Global Tippler – accosted by seasonal flu

I'm down for the count. I usually avoid the flu each season but this year it hit me with a vengeance and I've been laid up for the last 5 days. I think I'm at the tail end and in the hopes of such, I did take a little nip of a 2010 limited release of Old Weller Antique and it was nasty. I then tried a Rock Hill Farms and the same results….nasty. My palate is shot for the time being so the virtual vacation is on hold. More to come……

Global Tippler – Irish Whiskey

I'm gonna throw you a curve ball and talk about an Irish whiskey that is very hard get. My goal with the Global Tippler was to present some interesting whiskeys whether availability was narrow or broad and in the case of this whiskey, it's pretty stinking narrow. My foray into Irish whiskey started out with a very good example discovered in Redbreast 12 year and I found it to be such an interesting whiskey, I only wanted more. The pot still character of many Irish whiskies makes it a very unique pour which really intrigued to me.

Mitchell and Son is a long standing establishment found in Dublin Ireland that got its start in 1805. Mitchell and Son began purchasing whiskey from Jameson around the 1920's that had been aged in Sherry casks for approximately 5 years, the whiskey was then vatted and aged for an additional five years before being sold as a 10 year bonded whiskey. Originally called Pat Whiskey because the label had a picture an Irish gentleman in a green jacket, the name was eventually changed to Green Spot, as it's sold today. Today's offering is a blend of 7 and 8 year old whiskey with 25% of the distillate aged in Sherry Casks. At 80 proof, it's a light drinker but still exhibits lots of flavor. Jim Murray described it as "unquestionably one of the world's great whiskies". Well, I can't say I've had all of the world's great whiskies but his point is well taken; Green Spot is an excellent example of a pure pot still Irish whiskey that deserves a spot on any top shelf.

Color: Light golden hue. Like the color very much

Nose: A mix of odors ranging from light sherry, honey, menthol and maybe pear

Entry: On entry, there's a burst of flavors that makes me believe the nose fibbed to me. The sherry makes its presence known right up front and then subsides to a honeyed, floral quality. Very slight drying around mid palate

Finish: The mid palate transitions to something reminiscent of Concord grape, turning mildly sour, but not in an unpleasant way. The sourness lingers and then diminishes leaving you with a small smile on your lips.

I shy away from giving whiskies numerical ratings so all I'll say is this particular whiskey is up there on my "gotta have" list. If you like Redbreast or pot still whiskies, the Green Spot will……well, hit the spot.

Name: Green Spot Irish Whiskey

Distillery: Jameson – Midleton

Availability: Very limited. About 500 cases per year and can found in Ireland, the UK and Canada. If there are other locations, let me know.

Price: Around $75 US (not including shipping)

Size: 700ml with TE screw cap

American writer Oliver Herford once said "The Irish gave the bagpipes to the Scotts as a joke, but the Scotts haven't seen the joke yet." Next stop, the land of bagpipes, mens skirts and lots of good Scottish whisky.

Global Tippler – Canadian Whisky

I have confession to make; I'm no expert on Canadian whisky. Historically, Canadian whiskies are blended and very easy drinkers, e.g. Crown Royal, Canadian Club. A relative of mine gifted me a bottle of Crown Royal, purple felt bag and all. The box, bag and bottle sit in the back of the bunker unopened. I was reading some reviews of drinkers and the theme is smooth and easy……yawn….boring. I don't mean to sound like a snob but a blended whisk(e)y at 80 proof is just too darn light; no wonder it's smooth and easy, it has no chutzpah.

Dave Pickerell's brainchild Whistlepig, while Canadian, is anything but smooth and easy. At 100% unmalted rye and 100 proof it is brazen and vibrant. Aged for 10 years in new oak barrels, this whiskey (which is spelled with the extra "e" even though it's Canadian) is bottled in Vermont. This is a unique product because it's 100% rye which is typically used for blending in Canadian whiskies. American rye by comparison is at least 51% rye with the remaining mashbill made up of corn and about 5% barley. Bottling something like this was a bold move and maybe somewhat risky but Dave hit the ball out of the park on this one.

Color: Moderate golden hue.

Nose: Mint/Wintergreen. Wow! Undertones of honey vanilla, citrus

Entry: Blast of spice and sweetness. Amazing flavor profile. Distinguishing

Finish: Long and lingering. Wonderful

Whistlepig will retail for about $70 and I would typically shy away from something in this price range but I'll go out on a limb and say get a bottle if you're a lover of Rye whiskey. This one will not disappoint. Let's hope that Dave's Whistlepig is not a one hit wonder but will be something that remains an amazing offering.

Name: Whistlepig Straight Rye Whiskey

Distiller: Provenance unknown but listed as Whistlepig Farm Distillery

Availability: Limited markets

Price: High

Size: 750ml bottle with cork stopper

Next stop, we head across the pond and stop off in Ireland. Sláinte!

Holiday (ABV) Bourbon Cake

Caution: Do not eat and drive!

I made this bourbon cake last year and shared it with other enthusiasts during a Christmas gathering. I think if we had forgone the bourbon and just had cake, it would have been enough alcohol for the evening as this cake is soaked in bourbon……YUM!

Another word of caution, using lots of bourbon while making this cake can lead to tippling during cooking. This is a very dense cake, sort of like fruit cake without the nasty fruit. Johnny Carson once said "The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other." This is not that cake. I really enjoyed a slice of this cake in the morning with my coffee, only problem was, I had to have my wife drive me to work.

If you want to impress your friends and neighbors with an awesome holiday cake….give this one a shot.

1 c butter -- softened
2 c sugar
4 c flour -- sifted
4 ea eggs
1 lb pecan pieces
1 1/2 lb white or golden raisins (if you want to get crazy, soak the raisins in bourbon for 48 hrs)
1 c bourbon
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp soda
1/2 tsp salt

Heat oven to 275F. Sift 1 cup flour and mix with nuts and raisins. Sift remaining flour, cinnamon, nutmeg, salt, and soda together. Grease a tube pan and coat inside with light coating of flour.

Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add bourbon and flour. Add nuts and raisins.

Pour into tube pan and bake 3 1/2 hours. Remove from oven and cool thoroughly.

Sprinkle generously with additional bourbon and wrap in aluminum foil with a couple of apple wedges to keep it moist. Each weekend leading up to Christmas, unwrap cake and sprinkle again with additional bourbon. You can make this cake 4 weeks in advance, depending on how soaked in bourbon you want it.

