Silver Medal Award Winning Spirits
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Better Whiskey Through Science! Leveraging a Public Corn Breeding Program to Improve Regional Whiskey Flavors and Create New Industries
Better Whiskey Through Science! Leveraging a public corn breeding program to improve regional whiskey flavors and create new industries Rob Arnold, MSc Seth C. Murray, PhD Head Distiller Associate Professor and Eugene Butler Endowed Chair Firestone & Robertson Distilling Co. Dept. of Soil & Crop Sciences PhD student, Texas A&M University Texas A&M University @TXDistiller @DrSethMurray What is Whiskey? https://www.winebags.com/The-Compendium-of-Alcohol-Ingredients-and-Processes-s/2054.htm Whiskey: generic. Distilled alcohol made with grain and aged in a wood barrel Most U.S. whiskeys use a lot of corn Bourbon whiskey: US Law: 51+% corn, distilled <80% alcohol, barreled at < 62.5% alcohol, new charred oak barrel Tennessee whiskey: Usually filtered through charcoal Texas whiskey: The best whiskey! Rye whiskey: 51+% rye (grain) Scotch whisky: Usually malted barley, distilled 2 times in Scotland Irish whiskey: Usually malted barley, distilled 3 times and aged 3 years in Ireland Most corn (maize, Zea mays L.) is not sweet corn Corn - $51.5 billion, 89 million acres, 404 million tons Sweet corn - $860 million, 495,000 acres, 4 million tons Plant breeding and agronomy have increased yields Brummer, E.C., W.T. Barber, S. Collier, T.S. Cox, R. Johnson, S.C. Murray*, R.T. Olsen, R.C. Pratt, and A.M. Thro. 2011. Plant breeding for harmony between agriculture and the environment. Frontiers of Ecology and the Environment 9:561–568. Data from USDA- NASS A need to feed the growing world population Nobel Laurate Dr. 10 billion people Norman Borlaug by 2050 “Father of the Green Revolution” Former Texas A&M Faculty Member http://www.worldfoodprize.org/ http://esa.un.org/unpd/wpp/Graphs/Probabilistic/POP/TOT/ 170 U.S. -
Articles • Distilling Tradition: the Traditionalization of Craft
PAGE 89 • Articles • Distilling Tradition: The Traditionalization of Craft Moonshine at Bear Wallow Distillery CAROLINE HUNDLEY MILLER Indiana University, Bloomington Abstract: Moonshine has traditionally been defined by the illicit nature of its production. Increasingly micro-distilleries are basing their business on the production of “legal moonshine”—legally produced un-aged whiskey labelled by the distillers as moonshine. This paper draws primarily on ethnographic work at Bear Wallow Distillery to understand how the owners create a destination distillery by connecting their legal moonshine and distillery experience to a local moonshining tradition and a broader rural American imaginary. It will also explore issues of traditionalization and commodification of heritage through examining how micro-distilleries rely on a perceived connection with an “authentic” moonshine tradition even as they seek to challenge traditional definitions of moonshine in the development of their own moonshining tradition. Bear Wallow Distillery is a family-run craft micro-distillery in Gnaw Bone, Indiana, nestled in the hills of Brown County. Brown County, situated about an hour south o f Indianapolis, is a popular tourist destination, especially for outdoor recreation. Its beautiful outdoor attractions include Hoosier National Forest, Brown County State Park, Yellowwood State Forest, Lake Monroe, and Lake Lemon. The distillery opened in 2014 and is owned and operated by Susan Spagnuolo. The distillery is truly a family-run business: Susan’s son Adam is the head of production, her son Jon is in charge of marketing and creates all the labelling and logos, and her husband Mike works at the distillery entertaining customers with highly engaging tours on the weekends. -
Alembic Pot Still
