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On todays episode we have a glass of Lagavulin Guinness Offerman Edition! Lagavulin Is nick Offerman’s Daily drinker, and Guinness is much loved by his father. So for fathers day, Nick had them combined by finishing an 11 year old Lagavulin in Guinness barrels for 4 months. The result is your classic Lagavulin boldness, with an added layer of chocolate that is hard to beat! Happy fathers day to all the dads out there, and we hope you have a day with few chores, and many memories! All that and more on todays episode of Whiskey Chasers!

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• Lagavulin Guinness Edition
  • 11 years
  • 46%/92 proof
  • Finished in barrels used by Guinness for 4 months

Lagavulin has been around since1816 and their 16 year old has been a staple of their portfolio since 1989. Nick Offerman has been a fan of the company for almost as long as their 16 year bottle has been around! So, it should be no surprise that he collaborated with them for a second time to release this special bottle. To make things even more special, Nick decided to have this 11 year old lagavulin bottle finished in one of his dad’s favorite beers. As the story is told, after a long day of work Nick would find him and his dad enjoying a glass of their favorite drinks. For Nick, it was a dram of Lagavulin and for his dad, it was a pint of Guinness. Nick, having such admiration and respect for his dad, decided to finish this bottle in Guinness barrels and then have it released around Father’s Day in 2021. This limited edition has a suggested price of $79.99; however, if you can find it now you are looking at paying over $100 for the bottle.

Nose:

• It’s classic Lagavulin with campfire smoke, brine, and citrus notes, along with a fresh new layer of vanilla and chocolate.

Palate:

• The aromas translate onto the palate with salted caramel, campfire, sea spray, and fruit. The dark chocolate and vanilla notes are joined by a touch of chili pepper.

Finish:

• The finish lingers with smoky peat and baking chocolate.

Final Thoughts:

• If you ever wondered if some of the most smoky, peaty scotch could blend well with a rich, dark stout, then you’d be thrilled to know that it is possible! Nick Offerman and his father should be proud of this bottle! It is one that we struggled to not finish and one Chris did not go light on the pours for.

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On todays episode we have a glass of Stranahans Blue Peak American Single Malt. If you are looking for a bold, complex American single malt, this is the one for you. Like the Blue peaks while ski’ing, it's not for the beginner, but if you can roll with the punches, it rewards you greatly. All that and more on todays episode of Whiskey Chasers!

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imagine showing up to put a barn that is on fire out and by the end of that event, you become good friends with the owner of that barn and start a distillery with them.

• That is exactly how this company got their start
• Jess Graber and George Stranahan went into business together, in 2004, over the shared love of fine whiskey
  • Together they developed a recipe for a distinctively smooth and flavorful American single malt whiskey
  • The mash bill is simple
    • 100% malted barley and then cut with rocky mountain water
• This distillery is very interesting
  • Their bottles are hand-bottled by a rotating crew of volunteers and, at least, used to contain a handwritten date of when the whiskey was distilled.
    • It also contained a comment by the person who was bottling it
  • There are now 14 team members on staff there
• They have 6 bottling that they offer and they also do a single barrel program
  • What intrigues me the most about this distillery is that, even though American single malt is still struggling to be a thing, they have a lot in their lineup
  • Stranahan’s original
    • Claiming to be the #1 American single malt whiskey
    • So small batch that they cannot guarantee that any two batches are the same
    • Blue Peak
    • Uses the Solera process to age this bottle
      • The blending and marriage of old barrels with young barrels
    • it is a way of getting younger product out on the market quicker without it tasting young
  • Mountain Angel (10 year)
    • Colorado is higher altitude and colder, meaning more evaporation of alcohol
    • More goes to the angel’s share
    • it is comparable to a Scotch that is twice it’s age
  • Snowflake
    • What was once created as a special thank you for the volunteers has now turned into a once a year release that can only be purchased at the gift shop
    • Past bottling have been finished in multiple barrels from multiple spirits, including mezcal
  • Diamond Peak
    • Aged for 4 years in American oak and then aged for 3 more years in used Bushmills barrels
  • Sherry Cask
    • Take their 4 year old whiskey and let it sit in 500-liter oloroso sherry barrels for an undisclosed amount of time

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On todays episode we have a glass of Pinhook High Proof Bourbon. A truly pretty bottle of truly great juice. We learn a lot about horses, mainly that we don’t know a lot, but we sure know how to measure them now! All that and more on todays episode of Whiskey Chasers!