When I made this cake, I basted it with Very Old Barton BIB for a full three weeks before serving which made the cake a no smoking zone. If you make it, let me know how it turns out.

Global Tippler – American Whiskey

Before departing on the virtual whiskey vacation, I'm going to start right here in my own backyard so to speak. Well, actually Kentucky could be my backyard since at one point, it was part of Virginia. I digress. My whiskey introduction started with bourbon many, many years ago and my love of bourbon and rye grew exponentially. My goal is to select an example of good American whiskey that can still be found on retail shelves but also is not a run of the mill, mass produced expression. I wanted an American whiskey that exhibited a degree of quality, craftsmanship and uniqueness. Van Winkle Special Reserve 12 year "Lot B" is a bourbon I've kept in my bunker for many years. To me, it stands out as an above average pour and is unique in its flavor profile as one of its flavoring grains is wheat versus rye, it's moderately aged and is proofed at an easy 90.4.

Color: Dark golden honey with hues of orange

Nose: Caramel, baking spices like cinnamon and cloves, oak

Entry: Sweet with baking spices, tinges of leather and mildly tannic

Finish: Sweetness diminishes with leather and mild char coming through at the end. Moderately long finish

This is not a big bruiser of a bourbon. Its cousin Pappy 15 (one of my favorites) is aged 3 additional years and has about 17 extra proof points on it. The Lot B is more refined and approachable; almost encouraging the drinker to take another sip, and yet another. This is a very pleasing bourbon with no off notes. I wouldn't say this is widely available, but shouldn't be too difficult to find. My only criticism is the price which here in my area runs $50.

Name: Van Winkle Special Reserve 12 year "Lot B"

Distiller: Buffalo Trace Distillery, Frankfort, KY

Availability: Good

Price: Fair

Size: 750ml bottle with cork stopper

Next up, I'll be travelling to Canada (ok, not really) and we'll be trying a whisky that is actually bottled here in the U.S. but is pure Canadian Rye.

Global Tippler (no, not the pigeon)

My fondness for whiskey isn’t any secret and as such I have a collection that would put most liquor stores to shame. In my defense, I have friends who are also fellow enthusiasts that blow away my hoard so I don’t feel out of control just yet. My open bottle collection hovers around 60 bottles of various bourbons, rye’s, Tennessee, Irish, Scotch, Indian and Japanese whiskies and making a decision some nights on what to pour is a chore. Last night, I was all over the whisk(e)y map. I started out sipping on a Japanese whisky then moved on to bourbon and finished the evening with Irish. I was a world traveler and didn’t leave the house. It got me thinking and I thought it would be fun to blog about different whisk(e)y expressions the world over. Now, I can only write about what I have in my bunker but I think I have a decent representation of the world of whiskies.

I’ll be starting off here on my home turf and write about an American bourbon or rye whiskey. After that it’s wheels up and we’ll be landing in Canada and visit one of the best expression of Canadian Rye I’ve ever had. After that we’ll head to Europe and then shoot on down to India and finish up our trip to Japan. So pack your flask, bring your snuggly and off we go.

Finding Founders

A friend recently turned me onto Founders Breakfast Stout, a wonderful dark ale full of roasted coffee and chocolate, malt and a slight bitter finish. Awesome! This beer comes from Founders Brewery out of Grand Rapids MI and I have to say, they are doing most things right. Last night I attended a beer and food pairing at a local restaurant and they featured Founders selections with a 5 course meal. It was superbly done. On arrival, they gave each of us a Dry Hopped Pale Ale to start with that had a grapefruit and moderate hop profile. For dinner, the first course was a seafood salad with mint blood orange vinaigrette paired with a Harvest Ale which I found to be similar to the Pale Ale but more assertive; lots of grapefruit on entry and more hop. Next up a Tomato and smoke Gouda soup with Berkshire Ham and Wisconsin Gruyere on a toasted marble rye and this was paired with Red Rye P.A. Now, I'll tell you that my beer preference tends to run toward Belgian style dark ales, low in hop and carbonation so this Rye P.A. was on the opposite end of the beer spectrum for me. The color was a noticeable red/amber hue and the flavor surprised me. While it was a hoppy beer, it was well balanced with a fruity quality that I actually enjoyed. I'm not sure I would sit and drink the Rye P.A. on a regular basis but paired with the soup and sandwich, it was quite nice. Third course consisted of a tenderized pork tenderloin (Pork Involtino) stuffed with cheese and spinach with oven baked sweet potato fries. This was paired with two selections; Dirty Bastard and Backwoods Bastard. The Dirty Bastard is a Scottish ale and reminded me of the Breakfast Stout but less coffee and less chocolate. It was very good……but when I tried the Backwoods Bastard, I quickly forgot about ole' Dirty Bastard. The Backwoods is Dirty aged in used Heaven Hill bourbon barrels that are stored underground in a defunct Gypsum mine for approximately 7 months. This one blew me away. The nose was reminiscent of an Almond Joy candy bar; caramel, coconut and mocha with a malty mouthfeel and a slight bitter finish. Superb all the way and needless to say, my glass was empty pretty quick. The fourth course was a Curmudgeon Beef Bourguignon with an Asiago Palenta paired with Old Curmudgeon. This beer is brewed with Molasses and barrel aged. It was good but at this point, I was starting to feel the effects of 6 beers and we still had two to go. Last up, dessert which was a warm chocolate bread pudding with mocha sauce paired with the Breakfast Stout. I won't put into words how to describe this beer, I'll let Founders do it for me "The coffee lover's consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and Sumatra and Kona coffee, this stout has an intense fresh roasted java nose topped with a frothy, cinnamon-colored head that goes forever." 'Nuf said. As a parting "gift", they gave us some Cerise which is a tart cherry ale. I could have done without this one and left it behind, quite satisfied with the previous selections. If you're not familiar with Founders, get familiar. They're making some very creative and delicious brews that fully satisfy the most astute palate.

