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On today's episode we have a glass of Old Overholt 114 Rye!  This is the start of our series on Budget Rye’s, and for bang for buck, this is one of the best! We talk about the craft Beverage scene, How companies got around prohibition laws, And bottle labels.  All that and more on today's episode of Whiskey Chasers! 

25:30- flavor

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

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Intro: 

• Old Overholt is one of those bottles that people look at and wonder if it is actually good. 
• All 3 of their bottles are under $40 and range from $24-$35 for the bottle.
• The labeling looks old and outdated, but it has history behind it.

Body:

• Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
• Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan. 
• It is currently distilled at the Jim Beam distillery in Clermont, KY
• Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800.  His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
• In 1810, Henry’s son took over the management of the distillery and made it into a business. 
• By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day. 
• By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
• Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
• Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in. 

Ending;

• Mooch or buy? 

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On today's episode we ring in the new year!  Each of us drinking a glass we picked ourselves! We talk about the glasses we picked and why, new years resolutions, and the coming year for the podcast!  All that and more on today's episode of Whiskey Chasers! 

Thank you all for an amazing year!

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Nick has Wathens Single Barrel

Steve Has Cear Ridge Quintesential

Nick Has Hudson Baby Bourbon

Patreon is up and running!

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On today's episode we have a glass of Laphroaig Select  This is our first bottle of Laphroaig on the podcast, and it's chris’s favorite scotch brand!  This was all of our first time on this bottle, and we were impressed, definitely a different type of laphroaig!  We talk about Scotch feuds, types of scotch drinkers, and how much smoke is to much in scotch?All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

https://www.laphroaig.com/en/select 

Story:

• Started in 1815 after there was a surplus in Barley from the crop grown for the cattle 
• Donald offered his brother Alexander £350 for his share of Laphroaig. Alexander agreed, and later emigrated to Australia where he lived to a ripe old age, dying in 1881.
• Unfortunately, Donald only lived until 1847. It is believed that he died after falling into a vat of partially-made whisky.
• Donald’s only heir was his son, Dugald. At just 11 years old, he was too young to take over, so the distillery was looked after by his uncle, John Johnston, and a local farmer, Peter McIntyre.
• War raged between Mackie and Co, the blenders for Laphroaig, and the owners of Laphroaig from 1857-1921 
  • Laphroaig firing Mackie and Co because they thought they were too big 
  • Several court cases
  • Mackie and Co blocking the water supply for Laphroaig
  • Mackie attempts to learn how to make Laphroaig to recreate it and sabotage it. 
  • Steals their head distiller 
  • Mackie figures out he sucks at making Laphroaig and tries to buy out the distiller, then the land, then the supply (but realizes it will cost too much to do any of that)
• By 1994 the distillery had the approval and love of Prince Charles. 
  • He visited the distillery and stamped his seal of approval 
  • Prince Charles revisited his beloved Laphroaig in 2008 as a part of his 60th birthday celebration
• Now owned by Beam Suntory

This Bottle (the Select)

• Our master distiller carefully draws whisky matured the historic way in Oloroso sherry butts, Pedro Ximinez seasoned hogsheads, and first-fill bourbon quarter casks to create this distinctive blend. The heart is drawn from a final maturation in new, American oak — a rarity in Scotch whisky production — which adds bold flavor.
  • The final addition is our quintessential single malt scotch, Laphroaig 10, which is aged for a decade. With flavors of smoky peat,  spicy oak and a surprising sweetness, Laphroaig Select is a fantastic introduction to peated whisky.   
    • A hand selected blend of single malt casks create a unique character
    • Mix of American and European oak sherry and bourbon casks
    • Heart of spirit drawn from American oak casks, rarely used in scotch
    • Complex, deep whisky with notes of oak, peat and sweetness

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On today's episode we have a glass of Very Olde St. Nick Harvest Rye and celebrate Christmas! We talk about Sourcing and how to do it honestly, different types of rye, and our families Christmas traditions! All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! We hope you and yours has an amazing holiday season! Thanks and enjoy the show! 

Be sure to show some love for the company that brought you today's bottle!

https://whiskeyconsensus.com/very-olde-st-nick-harvest-rye-whiskey-review/ 

Story: 

• Established in 1986, the Very Olde St. Nick (VOSN) brand was started by Marci Palatella to capitalize on the growing demand in Japan for ultra-aged bourbon.
• Marci worked for Jullian Van Winkle III as his agent in the japanese market
• The brand was designed around bringing the best aged and best tasting whiskey to the Japanese market. 
  • Originally sourcing its barrels from the Old Commonwealth distillery (Van Winkle’s distillery) 
  • Was then sourced from Willet 
  • Now produce their own
• Since the brand was started around fantastic whiskey that had some age to it, they hit a rough spot in 2015 when whiskey started to take off in the US
• Marci bought up an old tobacco farm, in Nelson County (Bardstown KY) to build a craft distillery on. 
  • Preservation distillery 
• They currently distill in very small batches 
  • 1-3 barrels 
  • The idea behind such small batches is that they are not looking to rush the process. They want to distill the same aged, delicious whiskey that they have been sourcing. 