ALEMBIC POT STILL INSTRUCTION MANUAL CAN BE USED WITH THE GRAINFATHER OR T500 BOILER SAFETY Warning: This system produces a highly flammable liquid. PRECAUTION: • Always use the Alembic Pot Still System in a room with adequate ventilation. • Never leave the Alembic Pot Still system unattended when operating. • Keep the Alembic Pot Still system away from all sources of ignition, including smoking, sparks, heat, and open flames. • Ensure all other equipment near to the Alembic Pot Still system or the alcohol is earthed. • A fire extinguishing media suitable for alcohol should be kept nearby. This can be water fog, fine water spray, foam, dry powder, carbon dioxide, sand or dolomite. • Do not boil dry. In the event the still is boiled dry, reset the cutout button under the base of the still. In the very unlikely event this cutout fails, a fusible link gives an added protection. IN CASE OF SPILLAGE: • Shut off all possible sources of ignition. • Clean up spills immediately using cloth, paper towels or other absorbent materials such as soil, sand or other inert material. • Collect, seal and dispose accordingly • Mop area with excess water. CONTENTS Important points before getting started ............................................................................... 3 Preparing the Alembic Pot Still ................................................................................................. 5 Distilling a Whiskey, Rum or Brandy .......................................................................................7 Distilling neutral -
Spirits List
PROPRIETARY SINGLE BARREL WHISKEY WHISTLEPIG OLD WORLD - HBC PERU Rye Whiskey finished in 100% Peruvian Rum Casks. Aged 12 years, Cut to 86° at Bottling .........................................................$25.00 Nose: Caramel and butterscotch. Palate: Distressed leather, light tobacco, new beach ball. Finish: Medium finish. Coats your tongue and disappears. EAGLE RARE - TEJAS KENTUCKY CLUB Aged 10 years, Cut to 90° at Bottling...........................................................$16.50 Nose: Light and approachable with vanilla shining through. Palate: Rich oak and soft caramel for days. Finish: Long and comfortable. WELLER FULL PROOF - EIGHT ROW FLINT Aged approximately 6 years, Cut to 114° at Bottling ..............................$16.50 Nose: Butterscotch, vanilla, and tobacco. Palate: Charred wood, fig, baking spices. Finish: It’s everything you look for in a great bourbon with lingering caramel notes. OLD FORESTER - BARREL PROOF Aged 5 years, Cask Strength at 126.6° ........................................................$16.50 Nose: Big baking spice notes off the bat. Palate: Sweet, heat, and a little more sweetness to finish it off.Finish: Nice, round mouthfeel - leaves you with a little something. BARRELL SINGLE BARREL - EIGHT ROW FLINT Aged 14 years, Cask Strength at 110.1°.................................................$20.00 Nose: Just like walking into a barrel room plus a little vanilla. Palate: Cherry, stone fruit, and all that woody goodness. Finish: Drinks a smidge hotter than it really is. You can feel it in your chest. OTHER PROPRIETARY SPIRITS L’ENCANTADA ARMAGNAC - SPACE COWBOY Our First Armagnac. Collaboration with Nasa Liquor, Houston, Texas Aged 18 years, Cask Strength at 99.2°........................................................$32.00 Nose: Honey notes evolve into sweet toffee and fig.Palate: Lively and long. -
2021 Entry Timeline Entry Fee Entry Checklist Contact
2021 ENTRY TIMELINE Entry Deadline: Friday, May 14th In Person Spirit Delivery: May 14th -21st, (email to make appointment) Deadline to Ship Spirits: Friday, May 14th ENTRY FEE $150 per Spirit ENTRY CHECKLIST Read entry materials, decide what to enter Enter online and pay entry fees by deadline at distilledsandiego.com Save email confirmation, ship entries for judging to: San Diego County Fair/Exhibits Department Distilled Spirits & Cocktail Competition 2260 Jimmy Durante Blvd. Del Mar, CA 92014 CONTACT Rich Cook, Director Entry Office (858) 792-4207, [email protected] 2260 Jimmy Durante Blvd, Del Mar, CA 92014 distilledsandiego.com Here’s How It Works All Spirits must conform to federal TTB and state ABC regulations and standards of identity and be currently produced in commercial quantities. No specially prepared samples will be accepted. Entries must be in their final container and sealed. Categories that are not recognized by the TTB or