tag:blogger.com,1999:blog-9082156144028140004.post712934464538279986..comments2024-03-13T04:04:32.568-07:00Comments on Sku's Recent Eats: This Week in COLA's: Really Old Glenlivet, New Bourbon from Barton and Moreskuhttp://www.blogger.com/profile/00487419662314518931noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-9082156144028140004.post-70098793131536346172014-04-08T11:36:37.796-07:002014-04-08T11:36:37.796-07:00As the demand and popularity of cask strength or b...As the demand and popularity of cask strength or barrel proof grows I assume the BS and nonsense will grow concomitantly. Will SKU be able to keep the sheep from going over the cliff along with the quality, age and integrity of the industry? No pressure or anything!!!! ;)Funky Tapehttps://www.blogger.com/profile/09271221564702147756noreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-3000469673685037522014-04-07T22:09:38.013-07:002014-04-07T22:09:38.013-07:00Thanks for the heads up! I keep telling the croni...Thanks for the heads up! I keep telling the cronies to buy barrel strength 12 year because it will be obsolete soon... They don't listenJason Beattynoreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-59200200083089537422014-04-07T10:39:37.152-07:002014-04-07T10:39:37.152-07:00Ok, after now having gone back and actually read t...Ok, after now having gone back and actually read that label I am sure Sku has it right. They are most likely adding just enough water to bring it back to 125 proof. Still though, that's probably not that much of a dilution. It makes not mention, as does the likes of Bookers, of being "uncut" from the barrel, just that 125 proof is considered best. Whatever. Justinnoreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-46006258285878459262014-04-06T13:12:59.904-07:002014-04-06T13:12:59.904-07:00Sure that's possible, but that's not what ...Sure that's possible, but that's not what the label says. I think they either just screwed up their wording, or as Funky suggested, they diluted it down to 125. Despite the use of the term "full proof," nowhere on the label does it say it was undiluted.skuhttps://www.blogger.com/profile/00487419662314518931noreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-61414051025360079672014-04-06T11:59:05.754-07:002014-04-06T11:59:05.754-07:00On the 125 proof matter: federal regs say it can ...On the 125 proof matter: federal regs say it can go into the barrel at no more than 125 proof. Barton could be putting it in lower than that and that could account for it coming out at around 125 proof, right? <br /><br />Justin Victornoreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-27529048137296802892014-04-06T08:49:50.949-07:002014-04-06T08:49:50.949-07:00Funky Tape, yeah, I took that as meaning whoever w...Funky Tape, yeah, I took that as meaning whoever wrote the label is in marketing and has no idea what they're talking about. It obviously makes no sense. skuhttps://www.blogger.com/profile/00487419662314518931noreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-84553456599462759892014-04-06T08:36:21.962-07:002014-04-06T08:36:21.962-07:00How does Barton put 125 in and get 125 out at any ...How does Barton put 125 in and get 125 out at any length of barrel maturation time? Unless of course they water the real full barrel proof down. Funky Tapehttps://www.blogger.com/profile/09271221564702147756noreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-71453337236552956432014-04-04T12:19:10.389-07:002014-04-04T12:19:10.389-07:00Duke: 88 proof? How "artisanal", or som...Duke: 88 proof? How "artisanal", or something.Alexnoreply@blogger.com