Our last post about aging whiskey on different levels of a warehouse sparked some questions from our readers about how the results we receive from our chemical analysis relate to the overall quality of the whiskey being tested. More specifically, people were interested in how extractive concentrations correlate with how long the whiskey has been in the barrel.
It’s no secret – the Irish Whiskey market is booming. It is being fueled by new customers in emerging markets and major growth in the US where it increased by 17.8% by volume last year to 5.9 million nine-liter cases.
Whiskey barrel warehouses come in a variety of different styles and configurations. Palletized, dunnage, traditional rick, and all kinds of variations within. Here in Kentucky, the most common style you see is traditional rick warehouses or otherwise known as a rick house.
Peat is one of the more interesting ingredients in the whiskey making process. The use of peat goes back centuries when it was (and still is) used to heat homes and cook food. However, peat has carved out an interesting place for itself in the spirits world as the source of one of the most interesting and versatile flavors in the category of malt whiskey.
Our company was founded in 1912 and we have been fortunate to have had access to a steady supply of white oak throughout our history. For decades, ISC has invested in the sustainability of our most valuable resource – white oak. While we are confident there is an ample supply for the next 110 years, we also believe that we have a responsibility to support the long-term sustainability of white oak to protect the heritage of our company and our distillery partners.
Nothing says comfort food like a warm, gooey brownie. Add in bacon, bourbon, and pecans and you’ve elevated the traditional brownie into a decadent dessert.
Peat is one of the more interesting ingredients in the whiskey making process. The use of peat goes back centuries when it was (and still is) used to heat homes and cook food. However, peat has carved out an interesting place for itself in the spirits world as the source of one of the most interesting and versatile flavors in the category of malt whiskey.
Two years ago, we began developing a new type of barrel to join our Small Batch Series called the Smoked Barrel. Using a proprietary cold smoking process, the barrel is infused with smoke from different wood species.
While by no means do I consider myself an eggnog connoisseur, or even an eggnog enthusiast, I’m going to give it my best shot at sharing the scoop on this delightful seasonal treat.
If you’ve ever wondered how to add more bourbon into your Thanksgiving dishes, you’re in good company. We scoured the internet for some bourbon-filled side dishes and today we’re sharing two of our favorites that will complement your Thanksgiving turkey and fixings.
