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So, does that make me "a guy" who likes fine bourbon --- or --- "a fine guy" who happens to like bourbon?
Have not tried the 12 or the 16 for that matter. Just a bourbon guy, I guess.
Fun, Talking about 16 year olds, Caskers is highlighting Knappogue Castle's 12:
Knappogue Castle 12 Year Old Single Malt Irish Whiskey
This twelve-year-old single malt Irish whiskey was called "a perfect example of a great Irish whiskey" by Drink Spirits.
$49.99
In 1966, Texas architect Lavoné Dickensheets Andrews and her husband, Mark, stumbled upon the remains of Knappogue Castle, an Irish landmark in County Clare which was originally built by Clan MacNamara in 1467. Struck by the passionate impulse to restore the castle, the couple purchased Knappogue Castle and embarked on their journey to restore its original grandeur.
While Mrs. Andrews focused on the architectural details of the project, Mark Andrews began buying casks of the finest pot still Irish whiskey and bottling them under his own independent label, suitably named Knappogue Castle. Andrews was unusual in that he chose to bottle single malt Irish whiskies, as opposed to blends, which most others were choosing at the time. The last of Andrews’ selections, Knappogue Castle 1951, was distilled at the now-defunct B. Daly distillery, and since become the oldest and rarest publicly-available Irish whiskey in existence.
Knappogue 12 Year Old Irish Whiskey carries on the tradition started by the Andrews over a half-century ago. As a single malt Irish whiskey, it is crafted exclusively from unpeated, malted barley before being triple distilled through both pot and column stills. After distillation, it is aged for a minimum of 12 years in ex-bourbon casks before being bottled at 80 proof.
As a result of this exceptionally long aging process, Knoppague Castle 12 Year Old Irish Whiskey has a fresh, clean aroma with notes of toasted marshmallow, honey, cream and vanilla. The palate is filled with citrus flavors, including peach, apple, pineapple as well as coconut, and leads to a robust finish complete with oak, black pepper, raisins and spice.
An incredibly decorated whiskey, Knappogue Castle 12 Year Old Irish Whiskey was called “one of the top 10 Irish whiskies to try” by Forbes and earned four stars from F. Paul Pacult’s Spirit Journal.
https://www.caskers.com/knappogue-castle-12-year-old-single-malt-irish-whiskey/?utm_source=Sailthru&utm_campaign=Daily&utm_medium=Email&utm_content=Final&utm_term=daily_all_wo_welcome
Thank you!
I like that lamp!
Link?
Yup.
If you're treating...absolutely
Fun, I'm sure you've entered.
https://bourbonveach.com/2017/10/09/the-history-of-filtration-of-bourbon/
The History Of Filtration Of Bourbon
Modern Bourbons are filtered to remove unwanted vegetable oils and other particles that can cause “flocking” in cold weather or when the Bourbon is poured over ice. Flocking is simply the condensation of these oils that will give the whiskey a cloudy look. It does no harm and in fact it contains flavors that are lost in the filtration process. This is not always a bad thing but in most cases the oils add a deeper flavor and a better mouth-feel to the whiskey. Even the so called non-filtered Bourbons have some filtration to remove the larger particles of charcoal from the barrel but this is a minimal invasive filtration and on the whole a good idea.
For most of the 19th century Bourbon was sold directly from the barrel. The customer would come to the liquor dealer with a flask or jug and have it filled from the barrel and pay the dealer for the pint or quart or gallon that was needed to fill the container. The only filtration would be that of the liquid passing through the barrel tap keeping out the larger pieces of charcoal. If the customer did not have a flask or jug the merchant would supply a filled bottle but they were most likely filled in the same manner with no filtration. Even in saloons the barkeep would fill a decanter to use to pour the drinks and would purchase his or her whiskey by the barrel.
In the last decade of the 19th century bottled whiskey started to become more common as machine blown glass made it economical to sell whiskey bottled at the distillery. With bottled whiskey came the whiskey label and on the label was usually the proof of the whiskey. The whiskey would be dumped from the barrels into a vat and the proof was often adjusted, especially after the Bottled-in-Bond Act of 1897. With this process it was important to make the whiskey look as pure as possible for the consumer so filtration became an added step to selling whiskey. This filtration was a simple system that filtered the whiskey through cloth filters to catch the char. The distillers did notice that when they bottled in cold weather the whiskey would get less cloudy in the bottle.
After Prohibition with standard bottle sizes and label requirements there came lower proof whiskey – as low as 80 proof. Technology had improved and filtration systems became more sophisticated with paper filters. The distillers were also using activated charcoal thrown into the whiskey in the cistern followed by an agitation of the liquid. The vegetable oils would collect on the charcoal before the whiskey was run through the paper filter system. This is what many brands refer to as being “Charcoal Filtered”. As the technology in refrigeration improved the distillers decided that cooling the whiskey in the cistern would be added to the process to imitate the fine clarity of the whiskey bottled in the winter months. The technology continued to improve to today’s chill filtration systems.
