K - Bourbon Whisky and Contentious Content Warning

[Ralph Katzenell]

Greetings Brian.

Nope. Don't think I've lost the plot yet. The issue referred to here is not the casks the Bourbon is put into,  but what happens to the casks (and/or staves) from the various sub-varieties after they have been used and are in transit from Bourbon use to Scotch use.

And the question is: What does happen? Who knows? Who is in charge of QA around here?

UR

----- Original Message -----
From: Fredrika Gross <fredrika at PACBELL.NET>
Date: Tuesday, June 13, 2006 3:56 am
Subject: Re: K - Bourbon Whisky and Contentious Content Warning

> Ralph,
> 
> You were going OK until you jumped to the assumption that casks 
> are "mixed
> willy-nilly".
> 
> Chapter 4 of the BAM shows that Bourbon (among other whisky 
> varieties) must
> be stored only in "charred new oak containers".  Bourbon can't be 
> stored in
> a cask that had been previously used.
> 
> Brian
> 
> -----Original Message-----
> From: MALTS-L at RZ.UNI-KARLSRUHE.DE [MALTS-L at RZ.UNI-KARLSRUHE.DE] On
> Behalf Of Ralph Katzenell
> Sent: Monday, June 12, 2006 2:47 AM
> To: MALTS-L at LISTS.UNI-KARLSRUHE.DE
> Subject: K - Bourbon Whisky and Contentious Content Warning
> 
> Greetings All.
> The wheels of research turn slowly.
> I am trying to find out what they can put in Bourbon. THe list was
> definately broadcasting the message that the clear, known answere 
> was an
> emphatic "Nay". The best link I was given or could find is : The 
> BeverageAlcohol Manual. 
> htttp://www.ttb.gov/publications/alctob_pub/bevalcmanspirits/
> Chapter 4 defines the whisky.
> Chapter 7 Coloring/Blending/Flavoring materials, wherein we learn 
> on pages
> 7-9 to 7-11 that recognised classes include Whisky (Bourbon), Whisky
> (Straight Bourbon), Whisky (Straight Corn) , Whisky (Straight 
> Malt), Whisky
> (Straight Rye Malt), Whisky (Straight Rye) and Whisky (Straight). 
> To all of
> these the addition of HCFBM (Harmless Coloring/Flavoring/Blending 
> Materials)is forbidden.
> Also listed are 28 named sub-varieties of the above where up to at 
> least2.5% of HCFBM is permitted and one (Whisky Sour) in which 
> more than 2.5% is
> permitted.
> 
> And no, my "e" key has not dropped down a worm-hole in the fabric of
> space-time. The document spells it "Whisky".
> 
> I seems reasonable to assume that casks from the industry are mixed
> willy-nilly. So it looks, on first evidence, that the "Whisky is 
> not kosher"
> group have it right, technically.
> 
> Hmmmmmmm.
> 
> Somewhere, out there, is a fella that really actually knows how 
> casks are
> bought, registered, gathered, treated, stacked, selected and 
> transported.Where, o where are you?
> 
> Uncle Ralph
> 
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