Goodbye 1957

Last night I poured the last of an 8 year Old Fitzgerald Bottled in Bond from 1957. I think I got misty as I sipped the last few drops from my Glencairn. My thought as I peered sadly into the bottom of the glass was "why can't they make bourbon like this any longer?" I hate to sound like a snob but geezy peezy, that was good…..no wait…correction…..that was superb bourbon. Sitting in the glass it was a moderate golden color and had a very viscous quality to it. The flavor was old school Stitzel Weller; plenty of cherries, toffee and toasted nuts. The finish was pleasing all the way down. It's nice having bourbon dork friends as they tend to feed samples to me on occasion so as I was milking the last drops of bourbon from the glass, a package arrived with what else inside…..bourbon. My buddy sent some dusties he found in Los Angeles to me and included three samples; 1965 Old Fitz BIB, 1954 Old Fitz BIB and a 1966 Very Old Fitzgerald. So, my sadness turned to glee as I now have replacements. Drink on!

Dorky about Belgian Ale

Over the last week or so I've alternated my evening drinking routine to include beer. For those that know me, I'm not a big drinker. Yes, I know, I have a ridiculous amount of bourbon but the reality is, I have a drink 3-4 times a week (and at times I go on a purge and have nothing for a couple weeks). In my younger days I was not a beer drinker and really stuck to mixed drinks along the lines of bourbon and coke, bourbon and ginger, rum and coke, etc. About mid career I was doing quite a bit of travel overseas and one of my first trips was to the beautiful city of Vienna Austria. Out for dinner my first week there a co-worker asked why I didn't drink beer and I stated "don't like it". Through some coercion, I agreed to have a beer. The veil of beer bigotry was lifted that evening and I started drinking import beers which eventually morphed into micro and craft selections. So here I am today talking about beer; specifically, Belgian Ale's. I've gone on a small buying binge and picked up a number of various import and domestic Belgians.

First up this week was an Ommegang Abbey Ale. This particular ale is a domestic Belgian made in Coopertown, NY. I'll just say this one really hit my sweet spot. Tons of dried fruit, dark chocolate, malt, mild hops and for lack of a better word, chewy. A must try for those that like dark, rich ales. This one was the lightweight of the three coming in at 8.5% ABV

Next, a Gulden Draak which I found to be less sweet than the Ommegang, contain a little more spice and a little smoother. A very good dark ale with 10.5% ABV; not a lightweight but certainly drinks like one as it went down way too easy.

Last this week was a Chimay Blue at 9% ABV was a real pleasure to drink. I think this may have been my favorite of the three which is hard to say since the Ommegang was terrific. This beer was pretty much hopless with dried fruit, molassas, malt and caramel. This is one I'll keep in the beer bunker for sure.

I feel sad that I've ignored my bourbon this week (well, not completely) but I thoroughly enjoyed these three Belgian Ales. I have more in the bunker and plan on continuing the tasting.

Project Re-barrel - Finished

Well, I finally dumped my Very Old Barton that had been sitting in a 5 liter barrel since November of 2009. On July 30^th I poured what was left in the barrel into two 750ml bottles. If you look back at the original post, I pumped a little over 4.5L into that barrel and managed to pull out 1.5L. Now, some of the loss was sampling over those 8 months, sharing with family and friends as it matured and then lost distillate in the barrel itself during the hot summer. The remaining loss was in fact due to evaporation. Even so, that's a whole lot of loss over 8 months.

To say the end product changed over the original bourbon would be an understatement. Because of the size of the barrel, there was a lot of contact with new charred oak and that really had a heavy influence on the bourbon early on. In fact, I thought maybe it was ruined because it was so overly woody but alas, my patience and warmer weather balanced out the oak (which is still there but not overly dominant), reduced sweetness, added a smokiness and char influence and because of the evaporation, the proof definitely increased.

The color is moderately dark; almost like weak coffee. Nosing the bourbon produces some wood notes, slight smoke and has a finish that is reminiscent of a bold barrel proof bourbon taken down in proof that lingers with a slight tannic oak aftertaste. I'm pleased with the outcome and have enjoyed a number of pours from this bottle. I've got family and friends asking for samples but I'm having to beat them off with a stick since what's left over is pretty minimal.

The day after I emptied the barrel, I refilled it with Evan Williams Bottled in Bond which is a pretty decent bourbon all by itself.

The diminution of George T. Stagg

This was one of the first days in a long while that it wasn't near 100 degrees with high humidity which made it all the more perfect for a scheduled bourbon tasting. In the past I've hosted tastings that focus on mashbill, bonded and distillery but today's theme was something a little different.
On the table, a 2007 George T. Stagg topping out at a hefty 144.8 proof which I cut to 4 distinct proofs of 114, 107, 101 and 121. As many of you know, cutting bourbon can change the profile of a bourbon by taming the proof and bringing out subtle flavor components, etc with the goal of today's tasting to do just that. Taking a big heavy weight like GTS down from barrel strength is not hard and a dilution calculator can be found here at www.Straightbourbon.com which is what I used to determine the water to bourbon ratio. One of the attendee's was late so there were four of us tasting the GTS. Taking the bourbon down to a number of proofs provided insight into how the profile changes with diminished proof. The problem with GTS is that it's still very drinkable at its bottled proof but that's not something I would recommend you do on a regular basis. The high alcohol content can have adverse affects. In any case, the bourbon really opened up and at around 114 which are what two of us picked for being the most well rounded. One picked the 121 and one picked the 107. As you can see, our opinions varied which is what makes an exercise like this interesting and fun to do.
After the tasting we feasted on a eye of round roast that I slow cooked in my Cookshack smoker for around 3 hrs coming out at a rare 125 degrees. The roast was thinly sliced and folded onto Kaiser Rolls with provolone cheese and a horseradish and sour cream spread. On the side, some homemade Austrian sauerkraut which is slow simmered in a chicken stock for about 3 hours. After this bout of gluttony, we settled down to an impromptu tasting of a couple various bourbons. First, we lined up 4 different Four Roses Single Barrel selections which I list as follows (The recipe details can be found here):
Four Roses 100^th Anniversary (OBSV recipe)
Bourbon Society Four Roses Single Barrel (OBSK recipe)
Ledgers Four Roses Single Barrel (OESK recipe)
Private bottling from attending member (OBSK recipe)
The consensus was that the 100^th anniversary was mediocre which is surprising because at 17 years old, I would expect something with a little more depth and character to it. To me and others, it fell flat. The Bourbon Society bottle was good to very good. This was done back in July 2007 and was picked from 12 different barrels. The Ledgers Four Roses was just recently bottled and was very good; this is one of two barrels that were bottled. The last one was a bottling done by a friend so I'm not going to give out the personal details but I will say this one was big and robust with plenty of spice and heat and came in at 123 proof. This bourbon, while fun to drink is one that I would take down with water or an ice cube. He generously gave each of us a bottle of his Four Roses which is very much appreciated.
Last, and just for grins and giggles, we tasted two batches of Jefferson's Presidential 17 year which is a Stitzel Weller bourbon distilled in 1991. These were bottled 94 proof which is why we reduced the proof of the Pappy Van Winkle 15 year to 94 proof so we could do a comparison. The reason we did this is that there was some discussion about when given a choice, would you choose the Pappy or the Jefferson's? I had stated on a bourbon forum that I would take the Pappy's which a number of board members agreed with. Well, I have to admit that with the Pappy reduced to 94 proof, it was hard to choose between them at the same proof. Head to head, I would take the Jefferson's batch 4 over batch 1 as it had a little more body and mouthfeel, plus the finish was more in line with classic Stitzel Weller. Still, if having to choose between bottlings, I would still take the Pappy 15 over the Jefferson's 17; but that's just me.

