George Washington's Rye Whisky

[PANatsFan]

http://abcnews.go.com/Politics/Travel/george-washingtons-whiskey-sale/story?id=11129217

Now how do I get a shot of it?

[tomterp]

http://abcnews.go.com/Politics/Travel/george-washingtons-whiskey-sale/story?id=11129217

Now how do I get a shot of it?

Rye? 

 

[HalfSmokes]

I'm sure it would be nice for history fans to say they had a shot, but what are the odds that plantation made whiskey is anything other than swill?

[comish4lif]

It went on sale July 1st at noon at the Grist Mill. I got there before noon on the 2nd, it was sold out.

The brewing/distillation was overseen by brewers from Jim Beam and other reputable whiskey makers.

[blue911]

I'm sure it would be nice for history fans to say they had a shot, but what are the odds that plantation made whiskey is anything other than swill?

Unlike whiskey made today, however, the general's batch wasn't aged. According to historians, the saying goes that Washington's whiskey was aged from the time it took to get from Mount Vernon to Alexandria for sale, all of a distance of eight miles.

From the article cited above. I'd spill a little on the neighbors driveway before I drank any. 

[tomterp]

From the article cited above. I'd spill a little on the neighbors driveway before I drank any.  

I'm not so ready to embrace your skepticism.  Aging allows the whiskey to be flavored by the barrel itself, ie a charcoal/oak taste, if that's what is desired, but I would really like to taste an unaged whiskey to see what they are like.  I imagine that the flavors are not well blended, that is, the discerning palate can distinguish the individual flavors of the ingredients.  There is a distinctive rye flavor to the Wild Turkey rye I've come to really like, but it would probably be even more distinctive if not aged.

It would be great to be able to have a sampling, all in one sitting,   of whiskey at various points of aging, from zero to 7 or 10 or whatever, to get a feel for how the flavors meld, which ones diminish or strengthen.

[spidernat]

I came across this beer at Shopper's last night and bought some. Have you ever tried it tomterp? I liked it.

[blue911]

I'm not so ready to embrace your skepticism.  Aging allows the whiskey to be flavored by the barrel itself, ie a charcoal/oak taste, if that's what is desired, but I would really like to taste an unaged whiskey to see what they are like.  I imagine that the flavors are not well blended, that is, the discerning palate can distinguish the individual flavors of the ingredients.  There is a distinctive rye flavor to the Wild Turkey rye I've come to really like, but it would probably be even more distinctive if not aged.

It would be great to be able to have a sampling, all in one sitting,  of whiskey at various points of aging, from zero to 7 or 10 or whatever, to get a feel for how the flavors meld, which ones diminish or strengthen.

I'll take your word for it. All I know as these old bastards sat around drinking the crap, then went out and picked fights with everybody. (French,Indians,Brits etc...)

[tomterp]

It looks like they reserved half for aging, sold the other half.

http://www.newsobserver.com/2010/07/11/573370/washingtons-whiskey-flows-again.html

The clear whiskey - it's not aged, so it has no color - is twice distilled in copper pots just as it was in Washington's time, and then it's bottled at 43 percent alcohol. The taste is of grain and florals and is mellow for an unaged rye.

"Whoo-hoo! Wow! That burns, but it's good," laughed one guest as he sampled the firewater, then turning to one of the volunteer hostesses who poured him the shot. "You should have warned me."

The whiskey was made last winter. Only 97 gallons were made, 47 of which were bottled for sale. "The other half is secretly aging away," said Pickerell with a hint of mystery in his voice. That means they are in charred oak barrels, soaking up flavor and color to be made available at a later date.

And a note on the distiller:

All 471 of the 375-milliliter bottles available of the extremely limited whiskey sold out by day's end. This particular batch, authentically recreated from Washington's personal recipe, is the first that has been made and sold at the site in more than 200 years. It was brewed by Dave Pickerell, master distiller for Whistle Pig Distillery and formerly of Maker's Mark. Pickerell was chosen for the honor for his knowledge and passion for rye whiskey.



Read more: http://www.newsobserver.com/2010/07/11/573370/washingtons-whiskey-flows-again.html#ixzz0u2xbv0Rb

[PANatsFan]

It would be great to be able to have a sampling, all in one sitting,  of whiskey at various points of aging, from zero to 7 or 10 or whatever, to get a feel for how the flavors meld, which ones diminish or strengthen.

I've done this with genever, Dutch/Flemish precursor to gin, and it was one of the best drinking experiences of my life. The distillerr was there and made a jalepeno flavor for psychotic drinkers. Unreal.

The aged varieties taste like scotch

[Dixon Ward]

a nice bit of history. i was at the grist mill/distillery earlier this spring...had to settle for some corn meal.