So this is an interesting list I found today:
Find one of your favorites then go & try some others of the same “Bourbon Recipe”.
And as expected ~most~ of my favs are all right there – in the “High-Rye” section.

Traditional Bourbon Recipe:

* Baker’s
* Booker’s
* Elijah Craig
* Evan Williams
* Jim Beam
* Jim Beam Black
* Knob Creek
* Old Crow
* Wild Turkey

High-Rye Recipe:

* Basil Hayden’s
* Buffalo Trace
* Bulleit
* Eagle Rare
* Four Roses
* George T. Stagg
* Old Forester
* Old Grand-Dad
* Woodford Reserve

Traditional Wheat Recipe:

* Maker’s Mark
* Old Fitzgerald
* Rebel Yell
* Van Winkle
* W.L. Weller

Master Blender Says Whiskey Should Taste As It Did 100 Years Ago

A beverage company has asked a team to drill through Antarctica’s ice for a lost cache of some vintage Scotch whiskey that has been on the rocks since a century ago.

The drillers will be trying to reach two crates of McKinlay and Co. whiskey that were shipped to the Antarctic by British polar explorer Sir Ernest Shackleton as part of his abandoned 1909 expedition.

Whyte & Mackay, the drinks group that now owns McKinlay and Co., has asked for a sample of the 100-year-old scotch for a series of tests that could decide whether to relaunch the now-defunct Scotch.

Workers from New Zealand’s Antarctic Heritage Trust will use special drills to reach the crates, frozen in Antarctic ice under the Nimrod Expedition hut near Cape Royds.

Al Fastier, who will lead the expedition in January, said restoration workers found the crates of whiskey under the hut’s floorboards in 2006. At the time, the crates and bottles were too deeply embedded in ice to be dislodged.

The New Zealanders have agreed to try to retrieve some bottles, although the rest must stay under conservation guidelines agreed by 12 Antarctic Treaty nations.

Fastier said he did not want to sample the contents.

“It’s better to imagine it than to taste it,” he said. “That way it keeps its mystery.”

Richard Paterson, Whyte & Mackay’s master blender, said the Shackleton expedition’s whiskey could still be drinkable and taste exactly as it did 100 years ago.

If he can get a sample, he intends to replicate the old Scotch and put McKinlay whiskey back on sale.

“I really hope we can get some back here,” he was quoted as telling London’s Telegraph newspaper. “It’s been laying there lonely and neglected. It should come back to Scotland where it was born.

“Even if most of the bottles have to remain in Antarctica for historic reasons, it would be good if we could get a couple,” Paterson said.

For loyal Knob Creek fans, the drought — and the wait — are finally over. After running out this summer, the next batch of fully aged Knob Creek Bourbon has been released from the barrels where it has matured for nine years, now ready to bottle and soon ship to establishments and retailers across the US. Bill Newlands, president, Beam Global Spirits & Wine, U.S. and Fred Noe, the seventh-generation Beam family distiller, officially restarted production at the distillery, presiding over the opening of the first mature, four-char barrel dating to 2000. (In Bourbon speak, an occasion known as barrel dumping.)

The nation’s number one selling Super-Premium Bourbon ran short this summer, due to high consumer demand and an unwavering commitment to the full, nine-year aging process that gives Knob Creek its rich, distinct character. Rather than rush production, Knob Creek stayed true to the ideals and standards of its originator, the late Booker Noe — Fred Noe’s father, and grandson of Jim Beam – and let this batch, barreled in 2000, reach its full potential.

“We want to thank Knob Creek fans everywhere for their patience and understanding these past months, and promise it was worth their wait,” said Newlands. “Accelerating production and compromising quality, by a few weeks, even days, was never an option we considered. Knob Creek fans have been in touch, many thanking us for doing things the right way. It is very gratifying, and validating.”

“Dad would have been proud today, seeing his vision for Bourbon’s discovery by a new, sophisticated generation come to fruition,” said Noe. “That was his wish in creating a richer, longer aged Bourbon like Knob Creek, and with it, the entire Super-Premium Bourbon category that’s growing so rapidly. Increased demand wound up outpacing our own very solid 2000 forecasts, and created the shortage that’s on the road to ending today.”

(For part one of this story read this post.)

People from Methuen have produced movies, world-class apple pies, novels and now the latest on the list: moonshine. Actually, now that everything is legal and the smooth amber spirit is sailing off shelves, we’ll refer to it as whiskey. It’s hardly rotgut, that’s for sure.

According to Methuen native Rob Robillard, his Cabin Fever is the only maple-flavored whiskey in these parts. The 1984 graduate of Methuen High lived most of his 43 years on Pelham Street before moving to Chester, N.H., more conducive to his early moonshine operation.
“It started in my back yard. Then before I knew it, half the neighbors wanted it, then half the town and all my relatives. It took me five years to create something good enough for the shelf,” explains Rob who legally gave away the product, as opposed to illegally selling it.
In September 2007, the New Hampshire Liquor Commission told him that if he could sell 104 cases statewide they’d stock Cabin Fever, which is infused with Vermont maple syrup.
“By October we made quota. By December we were selling 104 cases a week,” says Rob. “That gave us momentum because distributors don’t want to carry a product that won’t move.”
It moved to the head of the line of the 850 tasters who attended a Whiskey A-Go-Go event at Julio’s Liquors in Westborough. Hundreds of whiskeys were sampled, but Cabin Fever was the Number One-selling brand at the event.