Not all filtration is bad. When done right it adds a clarity of appearance and can be used to remove some unpleasant flavors and allow other flavors to shine through. This is particularly true in older whiskeys that are dominated by wood tannins flavor. A proper filtration of the whiskey allows caramel and vanilla flavors to come out that would be hidden by bitter tannins if not filtered. On the whole, the more you filter a whiskey the more flavor you remove. The lower the proof in the bottle the more you have to filter the whiskey to prevent flocking.
Not every distillery treats filtration the same. Some have a one size fits all filtration system where companies like Michter’s have multiple systems and determine how to filter based upon the brand they are bottling. Filtration should be viewed as simply another step in the recipe for making the Bourbon in the bottle you are purchasing.
Yes!
Sounds like writing assignments were given out.
"Here's your class assignment: Write up an analysis which emphasizes the least favorable points about ROX and either ignores or misrepresents the positive points."
From Caskers: "Gosling's Family Reserve Old Rum
The eldest rum of the Gosling’s range, this Family Reserve is essentially their flagship Black Seal, aged for extra time in ex-bourbon barrels. $96.99
The story of Gosling’s Rum is a serendipitous one, dating as far back as 1806, when James Gosling ventured out to sea at the request of his father. Gosling was heading towards Virginia, equipped with wines and spirits worth 10,000 pounds Sterling. 91 days into the trip the charter on the ship Mercury ran out, forcing Gosling to settle in Bermuda. Eventually he decided to open a wine and spirits shop on the island, the rest is history.
Upon his return to England in 1824 James Gosling opened a shop with his brother Ambrose, which has been in the Gosling family ever since. Their first rum, the Black Seal, was produced nearly half a century later in 1863. Produced in Bermuda, the Black Seal is synonymous with the island. Today, the family business is in the 7th generation of Gosling’s, who continue to lead company, as the largest exporter of any Bermuda made product. Gosling’s is also the only company that blends and bottles on the island.
Over a century and a half later, the family’s patriarch Malcolm Gosling made the decision to reveal the secrets of their family’s successful Caribbean elixir. Gosling’s Family Reserve Rum is crafted from the same blend of ingredients as their flagship Black Seal Rum. The differentiating factor is the increased amount of time the rum spends inside of the ex-bourbon oak barrels, giving it more complexity and overall depth.
This Family Reserve Rum is the oldest expression from the Gosling’s range. Made in very small batches, it is bottled in the same manner as it was a century ago- in Champagne bottles, sealed with wax.
Get your bottle today!"
https://www.caskers.com/gosling-s-family-reserve-old-rum/?utm_source=Sailthru&utm_campaign=Daily&utm_medium=Email&utm_content=Final&utm_term=daily_all_wo_welcome
Fun, No disagreement with your analysis.
Although I'm sure management and Dr. Frost want to sell all of ROX as a package, do you think they - if the price is right - would spin off and sell Jefferson's?
Article was straight-on bashing. Tried to appear subtle, but author was cutting back estimates and margins on all fronts.
Cool!
Caskers pushing Knappogue Castle:
Caskers pushing a couple Jefferson's extensions today, and as FUN has observed before, the price is pretty stiff at $139.
https://www.caskers.com/jefferson-s-grand-selection-chateau-pichon-baron-cask-finish/?utm_source=Sailthru&utm_campaign=Daily&utm_medium=Email&utm_content=A&utm_term=daily_all
and
https://www.caskers.com/jefferson-s-reserve-pritchard-hill-cabernet-cask-finished-bourbon/?utm_source=Sailthru&utm_campaign=Daily&utm_medium=Email&utm_content=A&utm_term=daily_all
Jefferson’s Grand Selection Chateau Pichon Baron Cask Finish
Thomas Jefferson was also known to be quite the wine aficionado. As America’s first ambassador to France, he fell in love with the finest wines of Bordeaux, particularly the Chateau Pichon Baron, a red wine of world class quality. $139.99
To make this Jefferson’s expression, Pichon Baron wine and toasted French oak wine cask staves are used during maturation, complementing the complexity of their Kentucky Straight Bourbon. Aged in a proprietary “hot box” environment using hand selected casks, this is a truly harmonious and distinct whiskey, “combining the robust flavors of the Bordeaux, the wood notes of both American and French oak and the grain of a premium bourbon in a delicious, complex and balanced final product.”
The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax.
After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country’s largest distillers of rye whiskey). As a result, each farmer’s spirits were unique and reflected the local terroir of their farm. The Jefferson’s brand pays homage to Jefferson and the exquisite whiskey he distilled.
And that whets your appetite for the next commercial, which I'm sure is what this is for.
wow. looks like they hardly spilled a drop.
Business during Prohibition, per Michael Veach:
https://bourbonveach.com/2017/08/14/doing-business-during-prohibition/
"There was a legal spirits business during prohibition. There were six companies that applied for the license to sell “medicinal alcohol” during the great dry spell of the United States. These six companies were:
American Medicinal Spirits, which later became National Distillers,
Schenley Distilleries,
James Thompson and Brother, that later became Glenmore Distillery,
Frankfort Distillery,
Brown-Forman and
Ph. Stitzel Distillery.
Schenley Distillery was headquartered in Cincinnati and AMS was headquartered in New York. The other four companies were all located in Louisville.
