A Muddled Thought

We now come to look at two products from the Buffalo Trace Distillery. Known for their namesake product, Buffalo Trace Bourbon is also part of the same family of distilleries that puts out Sazerac Rye, the line of Van Winkle bourbons and ryes, and the incredibly well rated George T. Stagg bourbon.

While the standard Buffalo Trace bourbon is known for its impressive taste and its equally impressive price tag of around twenty dollars, up until only few years ago the distillery only offered one version of Buffalo Trace. In 2006, they announced they would begin to release several limited editions of Buffalo Trace known as the Experimental Collection. With each release they’ve chosen to age Buffalo Trace in a variety of different casks. Ranging from French oak casks to a cask that was dried via fire, to a series of bourbons that are “twice barreled”.

This year they released two different vintages that were “twice barreled”. Buffalo Trace’s process of “twice barreling” a bourbon allows the distillery to first age its bourbon in standard American oak barrels and then after a period of eight years and eight months place this spirit in new unused American oak barrels for the aging process to complete.

With two separate bottlings released this year, one from 1997 and one from 1993, and with a limited count of four hundred bottles per release, these two releases were an offering that we had to include in our look at unique spirits.

1993 Experimental:

Aromas of sweet caramel are the first thing that catch your attention as you open the bottle of Buffalo Trace 1993 Experimental. On that first sip the Buffalo Trace 1993 Experimental opens up heavy notes of oak, hints of cinnamon, that are followed up by undertones of tobacco .

1997 Experimental:
As the 1993 experimental did, the 1997 experimental starts with notes of heavy oak. This time followed up by hints of raisins, and espresso. With some water to cut the initial harshness this spirit begins to mellow slightly and reveal a spirit filled with notes of deep caramel, winter spices and ginger. The spirit finishes with a hint of burnt oranges at which time those notes of heavy oak show themselves once again.

Experiments are always an interesting thing. Since you’re trying something for the first time, you could end up with an end result that’s for the better or for the worse. Until the experiment is complete you’ll never know.

With Buffalo Traces two releases this year of double-barrelings, they’ve definitely created a unique end result. Are the heavy oak notes going to be to the liking of everyone’s palate? Absolutely not. Do I respect and appreciate this experiment in its entirety and look forward to what the next experiment holds? Without a doubt the answer to that question is an emphatic yes.

If you’re interested in trying a different take that applies different aging techniques to the traditional Buffalo Trace, these offerings are something that you should seek out.

For the past four years, Brown and Forman, the company responsible for Woodford Reserve Bourbon, has released a limited once a year offering known as the Masters Collection. With each offering they change the barrel aging slightly to create a new product. The first three were the Four Grain, Sonom-Cutrer Finish, and a Sweet Mash offering. The fourth, this year’s bottling, is known as the Seasoned Oak Finish.

While most distiller’s season and age their oak up to six months, Woodford aged the barrels used for its Master Collection in the outdoors for up to five years. This has enabled Woodford to create a product rich in flavors that take the palate on an adventure.

Before I even poured a sampling of the Seasoned Oak Bottling, I knew I was in for something different. My “Woodford Experience” began with removing the top of the bottle and being nearly knocked aside by the aromas that were released. Aromas of Christmas spices, caramel, vanilla and maple syrup wafted from the bottle.

As I began to taste this tumultuous spirit, I was presented with flavors of sweet caramel so deeply defined; it feels as if you are being “grabbed you by the throat”. All the while you are slowly introduced to the calmer and subtly flavors of dark cherries, something akin to a milky hazelnut coffee and brief notes of ginger, cinnamon, ending with a sweet honeycomb finish.

As I tasted through the Woodford Seasoned Oak offering, it had me thinking of the infamous scene from the movie, “American Psycho” in which Patrick Bateman is sitting at lunch with his competition comparing the impression that their business cards leave.

If the Masters Collection is Woodford Distiller Chris Morris’s business card, his impression far surpasses any competition.

Simply put, the Woodford Master’s Collection is magnificent.

Final Score: 9.5/10

Makers Mark. What’s the first thing you think of when you hear that name?

A Makers and Coke?

Incorrectly associated with being a high-end choice at dive bars, Makers Mark doesn’t get the respect it should.

For starters, it’s an impressive product from start to finish.

Makers Mark originates from a winter wheat that’s harvested locally from cooperative farms. This is followed up by using a proprietary in-house yeast that manages to combine both new yeast as well introducing the remnants of yeast left from previous cultures into each new batch, allowing for the possibility of yeast being used that dates back as far as pre-prohibition.

Using white oak barrels, air-dried a minimum of nine months to age Makers Mark you start to wonder about how the spirit is aged once it hits the barrel.

As you hear more about how each bottle is brought to the level the distillery feels is good enough to bottle, you start to get further curious to hear more about this spirit. Rather than stamping a particular age on each bottling, the good people at Makers Mark, age each bottle for a minimum of 5-7 years depending on taste, though if a certain barrel is not ready it will remain until deemed worthy of being bottled.

