of Justin and also London restaurateur/businessman. After perusing the shop and learning a little about the brand from Bobby, I met Justin who happened to be in the shop that day. Immediately you could tell Justin has a passion for what he does as he describes the quality of materials and workmanship that goes into each and every one of his shoes. He has been a top London shoe designer for over 15 years, and he has brought all of his experience to bear in this line of shoes.
Brogues on display in the shop. Most of his styles come in multiple colors and soles. You pick what features work best for your needs.
Video courtesy of Think-Work-Play
I purchased this pair of nice navy blue brogues. I plan to get a lot of use out of these in DC.
Justin Deakin, Ltd 22 Hanbury Street London E1 6QR T +44 (0)20 7247 0985 justin@shoestringassociates.org JustinDeakin.com
If you walk through Spitalfields in East London and you happen to care anything about mens fashion, you will not be able to resist the urge to walk into Justin Deakin's shop located at 22 Hanbury Street. I stumbled across this store on a recent trip to visit Daniela who knew I would be interested in checking out this neighborhood. For those who don't know, Spitalfields is like East Village Manhattan, but with much more history and significance. It's a vibrant, diverse community, rich with underground art, music, and literature tradition. It's also making a name for itself for the fashion and designers that have found their home in the neighborhood, Justin Deakin included. The storefront window is adorned with the simple phrase "Make the right noise." Visit his website at JustinDeakin.com.
 |
| Justin Deakin |
I was greeted on the inside by Bobby, longtime friend of Justin and also London restaurateur/businessman. After perusing the shop and learning a little about the brand from Bobby, I met Justin who happened to be in the shop that day. Immediately you could tell Justin has a passion for what he does as he describes the quality of materials and workmanship that goes into each and every one of his shoes. He has been a top London shoe designer for over 15 years, and he has brought all of his experience to bear in this line of shoes.
 |
| At the entrance, a drum-kit displays a few pairs of shoes, including this pair of leather strapped boots.
Justin designs the shoes and draws inspiration from everything he sees and does, including a 2 year stint in Italy learning and designing with some of the world's top shoe designers. |
Brogues on display in the shop. Most of his styles come in multiple colors and soles. You pick what features work best for your needs.
Video courtesy of Think-Work-Play
 |
 Don't be surprised if Justin offers you a drink during your visit to his shop. The afternoon I was there, we shared some Chivas Regal 18 year, a very smooth whiskey scotch. It was perfect for an afternoon of storefront browsing in this quaint neighborhood. As always, I recommended he try and stock Pappy Van Winkle bourbon, which happens to be in abundance at the Amathus Drinks in SoHo. |
Justin Deakin, Ltd 22 Hanbury Street London E1 6QR T +44 (0)20 7247 0985 justin@shoestringassociates.org JustinDeakin.com
Kaydol:
Kayıtlar (Atom)