#Grain and Barrel Spirits

[bourbontrend]

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[bullet-prooflove]

Whiskey Business: Bill Bevilaqua x Reader

Tagging: @kmc1989 @lazilynervoussong @moisttowlett @happilysparklyunknown @krispyqueenluminary

Companion piece to: Trust

You’re already at Whiskey Business when Bill arrives. The private distillery is located thirty minutes away from Bill’s ranch and specialises in single malt. All of their whiskey is distilled in five gallon barrels and sold in limited runs making it Kansas City’s most sought after spirit. Their tastings are usually booked up months in advance but here Bill is, stepping over the threshold to spend the evening with a woman who is more stunning than every single one of those stars in the night time sky.

His eyes come to rest on you, standing there talking to one of the hosts and the sight of you it just steals his breath. Your hair is pulled back into a half up half down style, you’re wearing a pretty blue floral country dress and brown cowboy boots. He’s not used to seeing this version of you, the one that’s so casual, so relaxed.

Your face lights up when you see him and something in his chest aches. It’s been a long time since anyone has looked at him like that and it isn’t until now he realises just how much he misses it.

“Bill.” You say, clasping his hands in yours before you kiss his cheek.

His heart thuds a little harder in his chest as you lead him towards your table, his hand still clasped in yours. It feels dainty inside his larger one and he finds his thumb tracing over the tattoo of a geometric lotus blossom on your inner wrist.

“You look beautiful tonight.” He tells you and a flush of colour appears across your cheeks.

“I was worried you’d think I wasn’t making an effort.” You tell him referring to the clothes and the makeup you usually adorn for your profession. “But I wanted you to see the real me, the one that wears summer dresses and likes whiskey brewed from a barrel that’s older than her.”

“I like her already.” He tells you, squeezing your hand lightly.

You spend the night sipping whiskey, comparing notes, exchanging opinions as you mark your scores down on your phone so you can keep track of your favourites. Bill learns that you used to be a debutant before you started this career, that your father disowned you when you refused to marry a man twice your age to help advance his business.

“Is that when it started?” He asks you. “With Bobby D’Amico?”

“Yea.” You say, swirling around the tasting scotch. “He was the photographer who took the debutant portraits, he was always trying to get into the girls pants, give them molly. He said I could make some money modelling, it’s an age old story I won’t bore you with.”

“You don’t bore me Julia.” He says quietly, his dark eyes meeting yours. “You’ve never bored me. If you want to tell me then I want to listen.”

So you tell him, you tell him every sordid detail and by the end of it Bill knows he’s going to murder Bobby D’Amico for turning you out the way he did.

“The other night it became clear that you trust me with a lot of personal shit, stuff I don’t think you tell anyone.” You say, toying with the silver rings on his left hand. “I thought maybe it was time I do the same.”

“Your secrets are my secrets.” He tells you, bringing your fingertips to his lips and kissing the pads of them. “I’ll take them to my grave.”

He means that, you can tell from the fierceness in his eyes as he says it.

At the end of the night you’re both a little drunk, not just from the whiskey but from each other. Bill tucks his arm around your shoulders as you lean into him, hiding your face in his shirt because you can’t control your laughter. It continues long after the two of you climb into the backseat of his car, until his driver pulls up outside the address you gave him.

Your house is a classic Edwardian build that would look more at home in San Fransico than here in Kansas City. Every other place on this block falls into the Shirtwaist standard of architecture but you’ve gone completely against the grain by removing the steep gabled roofed porch so you can expand outwards with a bay window instead. The outside is painted a light grey, the windows and frame work contrasting with white.

“My neighbours fucking hate it.” You tell him as you unfasten your seat belt. “I’ve owned it for five years now and I’m still in love with it.”

He can understand why, this place it’s entirely you. Sophisticated, chique, brazen.

He undoes his own seatbelt as you search for your keys inside your purse, opening your door for you and helping you out of the vehicle. He escorts you up the path until you reach the doorstep.

“Do you want to come in?” You ask, your eyes bright as you look up at him and in that moment he’d like nothing more than to continue this evening well into the early hours of the morning.

“Next time.” He promises you, his thumb chasing over the apple of your cheek. “When the two of us haven’t been drinking so much.”

“Your momma raised a gentlemen.” You tease as your fingertips toy with lapels of his blazer.

Not much of one, he thinks as he leans in and kisses you because that mouth of yours, it’s just too inviting. You taste like whiskey from the distillery, smoky overtones with a dash of honey. Your lips are soft under his, warm like a summer’s day and just as sweet. He pulls away unwillingly, his large hands coming to rest on your hips, thumbs tracing over the fabric of your dress.

“Get on inside now.” He whispers as he releases you, inclining his head towards the door. He waits until you’ve unlocked it and are safely over the threshold before he tips his hat.

“Good night Julia.” He says softly.

“Sweet dreams Bill.”

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[mariacallous]

When you think of Jewish alcohol, Manischewitz (for better or worse) probably comes to mind. But slivovitz — a liquor with a forceful flavor and formidable strength — is arguably the Hebrew hooch. 

Slivovitz, whose name is derived from the slavic word sliv for “damson plum,” is made by fermenting plums, distilling the mash to 80-100 proof alcohol, then aging the resulting liqueur for up to 10 years in oak barrels. Slivovitz is largely produced in Central and Eastern Europe, where different countries create their own variants. In the Czech Republic, for example, slivovitz (in Czech, slivovice) is considered the national drink of the region of Moravia and is served at room temperature in small shot glasses known as a panák. In Bulgaria, slivovitz holds special religious importance having been distilled for nearly seven centuries by members of Troyan Monastery. The monks’ special blend is made from Madzharkini plums, a variety that grows only in the Troyan region and is distinctive for its easily extracted pits.

Although grains are introduced during some forms of the slivovitz fermentation process, some distillers decided to forgo this step as a means of ensuring the liqueur was kosher. This gesture rendered slivovitz initially attractive to Jews during Passover, specifically Seder dinners that traditionally called for the consumption of up to four glasses of wine. Unfortunately, local wines were often made alongside other spirits under non-kosher conditions and thus were unacceptable. And because, as Dr. Glenn Dynner, professor of Jewish studies at Sarah Lawrence College, points out, imported kosher wine was often prohibitively expensive and of limited availability, Jews gravitated toward slivovitz on such celebratory occasions. 

But its kashrut status alone is an insufficient reason why slivovitz is considered particularly, or even especially, Jewish. According to University of Pittsburgh professor and slivovitz historian, Dr. Martin Votruba, “Jews would acquire this local drink after moving into European kingdoms. They would simply pick it up as part of the culture.” It seems, however, their relationship with slivovitz became more purposeful during the 1800s in what is now Poland. Because they were considered relatively temperate compared to their countrymen, Jews were charged with operating drinking halls and taverns, and thus began to monopolize the liquor business, much of which revolved around slivovitz. 

