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Bourbon Zeppelin
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Steve Akley Presents...

This Month's Bourbon Zeppelin Feature Article

 

A Look at:
Eagle Rare Bourbon's
Rare Life Awards

 


by Colonel Steve Akley
 
Honoring Those Who Lead a Rare Life!

For nearly a decade now, Eagle Rare Bourbon has been awarding outstanding individuals in six categories (courage, leadership, survival, heroism, devotion and character) cash prizes that they can in-turn donate to the charity of their choice. The idea for the awards was simple enough. Eagle Rare Bourbon is one of the most decorated bourbon offerings in the industry, with honors from almost every major organization bestowing awards for bourbons and other whiskies.


Some of Eagle Rare's numerous awards

With Eagle Rare having so many awards, the team behind the brand thought, "Why not spread the honor, prestige and fun of being recognized as outstanding wth others?"

The process for the Rare Life Awards is very simple. There is an open enrollment time where individuals can be nominated. This year it ran from July 9 - September 21. Accepted nominees are then voted for by the public at eaglerarelife.com through December 5, where you can vote (you can vote multiple times for your favorite stories, but only once per day). The finalists then are turned over to a panel of five judges (Harlen Wheatley/Master Distiller for Buffalo Trace, Jake Clark/last year's Eagle Rare Life winner, Nate Woodruff/Whisky with A View, Nino Marchetti/The Whiskey Wash & Trish Clasen/Hearst Magazine Group) where category nominee winners are awarded $5,000 for charity and the overall winner gets $50,000 (also designated for charity).

To date, Eagle Rare Bourbon has already donated almost a half-million dollars to charities via the Rare Life Awards since they started the program in 2011.

It's an amazing opportunity for bourbon fans to get involved and participate by casting their votes. I like to note that we, as individuals in the bourbon community, love to be involved in all things bourbon. We camp out together over night with the hopes of scoring a great bottle. We participate in each other's online contests. We get into debates about bourbon topics (it can be as trivial as "Who has the best cork?" or as meaningful as "What's the best value bourbon on the market today?") and share our bourbon with friends, family and individuals from our social media networks. 

Here's an opportunity to do something even bigger than that... take our love for bourbon and make the difference in the lives of many people. I'm not just talking about the winners here, either. Because the money won goes to charities, it can ultimately impact, hundreds, if not thousands of lives.

Have a drink tonight, and cast your votes over at eaglerarelife.com and then keep voting each day through December 5.
Eagle Rare Life Awards - Get Involved!
You can make a difference in the Rare Life Awards by casting your vote for the individual(s) you think should win. After you vote at eaglerarelife.com, post this "I Voted" image (save it to your photos) on social media to let everyone know you voted and to encourage others to join in as well. Everyone who tags
@abvnetwork on Instagram, Twitter or Facebook in a post with this "I Voted" image between today and December 5 is eligible to go into a drawing to join us for a Friday night recording session of The Bourbon Daily where we will record five shows.

Help a good cause and have fun doing it!
Table of Contents
Click to go straight there!

It's Bourbon Zeppelin Day, the twice-a-month holiday for bourbon fans!

What makes Bourbon Zeppelin so great?

Well, my take on it is Bourbon Zeppelin is the best bourbon publication out there for two reasons:

1. Our writers 
There isn't one-person who makes BZ great, it's the collective of these creative people and great writers that makes this publication such a standout. We are creating amazing content and putting it out twice-a-month for your enjoyment... it's amazing to me. It all happens because we have such a great team.

2. You
Without an audience, we're talking to ourselves, but when we add you to the mix, we have something magical. We are artists creating art via our writing that you enjoy and educate yourself with and each issue we set a new standard of excellence.

Yep, the combination of us and you... well, that's pretty special. Let's get on with this month's issue, after all, it's the best one we have ever done!

Like I always say, I hope you enjoy this edition of Bourbon Zeppelin as much as we did putting it together for you.


