James Devlin’s Post

15 Stars debuts new expression, updates Timeless Reserve whiskey. The new expression is a blend of premium wheat, rye, and bourbon whiskeys

Do you know about Lambay Whiskey's Distillation Process? 🥃 Irish whiskey is synonymous with triple distillation and Lambay Whiskey Small Batch Blend is produced using two forms of distillation process – Pot Still Distillation and Column Still Distillation. Each distillation helps to refine and collect the purest distillates resulting in a final spirit with a clean spicy flavour. The distillation process starts with “Pot Still Distillation” followed by “Column Still Distillation” which originated in Scotland to allow more efficient distillation of cheap whiskey. After the distillation process, we move onto the “Maturation” phase. Lambay Whiskey use first fills B1 (Bourbon Casks) to mature for a minimum of 4 years before being transferred to a Camus cognac cask. We do not usually name where the casks come from but if asked, they are sourced from the Kelvin Cooperage in Kentucky to our Distillery supplier. Kelvin Cooperage supplies bourbon barrels from renowned distilleries in Kentucky, some examples of barrels would be Jim Beam, Heaven Hill, Wild Turkey, Four Roses and Maker’s Mark. The cognac cask imparts a more intense complexity from the tannins but also more fruit from the residue of the cognac in the porous oak! ✨ Learn more at: lambaywhiskey.com #LambayWhiskey #IrishWhiskey #SmallBatchBlend #CognacFinishing #TrinityWellWater #LambayWhiskeyHistory #DidYouKnow

Whiskey Wizards and Alligator Char: A Match Made in Barrel Heaven? Ever wondered what makes your whiskey taste so magical? Well, I might just have a nugget of wisdom to share. I've been reading about the craft behind the barrels at distilleries like Castle & Key and Bardstown Bourbon Company that use a #4 alligator char. Now, that might sound like something straight out of a swampy fairy tale, but it's actually the secret sauce—or should I say char? It's a super-charred barrel that gives whiskey its kick and deep flavor. Did you know that "alligator" refers to the roughness of the char on the wood, likening it to alligator skin? Pretty cool, huh? But here's the scoop from my corner: Not all whiskey needs to wrestle with an alligator to be superb. At Supergay Spirits, we believe in the flair each spirit brings to the table without needing the heaviest char. This aligns with our value of highlighting every spirit's unique character—just like we celebrate every individual's uniqueness. So, while those gator-level chars create bold flavors, remember, there's room for every style in the grand distillery of life. And always keep it super, never shy. 🌈✨ If you've got a thirst for more whiskey wisdom, take a peek at the article: [Article link]https://buff.ly/3z6JVTf Spirits Co. Unveils Second Blue Run Micro-Batch Bourbon Release - PRWeb

sidecar Ingredients : 1 1/2 ounces cognac 3/4 ounce orange liqueur (such as Cointreau) 3/4 ounce lemon juice, freshly squeezed Garnish: orange twist Garnish: sugar rim (optional) Steps : *Coat the rim of a coupe glass with sugar, if desired, and set aside. *Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled. *Strain into the prepared glass. *Garnish with an orange twist.

How Maker's Mark produces 34 million bottles of bourbon a year https://ift.tt/AFjxV6m In a tiny Kentucky town, Maker's Mark produces one of America's most famous bourbon whiskeys. Known worldwide for its bottles' iconic red wax, the company sells over 3 million cases of bourbon each year. But bourbon making is a complicated process that depends on special wooden barrels to age the whiskey for years, and the oak trees needed to make those barrels aren't growing enough to support the next generation of bourbon makers. We visited Maker's Mark's one and only distillery to learn more about making bourbon and what the company is doing to stop the industry from facing a barrel shortage. Read the original article on Business Insider Business News via Business Insider https://ift.tt/dxTSyRA July 31, 2024 at 10:48AM

Speyside is whisky heaven! This breathtaking area sits in a fertile valley of rivers and secluded glens and accounts for half of Scotland's whisky production. Speyside is arguably the driest and warmest part of Scotland and the fertile farmlands in and around the region are ideal for growing barley, which when combined with soft local water tumbling down off the mountains, produces some of Scotland's best-loved malt whiskies. What is week of the peat. Balvenie produces whisky in a traditional style. The use of locally grown barley is preferred, and it is floor-malted. Balvenie is one of only seven distilleries with its own malting floor. Once a year, the stills of the distillery must be cleaned. A week before this great cleanup, The Balvenie craftsmen take the opportunity to distill peat barley in order to produce a whisky of a different style from the basic Balvenie whisky. That week is called week of the Peat The whisky matured for 19 years in three different cask types: first-fill and refill American oak bourbon casks and oloroso sherry butts. each pale gold dram gives a subtle smoky scent delivering a complex harmonious in the palate showcasing the distillery’s mastery in flavor experimentation. This whisky is Travel retail exclusive. #Maltwhisky #Spirits #spiritsindustry #Productknowledge #whiskylover #Whiskycollector #Travelretail #dram