Another explanation as to why slivovitz holds a special place in the Jewish cultural imaginary is its strong anecdotal association with Jewish men of an older generation. In the 1990 film “Avalon,” which chronicles the trials and tribulations of a Polish Jewish immigrant family at the turn of the 20th century, brothers Sam and Gabriel reminisce about their father: 

“He never drank water. And oh, boy, could he drink! What was that stuff called he always used to drink?’ ‘Slivovitz. Slivovitz. He used to call it, ‘Block and fall.’ You have one drink of that, you walk one block and you fall!��� 

Similarly, food writer Jordan Hoffman recalls his father describing how a swig of slivovitz (which they called ‘Shleeve-O-Wits’) by Hoffman’s grandfather signaled the breaking the Yom Kippur fast: 

“… they’d peer out of the apartment window, waiting to spot him walking back from the synagogue. He’d take his sweet time, pull off his coat and hat, open a rarely used cabinet, blow the dust off an old bottle, take a sip of something, make a face, then announce that everyone could eat.”

As evinced by both accounts, slivovitz is not for the faint of heart and for some years, the caustic, bitter spirit fell out of favor. There are signs that slivovitz is slowly becoming back en vogue: restaurants, including New York’s renowned Kafana, serve slivovitz and a handful of distillers, such as Stone Barn Brandy Works, are producing their own new-fangled versions. And fans of the enormously popular series “Homeland” will attest that it’s the drink of choice for the character of Senator Andrew Lockhart.  

Slivovitz’ nostalgic appeal combined with the introduction of new, more palatable varieties means it has some real so-old-school-it’s-cool potential. And who knows — the coming year may have us all slugging slivovitz slingers rather than espresso martinis.

[rabbitcruiser]

International Whisk(e)y Day

Whiskey has a long and venerable history as one of the most recognizable forms of distilled spirits in the world.

The name for Whisk(e)y comes from the Gaelic language, where it was referred to as Uisce na Beatha, which means ‘The Water of Life’. It wasn’t long before the name was shortened to Uisce (Merely “Water”) and then the pronunciation slowly changed over time from Ish-Key, to Whiskey. And that pronunciation has remained ever since.

Now, it’s time to enjoy, share, and celebrate this day that is all about Whiskey!

History of International Whisk(e)y Day

The history of International Whiskey day is intrinsically tied to the history of the beverage, so that seems like a good place to begin. Whiskey is the result of a distillation process, a chemical/alchemical process known as far back in history as Babylon. While no one quite knows if they created a beverage quite as wonderful as modern-day whiskey, historians have confirmed that the process was available to them.

All whiskey starts with a ‘mash’, which is a mixture of grain and water that is slowly heated in order to break down the starch into sugars. The kind of grain that the maker uses will determine what kind of whiskey comes out as the end result. The result of this process is then known as wort and is just the beginning of this amazing drink’s life journey.

Aging in a barrel is usually part of the process as well. But the amount of time spent in the aging process is certainly worth it!

Here’s a quick rundown on the different types of grains that result in all of these unique types of whiskey beverages:

Bourbon starts from a mash that is 51% or more corn base, though it becomes a Corn Whiskey once it reaches 81%.

Malt whiskey is made from 51% malted barley.

Rye is 51% plain rye.

Wheat Whiskey, as one might suspect, is made from Wheat.

So where did International Whiskey Day come from? Well, it was first announced in 2008, and subsequently celebrated in 2009 at the Whiskey Festival in the Northern Netherlands.

This was all done in honor of a whiskey (and beer) connoisseur and writer, Michael Jackson. (No, not the King of Pop.) He was a man who was well known for his writings on Whiskey and who was diagnosed with Parkinson’s Disease. His whiskey-loving friends wanted to not only celebrate his love for whiskey but also help find a cure for this difficult disease. Since Michael’s birthday was March 27, the date is a nod to him.

So, the purpose of Whiskey Day isn’t just the raising of awareness of whiskey and its charms, although that is certainly a great reason. The purpose is also to spread awareness for Parkinson’s, a disease that whiskey aficionado, Michael Jackon, suffered from in his later years.

How to Celebrate International Whisk(e)y Day

The most obvious and practical way to celebrate this holiday is to either imbibe a favorite variety of Whiskey or to try a new one! Check out these ideas for celebrating Whisk(e)y Day:

Try a New Kind of Whiskey

Even better, get together with friends and introduce each other to your favorites, and maybe check out a few new vintages or styles. Look into these, for example:

Irish Whiskey. Smooth, made from a mash of malt, caramel-colored, and must be distilled for at least 3 years in a wooden cask.

Scotch Whisky (also called ‘Scotch’). Made with either malt or grain, must age in an oak barrel for 3 years.

Canadian Whisky. Light and smooth with a high amount of corn, must be aged in a barrel for 3 years.

Bourbon Whiskey. Made from at least 51% corn, aged in a new oak barrel, and must be 80 proof or higher. (Tennessee Whiskey is a sub-type of bourbon with special filtering step.)

Japanese Whisky. Methods and taste are similar to Scotch, often used with mixed drinks.

Learn How to Spell Whisk(e)y

It seems strange, but there are actually two correct ways to spell this word, depending on the context. Originally, Irish Whiskey included the ‘e’ and Scottish Whisky did not. Ultimately that carried out so that Americans adopted the ‘e’ version for their whiskey, but Canadians and Japanese Whisky makers did not! Thus, the correct, inclusive spelling is: International Whisk(e)y Day!

Grab a Whiskey at a Pub or Bar

Many different bars and pubs have gotten on board with celebrating Whisk(e)y Day. They’ll often provide drink specials, food specials, and possibly even opportunities to win door prizes–such as a special bottle of whiskey. So grab a friend and head over to the pub for a drink of whiskey (or beer will do just as well)!

Introduce Whisk(e)y to a Newbie

What could be more fun than opening up the world (and a bottle) to someone who has never tried whiskey before? Although it might be hard to imagine, many people are out there who are new to whiskey and have no idea how to enjoy it. Grab one of them, open a bottle, and reveal to them the myriad of reasons why Whisk(e)y Day is absolutely worth celebrating!

Donate to a Parkinson’s Disease Charity

Don’t forget to make a donation to your favorite Parkinson’s charity while you’re at it! Team Fox, the charity created by actor Michael J. Fox, who lives with early-onset Parkinson’s Disease, often teams up with various Whiskey Day folks to build momentum for celebrating the day and raising funds for the charity.

While you’re at it, be sure that everyone gets home safely. The best way to celebrate International Whiskey Day is drinking responsibly, and making sure everyone can talk about it again tomorrow!

Source

[longlistshort]

There’s an unsettling tension in the room that houses Mel Chin’s installation Spirit (1994), at the Columbus Museum of Art. Is the rope strong enough to support the barrel? What will be its breaking point?

Some details from the museum about the work-

The rope that seems to carry the weight of Spirit’s enormous cask is made from tallgrass. This native plant was once central to a vast prairie ecosystem spanning over 170 million acres of North America. By 1930, most all of this was decimated as a result of agricultural and industrial settlement, and what remains is protected habitat (Chin received special permission to harvest a portion for this sculpture).

