Originally Posted by
phillygold
In addition to being matured in barrels raised by master coopers at the Brown-Forman Cooperage, the 82.2 proof spirit is made using a special beech and birch charcoal filter finishing process aimed at creating a smooth and flavorful bourbon.
Huh?
Beech and birch charcoal filter finishing process???
Isn't that sort of what Jack Daniels does over in Tennessee?
I guess there are arguments both for and against Jack Daniel's being legally classified as bourbon (whether or not the Lincoln County Process/charcoal filtering constitutes an additive or flavoring), but given that the resulting product tastes nothing at all like any bourbon, bad or good, I've ever tried, I'm not sure why Brown-Forman would want to replicate in KY what they already do in TN.
Originally Posted by
stimpy
How many years will this be aged? Or in other words, how many years ago did they plan this bourbon?
Those two questions could have entirely different answers. It's possible that B-F has millions of gallons of juice sitting around in a rickhouse or warehouse somewhere in KY, TN or elsewhere that can be diverted to use in this brand.
Witness Diageo's Orphan Barrels. It's not like those barrels were really lost and only recently rediscovered like some buried pirate treasure. That's all marketing hype. The booze had been distilled and sitting around long before Diageo figured out how to hype and sell it.