• It was very hard to find information on this company and bottle
• Some people love it, others find it to be a scam and jump on the bandwagon of beating this company down
• I went a little too deep and started reading comments on the blogs I found and let me tell you, those people should never be allowed near a bottle of whiskey 
  • They will find the one thing they don’t like and blow it into this conspiracy
  • One person stated that she, the owner, was involved in the college admissions scandal back in 2018.

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On today's episode we have a glass of Highland Park 12.  This is our first Highland Scotch on the show, a step up in boldness from the spetsides we have had, and it was a delight! We talk about tradition, peat, and the timber history of early america, I know! You never know what your going to get! All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

https://www.highlandparkwhisky.com/en-us/our-whisky

History: 

• Proud of their viking land history 
• Been distilling since 1798
• For over 220 years, they have smoked their barley over 4,000-year old peat, hand cut from hobbister moor
  • Just 7 miles from their distillery
  • No other distillery in the world uses peat like theirs 
• They turn their malt by hand 
• They use sherry casks that hold sherry for 2 years and then are sent to them to use. 

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On today's episode we have a glass of Paul John Bold! This peated whisky from India is something else!  If you find it, get it! We talk about the name whisk( e)y and if that is the right word to use, Indian Gods and culture, Tradition Indian whisky, All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

 ****** bottle website*****

• John distilleries Opened in 1992 
• It rebranded and started aiming for quality in 1995
• it is the second largest Indian Single Malt Distillery, behind amrut
• The distillery is located in Goa on the west coast of india
• The high heat allows for very fast maturing, but also forces the distillery to keep their bottles young’
  • In 5 years the casts could loose up to half of their liquid
  • The temp stays between 74-89 degree F throughout the year
• This bottle was bottled in 2017, so 5 at this point
• It is now owned by sazerac

The first thing to understand is that whisky sold within India and Indian whisky sold abroad are two very different categories. Within the country, the majority of the products labelled as whisky (they use the Scottish spelling) are actually blends consisting of neutral grain spirit, fermented molasses, and only a small percentage of malt whisky.

The reason these so-called whiskies don’t make it to the EU or the US too often is because they cannot be labelled as “whisky”; both the EU and US do not permit whisky to be distilled from anything but a grain/cereal mash and the EU does not permit neutral grain spirit (distilled over 95%). The ones that do make it over are instead known as “spirit drinks”, with closer similarities to rum. The molasses spirit is the most-consumed type of “whisky” in India.

However, true whisky is consumed in India. During the nineteenth century, Scotch whisky was imported into the country. Today the country is the world’s fifth largest Scotch whisky market. Acting as a quality catalyst, the concept of single malt Indian whisky was born in the decades that followed.

Six-row barley is less suited for whisky-making, due to the lower percentage of carbohydrates and therefore, lower sugar extraction.

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On today's episode we have a glass of Christmas Bourbon from Cleveland whiskey!  We may not be fans of regular Cleveland whiskey, but give credit where credit is due, their Christmas Bourbon is great stuff!  Go get a bottle for your holiday season!  We talk about Cleveland's unique distilling process, christmas spices, and when to drink. All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

https://clevelandwhiskey.com/christmas-bourbon/

Story: 

• Got their start in 2009
  • Considers themselves to be a whiskey tech company because of their process 
• They are a whiskey not a bourbon company because of their propriety aging process 
  • It is a unique one
    • They let the whiskey sit in the barrel for at least 6 months (according to them) 
      • Some of their bottles say at least a minute 
    • They then transfer the whiskey to a steel barrel where they push air in and pull air out to pressurize the barrel causing the whiskey to interact with the wood piece they put in the steel bin
• They are very proud of this process, but Chris and I have had the bad end of it.

Bottle:

• Their Christmas whiskey is a very popular staple of theirs.
  • Comes out once a year around thanksgiving/Christmas season
• Bottle states it is bourbon, but they do not disclose what they start with or how they make the bourbon

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On today's episode we have a glass of TX Straight Bourbon Whiskey from Firestone and Robertson Distilling!  This Bourbon is made using Pecan yeast, so we thought it would make a great bottle for thanksgiving! We talk the pronunciation of pecan, Pie crust, and the amish!  All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

https://www.frdistilling.com/tx-bourbon/

We have had a few texas whiskies on this podcast, but I can almost guarantee that none of them have tasted like this one from Firestone & Robertson. 

Bottle: 

• Texas yellow dent corn, Texas soft red winter wheat, 6-row distillers malt, and their own proprietary strain of yeast that was captured from a Texas pecan nut — which they call the “Brazos.”
  • Mashbill not disclosed 
  • Six-row barley is less suited for whisky-making, due to the lower percentage of carbohydrates and therefore, lower sugar extraction.
• Age not disclosed but has to be 4 years to be straight bourbon
• 90 proof
• Now for the toppers
  • Every bottle is topped with leather that is hand cut and put on
  • When they first started they would take leather from used boots, but now they have partners in the boot and saddle making industry that they buy their leftovers from and use that. 

