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Howard and Esquire the future's bright

Jumbo

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Howard and Esquire the future's bright
« on: July 05, 2008, 03:57:20 AM »
http://www.msnbc.msn.com/id/25520630/?GT1=43001
updated 5:48 p.m. CT, Thurs., July. 3, 2008
LAWRENCEBURG, Ky. - To Wild Turkey master distiller Jimmy Russell, the piercing sounds of a warehouse rising in the Kentucky countryside are the sounds of prosperity.

"As long as you see work going on — and the construction, and increasing your size — you know your business is doing well," said Russell, who started working for the bourbon maker in 1954.

Distillers are expanding their bourbon production and storage and dispatching sales teams around the world, bullish for a traditionally Southern beverage gaining popularity worldwide. Surging exports, the weak U.S. dollar and rising popularity among younger Americans are driving the boom.
"It's an exciting time to be in the bourbon business," said Max L. Shapira, president of Heaven Hill Distilleries Inc., a family-owned liquor company based in Bardstown. "Most of the time that I've been in the business — up until about the last 10 years — everybody was trying to consign the bourbon category to that great liquor store in the sky."

Heaven Hill recently spent nearly $4 million boosting capacity 50 percent at its distillery in Louisville, where it makes Evan Williams and Elijah Craig bourbons.

Wild Turkey, part of beverage company Pernod Ricard SA, based in France, sold more than 1 million cases worldwide last year for the first time. Its $36 million expansion near Lawrenceburg will nearly double its production. The distillery at Jack Daniels Tennessee Whiskey in Lynchburg, Tenn., is about to undergo a nearly $6 million addition to install nine more fermenters.

Maker's Mark is preparing for a second expansion. And Jim Beam, the world's biggest bourbon maker, is in the midst of a $70 million expansion in Kentucky. Beam and Maker's are part of Fortune Brands Inc.

International expansion in this quintessentially American segment is more than offsetting the pinch of rising grains and fuel costs. Grain accounts for a fraction of the overall cost of making bourbon, even though it's made from a mix that must be at least 51 percent corn.

Eric Schmidt, research director at Beverage Information Group, formerly known as Adams Beverage Group, said much of the sales growth has been in higher-priced small-batch and single-barrel products.

"Younger consumers are interested in drinks that were, you might say, their grandfathers' drinks," Shapira said.

According to Beverage Information Group, a market-research firm tracking the liquor industry, 14.7 million 9-liter cases of straight whiskey sold in the United States last year. Up about 1 percent from 2006, the figure still lags behind vodka and rum in sales and percentage growth but is outpacing Scotch whisky, the firm said.

But Maker's Mark U.S. sales rose 8 percent last year, while Evan Williams sales grew 5 percent and Wild Turkey 4.6 percent, Beverage Information Group said. Exports of bourbon and Tennessee whiskey totaled $713.3 million in 2007, up 14.6 percent from the previous year, according to the Distilled Spirits Council of the United States, citing statistics from the U.S. Department of Commerce and the U.S. International Trade Commission.

Heaven Hill spokesman Larry Kass said the company expects to recoup its investment "in short order." It will pass along higher grain costs eventually, but bourbon makers can do that gradually because bourbon ages for years before reaching store shelves, Kass said.

Virtually all the bourbon made in Kentucky ages at least four years.

F. Paul Pacult, an industry observer as editor of Spirit Journal, said that, despite escalating production costs, American whiskeys remain "the best bargains in spirits."

Wild Turkey is projecting 12 percent growth this year in its export business, having beefed up distribution of its premium brands and expanded offerings in such key markets as Australia and Japan. Heaven Hill expects low-double-digit growth overseas, where it has boosted its sales staff.

At the Hemingway Bar at the Hotel Ritz in Paris, Kentucky bourbon is the choice for one in five cocktails, head bartender Colin P. Field said, though it still trails vodka and cognac in popularity.

"Although bourbon wasn't made to make cocktails, it works so well with cocktails," Field said.


Keith Neumann, global director of bourbons at Beam Global Spirits & Wine, said Jim Beam has had strong growth in Russia, Spain, India, China and Italy and positioned itself as a spirits leader in Australia.

Jim Meehan, bar manager at PDT in New York City, said the same premium small-batch products that made him a bourbon drinker in college are attracting new fans.