Wooden barrels are traditionally used to measure and transport dry goods like grain, beans, as well as beer, oil and wine, and were central to the process of European settlement and trade in North America. Here, the image of this rope bearing such a massive weight suggests the precarious status of nature in a world of outsized human development. Even the gallery walls, which curve inwards on all sides, seem to respond to the strain.

[honeybeezgobzzzzz]

𓅨 Fortuna: Chapter Nine

Fortuna: Born with what seemed to be the worst luck in the world, you have managed to get into, and out of, life-threatening situations all your life. That is until the plague of 1514. You had escaped Mother Death countless times before, but not this time. Mother Death has taken a liking to you, and with your kindling relationship, you become that which historians whisper about. You are the great Fortuna, Goddess Incarnate of luck, and ruler over fortune and fate. No one could have anticipated what your ties with Death would bring you: Pain. Torture. Death. Love.

Warnings: Great Escape, A Nun Who is Actually Nice in This Story (For Once).

To Note: Morpheus/Dream x ImmortalSpanish!Reader, Reader’s nickname is Fortuna. Fortuna is the Roman Goddess of personified luck and ruler over fortune and fate.

Word Count: ~2.3k

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August 2022

The wagon you were hidden in rattled and shook as it made its way down the path that connected the convent and the village. You were tucked between some barrels of pottery and several bags full of grain that was headed to the market in the village square. It hadn’t been hard for you to fold yourself and squeeze into the tight space, after over a hundred years of malnourishment and lack of food, you were skin and bones. It had taken some work to sneak past the inspector at the gates of the convent, but you were well hidden and the nuns had long since thought your spirit broken. No, that was not entirely true. There was a part of you that had been broken in your lone captivity. You were a hollowed form of your once proud and fiery figure. 

Fortuna, Goddess Incarnate, had been all but snuffed out, with only a few flickers of flames left to show your existence. 

But then Tajana happened. Tajana was a Slovenian native who had just joined the convent. She had been warned of you, but since she hadn’t grown up listening to the poisonous whispers of the sisters and nuns, she was more open to getting to know you. One of the first things she had learned was that you were not possessed by the devil and your treatment within the convent had long since been inhumane. You could still picture her horrified face the moment she had seen the scars on your body from your forced penance. You had never seen someone throw up so violently, not even during your time as a nurse in the last world war. For the first time since arriving you had made a friend, and then an accomplice. 

It had taken some time, over two years in fact, but with some ‘accidental’ paper mixups, Tajana had gotten you authorization to be transferred to a monastery in England. You had an out from the Convent that had been your prison for 95 years. You just had to make it to the ferry leaving at exactly seven o’clock. The boat from Piran to Venice only made one trip per week, and you doubted you would get another chance to escape the convent if caught. The wagon rattled and shook some more, pressing your emaciated body and causing you more discomfort. At this point, you were almost dulled to the pain. You gripped your knees harder and whispered a few prayers to Death that this would all be worth it. You already had a destination in mind should your plan succeed. Track down a man named Hob Gadling. He shared your immortality but was associated with your beloved dream. If anyone could help you, it was him. 

Your instincts were begging you to hunt down Morpheus first, free him from his prison, and promise to never part his side again… but after so many years of abuse and injury, you were terrified to see his reaction to your body. You didn’t feel worthy of being his Tyche, far from it. You felt abused and soiled, beaten and broken, hardly the depiction of the great Goddess of Fortune. So you were going to find someone who understood your predicament yet held no bias since he had yet to meet you, and you hoped he would help. You were in a state of in-between when the wagon finally came to a shaky stop in a back alley, and Tajana hurried down from the driver's seat. She was quick to pull up the tarp covering you, her eyes bright with life and adrenaline. 

“Come, the boat departs in twenty minutes.” She ushered, holding her hand out to you. You took it and shimmied yourself out of your hiding place. Your body ached and hurt as scabs cracked against your movement, but you paid them little mind. Determination was set. While you got your legs back under you, Tajana double-checked that you had everything you would need to make your long journey. Your papers, the passport, and several other items any normal traveler would be carrying, it was all loaded into a messenger bag and carefully placed over your shoulder. “Text me when you arrive at each checkpoint, okay?” 

“You know if the Abbess catches you with that phone you’ll get beaten,” You reminded her with a hoarse voice. Tajana shrugged her shoulders. 

“That ninny doesn’t even know what a cellphone looks like, I’ll be fine.” Before you turned to join the line of people boarding the boat, you caught Tajana’s hand and gave her a blessing of luck. It was the least you could do to protect her from the monsters that had held you captive. 

The boat ride to Venice had been fine, but moving through the airport to catch your flight to London had been terrifying. You hadn’t been around this many people in so long and you couldn’t stop the flinches that came from you every time someone moved a little too fast or yelled a little too loud. When had you turned into a scared little rabbit? You hated yourself for jumping so much. At least the woman you had been sitting next to was kind and had quickly figured out that this was your first time flying, not to mention you were dressed in Tajana’s clothes. The religious habit was seriously going to have to go the moment you landed on English soil. Tajana had been nice enough to pack you a set of clothes to change into, but you desperately needed something to cover your mutilated hair. You were lucky to find a plain black knitted cap in one of the gift shops, you could hide the patchy hack job on your head that way. So after changing out of the habit into jeans and a shirt that was far too big for you, pulling on an old faded sweater, and covering your head with the black knitted cap, you gleefully shoved the religious wear into the trash. A pity you couldn’t burn it.

A part of you was waiting for someone to jump out of the shadows and drag you back to the convent. But it never happened and you found yourself staring at the doors to a building with a sign overhead stating: The New Inn. This had to be the place, and you once again felt jitters of terror. What if he didn’t help you? What if you had traveled all this way for nothing? What if, after 95 years of being gone, Morpheus didn’t want you anymore? Your nails dug into your rough palms and you cursed under your breath. Find Hob Gadling. Get your life back together. Morpheus could never see you like this. Not this broken down. 

You pushed open the door and stepped inside the bar, your eyes darting around nervously. Stepping forward, you approached the bar where a man was shelving glasses for the night rush. He glanced at you, then went back to shelving. 

“Can I help you? You don’t look like you’ve come for a pint, mum,” He stated, never once ceasing the shelving. You were rather impressed at the speed and precision he worked. You blinked and cleared your throat, twisting your hands in front of you. 

“I’m looking for someone I was told could be found here,” You replied, trying not to get your hopes up but internally praying that you weren’t on a wild goose chase. The bartender grunted and looked at you once more. 

“And that’d be?” You adjusted the strap of your messenger bag. 

“Hob Gadling?” You didn’t know what to expect when you stated the name, but it wasn’t an eyebrow raise and a frown. 

“You talking about the Professor? He’s in the back if ya need to talk to him.” The bartender turn to look over his shoulder and bellowed for someone named ‘Robert’. You flinched at the volume of his voice and clenched your fists around the strap of your bag. 

