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Everything posted by mickblueeyes

  1. Not sure what you are indictating Sk. (BTW, I am one of the dissenting vodkaphiles if you check at the beginning of this thread) It seems to me that you are saying that in order for a vodka to be sold in the US and labeled vodka, it must be distilled to 190 proof. I do not believe this to be the case. I am almost certain that there are dozens of vodkas distilled a lower proofs than this. I will do some research and get back with you. Regarding your rum example, I think you are right, to a degree. For the same reason I call every spirit whisky (because they are all uisge), I think you can right
  2. Pretty sure the Pilgrims were big fans of drinking. Not sure why you have a chip on your shoulder about that. I buy fireworks whenever I want. And the poster above you exercise's his/her right to buy booze in a less restricted area for selection and price. That seems like capitalism at work. What more could you want?
  3. sk, I am a fan of used barrels, check my profile (scotch fanatic) and bourbon is my second love (184 bottles in my private collection). That said, I am interested to see what the Woodford bottle says. I am betting the TTB would not let it pass as just "Kentucky Straight Bourbon Whiskey". Almost certainly, like the Jim Beam Masterpieces and the Buffalo Trace, it will say "Bourbon Whiskey aged in Sonoma-Cutrer Chardonay Casks". I am thinking adding the qualifier is the only thing that gets it by TTB label approval. I will let you know when it shows up in the shop! I am glad you follow the logic
  4. LOL! I am smoking a cuban cigar and drinking absinthe.
  5. That is sort of what I was trying to hint at. I think the broader your rating system becomes, the more objective it becomes. For instance: good vs. bad. Because of the broadness of the categories, by default, you are going to have much more agreement about what is a good wine or what is a bad wine. Or: Not recommended, recommended, highly recommended, must have, best value. Slightly more specific, but still broad enough that most people, critics included, will agree with you. Once you break into stars and points, I think you become so specific that it is almost totally subjective on the mar
  6. ← Not sure eje. I just lifted the info from their site.
  7. On the Old Potrero, they use uncharred new barrels for the 18th century, which would prevent them from being able to call it "rye" and it may be younger than 2 years, which would prevent it from being called "straight" The "Straight Rye Whiskey" is over 2 years old and aged in charred oak. The "Hoataling's" is aged in used barrels.
  8. One more quick addendum: One of the reasons for the rules that were enacted in 1964 was to prevent the "finishing" of whiskies by adding flavoring agents of any type and standardize the process. This is extremely important when you are creating a product that is internationally known as "American". Suggest to Cognac makers that they should lift the regulations on how they age Cognac or Champagne or Armagnac or Calvados or Single Malt Scotch or Irish Whiskey or any other distinct appellation and I think you would encounter severe resistance. I don't think any bourbon maker would tell you they
  9. Let me clarify what I am trying to say. Bourbon is a generic term, to some degree. Just to make sure we are starting from the same place, let's recap: The term Kentucky Straight Bourbon Whiskey is a set of four distinct legal terms. "Kentucky" means it is from KY. "Straight" is a qualifier stated by Section 5.22 (b) (1) (iii) which means that it has been aged for more than two years in the "prescribed containers" and conforming to the standards in sections 1(i) or 1(ii) under 5.22 (b). "Bourbon" means 51% corn, charred new oak barrels and not more than 125 barreling proof. "Whiskey" means di
  10. LOL! Yep! One day I overheard an employee at another local shop inform a customer that the darker a scotch was, the peatier it was. . .I almost lost it in the floor! Between customers, barkeeps, restauranteurs and liquor store employees there is enough to laugh at forever.
  11. Don't get me wrong, I am the king of finding sub-$10 wines! I love me some Argentina and Chile!
  12. The 1, 2, and 3, should be indented under the original 2. Anyhow, I am not looking to argue, but I do enjoy these types of discussion; it is how good information is really hashed out. Anyone can post long lists of information, but debate spurs interesting facets, IMO. Just like when we hashed out that "colorless and odorless" only applied to vodka manufactured in the US so long ago. I doubt either of us would have figured that out had we not gone back and forth on it on that monstrous thread.
  13. Slkinsey: I went to check out the code. If you look at how that page is set up you have: (2) Whiskey (1) Bourbon Whiskey (2) "Whiskey distilled from Bourbon mash" (3) Light Whiskey The paragraph you refrenced is not referring to bourbon, but a different subclass of "class 2" whiskey.