Editor-in-Chief of Bourbon Zeppelin, Owner of the ABV Network, Podcast Writer, Producer & On-Air Personality, Blogger, 30+ Years Bourbon Fan, Bourbon Staff Writer Food & Dining Magazine, Maker's Mark Ambassador (Ambassador #14,903/member since 2000), Four Roses Mellow Moments Club Member (2016), Author of the Best-Selling Cocktail Book Series Bourbon Mixology (Four Volumes, 2015-Present), Apprenticed at a Bourbon Distillery (2016), Completed the Bourbon Trail (2016), Executive Bourbon Steward (2017), Whiskey Warrior Award Winner (May '17), Founding Member Jefferson's Bourbon Ambassador Program (2017), Barrel Selection Committee Member for New Orleans Bourbon Festival (2018), Bourbon Educator for Total Wine in St. Louis, New Orleans Bourbon Festival Hall of Fame Committee Member, Bourbons Bistro Barrel Selection Committee Member and Kentucky Colonel (2016).

Early Bird Tickets for the 2019 New Orleans Bourbon Festival Now On Sale!
Get your tickets for the 2019 New Orleans Bourbon Festival now at the cheapest price they will be offered via the NO Bourbon Fest's "Early Bird" pricing. Tracy and Barbara report the tickets are going quickly and the VIP Experience will be sold out very soon.

Pick up your tickets to the 2019 New Orleans Bourbon Festival by clicking here.

Celebrating 20 years of Jefferson's Reserve with the Whisky Chicks
by Andrea D. Meriwether

Whiskey societies and social groups are popping up all over the nation to share their love of the native spirit with fellow enthusiasts. This week, I found myself camped out at home and again with no shortage of bourbon experiences to quench my thirst and interest.  

I found myself in full room of social drinking enthusiast the Whisky Chicks greeted by founder Linda Ruffenach. Linda was working the room, mingling with attendees and encouraging everyone to introduce themselves, explore the offerings and have a good time. I saw a younger staff member in the corner directing tours and decided to spark conversation. To my surprise, the enthusiastic young man, Ethan Whitman, was one of the distillers for Kentucky Artisan Distillery. He eagerly shared his passion for the industry and desire to being hands on when people visit. “I love when the attendees ask questions and I love connecting with them, shared Ethan.

Kentucky Artisan Distillery may be a craft operation, but they are home to Jefferson’s Bourbon and a great partner with the brand to host and operate tasting experiences. Just another example of how the bourbon industry collaborates and partners for tourist in order to create unique experiences. I attend many tasting events but this one was by far my favorite. It was a healthy balance of education meets social. I met people who flew from the east coast to attend, and locals who never miss an event.

Linda and the Whisky chicks members were fun, inviting and happy to share their perspectives on what they were enjoying in their respective bourbon journeys. If you have not had the chance to visit Kentucky Artisan Distillery, you are in for a treat, they are located 20 minutes outside of downtown Louisville, Kentucky, and have stills dating back to prohibition still currently in use and a team of guides and crafters that treat you as if you were a guest in their home.

My first impression of the Twin Oaks new release is that it is by far the smoothest bourbon I have ever tasted. In addition we got to try Jefferson's Ocean Voyage 15 and 16, which 16 the rye and was my ultimate favorite.

Linda's featured cocktail the “French Toast,” was divine and it had notes of cinnamon, apple, and married greatly with the Jefferson's Reserve Bourbon. The J Caramel Apple Brie, infused with Jefferson’s Reserve, was a delicious savory edible accompaniment. If you have not read Linda's book How to Be a Bourbon Badass, grab your copy today to learn how you can infuse bourbon from the kitchen to your home bar.

I see many Whisky Chicks events on my future social calendar, and I’ll bring a friend!

Stay social and boozy,
Andrea

About Andrea D. Meriwether
Andrea D. Meriwether, Louisville, Kentucky native, Tourism Ambassador Louisville Convention and Visitors Bureau alum, curator of spirit inspired travel and social content, Director of Marketing and Tourism for Black Bourbon Society.
The ABV Network is the fastest growing podcast network on the web. Here's the latest news with this exciting group of shows, many of which are helmed by Bourbon Zeppelin contributors.

Bill Thomas, Owner at:
Jack Rose Dining Saloon
Featured on The Bourbon Show - Today!
We have some great programming coming up on the ABV Network. Here's a sneak peak at some of the upcoming shows:
 
The Bourbon Show
November 9 - Aging vs. Oaking
November 15 - Andrea Wilson, Michter's

The Bourbon Daily
November 2 - The Pappy Van Winkle Timeline
November 7 - Barrel Strength Bourbon Darts
November 12-16 - Stumpy Spirits' Week
 
Bourbon Bettys
November 5 - Bourbon People We Know
November 12 - Women in Bourbon VIII: Jane Bowie

ABV Network shows can be found on iTunes, Google Play, Stitcher, Libsyn and more. Just search for the name of the show! You can even listen in on our website: abvnetwork.com.
#ABVNetworkCrew
Join the Revolution
We love knowing who fans of our shows are. Please join ABV Network staff by putting the hashtag #ABVNetworkCrew in your social media profiles. 
Save The Date (12/1/18)
by Colonel Steve Akley
On December 1, one month from today, eggnog takes over the ABV Network. We are going to have 11 shows released that day, all dedicated to eggnog!

