Press Release: The Angels Share - A Loyalty to Liquor by James Markert

Loyalty to liquor, love and family. These key post-Prohibition-era, and American tenets flavor James Markert’s “The Angels’ Share,” The novel, which was released on Jan. 17, is a story of fathers and sons, of young romance, of revenge and redemption and the mystery of miracles.

The intriguing chemistry of whiskey aging, which Market encountered on a tour of Kentucky’s Jim Beam bourbon distillery, prompted him to write this novel.

“The tour guide told us the wonderfully thick aroma we noticed upon entering the rick house—hints of fruit, aged wood, vanilla, caramel, butterscotch and more–was called “the angels’ share.”

The guide explained that when bourbon ages, the rise and fall of temperatures pulls whiskey in and

out of the charred wood barrels in which it’s held, naturally flavoring the liquid. Some of that liquid

evaporates and permeates the air. This is the distillery’s offering to the angels. In turn, the angels

keep the distillery free of fire.

“I knew then and there I wanted to write a novel called ‘The Angels’ Share,’” said Markert

Markert, who holds a history degree from the University of Louisville, did his “homework” before

writing the novel, visiting more distilleries along Kentucky’s famed Bourbon Trail, including the

Buffalo Trace Distillery in Frankfort, and Woodford Reserve Distillery in Versailles. The nation’s

spirited history also included the Whiskey Trail, which runs through Tennessee, Kentucky and

Virginia and ties into whiskey-related historic landmarks in Maryland, New York and Pennsylvania.

“Twist my arm, but I visited about ten distilleries, and imagined what they looked like and smelled

like back in time. That research is ongoing,” said Markert.

About the Book

In the thick of the Great Depression, William McFee, the oldest son of the McFee family is the

latest in generations of distillery owners in Twisted Tree, Kentucky, working with his parents to

revive the business.

Unwanted publicity surrounds the distillery and family, when the gravesite of a drifter, recently

buried beside the distillery, draws crowds of people who have heard about mystique and wonder at

the gravesite.

About the Author

James Markert lives with his wife and two children in Louisville, Kentucky. He has a history degree

from the University of Louisville and won an IPPY Award for “The Requiem Rose,” which was later

published as “A White Wind Blew,” James is also a USPTA tennis pro.


Learn more at:

jamesmarkertbooks.com

Whiskey Review of Baker's Bourbon - A Jim Beam Small Batch Collection

The Jim Beam Small Batch collection.  We all know it.  We all love it.  I was introduced to this Kentucky fixture as soon as I arrived to Lexington in the late 90s.  There is nothing better for a rookie in the whiskey drinking business than a sample pack of 4 bourbons from a world famous distiller in beautiful packaging!  

There is no need to say this but I am no longer a rookie.  Not only do I drink the brown water with friends, discuss tasting notes with my mom and dad but I also thoroughly enjoy writing about it.  All this “tasting” can sometimes take you away from the standards which enjoy a consistent flavor and a true following of bourbon lovers.  I like to take a step back from the newest-bottles-to-market on occasion and re-visit the classics and marvel at the consistency and beauty of how these whiskies are crafted.  

Today we discuss 25% of the Small Batch Collection – Baker’s.  Named after Baker Beam, the cousin of Booker – the brand’s Master Distiller.  Baker’s remains a standby in the industry while still sporting an age stamp of 7 years and rolling in at a perfect 107 proof.  The mashbill of Baker’s is 73% corn and 13% rye.  

Noted for it’s consistency, smooth & silky texture and full-bodied flavors, Baker’s tastes today as it always has.  On the nose you get strong notes of citrus accented by orange marmalade and lemon.  The aromas quickly lead to hearty flavors of ripe banana and warm buttered bread.  Drinking this bourbon is reminiscent of cracking into a crusty loaf of fresh baked bread straight from the oven. 

The palate develops herbal notes of cardamom and allspice.  As we tasted, we noted flavors of metal (we all taste something different) and a few comments on the smoothness but lacking of the rich flavor of a typical 7 year bourbon. 

Finally, the subtle sweetness of rye, blackberry and black cherry form on the back of the palate leading to a soft, almost mouth numbing finish thanks to the higher proof.  