Rob, who shares a large colonial home with his wife Melissa and children Hunter, 12, and Chantel, 9, says he is on track to sell 20,000 cases this year. Selling 5,000 to 20,000 cases is difficult, but the tipping point – 20,000 cases – indicates widespread social acceptance. At that point, sales escalate and 20,000 to 100,000 cases sold is easier than the first 5,000.
Not bad for a guy who got into distilling on a whim.
An electronics sales manager, Rob was at a pub in London with some Brits. Knowing that Rob lived in area known for maple syrup, they inquired about the quality of maple whiskey.
Rob paused and realized no such whiskey existed. Yet.

He returned from his business trip and sought a still and other components to create whiskey. For two years it was a hobby where he experimented with amber and dark syrups to different proofs and filtered or unfiltered spirit. Then three years ago he began working on his blend full time, taking multiple courses, a Master Distillers class and earning a federal wholesalers license.
He introduced yeast to a “mash” of rye, grain, maple syrup and a few secret ingredients. The yeast consumes the sugar, producing alcohol.
This fluid is then pumped from the fermenting tank to the still where it’s heated. At 178 degrees the alcohol converts to vapor, rises through “separator plates” that purify it before it wafts into the cool copper tubing where it converts back to alcohol and drips at 130 proof (yeeha!) into another tank.
Maple syrup and water are added to bring the white lightning back to 80 proof. But then it’s too sweet, so it’s chill filtered in a refrigerator that reduces sugar.
“We could sell it then, but the flavors are fighting each other. So it goes into (American white oak) barrels that give it a spicy, peppery flavor. After three years, the flavors come together in harmony,” says Rob, who eventually settled on Grade B dark syrup.

The days of a few jugs produced next to his garage are long gone; ingredients are now shipped to a bottling facility in Ohio that makes 1,000 cases a month.
The finished product – which qualifies as liqueur or whiskey – sells for about $20 a bottle. That key ingredient doesn’t come cheap. Rob’s first batch of 500 cases required $650 of maple syrup. The most recent 500 cases saw the cost of syrup to $3,000.

The entrepreneur estimates he makes about $4 a bottle but he … pours all of his profits back into marketing. Cabin Fever – named by his brother John – is sold at the New Hampshire state liquor stores, Andover Liquors, all over New England, Wisconsin and Tennessee. A dozen other states have requested it.

{Source: http://www.methuenlife.com/102009/ML_article2.html}

Now pouring in a bar near you: Texas’ first legal whiskey since Prohibition, made right here in Waco.

Balcones Distilling Co. is now shipping its Hopi blue corn whiskey, called “Baby Blue,” to liquor stores and watering holes in Waco and Texas’ biggest cities.

Joining it on the shelves is a unique 94-proof liquor called Rumble, distilled at Balcones from Texas wildflower honey, Mission figs and raw sugar. Still to come this winter is a Scotch-like malted barley whiskey.

Balcones owner Chip Tate built his distillery system from scratch with his two-person crew in an old warehouse in the shadow of the 17th Street railroad bridge. He started distilling after getting his license late last year. Tate has been a dedicated homebrewer for 18 years and has spent the past two years learning the science of distilling, including an apprenticeship in Scotland.

But Texas is his inspiration and his target market.

“We’re using very traditional methods to distill this stuff,” he said. “But we’re very proud to be a Texas distillery. This is what it makes sense to do. Why shouldn’t there be a whiskey that’s good with barbecue?”

Balcones’ liquors are now available in Waco at Waco Bar Supply, Dicorte’s and River Bend liquor stores, costing about $40 for a fifth, Tate said. They’re also available by the glass at the Green Room Grille, Diamondback’s and Treff’s.

“I think it’s a good product, and it’s going to sell great in the Waco area,” Green Room Grille owner Davin High- tower said. “I have customers who told me they’re waiting to come to the Green Room to try it.”

Hightower said the liquor should have hometown appeal, especially since the distillery is only 10 blocks away from his restaurant on Austin Avenue.

The distillery can’t sell its products retail but can offer samples on its tours, which can be arranged by appointment. Information on the distillery is available at www.balconesdistilling .com.

Tate and his crew make everything from raw ingredients, creating a mash that ferments into a beer, then running it through copper stills that condense the steam into more concentrated alcoholic liquor. The liquors are then aged in small oak barrels.

Tate said his first two products are unique, and not just because of where they’re made. Baby Blue is the first blue corn whiskey anywhere, he said. To make one 96-proof bottle requires two pounds of toasted blue cornmeal bought from Hopi farmers in New Mexico. Compared with mass market blue corn, the real thing is richer both in color and taste, he said.

Tate said Baby Blue should appeal to bourbon drinkers, since bourbon is at made from least 51 percent corn mash. Following an early American tradition, he decided to make it purely from corn, with no wheat or rye.

“We call it corn whiskey because we want you to taste the corn,” he said. “If you ask people what they know about corn whiskey, they either don’t know or they think moonshine.”

Rumble is more difficult to categorize, but Tate hopes it will appeal to both the novice drinker and the more open-minded aficionados.

“It’s a play on rum but not really a rum,” he said. “It’s between rum and brandy, with single malt and tequila notes.”

Rumble isn’t notably sweet but has a honeyed and slightly smoky aroma. Tate said just smelling the liquors is a pleasant experience.

“We sell a consumable fragrance,” he said.

Tate said a lot of hard work and expensive ingredients go into each bottle.

“If I’m going to do this, it’s got to start with the best, most flavorful ingredients,” he said. “We didn’t do this to compromise. There are a lot easier ways to make money.”