Four Roses tour

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Four Roses tour

Unread postby Bourbon HQ » Sat Apr 28, 2007 6:57 pm



Today, we had a great time with the wonderful folks at the Four Roses Distillery. We (The Mellow Moments Club) had a very nice classroom talk from Jim Rutledge, Master Distiller and then a tour of the historic spanish style distillery in Lawrenceburg, KY. It was followed by a forum in their tasting lab. We tasted white dog and then some different yeast strains and mashbills. After that, those great folks served us a wonderful lunch under the outdoor gazebo. And if that wasn't enough, Jim let us taste and experimental 13 year old 120 proof bourbon that was just outstanding! A great day in Kentucky.

Gayle
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Jim under gazebo.JPG
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Vat room.JPG
Vat room.JPG (144.59 KiB) Viewed 2344 times
Looking in vat.JPG
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Group Tour.JPG
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Chow line.JPG
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4Roses sign.JPG
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Building front.JPG
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Photos

Unread postby Bourbon HQ » Sat Apr 28, 2007 7:00 pm

Here's a couple more I forgot.

Gayle
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Unread postby Mike » Sat Apr 28, 2007 7:22 pm

Thanks, Gayle for taking your excellent photos and for posting them. The Four Roses folks are classy, ain't they!

Is that our friend Bourbon Joe at that table by himself........I suppose he was just going to make the rounds at that table by himself.........and then do notes as if four people had been doing the tasting?

That Joe! Somebody has to keep an eye on him!!
Do not go gentle into that good night,
Old age should burn and rage at close of day;
Rage, rage against the dying of the light. - Dylan Thomas
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Unread postby Bourbon Joe » Mon Apr 30, 2007 10:40 pm

Well Mike, they caught me. Before I got completely wasted I did ask them to open their "Platinum". They were happy to oblige. All their bourbons are very good, and their hospitality is second to none. A great time.
Joe
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Unread postby JH » Mon Oct 15, 2007 8:09 am

We did the Four Roses tour last week while in Lexington. I'll 2nd the above posts as to Four Roses being a great tour & the Four Roses folks great people.
It's also a nice tour for folks who don't want/can't do a lot of walking. My elderly mother was with us & she liked it just fine, especially the tastings at the end :) .
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Unread postby ACDetroit » Mon Oct 15, 2007 11:28 pm

Hey Joe, what about the "white dog". I think I read Chuck say one time all the distilleries should put one out. What were your thoughts, how was it? Looks like a great day.
Great pic's Gayle.
AC
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Unread postby Bourbon Joe » Tue Oct 16, 2007 7:31 am

Tony,
We tasted white dog made from several of their yeasts. Man, what a taste difference in these. I liked the "O" yeast (fruity strain) the best. Four Roses, with their 2 mashbills and 10 yeasts can conger up some fine whiskies.
Joe
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Unread postby cowdery » Wed Oct 17, 2007 1:29 am

It's two mash bills and five yeasts for ten combinations.
- Chuck Cowdery

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Unread postby Bucc58 » Wed Oct 17, 2007 4:43 pm

Is white dog pretty much moonshine?
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Unread postby mozilla » Wed Oct 17, 2007 5:54 pm

No! It is not moonshine. There are many differences between the two.
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Unread postby Bucc58 » Wed Oct 17, 2007 6:49 pm

Please expand. In my short research I do not see many differences. I am probably confused because my lack of knowing the small details of each process. Or give me a research place where I can read and learn the difference.
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Unread postby bourbonv » Wed Oct 17, 2007 7:18 pm

White dog is the spirit that comes off the still and when placed in a oak barrel, becomes whiskey. Moonshine is rarely ever 100% grain and most often is 100% fermented sugar, making it more like rum than whiskey. White dog is always safe to drink. Moonshine can be lethal to drink. My rule is never drink moonshine from an unknown source, unless you like blindness, lead poisoning or death.
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Unread postby Bucc58 » Wed Oct 17, 2007 7:39 pm

I knew the difference in quality had to be there but I was missing the recipe difference. Thank you. One recipe that I ran across for moonshine added corn that had been sprouted, dried and then ground. The key seems to be the % of grain. Then, is there no sugar added in the making of bourbon? Also, if you put 'good moonshine' in an oak barrel for say 8-12 years, what would be the outcome?
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Unread postby Bourbon Joe » Wed Oct 17, 2007 7:42 pm

cowdery wrote:It's two mash bills and five yeasts for ten combinations.

Sorry about that Chuck.
Joe
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Unread postby EllenJ » Thu Oct 18, 2007 12:04 am

Bucc58 wrote:... Also, if you put 'good moonshine' in an oak barrel for say 8-12 years, what would be the outcome?

Old Charter

Bucc58 wrote:... is there no sugar added in the making of bourbon?

Absolutely no sugar. As decreed by federal law. Although it should be pointed out that this would be the same federal law that determines things like displaying the distilling location on bonded spirits. Perhaps there is room for flexibility here as well? For example, if it's grape sugar, as found in used port or sherry casks, and just enough to give a hint of added flavor to your experiment or masterpiece, it's apparently all right.
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