DOCSLIB.ORG

Every Distiller Has a Story... Welcome

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Every Distiller Has a Story... Welcome View Table of Contents Every Distiller Has a Story... Welcome At Gusmer, we know that every distillery has a story and that every distiller can make their own mark within the industry. That’s why we are proud to feature Bardstown Bourbon on the front cover of this year’s catalog. Set on 100 acres of active farmland in the heart of Kentucky, Bardstown Bourbon broke ground in 2013 and the facility started producing bourbon in 2016. The company’s late founder Peter Loftin, saw a need for a custom production facility for clients looking for additional production capacity. In 2016 the company began production at approximately 1.5 million proof gallons and quickly grew to almost 7 million proof gallons in 2018 reflecting a 500% increase in just two years. Currently 90% of the facility production is for labels and clients other than Bardstown Bourbon. Bardstown Bourbon produces nearly 40 unique mash bills for some of the finest whiskey and bourbon brands, including Jefferson’s, High West, Belle Meade, Hirsch, Calumet, James E. Pepper, Cyrus Noble, and many others. Nick Smith, Distillery Manager & Head Distiller, stressed that “it’s all about the team.” Bardstown Bourbon prides itself on its team, noting that many members of the staff have worked at a variety of distilleries in Kentucky, building upon a large wealth of knowledge and experience. Steve Nally, Master Distiller for Bardstown is a great example of this, working in the distilling industry for almost 50 years! Another key member is John Hargrove, a rising star within the whiskey industry and the Chief Operating Officer . Like Gusmer, Bardstown Bourbon realizes that producing great bourbon is both an art and a science. At Gusmer, we have the technical staff and product lines that honor the rich history of the distillation process, while always looking to innovate. Gusmer prides itself on the many successful partnerships in the distilling industry and are here to support you with products that will help you reach your goals - products that are tried, true and tested for artisanal to large-scale spirit production. We look forward to working together in the creation of your spirits and success in your brands. Your Friends at Gusmer Enterprises, Inc. 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog View Table of Contents Gusmer Enterprises Good Manufacturing Practices (GMP) enzymes To assure our ability to deliver the best quality products, we have designed our production facility and processes to meet higher standards. Our Fresno, California manufacturing facility regularly participates in third party GMP audits by accredited GMP auditors. These third party audits evaluate the effectiveness of our facility’s adherence to the guidelines established in 21 CFR 110 and international legislation, as well as the adequacy of the programs to meet food safety standards, pest control, operational control, personnel practice, maintenance, cleaning and other food industry Product Lines / Partnerships Lines Product standards. Gusmer Enterprises is committed to Good Manufacturing Practices and the quality of our products. nutrients yeast oak Gusmer is the proud manufacturer of the following products: MicroEssentialsTM Fermentation Nutrients Oak Avantage® Oak Adjuncts caramel Cellupore CSF Series Filter Sheets Oak-Mor® Oak Adjuncts Cellu-Stack® Lenticular Filter Cartridges & Filter Housings Carbac® Carbon Filter Media Gusmer is also proud to partner with the following companies: filtration chemicals West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 1 Table of Contents Products Featured Products Table of Contents Table TM ® DuPont Danisco Enzymes ..........................................4-8 DuPont TM MicroEssentials Nutrients .................................................9 ® Yeast .............................................................................10-11 Danisco Chr. Hansen Yeast .......................................................10 Distilling Renaissance Yeast ......................................................10 Enzymes Yeast Chart .................................................................. 