Jason, Bill Thomas, Van Winkle discussed on Bourbon Pursuit
Shirt. I would spend a lot of time at bourbons bistro. And i have to tell you like. I don't think that man ever gets enough credit for what he has done for bourbon Being the first like bourbon. Themed restaurant in kentucky. And you know. I just i just think the world of jason and He would have all of these like the cantors in he'd get these beam decanters he would get all these old cheryl's he would get everything man would never charge you just sitting there and you would just be drinking with him talking you know. Vh would come on sometime. We would just be sitting there. Bourbons bistro or out on his patio be tricking. three kids. nineteen fifties Kentucky tavern and like talking about How good it was in sports and it was just. I look back on that time of my career and i just miss it so much. I miss it so much. But that was that was where i cut my teeth on on on dausi's and it would be it would lead me to meeting random people and parking lots and literally handing over bags of cash. Estate sales you know shown up to every yard sale in the county ghani bourbon and it could take you down a very weird path. I just. I just missed those times. Those are thoroughly. Does i mean yeah. We've been there with jason up in his his Office where all the decanters. I mean he. He's such a great coast and knows all the history and everything. About each one and you he gets one to kendra down and you talk about it for like thirty or forty minutes and then you move on the next one. it's a. It's a great time. But the i mean i i would say bill thomas was probably for for me anyways as gonna use your sherpa. my sherpa you in the dusty bourbons and talking about two great sherpas here. How gosh. I mean bill. Just get so excited animated. You know when he's talking about it and I had the lucky opportunities status house. And you know drink. Some of the green glass van winkle rise from orangeburg and stuff and man that was like the best price whiskey ever ever had in my life and You know some people just like old stuff because they just don't like the president you know but there is something magical about drinking history you know thinking about what was going on. In that time you know what was going on in the world and it's just a fascinating thing and something unique. You get to experience every time you do. And it's also very important for us to talk about the differences in how they were made a lot of these played. A lot of these brands will have the same recipe but we are looking at depending on the generation of the time. You're looking at like different. Water was being used right. So in different techniques for the water at the very basis of the core of like all the all the parts of what whiskey is it was all very different the corn if it was pre- if it was pre nineteen fifties it was it was it was non hybrid corn starting until the nineteen fifties little bit in the forties. You know after we had so many people starving with the with the great depression and everything and the dust bowl Scientists started working on like hybrid corn. Which would basically allow the farmers to have something. That was a little bit more drought resistant. And then so they were breeding corn in labs. You know that would later turn into genetically modified corn and you know so if we're tasting something pre nineteen fifty five Really pre nineteen seventy. The chances are you are. You are tasting a whiskey that the farmer had actually planted the seeds and had developed corn strain in his own or her own farm. And that right there. You know the those are two things. The water. the corbin differently Well the most important factor in my opinion is the distillation technique. It's the fermentation technique. It's the yeast. And of course the would most of the would used for the barrels of basically named elsa basically. The thing is everything. Well i was. I was gonna say would within about the important. If you take all of those things you know of all those things being the most important the would we're looking at i growth. Would you know the the would. That's being used right now for For barrels they're being a plucked on private land. You know there between sixty and ninety years old the the trees that people were cutting down back. Then there's a good chance man that that a human hadn't seen that tree in In the nineteen forty to nineteen seventies until someone hit with a chainsaw or or a blade you know so you're looking at like the very best evoke different techniques on on making whisky and also the renault computers. There were no there not automation. It was humans doing everything. And then you had some people. Like pappy van winkle who actually resented the growth of in the industry to the point where he put up signs like no chemists allowance. There was a lot more attention to human detail than to computer efficiency. Yes so we have seen a lot of changes over the years In terms of like what goes into the bottle of the recipes may be the same. They like to say that a wild turkey and that is true. But there's also been some legal changes that have allowed whiskey to be different nineteen sixty two. They increase the barrel entry proof from one hundred and ten from the legal maximum to one hundred twenty five by increasing it to one hundred twenty five. They could get more volume Basically put out more bottles thus make more money. It also reduces the tax there basically their tax liability. But there's only a handful of bourbons today that if you were to say like okay. We're going back to the laws of nineteen fifty-eight only handful of bourbons. I would be considered bourbon today. Four roses wild turkey. Everything buffalo trace would not be considered bourbon because none of them are going into the barrel at one hundred ten acres mark on the other hand and a and things like a wilderness trail You know those would be definitely be considered you know burr because because you're going one hundred ten so there's a lot of production factors that make this whiskey to me. Always that much more special in also it is incredibly incredibly inconsistent and as i point to tops here in that one over there the enclosures that they used dictate the flavor that we get today. Sometimes it you get a you get a dusty that tastes spot on and it's exactly like it should be or sometimes you get one like i like i had recently with a nineteen forty-five kentucky tavern and I mean it tasted like sweat. Leather and In gross in as because like a gym if you will lie is just like a gym in the inside of the cap if you take a look underneath year so sometimes you see there's like there's some little plastic he kind of like. There's an adhesive there You know if it's not stored properly that adhesive gets into the whiskey and you don't want that it does not taste good. All of those miniature bottles I used to collect miniature bottles and You crack open no matter what the whiskey is. It's it's gonna it's gonna be contaminated from the cap and typically and so you you really do not always get a great experience with the dusty but when you do magical magical so we heard fred's sort of take on that it takes everything rondi is there. Is there one thing that we look at in regards industies. I mean there's would there's corn.