not in approved TTB size formats will be automatically removed from the competition. Eligibility Open to commercially licensed Spirits producers with valid DSP (Distilled Spirits Plant) permit and/or distributors. All Spirits must be entered with permission of the brand owners, and be available for commercial sale. Limits There is no limit to the number of entries per producer. No Spirit may be entered in more than one (1) class. Tips When Registering Register each spirit under the correct distillery name. Check your distillery’s name spelling/completeness. Review your entry cart before you complete the registration transaction to assure that you have entered the correct division and class for each distillery/Spirit. -
Building a Home Distillation Apparatus
BUILDING A HOME DISTILLATION APPARATUS A Step by Step Guide Building a Home Distillation Apparatus i BUILDING A HOME DISTILLATION APPARATUS Foreword The pages that follow contain a step-by-step guide to building a relatively sophisticated distillation apparatus from commonly available materials, using simple tools, and at a cost of under $100 USD. The information contained on this site is directed at anyone who may want to know more about the subject: students, hobbyists, tinkers, pure water enthusiasts, survivors, the curious, and perhaps even amateur wine and beer makers. Designing and building this apparatus is the only subject of this manual. You will find that it confines itself solely to those areas. It does not enter into the domains of fermentation, recipes for making mash, beer, wine or any other spirits. These areas are covered in detail in other readily available books and numerous web sites. The site contains two separate design plans for the stills. And while both can be used for a number of distillation tasks, it should be recognized that their designs have been optimized for the task of separating ethyl alcohol from a water-based mixture. Having said that, remember that the real purpose of this site is to educate and inform those of you who are interested in this subject. It is not to be construed in any fashion as an encouragement to break the law. If you believe the law is incorrect, please take the time to contact your representatives in government, cast your vote at the polls, write newsletters to the media, and in general, try to make the changes in a legal and democratic manner. -
Questions & Answers
uk g. or y. k is h -w h c t o c s . w w Questions & Answers w The World of Scotch Whisky ORKNEY Kirkwall S E Thurso John D o'Groats I LEWIS R Stornoway Wick B E Lochinver H R Brora Ullapool E Bonar Bridge NORTH T UIST Tain U Invergordon Speyside Torridon O Dingwall Lossiemouth Elgin Portree SOUTH Buckie Banff Forres Fraserburgh UIST Nairn Macduff Keith Inverness Rothes Kyle of Lochalsh Craigellachie SKYE ly eau B ss e Grantown- Huntly N Dufftown h on-Spey c o Fort Augustus L y e Tomintoul Oldmeldrum p S Aviemore Inverurie Mallaig Aberdeen Dee Ballater Fort William Banchory Ben Nevis Loch Ericht 1343 m Stonehaven Tobermory Ballachulish Loch Pitlochry Rannoch Aberfeldy MULL Tay Montrose Blairgowrie Oban Loch Tay Arbroath Loch Awe Carnoustie Perth Dundee Inveraray Crieff Auchterarder Callander Loch Dunblane St Andrews Lochgilphead Lomond Stirling Kinross Glenrothes Helensburgh JURA Falkirk Port Askaig Greenock Dumbarton Tarbert EDINBURGH North ISLAY Berwick GLASGOW Port Ellen East Kilbride Brodick Berwick- Kilmarnock upon-Tweed Campbeltown ARRAN Troon Tweed Biggar Prestwick Melrose Coldstream Ayr Hawick Moffat Dumfries Stranraer Castle Douglas Wigtown Contents Introduction _____________________________________________ 2 - 3 The World's Leading Drink__________________________________ 4 - 7 The History of Scotch Whisky ______________________________ 8 - 10 Making Scotch Whisky ___________________________________ 11 - 19 The Importance of Blending ______________________________ 20 - 22 Scotch Whisky and the World _____________________________ -
{Bowtie Barbecue Co. House Cocktails + Whiskey + Spirits + Beer + Wine + Whiskey Flights|