How did this come about?

It all started with an idea for a "podumentary" (a documentary presented in podcast form... I made up the word... it works, though) about eggnog. I've been toying with the idea of doing podumentaries for a while, but I finally had the time, motivation and ability to do it right. It's going to be different than the other programming we have on the network. It's got music I have licensed, sound clips, old commercials, interviews with eggnog experts (I literally tracked down the CEO of a company that has been selling eggnog since the 1870s) and more.

To support this, I started thinking some of our other shows could take an eggnog theme... then I added more... and finally, it just came down to all 10 of our active shows are going to do eggnog episodes, each with their own take on it. Even if you aren't an eggnog fan, we have one for you. Our Bonded in Bourbon hosts both detest eggnog but got wrapped up in the fun of the whole network being involved so they agreed to jump in with the rest of us, though, they say their show will be known as the "Grinches of Eggnog."

It should be a fun day. I hope you take the time to listen to all 11 shows!

Bourbon Hunting – November 2018 by Jeremy Schell 

If you haven’t heard, winter is coming. In case you haven’t looked at your calendar, November is actually here. With that, it is time to give thanks for all many blessings we have in our lives. Thank you, Jimmy. Thank you, Bill. Thank you, Chris. Thank you, Fred. Thank you, Brent. Thank you, Pamela. Thank you, Harlen. Thank you, Dixon. Thank you to everyone else I’ve left out who work tirelessly to bring us the amazing bourbons and whiskeys that we enjoy every day. 

Besides being thankful for the many great bourbons and whiskeys that are readily available every day, November brings all new releases along with more allocations that continue to make their way across the country. Of course, everyone will continue to be on the lookout for the Buffalo Trace Antique Collection as well as the always elusive Pappy Van Winkle, however, be on the lookout as two new expressions from the Woodford Reserve Master’s Collection are hitting the shelves this month. The Woodford Reserve’s Select American Oak was matured in Ozark oak and has a distinct nutty and sweet aromatic character of warm baked goods. The Woodford Reserve’s Oat Grain Kentucky Bourbon includes oat in the grain recipe while minimizing the rye content. This will be a favorite for those Irish Whiskey fans. It’s time to come out of the shadows and admit who you are!

Heaven Hill should be releasing their fall expressions of the Elijah Craig 18-Year and 23-Year Kentucky bourbons. These are often some of the best older, over-aged bourbons on the market. If you’re in Kentucky, stop by the gift shop often and pick one or two up for you and a friend.

As Dixon Dedman promised earlier this year on @TheBourbonShow, the team at Kentucky Owl will be releasing the third batch of the Kentucky Owl Rye. This rye is age-stated at 10-yrs and 101.8 proof which Dixon says is to be the best one yet. Given previous distribution, expect to see these spicy hoots everywhere for the holidays.

Sometimes the best has to wait until the end of the year and finally after two years, Michter’s is releasing their Michter’s 20-yr Kentucky Bourbon. These have been unicorns and nearly impossible to find anytime they have ever been released. At over $700 retail, don’t expect to see these on shelves long if they ever see a retail shelf. Of course, December will have the best yet to come from our friends at Booker’s. We will just have to wait until next month and see.
Be sure to post your latest finds on Instagram and tag @TheBourbonShow and @JeremySchell and use hashtag #ABVNetworkCrew.
Nov. 2018’s Featured Accessible Shelfie:
 
1792 Small Batch Bourbon
Delicious, accessible and affordable bourbon you can find on the shelf

Many bourbon aficionados will remember the 1792 Small Batch from Barton as 1792 Ridgemont Reserve. Previously, this was an 8-Year, age-stated product however this was removed with the name change several years ago. At 93.7 proof, this high-rye mashbill drinks like a much higher proof product. The alcohol aroma and taste come across throughout the entire experience. It’s definitely a hot pour

with black pepper, rye spice, caramel and vanilla notes that are present through the nose, palate and finish. At under $30 this affordable shelfie is good to offer guests or enjoy with a mixer. Add a little water or cube of ice and see how it opens. This isn’t a very complex bourbon but for under $30 you get a lot for your money with Barton. As I often say, it doesn’t suck.