Once you begin to sample Makers Mark your greeted with a nice yet mellow flavor profile of mild notes of caramel and vanilla, making each sip worth savoring.

From the way Makers Mark goes from crop to barrel, and given it’s unique flavor profile, it’s one of those brown spirits that should be given more credit.

So what if we took this spirit and see what new cocktails we can come up with to help it earn back some of that respect it lost over the years.

First up a riff on the infamous Dark and Stormy, with some minor changes such as replacing the traditionally used dark rum with Makers Mark Bourbon and using a vanilla infused simple syrup.

The Mark and Stormy-

2 oz Makers Mark Kentucky Bourbon
1oz-Vanilla Syrup(Simple Infused with Vanilla Extract)
1/2 oz Lime Juice

Build in ice filled Collins glass and top with Ginger beer
Garnish with Fresh Lime

The Mark and Stormy. Using Makers Mark, Vanilla Syrup, Ginger Beer and Lime Juice.

A Cool Summer Day in Kentucky

2 oz Makers Mark
1 oz Palo Alto Sauvignon Blanc
½ oz Grand Navan
½ oz Yellow Chartreuse
½ Simple Syrup
½ Lemon Juice
2-3 Dashes Regans Orange Bitters
Shake with Ice
Serve in Wine Goblet

A Cool Summer Day in Kentucky. Using Makers Mark, Palo Alto Wine, Chartreuse, and Grand Navan.

A pretty, pretty bottle of Templeton Rye.

Pre-Prohibition Rye made by the same family who made it back then. Do I have your attention yet?

Okay, good. You should probably listen, because these guys know a thing or two about how to make a good rye. After liquor was outlawed in the 1920s due to a little thing called Prohibition, a resourceful town named Templeton decided to take matters into their own hands. Soon after production had started, word had spread and Templeton began to become referred to as “The Good Stuff”, to the point that Al Capone began seeking it out.

Cut to Present Day, and Scott Bush, heard tales of this Rye from his Uncle Gus whose father Frank Schroeder was responsible for the original batches of Templeton Rye. After much searching Scott found one of the original other families responsible for the recipe key to making Templeton what it was.

Partnering with the grandson of one of the original makers, Keith Kerkhoff who happened to have the original recipe, they began the search for a distiller.
Luckily they came across a distiller in nearby Breda, Iowa who was interested in re-starting production on this long forgotten spirit.

Keith Kerkhoff and Meryl Kerkhoff, Keiths Father at the Templeton Distillery.

The first batch of Templeton in 2001 yielded 68 barrels that were aged for four years before hitting shelves. This year they’re looking at an end result of about 600 barrels.

Thankfully the story behind Templeton is followed up with an equally impressive spirit.

With a nose that introduces a combination of rye married with caramel, it intrigues you even before taking that first sip.
That first sip brings tones of sweet honey, followed by caramel and ending with minor tinge of spice on the tongue.

While Templeton is not available in but a few areas, such as Chicago, Michael Killmer, the brand ambassador for Templeton advised me that they hope to hit New York shelves by the end of 2010.

Though here are a few places you can get your hands on bottle sooner than that.

http://www.internetwines.com/

http://www.binnys.com/

Templeton Rye retails between $35.00-$45.-00 per 750ml Bottle.

Final Score: 8.5/10

Laphroaig 10 Year and 10 Year Cask Strength

We recently decided to take a look at two of Laphroaig’s offerings. Their original 10 year old bottling and their cask strength 10 year old bottling. As Laphroaig is made in the Islay region of Scotland, its a highland scotch and this definitely shows itself in the flavors exhibited in both products.

The original 10 year has notes of heavy sea salt married with cherry that wake up your palate with each sip. It starts off with a peaty and smoke body and finishes with a touch of sweetness.

Laphroaig 10 Year Old- Rating 8/10

The 10 year cask strength is where Laphroaig can throw out bragging rights. The cask strength offering is simple and to the point. . It makes no excuses about what kind of spirit it is. From that first sip, you know your drinking a cask strength bottling, and we wouldn’t have it any other way. It starts off bold and ends with a long slightly sweet finish. Adding a splash of water brings out additional sweet notes of honey and sea salt.

Laphroaig 10 Year Old Cask Strength-9/10

While both of Laphroaig’s ten year offerings are impressive, the Cask Strength truly establishes itself as a leader among ten year old scotches and is a must try when given the opportunity.

After sampling both product offerings, we decided to see how the Laphroaig 10 Year Old would work in cocktails. Here’s what we were able to come up with.

A cocktail inspired Smokers Delight* but playing off the Cocoa and Caramel Undertones of the Milagro Anejo with the Smokey Flavor of the Laphroiag.