As you can tell from this article, there are multitudes of flavors at every level of this whiskey- a true mark of a well-crafted spirit.  Each of us found different notes to consider.  This is certainly an easy daily drinker and worth a re-visit if you haven’t had the chance in some time.    

Average Price - $40 - 49.99

http://www.bakersbourbon.com/ 

https://www.beamsuntory.com/brands/bakers 

 

One on One with Kentucky Artisan Distillery and Whiskey Row Bourbon Whiskey

Kentucky Artisan Distillers is a small but growing distillery East of Louisville in Crestwood, Kentucky.  Many bourbon heads may know them as the home of Jefferson's Reserve but they also boast a quite tasty offering under the Whiskey Row label.  I had the opportunity to sit down with Jeremy Dever, the Facility Director at Kentucky Artisan to discuss the background, philosophy and future of the spirit.

Four Barrels: First tell us about the bottle.

JD: The label presents a picture of Main Street Louisville around the year 1864.  We are shooting for a nostalgic feel around the times when bourbon started flowing down the Ohio River.

FB: and the story?
JD: Keeping in line with others who are looking back at the heritage of the Kentucky native spirit, the thinking around this bourbon is to show its origins and how it used to be made.  Ships used to travel down the Ohio River and at each stop, additional distillate would be combined with the previous stop.  Eventually, the trip down to Louisiana would allow these whiskeys time to mingle and create a unique product.

FB: Talk about how this bourbon is produced.

JD: The most recent edition of batch 4 is purposely different from each of the previous 3.  This edition is a blend of 3-5 whiskeys sourced from Kentucky distilleries.  Each of those within the blend are 4-7 years old.  This is a 4 grain whiskey - predominantly wheat.

We blend, chill filter and bottle on site in Crestwood.  Each batch is different and is based on a flavor profile sought by owner and Master Blender Steve Thompson (former Brown Foreman Executive).  Each batch is limited to approximately 12-15 barrels and will be differentiated by the color of the bottle neck.  Batch 4 is red.

FB reaction:
The nose is brief but the initial flavor makes up for it.  I found lots of oak, accented by flavors of banana and white chocolate.

This is certainly sipping bourbon.  There is a significant amount of spice on the palate - even though the dominant grain is wheat.  You can taste the age and feel the impact of the wood.
The finish seems about right.  Not at all brief and certainly does not linger on the tongue.
I am certainly glad to see distilleries such as Kentucky Artisan in the Bluegrass.  On a recent trip to the distillery, I was given a tour along with hints about the future of the brand.  They offer multiple samples at the end including a few Jefferson's products.  Definitely worth checking out yourself.

Website:  Kentucky Artisan Distillery

Jeffersons Bourbon 

FOUR SPIRITS FROM BUFFALO TRACE DISTILLERY AWARDED “BEST OF CATEGORY”

FRANKFORT, Franklin County, Ky (June 28, 2016) Four spirits from Buffalo Trace Distillery were awarded “Best of Category” at the 2016 Los Angeles International Wine & Spirits Competition, including Buffalo Trace Kentucky Straight Bourbon Whiskey, Stagg Jr. Kentucky Straight Bourbon Whiskey, E.H. Taylor, Jr. Single Barrel Kentucky Straight Bourbon Whiskey and Sazerac Straight Rye Whiskey. An additional 12 medals were awarded to spirits from Buffalo Trace Distillery, seven of which were Gold Medals.

These spirits were ranked among 401 spirits that were submitted from a total of 29 countries.

Spirits earning medals include:

Gold Medal

·         Buffalo Trace Kentucky Straight Bourbon Whiskey

·         Eagle Rare Single Barrel Kentucky Straight Bourbon Whiskey

·         Stagg Jr. Kentucky Straight Bourbon Whiskey

·         Blanton’s Single Barrel Kentucky Straight Bourbon Whiskey

·         Sazerac Straight Rye Whiskey

·         E.H. Taylor, Jr. Single Barrel Kentucky Straight Bourbon Whiskey

·         Buffalo Trace Bourbon Cream

            Silver Medal

·         Benchmark Kentucky Straight Bourbon Whiskey

·         Wheatley Vodka

·         Platinum 7X Vodka

·         Rain Cucumber Vodka

            Bronze Medal

·         E.H. Taylor, Jr. Small Batch Kentucky Straight Bourbon Whiskey

            The Los Angeles International Wine & Spirits Competition was formed in 2007, with an esteemed panel of judges using a blind-tasting method to award medals to the best distilled spirits from around the world.  The award-winning entries will be displayed during the Los Angeles County Fair, Sept. 2 – 25, in “The Wine, Beer & Spirits Marketplace.” 