Bourbon Hunting Code of Conduct Tip of the Month – For years bourbon hunters have lamented over retailers selling allocated bourbons at secondary market prices (or higher) in their stores. You know who they are! Recently, I noticed a store owner selling several allocated bourbons through a well-known secondary market group on a social media site. Many people complained at the sight of this and regardless if I disagree with this practice, it is important for everyone to remember this is just bourbon. Seriously, don’t get your panties too worked up over it, pour yourself something and get over it. Ultimately just remain calm, be polite and if you really don’t like what people like him are doing, don’t shop in their establishments. 

About Jeremy Schell
Jeremy is a Virginia native transplanted to Louisville, Kentucky in 1990. An entrepreneur and survivor of the dotcom era, he is 23yr veteran of the Internet industry. Jeremy is a partner and Chief Digital Officer with PriceWeber (www.PriceWeber.com), a full service digital advertising agency in Louisville, KY. Over the years, working with notable clients such as Brown-Forman, Hershey, Makers Mark and others, he developed an affinity for drinking, collecting and talking bourbon …. and chocolate, mostly just eating it.  Connect with him on Instagram @jeremyschell or visit his web site http://www.MyPhilosophy.com. 

Wilderness Trail’s Settlers Select Rye Release
If you’re a rye lover, don’t miss Wilderness Trail Distillery’s first release of its Settlers Select cask strength Kentucky Straight Rye Whiskey Nov. 3 at the Danville distillery. The release begins at 10 a.m. for a first-come, first-served opportunity to purchase a bottle from the one single barrel allotted to the visitor center. There will be a one bottle limit purchase per person.
 
For this special commemorative release, the rye will be sold in the mahogany Family Reserve Collector boxes for $65 each. If you are not fortunate enough to acquire a bottle from this limited release, don’t despair. Wilderness Trail also is releasing bottles to Kentucky retailers the following week without the first release collectors’ box. 
 
The cask strength, single barrel, Kentucky Straight Rye Whiskey offered at the distillery is 101.1 proof, a Kentucky-Rye-style mash bill of 56 percent rye, 33 percent corn and 11 percent malted barley for a broader balance of flavor to offset the more common high rye whiskeys. Wilderness Trail proudly uses Kentucky-grown Heritage rye from a local farm, our award-winning sweet mash process, and for Settlers Select Rye Whiskey, the lowest entry proof into a barrel for aging in Kentucky — 100 proof. Then the rye is bottled at maturity with no chill filtration. 

Settlers Select Kentucky Straight Rye Whiskey can also be found in Whiskey Advocate’s Fall Buying Guide, highlighting the tasting notes with a prestigious rating of 92.

Pairings are Best Enjoyed on a Clean Palate

Few things are more satisfying, from a palate pleasing point of view, than pairing your favorite cigar with a suitable libation. We’ve talked about some of the classic pairing techniques and tools and have even provided some suggestions to try. However, there is another key to truly enjoying the flavors of pairings especially if indulging in a few different options in the same sitting. I’m talking about cleansing your palate.

As when tasting anything, if there is something on your palate prior to exploring something new, it will likely impact the flavors you experience. In this installment we will talk about some ways to cleanse the palate that we like.

My installments are about pairing cigars and libations in such a way that enhances the flavor experience when combined. In contrast, there are certain drinks that are well suited to cleanse your palate and erase the flavors so that you may start fresh especially if enjoying a variety of pairings.

When I traveled to Nicaragua to visit the Perdomo Cigars Farm Tour, one of our exercises involved nosing and tasting various cigars and how they cleanse their palate given the volume of cigars they are blending and trying. It is basically just black coffee with cream or milk – which is an alkali – and that cleanses the palate. You can either sweeten it or not. Also, unsweetened tea or a glass of whole milk in between cigars works as well.

Another suggested drink to utilize is water. Whether an alkali water, sparkling water like Pellegrino, tonic water, club soda or even regular water with lemon or lime, these tend to cleanse effectively if enjoying milder cigars. Note that they are not as effective with stronger more full-flavored cigar pairing experiences.