{BowTie Barbecue Co. House Cocktails + Whiskey + Spirits + Beer + Wine + Whiskey Flights| It’s the BowTie Barbecue Co. $4 Happy Hour Pours of Draught Beer. With our Special Guests: -16 oz Pours- $4 COCKTAILS $4 Cherry Street Brewing Co-op. Dirty Frenchman. French Saison. 6.2% Cumming, GA. 6 Cherry Street Brewing Co-op. Summer Fling. Watermelon Blonde. 4.8% Cumming, GA. 6 Draft Tiki Sangria – Red Wine, Fruit Cherry Street Brewing Co-op. Cherry Limeade. Berliner Weisse. 4% Cumming, GA. 6 Bourbon Punch – Larceny Bourbon, Amaretto, Ginger Beer Hi-Wire Brewing Co. Hi-Wire Lager. Lager. 4.6% Asheville, NC. 6 Coastal Empire Beer Co. Tybee Island Blonde. Kolsch Style Ale. 4.7% Savannah, GA. 5 Jose Margarita – Jose Cuervo Gold, House Sour Mix, Triple Sec Southbound Brewing Co. Hop’lin. India Pale Ale. 6.3% Savannah, GA. 6 Beerbon On the Rock – Jim Beam, Lager, Lemon Juice Monday Night Brewing. Nerd Alert. Pseudo-Pilsner. 5% Atlanta, GA. 6 $4 DRAUGHT BEERS $4 Red Hare Brewing Co. SPF 50/50. India Pale Radler. 4.2% Atlanta, GA. 5 Miller Brewing Co. Miller Lite. Lager. 4.2 % Milwaukee, WI. 4 All Beers are 12 oz pours $4 WELL LIQUORS $4 -12 oz Pours- Bourbon – Four Roses, Vodka – 13th Colony Cherry Street Brewing Co-op. Steppin’ Razor. India Pale Ale. 8% Cumming, GA. 6 Dogfish Head Brewing Co. Seaquench Ale. Session Sour. 4.9% Milton, DE. 6 Tequila – Jose Cuervo Gold, Gin – New Amsterdam Scofflaw Brewing Co. Basement. India Pale Ale. 7.5% Atlanta, GA. 7 Rum – Don Q Scofflaw Brewing Co. -
Irish Mar18.Pdf
IRISH WHISKEY: THE IRISH RESURGENCE IS MORE THAN LOOKING MORE AND MORE LIKE A SUSTAINABLE TREND JUST LUCK BY JEFF CIOLETTI rish whiskey continues to be the big international growth Dining Saloon, says that the market for story in the spirits space, with another year of double- higher-end Irish whiskey has always been digit gains for the U.S. market. And it’s become a force to there, it was just a matter of making it be reckoned with, as the base it’s been growing from isn’t available to the consumers who were nearly as small as it used to be. ready for it—beyond travelers to Ireland I bringing back bottles with them. “The problem was accessibility,” says Thomas. According to Bord Bia, the Irish food American Prohibition helped hasten its “We’re finally getting it imported and into board, revenue from Irish whiskey exports fall from prominence—to be usurped, pri- broader markets in the U.S.” to the U.S. market surged 16%, slightly marily, by Scotch. Thomas points to major market events outpacing the 14% jump in exports to Eu- “It’s a really exciting time for Irish like Beam’s purchase of Cooley Distillery ropean Union countries outside of Ireland. whiskey as there’s been a category-wide from founder John Teeling in 2012 as sig- The Distilled Spirits Council reported commitment to superior taste and qual- nificant factors in Irish whiskey’s expan- 11.3% volume growth for the category in ity that has brought on its current boom,” sion. Cooley producers of such brands as 2017, now totaling over 4 million cases in says Paige Parness, Senior Brand Manager The Tyrconnell, Kilbeggan, Greenore and the U.S. -
COCKTAILS Current As of 08/01/2018
COCKTAILS Current as of 08/01/2018. Our real-life menus change frequently. BACKYARD SPRITZ Pét-Nat, Meyer, Feijoa, Cinnamon 15 DRUPE IN A COUPE Pisco Torontel, Apricot, Manzanilla, Lemon, Rice Paddy Herb 15 WEST COAST BOUNTY Grapefruit Wine, Pear Brandy, Raspberry, Gin 15 PEA-CASSO Aquavit, Snap Pea, Espodol, Clarified Lime, Flat Tonic, Arak Sannine 15 BLUE NOTE Corn Whiskey, Rainwater, Blueberry, Gran Classico 15 TOURIST TRAP Colombian Cape Gooseberry Brandy, Thai Basil, Americano, Lime, Vanilla 15 MELON’S TRIPLE LINDY Mezcal, Tres Melons, Aloe, Clear Lime, Shiso & Dill 15 IN THE PINES, UNDER THE PALMS Toasted Coconut Rye, Terroir Gin, Pine Tips, Sweet Vermouth, Maraschino, Absinthe 16 QUININE COBBLER Vermouth Bianco, Amontillado Veijisimo, House Grenadine, A Lot of Angostura 15 MAI O MAI Panamanian Rum, Lime, Pistachio Orgeat, Curaçao, Coffee-Rum Float, Milk-Washed 15 *For every Mai O Mai sold, TL donates $1 to Coleman Advocates for Children & Youth, colemanadvocates.org All tips are pooled between all employees involved in service, including managers. 753 Alabama Street, San Francisco, (415)341-0020, truelaurelsf.com, @truelaurelsf SMALL ITEMS BAR NUTS, Warm, Savory, Candied, Brassicas, Meyer Lemon 6 CACIO E PEPE CHICHARRONES, Popcorn, Pecorino, Black Pepper 6 RAW OYSTERS, Three, Dirty Martini Gelee, Horseradish 12 BROILED OYSTERS, Three, Green Garlic and Herb Glaçage, Lardo 13 GRILLED SUMMER SQUASH, Sungold Tomatoes, Blossom Ranch, Bottarga Crumbs 13 AMBERJACK TOSTADA, Oaxacan Green Masa, Fava Guacamole, Serrano, Herbs 12 CRISPY HEN -