Happy National Bourbon Day Y'all! The saying goes "all bourbon is whiskey but not all whiskies are bourbon". While whisky is distilled throughout the world, bourbon is only made in the USA, mainly Kentucky. It's mash (the grain mix used in distillation) must contain a minimum of 51% and no more than 79% Indian corn. Finally, it must age for at least 2 years in a new, charred American white oak barrel. This process is crucial in adding Bourbon's colour and distinctive flavour. We see many wonderful bottles in our spirits auction and June is no exception. Lot 18 - George T Stagg Limited Edition Barrel Proof Kentucky Straight Bourbon The George T. Stagg Barrel Proof - 2020 Release is a limited edition Kentucky Straight Bourbon Whiskey, distilled in the spring of 2005 and bottled in 2020 after 15 years of aging. As part of the Buffalo Trace Antique Collection, this whiskey is uncut and unfiltered, with a high alcohol content of 65.2% ABV. The 2020 release was aged in new white oak barrels with a #4 char, charred for 55 seconds, and sourced from Warehouses L, K, & Q. This release is presented in a 750 ml bottle and is a distillery bottling categorized as Bourbon. #irongateauction #canadaspiritsauction #spiritscollection #bourbon #finespirits #georgetstagg #buffalotrace #americanwhiskey #finespiritsareworthit Reposted from Iron Gate - Wine and Spirits

Redefining Elegance, One Sip at a Time. For centuries, the finest distillers recognized wheat as the cornerstone for creating vodkas of unparalleled clarity and smoothness. Today, Blackland continues this legacy, but with a twist. By harnessing the unique qualities of Texas grain, we've crafted a vodka that not only meets but exceeds expectations. Our process pays homage to traditional methods while embracing local terroir, resulting in a spirit with soft undertones that highlight the local wheat's character. This isn't just vodka; it's a tribute to the art of distillation and the rich agricultural heritage of Texas. Most American vodka is made with corn, but we prefer red winter wheat for the texture and mouth-feel to appeal to the palate. We slow-drip filter our vodka through carbon for three days to remove all impurities and then proof our grain neutral spirit base with water we've treated for another three days through a salt-walter filter, a carbon filter and finally via reverse osmosis; that's six days alone to filtrer and purify, resulting in an incredibly clean and soft vodka. How many distilleries in the world do you think sacrifice six total days of production for filtering and water treatment? Experience the supreme smoothness, elecgance and depths of flavor that only Blackland Vodka can offer. Elevate your next gathering or enjoy a moment of refined relaxation. And we encourage you to compare it to any vodka on the market today. Have you tried it already? Share your thoughts in the comments. Haven't had the pleasure yet? Like, share, or follow our profile for more updates about where you can find us. #distillerylife #craftspirits #txcocktails #barrelaged #istill

It’s all well and good knowing how to drink whisky, but how do you store it? Here’s what you can do to make sure that exceptional bottle which has been sitting patiently in the cabinet all this time is best prepared for the momentous moment of opening… 1️⃣ Keep the bottles upright Make sure your whisky stands tall. Whisky bottles should never be stored on their side, they should always be kept upright. 2️⃣ Avoid direct light Always store your whisky away from direct sunlight. Over time the sun’s rays can potentially deteriorate the condition of a whisky, as well as cause the label to fade. 3️⃣ Stable Temperature: Maintain a consistent temperature, ideally between 15-20°C (59-68°F). 4️⃣ Avoid humidity If whisky gets hot it can expand the bottle and damage the cork seal. Keep your bottles in a dry, cool place. 5️⃣  Keep sealed once opened: Once you’ve started a bottle of whisky, store it in a sealed container to avoid it being exposed to oxygen. Proper storage keeps your whiskey tasting its best. How do you store your whiskey? Share your tips in the comments and follow me for more whiskey wisdom. Cheers! #sonalholland #masterofwine #whisky #whiskycollection #bar #storage #whiskysorage #whiskey

Rye Whiskey, until recently was considered much less valuable than Bourbon and other American whiskeys. It is currently making its way especially near here in Virginia. For those who don't know, Virginia is the Birthplace of American Spirits Rye Whiskey was the first whiskey produced in the United States by European settlers, with rye, they discovered, dominating in the cold climates of Pennsylvania and Maryland. THE Monongahela Rye whiskey, namesake of a river, was born in Pennsylvania and was generally based on a mash bill with a strong predominance of rye; Maryland Ryes contained corn, which made them sweeter and lighter. If today Bourbon is considered the archetype of American whiskey, Rye Virginia, in the same places where the tradition continues to remain alive. Due to an excise tax on liquor, the entire whiskey production was forced to emigrate to Kentucky. In the 19th century, corn farmers received subsidies while rye farmers were left high and dry, suffering further with the arrival of Prohibition. When it was all over there was nothing left of the Rye Whisky. Maybe a few barrels in some New York or Al Capone warehouse or confiscated by the NYPD. Today however there is the great return of the Rye style, from all over the world great fans of the category are increasingly promoting the small Rye craftsmen. Most likely we will never reach the great numbers of Bourbon, but it is nice to see it reborn. There are some small wine shops where some selected bottles of very particular distilleries are sold, one of these is Cedar Ridge, located in IOWA, an area not so much known for the distillate, but for the very high quality raw material: corn. What I pour into the cognac glass is a Ragged Branch Distillery Rye Whiskey... damn good. And from this magnificent place in West Virginia that's all for today... I'll stop here otherwise the Dodge will go where it wants and if I'm not careful I could end up in Pennsylvania...