If a Bloody Mary or a V8 is to your liking, Cigar Legend Ernesto Carrillo of EP Carrillo cigars swears by plain old tomato juice because it has that acidity it cleans the palate up completely.

Another suggested drink…which I’ve had the pleasure of enjoying in some cigar retailers is Cuban Coffee with lots of sugar. Fortunately, it’s in a small serving which is all you need to not jump out your skin, but it works well to cleanse the palate.

Lastly, a strong soft drink like Coke or Pepsi will rid your palate of just about any flavor you may smoke or drink. It works especially well with your fuller bodied cigar pairing experience.
 
These are some of the drinks that can help refresh your palate, but what about some an edible?

So again, the goal is to CLEANSE your palate and prepare it in such a way that you can enjoy your forthcoming cigar and libation pairing. It’s all about balancing the acidity of the food or drink with the alkaline nature of the tobacco smoke and bringing the palate back to a neutral state. You want to remove any residue from your taste buds that may hinder your tasting experience, without leaving behind any lasting flavors that may sabotage the true flavors of your next cigar. 

Nuts, particularly almonds or pistachios have been known to be successful palate cleansers and are easy and convenient to keep on you. Another delicious option but not likely as readily available is of course a nice lemon or lime sorbet. One of my favorites is a nice piece of dark chocolate but it’s more because I enjoy it versus it being a very effective palate cleanser quite honestly.  
 
As I’ve stated in each installment, it is important to keep in mind that taste is subjective regardless of whether your palette is cleansed. Cleansing your palate does not automatically mean that you will take a liking to every pairing that you try. However, it does help you to actually taste the flavors and decide if it a pairing that you will make a favorite on your list.
Some Resources to Help
The Cigar Flavors Wheel
The Cigar Tasting Worksheet

About Joyce Larkins
Affectionately  known as "Joy" and "Cigarfoxy," this premium cigar lifestyle aficionado lives to enjoy life and the next great pairing that her palate gets to enjoy. Whether it's pairing a mild bodied full flavored premium cigar with an Earl Gray tea varietal or a full-bodied full-flavored beauty with a rich complex bourbon or scotch...the journey into exploring the flavor profiles and marrying them in effort to find that WOW is what her life is all about. She moderates nosing and tasting cigar pairing sessions called Leaf Lessons and posts about pairings she favors on her company's Instagram page Lashes and MustASHES, an upscale portable cigar lifestyle event production company. 

Did you know I love to cook? Well, I do, and it just so happens that my favorite cooking season is upon us. Fall and winter cooking bring together flavors that remind me a lot of the nose, palate and finish of a good bourbon. Nutmeg. Oak. Butterscotch. Maple. Toast. Butter. Woods. Camp fire. Smoke. Toasted cinnamon.

Are you hungry yet?

With Thanksgiving and Christmas just around the corner, I thought I’d share a few of my favorite bourbon inspired recipes from around the web with you. It’s time to gather ‘round the table with family and friends and celebrate the holiday season. Pair these recipes with your favorite whiskeys - because everyone knows too much family times typically means an uptick in our cocktail consumption.

**I like to use Buffalo Trace Kentucky Straight Bourbon Whiskey for all of the recipes below. You can kick up the cocktail recipe a notch and use Russell’s Reserve 10 Year Old Bourbon.**

 

Slow Smoked Maple Bourbon Brined Turkey (Recipe from Traeger)

YOU GUYS, if you have smoker capability - make this the turkey you serve this year for Thanksgiving! Perfectly crisp skin paired with the most tender and moist meat, this recipe does NOT disappoint.

Prep Time:
25 mins

Cook Time:
3 hrs

Serves:
6 - 8

Hardwood:
Maple

Ingredients:
1 10-12lb Turkey, thawed if frozen

5 QT Hot water

1-½ Cups bourbon

1 Cup pure maple syrup

½ Cup brown sugar

1 Onion, peeled and quartered through the root end

3-4 Strips orange peel

3 Bay leaves, broken into pieces

2 TBSP Black peppercorn

1 TBSP whole cloves

3 QT ice

1 Cup Butter, melted

As Needed:
Traeger pork and poultry rub

For Garnish:
Sprigs of fresh sage and thyme

For Serving:
Orange wedges, lady apples, apricots

Directions:
In a large stockpot or container combine the hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, orange peel, peppercorns, and cloves and stir until well mixed. Add the ice.