Heat, humidity and bourbon

Here in Virginia, the days have been hot and humid; today going north of 100 degrees. I find I slow down the bourbon consumption when it gets too hot and I'm not sure why that is. I visited a friend earlier in the week and enjoyed a couple of excellent bourbons but then went 4 days without anything. Tonight, I did enjoy a pour of a 1986 JTS Brown 86 proof on my front porch even though it's still about 90 (thankfully the front porch is covered and has ceiling fans). I tend to drink more often from fall through the winter but when summer hits, especially when it gets this hot and steamy, whiskey intake diminishes. I know that various factors can curtail ones appetite for whiskey and I wonder if weather is one of them. It appears it is for me.

Exam-o-dram – Makers 46

I purposely set my expectations low because I really didn't have any prior experience with Makers Mark other than the normal red wax offering. Normal Makers Mark is a fairly uneventful bourbon. I'm not saying it's bad but for me, I like a little more pop to my bourbon. Enter Makers 46.

I had checked the Virginia ABC website and they listed it but the stores were a little slow in getting it on the shelves. About 2 weeks ago I walked into an ABC store and thankfully, they had just put it on display that morning priced at $34 a 750ml. Because this bourbon is finished with French oak staves as a flavoring component, it cannot be called Straight Bourbon Whiskey, just Bourbon Whiskey. Like all Makers Mark bourbon, this one is a wheated bourbon also.

The packaging is very attractive with a new shaped bottle for this release but of course, the red wax dripping down the side is still present. Overall, a good choice of bottle

The color is of moderate amber with shades of orange when held up to the light

The nose is quite a bit better than normal MM with loads of caramel and wood notes. There's a sweetness that comes through on the nose that's reminiscent of candy apple.

The entry was surprising with a pop of spice on the tongue. The spice isn't a rye type spice but more like a baking spice; cloves and cinnamon which I suspect comes from the oak staves but I can't say with any degree of certainty. Mid palate the bourbon takes on a nice candied sweetness and then begins to diminish a little too soon and finishes up slightly dry.

For a new product from Makers Mark, this is really great start. I'm not sure I'll keep this as a regular open bar item but that's only because of the price which I think is a little steep. I really hope this product sells well so it encourages Makers Mark to continue experimentation on different bourbon offerings. If you like a regular Makers or wheated bourbons in general, you should like this one as well.

BBQ & Bourbon – Sweet!

For Father's Day (a week early), my lovely bride purchased me a Cookshack smoker and I had the opportunity to set it up and use it today to smoke two Chuck Roasts. I've always been a grill guy; steaks, chicken, pork chops, etc. but then a friend introduced me to smoked meat and I was hooked. I've had brisket out of a smoker that should be illegal in most states….tasty beyond description. Of course, most BBQ is complemented quite nicely with a good bourbon or rye whiskey and today was no exception. I mean, what could go wrong with smoked meat and bourbon?

I used two rubs for the meat; an apple wood on one and rib rub on the other just to try both and see which one does a better job of adding and enhancing the flavor of the meat. I used a single 2 oz piece of apple wood in the smoker to keep the amount of smoke on the light side. I put the roasts in the smoker at 9:30 a.m. and pulled it out at around 2:45 p.m. I wrapped the meat in foil and then wrapped them in a beach towel so it could sit for about 30 minutes. When it was time to eat, unwrapped and unfoiled the meat and sliced away. I will admit the meat was a little on the dry side and I know the reason why so I'll make adjustments on the next round. We added a nice brown sugar BBQ sauce on the meat to moisten it up a little. All in all, a nice inaugural start to the smoking season.

I paired the BBQ with a nice low proof rye bourbon. Julio's Liquor offers a number of single barrel bourbon's and ryes each year and they did a single barrel Jefferson's that was quite nice. It's got a nice rye pop up front and then about mid palate moves to creamy moderate finish. The sweet BBQ and the rye bourbon was a very nice duo. I think a Baby Saz or Thomas H. Handy cut to a sensible proof would also make nice selections with a pork shoulder or a brisket.

For those of you that like to BBQ and drink bourbon or rye with your meal, give us your best or favorite pairings.

Whiskey throw down – better late than never

Back late last year and then in the New Year I mentioned that I was going to attend a whiskey throw down. Well after snow storms, illness and conflicting schedules, we finally came together and completed the task of going head to head between bourbon and Irish whiskey. It all started when my wife's Aunt started talking smack about bourbon and how it was for mullet heads with wife beater shirts. She said Scotch and Irish whiskey were a more "dignified" drink. Of course, I stepped up nose to nose and accepted the challenge.

About 10 family members got together and I began the process of explaining the origins of bourbon and the different recipes one can encounter when purchasing bourbons. I started off the sampling with an '88 Weller Special Reserve. This particular bourbon comes from the famed Stitzel Weller distillery and is of course a wheated bourbon at 90 proof. A wonderful example of a soft yet flavorful bourbon. My second sample was Sazerac Rye (Baby Saz) in order to provide an example of the opposite end of the whiskey spectrum. Third offering was Old Charter 12 year "Classic 90" which is a high corn bourbon (86%) so they could experience this type of bourbon. The last was a Wild Turkey 101 8 year so they could taste a high rye bourbon. Going through this type of progression gave everyone a new understanding and appreciation for bourbon as their thinking was somewhat one dimensional (think mullet). Now, I know the Saz is not bourbon but my intention was to go from one extreme (wheat) to the other (rye) so they could understand the unique and diverse nature of American whiskey. After the first round, I brought out the big guns; 2007 George T. Stagg at a whopping 144.8 proof and a Thomas H. Handy a slightly less 134.8 proof. My wife's Aunt took a sip of the GTS and I think her eye's spun around inside her skull and I watched with muted satisfaction at her discomfort.

