Auchentoshan, uncommon for being a lowland whisky, is also unique for using triple distillation. (Springbank’s Hazelburn line uses the same technique, but no other Scottish distilleries triple-distill routinely.) Triple distillation used to be more common, since with a mix of grains, you should get a smoother whisky with a third distillation. Over time, the rationale has become moot, as single-malt Scotch has been codified to use only barley malt for the grain, so the expensive extra step for a third distillation isn’t seen as necessary. Auchentoshan continues with the practice to produce a light whisky with fewer heavier oils and proteins from the mash. Since the mash uses only unpeated barley, we’re anticipating a delicate flavor.
And now I come to the end of my short stint on American Whiskies. I have a backlog of Scotch I’ll get to work on next. But meanwhile, in their American survey, the Whisky Wafflers tried a Hudson single malt (which did not impress but intrigued anyway). This time we’ve got a more typical American-styled spirit from Hudson. I received this ‘Baby Bourbon’ as a gift and thought we’d put it through its paces. Along the way I’ll compare to the other whiskies tried in this series. I don’t have a lot of craft whiskeys to compare yet so we’ll use the Rogue Dead Guy, recently reviewed, as a benchmark as well as the Knob Creek, which has a more traditional mashbill.
The Hudson Baby Bourbon is a product of Tuthilltown Spirits Distillery, which, as they explain on their website, was founded in 2003 by Ralph Erenzo. Ralph is a pioneering distiller (he predated Rogue’s distillation efforts by about a decade) who helped push through legislation to establish craft distilleries as a legal concerns in New York. So you could say he’s an OG craft distiller. The Hudson brand was sold to William Grant and Sons in 2010. Tuthilltown makes the whiskey, Grant distributes it. This is the Grant of Glenfiddich and Balvenie, among other brands, and have proven to be good stewards of their product.
Just a quick hit today as Brexit has happened. For the US-based Scotch drinker, this does not change anything (we’re still paying the Trump Tariffs, grr) but if you are in the EU or UK, you might be wondering what’s in the deal. iLaddie has a post where he’s begun to examine the effects of the Brexit deal on Scotch (and other drinks) HERE.
25 Dec! Merry Christmas to all who celebrate it.
Welcome to our second (of three) American series reviews. When they reviewed American whiskies the Whisky Waffle lads panned the big, common bourbons (Jack Daniels, Jim Beam and Maker’s Mark), but had good words for more innovative products. I did a similar comparison last week, Jim Beam vs. Rogue’s Dead Guy, and indeed the craft product out-shined the mass-market product by a fair margin. This week, we line up a bourbon titan the Waffle guys missed, Wild Turkey 101, up against Knob Creek—itself a Jim Beam ‘premium’ product. Both are Kentucky Straight Bourbons, 100-ish proof, and well, we’ll see what’s what.
Way back in the long ago (2015), the Whisky Waffle lads down in Tasmania put on cowboy hats took a swing through American whiskies. They did a nice job and gave the US of A a fair shake, tasting a few old standards (which failed to impress) followed by some truly interesting and innovative whiskies. Along the same vein, I’m going to look at a couple interesting whiskies available now and compare them to the standards. I’m starting with Dead Guy Whiskey, from Oregon’s Rogue Distillery. To show the difference between a craft-distilled whiskey vs. a standard industrial scale dram, I’ve got Jim Beam bourbon lined up. And Beam are industrial at 52M liters per year! In contrast, Rogue has a single tiny 550 gallon still and probably produces thousands of liters a year.