Jim Beam Jacob's Ghost White Whiskey

Frankly, I have not had many opprotunities to taste white whiskeys. In Texas and though out the South, I have read about how moon shine and white dogs are popular; but I don't like the corn taste of bourbon. Bourbon was Dad's favorite whiskey: corn mash and sweet favour was not my tastes. However, Tennessee rye has always been a unique favor treat. And this week at a private screening of Capturing Oswald here in Dallas,Texas, they were serving Jim Beam Jacob's Ghost White Whiskey. I liked it.

I have been told that Jacob's Ghost (named after 18th century Jacob Beam, the patriarch of the Beam clan) is the standard Jim Beam bourbon, made with their typical mash and distilling methods; however, this light ghost gets less than a year in charred oak barrels,and then filtered to remove both coloration and harshness. So, I found it to be an easy-drinking, young whiskey.

You still taste the sweet corn with a hint of vanilla and just a whisper of wood. On the palate, the corn sweetness continues combined with a surprisingly robust body. There's just a touch of smoke, and what some might call barrel spices on the finish.

It's definitely smoother and does not have the traditional bourbon favor of Jim Beam and Jack Daniel. I see why Jim Beam is promoting this white whiskey as a cocktail mixer like other clear spirits like gin white rum and blanco tequila. At the screening it was offered with traditional Southern Sweet Tea, a classic mixer for Boubon.

Jim Beam was only $19.99 at retail and under $15 at SPECS. If you want to try a mild, smooth, inexpensive white whiskey, this should be on your list.

Buffalo Trace White Dog (New Make Whiskey)

http://www.buffalotracesaloon.com/master-blog.html

Chasing the New Make: Buffalo Trace White Dog
http://chowhound.chow.com/topics/705879

There has been a lot of interest lately in unaged whiskey, alternately referred to as moonshine, white dog, white whiskey and new make.

To clarify the terminology, moonshine is the name used for illegally distilled liquor, but to capitalize on the rebellious and romantic associations that the term conjures, several new distilleries are calling their unaged (legal) whiskeys moonshine. (Most illegal moonshines are actually made from sugar according to Max Watman, author of the recently released moonshine chronicle, Chasing the White Dog. SEE POSTING BELOW).

White dog is the name used by distillers for unaged American whiskey, and new make is a term meaning the same thing but used by Scotch and Irish distillers.

Legally, most unaged spirits cannot be called whiskey. In Scotland, a spirit must be aged for three years to be called whisky, and it is unclear whether unaged spirits can even include the name of the distillery on their label, hence Glenglassaugh's release of its new make under the label, The Spirit Drink that Dare not Speak its Name. In American whiskey, only corn whiskey can be bottled straight off the still without being stored in wood. All other whiskeys must be stored, for some time, in wooden containers.

Why the sudden interest in this type of spirit?

There are likely several reasons. First is the proliferation of new microdistilleries. New distilleries that want to make Bourbon or rye have to age it, which deprives them of any immediate return on their investment. As a result, to get some immediate cash flow, many new micros release unaged spirits such as corn whiskey or white whiskey. The result has been a corn whiskey boom. For years, there were only one or two distilleries that produced unaged, American corn whiskey. Now, in the midst of a microdistilling boom, there are more than a dozen.

Second, the growth of whiskey connoisseurship has produced an interest in new make among whiskey aficionados.

Tasting your favorite Scotch or Bourbon fresh off the still is an educational exercise which can give you new insight into how the whiskey matures and the dramatic effect of oak. Maker's Mark, in its whiskey tastings and master classes, has long offered samples of its white dog along side other samples of various ages of whiskey to shed light on the aging process. The logical next step was for distilleries to start bottling the stuff. Along with the previously mentioned Glenglassaugh, several Scotch distilleries are releasing new make as is the Buffalo Trace Bourbon distillery

Third, the cocktail/bar chef/mixology renaissance has led to the (re)introduction of all sorts of old and obscure spirits and cocktails.

The release of these new make spirits fits right into that movement as recently chronicled by Watman in the Huffington Post.

Tasting: Let's get to the point!

As I noted, Buffalo Trace is now marketing their new make, White Dog spirit. When first released, it was only available in Kentucky and at Binny's, but it seems to be slowly spreading (I have yet to see it on the shelf in LA); it goes for around $17 for a 375 ml bottle. The Buffalo Trace white dog is made from their Mash #1, a low rye Bourbon mash which is the same grain combination used in Buffalo Trace, Eagle Rare and the legendary George T. Stagg Bourbon. It comes off the still and into the bottle at 62.5% alcohol.

The nose on this stuff has lots of sugar cane with a bit of a raw alcohol note.

It smells much more like a white rum than any sort of Bourbon. The first thing that hits me is the syrupy mouthfeel and a surprisingly sweet flavor. Only at the end of the palate and on into the finish is there anything resembling whiskey. On that finish, I can feel the Bourbon and even a hint of rye spice.

The presence of rye is what separates the Buffalo Trace white dog from corn whiskey, which must be a whopping 80% corn and generally, doesn't include rye.

In addition, the Buffalo Trace White Dog is cask strength, while most corn whiskey on the market hovers around 40% alcohol. Compared to corn whiskeys I've had, I definitely prefer the Buffalo Trace. The rye gives it a more complex flavor and the higher strength accentuates the flavor. Regular strength corn whiskey tastes pretty watered down and one dimensional in comparison.

I have to say, I quite enjoy this stuff, though it's more interesting as an academic exercise. It's hard to picture grabbing it off the shelf for a relaxing drink, more of a, "hey, you gotta' taste this" experience for Bourbon fans