“You know I can hear you just fine without you shouting at the top of your lungs, Nathan,” Someone said as they emerged from the back of the bar. The bartender, Nathan, jerked his thumb at you. 

“Got someone asking for a ‘Hob Gadling’, you know 'em?” Soft brown eyes settled on you. You could already tell that this was the Hob Gadling you were looking for, you could feel it, but you weren’t expecting to see such a gentle soul within him. He was handsome, just as Morpheus was, but rather than a godlike beauty, Hob contained a soft beauty, one of comfort. 

“Depends on who’s asking,” Hob questioned, his eyes lingering on your haggard appearance and hollowed face. You look like how he had his second century of living, starving, and malnourished. Hob also could see the glimmer of fear within your eyes, like one wrong move and you would spook. Something had made you fragile, breakable even. You swallowed thickly and prayed that he had heard of you before. Of your story of immortality.

“Fortuna,” Your voice was incredibly soft and mild, but to Hob, it was like a crescendo of thunder. Oh, he knew you, he knew you quite well. Hob had never met you, but the stories he had heard of you had lasted centuries and were even alive today. Never mind the fact that Hob’s dearest and oldest friend was currently looking for you with the desperation of a man starved of the sun for millennia. 

“I was wondering when you would make your way here,” Hob responded, watching as your eyes relax in complete and utter relief… but now you looked moments away from crying. “Care for a cup of tea upstairs? I have a feeling that we have a lot to talk about, Fortuna.” 

Hob eyed you sitting in his flat above the bar as he fixed you a cup of tea. While relief was in your eyes, you were shaking like a leaf and had clear signs of abuse. He dreaded finding out what you were hiding beneath the ill-fitting and baggy clothes you wore. Hob also had another conundrum on his hands, Morpheus was desperately looking for you, but you had come to him rather than search for your lover. You had something you wanted to be hidden from the Endless. With the tea brewed, Hob picked up the two cups and carried them over to the dining table you were sitting silently at. He set the tea down in front of you gently and sat down adjacent to you. 

“Is he out?” You asked, your eyes training on the tea in front of you. Hob licked his lower lip before pressing them together. 

“Yes,” Hob answered, running a few fingers along the rim of his tea. “It is my understanding that it was only a recent development.” He didn’t miss the way your eye twitched. “I don’t want to overwhelm you, since you look like you’ve been dealing with your troubles, but I do think you deserve to know that he is looking for you.” Hob didn’t miss the way you quivered.

“Do you— Is he well?” Hob’s eyebrow arched for a moment and he cocked his head. 

“I’d say so, a little less broody than he was in 1889, actually smiled, has a new raven named Matthew,” He pointed out, listing off all the things Hob had noticed in the meeting. You felt a pang in your heart at the mention of Morpheus’s smile. What you would give to see it again, and he had taken a new raven? It surprised you because, after Jessamy’s death, he had sworn he would never put another at risk. “Fortuna, do you want to be found?” You chose to sip tea rather than answer his question. Hob understood the complexity of your silence. 

It had taken a lot of gentle coaxing and insistence on Hob’s part to convince you to stay at his flat for the time being. You hadn’t wanted to impose, but he had insisted, knowing how hard it was for an immortal to survive with nothing. Hob was in the middle of retrieving some spare clothing to change into after you cleaned up in the bathroom when he heard a crashing sound from behind the bathroom door. You had fallen. Dropping the sweatpants and shirt he held, Hob rushed over to the door and pressed his hand against it. 

“Fortuna?”

“I tripped,” You responded, your voice devoid of emotion. A clear lie. Given the way you walked, well, limped, Hob could only imagine the horrors that presently marred your body. 

“On the rug? I do that all the time, you need help figuring out how to work the shower? I’m sure things have changed since 1916…” You would bless the immortal man with eternal fortune and glory for not calling you out. From where you were holding onto the sink, your knees folded awkwardly beneath you, your lips trembled and you closed your burning eyes. You wanted to retain your pride, your dignity, your secrets, but you knew that you wouldn’t be able to properly care for yourself in the state you were in. 

“…yes, I think I do.” You said, your fingers digging into smooth stone. 

“Are you sure?” Your teeth sunk into your lower lip and your shoulders dropped. 

“I’m sure.” At your whispered words, Hob eased the bathroom door open and stepped inside. You were on your knees in front of the sink, clinging to the bathroom counter. The black knitted cap was gone, revealing your hair which looked like it had been hacked off with a dull knife, sticking every which way and very uneven. He was silent as he wrapped his arms around your boney body and carefully brought you to your feet. Then he made you sit on the toilet so you wouldn’t fall again. “I can feel your curiosity, ask your questions.” 

Hob snorted. “I’m not going to be insensitive. If you are comfortable telling me, you will. If not, that’s okay. I haven’t gotten to my age without learning how to read people.” 

Date Published: 12/25/22

Last Edit: 12/25/22

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[taleof2cities-itsus]

so I legit forgot how obsessed I am with these lyrics: what’s your favorite??? Lmk 😉

Look Self-awareness, pride's a coat, and yes, I like to wear it Buttoned up, don't like to let no air in With a pair of gloves that I hope doesn't perish I discovered, though, when I get holes in them And I let joy in, I'm in higher spirits My mistakes are like a screamin' parrot Just repeating lyrics, I can barely bear it when I'm lost

Road is narrow, I'm lookin' down it like a gun's barrel Aren't we all searchin' for the serum That could help us breathe and leave our state of peril? All of us have made defensive scarecrows That we scatter 'round our fields and treat like heroes When they scare away the things that we should cherish 'Cause we're too embarrassed to admit the fear is that we're lost

Yeah, but what does it matter? I get so combative Inside of me's a personal canvas, the paint can be splattered Get messy when I start to get rattled The heart of a savage, I'm quiet when I lurk in the shadows But somethin' don't add up, I don't wanna be overdramatic But look at the data, it's obvious that humans are fragile We tend to get mad at the ones that call us out But the fact is we need someone that'll be honest when we fly off the handle

I admit I throw a fit when I begin to unravel Keep my wits, been off the grid but now I'm back in the saddle My intent is not to rent, I like to own what I value I could sit here on the fence or maybe pick up the paddle I like to row against the current, that's the way that I travel Opposite of what the grain does, got the brain of a rebel Take initiative, I'm diligent on every level I never could settle, I like to keep my foot on the pedal, yeah

I'd love to pack arenas and all But what I really wanna do is learn to handle my thoughts And put the reins on 'em, show 'em I'm the one that's the boss And pull 'em back when they get out of hand, I'm breakin' they jaws I'm takin' the flaws that told me I could never evolve Then pull a Bane on 'em, ask 'em, "Oh, you think you're in charge?" You oughta know better, ain't no way around it, I'm flawed The traits that I want, they say I can't afford what it cost