At the end of the evening, my wife's Aunt and others expressed surprise at the uniqueness of bourbon and declared undying allegiance to bourbon to the end of their days (ok, I made that last part up). So, in the spirit of fairness, we broke open the two Irish whiskey my wife's Aunt brought and I'll have to say, she too brought a big gun. The first was Paddy's Old Irish Whiskey which is triple distilled and aged in oak for up to 7 years. It's blended to ensure its softness yet deliver enough flavors to make it appealing. This it does in an engaging fashion as I instantly liked this particular whiskey. Unfortunately, Paddy's is not sold in the U.S. The second Irish presented was a Bushmills Millennium. Curse Auntie for bringing such a stellar example of an Irish whiskey. My thoughts of whiskey domination were now in serious jeopardy. The Bushmills Millennium is a 24 year old whiskey, distilled in 1975 and bottled for the Millennium in late 1999. This whiskey was unlike any Irish I had ever tried delivering heaps of honey and malt. It was never overpowering but well balanced and perfect. At the end of the evening Auntie generously gifted both the Paddy's and Bushmills to me and I in return, gifted her a Pappy Van Winkle 15 year. I've found my new favorite Irish whiskey; unfortunately, it can't be found anymore so I'll have to nurse this bottle over a long period of time.

I can easily declare victory over the Irish but only because that's how it is in my world, plus Auntie will never know that I did so.

How to conduct a tasting and look cool at the same time

If you've ever hosted a tasting, read on for amusement sake, if not sit down, pour a small dram of something tasty and take notes. First, I'm going to state for the record, I'm no expert and pretty much go with having fun rather than conducting a formal exercise in whiskey snobbery. The whole idea behind a bourbon tasting is to get together with other enthusiasts and enjoy bourbon together focusing on a specific bourbon or theme. Over the last couple of years I've either hosted or attended about 7 tastings and the themes included the following:

1. Blind line-up of various bottles
   
2. As Time Goes By: A selection of bourbons covering 5 decades from the same distillery
   
3. Old Forester both past and present
   
4. Wild Turkey 101 proof both past and present
   
5. Bottled in Bond
   
6. Four Roses single barrel covering 4 different recipes
   
7. Bourbon Heritage Collection and precursors (more on this in a follow on blog)
   

If you haven't conducted a tasting and want to, I understand the thought of it might be slightly intimidating and this may stem from not quite knowing where to start or what to do. There are some internet sites that provide some guidance on holding a tasting and generally give good advice. The goal here is to have fun and make it what you want. In my opinion, the execution of the tasting is what you make it for the most part but there are some basic guidelines you should follow.

1. Keep the whiskey offering to no more than 5 or 6
   
2. Good hygiene is important for all guests but please refrain from adding a splash or dab of cologne or perfume. Smelling like a French whore will only screw with your neighbors olfactory abilities.
   
3. Do not eat food that is spicy or contains things like garlic
   
4. Use the same style glassware while tasting
   
5. Put down a white tablecloth
   
6. Make sure the room is well lighted
   
7. If anyone overindulges, don't invite them back for the next tasting
   

Let me discuss each of the above in more detail. I typically offer 4-6 whiskeys. Remember that as folks begin tasting, the alcohol effects on the palate will begin immediately. If you do have more than say 6, encourage the tasters go slow and keep the sampling more moderate. Discussing what each is experiencing as they taste will keep the pace moving at a slower rate. Smelling pretty is nice when you're on a date but smelling like Chanel No. 5 while attending a tasting will only annoy your sippin neighbors and will probably get you removed from the invite list. If you eat food that is spicy or contains a moderate amount of garlic, you won't be able to taste the bourbon in an pure manner as these will affect your taste buds. What you drink out of is important as the shape and size make a difference. I tend to use the Glencairn since the shape concentrates the nose and the size makes viewing and tasting the whiskey simple. A white tablecloth provides a neutral backdrop when viewing the whiskey. This is very important especially if you are scoring the bourbons (more on that later) and having a well lighted room makes viewing the whiskey easy. Finally, as sad as it is, some folks attending a tasting can't help themselves and overindulge. I find this type of behavior to be boorish and doesn't promote the intent or spirit of the event. If invited to a tasting, have the class to exhibit some self control.

For the most part, I like to provide scoring sheets for my guests that cover 4 basic areas; appearance, aroma, entry and finish with scoring typically covering 1 for poor to 5 for best. If you don't plan on serving dinner, make sure to tell your guests to eat beforehand. This is important as you don't want your guests tasting on an empty stomach. At the very least you should provide a platter of snacks that includes things like peanuts, cheese, crackers, etc. I always serve a meal afterward that includes some form of protein which counters the effects of alcohol.

As for a theme, well, that's really up to you. You can choose to do the tasting blind (which can make it difficult for some) or open which provides for a more relaxed event. I would encourage you to have a theme as that concentrates the discussion on things like proof, distillery, age, etc. Do some research on your theme (say a specific distillery) so you can provide some background info or history on the subject matter.

As I said, there are really no explicit rules so feel free to modify and make it work for your guests and environment. The nice byproduct of hosting a tasting event is the friends you will make over time, I certainly have. Oh, and the other outcome of holding a tasting…..you're coolness just went up another notch.

Monthly Bourbon Recommendation – Pappy Van Winkle 15 year

As I've stated on many occasion, I'm somewhat partial to wheated bourbons. While I enjoy many types of whiskeys, wheated bourbons are some of my favorite. In fact, my bunker has a large number of bottles dedicated to this type. Back in February I blogged about Stitzel Weller and briefly discussed Pappy Van Winkle and his imprint on Stitzel Weller. Today, Pappy's grandson, Julian Van Winkle III, heads up the Van Winkle line from the confines of Buffalo Trace Distillery.

