Monthly News & Updates

November 2024 | Issue 6

This Month's Newsletter

Well November can and flew by. We have all been so busy with life we went from summer to cooking turkey in a blink of an eye. This Thanksgiving the Sippers are very thankful to all of the people that support us through receiving the newsletter, picking up the barrel picks we have done and most specially coming to events we attend to talk with us about spirits, food, cigars and life. Everyone stay safe and spend time with family and friends ands make memories. As you get ready for Christmas be sure to take time to reach out to friends old and new share a dram and catchup on life.

Cocktail Corner

Hosted by Janice Weaver

Dirty Chai White Kentuckian

This is an adaptation from @itscocktailhour_Dirty Chai White Russian made with vodka.)

Infuse 6oz of espresso with a chai teabag. The flavors of chai are fantastic with bourbon. Can you use regular coffee? Yes, but only use 3oz of coffee with your teabag.

1oz Coffee liqueur

1.5oz Dirty Chai Tea

2oz Bourbon

1.5 cream/creamer of your choice

Over ice combine your Dirty Chai Tea, bourbon and coffee liqueur. I’m using Dettling Bourbon but you can use whatever your man is drinking. Give that a good stir with a cinnamon stick if you have one.

I’m going to float my creamer on the top, but you don’t have to. Get creative with whatever creamer (or flavored creamer) you like.

Garnish with a cinnamon stick or Star anise if you like. This drink screams autumn 🍂. Cheers!

Courtesy of Janice Weaver

Follow Bourbonwithyourman

LOVE of the LEAF

Pairing by Bobby McClellan

The Finishing touch to a full meal.

In the ever great works of Mark Twain, "Smoke in Moderation, One cigar at a time."

Well we have all finished our turkey and dressing so you know it time for a dram and a good cigar. What should I have? Well I picked the cigar first. Here we have the Montecristo Espada Ricasso. Montecristo cigars a one of the most well known brands around. The Espada line is a favorite of mine. The Ricasso is a medium to full body cigar from Nicaragua with Habana wrapper and binder leaf. I looked through the collection and found an oldie but a goodie. The Whiskey for this pairing is the Redwood Empire American Whiskey Batch 01 bottled 11/9/2017.

On the cold draw light earthy notes, with hints of black tea. The whiskey is soft and somewhat on the dry side, not that is a bad thing. First off the by themselves off the rip both are one sided and soft. typically I would say not the best pairing initially but they get a chance to see how it goes. The whiskey has a faint spice note that blends into the dark pumpernickel bread notes of the cigar. I have to force through the 1st 3rd of the cigar. I think for me the cigar if forcing the rye fully forward in the whiskey as it is a blend of bourbons and ryes.

As i go into the 2nd 3rd it is more of the same. But now I am starting to get the leather notes that are normal with the cigar. The cigar has flattened out as flavor goes with those notes.

The final third is still is more of the same, even softening the flavors of the cigar. with the rye in the whiskey taking over on the pairing. I love both on their own merits. but as a pair not so much I think they actually hinder each other fighting for flavor. I think the whiskey needs a light to medium cigar to better pair. As for the cigar it need more fruit in the whiskey paired with it. A finished scotch or a brandy would do well with the cigar.

For transparency both the cigar and the whiskey have been in my collections for quite some time. The whiskey and the cigar since 2018.

Have any of you had either and if so what were your impressions?

Blind Flight Results for November

The bottles we chose were the following:

Jack Daniels Single Barrel
Select Stock Heaven Hill Sigle Malt finished in Mezcal
Crittenden's 4 Year BIB Rye
Milk & Honey Classic Israeli Single Malt
Uncle Nearest Lost Chapter

The end result was:

Uncle Nearest
Milk & Honey
Select Stock
Crittenden's Rye
Jack Daniels

From the Dusty to the Obscure

From the collections of the Sippers

We thought it would be nice for our readers to see some of the rare bottles that we have around our collections. We will share a bottle monthly for fun.

This month we are sharing the Evan Williams 23-Year-Old Kentucky Straight Bourbon Whiskey.

Much of the below information was found on the web from various sites.

