RE: Maker's Mark defends decision to water down signature bourbon

RE: Maker's Mark defends decision to water down signature bourbon (Full Version)

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jlf1961 -> RE: Maker's Mark defends decision to water down signature bourbon (2/13/2013 1:12:22 PM)
quote: ORIGINAL: Moonhead FR: From all of this fuss you'd think that it was a half decent whisky rather than Jim Bean, but stronger. [;)] Some "moonshiners" actually pride themselves on making a quality whiskey. Prior to 1860, my family actually operated a distillery in the mountains of Madison county, it was the easiest way to get the corn crop to the nearest town. The family recipe hasnt changed since they started making it in the early 1700's when they arrived in North Carolina. The only thing that has changed is the still is smaller, but everything remains the same. As for the casks, all are charred, and used once, then the rings are reused to make more, the wood is used in the smoke house, since some of the family still smokes and cures bacon and hams. Last year, I went back to visit, and ended up bringing back two smoked hams, 15 pounds of hickory/maple cured bacon, and 12 quarts of whiskey put up in '53. Not enough of the family drink it regularly so, it kind of stays in the cellar. If it ever catches fire it will be the bluest flame ever seen. As for taste, it has a sweet taste, as I said, smooth going down but when it hits the stomach, it burns. It is basically a high proof sippin whiskey.

Moonhead -> RE: Maker's Mark defends decision to water down signature bourbon (2/13/2013 1:21:05 PM)
I was thinking of the Maker's Mark, not your family poteen, mate. That stuff sounds great, rather than (as I said) a slightly stronger and horribly overpriced Jim Bean (the stuff in waxy square bottles, not the other). Does using wood that's been used in whisky barrels affect the taste of the smoked meats? That'd be great for the ham, if so. Never mind if they were to try smoking duck (or pheasant, but I don't know if you have those there...)

jlf1961 -> RE: Maker's Mark defends decision to water down signature bourbon (2/13/2013 3:04:56 PM)
quote: ORIGINAL: Moonhead I was thinking of the Maker's Mark, not your family poteen, mate. That stuff sounds great, rather than (as I said) a slightly stronger and horribly overpriced Jim Bean (the stuff in waxy square bottles, not the other). Does using wood that's been used in whisky barrels affect the taste of the smoked meats? That'd be great for the ham, if so. Never mind if they were to try smoking duck (or pheasant, but I don't know if you have those there...) In my opinion it does. I never have been a big bourbon drinker, preferring Tennessee or Canadian whiskey.

Hillwilliam -> RE: Maker's Mark defends decision to water down signature bourbon (2/17/2013 5:02:00 PM)
Consumers spoke, they listened. http://gma.yahoo.com/blogs/abc-blogs/makers-mark-wont-cut-alcohol-content-192224565--abc-news-Recipes.html

LookieNoNookie -> RE: Maker's Mark defends decision to water down signature bourbon (2/17/2013 7:48:03 PM)
quote: ORIGINAL: jlf1961 quote: NEW YORK (MYFOXNY) - Bourbon fans are figuratively up in arms because a famous Kentucky distillery will soon dilute its whisky more than usual because of a shortage. Maker's Mark, which is distilled in Loretto, Ky., will soon be bottled at 84 proof, or 42 percent alcohol by volume, down from 90 proof, or 45 percent alcohol. It is known for its distinctive rectangular bottle sealed with red wax. Rob Samuels, chief operating officer for Maker's Mark and grandson of the brand's founder, said that many bars, restaurants, package stores around the country have run low on the corn-based whisky. Maker's Mark defends decision to water down signature bourbon Considering I am not a bourbon drinker, I am curious as to how there could be a shortage of Bourbon in the US? I mean bourbon has the largest share of whiskey production in the US, it makes no sense. I wonder if distillery employees are taping the barrels at the plant. Of course I am not going to worry unless there is a shortage of Canadian whiskey, Southern Comfort 100 proof, Scotch, and most especially, the limited production of my family's favorite uncle's production, well actually the production of a third cousin now. There's no shortage of Bourbon. There's a shortage of Makers Mark. That they were going to add enough water to take it from 45 proof down to a deplorable 44 proof, just makes this story all the more silly. The equivalent of one (small) ice cube. Besides...there's a plentiful supply of Crown Royal....no harm done.

Powergamz1 -> RE: Maker's Mark defends decision to water down signature bourbon (2/17/2013 8:04:37 PM)
On the rare occasion that I'm going to have bourbon, it'll be a wheated bourbon, and of those I like Rebel Yell a bit more than Maker's Mark. But I do have a bit of an issue with the whole 'Rebel Yell' imagery. In any case, I don't think I've bought any since they went corporate. Glad that MM went back to full strength.

Moonlightmaddnes -> RE: Maker's Mark defends decision to water down signature bourbon (2/18/2013 10:53:45 AM)
quote: ORIGINAL: Hillwilliam Consumers spoke, they listened. http://gma.yahoo.com/blogs/abc-blogs/makers-mark-wont-cut-alcohol-content-192224565--abc-news-Recipes.html You beat me to it. I saw that this morning.

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