Rinse the turkey, inside and out, under cold running water. Remove giblets and discard or save for another use. Some turkeys come with a gravy packet as well; remove it before roasting the bird.

Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Weight with a bag of ice to keep the bird submerged.

Drain and pat dry with paper towels; discard the brine. Fold the wingtips behind the back and tie the legs together with butcher's twine.

Combine the melted butter and the remaining 1/4 cup of maple syrup. Brush half of the mixture on the bird and sprinkle lightly with Traeger Pork & Poultry Shake or salt and black pepper. Reserve the rest of the mixture for later.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165F. (Use an instant-read meat thermometer.)

Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking. Let the turkey rest for 15 to 20 minutes before carving.

Garnish, if desired, with fresh herbs and/or kumquats.

Note:
Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution.

 

Bourbon Gravy (Recipe from The Food Network created by Nealey Dozier)

This is a Thanksgiving favorite of mine. My favorite part is that it can be made ahead of time - since this recipe doesn’t use pan drippings from a turkey. Anything that can be made in advance on Thanksgiving is a gift - if you ask me. The recipe does call for homemade stock, but if you’re not into that you can use a good quality store-bought turkey or chicken stock. My favorite is Kitchen Basics.


Total:
2 hr 50 min (50 mins if using store bought or previously made stock)

Prep:
10 min

Cook:
2 hr 40 min (30-40 mins if using store bought or previously made stock)

Yield:
2 cups

Ingredients:
For the Turkey Stock:
Turkey neck(s) and giblets, not including the liver(s)
1 carrot, chopped into 1-inch pieces
1 stalk celery, chopped into 1-inch pieces
1 sweet onion, preferably Vidalia, peeled and quartered

For the Gravy:
4 tablespoons butter
1 cup chopped sweet onions, preferably Vidalia
1/4 cup plus 2 tablespoons bourbon
4 cups turkey stock
3 tablespoons cornstarch
Kosher salt and freshly ground pepper, to taste
2 tablespoons chopped fresh sage

Directions:

For the Stock:
In a medium saucepot, add enough water (approximately 5 cups) to cover the turkey neck, giblets, carrot, celery, and onion. Bring the water to a boil; reduce heat and simmer on low, skimming the top occasionally for any foam. Cook the stock for at least one hour and up to two hours. Discard the turkey pieces and vegetables and strain the stock through a cheesecloth-lined strainer into another bowl. Strain again, if desired.

For the gravy: In a wide pot or skillet (just deep enough to accommodate the stock), melt the butter over medium heat. Add the onions and saute until tender, about 5 minutes. Add the bourbon and cook until nearly evaporated. Add the turkey stock and cornstarch and whisk vigorously until smooth.

Increase the heat to high and bring the gravy to a boil. Cook, stirring frequently, until it has reduced down and is thick enough to coat the back of a spoon, 15 to 20 minutes. Season to taste with salt and pepper. Stir in the sage and cook for one more minute. Adjust seasoning, if necessary. Turn off heat and keep warm until ready to serve.
 

Bourbon Glazed Carrots (Recipe from The Kitchn created by Kelly Foster)

These carrots are perfectly sweet - and the bourbon adds a balance of subtle smoke.  

Serves:
6

Ingredients:
4 tablespoons unsalted butter, divided
2 pounds carrots, peeled and sliced on a diagonal into 1/2-inch-thick discs
1/2 cup bourbon
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Coarsely chopped fresh parsley leaves, for serving (optional)

Directions:
Melt 2 tablespoons of the butter in a wide, high-sided skillet over medium-high heat. Add the carrots and cook, stirring occasionally, until the carrots start to soften, about 5 minutes. Transfer to a plate; set aside.

Add the bourbon into the pan and cook for about 30 seconds. Stir in the remaining 2 tablespoons butter, brown sugar, salt, and pepper. Bring to a boil and cook until the glaze begins to thicken, 2 to 3 minutes.

Add the reserved carrots and stir to coat with the glaze. Continue cooking until the carrots are tender and the glaze is thickened, about 5 minutes. Sprinkle with parsley if using and serve immediately.

Recipe Notes:
Make ahead: The carrots can be peeled and sliced up to 1 day ahead. Store in a covered container in the refrigerator.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
 

Bourbon Pumpkin Pie (Recipe from Epicurious)

Throw out grandma’s recipe and jazz up the dessert centerpiece with this custardy, zingy and delicious pumpkin pie. This is the number one thing I’m asked to bring during the holiday season.

