Friday, June 20, 2014
New Whiskey Labels: New EH Taylors, Teeling and More
Buffalo Trace cleared two new labels for the E.H. Taylor series: E.H. Taylor Cured Oak, aged in barrels made from staves cured for more than 13 months and E.H. Taylor Seasoned Wood, a wheated bourbon "treated with an innovative method of bathing and natural outdoor seasoning."
The Teeling Whiskey Company cleared a label for a five year old single grain Irish Whiskey aged in wine casks.
The St. George Distillery in Alameda, California is one of the more popular craft distilleries. They make numerous well regarded spirits but their only bourbon, Breaking & Entering, is made from Kentucky bourbons. This week, though, they cleared a label for St. George California Straight Bourbon, a three year old, single barrel, four grain bourbon distilled by St. George.
UPDATE: Whisky File reports that "A company spokesperson told me in an email that the label is intended for a couple of barrels that will be bottled for a pair of San Francisco bars. There is house-made bourbon aging away at St. George, but it won’t be ready for another couple of years."
And lastly, for the brandy fans, California producers Germain-Robin cleared two new labels: Augustin's Blend, distilled in 1990 and bottled in 2012 is a blend of Pinot Noir and Colombard and Cask 17 which doesn't include any details on the label.
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4 comments:
I like the St. George label, although surprised that "Single Barrel" isn't more prominent. I do enjoy their language of "INSANELY small batch bourbon" though :)
Thanks for the update! Regarding the St. George, a company spokesperson said the label is for a couple of barrels to be bottled for local bars rather than the general market. Unfortunately, St. George-distilled bourbon is still a couple years away for most of us. I'm looking forward to it though.
Thanks for the info Whisky File! Too bad, as I would have liked to try it.
Very interested in that cured oak Taylor. According to a post Cowdery had a while back, curing the oak longer, and not toasting it (I guess I'm not sure if they toasted it, just being optimistic) allows for some more flavors there, as not toasting it allows some microorganisms to keep doing their thing.
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