But I (I), manifested this Failing's how you grow and learn your lessons, kids Take the worst and try to make the best of it 'Cause when you fail, just know that it's a test and if You can learn to pick yourself back up again And train your brain to not be such a pessimist It's okay to make mistakes, just don't forget that There's a high road but I skip the exit when I'm lost

Yeah When I'm lost When I'm lost (lost) When I'm lost When I'm lost (lost), lost

Wow, these burdens are heavy And I'm hopin' it don't bury me I used to be joyful and skip so merrily But now I'm too cautious and tip toe carefully My mind left and it's nowhere to be found Am I a big old parody? 'Cause it's no fair to me And now I'm at the point where I'm spending a grand a week on hypnotherapy

Look, I'm tryna wash away my sins I got a group of loved ones that ain't my friends And if I ever take an L, then they might grin And they all wanna see me stay in the cage I'm in So when it comes to anybody, there's no trust for no one Man, so what? My whole plan's to go nuts My shoulders ready for more shrugs, I'm gon' judge Anybody tryna enter my circle with no love (hold up)

My sanity's gone, I'd rather be torn from this planet they planted me on Yes, that's a reward, I'm actually bored with having a sore heart It's torn apart from a family that I don't have anymore (now hol' up) I was livin' so oblivious with millions, it really was a pity, huh? (A pity, huh?) It's kinda funny what a penny does, mixed in with a mini buzz (I feel stuck)

Life's got me by the neck, with a blade against it (what?) 'Cause I was runnin' late for the train and missed it (what?) The only thing I feel is pain and vengeance (what?) So I'ma act out like a raging misfit (what?) And every verse I lay gon' stay sadistic (yeah) You wanna hate me? Good, great, terrific (good) You'll never see the day where my anger's dismissed You better go and change your wishlist 'cause I

Yeah, manifested this Do not treat me like some adolescent kid I am praying to the Lord with the book of James Hopin' he gon' add my testament This dark cloud, that's my residence Demons knockin', I don't have to let 'em in I done made mistakes, day to day, you probably can't relate I just ain't the same when I'm lost

Yeah When I'm lost (when I'm, yeah) When I'm lost (lost) When I'm lost When I'm lost (lost), lost

[goodspiritsnewsat]

GSN Review: Black Button Distilling + Fee Brothers Citrus Forward Gin barrel aged Citrus Bitters

Black Button Distilling, the first grain-to-glass craft spirits producer in Rochester, N.Y. since prohibition, has partnered with Rochester-based Fee Brothers, Inc. for their first ever commissioned distillery collaboration: Black Button Distilling Fee Brothers Citrus Forward Gin barrel aged Citrus Bitters. To celebrate this historic partnership, Black Button Distilling and Fee Brothers will…

[nwbeerguide]

Supporting regional ingredient producers, Alesong Brewing & Blending release five new beers this May.

image courtesy Alesong Brewing and Blending

Press Release

Eugene’s Alesong Brewing & Blending is releasing five new barrel-aged blends on May 5th, kicking off the spring with their second major release of the new year. This release features new versions of some Alesong favorites and a few brand-new beers:  

Mocha Rhino Suit: Mocha Rhino Suit takes our flagship, bourbon-barrel-aged imperial milk stout and gives it a heavy dose of Colombian coffee and cocoa nibs from the local artisans at Coffee Plant Roasters and Chocolate Alchemy, taking an already decadent and chocolatey beer to new heights of deliciousness. 

Valley Preserves: An ode to the bounty of Willamette Valley harvest, Valley Preserves is a refreshing and jammy ale aged on biodynamically grown blueberries from our neighbors at King Estate and Oregon cherries from Hood River. Luscious fruit character explodes from this vibrant magenta-hued beer! 

Stony Point Saison: A rustic, unfiltered farmhouse ale brewed almost entirely with Oregon-grown ingredients: malts from Goschie Farms, grains from Camas Country Mill, hops from Crosby Hops, and honey from our neighbors at Queen's Bounty. Join us as we continue our quest to capture terroir through the lens of beer. 

Beergarden Bramble: Brewed in collaboration with our friends at Beergarden to celebrate Eugene Beer Week, this beer was inspired by a refreshing and spritzy blackberry bramble cocktail and is a blend of sour ales fermented on Oregon-grown blackberries and aged in Old Tom gin barrels from Oregon’s Ransom Spirits.  

Double Barrel Maestro (Club Exclusive): Although Maestro already showcases wonderful barrel character from its year in Heaven Hill barrels, we thought we’d really up the ante with a second round of aging in 10-year Henry Mckenna barrels. What we’re left with is a robust expression of bourbon and barrel character: toffee, vanilla, charcoal, and a mild alcohol warmth to remind you of the scale of this massive barleywine. 

Alesong will host a release party for Blender’s Circle members at their country brewery on the weekend of May 5-7 and the beers will be available for all at Alesong’s downtown tasting room that same weekend. Mocha Rhino Suit and Valley Preserves will also be available at retailers throughout the Pacific Northwest. For more information on Blender’s Circle membership, visit www.alesongbrewing.com/join. More information on all of the new beers can be found at www.alesongbrewing.com/beers. 

ABOUT ALESONG BREWING AND BLENDING: Alesong Brewing and Blending is a small artisan brewery based in the heart of Southern Willamette Valley wine country with a second tasting room in downtown Eugene. The all-barrel-aged brewery crafts unique and small-batch beers, brewing both wild and non-wild styles that span the flavor spectrum. Once the beer in barrels has matured, the team samples and selects each barrel individually to blend. Paying homage to old-world Lambic blenders and artisan winemakers, Alesong believes that the final, balanced blend of a barrel-aged beer is much more complex and satisfying than the sum of its parts or each individual barrel by itself. www.alesongbrewing.com. 

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/44m4eas

[bitchycycletriumph]

From Glacier to Glass': The Journey that Made a Brand Iconic

When you think about iconic brands, what comes to mind? Maybe it's the swoosh of a certain athletic wear company or the golden arches of fast food fame. But let’s take a moment to dive into a story that starts with ice and ends with something much warmer—let's talk about whisky. Specifically, the journey from glacier to glass that has made one click here particular whisky brand truly iconic.

A Chilly Beginning

Imagine standing on a glacier, surrounded by towering ice formations, the air crisp and cool. This is where our story begins. Nestled in the heart of Scotland, a distillery harnesses pure glacial meltwater, which is essential for crafting exceptional whisky. This pristine water not only shapes the flavor profile but also carries with it a rich history dating back centuries.

Research shows that water quality plays an enormous role in the distillation process. According to studies by The Scotch Whisky Association, around 90% of whisky is made up of water. So, if you’re sipping on something smooth and click here flavorful, you can thank those ancient glaciers for their contribution.

Crafting Tradition

After sourcing this incredible water, the magic begins. The process isn’t just about mixing ingredients; it’s an art form passed down through generations. Each her latest blog distiller has their own techniques, drawing on traditional methods while embracing modern innovations. Picture this: an artisan carefully selecting barley, ensuring each grain meets high standards before it even hits the mash tun.