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• Pinhook might have the classiest bottles out there. They are tall, with a pastel color and white label, with a horse on it. The tops are sealed with the same pastel color that is on the label. There is no real rhyme or reason behind the colors, as each bottle has a different one.
• This caught both the eyes of Chris and I when we first saw the bottle, but when you turned it around it said “distilled in Indiana” our least favorite words to find on a bottle that is $50+ a bottle.
• The company got its start in 2010 with its name and 20 barrels of bourbon from MGP
  • By 2014 bottles started to make their way onto shelves and into the hands of people
• Since 2017, Pinhook has been distilling their own proprietary mashbills at Castle and Key.
  • Pinhook is not owned by Castle and Key, they simply use their stills to distill and their rackhouse to age
• The names of each bottle is based off of a race horse
  • They even go to the extent of putting how big the horse is in hand sizes.
  • They also give a brief story about the horse on their website.
• They also release a new blend each year.
  • Their 2021 normal proof bottle has beat out EHT Taylor as far as taste, price and availability
• aged “more than 3 years”. It is made from a mash bill of 75% corn, 15% rye and 10% malted barley, and is bottled at cask strength.
• High proof is the same as cask strength, but Full proof is different.

Strength of the whiskey

• In the United States, whiskey must enter the barrel at no higher than 125 proof. In Scotland, it can be higher than that, with some distilleries reportedly barreling whisky up to 70% alcohol (140 U.S. proof). That means all bourbon distilleries, and most Scotch distilleries, add some water to their new whiskey before it’s barreled.
• Length of Maturation Time
• Barrels are porous, which means a little bit of their contents evaporate every year. The “angel’s share,” can amount to up to 5% volume annually, depending on the weather (more on that in the next section). Depending on the ratio of alcohol and water that evaporates from the barrels each year, the proof of a whiskey can go up or down over time.
• The conditions in which a barrel is stored is an essential factor in determining the eventual final proof of its contents. Temperature and humidity are both critical factors. In a cool, temperate environment, more alcohol than water evaporates, and the proof drops over time. In a warm, dry environment, water can actually evaporate faster than alcohol, driving the proof of the whiskey up over time.
• this can be seen by comparing cask strength Scotch with cask strength bourbon. Cask strength Scotch, which matures for a longer time and is stored in damp conditions, is almost always lower proof than cask strength bourbon, which matures in warmer, drier conditions.

--- Th

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On todays episode we have a glass of Pikes Creek 10 year while chatting with Chris From the Whiskey Noobs Podcast! Whiskey Noobs is a podcast for whiskey lovers of all experience levels. Whiskey knowledge, tips, and tricks for beginners. Reviews, stories, and entertaining conversation for ALL whiskey lovers. Learn to Drink, Drink to Learn. Lets learn about Pikes creek and the Whiskey noobs today on the whiskey chasers podcast!

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• Made by Corby distilling in ontario.
  • Henry corby opened a bakery in 1832 and in 1855 is bought a gristmill, he began distilling his extra grains and in 1859, opened corby distilling
  • There master blender, Dr Don Livermore, has his PhD in Wood sciences
    • Because of this lots of attention is paid to the barrel selection process, and he understands what is left in the barrel for aging.
• It was originally aged in port barrels, but due to sourcing issues switched to rum in 2016
• Pikes creek started in 2012, and came to the US in 2013

Whiskey noobs:

• How long have you been going?
• What made you start?
• Are you a noob or is that your audience?
• 
  

Tasting notes:

Ending;

• Where can people find whiskey noobs?
• Mooch or buy?

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On todays episode we have a glass of Weller While interviewing Chef Prince Board of Boardroom Catering! Prince is the chef for the whiskey chasers club and today we are sitting down with him to talk about pairing food with whiskey. All that and more on todays episode of Whiskey Chasers!

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About Prince:

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.

www.boardroomcateringco.com

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On todays episode we have a glass of Woodford Reserve Chocolate Malted Rye, a part of their masters collection. Its like drinking a dark chocolate bar. Woodford is a very popular brand, but their past lives are more infamous than famous.  All that and more on todays episode of Whiskey Chasers!

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Intro:

• Woodford has never been a favorite bottle or distillery of mine. I can be very picky and judgey when it comes to my bottles and distilleries. However, they came out with a bottle that I was more than happy to have in my collection and mainly because I read the label and found it misleading.
• Chocolate Malted Rye

Body:

• The Woodford Distillery, as we know it today, was actually previously owned by Elijah Pepper and was called the Oscar Pepper Distillery.
  • The distillery itself has been through 4 sales.
    • Brown Forman bought it in 1941, sold it in the late 60’s and then decided they wanted to re-purchase it in 1993.
  • By 1996 it became the Woodford Distillery
• As much as I do not love Woodford, it is the better of the three others before it
  • Old Crow (The distiller who worked at the pepper distillery)
  • James E Pepper
• They have several products, but this master’s collection is only released twice a year and each release is said to be different due to it being an experimental series
  • The fall release focuses on variation, while the spring release focuses on proof.
  • They have released 17 master collection series so far.
  • This bottle is the fall of 2019 and the bottles no longer look this cool or unique
• Mashbill: 70% Corn, 15% Chocolate Malted Rye, 15% Distillers Malt
  • The rye is what is so special and makes this bottle more unique.
    • According to Chris Morris their master distiller, “the rye malt was roasted to a level that its natural sugars caramelized into a dark chocolate note.”
• Bottled at 90.4 proof and priced at $130 MSRP

