finished

Historical Non-distilling producers had the ability to add compounds to the whiskey or grain distillate to make it taste something like whiskey. Caramel, coloration, tobacco juice and a whole host of other ideas were explored to make sure that supply could meet demand of the time.

The problem became that more legitimate and storied brands became reluctant to refer to their products as bourbon because of this effort to speed up the sales cycle. This brought around things like the “Bottled in Bond” act and the “Pure Food and Drug Act of 1906”. Traditional distillers and producers were pushing back against this “short cut” mindset that was running rampant in their market segment.

This helped to define not only the product segment within the spirits industry for American Whiskey, but it also helped to build a standard flavor profile of American Whiskey. Given the requirements for the distillation methods, aging requirements and other facets of American distilling we can identify what the taste of the United States is.

This seems pretty great, but in a process that is part wizardry and part artistic expression some times the creative person wants to expand beyond that.

Topics/Brands Discussed:
Finished Bourbon
Thomas Moore/1792/Barton
Belle Meade Honey Cask
Traverse City Whiskey Company Cherry Whisky
MB Roland Dark Fired Corn Bourbon


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