This meticulous selection process is crucial. It sets the stage for fermentation and ultimately influences the taste of the final product. Imagine tasting notes of honey and vanilla dancing across your palate—all thanks to those early choices!

Maturation: Time is Key

Now here’s where things get interesting. Once distilled, our whisky is filled into oak barrels for maturation. This aging process can last anywhere from three years to several decades! During this time, something magical happens—the whisky extracts flavors from the wood while simultaneously mellowing out its stronger notes.

If you’ve ever been curious about why some whiskies are labeled "single malt," it's because they come from one distillery and one type of grain—barley in most cases! The environment plays a pivotal role here too; temperature fluctuations affect how the spirit interacts with the wood.

From Distillery to Your Glass

After all that waiting and anticipation, it’s finally time for bottling. But before it reaches your hands, there’s more work involved than just slapping on a label and calling it a day. Each bottle undergoes careful inspection to maintain high-quality standards.

Once bottled, these whiskies embark on yet another journey—distribution! They travel around the globe, making stops at bars and liquor stores everywhere. And when they finally land in your glass? That’s when you get to enjoy all those years of hard work and tradition in each sip.

The Experience

Drinking whisky isn't just about quenching your thirst; it's about savoring an experience that spans continents and centuries. Whether you're enjoying it straight or mixed into a cocktail, each glass tells its own story—a narrative woven together by nature's elements and human craftsmanship.

Ever tried pairing whisky with food? You’d be surprised at how well it complements various dishes. From smoked meats to rich choco

[wearemycreative]

MilHoc Whisky Français from mycreative on Vimeo.

Milhóc Whisky is located in the middle of France's famous Armagnac-producing region! Their first-born single-grain whiskey, Le Premier-Né and a second limited edition bottle called Premier Flamme. Were created from their unique Bas terroir. Using Estate-grown cereal grain mash fermented in traditional ridged Column Stills and Finished in Bourbon barrels. Armed with their deep knowledge of Armagnac traditions and processes, Milhóc took a step into the unknown! Blending their experience with the unexpected to create this first Innovation! My Creative visited the region in South West France to collect and record inspiration to start the brand and packaging. The traditional processes and skills were plain to see amongst acer upon acer of graphically beautifully but strategically aligned vineyards. Chateau Laubade was already globally renowned for fantastic wine and brandy production, but not whisky. What stuck out was a few golden corn fields, later to be used to produce their spirit. In the middle of this cultivated landscape, patterned with Ridges and Furrows. This became an important story to tell through the branding. Aligning Milhóc to be unique and different in the market and surrounding area. A sort of black sheep, Innovationing with its tradition. - The Whisky Bottle: A bespoke mould modification with Wordmark and Monograph placement to the front and back faces. The iconic Ridge and Furrows run down both sides of the bottle to give a unique profile and nice grip when handling. But more importantly, when pouring! ;D This design is also represented in the Column Stills, linking up produce to production. - Print Specification: 2 foils have been letterpressed onto craft-style paper (Woodstock Betulla by Fedrigoni). In addition, a reverse print was applied to the back label to reflect the illustrated lines around the whisky bottle. Interacting with the Ridge and Furrows running down both sides - The Gift Box: 2 foils have been letterpressed onto thicker craft paper. The pattern of the fields runs around the full box, lining up with the height on the bottle label. - Monograph: When exploring the location in South West France. We recorded many unique details that inspired many elements of Milohoc Whisky. Nome more than the Monograph made up of the brand's letters in design layouts found in local stonemasons and gable ends of traditional buildings.

[rockymountainbarrelcompany]

The Role of Bourbon Barrels in Aging: How They Shape The Flavor

Bourbon is not necessarily about the mash bill or how it is distilled—its big, full flavor is partly owed to the barrel it ages in. According to experts, for that matter, 70% of the finished flavor of a bourbon comes from the barrel alone. The act of aging in bourbon barrels makes raw, uncolored whiskey (famously referred to as "white dog") become the deep-colored spirit we've all grown up with.

But just how does the barrel influence the flavor? What becomes of these barrels once they have served their main purpose? Let's embark on the wonderful world of bourbon barrel aging.

Why Bourbon Barrels Matter in Aging

The life of bourbon doesn't stop when it exits the still—it's only just beginning. The instant the new spirit enters the barrel; extraction, oxidation, and evaporation start to transform its flavor profile over the years.

By law, bourbon has to be aged in new, charred American white oak barrels. Unlike Scotch whisky, which may be aged in casks previously used, bourbon has to begin in a fresh barrel every time. This regulatory requirement, established by the U.S. government, guarantees that each batch of bourbon receives the full advantage of contact with new oak.

The oak, or American white oak, is full of natural chemicals that are responsible for the characteristic flavor of bourbon. But what goes on in the barrel?

The Science of Barrel Aging: How Bourbon Acquires Flavor

After bourbon is placed in barrels, it undergoes an intriguing aging process fueled by:

Charring & Toasting

Even before it is filled, a bourbon barrel is internally charred using an open fire. This process caramelizes wood's natural sugar content, making layers of very rich flavors. Various degrees of charring determine the ultimate taste:

Light char – Contributes vanilla and caramel subtlety

Medium char – Adds sweetness with a trace of honey and spice

Heavy char – Develops smoky, toasty, strong flavor

Tannins & Structure

Tannins are naturally occurring compounds within wood that contribute to the bourbon's mouth feel. They add depth, structure, and slightly dry, oaky finish to the spirit. Tannins soften over time, balancing natural sweetness in the whiskey with some bitterness.

Vanillin & Sweet Notes

Ever curious as to why bourbon tastes so strong of vanilla and caramel? All thanks to vanillin, an oak compound released during aging. The longer the bourbon ages in the barrel, the sweeter these flavors taste.

Oxidation & Fruity Undertones

As the bourbon breathes in through the porous oak, minute quantities of oxygen come into contact with the liquid. Oxidation smoothes out the harsh alcohol notes and creates secondary tastes such as dried fruit, nuts, and floral undertones.

The Role of Climate

The conditions under which bourbon is aged contribute a lot to its taste. In Kentucky, where most of the world's finest bourbons are produced, the weather fluctuates between hot summers and cold winters. This temperature change makes the whiskey expand into the wood during heat and contract during cold, extracting more subtle flavors.

How Aging Time Affects Bourbon

The duration a bourbon ages in the barrel has a considerable influence on its ultimate personality. The general rundown of the effect aging has on flavor follows:

2-4 Years: Lighter, grain-forward with touches of vanilla and oak

4-8 Years: Balanced, richer caramel, spice, and fruit flavors

8-12+ Years: Rich, complex leather, tobacco, dark chocolate, and dried fruit notes

Older is not necessarily better—too long in the barrel can render bourbon too oaky or tannic. Master distillers closely watch aging barrels to make sure the flavor is just right.

What Does Happen to Used Bourbon Barrels?

As bourbon barrels can only be utilized once for making bourbon, you may be curious about what they do with them afterwards. Thankfully, these barrels are highly sought after for aging other spirits and drinks.