These companies were allowed to sell spirits according to the individual state regulations which mostly limited the package to pint bottles but some states allowed for half pint, quart and 4/5 quart sized bottles. A person could get a doctor’s prescription for one pint of 100 proof spirits every 10 days. This could be whiskey, brandy or rum. The companies could sell to pharmacies based upon this demand and that was the bulk of their business. Once a year they could sell 12 pints of spirits to doctors and dentist for office use and they could sell 12 pints of brandy or rum to bakeries.
These six companies had a limited amount of their own spirits to sell. To increase their portfolio of offerings they would also act as representatives for companies who owned spirits but did not have a license to sell. When prohibition went into effect, there were many distilleries that had spirits in the warehouse and these distillers continued to own those barrels of aging spirits. In order to sell them they would contact these six companies and let them bottle and sell the spirits in the legal market, paying the sellers a small fee for the sale, as well as bottling costs and often storage fees. An example of this is that A.Ph. Stitzel acted as representative for Geo. A. Dickel’s Cascade, Wright and Taylor’s Old Charter, Henry McKenna, and Mary Dowling’s Waterfield and Frazier. They sold these brands but did not own the trademarks or the whiskey. They usually earned a fee of one dollar a case plus bottling costs.
As these companies began to run out of their own whiskey they would also purchase whiskey from distillers who had whiskey but could not sell it. Sometimes they would also purchase the trademark as well as the whiskey. A. Ph. Stitzel acquired the Old Fitzgerald brand and Brown-Forman acquired the Early Times brand in this manner. More often they simply purchased the barrels of whiskey to support their existing brands. If you examine the tax stamps on a brand you will often find multiple DSP numbers for the manufacture of the whiskey. That shows the different whiskeys that went into the brand over the long thirteen year period of prohibition.
In 1928 the government realized that the stocks of medicinal whiskey were running short. They allowed for a limited amount of production to these six companies to replenish their dwindling stocks. Since most of the distilleries were closed and often stills sold for scrap, there was a scramble to find production facilities and experienced distillers to make this whiskey. A.Ph. Stitzel Distillery was able to distill and they hired Elmo Beam as the distiller. He must have been very grateful to Stitzel for hiring him to legally do the job in a field he grew up doing. Stitzel made whiskey for themselves and also for Brown-Forman and Frankfort Distillery in 1928. Brown-Forman opened their own distillery in 1929 and began to make their own whiskey but Frankfort continued to contract distill with Stitzel until the end of prohibition and when Stitzel-Weller opened, Stitzel sold the old A. Ph. Stitzel distillery to Frankfort Distillery.
These companies did not make a huge profit but they survived prohibition and kept many brands alive. When prohibition ended they had some stocks of aging whiskey and operating distilleries that gave them a small advantage in the marketplace. Even so they had stiff competition from imported whiskey from Canada and Scotland which was already aged and ready for the marketplace. Many Americans preferred these products to the young whiskey or over aged whiskey the American distilleries could offer. There was also a great depression at the time and many companies did not survive for long after opening their distilleries after repeal."
Any excuse the doctor could use to write you a prescription was a good one. Even that your dog had fleas would likely work. Helped keep you from getting them yourself.
You should make some bagels next time I'm in town!
Brief history of prohibition:
https://bourbonveach.com/2015/12/02/a-brief-history-of-the-repeal-of-prohibition/
Flavor drift in a bourbon over time:
https://bourbonveach.com/2017/07/03/flavor-drift/
Sad set of developments.
I like the numbers. Very nice progress.
Haircut looks better on Trey.
It's a Caskers price. Suspect it would be $20-40 less locally
From Caskers:
yes, that was the article from whence the renamed Dark N' Stormy came.
Great news!
Best Summer drinks in Washington DC:
3 Hour Layover at Chicken + Whiskey
This towering treat at the new 14th Street back bar has Gosling's Dark Seal Rum, ginger beer, and a lime wedge. Co-owner Kris Carr concocted the crazy combo during his travels and enjoys the stares he gets in airports around the world.
https://dc.eater.com/maps/best-drinks-dc-cocktails
That was more than we will hear from ROX management..until a quarterly report, anyway.
Yes sir, sargent sir.
Possibly. Still most likely it is outsiders betting on a dip.
JS, No, I was looking for possible reasons for the big jump in short positions. I said that was a possible reason but less likely than the other. It may even be impossible if they would be required to file a form 4.
Management of some companies - speaking generically here, not specifically of ROX - have been known to hedge their long positions in shares, warrants and options in their own company by whatever means available when the stock shows unusual strength. As ROX has been very strong lately, I would not blame a manager for lending out their shares or for taking a covered short position.
I hold OSUR from a far lower SP. When management started selling major amounts of shares as the sp surged, I unloaded enough to just play with house money.
Could be either:
1. folks thinking we need to retest lower support levels (as DShade mentioned) and they might make some money, or
2. perhaps folks in management with options, looking to lock in some of the recent gains and give themselves some downside protection.
Methinks 1 is more likely than 2.
Yup. Next leg up soon. Might be a nice move up as well.
It may just reinforce Jefferson's status as a premium product in non-US markets.