President Obama delivered his annual budget proposal to Congress earlier this week, and while — as usual with presidential budgets — it’s given little to no chance to pass, it does contain one proposal that would directly affect American whiskey drinkers, and whiskey producers here and abroad…and drinkers of those drinks we love to hate: flavored vodkas, and yes, flavored whiskeys. The president proposes repealing the “excise tax credit for distilled spirits with flavor and wine additives.”
Ha! Bet you didn’t even know that existed! Why would you; excise taxes — tax policy in general — are convoluted and confusing, often involving arcane percentages and policy goals, and this one’s no exception. Here’s how the the Distilled Spirits Tax Revision Act of 1979 — the foundation for the credit we’re talking about –works, as explained in an Esquire piece by Nate Hopper from last year (when Obama also put this in his budget):
“The bill did two things: it taxed foreign distillers (from friendly trade partners) at the same rate as domestic ones, and it rewarded manufacturers that, instead of letting the flavors become infused naturally in their spirits like through fermentation, instead added wine and outside flavoring to their product, like blended whiskies, but also cordials, liqueurs, vodkas, and gins. According to a U.S. General Accounting Office report to Congress in 1990, that meant that some producers could lower their tax rate from $12.50 per proof-gallon to as low as $6.30.”
When the taxes on a bottle of liquor can be over half the price, you can see that cutting those taxes by half would make a big difference in profits. Why did this go through? Support from California vintners was one big reason; getting a tax break if you put wine in your spirits means a lot more producers putting wine in spirits (and remember, “wine” can mean something very different from what you sip with your steak). Another reason is that every industry loves a tax break, and they do what they can to score one. It also helped Canadian whisky makers, who could add unaged “wine” (very light in flavor and color, and blended to taste like the non-wine-added product) to whisky destined for the U.S. market and reap the tax advantage. Hopper blames the tax credit for kicking American whiskey when it was down and accelerating its decline; the category was in the midst of a monumental slide that wouldn’t turn around until the late 1990s. That seems to be overstating the case; there were more factors involved than just this tax, but it’s possible it did have an additional effect.
What effect would repealing it have (other than bringing in an estimated $1.09 billion in taxes over the next ten years)? A Huffington Post writer guessed that “…it’s possible that consumers would be hit with a price increase as distillers pass on the cost.” I say ‘Ha,’ again! Yes, if taxes on booze production go up, it’s pretty much assured that distillers will pass on the cost, with a markup. That’s how things work. So shelf prices of flavored booze would go up (and technically, most gins are flavored vodkas, so there goes the martini…). Will that kill the flavored whiskey boom? Doubtful, but it could take some of the wind out of its sales. Would it mean more whiskey sales? Doubtful, as we’re already buying almost all they can make. So mostly what it would mean is that things would stay pretty much the same, and flavored booze would cost more.
A weird little bit of booze tax law that we bring up to remind you that for the governments of the world…it’s not about how the whiskey tastes, it’s about how much they can tax it. Press on, have a good weekend.
After several years of very encouraging sales, managers at Canada’s largest distillery have decided to expand production capacity. In 2014, $8 million will be invested on new and upgraded facilities. The coldest winter in a century delayed construction, but the cement is now poured for a new tank house at Pernod-Ricard’s Hiram Walker and Sons distillery in Windsor, Ontario.
“The bottleneck here is the column stills,” master blender Don Livermore told me. “We can’t speed up the stills without affecting quality, so we are constructing a new building with four tanks to hold excess high wines. That will let us run the beer stills longer without getting backed up.”
Changes are coming in blending and bottling as well, where expansion will increase overall volumes while enabling smaller production runs. When your lines are geared to over 400 bottles a minute, it’s difficult to do small batches. New equipment in the bottling hall will permit a more leisurely pace, allowing it to process smaller runs. And good news for whisky lovers: capacity for short runs could lead to more new products making it into field-testing and onto your home bars.
“When you are set up for high production it’s difficult to attract business from small producers,” says Jason Leithead, who manages the bottling hall. “Right now a seemingly trivial change can be a monumental undertaking for us.”
Hiram Walker and Sons president Patrick O’Driscoll agrees: “The new production volume will smooth out the seasonal peaks to offer more stable employment and enhanced partnership opportunities for our customers.”
The expansion will boost overall bottling capacity by 230,000 cases. Hiram Walker currently employs about 400 people across Canada, 300 at the distillery.
