Beer Barrel Aged Bourbon

Yup sorry typo. Not more than 80% (160 proof)

but on the 2 years, I took this directly from Wiki (I know wiki isn't always correct)
Bourbon has no minimum specified duration for its aging period.[5] Products aged for as little as three months are sold as bourbon.[6]
Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon.[7]

 

Straight does seem to be a legal modifier. I'd expect these folks to know the laws and rules governing their product.

http://www.heavenhill.co.nz/prod01_copy(6)11.htm

 

FAIR ENOUGH.

 

Arguments aside, I like it. Got a bottle last month when it was released in GA and have enjoyed sipping it.

 

I though this beverage was mediocre at best. It had very little oak character, little spice, and lots of straight alcohol. I wanted to buy a bottle when I was at the brewery a few months ago, but couldn't justify it for the quality.

 

I saw this at my local store in NJ for $33.99 today, but passed. It's interesting that they put a 40% spirit in the beer section.

 

Reviving an old thread because I decided to spring the $33 for the bottle. I'm not a bourbon connoisseur by any stretch, but I like the idea.
Plus I think it'll be a good time having an all Dragon's Milk Night: Dragon's Milk, the Bourbon and light up an Asylum Dragon's Milk cigar (cigars that spent a couple days inside of a Dragon's Milk barrel to pick up some of the flavors ... supposedly).

I haven't opened the bourbon yet, but I will for sure this weekend. I'm a bit disappointed to find out it's not distilled by them. But being nearly ignorant of the spirit, aside from the many beers I consume aged in the barrels, kind of makes me not care so much. Purists will cringe at that of course but my liver simply has enough to deal with with all the beer and Tequila I drink. Adding another regular spirit into the line-up would just be too much.

 

Some whiskeys are tricky, to be labeled as Kentucky Bourbon it needs to be done in a new oak charred barrel, and aged /stored in Ky for one year minimum. Most cheaper Bourbon are probably 3 years old, anything less would be rot guy I suppose. My current favorite is Knob Creek small barrel small batch , it's barrel proof at 120 proof.

 

Welcome to bourbon. Pretty much half the bottles on the shelf these days are sourced from Midwest Grain Products with some BS story about grampa's old recipe on the bottle. Or there's Bulleit, which for a while was actually claiming to be a distillery despite being entirely a creation of the marketing department at Diagio.

 

I paid close to $60 CAD for my bottle and was terribly disappointed. I loved the idea, but the bourbon was definitely rushed, not enough age on it, very boozy and a flavour profile that i felt was rather muddled. W.L. Weller (12 yr) and Elijah Craig (12 yr) are my favorites at the moment. I hope you have a better experience than me, but at that price I certainly had higher expectations.

 

Jameson did this with stout aged barrels. "Caskmates"

 

Actually looking at my bottle it claims to have been Distilled and Bottled by New Holland. There's no date on the bottle.
Wonder if they started doing it themselves or if it is one of those BS stories used for marketing.
It still doesn't say how long it spent in the New American Oak barrels, it just says "several years".

Stranahans is the big one out here, though it looks like it's classified as whiskey and not bourbon. I tried their 2 year and thought it was too hot for me to sit and enjoy. Haven't got around to trying any of the others. Too expensive by far on top of it. But beers aged in them are delicious.
I haven't tried anything from Laws Whiskey House yet, but the beers that come out of those barrels have been superb. i.e. TRVE Whiskey Funeral.

Looks like I'm going to have to put together a distillery tour and check the local bourbon/whiskey scene out a little more

 

technicality. can't make "bourbon" in anything but new charred oak. that in mind you could call it whiskey but i dont believe you can *LEGALLY* call it "bourbon".

 

As someone who isn't a huge fan of tradtiional jameson that stuff is fantastic, all the character of a carbomb without the mess

 

Unless it is already legally Bourbon before being further aged in in the beer barrels.

 

When it first came out, I'd heard that the plan was to source the bourbon until they'd ramped up their distilling capacity. Looks like it's a blend of stuff they've distilled themselves and stuff they've sourced. Wonder if that's it says "several years" instead of something more specific.

From NH's website:
BASE / WASH
• Blend of corn, barley and rye, fermented in-house

TECHNIQUES & ADDITIONAL INGREDIENTS
• Twice distilled
• Matured in 53-gallon American oak barrels
• Married with fully mature sourced whiskey
• Finished in Dragon’s Milk barrels for 90 days
• Non-chill filtered

 

I had a bottle of this early 2014 and I somewhat recall it was produced by MGPI - "Distilled in Indiana." It would make sense that they're now producing in house because I thought this stuff existed before early 2014 and it's been 2+ years now.

With regards to that comment about stuff being a "grandfather's recipe," sure, it could be...doesn't mean the name on the bottle is the company doing the distilling

 

I saw a Jamison bottle also aged in beer barrels. It tasted pretty good too!

 

Jameson Caskmaster, agreed, a nice touch indeed.

The Beer Barrel Bourbon has grown on me, a friend of mine bought it when it first came out, as a huge Dragon's Milk fan. It was very harsh until recently. It has since grown on me more.