"You get a taste for bourbon, you don't stop drinking bourbon," he said.
« Last Edit: July 05, 2008, 02:16:17 PM by jumbo »
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Thrilla

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Re: Howard and Esquire the future is bright
« Reply #1 on: July 05, 2008, 11:21:44 AM »
This will cause disagreement, but IMO, there is no substitute for a fine bourbon, and I'm glad to see that those involved in the business are doing well.  Screw a Scotch, Canadian Blend, or Brandy...just give me a highball glass with a couple of cubes and lots of bourbon on top, and I'm happy.  You can't beat the sweet, oaky flavor that it provides.  I drink the shit out of Bouillet and Woodford Reserve.  If my wife is bitching about how much money I spend on alcohol, then I'll just bring a bottle of Evan Williams home.  No matter to me.
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Tiger Six

Re: Howard and Esquire the future is bright
« Reply #2 on: July 06, 2008, 12:01:02 PM »
Question for all the smart people out there:  Why is Jack Daniels' not a Bourbon?  Proof of the whiskey?  Filtering process? 
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Jumbo

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Re: Howard and Esquire the future is bright
« Reply #3 on: July 06, 2008, 02:02:22 PM »
Question for all the smart people out there:  Why is Jack Daniels' not a Bourbon?  Proof of the whiskey?  Filtering process? 
Jack Daniel's, is not considered a bourbon because it is charcoal-mellowed,Bourbon must be made with at least 51 percent corn, Bourbon must be aged for a minimum of two years in new, white oak barrels that have been charred. Nothing can be added at bottling to enhance flavor, add sweetness or alter color.
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Snaggletiger

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Re: Howard and Esquire the future's bright
« Reply #4 on: July 06, 2008, 09:09:12 PM »
I fuckin' love this thread
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."

Jumbo

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Re: Howard and Esquire the future's bright
« Reply #5 on: July 07, 2008, 01:51:36 AM »
Chopper sampled some 1792 Ridgemont Reserve, I think he is going to be a bourbon snob like the rest of us!
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Tiger Six

Re: Howard and Esquire the future's bright
« Reply #6 on: July 07, 2008, 04:04:58 AM »
Lordy, I have loved some ladies...

And I have loved Jim Beam...

And they both tried to kill me, back in 1973.
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Jumbo

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Re: Howard and Esquire the future's bright
« Reply #7 on: July 07, 2008, 02:22:26 PM »
Lordy, I have loved some ladies...

And I have loved Jim Beam...

And they both tried to kill me, back in 1973.
Cornbread and Iced Tea have took the place of pills and 90' proof.
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Snaggletiger

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Re: Howard and Esquire the future's bright
« Reply #8 on: July 07, 2008, 02:46:55 PM »
And hangovers hurt more than they used to
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."

Thrilla

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Re: Howard and Esquire the future is bright
« Reply #9 on: July 08, 2008, 08:50:29 AM »
Jack Daniel's, is not considered a bourbon because it is charcoal-mellowed,Bourbon must be made with at least 51 percent corn, Bourbon must be aged for a minimum of two years in new, white oak barrels that have been charred. Nothing can be added at bottling to enhance flavor, add sweetness or alter color.

Not to question your infinite drinking knowledge, but besides those facts, mustn't bourbon also be from the great marijuana-growing state of Kentucky as well?  Jack Daniels is called a whiskey on the label and it's from Tennessee, but if it's from Kentucky, it always seem to say bourbon on there.
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Ogre

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Re: Howard and Esquire the future is bright
« Reply #10 on: July 08, 2008, 10:50:06 AM »
This will cause disagreement, but IMO, there is no substitute for a fine bourbon, and I'm glad to see that those involved in the business are doing well.  Screw a Scotch, Canadian Blend, or Brandy...just give me a highball glass with a couple of cubes and lots of bourbon on top, and I'm happy.  You can't beat the sweet, oaky flavor that it provides.  I drink the shit out of Bouillet and Woodford Reserve.  If my wife is bitching about how much money I spend on alcohol, then I'll just bring a bottle of Evan Williams home.  No matter to me.

So you like the 'sweet, oaky flavor' that a bourbon provides, but for some reason your palate can't handle a scotch?  Bourbon is for high school kids.  Real men drink scotch.  Now run along and cry into your bottle of Black Velvet, bitch.
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Saniflush

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Re: Howard and Esquire the future is bright
« Reply #11 on: July 08, 2008, 10:58:50 AM »
So you like the 'sweet, oaky flavor' that a bourbon provides, but for some reason your palate can't handle a scotch?  Bourbon is for high school kids.  Real men drink scotch.  Now run along and cry into your bottle of Black Velvet, bitch.

Bourbon is for folks who can keep the brain in their pants when appropriate.
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"Hey my friends are the ones that wanted to eat at that shitty hole in the wall that only served bread and wine.  What kind of brick and mud business model is that.  Stick to the cart if that's all you're going to serve.  Then that dude came in with like 12 other people, and some of them weren't even wearing shoes, and the restaurant sat them right across from us. It was gross, and they were all stinky and dirty.  Then dude starts talking about eating his body and drinking his blood...I almost lost it.  That's the last supper I'll ever have there, and I hope he dies a horrible death."

