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Schlagwort: Fermantation

Titelbild Bourbon vs Tennessee Whiskey

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Whisky-Geschichte & Trends
Whisky-Kultur

Tennessee Whiskey und Bourbon

On 19. Mai 2024
By Dr. Kai Grundmann
2 Comments

Ein historischer Blick auf den (Nicht-)Unterschied

The doctor is in

Wer ist der Doktor?

Kai.

Und er macht das hier alles ganz allein? Nö.

Karen macht das Technische.

Hier erfährst Du mehr.

doktorwhisky.de

Masters of Rye @rossvilleunion [Photo inspired by

Masters of Rye @rossvilleunion
[Photo inspired by @klara_hase 🐰]
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Producing rye whiskey since 1847, continuously, the MGP distillery can truly claim the title Masters of Rye. Having distilled for hundreds of non-distillery-product brands, they release their own bottlings recently (relatively when compared to a 175+ years history). And they are stunning.
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This bottled in bond release is not my favourite nor their flagship but that only illustrates their high quality. For this is a great whisky. Bottled in bond means a minimum age of four years, which this one easily surpasses, and an ABV of 50%, which I consider to be my sweet spot for an everyday dram. The kicker however is the mash bill with its unusually high malted barley content. This provides a gentle malt sweetness that complements the rye spiciness well.
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Nose: milk chocolate, malt beer, hints of raisins, leather, mild clove, a touch of spearmint
Palate: caramel and vanilla from the cask, malty sweetness, darker chocolate, more clove and even pepper, baked red fruits

Finish: very mild for a rye, more of a single malt indeed
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I personally think that while the maltiness is a nice touch, it is quite a dominating factor here. This could be attractive for single malt fans, though. However, I prefer the old style rye, even if I enjoy this one a lot. It is just that there is a 7yo Rossville Union out there...
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#ryewhiskey #rossvilleunion #mgp #indiana #indianawhiskey #americanwhiskey #mastersofrye #rossandsquibb #luxrowdistillers #luxco #schlossbrücke #berlinmitte #berlinerdom

Rye and Port: Review online, check Link in Bio [Ph

Rye and Port: Review online, check Link in Bio
[Photo inspired by @klara_hase 🐰]
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Nordhäuser @traditionsbrennerei is a giant when it comes to spirits, best known for its Korn (clear grain spirit). So their expertise is in the distillation of rye and malted barley. However, they also have a long history of aging their spirits in wood, and I mean long: several hundred years.
Combined, they have everything they need to produce whisky. And last year, they premiered their first rye whisky, the Meisterstück (Masterpiece). This year, we get the next iteration, Meisterstück No.2.
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It is a rye heavy whisky with 90% of the mash bill dominated by it; the rest being malted barley. Mostly matured in fresh German oak, this time it got a finish in port wine casks. Rye and port casks work well together: the spicy distillate and the sweetness from the cask united. Indeed, the balance is exceptionally well done:
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Nose: sweet red berries, cherries and pomegranate on the one hand; basil, rosemary and thyme on the other, plus aniseed and menthol. The longer it breaths the better its spicy notes develop, including white pepper.

Palate: menthol, herbs and raspberry at first, then shows its depth with dark chocolate, more red fruits, dates and spice like cardamom and mild clove.

Finish: peppery and slightly hot, clearly a rye
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Nordhausen could have chosen to fully mature the rye in a port cask but I think their decision to just use it for a finish turned out to be excellent. Both the cask and distillate complement each other perfectly, without overpower one or the other.
It is sufficiently powerful with 46% ABV, but I have no doubt: if it were cask strength, we might be talking about one of the world’s best ryes. Even so, it stands as a great representative for German rye whisky and is easily one of the best.
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#nordhausen #nordhäuser #deutscherwhisky #germanwhisky #ryewhisky #ryewhiskey #roggenwhisky #meisterstück #madeingermany
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[Achtung: die Flasche wurde uns von Nordhausen zur Verfügung gestellt.]

Wheat and Cognac @oldelkbourbon [Photo inspired b

Wheat and Cognac @oldelkbourbon
[Photo inspired by @klara_hase 🐰]
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Old Elk is not commonly seen in Germany, so we were happy to try them at the @barconventber. I personally struggle with wheat whisky, because being a rye fan I prefer the spicy side of whisky. Wheat by contrast provides a very sweet and smooth experience, usually too smooth for me. However, not only do I regularly try wheat whisky anyway, this one caught my attention due to the finish: cognac.
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I like cognac. In fact I frequently ty with the idea of a DoktorBrandy-website... Anyway, cognac casks can add a decidedly spicy note to whisky, also dried fruits, both of which definitely could work with wheat whisky. It is no surprise that cognac casks have been a favourite of American whisky makers when finishing their whiskies.
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Nose: plum jam on toasted white bread, sweet grapes, dried red fruit, toffee, hints of oak and tobacco

Palate: very smooth and soft mouthfeel; ripe apricots, grapes and red fruit, more oak and spice, especially clove, making it less sweet than in the nose

Finish: yet more spice, almost pepper, clearly oaky, even a bit bitter due to tannins
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This Old Elk pretty much delivers what you can reasonably expect. And I like it. It is not my everyday dram, but it does work as a finely balanced, delicate whisky. The finish is excellent just because it does not overpower the nature of wheat but rather complements it.
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#oldelkbourbon #wheatwhiskey #americanwhiskey #cognaccask #cognac #whisky #barconventberlin #smallbatch #stadtschloss #whiskyblogger #review #tastingnotes #whiskylife
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[Achtung: die Flasche wurde uns als BCB-Sample zur Verfügung gestellt.]

Very Small Batch #3 @milamandgreenewhiskey [Photo

Very Small Batch #3 @milamandgreenewhiskey
[Photo inspired by @klara_hase 🐰]
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A rare guest in Germany, the Number 3 of the Very Small Batch is part of the Blender’s Reserve Series. It blends Tennessee Straight Bourbon, perhaps George Dickel, and Kentucky Straight Bourbon from Bardstown.
The kicker is a finish with charred European oak staves. Though this reminds one of Maker’s 46, the process is somewhat different.
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There is more that is unusual about this whiskey, like the use of malted rye, but most intriguing is the transparency with which all of this is presented. Anyway, the result does speak for itself.
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Nose: candyfloss, roasted almonds, toasted wood, dates, a little allspice

Palate: a lot more spice and a lot more oak, and it is clearly European oak with its slightly bitter impression, counterbalancing the typical bourbon sweetness of caramel, cookie dough and brown sugar. Also some leather.

Finish: deep with lots of oak
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It is a really nice whiskey with more depth than you would expect from a rather young bourbon, being about four years old. It does have a lot of spice, too, which works really well.
Thanks to 54% ABV the Milam and Greene has the power to push its complexity to the forefront. Overall, it is easy to recommend if you like a bit more spice and oak to your bourbon.
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#milamandgreenewhiskey #whiskey #bourbon #tennessewhiskey #kentuckystraightbourbon #bardstown #georgedickel #smallbatch #verysmallbatch
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[Achtung: die Flasche wurde uns als BCB-Sample zur Verfügung gestellt.]

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