Used Bourbon Barrels for Beer, Wine & Spirits

Distilleries and breweries buy used bourbon barrels to give their own offerings an added boost. Some of the most sought-after uses are:

Scotch Whisky & Irish Whiskey – Most Scotch distilleries use used bourbon barrels to age their whisky, adding subtle vanilla and caramel flavors.

Rum & Tequila – Barrel-aging provides these spirits with added depth and complexity.

Craft Beer & Wine – Wineries and breweries utilize used whiskey barrels to age red wines, porters, and stouts, imparting bourbon's characteristic flavors.

Upcycled Bourbon Barrels for Sale

Outside of the drink industry, used bourbon barrels are utilized for all sorts of innovative projects. Individuals utilize them for:

Home furnishings (chairs, tables, planters)

Smoking meats and BBQ seasoning

Homemade barrel-aged cocktails

If you’re looking for bourbon barrels for sale, whether for distilling, brewing, or décor, Rocky Mountain Barrel Company offers a wide selection of high-quality used whiskey barrels.

Conclusion: The Art & Science of Bourbon Barrel Aging

Bourbon wouldn’t be bourbon without its time in the barrel. From the moment it enters the wood, the whiskey undergoes a transformation, absorbing flavors of caramel, vanilla, spice, and oak.

The art of making bourbon barrels is equally vital as the process of distillation. Used to age spirits, beer, or even reused for arts and crafts, these barrels continue to influence flavors long after the initial usage.

Searching for bourbon barrels for sale? Rocky Mountain Barrel Company is here to provide you with an exclusive range of used bourbon barrels for distilleries, breweries, and bourbon enthusiasts. Check out our selection today and unlock the magic of barrel aging on your next venture!

[rabbitcruiser]

National Bourbon Day 

Nobody really needs a good excuse to enjoy the odd tipple, but National Bourbon Day gives anyone the perfect reason to dust off a bottle of this fine whiskey and have a glass or two!

Those who are less steeped in the culture of alcoholic beverages may not know the difference between bourbon and whiskey, which is certainly okay! This is the perfect day to learn. National Bourbon Day has been set aside as a day to learn about and appreciate this fine liquor which some people refer to as the “Spirit of America”.

It’s time to celebrate this American ‘Native Spirit’!

History of National Bourbon Day

Legend has it that the date on which National Bourbon Day is celebrated is the anniversary of the very first time this famous drink was distilled, way back in the late 1700s. It may only be a legend but, whatever the truth of this is, National Bourbon Day is surely a day worth celebrating.

Bourbon is a specific category of American whiskey, which is made from a mash that is primarily corn based–at least 51% must be corn in order for it to be classified as bourbon. Other grains in the mash typically include malted barley, rye or wheat.

The mash is then distilled, then aged for at least two years in barrels that are new charred oak barrels, in order to be “straight bourbon whiskey”. Many bourbons are aged longer than 2 years. In fact, one labelling rule states that any bourbon aged for less than 4 years must state as much on the label.

This is a very strong liquor. The corn mash to make the bourbon starts out at 80% alcohol and, through the aging process as well as filtering and bottling processes, the final product can be no less than 40% alcohol by volume.

Bourbon definitely originated in the US state of Kentucky, sometime in the 1700s, before it even had acquired its official name. The name seems to be a nod to the French Bourbon Dynasty, and possibly was in honor of Bourbon County, an area of Kentucky that was known for its corn growing.

While some people think that bourbon must be made in Kentucky (like cognac must be made in a certain region of France) that’s not actually true. It simply needs to be distilled and aged in the state in order to be given the special name, “Kentucky Bourbon”.

Even so, most of this drink is still made in Kentucky and folks from that area would claim that it’s definitely the place where the best bourbon comes from. Some Kentuckians even claim that the limestone in the springwater from the area offers this bourbon a flavor distinguished from the rest.

In 1964, the US Congress recognized bourbon as a “distinctive product of the United States”. In fact, many trade agreements require that, to be called bourbon, a whiskey must be made in the USA.

As bourbon whiskey began to grow in popularity, the tourism around this drink began to increase in Kentucky. At one point, to keep up with demand, some companies were planning to reduce the alcohol content of their products, but backlash from customers forced them to reverse their decision. Some companies have limited their supplies overseas to keep up with demands in the US. That means that Kentucky still probably is the best place to get bourbon!

While it is true that all bourbons are whiskey, not all whiskeys are bourbon. And National Bourbon Day is certainly the best day to find out more about this tasty beverage and enjoy a glass as well.

How to Celebrate National Bourbon Day

Celebrating National Bourbon Day is filled with fun, enjoyment and, of course, access to different bourbons of the world! Try these celebratory ideas for enjoying the day:

Try a Different Kind of Bourbon

Those who are new on the scene, welcome! It’s time to try bourbon of any variety. For those who are enthusiasts and aficionados, National Bourbon Day is the perfect time to try a new brand, flavor or vintage of this special whiskey.

Knob’s Creek. Whether choosing the 9-year, or the more sought-after 15-year, this brand is well known for its small batch varieties that everyone seems to love.

Evan Williams Black Label. A great taste for a newcomer, this affordable brand brings 86 proof whiskey that is aged more than 5 years.

Jim Beam’s Old Grandad. Mid-range price and 114 proof is super spicy and appreciated by those who want to avoid the “hype” of fancier brands.

Join a National Bourbon Day Event

There are plenty of events and options for whiskey lovers and their friends (even those who don’t know much about whiskey) to get in the swing of things and enjoy this special day. Hotels and restaurants often enter into the spirit of the occasion by organizing a dinner in honor of Bourbon.

Hop on the National Bourbon Day website for more information and events.

Visit the Bourbon Capital of the World

Bardstown, Kentucky has been hailed by some to be the “Bourbon Capital of the World”. Because of this, it may just be the perfect place to visit for a National Bourbon Day celebration. With at least 10 different distilleries in the area, Bardstown offers an eclectic array of bourbon options, including: Bardstown Bourbon Company, Maker’s Mark Distillery, Jim Beam American Stillhouse ahd Heaven Hill Distillery.

National Bourbon Day events typically last over two or three days, hosting tastings, demonstrations, and expert discussions. While in town, don’t forget to stop by the Oscar Getz Museum of Whisky History, which is a special place for bourbon enthusiasts.

Those who can’t make it to Kentucky but want to join in from home can access the National Bourbon Day video library for recorded and virtual events.

Try Some New Bourbon Cocktail Recipes

A great idea for celebrating the day is to entertain family and friends by trying out some old or new Bourbon cocktail recipes.

Bourbon Old Fashioned. A classic, of course, but always amazing. This drink includes bourbon, bitters, water, sugar, and a garnish of orange peel.

Bourbon Mint Julep. Another Kentucky favorite known for its attachment to the horse race, the Kentucky Derby, this refreshing drink simply calls for simple syrup, mint sprigs, bourbon and crushed ice.