“In my 18 years at Hiram Walker I’ve never seen it this busy,” Livermore tells me. “We were distilling about 20 million liters a year when I started. Last year we made the equivalent of 55 million liters of pure alcohol.” That translates into a lot of whisky. Key brands include Wiser’s, Canadian Club (made for Beam), and Gibson’s Finest (for Wm. Grant). Hiram Walker and Sons makes about 70% of all Canadian whisky, of which about 75% is sold to independent bottlers in Canada and abroad.
If Livermore has his way, this expansion is just the start of bigger things to come. “My long-term vision is to have an education center right here at the distillery. We make great products here and we need to tell people all about them.” That project is at least a decade down the road, says Livermore. For now, expanding capacity to keep up with demand and support growing consumer interest in small-batch high-end specialty whiskies is the top priority.
Diageo have announced further details and pricing for the forthcoming release of four new Mortlach expressions. First revealed here in early December, the new range – which sadly means the demise of the much-loved Flora & Fauna 16 Years Old expression – comprises Rare Old (43.4%, no age statement); Special Strength (49%, non-age, non-chill filtered, Travel Retail exclusive); 18 Year Old and 25 Year Old (both 43.4%).
Coming alongside a major expansion of the distillery, this is a big play for Diageo. Dr. Nick Morgan, the company’s head of whisky outreach, described the launch as “positioning Mortlach as the luxury malt to redefine the category. We didn’t just hang it with luxury trappings. It has great single malt credentials.” Quite what The Macallan will make of that remains to be seen but, as I warned last time, new Mortlach comes with a wealth warning; prices are very definitely going to rise sharply.
European consumers will get the new whiskies in smaller 500 ml bottles. Morgan stated that this was “to make a little go further, as supply is constricted” but also suggested the new pack designs worked better in this bottle size. Be prepared for some fiscal easing: currently the Flora & Fauna bottle runs to around £70 in the UK (savvy merchants having moved their prices up as soon as supplies of these bottles were withdrawn).
The new ‘entry-level’ Rare & Old (it’s a NAS expression, but let’s not open that particular bottle here and now) in 500 ml is priced around £55 (£77 for the equivalent of a Euro-standard 700 ml bottle). Special Strength will be £75 (£105); the 18 Years Old £180 (£252); and the 25 Years Old a thumping £600 (or £840 for a standard bottle). U.S. consumers will get a 750 ml bottle, as the half-liter size is illegal there, so expect a shock at the check-out (actual U.S. prices have not been set yet).
The launch will be a global one, with priority given to high-end bars and specialist retailers in “core metro markets.” That means London, New York, Paris, Chicago, Shanghai, Moscow, San Francisco, and so on.
The highly distinctive packaging, said to be two years in development, was created by New York-based Laurent Hainaut of the Raison Pure design house, who claim on their website to offer “a platform for design excellence and social progress.” Clearly design excellence comes at a price, and with retail stickers such as these they will hardly be mistaken for socialists or philanthropists! The packs pay homage to the distillery’s founding father Alexander Cowie, and are heavily influenced by the great engineering achievements of Victorian Scotland, including icons such as the Forth Bridge and the mighty foundries and steelworks of Glasgow and the west of Scotland. (Note the metal framing on the 18 and 25 year old bottles.)
As for the distillery expansion itself, ground works have started to ready the site and construction will begin as soon as the final planning permissions have been received from the local authorities. It’s hoped that building will start very soon as the planning process is stated to be in its final stage.
The new Mortlach expressions themselves will enter global markets in late June and July this year, beginning with the UK and Germany, followed by Asia, and the U.S. later in the year. I await the launch with some interest: I cannot remember Diageo ever taking this amount of time and care to brief the whisky press over any previous release. These are big, meaty whiskies and the company is evidently playing for big steaks (pun intended, please forgive me!).
We’ve heard that Diageo intended to make the fabled Stitzel-Weller distillery the “home” of Bulleit whiskey. Bulleit’s been a very successful brand, but that’s starting to become a problem, because Bulleit fans who want to go see where it’s made are finding out that there is no Bulleit distillery. It’s a pretty poorly-kept secret that Bulleit bourbon is made at Four Roses; it’s open knowledge that Bulleit rye is made at MGP in Indiana.
