We haven't seen 18 in Texas yet. 17 was last year, and the last Jr. 18 is the first plain Stagg.

SydB92 said:

---

So did any of today's winners, get a bottle from the last official drawing in the fall or the post Xmas Blantons consolidation.

---

I believe I was in on both of those as well. I didn't get around to picking up the Blanton's which I think was a store pick. It was $80 so I was on the fence anyway.

I saw Henry McKenna 10 year at a liquor store today but it was priced at $81, is it worth that price point?

It's worth $39.99

What 07 said.

I only had a taste of Stagg 18 because a buddy grabbed one in Washington. Never came to Texas.

Finally starting to show up

Any thoughts on either of these?

Great
Very good

Speaking of EC, any idea when the ECBP A123 batch should arrive in Texas?

MarathonAg12 said:

---

Stagg 18 is starting to drop in Texas

Go get it

---

Go on

She will know about TexAgs soon enough

Congratulations BTW

Anyone in Virginia the pappy lottery is open

TW has an Old Scout BP in stock, and it's a 9 year. Would be interesting to put those sXs

Might see if I can track it down.

digging tunnels said:

---

Speaking of EC, any idea when the ECBP A123 batch should arrive in Texas?

---

A122 dropped in Houston in February last year, but I've seen past A batches drop as late as May.

Friend got one at a small store in Houston last week, so it should be any day now.

Smoke Wagon is dumping some late arrival Halloween bottles for those interested. Just got the email.

I took a chance. Hope it's good.

True

Irish 2.0 said:

---

Smoke Wagon is dumping some late arrival Halloween bottles for those interested. Just got the email.

---

are these the rare and limited releases? if so, yes for me

Or me.

suburban cowboy said:

---

Irish 2.0 said:

---

Smoke Wagon is dumping some late arrival Halloween bottles for those interested. Just got the email.

---

are these the rare and limited releases? if so, yes for me

---

No idea. Not a huge SW fan.

Here is the link that was in the email

https://nevadadistilling.store/products/smoke-wagon-straight-bourbon-halloween-special-edition?_kx=ikPXpo1aoSMmdH5Mo4ry7TjuuS-5EcjvZc8Zaoifwf4%3D.TCF8KX

It's just the Halloween bottle from last year

BrokeAssAggie said:

---

I took a chance. Hope it's good.

---

Had the chance to sample this over the weekend and it very much exceeded my expectations. Wasn't the biggest fan of Balmorreah or Laguna Madre so I was pleasantly surprised. One of the more interesting pours I've had in a long time! Normally would never consider dropping the coin on this kind of bottle but this one is worth it IMO.

Looking at the Garrison Brothers Picture and how the bottle is labeled as a "Texas Straight Bourbon Whiskey Finished in a Port Cask", makes we wonder if there needs to be an expansion of the definition of Bourbon to account/allow for things like "finished bourbons".

We currently have Bourbon, Straight Bourbon, and Bottled-In-Bond Bourbons legally defined but bottles like the above cannot, to my understanding, legally be called a bourbon since the finishing process introduces other flavors. thus like Angel's Envy, Makers 46, etc. the above is labeled as a whiskey with "Bourbon finished in".

Should Wheated-Bourbon or High-Rye Bourbon have officially recognized rules?

Does it even matter?

Good to hear!!

They meet the definition of Bourbon. Then are finished. The rules apply to the fermentation and aging. It does not matter what they do before bottling as long as the only liquid added is water and it is at least 80 proof.

What went into the finishing barrel is Bourbon but based on all of the labeling I do not believe that the finished product meets the definition thus why they are all labeled as Bourbon finished in. Look at Woodford Double Oaked, which bills its self as a bourbon since both barrels are new charred oak.


From Whiskey Advocate

Quote:

---

Barrel finishing is a long-established practice in scotch, but a far more recent phenomenon in American whiskey. That's mainly because bourbon, by definition, must be matured in new charred oak barrels. Put bourbon into a barrel that isn't new and charred and it technically becomes a whisky specialty, more commonly called finished bourbon.

---

link

From BreakingBourbon.com

Quote:

---

As defined by U.S. regulations (and clarified in the [url=https://www.ttb.gov/distilled-spirits/beverage-alcohol-manual]Distilled Spirits Beverage Alcohol [BAM] Manual[/url]), bourbon is "Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers." Unlike many other subsets of whiskey, the regulations do not allow any flavoring or coloring of any kind to be added to bourbon.

This seems pretty clear, right? To be labeled bourbon, you can't add anything else to it.

...

However, as brands have gotten more creative exploring all kinds of new possibilities and fusions of flavor, the line has gotten a bit blurred. By law, bourbon must be aged in new charred oak containers, however we are seeing a tidal wave of bourbons that have been "finished" in additional barrel(s) that once held something else. Wine, rum, armagnac, sherry, cognac, honey...the list of finishing barrels continues to grow and many of these products are fantastic. The labels on these products typically say something like "Bourbon Finished in ex-________ Barrels." A popular example of this, and early adopter of barrel finishing, is Angel's Envy Port Finished Bourbon. In other cases, the addition of flavors is a little more blunt and less romantic, with specific terminology such as "Bourbon with ________" or "Bourbon Blended with _________."

Technically, these products are often classified under a different classification entirely known as "Distilled Spirits Specialty" or "Whisky Specialties" (you can check out the TTB label approvals from the past year here - insert the date range and then "641" to "641" in the Product Class/Type Fields, then click "Search" in the bottom right). Unlike the "Bourbon" classification, "Whisky Specialties" allows for the addition of harmless coloring, flavoring, and blending materials.

---

link

edit - by your definition if something sits in a new charred oak barrel for three days and is then finished a reused port barrel for 20 years it would still be a bourbon as there is no minimum time for the aging in the new charred oak.

sitting in a barrel for 10 years or 10 minutes is technically aging. thus outside of the added flavors arguments it is still aging in something other than a new charred oak barrel.

wmitchell said:

---

BrokeAssAggie said:

---

I took a chance. Hope it's good.

---

If you don't, you can probably offload it onto Marathon!

---

Haha I have a 2022 that I haven't even cracked yet.

Glad to see more people coming around to GB. It took me awhile to appreciate it. Just got bored of what was coming out of Kentucky and wanted to explore. Their Single Barrel Casks Strengths are what sold me.

What is nice, is that I really like it and there's a lot of people who don't. Makes it easier to find and enjoy.