11 Page 4 Oak Products .............................................................. 12-15 Gusmer Oak ........................................................... 12-13 Arôbois Arôneo Oak .............................................. 14-15 DDW Caramel Coloring ...................................................16 Filtration ....................................................................... 17-20 Filter sheets ..................................................................17 Cellu-Stack Filters and Housings ...............................18 Carbon Filter Sheet Media Carbon Filter Media .....................................................19 Page 19 MilliporeSigma Filter Cartridges ..................................20 MilliporeSigma Bevliner Housings ..............................20 Chemicals ............................................... Back Inside Cover Fermentation Nutrients for Distilling Page 9 Chr. Hansen Yeast Arôbois Arôneo Oak Blocks 47 NEW NEW Page 10 Page 14 2 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog View Table of Contents Facility Locations and Technical Sales Representatives Information & Ordering Information enzymes To place an order please call us toll free: 866.213.1131 LOCATIONS: West Coast Napa Sonoma Fresno Napa Store & The Wine LabTM Gusmer Sonoma Store West Coast Manufacturing Facility 640-D Airpark Road 9025 Old Redwood Hwy, Suite E 81 M Street Napa, CA 94558 Windsor, CA 95492 Fresno, CA 93721 Phone: 707.224.7903 Phone: 707.836.1056 Phone: 559.485.2692 Fax: 707.255.2019 8:30-1:00, 1:30-5:00 *M-F PST Fax: 559.485.4254 nutrients 8:30-5:00, M-F PST *Extended harvest hours, 8:00-5:00, M-F PST call to inquire East Coast Waupaca Mountainside Midwest Manufacturing Facility 1165 Globe Avenue 1401 Ware Street Mountainside, NJ 07092 Waupaca, WI 54981 Phone: 908.301.1811 Phone: 715.258.5525 yeast Fax: 908.301.1812 Fax: 715.258.8488 8:00-5:00, M-F EST 8:00-5:00, M-F CST Waupaca Manufacturing Facility TECHNICAL SALES REPRESENTATIVES BY AREA: Central CA, Nevada Lower Midwestern States Bill Merz (Bakersfield, CA) — 661.330.5294 Jill Gallegos (Lago Vista, TX) – 817.676.6506 oak [email protected] [email protected] Central & Northern CA Upper Midwestern States Greg Sitton (Visalia, CA) — 559.573.4398 Nate Siats (St. Paul, MN) – 651.491.7220 [email protected] [email protected] Central Coast CA Minnesota, Wisconsin, Eastern Canada Neal Duncan (Paso Robles, CA) — 805.206.1625 Tom Mondor (St. Paul, MN) — 715.417.0623 [email protected] [email protected] caramel Napa County CA Great Lakes Region Pedro Pereira (Napa, CA) — 707.320.3307 Bryan Forbes (St. Paul, MN) — 651.280.9377 [email protected] [email protected] Sonoma/Mendocino Counties CA Northeastern States Ivonne Dresser (Sonoma, CA) — 707.478.9302 Matt Pino (Mountainside, NJ) — 609.569.6329 [email protected] [email protected] Southern CA, Arizona, New Mexico Southeastern States filtration Mae Lortie (Oceanside, CA) — 760.553.6344 Nathan Kreel (Raleigh, NC) — 240.810.2650 [email protected] [email protected] Northwestern States / Western Canada For all the latest news, videos and updates follow Chris Webster (Moses Lake, WA) — 509.209.1311 us on our social media pages. [email protected] Gusmer Enterprises Colorado, Upper Western States Social Media Kevin Kawa (Omaha, NE) — 402.686.9612 [email protected] chemicals West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 3 hose filtration beer enzymes nutrients laboratory ml bacteria microbiology yeast oak processs ozone services View Table of Contents DuPont TM Danisco ® Distilling Enzymes enzymes enzymes Traditional brewing and distilling rely on the enzymes produced by malted grains to convert starch into fermentable sugars. Some of the critical enzymes developed during malting are amylases, proteases, and cellulase. These same enzyme activities are available as DuPont distilling enzymes from Gusmer. DuPont is one of the world’s largest producers of enzymes for the food industry, with multiple production sites throughout the world, as well as R&D and technical support facilities. Gusmer Enterprises is proud to partner with an iconic brand to serve the distilling industry. Today, enzymes are used by distillers to improve nutrients process efficiency, increase alcohol