But Diageo had a couple options to solve that problem, and this is one of them. Although the only operating American whiskey distillery owned by the world’s largest drinks company is George Dickel in Tennessee, Diageo also owns the Stitzel-Weller distillery, even if the place has been silent since the end of 1991. So the plan became to develop Stitzel-Weller as the Bulleit home.
Wednesday we learned that Diageo would be investing $2 million to renovate the original administrative building at the distillery, “to bring to life the history of the Stitzel-Weller Distillery through artifacts from the site’s archives; a whiskey education section; an homage to the people, land and water of Kentucky; and a celebration of the heritage, brands and people behind Diageo’s award-winning collection of American whiskeys.” That would be Bulleit and what Diageo is calling their “evolving craft whiskey portfolio,” which includes the Orphan Barrel Whiskey Project.
Diageo plans to begin the work immediately, in order to have this first phase finished in time for Derby Day, which is when Stitzel-Weller opened, in 1935. There will be a visitor center and gift shop.
All things being equal, we’d rather see Bulleit get a distillery than a gift shop, but it’s a start. It’s a bit disturbing to hear all this talk about “craft whiskey” coming from the world’s largest drinks company (they referred to this as “another step in our support of and leadership within the American craft whiskey movement”), and we suspect the country’s craft distillers are greeting it with either gloom or hysteria.
But Bulleit has a home, and we’ll be able to walk the grounds of Stitzel-Weller again.
Today is Valentine’s Day. It’s a day for flowers, and candy, and cards; romance and quiet dinners, and maybe a nice tot of whisky at the end of the day to put a bit of a glow on things. But when you have a sweetie who doesn’t necessarily love the same whisky that you do, the evening drink can be a time for loving compromise. You might want one thing, they might want another…but you can usually compromise on something that both of you will enjoy.
I asked some of the Whisky Advocate crew how this would play out at their homes, and gave my own likely scenario as an example.
My Dram: Redbreast, because the fruit and the feel is a favorite.
Your Dram: Ardbeg 17, because that’s her bottle (she’s holding out on me, dammit!).
Our Dram: Parker’s Golden Anniversary, because even my peat-freak darling recognizes that this stuff is brilliant.
They got the idea, and here they are, just for fun. What happens at your home?
Davin de Kergommeaux
My Dram: Gibson’s 18; something elegant for Valentine’s Day
Your Dram: Black Velvet Toasted Caramel, a creamy sweet dessert whisky.
Our Dram: Forty Creek Heart of Gold, because we discovered it together at a whisky dinner.
My Dram: the recently reintroduced Wild Turkey Rye 101, as good as ever.
Your Dram: Maker’s Mark, because she loved the distillery tour.
Our Dram: High West Son of Bourye. Compromise: the secret to a good relationship (and a happy Valentine’s Day!).
My Dram: a nicely matured old Glenfarclas from the Family Casks series because I love the depth, the richness, the weight (and the price).
Your Dram: a Highland Park 40 year old because Orkney holds many happy memories (and because I’m buying).
Our Dram: a Glengoyne, any Glengoyne, because that’s the distillery we visited on our modest honeymoon, long before we knew the part whisky would play in both our lives! The whisky matters less than the memories for that particular dram.
My Dram: I’m planning to enjoy some 1970s-era Wild Turkey neat.
Your Dram: I’m fortunate to be married to a woman who loves, and I mean loves, bourbon. When we went to the hospital in December to deliver our first child, Jaclyn was wearing an Old Forester t-shirt. She’s keeping it light, but demands a “proper” whiskey sour, with Buffalo Trace, an egg white, and a dry shake over the rocks.
Our Dram: Booker’s, with a large ice cube. Booker’s doesn’t last long in our house.
Valentine’s Day calls for red stuff; roses in most places, blood on the garage floor here in Chicago. So…
My Dram: the very last drops from my bottle of Macallan Gran Reserva, which I’ve been husbanding for years. It’s the reddest thing ever put in a bottle without adding chemicals. You don’t have any, of course, because you don’t husband as well as I do, so you should just get the new 1824 Ruby Macallan.