            Complete results of the 2016 LAIWSC are available at www.laspiritscomp.com

News from Buffalo Trace - Second Year of Corn – A New Variety – Planted

FRANKFORT, Franklin County, Ky (June 23, 2016) A little over a year ago, Buffalo Trace Distillery quietly purchased an additional 293 acres of farm land adjacent to the Distillery, with the intention of building more barrel warehouses to meet the growing demands of bourbon. In the meantime while permits were being secured for the new construction, Buffalo Trace decided it would be “fun” to plant its own corn, with an idea of creating its own farm to table “single estate” bourbon experience. 

But it couldn’t be just any corn that was planted, the Distillery wanted to plant something that had historical meaning to this 243-year-old National Historic Landmark. Research began, and soon a strain was identified that dated back to 1876, around the same time E. H. Taylor, Jr. was making his mark on Buffalo Trace. The strain originated from a White Mastodon variety and through selection techniques in isolation it became “Boone County White,” after a farmer named James Riley coined the name. Coincidentally, Harlen Wheatley, Master Distiller at Buffalo Trace, was born in Boone County, Ky., making that strain even more fitting. 

After planting 18 acres of the non-GMO white corn in the summer of 2015, Master Distiller Harlen Wheatley and his team eagerly watched the corn sprout up and begin to grow, and grow, and grow!  And harvest time, the stalks were well over 12 feet tall! The corn was harvested in August of last year and the grain was processed to be dried. After drying all winter, the corn was fermented and distilled at Buffalo Trace on May 31, 2016. All told, 117 barrels of the Boone County White Corn variety were distilled and are now aging in Buffalo Trace’s warehouses, to be taste tested periodically over the next few years to check on progress, and then eventually released, provided the taste profile is up to Buffalo Trace’s rigorous standards.

Now, in 2016, the cycle is beginning again, with Buffalo Trace planting its second year of non-GMO corn, this time Japonica Striped Corn, a strain originally from Japan and dating back to the 1890s. This variety will have variegated leaves of green, white, yellow and pink stripes with dark purple tassels and burgundy kernels. Typically used as an ornamental corn, this variety will be a true experiment to see how it tastes once fermented and distilled next year!  In addition to both the Boone County and Japonica Striped corn being from E. H. Taylor, Jr.’s era, both are dent corn varieties, which have a high starch content and are ideal for distilling, unlike traditional sweet corn one might see in the grocery store.  Buffalo Trace uses a different variety of dent corn in the distillation of the rest of the bourbons in its portfolio.

            Buffalo Trace Distillery intends to plant a different variety of corn each year at its farm so each year in the future there will be a unique release.  Name, age or price of this future bourbon has not yet been determined.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery's rich tradition dates back to 1786 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

Bardstown Bourbon Company - Collaborative Kentucky Whiskey Craft Distilling Program -

 “Do not go where the path may lead, go instead where there is no path and leave a trail.” – Ralph Waldo Emerson

Leadership is about blazing a new trail and the Bardstown Bourbon Company has just made a new path on the famous Kentucky Bourbon Trail.  Coming in 2016, the Bardstown Bourbon Company will be opening their state-of-the-art, all in one, wholesale Distilling Program and visitors center.  This facility will be a landmark for the bourbon industry and allow everyone from new bourbon enthusiasts to connoisseurs to come together to celebrate this great spirit. 

This program was created thoughtfully through the ever-growing demand of whiskey and Kentucky bourbon throughout the world.  Today, many craft and micro-distilleries have obtained their juice from the larger industrial distilleries, but with the high demand, those smaller distilleries have been pushed aside.   Prices being hiked up so that the larger producers can meet the demand has also impacted these labels.  With this collaborative, smaller producers, private labels, and potential buyers now can come to one place and receive all the training, help, and financing to add to the booming industry.  

