Infectious Charm. Devastating Wit. Below Average Looks.
The barrel gets all the glory. And I have my suspicions as to why. First of all, and this is especially true for bourbons aged in the cruel inferno of a Kentucky warehouse, up to 70% of a whiskey's flavor makeup comes from maturation in the oak barrel. You can employ exotic finishings, possibly altering... Continue Reading →
One of the precious few bourbons I have ignored thus far in my whiskey odyssey is Bulleit Bourbon. No offense to Tom Bulleit, "The Proprietor," but having known for some time that every bottle of Bulleit bourbon is distilled at Four Roses Distillery in Lawrenceburg, KY, I figured I would just drink Four Roses and... Continue Reading →
Not that it has ever stopped me in the past, but to use a tired yet accurate phrase, “success story” seems to be a nice tight fit for the Four Roses brand. Its history, however, is a rather strange one when you start at the beginning. The distillery was founded in 1888, and eventually the Four... Continue Reading →
Four Roses Distillery has the distinction of distilling ten different recipes it blends together for making its range of bourbons. There are five different strains of yeast applied to two mashbills: 75% corn, 20% rye, 5% malted barley; and 60% corn, 35% rye, 5% malted barley, for a total of 10 different recipes. Their “Single Barrel”... Continue Reading →
This little Kentucky distillery is a unique one, to put it simply. Their reputation and fairly consistent presence on the store shelf rivals that of the distillery titans that surround them. Take Jim Beam, for example. Beam employs nearly 300 people to operate their massive distillery. Four Roses utilizes about half a dozen. Jim Rutledge,... Continue Reading →