Your Dram: The Steadfast Monica will go with her usual cocktail, which is as red as South Carolina on election night. Immortalized as The Steadfast some years ago in GQ, it’s a Sazeracish take on an Old Fashioned without the fruit. Here’s how: in a rocks glass, saturate a teaspoon of bar sugar with—yes, really—12 to 15 dashes of Peychaud Bitters and dissolve with a little water. Add a couple of ice cubes and fill with bourbon (usually Evan Williams black or Wild Turkey, because the Steadfast Monica has a soft spot for both Parker Beam and Jimmy Russell) and maybe another splash of water, depending on whether it’s a school night.
Our Dram: don’t tell anyone, but since this February is so cold dogs are exploding in the streets, I plan to pour us both a couple glasses of Phil Pritchard’s cranberry rum. It’s warming and tasty, and I understand it’s quite high in antioxidants.
Happy Valentine’s Day to all of us!
Another in our occasional series of Tweet-style interviews. As always, it’s 140 characters or less (we don’t count the spaces) in the answers from the CEO of BenRiach Distillery.
Edinburgh airport. Unfortunately, I don’t just get to see the planes – I hear them too.
But I understand you’re up at The Glendronach today…
Yes, it’s looking fantastic. Weather staggeringly good for the time of year.
You’re originally a chemistry graduate. Did you choose the whisky industry or fall into it?
I chose it, but a bit of inevitability, coming from Dumbarton, home of J&B and Ballantine’s blending and bottling.
What’s been your career path?
Pharmaceutical research; Ballantine’s; Beecham’s; Inver House; then Burn Stewart: bought that out and after 20 years bought BenRiach.
BenRiach ‘04, GlenDronach ‘08, Glenglassaugh ‘13. All Highland/Speyside. Ambitions for more, other regions, new build?
Not new build. If something came up adding balance to the business, we’d consider. Hard at present as many from outside interested in a hot industry and raising prices.
No…might be a bit of rationalization.
What of the distillations since you bought it? It’s been 10 years now.
We’ll definitely do something to recognize the 10 year milestone.
You found peated stock on buying it. How much of a boon was that?
Quite a lot. It let us do something not done before on Speyside. Those creative enough to do it years ago were revolutionary. It’s a different style from the islands too.
The GlenDronach – a pity the previous owners removed the coal-firing of stills?
Oh, sure, but they were made to do so by Health & Safety people. But we do get a more even heat distribution with indirect firing – and it hasn’t impacted on quality at all.
You’re doing great things with it. A smaller range than BenRiach – so far.
A more traditional range. It was very visible for years then marginalized for 10 years to ‘08. It has an uncluttered footprint with the sherry, just us and Glenfarclas.
I loved the 1968 years ago. Has your bottling sold out?
Not yet but it will soon. We have a few more casks of it and the strength is holding up well. Good news!
Future plans there?
Emphasis on brand build. Infrastructure / cosmetic changes, we’ve done those. The location makes it look good. We replaced old wooden washbacks with new ones.
Glenglassaugh: your new baby. What’s happening?
We found the distillery ran very well. We’ve done up the dunnage warehouse, mended roads, landscaped, converted maltings to warehousing.
Is there a stocks gap, and how are you dealing with that?
Now running at full capacity. It’s a long play. We’ll feed out vintage stock and continue Evolution and Revival. A 20 year gap but due to vintages we can get a good income.
Still bottling on site?
No. Need a good sheet filter or whisky loses brightness. No chill filtering but still need brightness. We bottle existing Octave casks too, but we don’t sell any more.
More to come. One will be a blend to commemorate the distillery’s founder, Colonel James Moir, with Glenglassaugh as the base.
Will we see big range development here too?
No, we’ll take time to allow brand’s personality to develop. We’ll see where the journey takes us.
Your brands are at a lot of whisky festivals. Do you speak at them yourself?
I’ve done some and enjoy it. Might do 1 or 2 this year but I don’t enjoy the traveling so much now.
I’m told your interests are football and cricket. Any particular football team?
I’m a Rangers supporter, so there’s a question over whether I’m still a supporter or not!
[For non-UK readers, Rangers was one of Scotland’s top clubs but was demoted a few leagues after some financial scandals. Now having to win their way back up.]
Cricket: might seem odd for a Scotsman but my Dad loves it too. How did that come about?
School, our physical education teacher was an enthusiast. It was part of the sport curriculum and I liked it.
So are your key markets linked to countries with cricketing prowess?!
No, but we’re in South Africa and Australia, and SA is key! UK is important too, as are Europe, North America, and Taiwan. No one place dominates.