Ogre

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Re: Howard and Esquire the future is bright
« Reply #12 on: July 08, 2008, 11:06:11 AM »
Bourbon is for folks who can keep the brain in their pants when appropriate.

If that's the kind of person you want to be, then knock yourself out.  I like spontaneity.
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Thrilla

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Re: Howard and Esquire the future is bright
« Reply #13 on: July 08, 2008, 11:48:40 AM »
So you like the 'sweet, oaky flavor' that a bourbon provides, but for some reason your palate can't handle a scotch?  Bourbon is for high school kids.  Real men drink scotch.  Now run along and cry into your bottle of Black Velvet, bitch.

Scotch tastes like bourbon diluted with soda water.  And Black Velvet is a Canadian Whiskey, jackoff.  Just because you black out  and become a violent asshole when you drink too much bourbon doesn't mean you should hate.  We all have our episodes.
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AWK

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Re: Howard and Esquire the future is bright
« Reply #14 on: July 08, 2008, 12:21:32 PM »
Scotch tastes like bourbon diluted with soda water.  And Black Velvet is a Canadian Whiskey, jackoff.  Just because you black out  and become a violent asshole when you drink too much bourbon doesn't mean you should hate.  We all have our episodes.
haha, I have yet to witness a Brad blackout moment unless you count last years get together.  That needs to change.
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Redskins cornerback DeAngelo Hall said, "Guys don't mind hitting Michael Vick in the open field, but when you see Cam, you have to think about how you're going to tackle him. He's like a big tight end coming at you."

Thrilla

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Re: Howard and Esquire the future is bright
« Reply #15 on: July 08, 2008, 12:34:17 PM »
haha, I have yet to witness a Brad blackout moment unless you count last years get together.  That needs to change.

Give him a fifth of Lord Calvert and let the good times roll.
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Saniflush

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Re: Howard and Esquire the future's bright
« Reply #16 on: July 08, 2008, 01:11:41 PM »
Just for the record the term "blackout" has been replaced by "time travel".
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"Hey my friends are the ones that wanted to eat at that shitty hole in the wall that only served bread and wine.  What kind of brick and mud business model is that.  Stick to the cart if that's all you're going to serve.  Then that dude came in with like 12 other people, and some of them weren't even wearing shoes, and the restaurant sat them right across from us. It was gross, and they were all stinky and dirty.  Then dude starts talking about eating his body and drinking his blood...I almost lost it.  That's the last supper I'll ever have there, and I hope he dies a horrible death."

Ogre

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Re: Howard and Esquire the future is bright
« Reply #17 on: July 08, 2008, 07:05:12 PM »
Give him a fifth of Lord Calvert and let the good times roll.

Come on man, I'm not in college anymore.  If I were to go on a good bourbon/whiskey bender, I'd go with some of the good stuff. 

Old Crow.
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Jumbo

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Re: Howard and Esquire the future is bright
« Reply #18 on: July 09, 2008, 03:45:19 AM »
Not to question your infinite drinking knowledge, but besides those facts, mustn't bourbon also be from the great marijuana-growing state of Kentucky as well?  Jack Daniels is called a whiskey on the label and it's from Tennessee, but if it's from Kentucky, it always seem to say bourbon on there.
Bourbon is distilled to no more than 160  proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.

Bourbon must be put into the barrels at no more than 125 U.S. proof. Generally, it is then adjusted to 80–100 proof and bottled. Some jurisdictions, mostly in the United States, do not allow alcoholic beverages with over 40% alcohol content to be sold. However, the recent trend among distillers has been to return to higher proofs, and even “cask strength” bottlings.

Bourbon can legally be made anywhere in the United States where it is legal to distill spirits. Legitimate production is not restricted to Kentucky, although currently all but a few brands are made there, and the drink is associated strongly with that state...The name is taken from Bourbon County, Kentucky.
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Thrilla

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Re: Howard and Esquire the future is bright
« Reply #19 on: July 09, 2008, 12:19:43 PM »
Bourbon is distilled to no more than 160  proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.

Bourbon must be put into the barrels at no more than 125 U.S. proof. Generally, it is then adjusted to 80–100 proof and bottled. Some jurisdictions, mostly in the United States, do not allow alcoholic beverages with over 40% alcohol content to be sold. However, the recent trend among distillers has been to return to higher proofs, and even “cask strength” bottlings.

Bourbon can legally be made anywhere in the United States where it is legal to distill spirits. Legitimate production is not restricted to Kentucky, although currently all but a few brands are made there, and the drink is associated strongly with that state...The name is taken from Bourbon County, Kentucky.


Jesus H...either you've mastered the quote function or that is the smartest you've ever sounded.

Thanks for the info
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