yield, enhance fermentation, and to maintain overall quality and assure brand consistency. With enzymes, distillers can make use of locally produced grains and alternative raw materials to create unique, single-grain and alternative spirits. They are fundamental tools for consistently producing high quality spirits. Liquefaction yeast Mashing is the first step in processing starch-containing grains to alcohol. When milled grain is added to water and heated, the starch in the grain gelatinizes making it available to enzymes, but with a dramatic increase in viscosity. During liquefaction, mash viscosity is reduced by alpha-amylase enzyme activity that breaks down starch molecules to produce water-soluble dextrin fragments and maltose. oak Viscosity Reducing Enzymes Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down the non-starch components of grains to release more starch for conversion and reduce mash viscosity. Saccharification
Load more

Recommended publications
  • Solgud the Professor He Professor He Professor Kur Gin Stark Vatten
    “Where science meets art and art solves thirst.” – Erik Liedholm, Distiller Inspired by both Chef and Sommelier sensibilities, Wildwood Spirits Co. blends ‘farm to table’ and ‘vineyard to bottle’ to create distillates in a unique & distinctive ‘farm to distillery’ fashion. Wildwood Spirits Co. sources nearly all of its ingredients from local Washington State farms. Solgud Orange & Fennel Liqueur Swedish for Sun God, this liqueur sstartedtarted with an unusedunused orange fraction and built it from there. AdAdAddedAd ded to that base, fennel seed andandand cardamomcardamom.... TTTheThe Professor Is an IrishIrish----StyleStyle Whiskey made with Washington Winter Wheat andand MaltMalt.. Distilled three times before aging. Kur Gin “Best Gin in the World” Double Gold “Best in Show” New York World Wine & SpiritSpiritss Competition 2014, 20172017 Stark Vatten Vodka Stark Vatten is Swedish for “strong water” Gold Medal, San Francisco International Spirits Competition 2016 The Dark DoorDoor,, Single Barrel Washington Straight Bourbon Whiskey, Gold Medal, Berlin InterInternationalnational Spirits CompetitionCompetition 2018 Ginnocence, No Alcohol Gin Made from the same botanicles as your favorite Gin “Kur” Your garden meets your garden party “Gin“Gin----uinely”uinely” the best A 20% service charge is included on each checkcheck.. SeastarSeastar retains 100% of the service charge. Our professional service team receives industry leading compensation which includes wages commissions and benifitsbenifits.... BEER ON TAP Multiplayer IPA, 6.8% ABV Washington
    [Show full text]
  • Dave Scheurich W H I S K E Y a D V O C a T E M a G a Z I N E ’ S 2 0 1 2 L I F E T I M E a C H I E V E M E N T a W a R D
    DAVE SCHEURICH W H I S K E Y A D V O C A T E M A G A Z I N E ’ S 2 0 1 2 L I F E T I M E A C H I E V E M E N T A W A R D Dave Scheurich is the owner of High Spirits Enterprise LLC, a distillery consultant business. He helps entrepreneurs plan their distillery business through the development of business plans, distillery layout and design, operational management, project management and product creation. Dave makes presentations on Dave has experience in distillery the history of bourbon, how and other production and bourbon is made and how to facility management roles for judge bourbons and conducts the Brown-Forman Corporation, Bourbon 101 classes. Joseph E. Seagram and Sons, Wild Turkey Distillery, Kentucky Like distillery managers of Paper Box Company and 7-UP yesteryear he lived on property of Detroit. at the distillery and performed production duties as well as Dave is currently the Master product promotions as a brand Distiller for Boondocks American ambassador. Dave retired in Whiskey and has helped 2011 and now lives in a house numerous micro distilleries overlooking Herrington Lake in develop and come to life. Danville, KY. Follow him day to day on PEGGY NOE STEVENS W O R L D ’ S F I R S T F E M A L E M A S T E R B O U R B O N T A S T E R Peggy has been called the “Oprah of entertaining,” and a “lifestyle maven.” Also described as a “more relaxed Martha Stewart;” she has represented Kentucky for such notables as Julia Child, Bobby Flay and the Prince of Spain.