Are you still intent on not selling via supermarkets and large chains?
Yes. We support private, independent retailers. They support us and have done for a long time.
What’s your desert island dram? You’re allowed to appreciate the work of others!
Either BenRiach Authenticus or The GlenDronach 18 year old. If not possible, I’d be comfortable with a vintage Caol Ila, north of 20 years old.
And we’re done – thank you.
At the annual Distilled Spirits Council of the United States (DISCUS) industry review on Tuesday, February 4, the usual graphs and numbers on domestic sales of distilled spirits and export sales of American spirits were presented, and they told a great story about American whiskey producers. American whiskey is solidly on its way back, after thirty years of steeply declining sales. (see graphs 1 and 2). I started writing about whiskey in the mid-1990s, and much of what there was to write about back then was how the decline in whiskey sales was slowing down (I referred to it as “the glide path” to emphasize that it was a gradual decline, but I must have forgotten that glide paths always end on the ground!), and optimistically noting that there were some small niches in the overall category that were showing growth: single malt Scotch whisky, and small batch bourbon. Everything else was dropping.
Now things have turned around, and the DISCUS numbers were rosy indeed, especially in the export market for American whiskey. Exports of bourbon and Tennessee whiskey topped $1 billion for the first time, and represented 2/3 of total U.S. spirits exports. The top six markets for export growth (by dollar sales) were Japan, Germany, France, the UK, Spain, and Panama, while Canada remained the single largest export market by far. DISCUS attributed this export growth to economic recovery, a recognition of American quality, a drop in tariff barriers in key markets, and a continuing strong interest in classic cocktails. They also noted the Department of Agriculture’s promotion of American spirits overseas.
Here at home, total spirits sales were up 4.4%, to $22.2 billion, and a lot of that stemmed from the growth in sales in the “High End” and “Super Premium” categories, the most
expensive bottles. It was noted that whiskey provides substantially higher revenues per standard 9-liter case (an average of $133, compared to $85 for vodka), and the whiskey category’s growth of 6.2%. In volume, total spirits cases sold were up 3.9 million cases, and whiskey’s 3.1 million case increase was 80% of that growth. It’s not all American whiskey, either. While total whiskey volume was up 6.2%, Irish was up 17.5%, “Blended” (which includes flavored whiskey; more on that shortly) was up 14.3%, single malt scotch up 11.6%, bourbon/Tennessee/rye was up 6.8%, Canadian up 2.9%, and blended Scotch whisky was up 2.0%.
Flavored whiskey continued to grow strongly, with 1.4 million additional cases sold, accounting for 45% of the total whiskey category growth. Straight whiskeys, however, accounted for 80% of the revenue growth, so you can bet that the distillers won’t abandon them in a rush to flavors. There was talk of how distillers are being cautious about introducing the rainbow of flavors that has typified vodka sales, and open speculation over whether vodka has gone too far with flavors, jumped the shark; it seems doubtful to me that the bottom of that well has yet been plumbed, but whiskey is going to be a different case. Don’t expect birthday cake bourbon anytime soon.
Where is all this growth coming from? It appears that a good chunk of it is coming from the decline in sales of beer, particularly traditional major brands. The folks from DISCUS saw this as a triumph of their focus on increasing accessibility (by encouraging Sunday sales where restricted and urging modernization of control state systems) and encouraging cultural acceptance of spirits. As spirits become easier to buy, as people don’t have to make a special trip out of their way to buy them, people are choosing them more often than they have in the past. But a lot of it, clearly, is coming from the increased appreciation for whiskey, and the increased innovation and choice presented by whiskey makers, both from the traditional regions and from the increasing number of craft distillers.
You can see the full report at the DISCUS website here.
Back in late November, the whiskey media received news from Diageo of the Orphan Barrel Whiskey Project, a new series of old and rare limited-edition whiskeys from their warehouses. It’s something we’ve seen from Diageo before, but these are American whiskeys, not Scotch or Irish.
Many of you are aware that Diageo owns and operates the George Dickel distillery in Tennessee. They do not, however, own an operating bourbon distillery. They own the Bulleit brand, but it’s an open secret that Bulleit bourbon has been produced at the Four Roses distillery in Kentucky; Bulleit Rye is sourced from MGP in Indiana.
