Who Makes the Best Whisky??
 

And the Best Whisky in the World is from...

JAPAN

Something is wrong in River City.. :confused:

Good because saki sucks.
AND, according to that guy altho when the Japs get busy they get busy.

I spoke with a whiskey rep at Wilbur's Liquor up in Ft Collins about the Yamazaki label. The guy said the Japanese distiller went to Scotland for number of years to learn their distilling methods. I can't remember which distillery it was. Anyway, this gentleman returned to Japan to start his own distillery. I think he even married one of the Scottish distillery owner's sisters. Evidently, he learned real good. I have a bottle of Yamazaki and it is very good.

The Japanese are very large consumers of Kentucky Bourbon.

I much prefer a good Bourbon to a good Scotch.

The Scots even reuse Bourbon barrels to age their whisky.

Or maybe that is just being cheap. :D

TR

TR
In the US, it is illegal to re-use a whiskey barrel. The Scot's on the other hand have learned that the used barrels impart their taste into the next barreling.

The author of the rating, James Murray, is/was very influential in the industry. Not sure he'll get offered a pint if he shows up in Scotland now??

Here are a few of my bourbons, and a fifty year old powderhorn of Dickel (far left) after a recent tasting.

TR Sir,

Hope you can enjoy one of our favorites, "Bulleit" Bourbon. It is great for just about any occasion, and makes a fantastic additive to any homemade whipped cream recipe for the Holidays!:) (Great for the topper on Hot cocoa or similar drinks.)

Holly

"To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready."

I believe, that only applies to bourbon.

That applies to bourbon. It can't be called bourbon unless it is aged in new barrel.

I don't believe Bulleit is producing their own juice yet! It was produced until recently by Four Roses (Kirin Brewing Co). not sure who is distilling it for them at the moment.

WCH Sir,

Just found out this information, which seems to be right along the lines...:o

A Great Burbon, IMHO, with all kinds of uses in and out of the kitchen.;)

http://www.diageo.com/en-us/newsmedi...esourceid=2329

Diageo Breaks Ground on New $115 Million Kentucky Distillery – The Bulleit Distilling Co.Download file


SHELBYVILLE, Ky., August 21, 2014 – Diageo broke ground today on its new Shelby County, Kentucky distillery, which the company announced will officially be called "The Bulleit Distilling Co." after the distillery's flagship brand. Kentucky Governor Steve Beshear, and a number of other elected officials and Kentucky dignitaries, joined Diageo executives and Bulleit founder Tom Bulleit to celebrate the milestone.

This May, Diageo announced its intention to invest an estimated $115 million to build the 1.8 million proof gallon (750,000 9-liter cases) distillery and six barrel warehouses. In June, Shelby County's Triple S Planning Commission unanimously approved the distillery project. Along with Bulleit Bourbon, the facility will distill a number of current and future Diageo bourbon and North American Whiskey brands.

"Tom Bulleit has a genuine passion for his bourbon that he shares with everyone he meets. The growth of the Bulleit brand is the result of many years of investment and the relationships Tom has built," said Larry Schwartz, President, Diageo North America. "We are proud to be breaking ground on the new home of Bulleit Bourbon in this wonderful location in Shelby County. We look forward to becoming a valued member of the community for many years to come."

WCH, you have good taste in bourbon.

Sorry, Holly, not a fan of rye in my whiskey.

Thanks for the offer though.

TR