There are three expressions of the Pappy line; 15, 20 and 23 year old offerings. I've had all three and do prefer the 15 year. The 20 year expression is more subtle than the 15 year, has a softness to it that's very nice. It is pricey and typically goes for over $100 a bottle. The 23 year, to me, displays some astringency and wood notes that are somewhat overstated. When drinking bourbon neat the goal of course is to find one that has nice balance; the 23 year leans heavily toward barrel notes due to its longevity in wood. So that brings me to the 15 year which is the one I wanted to talk about anyway.

I discussed the 20 year Pappy back in December 2009 in an Exam-O-Dram blog and I mentioned the color being a soft golden hue that wasn't very eye catching. I can't say the same for the 15 year which comes in a 107 proof vice 90.4 proof of the 20 year. I really like the color of the 15 year as it invites you to come over and take a closer look. Doing so yields a bourbon that is a glowing red amber and begins to whet the appetite for what's in the bottle. I would say the two dominant flavors on tasting is caramel and moderate spice. The spice is noteworthy as this is typically a characteristic of rye bourbons, not wheat. The presence of spice (not peppery but baking spice) demonstrates a deeper complexity due to the marriage of the mashbill, wood, storage and age. I mentioned balance earlier and this is one bourbon that has a pleasant balance of sweet, spice, leather and wood notes.

This bottle is difficult to find in some markets and typically goes for somewhere north of $50. If you appreciate finer bourbons, this is one for the bar but please, whatever you do, don't mix it with Diet Coke or if you do, don't tell me about it.

The Premium Release

They're pretty much all doing it now; releasing premium bourbons and charging a premium price. I touched on this in my BTAC post back in October and for the last number of years, we've seen an increase in super or premium bourbon offerings. Let me create a list here and see if I can capture a good sampling:

Buffalo Trace - Antique Collection consists of William LaRue Weller, George T. Stagg, Eagle Rare, Sazerac and Thomas H. Handy. Collection first released in 2000.

Heaven Hill - Parkers Heritage Collection first released in 2007 with a batch of three, the first being the best.

Jim Beam – Bookers Bourbon which is considered the first premium release way back in 1992 according to the Beam website.

Four Roses – First released the 40^th Anniversary, followed by the 120^th Anniversary, Mariage, Limited Edition 2009 and now they've announced a new release of 17 year old single barrel 100^th Anniversary.

Brown Foreman – They haven't really jumped onto the premium bandwagon. They did release a Repeal bourbon a couple years back but that came in a 375ml gift package. BF also does their annual Birthday Bourbon release and while not that expensive, is limited and could be considered premium.

Kentucky Bourbon Distillers – Drew and his crew release some premium bourbons under the Willett, Vintage, Noahs Mill and Rowans Creek labels. They have some good bourbon that come from a variety of distilleries.

Wild Turkey – For a number of years now, Wild Turkey offered Kentucky Spirit which could be viewed as a premium as it's a single barrel at 101 proof but beyond that, Wild Turkey released Tribute a limited release of about 5,500 bottles, American Spirit and American Tradition.

Makers Mark – they've completely ignored the premium market instead sticking with their standard product. Just recently they announced a release of a new 94 proof variation that's getting some interest but I wouldn't consider this release in the premium category

Old Rip Van Winkle – this line of bourbon resides with Buffalo Trace but is managed by Julian Van Winkle. I do consider their 20 and 23 year old bourbons to be premium but in age and price only. I like the 20 year but find the 23 year to be overly astringent and woody. They also just released a 23 year old bourbon under the Old Rip Van Winkle label which comes in a decanter and gift box.

I think this gives us a pretty good idea of the premium bourbons out on the open market. There are a couple of advantages that premium bourbons offer over the standard shelf selections namely age and proof. Possibly a secondary benefit would be greater attention to storage as in the case of the Old Rip Van Winkle 23 year which was stored in the lowest part of the rick house.

As a general rule, I like higher proof bourbons; not because I'm a manly man (well maybe I am) but because it gives me control over the drinking proof. Purchasing an 80 proof bourbon locks me into one proof. Purchasing a George T. Stagg allows me to vary the proof to my drinking satisfaction. The age is another important factor as extra age provides greater depth and a longer co-mingling of the various flavor elements of the bourbon. Please keep in mind that older (age) isn't always better as I found with the Pappy Van Winkle 23 year and the Weller 19 year; both astringent and woody. I also mentioned storage location which plays an important role in the overall aging process. Any barrel high up in the rick house will age faster being subject to greater extremes of heat and cold while a barrel stored at the lowest point is less susceptible to these extremes thus aging more gracefully. A couple of my favorite premium releases was the first Parkers Heritage release in 2007 batch 1 which was about 11 years old barrel strength and William LaRue Weller from 2006 at 15 years barrel strength. These two are great examples of a super premium bourbon that's worth the extra money they command.

I for one like the fact that distilleries offer the premium bourbons as it adds another dimension to my overall bourbon experience. For most folks, these premium bourbons won't be everyday drinkers and will be set aside for those times when you want the complexity and contemplation that goes with a bourbon such as this. I know some of you think it's silly to lay down a three or four Jacksons on a bourbon but sometimes it's nice to have a premium in the wings.

A weekend with Stitzel Weller

I was so looking forward to this last weekend for two reasons. First, it was going to be near 60 degrees. This is significant because we've had one heck of a winter around Washington D.C. with lots of cold temperatures and loads of snow. Second, I was attending a tasting with a group of like minded bourbon dorks to enjoy a lineup of Stitzel Weller bourbons and its close cousins. Those who know Stitzel Weller bourbon understand that this is a bourbon made with wheat instead of rye which tends to give it a lighter, sweeter profile. They also know that Stitzel Weller has been out of production since 1992 so all the bottles on the table represented bourbon far out of production.

On the table we had around 30 plus bottles. Now, not all of them were Stitzel Weller which is why I said "cousins" as this represents bourbons like Weller Centennial, a wheated bourbon 10 years old at 100 proof, Old Weller Antique without the age statement at 107 proof, and so on. Over the course of about 5 hours, we leisurely sipped away at bourbons that spanned five decades, the oldest bottle being Very Very Old Fitzgerald, 12 year old at 100 proof from the 60's. There wasn't one that I tried that I didn't like in some capacity, of course my favorite being the VVOF. We also had an Old Rip Van Winkle from Lawrenceburg along with a Van Winkle Family Reserve 17 year old Japan release that actually wasn't a wheated bourbon but a rye. The interesting thing about this lineup was that while most of the bottles came from the same distillery, using pretty much the same recipe, the variances in smell, taste and complexity were noticeable.