 

This is a major move in the bourbon & whiskey industry.   The facility will meet all the customer needs to craft a great bourbon.  I believe that by raising the bar, it only creates a better standard for the industry as a whole.  The campus will feature a unique and transparent educational experience, high-end tours and tastings, integrated visitors center, event space, and eventually a restaurant and boutique hotel.    

When we work together, we help keep the traditions pure and collectively care for the future of what we hold sacred.  

For immediate release:

BARDSTOWN BOURBON COMPANY ANNOUNCES FIRST OF ITS KIND

COLLABORATIVE KENTUCKY WHISKEY CRAFT DISTILLING PROGRAM

Comprehensive Program Fosters Continued Innovation, Offers “Game Changing” Barrel Financing Option, Custom Mash Bill Development, Onsite Storage and More

Bardstown, KY (December 14, 2015) – The Bardstown Bourbon Company is pleased to announce an innovative Collaborative Whiskey, Bourbon, and Rye Wholesale Distilling Program. Slated to open in Summer 2016, the new distillery will offer wholesale customers the opportunity to create custom, authentic, Kentucky whiskey products and will also provide comprehensive barrel financing. The Program promises to expand the explosive growth of the craft distilling industry by providing craft distillers and brand owners high quality whiskey to strengthen their supply.

Currently, many craft distillers and brand owners obtain their whiskey from large industrial distilleries, are limited in their ability to produce custom products, have no financing options, and are reluctant to promote the location and source of their whiskey. With a production team led by Bourbon Hall of Fame Master Distiller, Steve Nally – a 40-year veteran of the spirits industry and formerly the Master Distiller of Maker’s Mark – the Bardstown Bourbon Company will provide craft distillers and brand owners the opportunity to: 

• Work with a team of whiskey experts to create their own authentic and innovative Kentucky whiskey products;
• Benefit from highly competitive wholesale prices;
• Ensure consistent, high quality production that can rapidly scale;
• Control the future source for their product;
• Finance new fill barrel production and aging, and
• Provide a production location and environment that they can celebrate and promote.

“We are very excited to offer a suite of much needed services that we believe will help foster continued innovation and growth in the whiskey industry,” said David Mandell, President & CEO of The Bardstown Bourbon Company.

The Company, in collaboration with Live Oak Bank, the second largest SBA lender in the country, is offering customers comprehensive financing of the purchase price of newly filled barrels with terms of up to 10 years. This is an enormous benefit in an industry that is capital intensive and often without many good banking options.

“This program is a game changer,” said Daniel Linde, Chief Financial Officer of the Company. “As the first company to offer a comprehensive barrel financing program for whiskey, we are helping our customers continue to develop and grow their brands, without tying up all of their capital in production.”

As the domestic and international whiskey and bourbon market continues to expand, The Bardstown Bourbon Company will help its customers meet growing demand. The distillery has an initial 1.5 million proof-gallon capacity with barrel storage on its property for up to 185K barrels. The distillery is also designed to easily expand as production grows.

In addition, The Bardstown Bourbon Company offers a unique environment to showcase customer products. Set on 100 acres of active farmland and adjacent to the Bluegrass Parkway, The Bardstown Bourbon Company and its 37,000 square foot distillery form the gateway to Bardstown, Kentucky, the “Bourbon Capital of the World.” 

“This is such an exciting time for bourbon,” explained Steve Nally, Master Distiller of The Bardstown Bourbon Company. “I look forward to working with other distillers and brand owners to make great products. We also look forward to integrating some of these brands into the Bardstown Bourbon Company’s visitor experience, and we will use our facility to highlight and promote their brands.”

To learn more about and apply for the Collaborative Kentucky Whiskey, Bourbon & Rye Distilling Program, contact David Mandell, President & CEO, at david@bardstownbourbon.com

About The Bardstown Bourbon Company

Under construction since October 2014, The Bardstown Bourbon Company is “the Modern Distiller of the American Spirit.” The company is developing a $25 million destination experience with a first-of-its-kind Napa Valley style campus featuring a unique and transparent educational experience, high-end tours and tastings, integrated visitors center, event space, and eventually a restaurant and boutique hotel. The distillery is set to begin production in Summer 2016.

To learn more about The Bardstown Bourbon Company visit:

www.bardstownbourbon.com

www.facebook.com/bardstownbourboncompany

www.twitter.com/btownbourbon