Maker's Reverses Its Decision:

Thought I should at least post this here if you have not yet heard. This was one of the letters sent to the Maker's Ambassadors. Smart move Beam:

Dear Ambassador,

Since we announced our decision last week to reduce the alcohol content (ABV) of Maker’s Mark in response to supply constraints, we have heard many concerns and questions from our ambassadors and brand fans. We’re humbled by your overwhelming response and passion for Maker’s Mark. While we thought we were doing what’s right, this is your brand – and you told us in large numbers to change our decision.
 
You spoke. We listened. And we’re sincerely sorry we let you down.
 
So effective immediately, we are reversing our decision to lower the ABV of Maker’s Mark, and resuming production at 45% alcohol by volume (90 proof). Just like we’ve made it since the very beginning.
 
The unanticipated dramatic growth rate of Maker’s Mark is a good problem to have, and we appreciate some of you telling us you’d even put up with occasional shortages. We promise we'll deal with them as best we can, as we work to expand capacity at the distillery.
 
Your trust, loyalty and passion are what’s most important. We realize we can’t lose sight of that. Thanks for your honesty and for reminding us what makes Maker’s Mark, and its fans, so special.
 
We’ll set about getting back to bottling the handcrafted bourbon that our father/grandfather, Bill Samuels, Sr. created. Same recipe. Same production process. Same product.
 
As always, we will continue to let you know first about developments at the distillery. In the meantime please keep telling us what’s on your mind and come down and visit us at the distillery. It means a lot to us.
 
Sincerely,
 
Rob Samuels
Chief Operating Officer,
Ambassador-in-Chief
rob@makersmark.com

White Whiskey Climbing the Ranks:

Just another example of white whiskey climbing the ranks as a viable product: Chuck Cowdery made a small post about the the delay of Beam's Jacob's Ghost which I believe highlights an interesting trend. Since micro-distilling has jumped on the scene, most have not known what to make of many of these young and unaged spirits flooding (or more of a trickle) into the market. Is it a viable product, even within a niche market? Will it only be something bartenders latch onto? Or is it something that will disappear once many of the current craft distillers release extensively aged products? I think Jacob's Ghost is a possible clue into the turning market. Tuthilltown, as one of the first major players in the craft distilling industry, has been putting out partially aged products for some time now. And without getting into the small barrel debate, we see there is more of an appeal for products that are partially aged, to take some of the green-ness out. Jacob's ghost is doing something on a large scale and it appears they are putting a bit more thought into it than Jack Daniels with the release of their unaged white whiskey. Aged in barrels for one year, the products, though "still raw, [is] much milder than the white dog, with significant amounts of corn body and barrel sweetness." This is a product almost entirely produced for the bartender and at $22.00 per bottle, compared with Jack Daniels ridiculously high price tag, this is nothing to dismiss. Something we have rarely seen and something which might be a turning point in understanding the place of young whiskey.

Photo from guyism.com.

For Portland/Oregon/Washington Whiskey Lover

Each year on St. Patrick’s Day McMenamins’ Edgefield Distillery releases a single edition 10 year old malt whiskey. They usually sell out around noon the same day, so if you want to grab a bottle (200ml) get there early. And yes, their whiskey is much better than their beer. Previous McMenamins' Reviews: One, Two, and Three.

Jack Daniel’s to release range of Master Distillers’ whiskeys:

"Jack Daniel’s is to release a range of premium whiskeys celebrating the master distillers, past and present, of their Tennessee distillery." Just a link to share: Whisky Drinker.