I love Stitzel Weller bourbon and am sad it's no longer around but appreciate the fact that I have some in the bunker to keep me happy even for a limited time.

The Micro Distillery – McKenzie Rye Whiskey

First, let me say thanks to Tom McKenzie of Finger Lakes Distilling for generously providing a bottle of his Rye Whiskey.

I'll provide some vital statistics that Tom was able to share with me. First, the grain is of course rye and it's purchased locally there in upstate NY and the barley is imported from Canada. Tom and his partner, Brian, use a traditional fermenting and distilling process and do not use a wash. The rye content is 80 percent with the remaining being malted barley with aging at about 9 months in a traditional barrel and then finished in local sherry casks for another 3 months. The Still was designed by Finger Lakes Distilling and was manufactured in Germany. Out of respect to Tom and the hard work he's put into creating his product, I've left out some facts since they are his trade secrets. Finally, McKenzie Rye Whiskey is bottled at 91 proof.

When I received Tom's bottle, the first thing I took note of, as I usually do, was the color. It's darker than I would have expected and has a ruddy quality to it; this of course got my curiosity going. The nose really got my attention as the sherry comes through and melds with the rye, maybe playing a more dominant role on the nose. The entry has a strong rye/spice presence, as it should, wet wood, pepper and leather with the sherry coming toward the front about mid palate. The entry to mid palate was lively showing off the youth of this rye. The finish began tart and then smoothed out to a moderate conclusion. The bottle is bell shaped with an attractive label and cork stopper. My first impressions are that this is a good start for Tom and his distillery, contributing a unique product to the American Whiskey assembly. For those that are fan's of Rye Whiskey, they should have no problem enjoying a dram of McKenzie's.

I mentioned to Tom that I was excited about the creative potential that micro distilleries bring to the American Whiskey market, specifically Finger Lakes, Tuthilltown, Stanahan's, Woodstone Creek and others. I believe the micro distilleries possess creativity, flexibility and are not constrained in many ways like the big boys.

Thank you Tom for sharing your Rye Whiskey but I'm equally interested in trying your bourbon when it's ready for sampling. Coming up next, I'll be reviewing Tom's NY Corn Whiskey.

Bourbon Dork goes a…Rye

While you all know I'm a bourbon lover, I'm really a lover of whiskey. Bourbon, Rye, Irish or Scotch….it's all good. Of course, bourbon is my first choice but a good rye whiskey pulls up a close second. I received a bottle of a young rye from a New York distillery; the Master Distiller was kind enough to send me a bottle to sample. I'll be sitting down in the next day or so to sample this rye and give my impressions, such as they are.

I haven't had much to drink in the last week, so when I do sample this rye, it will be with a clean palate. Stay tuned…..

Mixin’ it up – Bourbon and Ginger Ale

As long as I've been a fan of bourbon, I've been a fan of ginger ale and mixing the two together go together like white on rice, bacon and eggs or Laurel and Hardy. There's something about a good ginger ale and bourbon that's very refreshing and delicious. Picking the right ginger ale is certainly a matter of preference and depending on the market you live in, what's available in the soda aisle will certainly limit your choices unless you order through the internet.

I'll admit that I'm somewhat of a purist when it comes to drinking bourbon which means I drink it neat 90% of the time. I don't add ice and I only add water if the proof is sky high and needs some taming (like George T. Stagg). Early in my drinking days, I routinely mixed bourbon and soda, whether it was cola, lemon lime or ginger ale. As I advanced, I moved on to drinking bourbon neat and only occasionally mixed with soda.

The story goes that ginger ale can trace its roots back to Belfast Ireland around 1850. A gentleman by the name of Dr. Cantrell is reported to have invented ginger ale and boldly stated so by embossing each bottle with the phrase "The original makers of ginger ale". An Oct. 5, 1878 article in The Lancet reporting on food and beverage products served at the Paris Universal Exhibition of that year stated "The Ginger-ale is a comparatively new beverage, which is apparently coming much into use, especially in winter and on board ship, in consequence, mainly, of its containing a much larger quantity of ginger than "ginger-beer", and hence acting more strongly as a cordial. Messrs. Cantrell and Cochrane, of Belfast, are also well known manufacturers of aerated and mineral waters…..the aromatic ginger-ale is evidently a specialty of the firm. They state that it is not analogous to ginger-beer, which is a fermented drink, and contains, therefore, a small quantity of alcohol, but that the ginger-ale is unfermented, and consequently non-alcoholic. They describe it as "sparkling and clear as the choicest champagne, as having a most agreeable odour, perfectly free from any intoxicating quality, and yet eminently warming and invigorating, pleasant to the taste and pleasant to look at.""

Ginger ale comes in two varieties, golden and dry. An example of a golden ginger ale would be Vernors, Blenheim, A-Treat, Red Rock and Bulls Head. A dry ginger ale would be Schweppes, Canada Dry and Seagram. I'll also mention Ale-8-One which doesn't market itself as a ginger ale but is a soft drink made with ginger and fruit juice.

The ability to try a broad range of ginger ale's is a limitation of market factors. Many good ginger ales are marketed at the local level. For instance, Ale-8-One is a Kentucky only soda and Blenheims is found in very limited markets. Large producers like Canada Dry and Seagrams are the dominate ginger ale products found in large grocery chains.

For me, my favorite ginger ale has to be Blenheims. It comes in three varieties, Diet, Not As Hot and Hot. Just so you aren't fooled, stacking up the Not As Hot against Canada dry would be like comparing Ketchup to a kickin' hot sauce. The Hot, which comes with a red cap as a warning, is mega spicy and I warn first time drinkers "don't inhale while drinking, it'll hurt ya".

My preference for mixing would be to use a high rye bourbon or rye whiskey when mixing with something mild like Ale-8-One; a rye bourbon with a dry ginger ale; and then a low rye or wheated bourbon with Blenheims. Of course, if you like self-mutilation, go ahead and mix Blenheims Hot and Thomas H. Handy, but if you do, have 911 standing by.

Stitzel Weller– bourbon hype or hero

For those hardcore bourbon fanatics (like me), when I first heard about the renowned Stitzel Weller bourbon, I didn't know what the all the buzz was about. I remember attending a corporate sponsored family day at Kings Dominion here in VA and received a call from my brother who asked the question "ever heard about Stitzel Weller bourbon from Canada Dry?" My comment was that I had read something about Stitzel Weller and folks seemed to think it was good stuff. That's all I knew so of course my brother picked up some bottles, later finding out the juice inside wasn't SW bourbon but liquid crap with bourbon coloring.

