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The Kitchen & The Speakeasy
Single Barrel, Small Batch and Small Scale Bourbon
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<blockquote data-quote="glpease" data-source="post: 195166" data-attributes="member: 18"><p>Gak! I think you're talking about the Red Stag range, which sounds truly dreadful to me. The Devil's Cut is some alchemical process by which they extract the wiskey that soaks into the staves of the barrels (I don't imagine wringing them out is the right answer to, "How?"), which they then blend with a 6-year old Bourbon. I'm more curious about it than anything else. I suspect it'll be quite woody, which might be quite interesting. There are a lot of interesting compounds in that oak. But, with the long, rich history of bourbon, I can't imagine something like this hasn't been tried in the past. </p><p></p><p>This all has me craving a wee dram, myself.</p></blockquote><p></p>
[QUOTE="glpease, post: 195166, member: 18"] Gak! I think you're talking about the Red Stag range, which sounds truly dreadful to me. The Devil's Cut is some alchemical process by which they extract the wiskey that soaks into the staves of the barrels (I don't imagine wringing them out is the right answer to, "How?"), which they then blend with a 6-year old Bourbon. I'm more curious about it than anything else. I suspect it'll be quite woody, which might be quite interesting. There are a lot of interesting compounds in that oak. But, with the long, rich history of bourbon, I can't imagine something like this hasn't been tried in the past. This all has me craving a wee dram, myself. [/QUOTE]
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The Kitchen & The Speakeasy
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