Smell: 

• Smell wise this is unlike any other bourbon. That pecan yeast comes through and smells like thanksgiving in a glass 
  • My family makes pies for all family gatherings and for thanksgiving you better believe there is a homemade pecan pie that is to die for. 
    • My mom has started to make chocolate pecan pie and bourbon pecan pie

History: 

• In 2012 Leonard Firestone and Troy Robertson founded the Firestone & Robertson Distilling Co., the first craft bourbon and whiskey distillery in North Texas.
  • Imagine two days bonding over having to be at the playground, sitting at a bench, while their kids play. 

• They then set out to find a suitable building for their distillery, and finally found the perfect location – a reclaimed prohibition-era warehouse just south of downtown Fort Worth. They completely renovated the interior, using materials they found in the building.
• Their head distiller dropped out of a doctorate program to become their head distiller. 

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On today's episode we have a glass of  Glenlivet 12 while talking to chef Prince! Scotch is a hard thing to pin down for a food pairing, but prince comes in again with some amazing pairings! All that and more on today's episode of Whiskey Chasers! 

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

https://www.theglenlivet.com/en-us/whisky/12-year-old-single-malt-scotch/

Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.

Check out Prince's website and socials below!

https://www.boardroomcateringco.com 

https://www.instagram.com/boardroomcateringco/ 

https://www.instagram.com/chefprinceb/ 

• This is the third episode that we have had the pleasure of having Chef Prince Board on the podcast! 
  • And the first time we have ventured outside of America when it comes to the whiskey! 

Body:

• 1824
  • George decided to start up this distillery in the region of Glenlivet only 2 years after it becomes legal
  • This pisses off the “moonshiners” of that area at the time
  • Threats of him burning with his distillery were very common at that point
    • Carries two flintlock pistols around at all times for his personal protection
• By the late 30’s they are selling 200 gallons a week.
• Today they still keep the same tradition when it comes to the whiskey, but they are now starting to expound upon different ways to finish the whiskey 

Prince:

• Now, I am guessing you have not had someone threaten to burn you with your recipes, but I am sure that, even in the chef world, that recipes are sacred. 
  • Do you keep your recipes under lock and key? 

• 200 gallons of whiskey a week sounds like a lot, but I am guessing that you have had nights or weeks at any restaurant that you have pumped that many dishes? 

• Do you find yourself tweaking old recipes or creating new ones more?

• Now, scotch is a whole new beast when it comes to pairing food, so do you find yourself going through the same process too decide what you would make food wise? 

Ending;

• Mooch or buy? 

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On today's episode we have a glass of  Brenne French Single Malt! A light, floral single malt from the cognac region of france.  We talk single malts, cognac, and the french! All that and more on today's episode of Whiskey Chasers!

Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!

Be sure to show some love for the company that brought you today's bottle!

https://www.brennewhisky.com/ 

I am a part of a secret santa whiskey exchange and one of the couples in the group told me about this awesome French single malt whiskey that they found and fell in love with. I went looking

-Brenne was founded and started by former ballerina turned whiskey entrepreneur, Allison Parc

-Created with the help of a third generation cognac maker on his family farm in cognac France

-There are over 40 distilleries in France that produce French whiskey. Not all are single malt some a blends

-The first French whisky was produced at Warenghem distillery in 1987, who then introduced the first single malt French whisky in 1998

-According to a study in 2016, the French are the largest consumers of single malt whisky in the world, especially Scotch

Rules for French Whiskey

-The country as a whole follows the same rules as Scotch/Irish whiskey, but two regions of the country don't have to adhere to the those rules because they already had rules:

-Brittany

• Mashed, fermented, distilled, and aged in oak for a min. of 3 years in Brittany.

• Bottled at 40% ABV or greater.

• Distilled once, twice, or continuously in a pot, column, or hybrid still.

• May use malted barley, corn, wheat, rye, spelt, triticale, oat, or buckwheat (which is also used to make the region’s famous crêpes, called galettes).

• Caramel coloring is permitted.

-Alsace

• Mashed, fermented, distilled, and aged in oak for a min. of 3 years in Alsace.

• Bottled at 40% ABV or greater.

• Double-distilled in a pot still (hybrid pot-columns with no more than three plates are allowed).

• Made from 100% malted barley.

• May be moved to a non-oak cask after 3 years of maturation.

• Age statements permitted for whisky 6 years of age or more.

• No coloring is permitted.

-Two types of heirloom barley grown on the estate are the starting point for Brenne. After malting, a proprietary strain of yeast that has been in the distiller's family for generations is added for fermentation, creating a beautiful floral mash.

-It is then twice distilled in an Alembic Still, an early version of a pot still and works the same way.  Often considered the first still, invented in Egypt. 

-The liquid is then rested in signature barrels, new French Limousin oak and Cognac casks, before being proofed with water from the Charente river for bottling. The result is Brenne, the first single malt to be aged only in these 2 barrels.

-This bottle, the 10 year old, is only produced and bottled once a year.

-300 cases annually selected from 4 barrels

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