There aren't many ongoing releases of 23-year-old bourbons out there. In fact, there are only three in total, the other two being Pappy Van Winkle 23 Year and Elijah Craig 23 Year. Because bourbon is aged in charred new oak barrels, it’s not meant to be aged for a long time compared to what you might find in a scotch or other whiskeys that utilize pre-used barrels for the aging process. Bourbon aged over 20 years just doesn’t deliver a lot of flavor outside of oak. Additionally, once you get to this age, there just isn’t much bourbon left in the barrel to bottle, and sometimes barrels are completely empty by this point.

To reach the age of 23 years, the conditions for a barrel to not become overly oaked have to be just right. Therefore, it's probably a given that these barrels have been aged on the lowest floors of Heaven Hill's rickhouses.

Evan Williams 23 has an interesting distinction among the two other 23-year-old bourbons that are sold (or were recently sold) - it's bottled at the highest proof. And it's not even close. Pappy 23 year is bottled a smidge over 95 proof while the Elijah Craig 23 Year was bottled at 90. Even Heaven Hill's Heritage Collection 27 Year Bourbon was bottled at 94.7 proof, which was actually its proof straight from the barrel. What I'm trying to say is that it's no small feat to be aged for this long and still have enough proof to be bottled at 107 (which technically is not barrel proof for this release, meaning they add water. Being bottled at 107 proof makes Evan Williams 23 Year the only 23-year-old over 100 proof, which in this case correlates to a more nuanced and flavorful sip.

Evan Williams 23 Year first came to market in 1987. Back then, the bottle wore a small, circular sticker near its neck that indicated the vintage it was distilled in. The bottle shape was different, but even back then it wore a coating of its signature blue wax.

Notice the wax drip in the picture. This was patented by Maker's Mark in 1985, yet it wasn't until 1997 that litigation between Jose Cuervo and Maker's Mark saw the rest of the spirits industry begin to discontinue the free-flowing drip pattern on their wax dipped bottles.

There was one hiccup that aficionados of Evan Williams 23 will note: the period of time between *maybe* 2017 until present day may not contain bourbon not entirely distilled by Heaven Hill inside of it. This is because the Heaven Hill fire of 1996 resulted in more than just the loss of the DSP-KY-31 distillery, it also burnt down many warehouses full of bourbon.

Most enthusiasts know that Heaven Hill received help from brands like Jim Beam and Old Forester to distill their recipes until they found a way to begin distilling again in 1999. But few people know that Heaven Hill also purchased a large number of barrels that were already filled and aging from those producers too. This was in an effort to keep their brands afloat in aged bourbon until their own distillery could begin pumping out whiskey again.

Evan Williams 23-Year-Old Bourbon is currently only being sold as a gift shop exclusive at the Evan Williams Experience in downtown Louisville, KY. This expression is the cousin of Elijah Craig 23-Year-Old, as both come from the Heaven Hill Distillery, both are aged for 23 years, and both share the same mashbill. This particular bottle is hand signed by Artisanal Distiller Mr. Jodie Filiatreau.

Coming Soon

Small Gathering tasting with our great friend Robert Sickler from Impex Beverages. We worked close with our good friends over at The Country Squire to do something for the Squire Lounge Members. Special Thanks to Spillway Wine and Spirits for assisting.

SPIRITS of the MONTH

World Whisky

Limavady

Limavady Distillery

Irish Single Malt Whiskey

92 Proof 46%ABV 100% Irish Barley Ex-Bourbon and PX Sherry Casks

Limavady Distillery Causeway Coast & Glen, Northern Ireland

Whiskey Jug tasting Notes:

CHARACTER - Decent balance, light body and a soft light feel.

NOSE - Banana taffy, malty sweetness, vanilla candy, graham, dried apples, touch waxy and floral.

PALATE -Dried Fruit and spice with toasted Vanilla

FINISH - Banana, vanilla, baking spice and graham

Sippers Take:

Honest truth, as there are not as many Irish offers that we find in the south we try to pick one up from time to time to sample. Bottle and label presentation are nice and look good on a shelf for a variety in a collection. It is Irish but not as much if you are a Bushmills or Jameson drinker. It is soft with a little bit of white pepper in the front with a dark rich fruit note in the mid palate that carries over to the finish. The finish is not long but does linger and that is where you really pick up the Irish malty taste. It did not knock our socks off but it is a fun change of pace and does help to reset your palate if you drink a lot of bourbons and the flavors are starting to get muddled.