  14. Could you please direct me to the link where you picked up that info? It seem that you are saying that the law states Bourbon can be aged in used barrels? The whiskey world needs to hear about this! The adding of any flavoring agents whatsoever precludes a bourbon from being called "Straight Bourbon Whiskey". Examples: When the Motlows applied to the TTB to get approval for Jack Daniel's, it was not allowed to be called "Bourbon" due to the filtering through sugar maple charcoal. Beam Masterpiece was not allowed to be called Straight Bourbon Whiskey, but instead had to be called "Bourbon age
  15. There are certainly exceptions to the rule, but I believe that for the most part, people that drink $100+ bottles of wine to get drunk is a far smaller percentage than those drinking $6.99 mags? Agree or disagree? I have sold wine and spirits for several years. I have never had a customer (not once) come in and say "I am looking for a value wine, you know, something under $5 for a fifth or $8 for a magnum" that wasn't clearly looking for "Quantity". The people that are that cheap drink box wine. Sure there is a contingency of the over 55+ crowd that still drinks Carlo Rossi and Almaden and lov
  16. Tess, I don't think anyone here is making fun of anyone for being uninformed or even uneducated on the subject of wine or spirits. On the other hand, it is the people that come into our shops/restaurants that act like they know everything that make situations funny. I say dumb things when I try to talk about tech stuff or even try to program my tv th at I am sure the kids at Best Buy think is hilarious or my cable repair man laughs about while he chats with his buddies. That doesn't mean it isn't funny or even that I should mind someone is having a laugh at my expense. Life is just that way.
  17. This subject has bedevliled me for quite some time. I primarily do my tasting in the spirits world, but have been privileged enough to taste through several thousand wines over the past 8 years in the wine and liquor business. Ratings do affect customers, period. I think we can all agree on that. But what kind of rating system works the best? I find it hard to believe that any taster for Wine Spectator could qualitatively say that a wine they rate today at 90 points, they "liked better" than a wine they rated 6 months ago at 89 points. I could understand if they only rated 30 wines a month, b
  18. I was at a blind tasting with Charles Shaw cab. We threw in several other cheap cabs (Carlo Rossi, woodbridge) and a couple of decent $12 bottles (Chateau St. Michelle and Columbia Crest). The one guy who always claimed to be "in the know" on Cabs picked Carlo Rossi as #1 and Charles Shaw as #2. Everyone else picked the CSM and CC as one and two and rated Charles Shaw dead last behind Carlo Rossi. This was a tasting among 6 wine and spirits professionals all with 7-10+ years of experience and only one inexperienced person (can you guess which one it was?). Charles Shaw, like Franzia, Almaden
  19. Tabasco has been done by the Scotch Malt Whisky Society before. Undrinkable. So they bottled it as hot sauce and sold the hell out of it! LOL!
  20. Too many to name. #1 Customer: What are the subtle differences between the Franzia White Zin and the Almaden White Zin (5L boxes)? #2 Customer: I am getting a gift. What is your most expensive bottle of White Zin. Me: Beringer, sir. Customer: How much is it? Me. $5.99 #3 (a couple days ago) Customer: I just moved from Texas and the movers destroyed my wine collection. Can you help me put a value on it? Wine Manager: Can I see your list there? [Looks at list] Sir, I don't believe that a 1994 bottle of Beringer White Zinfadel has any value whatsoever. #4 Customer: Where are your good wines?
  21. Not sure I understand your post regarding letter vs. spirit. It appears to me that they are following both the spirt and the letter of the law. Stainless steel is inert, thus has no influence on aging. Hirsch was stored in that manner to prevent it from further aging, evaporation and oxidation. It had no effect on their labeling it bourbon. I wonder if they had to submit the "change" in storage to the TTB to get it reapproved? I am guessing that allowing it to sit in stainless would be considered "storage" and not "manufacture"? Whereas, aging in any type of wood would be considered part of t
  22. I would disagree that the Feds hate the booze business. We generate more revenue for them per year than any other inudustry outside of pharmaceuticals. Let's face it; alcohol is a controlled substance. Controlled substance isn't a bad word. Medicine and food are controlled substances. The FDA regulates everything from production to sale. It is a measure of protection for the consumer to ensure that substances they take into their bodies are safe. Do the TTB and FDA perhaps go a little far in their protectionism? I would say yes. On the other hand, the chances of you getting hit with a petty la
  23. No, I understand what "new oak barrels" means. The "new" means, as you say, that nothing has previously been aged in the barrels. What I see here in the law is that, in order for the spirit to be called "bourbon" it has to be aged in charred new oak barrels. In actuality, it could literally be poured into charred new oak barrels, aged for one minute, poured back out and still labeled as "bourbon." There is a two year minimum aging time only if the product is going to be labeled "straight whiskey." So, this establishes the fact that a mash bill of >51% corn, distilled to <160 proof a
  24. On the Woodford note, Woodford has always been a gimmick. It isn't bad whiskey, but from the beginning it has always pulled the wool over the public's eyes, even if just a smidge. Woodford comes from the Early Times distillery where Old Forrester comes from. Now, I am a fan of Old Forester (especially the "signature" 100 proof and the Birthday Bourbons). Lincoln Henderson started selecting "honey barrels" those with a softer profile than the normally masculine (leather, earth, tobacco) Old Forester that were bottled as Woodford Reserve. Of course, no one was told openly that Woodford Reserve
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