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On todays episode we have a glass of Bristol Republic’s Knob Creek Single Barrel Select! If you are looking for barrel picks to try, Bristol Republic is the place to go! This Knob Creek Single Barrel Select threw us for a loop in the best way! If you are in the Columbus area, be sure to stop and have a glass, it will be well worth it!

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https://www.knobcreek.com

https://www.bristolrepublic.com

• I thought for the longest time that Knob Creek was named after some family member or some weird relative of the Noe family or the Beam family seeing how the majority of their bottles are that way.
• This one is named after a legit creek that supposedly ran behind Abraham Lincoln's house.
• Knob Creek 9 year was first released in 1992 by Booker Noe (6th generation distiller)
  • Created with the aim to recapture pre prohibition style bourbon, with more time spent in the barrel and higher proof.
• The one we have today is Knob Creek Single Barrel Select that Bristol Republic picked out and were kind enough to give us a sample of.
• Each barrel select that Knob creek does remains unblended and a true single barrel for the place that bought it.
  • There are some places that will allow you to pick barrels and blend them, we had one that did that (or was rumored to) the Alpha by Cornerstone
• In true Noe fashion, they do ensure that every barrel and every drop is held to the very rigorous standards of Booker Noe. (The public got a taste of those standards a couple of years ago when Bookers only released three bottling’s due to the fourth one not meeting the standards that Booker Noe would have held to)
  • The whiskey is said to go in around 125 proof and they bottle it at 120 for all barrel selects
  • All of the barrels for knob creek are at a level 4 char
    • They believe this allows for the most flavor to be pulled
  • All of the barrels are stored and aged in Clermont
    • Apparently it has the best climate for the best results.
  • All of the bottles are a minimum of 9 years old before they will bottle it
• There are several ways for stores to participate in the Knob Creek Single Barrel Experience: they can come to Kentucky for the grand tour, they can sample remotely via a custom sampling kit, or they can leave it up to the distiller. They work with each account to make sure they get their own barrel, exactly how they like it.

Tasting notes:

• Just because I know the owner and have worked with him in picking barrels before, I knew this was going to be on the sweeter side for a Knob creek.
  • Others that have tried it and compared it to another, different, store pick I have, say it does have sweeter notes to it but a high proof finish

Ending;

• Since we cannot buy a bottle of this, the question is not mooch or buy, but rather would you recommend going to Bristol for several glasses of this? And would you recommend people visiting Bristol Republic to have a glass or two of any of their barrel picks?

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On todays episode we have a glass of Johnnie Walker Blue Label! We went for the high end this week and had the best of the best in blended scotch. It comes with a big price tag, but its a deal when you think about what all is in it. All that and more on todays episode of Whiskey Chasers!

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If you are interested in starting or joining a whiskey chasers club, shoot us an email!  [email protected]! 

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https://www.johnniewalker.com/en-us/our-whisky/core-range/johnnie-walker-blue-label/

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Price: $275

• Johnnie Walker and Sons have been around since roughly 1854.
• Johnnie, known as John, owned a grocery store and became known as the guy that could get you things.
  • By things we mean tea, fine wines, and spirits.
  • He found his way into the whiskey world by blending the whiskey that he got in
    • Creating something new
• John passed away in 1857 and his son, Alexander, took over when he was old enough
• In 1843, with railroads in place, Alexander was able to create a distribution network which shipped his whiskey worldwide.
  • In 1862, sales averaged 100,000 gallons each year.
• “Old Highland Blend” was the first copyrighted blend to hit shelves in 1867
  • Johnnie walker Black label
• Johnnie Walker Blue was released in 1992 and hit the shelves at $150 a bottle.
  • It was the most expensive whiskey on the market and Diageo believed it would sell well in bars as bottle service for companies wooing potential clients
• This bottle comes from hand selecting rare scotch whiskies and blending them. Only 1 in 10,000 casks make the cut.
  • Diageo operates about 28 distilleries across Scotland, many producing whisky casks utilized for Johnnie Walker products. These include single malts like Clynelish, Talisker, Caol Ila, Lagavulin, Oban, Glendullan, Dufftown, Glen Ord, Glenkinchie, Craagganmore, Mortlach, Royal Lochnagar, Glen Elgin, Dalwhinnie, Glenkinchi, Inchgower and Cardhu. The large single grain distilleries in Diageo’s portfolio include the massive Cameronbridge Distillery north of Edinburgh, the home of Haig Club Single Grain Scotch Whisky.
• Since this is a blended bottle and the best of the best, it is rumored that barrels that are as old as 60 years are used in Johnnie Walker Blue and barrels as young as 28 years.
• This bottle gives a whole new perspective on what blended scotch is and the quality alone that goes into it.
  • All of the distilleries that Johnnie Walker pulls from are all incredibly different in palate alone