    [Show full text]
  • The 25 Most Important Bourbons Ever Made
    The 25 Most Important Bourbons Ever Mad If you asked a spirits expert a quarter century ago to name the most important bourbons ever made, they might have wondered whether America’s home-grown whiskey deserved such analytical consideration. Bourbon was in the doldrums, unappreciated and underdrunk. But today, thanks to a boom that shifted into high gear around the turn of the century, bourbon is arguably the most talked-about, most obsessed-over and most in-demand spirit in the world. To better assess how we got here, we consulted with 23 bourbon experts, including distillers, journalists, authors, whiskey-bar owners and one whiskey-centric-liquor-store proprietor. Each participant named five to ten bourbons that made a difference—not their favorite bourbons, or the ones they thought tasted best, but those bottles that were influential, innovative or otherwise held a significant place in bourbon history. They were allowed to reach way back to pre-Prohibition years, cite bourbons they could never have tasted, and yes, in the case of distillers, include their own creations. (One self-serving endorsement would not land them a spot on this list, however, as every bourbon here received multiple votes.) The final order was determined strictly by the votes received. There were a number of ties in the lower rankings. In those cases, editorial judgment determined final rankings. In a few instances, the panelists indicated complete lines of bourbons that bore the same name, not just a single bottling. In other cases, panelists pointed out different bottlings within a single line. As the arguments behind these choices were often similar, these votes were sometimes combined and placed within the rankings as a bourbon label’s complete line.
    [Show full text]
  • Cave Hill Heritage Foundation to Offer First Interactive Bourbon Distillers Tour in the History of Cave Hill Cemetery
    Media Release For Immediate Announcement January 21, 2014 Contact: J. Michael Higgs, Coordinator, Cave Hill Heritage Foundation, Inc. Public Relations, Cave Hill Cemetery Co., Inc. 502-813-7761 Office Direct 502-639-9393 Cellular Topic: Cave Hill Heritage Foundation Announces Bourbon History Tour Cave Hill Heritage Foundation to Offer First Interactive Bourbon Distillers Tour in the History of Cave Hill Cemetery The Cave Hill Heritage Foundation is proud to announce the creation of a new tour for the 2014 tour season called, “A Journey through Bourbon History at Cave Hill Cemetery” with Michael Veach. Dates for the tours are: Sunday, May 18, 2014 and Sunday, September 14, 2014. The tours will begin at 1:00 p.m. Admission is $35 per person, with all proceeds benefiting the Cave Hill Heritage Foundation. This will be the first interactive tour ever offered at Cave Hill Cemetery. Participants can utilize our app, called “Cemetery Tours” in the IPhone App Store and the Google Play Store for smartphone users. The app is free and is also available through the cemetery website, www.cavehillcemetery.com. Using the app, participants can follow along a GPS marked map of Cave Hill Cemetery and find photographs of the individuals highlighted and assorted videos of the distiller or their associated distillery as they are standing at the gravesite. Stops on the tour will include the following: Julian Proctor Van Winkle, “Pappy Van Winkle” Owsley Brown- Brown-Forman Distillery Frederick Stitzel- Patented the warehouse ricking system Alexander Farnsley- Partner with Stitzel-Weller Distillery Thomas Jeremiah Beam- Jim Beam Distillery George Forman- Partner of George Garvin Brown (namesake of Brown-Forman) Paul Jones- Kentucky’s First Distiller- Four Roses Distillery John Charles Weller- Stitzel-Weller Distillery Phillip Hollenbach- Glencoe Distillery J.T.S.