But Diageo does own the Stitzel-Weller distillery (mothballed around 1992), where they have stocks of bourbon aging, some distilled at Stitzel-Weller and some from other distilleries. They also once owned the existing Bernheim distillery (from around 1992 to 1999, when they sold it to Heaven Hill) and a different, older Bernheim distillery (theirs into the late 1980s).
So, in theory, future Orphan Barrel whiskey releases could be sourced from a number of operating and mothballed/demolished distilleries, including Stitzel-Weller, Bernheim (current and older), Dickel, Four Roses, MGP, or their Gimli, Manitoba distillery where Crown Royal is produced. There might even be some additional sources that I have omitted, but for the sake of (relative) brevity, let’s leave it at that.
The first three releases, all bourbons, are about to hit the shelves. The press release states that they were bottled at the Dickel distillery, but they weren’t made there. These won’t be the only three releases; at least, this is Diageo’s thinking at present. The two that were mentioned in the November release (Barterhouse and Old Blowhard) are being released first. A third one, tentatively called Rhetoric, will follow on a month or two later. These bourbons will only be sold in the U.S.
I recently had the opportunity to taste all three (along with another separate new Diageo bourbon release called Blade & Bow). All three Orphan Barrel bourbons have identical mashbills: 86% corn, 6% rye, and 8% barley. Whiskey geeks reading this will identify this as the formula from whiskey made at the Bernheim distilleries.
The youngest of the three is Rhetoric, clocking in at 19 years, followed by Barterhouse at 20 years and Old Blowhard at 26. If you do the math, you will discover that Old Blowhard was actually produced at the old Bernheim distillery. This is from the last remaining stocks. There will be no more Old Blowhard releases, according to Diageo. The suggested retail price of $150 is great when compared to other older bourbons and ryes these days—especially from mothballed and demolished distilleries. (Think Pappy Van Winkle and Stitzel-Weller.)
Barterhouse is from the existing Bernheim distillery. My sources at Diageo say there might be another batch release of Barterhouse, and perhaps Rhetoric, down the road. Barterhouse, at a suggested retail price of $75, is also very attractively priced, considering its age.
But how do they taste? My informal tasting notes are below. Because they are informal, and not official Whisky Advocate reviews, I have not assigned a rating to them yet. This will come at a later date and eventually be published in the magazine.
There’s a sliding scale in flavor profile, with the Barterhouse being the sweetest of the three, Old Blowhard brandishing the most dry oak influence, and Rhetoric somewhere in the middle. I list them in that order, not by age.
Barterhouse 20 year old, 45.1%, $75
Surprisingly lacking in oak intensity, given its age. Very creamy and soothingly sweet, with notes of honeyed vanilla, crème brûlée, sultana, orange creamsicle, peach cobbler, and a subtle array of tropical fruit. Soft and mellow on the finish. It’s very easy-drinking and should be enjoyable under most moods and circumstances. Very nice indeed!
“Rhetoric” 19 year old, 45%, $TBD
Situated between Barterhouse and Old Blowhard in oak influence (and flavor profile in general). Firm spice, botanicals, and dried fruit delivered on a bed of caramel. There’s a kiss of honey to marry with the resinous oak grip, with polished leather and a hint of tobacco on the finish. This whiskey does indeed show its age with the oak presence (much more than Barterhouse), but the sweet notes make a valiant effort to keep the wood influence in check.
Old Blowhard 26 year old, 45.35%, $150
Old Blowhard indeed. The most intense of the three Orphan Barrel releases. Very robust, with leather, tobacco, and roasted nuts. Quite spicy and resinous too. There’s toffee, maple syrup, and caramel struggling to sooth all this robustness, but the oak maintains the upper hand, I’m afraid. A digestif, perhaps, after a large meal? Unless you are purchasing for a piece of bourbon history, my advice would be to try it before you buy, as it is very woody.
I did not take notes on the new Blade & Bow offering, but this is a younger, more standard offering that will be a regular stock item, bottled at 45% and sold for around $40. I did not ask the source.
In summary, my favorite of the three Orphan Barrel releases is Barterhouse. It’s very versatile, and the price is right for a 20 year old bourbon. Having said this, you may prefer Rhetoric when it comes out if you like more oak in your bourbon. It was my wife’s favorite. Old Blowhard is the rarest of the bunch, but whether you like it or not will largely depend on your oak tolerance. It’s my least favorite of the three, quite woody, and the most expensive.