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CajunKing 6 years, 5 months ago.
OK, let's clear up a couple of things.
Most whiskey is charcoal filtered. It removes some fatty acids and esters that cloud the spirit when ice is added. It's activated charcoal, like for purifying drinking water. Dickel actually chills to 40 degrees and soaks in hardwood charcoal. It's their twist on the Lincoln County Process (JD doesn't chill and drips rather than steeps). This extra step was originally thought to be a way to accelerate the aging of the spirit. They do that with their Tennessee whisky and with the rye that is distilled for them in Lawrenceburg, IN.
So yes, just a bit south-east of where I am, George Dickel distills and ages their Tennessee whisky. No charade, Mayor.
I’m going to be paying more attention to price in the future. I agree that LDI/MGP makes some fine products. I think I read that MGP charcoal filters their booze so the Dickel thing might be just a marketing gimmick. Now I need some side by side taste testing. Mayor Al, the old Huber Brewery in Monroe Wisconsin is now selling spirits. They do a fine job with contract brewing beer but their house brands are pretty horrible. They now are called Minhas Brewery and how they came to own it is pretty interesting. Their soda brand is Blumer’s and it is top notch stuff. Too bad they discontinued making sugar free as I thought they were the best I’d ever tasted and that included Dr. Brown’s.
I enjoy the Dickel rye — I read somewhere that it’s trucked up from Indiana to Diageo’s plant in Plainfield, IL, where it’s charcoal filtered and bottled.
Sort of makes the long walking tour of George Dickel down in Tennessee that some of us did a few years back seem to be a charade.
I did see that Huber’s now has their own distillery making Brandy and Vodka from the crops on the farm here in Indiana. That’s another branch of the Huber’s Family Farm Restaurant outfit reviewed here on RF.
We have enjoyed some of their fruit wines, but not the spirits, yet.
I tried to tell you about Templeton months ago, Davydd. Oh, Ye of little faith.
No reason not to enjoy the ryes out of LDI, though. They've been making that same 95% rye for ages. Used to go into Seagrams blends. Good juice.
Just can't respect businesses that pretend to distill.
Ah! Say it ain’t so! [:(]
That kind of puts a damper on things. I’ll be hanging onto Sku’s list when visiting the liquor stores. Thankfully, the bourbons I have been buying are genuine to the distilleries I’ve toured. I’m disappointed in Templeton Rye, but I have already found a Canadian rye I like better. Now I have to check it out. It is not on the list but is bottled in Oregon.
I enjoy a Makers Mark Bourbon occasionally and I know by personal experience that it’s distilled, aged and bottled in Ky. I took the tour in 2012. I even dipped my own bottle of their clear as a keepsake.
For more everyday usage I enjoy Costco’s Kirkland Signature Bourbon. It’s advertised as small batch and I believe distilled, aged and bottled in Ky. I’ll have to dbl check that though. I like their tequila as well.
Fellow Roadfooder X1 posted this on Facebook today. http://www.thedailybeast.com/articles/2014/07/28/your-craft-whiskey-is-probably-from-a-factory-distillery-in-indiana.html http://www.thedailybeast.com/articles/2014/07/28/your-craft-whiskey-is-probably-from-a-factory-distillery-in-indiana.html Many of the brands you’ve known and loved come from MGP in Lawrenceburg, Indiana and is sold in bulk to well known companies who may bottle and label but not distill in Kentucky, Tennessee, and Iowa. I’m shocked to learn that Templeton Rye is a marketing product and not a distillery one. To be fair I learned that George Dickel Rye is run over charcoal before bottling. Another link tells who distills and who doesn’t. That too is enlightening as product owners put a number of labels on product. http://recenteats.blogspot.com/p/the-complete-list-of-american-whiskey.html#Distilleries http://recenteats.blogspot.com/p/the-complete-list-of-american-whiskey.html#Distilleries Another story told about the Rebel Yell Distillery which no one can tour as it no longer exists, that is unless you take a Bernheim Distillery tour who makes it for Luxco under contract. [:(]
As long as I’m not forking over the $40 for a bottle, I’d gladly toast with the Templeton, Davydd. Seeing as how that was your friends’ brand, it is fitting that you guys raise a glass to his memory when you meet. Maybe it’s just as well that he passed on before finding out about the true origin of his preferred tipple. Especially with whiskey, the history (bogus or otherwise) is part of the appeal. I, for one, love that when Beam snatched up Old Grand Dad from the ashes of United Distillers, they kept the same high rye mash bill and unique yeast strain, rather than use their house yeast as they’ve done with other brands they aquired. OGD was my grandfathers’ choice and I like that I can taste something close to what he (and Harry Truman) enjoyed.
Sorry if I sounded nanny-nanny boo-boorish with the “I told you so”.
It’s only disappointing. The Templeton Rye itself is still worthy as a drink. Actually, I have gravitated on to 1910 aged 12 years Canadian Rye. I like it even better. It is imported and bottled in Hood River, Oregon.
I still like Pikesville, it”s still a bargain
As long as I’m not forking over the $40 for a bottle, I’d gladly toast with the Templeton, Davydd. Seeing as how that was your friends’ brand, it is fitting that you guys raise a glass to his memory when you meet. Maybe it’s just as well that he passed on before finding out about the true origin of his preferred tipple. Especially with whiskey, the history (bogus or otherwise) is part of the appeal. I, for one, love that when Beam snatched up Old Grand Dad from the ashes of United Distillers, they kept the same high rye mash bill and unique yeast strain, rather than use their house yeast as they’ve done with other brands they aquired. OGD was my grandfathers’ choice and I like that I can taste something close to what he (and Harry Truman) enjoyed.
Sorry if I sounded nanny-nanny boo-boorish with the “I told you so”.
them good old boys were drinkin’ whiskey and rye
Singin’, “this’ll be the day that I die.
Pikesville Rye is my favorite, and I miss the days when it was $7.99 a bottle.
I don’t think that rye is as carefully regulated as bourbon
A company called Masters Choice has been sending me info on their special corn seed. They think that their higher starch corn is better for feeding cows, but I wonder if it would make better mash?? More starch=more simple sugar=more alcohol??? Wine companies brag about special grapes, so maybe one of these new whiskey companies could brag about special corn. I know that different corn makes different corn meal. Recently I have been using Kenyon, stone ground from heirloom corn in Rhode Island.
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