    [Show full text]
  • Free Contents Guide
    ISSUE CONTENTS IN CHRONOLOGICAL ORDER UP-TO -DATE THROUGH VOL 20 NO 5 – SEPTEMBER , 2021 Copyright © 1993-2021, Charles Kendrick Cowdery, All Rights Reserved WHAT THIS IS The name pretty much explains it. The Bourbon Country Reader Issue Contents in Chronological Order is a list of all the contents of every issue, in chronological order, from the beginning to the most recent issue. It lists the volume and issue number of each issue, the publication date, the headlines of all the stories in that issue, and where necessary there is a short description of what the story is about (when it isn't obvious from the headline). All product reviews are included too. All back issues of The Bourbon Country Reader are available as bound volumes except Volume One (see explanation, below). Each bound volume contains six issues. Volumes become available in bound form as soon as that volume is completed, i.e., after issue number six of that volume has been published. You may order bound volumes of back issues at bourbonstraight.com. WHY VOLUME ONE IS NOT AVAILABLE When we started The Reader in 1993, it was an experiment. We had no idea if anyone would be interested. The design was very crude. (Considering how simple it still is, that's saying something.) After the first six issues, we had worked out the kinks and decided to keep going. We decided to bury the experimental first volume, for reasons both aesthetic and technical. In light of that decision, we resolved to republish in future issues all significant stories from those first six issues, which we did, so you're really not missing anything by not having Volume One.
    [Show full text]
  • Whisky & Whiskey Bourbon
    BOURBON Angel’s Envy 20 Basil Hayden’s 17 Bookers 30 Bulleit 14 Bulleit 10yr 20 Jim Beam Extra Aged Black 13 WHISKY & WHISKEY Knob Creek 14 Bushmills 15 Knob Creek Single Barrel Reserve 21 Crown Royal 13 Maker’s Mark 14 Maker’s 46 16 Maker’s Cask Strength 20 Crown Royal Special Reserve 23 A unique blend hand selected by the crown Michter’s Small Batch 20 master distiller, Andrew McKay. This blend Old Forester 15 uses less than 1% of the 1.5 million barrels on site to create this extremely Woodford Reserve 16 smooth sipper. With some apple on the nose and floral tones on the palate. RULES OF BOURBON Crown Royal XO 20 The Federal Standards of Identity for Hibiki Japanese Harmony 34 Distilled Spirits (27 C.F.R. § 5.22 The standards of identity) state that bourbon Jack Daniel’s 14 made for U.S. consumption must be: Jack Single Barrel 16 1. Produced in the United States 2. Made from a grain mixture that Jameson 13 is at least 51% corn Michter’s Small Batch 20 3. Aged in new, charred oak containers Seagrams 7 12 4. Distilled to no more than 160 (U.S.) proof Tullamore Dew 13 5. Entered into the barrel for aging at no more than 125 proof 6. Bottled at 80 proof or more WHISKEY VS. WHISKY RYE The difference comes from the translations of the word from the Bulleit 15 scottish and Irish Gaelic form. The Crown Royal Northern Harvest 13 extra ‘e’ is also used when referring to American whiskeys.
    [Show full text]
  • Top 10” Most Exclusive, Rare and Desirable Items
    Dancing Wheels Co. & School Bourbon Blitz Event and Raffle This list comprises many of the bottles currently procured for the Bourbon Blitz raffle! The top of the list highlights what we consider to be our “Top 10” most exclusive, rare and desirable items. We are proud of the variety available in this raffle and think that even the most discriminating bourbon aficionado will find it to be intriguing! Enjoy perusing what is available and GET YOUR TICKETS BEFORE THEY SELL OUT! TOP 10 This legendary bourbon whose name is synonymous with quality in the industry was crafted according to Pappy’s exclusive family wheated recipe. Four generations of bourbon-making have created a smooth, oak flavor. #1 - Pappy Van Winkle 15 Year Family Reserve Untouched for 15 years and unhurried by time, this “whiskey connoisseur's bonanza" remains in high demand and is consistently ranked in the world’s finest bourbons. Available only in Ohio by lottery, the resale value of this bourbon on the open market is often in excess of $2,000.00! A part of the acclaimed Van Winkle family of bourbons, this Special Reserve #2 - Van Winkle 12 Year Special Reserve is considered by bourbon aficionados to be “a perfect combination of age and proof.” Tasting notes include dried fruit, spiced peach, and cocoa, with (Two bottles available and will be raffled hints of oak and tobacco. A dry and lingering finish tingles on the palate. separately!) This scarce and coveted brand often sells to collectors at the price of $1,000. per bottle. A long and patiently aged whiskey that taps into time-honored techniques.