Yield:
8 servings

Active Time:
35 mins

Total Time:
6 hours (Includes making pastry and cooling pie - which I don’t do. I buy a store bought crust. Sue me.)

Ingredients:
Pastry dough (Or use a store bought crust - it’s easier and no one ever notices the difference)
1 (15-ounces) can pure pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
3 1/2 tablespoons bourbon
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
Accompaniment: lightly sweetened whipped cream (add 1 teaspoon bourbon per 1/2 cup cream if desired)
Special Equipment
A 9 1/2-inch deep-dish pie plate (6-cup capacity); pie weights or dried beans

Directions:
*If using a store bought crust - which as you can tell is my recommendation - follow the instructions on the package to prep the crust. So you may be skipping the steps with the *next few steps.

*Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
 

Preheat oven to 375°F with rack in middle.
 

*Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.

Whisk together remaining ingredients and pour into cooled shell.

Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.

 

Cranberry Old Fashioned (Recipe from The Federalist by Neal Dewing)

The Old Fashioned is a delicious cocktail - but sometimes they can be a bit on the sweet side. The fresh cranberries add a tartness that I appreciate. Make this your fall and winter themed cocktail and your guests won’t be disappointed...as long as they like bourbon.

Yields:
1 cocktail

Ingredients:
8 fresh cranberries (good luck finding them Thanksgiving week – I used frozen, to good effect)
1 strip of orange zest
2 tsp sugar
2-3 dashes Angostura bitters
2 oz of your favorite bourbon

Directions:
In an Old Fashioned glass, add sugar, cranberries, and orange zest. Saturate with a few dashes of the bitters. Add a splash of flat water and muddle until the sugar is entirely dissolved. There may be some grit in the glass, but as with the example of your family my suggestion is to live with it. Add your bourbon. Fill your glass with ice - a single large cube is preferable. Stir well with a stirrer, or your finger, and enjoy.

About Monica Caron
Monica Caron is Bourbon Zeppelin's Assignment Reporter. When she's not on assignment, you can find her writing about what interests her via her Talking Bourbon column. She recently relocated back to her hometown of Atlanta, GA with her husband and daughter after toiling in publishing for 12 years in NYC. She is passionate about whiskey, cooking, travel and all the cliched things that most people are passionate about. You can find her serving up whiskey reviews, home-cooked meals and sarcasm on her Instagram account @simplyintheflavor as well as bourbon reviews on the ABV Network's Whiskey Corner.
Pappy Van Winkle - The Oyster Knife
Charleston-based Toadfish Outfitters has teamed up with Pappy & Co. to release a limited edition oyster knife made with Pappy Van Winkle used bourbon barrel staves. With every knife sold, Toadfish will rebuild 10 sq. ft. of oyster habitat. The supply of this limited edition offering is running very low, so if you would like to buy one for yourself, or pick one up as a holiday gift, you better order it soon!

Frazier History Museum Masters Series Event – 10/17/18
by Wes Hardin
It is that time again, another wonderful Frazier History Museum event. This one is special for a few reasons. First of all, the guest is none other than Kentucky Bourbon Hall-of-Famer and longtime Master Distiller at Jim Beam: the legendary Fred Noe.  

If that wasn’t enough, Fred took time out of his busy schedule to attend this special, unplanned edition of the series. Back in July, Fred was scheduled to headline a Masters Series Event, but had to cancel at the last minute due to weather in New York that affected his flight. Fred did not have to, but was insistent on making it up to the attending group that night with a special event to be held later. 

This night was aptly named, Dusty Bottle Sampling with Fred Noe. The dusty bottle on this night was more of a unicorn than an actual dusty, but it is none other than Bookers Rye.  

The main difference in this event and the previous event in July was the venue. Yes, we were still at the Frazier History Museum, but now these Masters Series events are being held upstairs on the third floor which is home to the new Bourbon History Museum. The museum is fabulous and has a ton of interactive and learning exhibits as well as a wonderful collection from all of the current operating distilleries in Kentucky. It also has an amazing display of dusty bottles from distilleries long abandoned. For a bourbon history, and dusty nut like me, it is heaven.