Single Malt Scotch

NC'NEAN

Organic Single Malt

Single Malt Scotch Whisky

92 Proof 46%ABV / 100% Natural Color

Distilled, Matured, and Bottled by NC"NEAN Distillery Drimnin, Oban, Scotland

Distillery tasting Notes:

CHARACTER - Aged in a combination of shaved, toasted, and re-charred (STR) red wine casks (55%), ex–American whiskey barrels(43%), and ex–Oloroso sherry casks (2%)

NOSE - Honey, peaches, vanilla cream, and dried cherries on the nose

PALATE - Citrus, Peach apricot, and spice

FINISH - Ginger and peppery.

Sippers Take:

NC'NEAN is something different. This is a product from a distillery that is certified NET ZERO and even uses 100% recycled glass for the bottles. is softer for the nonregular scotch drinker with a nit rich red apple nose. we love the concept of this distillery and the end product is great. We have only been able to get the standard release and are on the lookout for the other expressions from this distillery. We will be featuring this at a cigar pairing event and cannot wait to get opinions of this bottle.

Bourbon / Rye Whiskey

Four Roses

Limited Edition 2022

Four Roses Distillery LLC.

Bourbon

109 Proof 54.5%ABV Barrel Strength 2022 Small Batch Bourbon Whiskey

Distilled in Lawrenceburg, KY USA

Distillery tasting Notes:

NOSE - Introduces subtle aromas of peach jam, magnolia blossoms and light oak

PALATE - Elegantly-balanced flavors of spiced vanilla, fresh nutmeg and delicate, ripe fruits greet the palate.

FINISH - Sweet flavors of honey and light apricot linger in the finish.

Sippers Take:

Number one the nose is nice and soft. You do not get a lot of the alcohol in the nose Proof is just right as to not overpower. This is not so hot that a new bourbon drinker could not enjoy this right off in their journey. Flavors of soft fruits like pear with light hints of vanilla. finish is not long but it is just enough to want you to have another sip. Its no a bottle for the "I only drink high proof whiskey" people. This is soft subtle and rich in refined flavors. If you can still find one or see it in a whiskey bar give it a pour.

Tequila

Butterfly Cannon

Tequila

80 Proof 40%ABV Infused with Prickly Pear Clementine, and other spices , Colored with vegetable juices

Distilled in Mexico

Distillery tasting Notes:

NOSE - Fresh Citrus, Clementines and Prickly Pear

PALATE - Tropical and subtropical fruits, strawberry, watermelon, honeydew melon, fig, and banana. Long rich, and refreshing agave flavor.

FINISH - A finish of strawberry, watermelon, honeydew melon, fig, and banana marry perfectly with a crisp agave undertone. Long, rich and refreshing flavor.

Sippers Take:

Tequilas are fun and can be great to sip on. This one is not a sipper for most as it is tart from the fruit infusion. honestly the nose reminds you of a sports drink, think Prime. Now don't get us wrong it is not bad but it is better left tot some king of cocktail. If you like the occasional cocktail give this a try maybe even in a margarita. We think the fruit would give such a beachy islander flavor profile.

Distillery Spotlight

Ponfeigh Distillery

Conversations with Master Distiller Brendon Rawlings

Ponfeigh Distillery is located in Somerset, PA and is headed up by Master Distiller Brendon Rawlings.

This month we are happy to have a Q&A with Brendon about whiskey, Spirits, Distilling and Ponfeigh Distillery and their line of spirits.

{Sippers} Is there a specific spirit category that your Distillery is known for?

{Brendon} Rye Whiskey, specifically Monongahela Rye, made with grain grown in the Monongahela River Basin

{Sippers} How long have you been in business?

{Brendon} We have been in business for 1 year.

{Sippers} What makes your distillery unique?