    [Show full text]
  • Whiskey Menu 8-16-18
    Single Malt Scotch Whisky Highland – These tend to have a more rich, full body. Typically not heavily peated, but can have a touch of smoke. Aberfeldy 12 Year A touch of sherry and peat. Citrusy finish. 40% | $14 Glenfarclas 21 Year Nutmeg, almonds, citrus and vanilla 43% | $28 Aberfeldy 21 Year Orange zest, honey comb and seasoned oak. 40% | $34 Royal Brackla 12 Year An oily, viscous body with a sweet finish 40% | $18 Aberlour 12 Year Full bodied with a big presence of sherry 40% | $16 N/U The Dalmore 12 Year A big oily body with cocoa and citrus notes 46% | $16 Aberlour A’ Bunadh Oloroso casks create a near perfect spirit 60% | $24 N/U The Dalmore Cigar Malt Creamy, sherry and dried fruits 44% | $48 Chieftains Dalmore 11 Year Madiera cask finished, full bodied 43% | $18 N/U Glenglassaugh Evolution Aged in Tennesse whiskey casks 57.2% | $20 N/U Dalwhinnie 15 Year The gentle spirit; light, delicate and clean 43% | $16 Glendronach 21 Year Parliament Cocoa, caramel and sherry 48% | $50 N/U Glenmorangie 10 Year Sweet with notes of vanilla and almonds 43% | $12 Edradour 10 Year The smallest distillery in Scotland 46% | $16 N/C Glenmorangie 18 Year Big oak and a strong presence of honey 43% | $28 Blackadder Raw Cask Glen Ord A rare 18 year old treat 57% | $29 U/N Glenmorangie Nectar D’ or Finished in Sauternes Casks 46% | $18 Blackadder Raw Cask Ben Nevis 20 yr, lemon zest & basil 53.2% | $55 U/N Glenmorangie LaSanta Finished in sherry casks, dark and rich 46% | $15 Glengoyne 10 Year Made with clean water & older style barley 43% | $12 N Glenmorangie
    [Show full text]
  • Vintage Whiskey Menu (Pdf)
    EACH TASTING IS PRICED PER 1 OZ. POUR CAREFULLY CURATED by FRED MINNICK VINTAGE WHISKEY VINTAGE VINTAGE WHISKEYS FROM 1800’s a TASTE of HISTORY TO MODERN ERA Our unique collection features whiskey, bourbon, and rye brands from across the globe, including over 400 vintage American whiskeys curated by renowned whiskey author Fred Minnick. THE 1800‘S Throughout the 1800s, whiskey dominated the news and medicine. You’d find whiskey invading the White House and causing scandals. President Grant’s reelection campaign was, in part, paid for by whiskey distillers defrauding the government and bribing politicians so they wouldn’t have to pay as much in taxes. It also was the subject of great political debate, from temperance women trying to ban it, to whiskey distillers trying to protect it, while doctors prescribed bourbon for everything from gout to cancer. The whiskeys from this era did not have the same consumer protection as they do today. In some cases, the whiskey rectifiers added acids and unpalatable materials VINTAGE WHISKEY VINTAGE that would be banned by today’s regulations. These whiskeys were tested, but taste at your own risk. IMPORTANT LEGISLATION Bottled in Bond Act of 1897. This was the first consumer protection legislation for whiskey and is still seen on bottles today. E1. CEDAR BROOK WHISKEY VINTAGE HANDMADE SOUR MASH WHISKEY / $1,600 BOTTLED 1892 U.S. President: Benjamin Harrison Cedar Brook was a popular Anderson County brand made at the McBrayer Distillery. This brand won the Philadelphia Centennial Exposition of 1876. This particular bottle is believed to have been a contract produced product for a grocer named James Levy & Bro.