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On todays episode we have a glass of Makers Mark Private Select from Handy Spot in Ashley, IN! This is our second barrel pick from handy spot and we are once again impressed! Though this bottle can’t be reproduced due to the stave selection process being different, we’ll help you find the right stave selection for you!

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Started in 1953 by Bill Samuals

Took his families 170 year old recipe and set it on fire

By accident of course

The original recipe was made with rye

Not gonna lie kind of upset now that he set it on fire

Bill decided to have a little experiment since instead of time to come up with mashbill

He made loaves of bread

Markers is famous for their distinct bottle shape and that red wax dipping, which was all thanks to Bill’s wife.

He had everything to do with the flavor and nothing to do with the look

Barrel picks vs Maker’s Private Selects

Barrel picks tend to be single barrels that people pick out

Private selects is something Makers created to be original

Thought creating your own flavor was better than picking a barrel that you could never recreate.

How it works

They start with a barrel of Makers cask strength

Aged about 6 years

People then get to select 10 finishing staves to put in the barrel that sits for an additional 9 weeks

The go through a makers 101 first to get an idea of what the staves add flavor wise

P2 or Backed American Pure

Virgin American oak and French oak are the woods of choice for Private Selection finishing staves. P2, or Baked American Pure, is made from American oak and is the first stave sampled in the program. It adds notes of brown sugar, vanilla, caramel and spice.

Seared French Cuvee

Next in the tasting order is Cu, also known as Seared French Cuvée. Cu is made from French oak that's ridge-cut and seared with infrared heat. It gives off toasty notes of oak and caramel.

Makers 46

The next finishing stave is the one used to finish Maker's Mark 46. It's made from seared French oak and delivers dried fruit, vanilla and spice. A barrel fitted with 10 of these staves would give you a cask-strength version of Maker's Mark 46.

Bottled at cask Strength

Ranges from 107-114

That is incredibly low for cask strength

2nd barrel pick highly recommended handy spot store pick Ashley

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On todays episode we have a glass of Buffalo Traces Kosher Rye Recipe! The process to become kosher is long and complex, but has a big pay off for those of the jewish faith. With Passover starting this week, we wanted to delve into the Kosher process.

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• Buffalo Trace is a very popular and very well known brand.
• They started releasing three bottles under the “Kosher” label in 2020
• There are more bottles of whiskey that are Kosher than what you realize.
• However, buffalo trace claims that this is the first authentic Kosher Whiskey
• Sazerac who owns buffalo trace is run by a jewish chairman, which is what caused the spark of trying to create a kosher whiskey.
  • William Goldring is the chairman
• In 2012 William sold new American oak “kosher” barrels to a non-jewish executive employee.
  • Which was the start to the kosher line up
  • What makes a barrel kosher?
    • Is there a cooperage that is kosher certified?
• They were then filled with buffalo trace whiskey and set aside.
  • Now in order to remain kosher these barrels have to be overseen and touch by people who were non jewish
  • It could not be touch by a jew in order to remain kosher
• These barrels were then aged for at least 7 years, some rumor 8 years, and then the barrels were ready to be bottled
• The bottling lines had to be cleaned prior to having the kosher juice running through them.
• All of this had to be overseen and approved by cRc (Chicago Rabbinical Council)
• Now in true Sazerac fashion, they believe that their product is Superior to all other kosher whiskey
  • Quoted saying
    • “We realize having a truly certified Kosher whiskey is important to not only the Jewish community, but also a broader audience, and we are pleased that we have the ability to offer it each year to reach this audience”
  • But it took them 10 years to even start this process.
    • Other companies have been doing it for years
• Now what does it take to be kosher?
  • Just like food, the rules of Kashrut (also known as kashrus or kashruth), has to be followed
    • A set of dietary laws from the Hebrew bible dictating which foods Jewish People can eat and how those foods may be prepared.
  • All of the ingredients and equipment used has to be certified Kosher and has to be cleaned if it contained anything that was not kosher.
• Here are the other companies that have had Kosher for years
  • Journeyman distillery = 13 years
  • Glenrothes Scotch = 10 years
  • Glenmorangie =9 years

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https://www.buffalotracedistillery.com/our-brands/kosher-whiskey/rye-recipe.html

--- This episod

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