K - Bourbon Whisky and Contentious Content Warning

[Ralph Katzenell]

Greetings all.
I would like to express my thanks to all who have participated in this discussion in the traditional spirit of polite and open enquiry. Your contributions are truly  welcomed. I really like the photos made available. More! More!
If anyone has some photos, particularly with clear ID number or barcoding on the cask end and an indication that it is ex-Bourbon, and is willing to let me use them, please send them to me off-list.
I am somewhat suprised by the breadth and range of interest shown. This also includes a  really active off-list correspondence.

It seems that not a few of you would like to know more of the backgound. My basic article for celtic seems to have been cached, and I can't access it. But if you are interested in the basics, you can get to it by googling "Katzenell - Kosher Whisky".

I was preparing a follow up article, not covering the basics, but to bring the discussion up to date.
I'll get on it more energetically and make it available to you when its knocked into shape.

Again, Thanks.

Uncle Ralph.
 

----- Original Message -----
From: Thomas Schubert <thomas.schubert at GMAIL.COM>
Date: Wednesday, June 14, 2006 11:43 am
Subject: Re: K - Bourbon Whisky and Contentious Content Warning
> Jesper, 
> 
> excellent point this. 
> 
> Thanks! 
> 
> Thomas 
> 
> 2006/6/14, J. Stephen Lure <jstephenlure at yahoo.com>: 
> > 
> > Hi Ralph, 
> > 
> > I think this kosher debate is quite interesting from a pure 
> intellectual> point of view. 
> > 
> > Exactly how large is the quantum of uncertainty regarding wine 
> contact> allowed to be, for something to be deemed kosher? 
> > 
> > To me, it seems pretty unlikely that staves that have been in 
> contact with 
> > any type of wine would diffuse into remade hogsheads in 
> Scotland. The main 
> > reason for this is that finishing bourbon in sherry casks is a 
> very rare 
> > practise in the States. And, if I understood your post 
> correctly, additives 
> > derived from wine aren't allowed, at least for the principle 
> categories. And 
> > as for the subcategories--is there any evidence that HCFBM could 
> contain any 
> > wine derivatives? 
> > 
> > To me it doesn't look like casks are mixed "willy-nilly" in the 
> whisky> industry, at least when it comes to bourbon vs. sherry. 
> When it comes to 
> > vatting, the situation is quite different though. 
> > 
> > On the other hand, if no uncertainty is allowed for something to 
> be deemed 
> > kosher, than you have a problem if you like whisky. Because, 
> what if someone 
> > at some point in time had a picnic in an oak forest, an oak 
> forest with 
> > the finest Q. alba earmarked for bourbon barrel production, and 
> this someone 
> > spilled a few drops of wine on, or close to, any of these fine 
> oak trees? 
> > 
> > Could bourbon matured in a cask made of that particular tree 
> then be 
> > considered kosher? And wouldn't this very uncertainty then 
> prevent any 
> > whisky to be deemed kosher? 
> > 
> > Besides, things mix. Especially in bottling plants. 
> > 
> > So exactly where is the line between Obsessive Compulsive 
> Disorder and 
> > kosher drawn? A controversial question indeed, but not meant to 
> be insolent. 
> > 
> > 
> > 
> > Cheers, 
> > JESPER, advocatus diaboli 
> > 
> > PS There are four distilleries in USA that calls their product 
> whisky.> Maker's Mark is one of them. 
> > 
> > 
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> 
> 
> 
> -- 
> Thomas Schubert 
> 
> www.potstill.de 
> www.distillerylane.de 
> www.thomasschubert.info 
> 
> PGP public key at 
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