The Bacardi Training Team were back in Manchester recently for the next round of their training sessions, this time held in the Champagne and cocktail bar Epernay. Leanne and Tom were our hosts in this popular Manchester bar and perfect setting to learn about Jack Daniels and Woodford Reserve!
Starting off with a cocktail named Stonefence, a mix that I’ve surprisingly never heard off yet so simple – whiskey and cider! Apparantly made around the 1800’s in the time of Jerry Thomas, it was surprisingly nice and balanced quite well!
Leanne then spoke about the 400 year history of whiskey in America whilst we sampled rye whiskey (not very strong on the nose, gave off a soft vanilla scent. The taste gave a slight fire burn which resulted in a long after-taste). To be classed as Rye Whiskey, it must be made from at least 51% rye, distilled at less than 80 percent and stored in new, charred oak barrels for at least two years and most Rye whiskies are made in Indiana and Kentucky. An example of rye whiskey is Rittenhouse, a brand that I used to sell in my last place of work.
We then learnt about the start of whiskey, where in the late 1800’s, the Scottish and Irish settlers brought over to America their knowledge of the production of whisky and settled in the surrounding regions of Virginia. Since corn is native to America, this resulted in the use of corn as a basis for whiskey production. We tried a small sample of corn whiskey, before the start of maturation, that gave off a very overpowering and a scent of fresh bread which came more alive upon tasting. To compare, we also tried a wheat whiskey that gave a smooth scent and taste but a rather bland and virtually no recognisable flavour on the palate.
The legend of Elijah Craig was also explored. He apparently is credited in being the pioneer of the first true bourbon whiskey and also the charred barrel method of ageing the whiskey. Many stories for the charred barrel legend include that he purchased a barrel that had previously been used to store fish and burnt the inside to remove the smell. He then put his whiskey in and transported it down the river.
Next, the laws of American Bourbon were mentioned. These include –
- Bourbon can be made anywhere in the USA (but mainly found in Kentucky)
- Only Bourbon from Kentucky can advertise the state in which it is made
- Must contain at least 51% corn
- However no more than 80% with the other 20-49% having a combination of rye, barley and wheat
- All American whiskies must be aged in new American white oak casks that have been charred on the inside for at least 2 years.
As mentioned above, the charring of the barrels releases sweet and smoky flavours to the Bourbon which give it a stronger, more flavoursome whiskey than that of Scottish or Irish whisky. The barrels can’t be re-used, so they are sold to other spirit distillers of rum, tequila and Scotch.
The addition of ‘sour mash’ is also a signature of American whiskey. 25% of the mash from a previous batch is added to the fermentation process so to keep a consistent style.
The Lincoln County Process was also mentioned by Leanne, which is the main difference between Bourbon and Tennessee whiskey. In Tennessee, the whiskey is filtered through maple charcoal before ageing and must be made by at least 51% of single grain and can only be made in Tennessee. This brought us nicely onto Jack Daniels. Being from Lynchburg, Tennessee, it is therefore classed as a Tennessee whiskey. We sampled Tennessee whiskey both before and after charcoal ageing. The before whiskey had the same nose as corn however the taste wasn’t as strong and gave a smoother more delicate flavour. The post whiskey had a more subtle nose and a creamier taste than before charcoal ageing.
2 different Manhattans were then made to both see and taste the difference between the one made using Woodford Reserve and Jack Daniels Single Barrel. Being a Manhattan drinker, both = excellent! And one sip was definitely not enough!
The Jack Daniels Single Barrel was next on the agenda to be tasted. On the nose it gave off a subtle vanilla aroma with a slight oak lingering behind. The smooth vanilla extracts were released upon tasting which made it just that little bit easier to drink than its Old No.7 version.
The Gentleman Jack on the nose gave off a very strong vanilla aroma yet on the tongue it was very smooth and not as harsh as you may think after the initial nosing. It gives a gentle vanilla/toffee colour compared to a more Old No.7 style colour for the Single Barrel.
We also tried Woodford Reserve to have a comparison. On the nose it gave off a strong caramel scent with a smooth lingering vanilla aroma which carried on to the taste. However the caramel becomes more subtle in flavour resulting in a smooth lingering after-taste.
This was an excellent insight to American whiskey and really helped my understanding of the American side of a subject that I’ve not always fully understood. With this and my recent Dalmore and Glenfiddich Masterclasses (https://drinksenthusiast.wordpress.com/2011/08/08/dalmore-whisky-masterclass-review/ and https://drinksenthusiast.wordpress.com/2011/08/26/glenfiddich-whisky-masterclass-review/ ) I have been able to fully appreciate both the history, techniques used, taste and understand the differences in the whisk(e)y that is produced.
If you are close to any of the BBFB Training Shows, make sure you go along and check them out. It’s a great chance to learn and sample the brands that Bacardi Brown-Forman have got underneath them. Check out there website at http://www.pourfection.com/trainingteam
Also, check out my review of their Rum Roadshow at https://drinksenthusiast.wordpress.com/2011/07/26/bbfb-rum-roadshow/