The Mexican Smoking Break
1 ¼ Oz Laphroiag Ten year
2 Oz Milagro Anejo Tequila
Chocolate Extract(3 Dashes) or Chocolate Bitters
2 Dashes Aromatic Bitters
3 Dashes Grapefruit Bitters

The Smokers Delight(The inspiration for the above drink)-
1 ½ oz Laphroaig Single Malt
¾ oz Mozart Black Chocolate Liqueur
2 Dashes The Bitter Truth Aromatic Bitter Truth
(Courtesy of Gonçalo de Souza Monteiro)

Sunday at the Loch

1 oz Laphroaig Ten Year
1 ½ oz Remy Martin 1738
3 Dash Regan Orange Bitters
1 dash chocolate extract
1 dash whiskey barrel bitters
¼ Maraska

Gran Centenario Anejo

Gran Centenario has several tequila’s in their lineup ranging from a Blanco to a Extra Anejo as well as a hibiscus infused reposado variety known as Rosangel. Today we take a look at Gran Centenario’s anejo variety. Gran Centenario starts off with agave that’s only been harvested after the ten year mark. The pina is then cooked for seventy two hours as opposed to the usual forty eight that most tequila’s are. This additional cooking time provides the opportunity for additional flavors to come out of the juices.This is followed up with aging the tequila in French limousin oak for up to three years.

This unique aging process delivers a product with an interesting balance of flavor tones.

With the first sip, the tequila introduces a refreshing feeling, that’s followed up by undertones of pepper, cinnamon, mild vanilla, cocoa with a end note of mild smokiness.

Taking all the flavors that are incorporated into Gran Centenario’s Anejo, we decided to see how it would work in some cocktails-

A Day in the Agave Garden
2 oz Gran Centenario Anejo Tequila
Bar Spoon agave nectar
Handful of Mint Leaves
Blueberries
¼ oz ST Germain
Muddle mint, blueberries and Agave Nectar
Add rest of ingredients and shake with ice.

Who doesn’t love Jessica Rabbit?

1 ½ Plymouth Gin
¼ Gran Centenario
½ Canton Ginger
¼ Simple Syrup
¼ Lemon Juice
3 Dash Rhubarb Bitters
2 Dash Grapefruit Bitters

The Who Doesn't love Jessica Rabbit? Cocktail

Spring Time in Jalisco
2 oz Gran Centenario Anejo Tequila
1oz St. Germain Elderflower
3 Dash Grapefruit Bitters
¼ Bar spoon Agave Nectar
1 oz Citadelle Reserve Gin
1 Dash Aromatic Bitters
Muddled Slice of Cucumber
2 Mint Leaves(Do not change this amount)

Sammy Cabana
2oz G’vine Florision Gin
½ oz Gran Centenario Anejo Tequila
3 Dash Regan Orange Bitters
½ Oz Agave Nectar
Muddled Raspberries

Embrace the flavors of Buffalo Trace.

I originally intended to include Buffalo Trace in our recent father’s day gift guide, however we weren’t able to obtain the review sample in time. With this said, Buffalo Trace is by pure definition a great example of a bourbon. What makes it stand out among most bourbons are its price and the rich flavors that come along with such a great price. Buffalo Trace Bourbon retails for around $25. In contrast most spirits that are worth their weight in ice, tend to start around $30 or $40. Take for example most quality gins or scotches. Normally with a few exceptions you can’t find a good bourbon under this price point, the only other exception that comes to mind is the Four Roses Small Batch which runs around twenty eight dollars.

By combining Kentucky and Indiana corn, rye, and a malted barley as well as a top-secret mash bill recipe, Buffalo Trace Distillery is able to yield an end result that is filled with incredible flavors.

A ninety proof bourbon that has notes of spice and oak. Adding a splash of water introduces notes of caramel, nuttiness and a tinge of mint.

With its great price and flavor profile, this is a must have for anyone looking to try something new or someone searching for bargain. It also makes a great gift in the under $30 range for the upcoming father’s day holiday.

This is the first of a new column on A Muddled Thought, to be known as the Brown Spirit Highlight.

The goal of this column will be to highlight a particular bourbon or scotch aka the brown spirits that go above and beyond quality and flavor in their execution.

The honor of the first brown spirit highlight goes to Four Roses Small Batch Bourbon.

The secret to the products within the Four Roses family is a combination of several different mashbill recipes in conjunction with 5 proprietary yeast recipes to create any one of ten final recipes.

One of the end results of this process is their Small Batch. Their small batch is made by combining two of these mash bill recipes with two yeast recipes: “One known as the O yeast for notes of fruit and the other “K” yeast for a spicy flavor. This creates a flavor profile that’s made up of mild notes of coffee, cocoa and hints of vanilla. Adding a splash of water the profile expands to include notes of caramel, nuttiness and some mild spice as it hits your tongue.

Four Roses Small Batch retails for $27.99.

Four Roses Small Batch