Bourbon Manhattan. Named after the city that never sleeps, this iconic American drink just begs to make with America’s Native Spirit! Mix bourbon whiskey, sweet vermouth and bitters. Garnish with a maraschino cherry and orange peel.

Bourbon Sidecar. Normally made with cognac, this American-ized version of the drink is just as tasty. Shake together bourbon, triple sec and lemon juice with ice. Garnish with an orange twist.

No matter what the plans are for the day, it’s easy to add a little splash of whiskey to an evening meal to make National Bourbon Day a night to remember!

Source

[varchasspirit]

The Role of Grains in Whiskey-Making

Grains form the foundation of whiskey, contributing unique flavors to the final product. Barley adds maltiness, corn provides sweetness, rye brings spice, and wheat creates a smoother profile. These grains undergo malting, mashing, fermentation, and distillation before aging in oak barrels. The type of grain blend impacts the complexity and taste of the spirit. Shankar Distillers, a premium whiskey company, follows traditional techniques to craft high-quality Straight Bourbon and Rye Whiskey in the USA.

[alisonblackmanadvicesisters]

From Peat to Sweet: Tasting Tradition with Oban 14 & Baileys Chocolate Liqueur

One of the great things about the spirits industry is how it has developed such a large range of new products throughout history.  Today there are hundreds of liquers with different flavorings, whiskies developed using different grains, different types of barrels, and additional flavorings, and a range of aperitifs so numerous that it might be impossible to list them all.  At the same time, some…

[world-of-spirits]

Rye vs. Bourbon: Understanding the Key Differences in Taste, Production, and Aging

American whiskey has long been a staple in the world of spirits, with Premium Straight Rye Whiskey and Premium Straight Bourbon Whiskey standing out as two of the most beloved varieties. While both fall under the whiskey category, their distinct mash bills, production processes, and aging techniques create unique flavor profiles that appeal to different palates. Whether you're a whiskey enthusiast or a newcomer exploring the world of American spirits, understanding the differences between rye and bourbon can enhance your appreciation for both.

The popularity of these whiskeys has led to a boom in Whiskey Distilleries in the USA, each offering a unique take on traditional whiskey-making techniques. This guide will break down the core distinctions between rye and bourbon, from their ingredients to their aging processes, to help you determine which suits your taste preferences best.

Mash Bill: The Foundation of Flavor

The primary difference between rye and bourbon begins with their mash bill—the mixture of grains used in distillation.

Rye Whiskey: To be classified as Premium Straight Rye Whiskey, it must contain at least 51% rye grain. The remaining percentage typically includes corn and malted barley. Rye is known for imparting bold, spicy, and peppery notes, making it a favorite for those who enjoy a more robust and intense whiskey experience.

Bourbon Whiskey: Premium Straight Bourbon Whiskey requires at least 51% corn in its mash bill, with the remainder often consisting of rye, wheat, or malted barley. The high corn content gives bourbon a sweeter, fuller-bodied flavor with notes of caramel, vanilla, and oak.

Production Process and Distillation

While both rye and bourbon follow similar distillation processes, the grain composition significantly impacts their characteristics.

Fermentation and Distillation: The mash bill is mixed with water and yeast, leading to fermentation, where sugars are converted into alcohol. The fermented liquid is then distilled to concentrate the alcohol.

Barrel Aging: Both whiskeys must be aged in new charred American oak barrels. However, the aging process interacts differently with rye and bourbon due to their grain compositions.

Bottling Regulations: To be considered “straight” whiskey, both rye and bourbon must be aged for a minimum of two years without any additives.

Aging and Maturation

The aging process is where the magic happens, as whiskey interacts with the charred oak barrels, developing depth and complexity.

Rye Whiskey Aging: Due to its spicier nature, rye whiskey absorbs the barrel’s characteristics differently, enhancing its bold, dry, and slightly peppery finish. The longer it ages, the smoother and more refined the spice becomes.

Bourbon Whiskey Aging: Bourbon, with its sweeter mash bill, extracts more caramel and vanilla notes from the barrels. Over time, it develops a smoother, richer character with hints of toffee, nutmeg, and honey.

Aging times can vary depending on the distillery, but both rye and bourbon benefit from longer maturation, balancing their flavors for an enhanced drinking experience.

Taste Profile: A Side-by-Side Comparison

One of the biggest factors in choosing between rye and bourbon is their taste.

Rye Whiskey Flavor:

Spicy and peppery

Dry, with hints of cinnamon and nutmeg

Slightly earthy and herbal

Best for those who enjoy bold, sharp flavors

Bourbon Whiskey Flavor:

Sweet and full-bodied

Notes of caramel, vanilla, and oak

Smooth, with a mellow finish

Great for those who prefer a rich, sweet whiskey profile

Best Ways to Enjoy Rye and Bourbon

Both rye and bourbon can be enjoyed in various ways, depending on personal preference.

Neat or On the Rocks

For whiskey purists, drinking Premium Straight Rye Whiskey or Premium Straight Bourbon Whiskey neat (without ice or mixers) allows the true flavors to shine. Adding a few drops of water can open up the aromas and enhance the tasting experience.

Classic Cocktails

Rye and bourbon are essential components of classic cocktails, each bringing a unique twist to mixed drinks.

Best Cocktails for Rye Whiskey:

Manhattan: Rye whiskey, sweet vermouth, and bitters

Sazerac: Rye whiskey, absinthe, sugar, and bitters

Old Pal: Rye whiskey, dry vermouth, and Campari

Best Cocktails for Bourbon Whiskey:

Old Fashioned: Bourbon, sugar, bitters, and orange zest

Mint Julep: Bourbon, sugar, mint, and crushed ice

Whiskey Sour: Bourbon, lemon juice, and simple syrup

Which Whiskey is Right for You?

Choosing between rye and bourbon ultimately comes down to personal taste preferences.

If you enjoy a bold, spicy, and complex whiskey with a dry finish, Premium Straight Rye Whiskey is the way to go.

If you prefer a smooth, sweet, and rich whiskey with caramel and vanilla undertones, Premium Straight Bourbon Whiskey is the better option.

For whiskey enthusiasts looking to explore both varieties, consider sampling different age statements and mash bill variations from Shankar Distillers – Premium Whiskey Distillery in the USA to experience a range of flavors.

Conclusion

Rye and bourbon may share similarities in production and aging, but their distinct mash bills and flavor profiles make them unique in their own right. While rye whiskey offers bold, spicy complexity, bourbon provides a smooth, sweet experience. Understanding these key differences helps whiskey lovers appreciate the craftsmanship behind each spirit and make informed choices when selecting their next bottle.

Whether you enjoy your whiskey neat, on the rocks, or in a cocktail, both Premium Straight Rye Whiskey and Premium Straight Bourbon Whiskey from Shankar Distillers – Premium Whiskey Distillery in the USA offer exceptional quality and taste. Exploring these American whiskey staples is a journey worth taking for anyone passionate about fine spirits.