Just my opinion but bourbon hype goes something like this.

Q: Hey, did you hear Bison Trail distillery is coming out with a super premium bourbon called "Bison Trail Select Reserve Presidential Heritage 400th Anniversary Single Barrel Uncut Uber Delicious Bourbon"?

A: Holy $*@#, I gotta get me some of that, it's gonna be faaaaaantastic! I'm gonna bunker me 80 bottles!

I'll be the first to admit that early on I was guilty of getting sucked into the marketing hype. But a lot of what we see today is of course current market offerings but there's a secondary market of out of production bourbons that get passed around and picked up during dusty hunting and much is made of this or that bourbon and how great it is (again, guilty as charged).

Back to Stitzel Weller bourbon and maybe a quick history. Stitzel Weller was formed as prohibition was ending in 1933 and in that same year purchased the Old Fitzgerald Distillery. The following year SW begins construction of its Shively location which opens on Derby day 1935. Up until his death in 1965, Pappy Van Winkle was key to the growth and success of Stitzel Weller. 7 years later in 1972, Stitzel Weller is sold to Norton Simon who then changes the name from Stitzel Weller to Old Fitzgerald. Fast forward a dozen years and Old Fitzgerald is sold yet again and then around 1992/93 the distillery closes down for good.

Pappy Van Winkle was serious about bourbon and not just bourbon but good bourbon. His motto "We make fine bourbon. At a profit if we can, at a loss if we must, but always fine Bourbon" goes to the heart of Pappy Van Winkles passion for quality bourbon. So does that passion translate into the best bourbon ever made? Is Stitzel Weller hype or are they the hero of bourbon goodness? For those that read the bourbon boards, there's always someone who is pining away about getting their hands on SW bourbon and will go to great lengths or expense to get it. Example:

As a practice, I don't sell my bourbon. It's for drinking and sharing with like-minded bourbon dorks. But, a couple years ago, as a test, I auctioned two 200ml bottles of Old Fitzgerald Bottled in Bond bourbon, both SW whiskey. I wanted to find out just how much hype surrounded SW bourbon and the result was those two bottles sold in quick fashion for $25 each. Just recently Buffalo Trace released the 23 year old Old Rip Van Winkle bourbon, only 1200 bottles produced. I have no doubt these will all be sold for the bargain price of $350 each. The market for SW bourbon is hot but how much of that is hype or is it really because that bourbon is simply one of the best bourbon's produced? As you know, SW bourbon used wheat as the flavoring grain whereas everyone else at the time used rye. Why not be just as happy with a current wheated bourbon like Old Weller Antique, Pappy 15, Old Rip Van Winkle or for that matter, the current Old Fitz BIB produced by Heaven Hill? To get you thinking, how and why do you think (if you do) it's better, worse or comparable to what's offered today?

As a side note, Sally Van Winkle Campbell wrote a very informative book called "But always fine bourbon" on the life of Pappy Van Winkle and Stitzel Weller (Old Fitzgerald). It's a pleasant read and is a nice addition to the bourbon library.

I'll wait for comments before giving my take on the issue. Let me know what you think.

Corn(y) history

For those not in the know, all bourbon must be at least 51% corn in the mashbill by legal definition plus corn plays a significant role in the flavor of bourbon. After corn, you have the flavor grain of Rye or Wheat to give the bourbon a spicy (rye) or sweet (wheat) flavor profile. For those starting out on their bourbon crusade, I like to suggest that in addition to picking up various bourbons, adding a corn whiskey and a wheat whiskey to the bar will help in picking out flavor nuances. For the purposes of this blog, I want to touch on corn not only because it plays a significant role on the flavor of bourbon but also because today's corn going into bourbon isn't the same corn used in your dear old Grandpappy's bourbon.

I've had numerous discussions with fellow enthusiasts about the differences of bourbon found today compared to those I find in my dusty hunting and one distinctive difference I notice in some older bourbons is the viscosity is more pronounced. When speaking of viscosity I'm referring to the thick oily nature of bourbon. If you swirl bourbon in a glass, notice how the bourbon clings to the sides and runs down the inside of the glass producing "legs". Now, I'm not a scientist nor do I play one on T.V. but viscosity is something I notice and that of course produced the question; why does my 1959 Old Forester cling to the inside of the glass, slowly producing evenly spaced legs yet my Very Old Barton does the same but at a faster pace? I think one reason is corn, or rather the properties of corn.

A friend of mine gave me a DVD called "King Corn" to watch which discussed in interesting fashion, the corn industry from planting to the numerous uses corn has in our countries food supply, which would include a distilleries mashbill. About 2/3 the way through the DVD, one person discussed the engineered changes to corn over the last 30 or 40 years from corn that contained a higher degree of protein than what is found today, almost all starch. This was an interesting factoid and one that brings up the question. Did corn from 30+ years ago, which contained more protein than found today, influence the viscosity and mouthfeel of bourbon distilled during that era, or for that matter, 100 years ago? I guess the other question would be, for those that have access to older bourbons (I'm thinking of you Stoops), do they feel more oily or have a thicker mouthfeel than today's offerings? I think it does and in conducting tastings of older bourbons with fellow enthusiasts, there's a general consensus that if not the corn, then something influenced the thicker attributes of bourbon back then. Do you agree or am I just being corny? (yah, I know, that was dumb).

A hunting we will go

Today I spent the day doing a little dusty hunting and thankfully I wasn't disappointed. A relative visiting from out of town wanted to do some hunting so we ventured out into the cold to see what we could find. While the pickings were a little slim, we did come across a couple nice treats. We of course found some Stitzel Weller Old Fitzgerald Bottled in Bond and Prime. The two 750ml Old Fitz BIB's are both Bernhiem whiskey bottled by Heaven Hill. The other Fitz's are all Stitzel Weller. The Old Charter 12 year is great bourbon using a high corn mashbill. I picked up some oddities; Bourbon deLuxe and Kentucky Gentlemen. We also found some JTS Brown, JW Dant BIB, Ten High and Wild Turkey in the hexagon shaped bottle. The bottles range in bottling date from 1982 to 2006. All in all, not a bad day of hunting.