    [Show full text]
  • FROM the BAR STOOL from YOUR YOUNG’S MARKET CRAFT WINTER 2014 Issue No
    Young’s Market Company’s Craft Spirits Specialists FROM THE BAR STOOL FROM YOUR YOUNG’S MARKET CRAFT WINTER 2014 Issue No. 10 SPIRITS SPECIALISTS Our guide to new products, things we have learned, people we have met, places we have visited, and upcoming events The Ultimate Guide to that are getting us excited INSIDE YOUNG’S • What Is Bourbon • Production Of Bourbon • Categories & Mash Bills MARKET • Distilleries • Buffalo Trace • Heaven Hill COMPANY • Breckenridge • Old Forester • Woodford Reserve • Berkshire Mountain Distillers BOURBON & • Hudson • St George Distillery • Templeton Distillery American • Balcones Distillery • Fremont Mischief Distillery • Piedmont Distillery WHISKEY • Low Gap Distillery • Jack Daniels • Whiskeys Descriptions Portfolio [email protected] WHAT IS BOURBON?! PAGE2 What is Bourbon? “In brief, bourbon is a whiskey, made predominantly from corn and aged in new charred oak barrels. According to the United States government, bourbon sold in the United States must meet these requirements: 1. Made from a grain mixture that is at least 51% corn. 2. Aged in new charred-oak barrels. 3. Distilled to no more than 160 proof, or 80% alcohol by volume (ABV). In practice, most bourbon is distilled out at a lower proof than this. 4. Entered into the barrel for aging at a proof no higher than 125 (62.5% ABV). 5. Bottled at no less than 80 proof (40% ABV). Bourbon is, as noted, 51% corn. The remaining 49% includes other grains. Usually, those grains include wheat, rye, malted rye, and malted barley, in any combination. Some distilleries, though, have experimented with rice, oats, and other grains. Bourbon must be aged, but there are no specific requirements as to time.
    [Show full text]
  • Captain's List
    1424 WESTHEIMER RD. HOUSTON, TX. 77006 CAPTAIN’S LIST A comprehensive list of spirits. PROPERTY OF: ANVIL BAR AND REFUGE 2 TABLE OF CONTENTS EUROPEAN WHISK(E)Y......................................................................................................................................................................................3 Unpeated Single Malt Scotch .................................................................................................................................................................................4 Peated Single Malt Scotch........................................................................................................................................................................................7 Single & Blended Grain Scotch...........................................................................................................................................................................10 Blended Scotch..........................................................................................................................................................................................................10 Irish Whiskey..............................................................................................................................................................................................................12 AMERICAN & CANADIAN WHISK(E)Y......................................................................................................................................................14
    [Show full text]
  • Four Roses' Master Distiller Brent Elliott
    Meet The Maker: Four Roses’ Master Distiller Brent Elliott vinepair.com /articles/meet-maker-four-roses-master-distiller-brent-elliott/ Brad Japhe Making one of the world’s great bourbons sounds like a dream job. And it is. But for Brent Elliott, assuming the role of Four Roses Master Distiller in 2015 wasn’t exactly a walk in the clouds. He inherited the reins from Jim Rutledge, an industry legend who worked with the brand for nearly a half century. These were big shoes — and storied barrels — to fill. Over the past two years, Elliott has convincingly demonstrated that he’s up to the task. In an arena dominated by elder statesmen, the world of whiskey has taken note: The kid is all right. Few folks get the opportunity to grow with a brand the way that Elliott has. When he started at Four Roses more than 12 years ago, bourbon was a mere shadow of what it is today. Back then, the elegant brown spirit of Kentucky was typically reserved for formal parlors and cigar lounges. Four Roses enjoyed the majority of its visibility in Asian markets, having recently been reintroduced to the U.S. after an over-40-year absence. Nowadays, its graceful, rounded bottles are instantly recognizable, stationed along the backbar of any reputable watering hole. The distillery, a fully restored Spanish Mission-style hacienda, is an iconic fixture along the revitalized Kentucky Bourbon Trail, attracting hundreds of thousands of thirsty guests each year. Elliott has enjoyed the ride. He pays homage to the 130-year history of this whiskey while keeping an eye on an ever-shifting horizon.
    [Show full text]