Lost Prophet is Found

The Orphan Barrel Distilling Company seeks out barrels of long resting whiskeys orphaned by canceled projects and distillery buy outs and gives them a new life. The first two releases came in the form of Old Blowhard 26 year old and Barterhouse 20 year old. Both of these beautiful whiskies have a grain bill of 86% corn 8% barley and 6% rye. They were both made at Bernheim and aged at Stitzel-Weller in Louisville, KY. Next in the family was Rhetoric with an identical grain bill and a similar history. Rhetoric will be released over a 6 year period making it a wonderful experiment in tasting what each additional year of age brings to the whiskey. In the words of Monty Python, "now for something completely different." The fourth release from Orphan Barrel is here!

Lost Prophet 22 year old Kentucky Straight Bourbon Whiskey was originally distilled at the George T. Stagg (now Buffalo Trace) distillery in Frankfort, Ky. It was aged there until 2006 when it was moved to Stitzel-Weller in Louisville. There is rested until it was awoken for hand bottling at 90.1 proof all the way own in Tullahoma, TN. The original distillery for this whiskey is not the only difference from its three brothers. The grain bill for Lost prophet contains a much more robust 15% rye. Matching with the current American whiskey palate much better.


Since life is not fair, I haven't yet had the blessing of tasting this masterpiece, but Whiskey Advocates John Hansell declares in no uncertain terms, "when compared to other 20+ year old bourbons in this age range (Pappy Van Winkle 23 yr. old, Elijah Craig 23 yr. old, Old Blowhard 26 yr. old, etc.), this whiskey has them beat." I am looking forward to a glass of this nectar almost as much as I looked forward to the birth of my son. This is a must buy for any true whiskey enthusiast. All of the found stocks have been bottled and are hitting the market over the next few weeks. Then, that's it. No more. I highly recommend you buy two and bury one in a very safe place. I have a feeling that years from now a bottle of this stuff will be legendary and sought after by every collector worth his glencairn glass.

Candied Ginger Old Fashioned

Here is a little cocktail that is sophisticated enough for the most discerning of bearded, vest-clad mixologists and simple enough for any home bartender.


Ingredients:
2oz -- Bulleit Rye (George Dickel Rye works well here as well) 
1/2 oz -- Stirrings Blood Orange Bitters
2 -- maraschino cherries
1 -- orange wheel
1 -- lemon wedge
1/2 oz -- ginger syrup
1 piece -- candied ginger (slightly larger than a quarter)

Place fruit and ginger in your shaker and muddle well. Add ginger syrup, bourbon and bitters. Ice it down and shake it well. Strain into a rocks glass filled with fresh ice. Garnish with a cherry and candied ginger skewered onto a sword pick. I also like to add a lemon twist.

The bold 95% rye flavor of Bulleit or George Dickel will allow for ample punch and flavor to this drink. The other ingredients will supply a little sweetness and complexity to this cocktail. This one can be the perfect end to the day or multiply the recipe many times and make a day of the cocktail itself.

For the Ginger Syrup:
1 cup -- Sugar
1/2 cup -- Water
10-15 thin, quarter sized pieces -- fresh ginger
squeeze bottle (obviously optional)

Place sugar and water in a pan and bring to a boil. Add Ginger and allow to boil stirring constantly for about 1 minute. Let the ginger steep in the syrup until it is cool enough to add to the bottle safely. remove ginger (or don't, I don't really care) and add to your squeeze bottle or receptacle* of choice.

* I cant say, hear, or type the word receptacle without hearing the creepy undertaker guy from The Big Labowski in my head. "Its our most modestly prices receptacle".

 

Return of the Rye

        Return of the Rye

That which has been is that which will be, And that which has been done is that which will be done. So there is nothing new under the sun.~ Ecclesiastes 1:9

                                                                         

Okay, so starting out a whiskey blog with a bible quote might seem odd to some, this passage and its lesson of a repetitious history were the inspiration to review this selection. Hey, I'm a roman Catholic who was academically trained in biblical studies and pastoral theology. If I spent all that money on college and grad school, I'm going to use it wherever I can. It will all make sense in the end, trust me.

American Rye Whiskey reached the zenith of its popularity around the turn of the 20th century in and around the Pennsylvania and Maryland area. At this point in history, most of the rye grown in this region would see its way through a still. This whiskey style grew in popularity and seemed poised to become a major player in the whiskey world. Fate, it seems, would have other plans. On October 28th, 1919 the National Prohibition Act (aka Volstead Act) would pass and make all "intoxicating liquor illegal in the United States with a few small medical exceptions, of course. The liquor industry would never be the same again. Access to whiskey was shifted mainly to Canadian Whisky* and Irish whiskey or cheap knockoffs thereof. This would also give rise to gin, vodka, and the cocktail culture. After Prohibition, it seemed rye whiskey would find itself diminished to a historical footnote and a novelty.  

In recent years, the American national palate seems to be shifting away from the sweeter corn and wheat whiskies and toward the spicy dill deliciousness that is rye. The bourbon boom has encouraged exploration and innovation in the whiskey category. High rye bourbons like the 28% rye Bulleit Bourbon meteorically rise in popularity outselling giants like Makers Mark and Knob Creek in some markets. The return to classic cocktails like Old Fashioneds and Manhattans have bartenders and mixologists reaching to the traditionally green labeled rye bottles more and more often. The country's brewers too seem to be taking advantage of all that rye can offer with rye beers such as Great Lakes Brewing's Rye of the Tiger becoming ever more prevalent on the store shelves.   

To legally qualify as a Rye whiskey, the grain bill for the distillate must contain the majority, at least 51% rye and the remainder usually consists of corn and barley malt. The American Straight Rye label has yet more qualifications. For instance, the spirit must not be distilled at over 160 proof, must be aged in charred American oak for 2 years or more at no more than 125 proof, and must not be bottled at less than 80 proof. Unlike bourbon, other processes may be used in the making of a rye. George Dickel Rye, for example, is the only rye to utilize the Lincoln County Method** of Tennessee whiskey fame in its production.

Just as Solomon warned us in in Ecclesiastes, history repeats itself. Old things thought gone and forgotten are made new again. So it is with rye whiskey. Next time you find yourself searching the shelves for brown goods, look for those green labels and break out of the bourbon box. Bourbon drinkers will appreciate the oak, vanilla and honey flavors characteristic of a bourbon in an American rye, but with the twist of dill, citrus, and spice that can only be found in a rye.  

*though traditionally called rye whisky, Canadian whisky may or may not contain any rye at all.
** for more on the Lincoln County Method, see my upcoming blog on Tennessee Whiskey.