Scotch Whisky Cereals Technical Note
- Scotch Whisky Cereals Technical Note 3rd Edition: August 2018 Scotch Whisky Cereals Technical Note Published by: The Scotch Whisky Association, Quartermile Two 2 Lister Square Edinburgh EH3 9GL Tel: 0131-222 9200 (Switchboard) E-mail: [email protected] 1st edition: January 2017 2nd edition: August 2017 3rd edition: August 2018 The text of the guidance has been drawn up by the Scotch Whisky Association and its Cereals Committee. Disclaimer This Technical Note has been provided as a document for information purposes only. It is aimed at those wishing to increase their knowledge of Scotch Whisky cereals. Decisions on procurement and the specification of cereals are ultimately a commercial matter for individual companies. The information contained in the guidance is correct at the time of going to print. © THE SCOTCH WHISKY ASSOCIATION 1 Scotch Whisky Cereals Technical Note Page CONTENTS Executive Summary 3 Introduction 3 Raw materials 3 Environmental sustainability 5 Assurance schemes 6 Commercial issues 7 Barley 9 Pot still distilling malt 9 Moisture content 11 Grain size, screenings and admixture 12 Grain damage 12 Viability 12 Nitrogen 12 Attributes for malt distilling barley 12 Grain distilling malt 14 Attributes for grain distilling barley 16 Development of new barley varieties 16 Research 16 Barley selection & testing 17 Spring barley varieties suitable for distilling 21 Wheat 23 Wheat varieties suitable for distilling 25 Attributes for distilling wheat varieties 29 Maize 30 Appendix 1 – General Scotch Whisky facts 31 Appendix 2 – Sources of information 33 Appendix 3 – Glossary of terms 35 2 Scotch Whisky Cereals Technical Note EXECUTIVE SUMMARY The Scotch Whisky Association’s (SWA) membership accounts for around 90% of the sector and aims to create conditions for long-term growth worldwide and secure Scotch’s place as the leading high-quality spirit drink. -
Blending Guide
blending guide When we started Timber Creek Distillery, my partner and I knew we wanted to create some great hand crafted whiskey using local Florida grains. As we researched the process of making whiskey and designing our distillery to extract the most flavor of our raw ingredients, there was one aspect we just couldn’t make a decision around….and that was what Mash Bill we wanted to use. istilling, much like Respect the raw Dbrewing is very ingredients – Garbage much part science and in, Garbage out. part art form much in the same way cooking At Timber Creek is. Great chefs learn Distillery, we wanted to all of the science and put the raw ingredients technique of creating at the forefront of every- great food, but in the end thing we make, so we what separates a good designed our distillery to chef from a great chef is the chef’s ability treat the grains as gently as possible while to select the right technique for the right extracting the most flavor possible from ingredient AND be able to pair the right each raw ingredient. From this perspective, combinations of ingredients together to cre- we borrowed many techniques from beer ate a great eating experience for their restau- brewers and Scotch distillers. First, we rant guests. Distilling and making whiskey source the best local grains we can get our is very much the same. Every facet of the hands on. We have reached out to many distilling process contributes to the flavor local farmers in the area to understand who of the whiskey and each part of the process had grains available, how the farm processes can be tweaked, tuned, and optimized for and store their grains.