WHISKEY FUNERAL OF THE DAY: Johnny Depp claims that when he dies he wants his remains placed in a whiskey cask for all of his mourners to drink from.
I’m pretty sure thats the most bad ass way to get gastroenteritis.
KINGS COUNTY EVENT AT CHAR NO. 4 STARING NICOLE AUSTIN
Listen, to be fair I know nothing about whiskey, the reason I started this blog is because I want to know more about whiskey. I am an armature, but at least I’m a professional one at that.
This is not the case for Ms. Austin who is an engineer/distiller for New York’s First distillery since prohibition (making them what they state the “oldest distillery in NYC” And even though they started in April 2010, they would be correct). Kings County started with making their very own moonshine from their apartment in Bushwick, Brooklyn and from there they now have branched out to make their own Bourbon as well.
Nicole gathered with other nerds like myself to talk about the steps on how to make moonshine. The chemisty and physics alone of it all made me regret sleeping through all of high school. If only I had known that chemistry would help me get drunk!
Moonshine is just a slang term for “Corn Whiskey”. Its the foundation for bourbon, but what makes most moonshine turn into bourbon is just a newly charred barrel and a little bit of time.
Here is what you need to know about Kings County moonshine:
- Its is a mixture of mostly corn and barley. WARNING any corn whiskey that claims to be 100% corn whiskey can only be called that due to the extra chemicals they add to their mash. Corn needs to be broken down by enzimnes which is what barley is added to the mix. While corn has very little amount of enzimes, barley (especially barley that is made FOR the sole purpose of making whiskey) has an over amount of enzimes. Knowing this, when you see a label reading “100% corn whiskey” its because instead of using bailey they use chemicals to break down the corn mash. Better tasting? worse? that’s up to you to decide.
- Their organic corn comes from local farmers in the finger lake regions while their malted barley comes from experts in Scotland. Their barley is called “Golden Promise Barley” (sounds fancy, no?)
What they may lack in experience and history, the distillers of Kings County gain in love over their product. Nicole explained in great humor and modest fashion the mistakes they have made and the reason they make only 2.5 gallons of whiskey a day is not to seem snobbish and up the price but because they are working out of a 325-square foot room.
If you can get your hands on some Kings County corn whiskey or bourbon I highly recommend it. If you can talk to any of the makers of this delish nip, I command you do so. They will enlighten you and get you drunk in the process.
Also they gave us a free bottle of their Moonshine. AND YES I’M GOING TO GO CAMPING WITH IT.
Angels of Envy bourbon has been released recently. The creator, Lincoln Henderson started as distillery manager for Old Forester and Woodford Reserver and here his son, Wes, gives a little peak on what to expect and how to properly taste whiskey.
(via: Bourbonblog.com)
Moonshine Takes A Step Up To The Snobs
As American Whiskey gets more recognition and most amount of distilleries since the prohibition area there have been more and more variations of Moonshine.
Now a lot of people may ask, what exactly is Moonshine? Moonshine is the same as most whiskeys with the slight difference that it goes through little to no barrel aging which is what gives most whiskeys that brown color.
The Wall Street Journal says:
Yes, it may conjure images of mountain men concocting illegal booze using junkyard auto parts, but many artisanal distilleries have recently elevated the backwoods spirit to something worth sipping as you would a fine brandy.
“Our white whiskey has a very deliberate approach,” says Brian Ellison of Death’s Door Distillery. “We utilize a yeast that is better suited for wine. The result plays up a unique note of amyl alcohol found in good grappas, pisco and rhum agricole.”
It’s true: There’s a distinctive farm-like pureness to these whiskies that puts them closer to an earthy genever (traditional Dutch gin) or cachaça (a rum-like spirit from Brazil) than a bourbon. (via)
Which brings the questions, is Moonshine better than the well aged, matured Scotch? A lot of whiskey snobs believe so. With this new age of whiskey rising and more new and fresh faces distilleries opening up in all corners of America, does age really matter?
Due to the prohibition, most American distilleries were wiped out, making it difficult to find anything aged more than a few decades. But does that mean that their fathers (Scotch Irish whiskeys and the like) are better? No, of course not. It just means its different. Now, more so than ever is the time to try new things. Whether the whiskey is clear or brown, aged or not, from afar or in your town, no one can deny that each one is unique and interesting. Which ones are better or worse is up to the taster and taster only.
Different Moonshines to try are:
- Death Door’s White Whiskey
- Ole Smoky Tennessee Whiskey
- High West High Country Single Malt
- Glen Thunder Corn Whiskey
- House Spirits White Dog Whiskey
- Kings County Distillery Moonshine Corn Whiskey
- Hudson New York Corn Whiskey
Drink white and be safe, y’all!
-Whiskey
Introducing, WHISKY IN A CAN
South America is known for a lot of things, camping seems to be one of them, drinking could be another. So they introduced a new way of lugging whiskey to and from the woods: whisky (scotch to be exact) in a can.
Interesting some say, an outrage says others. Mostly the Scottish.
But whats the big deal? Cheif executive, Manish Panshal says, “Its light weight, portable and completely recyclable, which is good news. It will be one of the hot picks for any outdoor activity.”
But Jim Murray who wrote The Whiskey Bible says, “I’ve tasted over 3,000 types (of Scotch) and can honestly say that I’ve never come across these brands.”
So is the problem that the can of whisky is not real Scotch and there for false advertisement? Or is the problem simply that Scottish don’t want to see their product, which is so tied with their history, forced in a throw away can and the magic behind it gone?
WHISKEYS KICK ASS AD OF THE DAY: Jim Beam
I didn’t regret the past 6 years on Vodka Tonics.
(via:heterosapien)
WHISKEY’S HAPPY BIRTHDAY BOTTLE: Jack Daniel’s 160th Anniversary Bottle
Its still Old No. 7 on the inside but the outside’s a bit different. Celebrate Jack’s birthday with the Jack Daniel’s 160th Anniversary Bottle, a special bottling with a smoke-gray metallic foil label, and a neck label with a unique number on each bottle. Jack’s actual birthday is unknown- sometime in September, 1850- but you can still celebrate the birthday by getting drunk with and on the birthday boy.
WHISKEY’S BIG NEWS: New At Maker’s Mark
Marker’s Mark has a new whiskey and a new distiller. The whiskey, Maker’s 46 is the first real product innovation in the company’s 52 years, outside of different colored wax on some special bottles, Marker’s 46 is made by dumping the whiskey from Maker’s barrels, then affixing seared French oak staves to the inside and returning the whiskey for an additional short aging period. “Searing” is explained as a level of heating just short of toasting that brings out the vanilla and caramel flavors of the oak. The process gives the whiskey more caramel, spice and vanilla, according to master distiller, Kevin Smith.
The whiskey is also bottled at a slightly higher 47% ABV. Don’t expect to see a lot of it. They’re only bottling about 25,000 cases this year, compared to about a million cases of regular Maker’s Mark.
The new distiller was a lot easier; Kevin Smith just called Greg David and asked him. Davis, the former master distiller at the Tom Moore distillery when it was bought by Sazerac, joined Maker’s Mark as director of distillery operations, and reports directly to Smith. Congratulations, Greg. That’s a sweet job.
(Order it here at Maker’s Mark)
WHISKEY AD OF THE DAY
sean. Whiskey Loves You. No… seriously though. I love you.