{Brendon} We are situated in a historically significant whiskey making region that has been largely forgotten in the modern whiskey era, we are striving to bring the prominence of Monongahela Rye back to the American whiskey palette

{Sippers} Tell us something about your history? What inspired you to become a distiller and/or to create your own brand?

{Brendon} My foray into the world of whiskey distilling began in Denver with the ambition to open a distillery that was focused on creating an Irish Single Pot Still style whiskey, the first to do so in the US. After years of meticulous recipe development on a home still (allegedly), we seized the opportunity to take over a defunct distillery that was making beet spirits (try to guess why they failed…), I quit my job, started Talnua Distillery, and I have not looked back since. I honed my craft and developed my distillery management systems after moving on from Talnua and gaining experience at several distilleries including Downslope and Wigle Whiskey.

I was approached by Maximilian, Ponfeigh’s founder, in 2022 with the opportunity to help him open Ponfeigh and bring rye whiskey back to Somerset County, and I jumped on board. It was the historical significance and genuine nature of Ponfeigh’s story that drew me in. We are in a role as stewards of the Monongahela Rye style and this drives every decision we make

{Sippers} Do you focus on whiskey alone? Or are there other spirits that you distill?

{Brendon} We distill exclusively Rye Whiskey for the time being, both our Monongahela Rye 95/5 mash bill, and a Maryland Rye with a 60/30/10 Rye/Corn/Malt. We have produced a Rum and a Gin that are both sourced and then finished in our Rye Whiskey barrels. The barrel finish imparts a nice soft sweetness to the gin and the addition of Amburana Oak to the rum barrels is a unique and delicious twist on a traditional rum.

{Sippers} Did you have an “AHHA” spirit that sparked your love of distilling and started you on this path?

{Brendon} Single Pot Still whiskey was the first spirit that I got to know as intimately as only a distiller can, and although I love a big bold rye whiskey, it was the delicate softness of a Single Pot Still like Red Breast that drew me into the industry.

{Sippers} Where do you recommend someone new to Whiskey to start when exploring your line.

{Brendon} I love meeting a new customer that says they are not at all whiskey drinkers and ask what they should try. I throw them in the deep end with our single barrel cask strength and more often than not they give us the same reaction as most others: “Wow, that’s really good”

{Sippers} Do you have any tips for cocktails, pairing bourbon, scotch, spirits with food, cigars, etc.?

{Brendon} You will not make a better manhattan than with our cask strength rye. It is a heavy, sweet spirit, so I prefer to make them “perfect” with half sweet vermouth and half dry and a spoon of cherry juice. Delicious.

It is interesting to taste alongside Angel’s Envy Rye, as there are similar notes that come from their rum barrel finish, but expressed in quite different ways.

{Sippers} Have you noticed any recent trends in the world of spirits?

{Brendon} Importantly the rise of rye has been a trend we watch closely, and more specifically Pennsylvania Rye, notably with the release of Jim Beams’ Monongahela Mash. More generally I have seen people caring more about the details of what they are drinking, and consequently more willingness to gravitate towards unique offerings and craft brands.

{Sippers} What are some challenges you face as a distillery?

{Brendon} Education and information is at the top of the list for any distillery, but we positioned ourselves in a market that makes it absolutely paramount. Getting people to tune in and ingest our message is the biggest challenge we face.

{Sippers} What excites you most about the future?

{Brendon} We are in a constant state of adaptation at the distillery and as we approach one year in operation, we have started to figure out what works and what doesn't. We set this thing in motion and we do what we can to throw a shoulder into the side of the freight train to guide it, but I am just excited to see where it goes!

{Sippers} Is there anything that you are working on that has yet to be released that you would be willing to share some information about, because everyone loves getting that inside scoop?

{Brendon} We are very open about our production, which is pretty straight forward at this point, not many secrets to tell. I do have a cinnamon/amburana liqueur that will be released in the coming weeks, it’s like candied Christmas in a bottle!

{Sippers} Where can consumers find your products? What states can you be found in and what online sources are available for shipping?

{Brendon} We are available on Bigthirst.com and in liquor stores across Pennsylvania, we are exploring several avenues for wider distribution as demand continues to grow!

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