After we finished browsing the museum, the doors opened to the bar and lounge area where the night’s festivities would happen. After ordering a Bookers “Sip a While” from the gorgeous bar, I took my seat and started some small talk with my new neighbors. Waiters provided a variety of delicious appetizers including ham and biscuits, beef tornadoes, mini-meatballs, and bourbon infused chocolates from Art Eatables.  
 
Bookers “Sip A While” and appetizers
 
The emcee for the event, Andy Trienen, and Fred Noe entered and took their seats at the front of the seating area. Andy welcomed everyone and then introduced a man that literally needs to introduction in these parts, Fred Noe. As Andy set the table for the conversation, waiters passed around our first tasting which was Jim Beam Black. Fred began discussing the whiskey and its history and his thoughts on its taste and quality. After a few questions from Andy, which were always answered by Fred with an old story, we drank the first offering.

The theme of the night was questioning of Fred by Andy, followed by funny, heartwarming, and even emotional stories by Fred. In between these amazing stories, was our whiskey tastings. After the Jim Beam Black, we moved on to Bookers “Sip A While." The passing around of this whiskey evoked quite a few stories by Fred that were centered around his legendary father, Booker Noe, his family and the rest of the local bourbon industry. I could literally sit around all day talking to and listening to Fred tell stories. One very funny and interesting story Fred told about Booker centered around vodka. Booker had commented at one time, “Vodka has no taste. Mix it with shit and it still taste like shit.”  

The room erupted!  

I did learn a couple of new things regarding Booker and his death. Booker died from complications related to diabetes. He chose to not take dialysis treatment because he wanted to live his best, fullest life. When he was buried, his ashes were buried in a homemade casket created from bourbon barrels with his cane and two bottles of bourbon. One bottle was bottle number one from the first batch of Bookers.
                  
Finally, it was time for the finale. As the waiters passed around our last tasting, Andy started talking about Bookers Rye, which led Fred to telling the story of how that bottling came to be and why it is so highly coveted today on the secondary market. The mash bill for Bookers Rye is a trade secret and no one outside of the immediate family and specific workers know it. As I tasted the Bookers Rye, I was amazed at how creamy and flavorful the whiskey was. The combination of full proof and uncut, rye, and 128 proof would lead you to believe the bourbon would be very, very harsh. It is the opposite. It almost boggles the mind because what you experience versus what you expect is drastically different. I had my pour completely neat and did not find the proof or rye to be over-powering in the least. One of the best, if not the best, rye whiskey offerings I have had.
 

Booker Rye
 
After the tastings were over, Andy fielded audience questions for Fred. I offered up the following: “Outside of Jim Beam products, what is the best bourbon you have tasted?"

I like asking brand loyal whiskey people this question because just asking them the usual “What is your favorite bourbon?” gets the company response. This question is hard to dodge. Fred was a great sport about the question and responded with Wild Turkey Decades. He told a quick story about when Jimmy Russell had him try it before it went to market, Jimmy asked him what he thought. Fred’s response was “How much will you charge?”  Jimmy said $20 and Fred said to order him two cases. When he found out it was $139, he said two bottles works. After the event was over, I made my way to Fred to have a quick conversation. During the conversation I couldn’t pass up a good photo op as well.  
 

Fred Noe and I chatting
 
Well, another great Masters Series event in the books! Andy announced at some point during the event that they were moving this series from once-per-month, to bi-monthly, with future plans to do weekly events. This was very exciting news and I can’t wait for the next event in November.

About Wes Hardin
Wes Hard is a Business Unit Manager for automotive supplier by day; bourbon freak by night. He grew up in southern Kentucky and moved to Louisville in the year 2000. It was during that time he started getting introduced into the world of whiskey and specifically bourbon. He got the bug pretty heavy four years ago and recently began writing reviews on store picks for the ABV Network's Whiskey Corner and writing stand-alone articles for different outlets on the AVB Network.  If you have a sample you would like me to review here, please shoot me a message on Instagram @bourbon_wes or email me at whardin73@gmail.com.  

Our Favorite Brands of Whiskey in Amazing Photos!

About Nate Woodruff
Nate Woodruff's company, Whisky With a View, is dedicated to bring you beautiful pictures of whisky. He's a regular in the bourbon community on Instagram where you can find him with the ID of @whisky_nate.
Bourbon Nuggets

Did you know the ABV Network is producing a movie? It's true. Through the company's Bourbon Sasquatch division, a documentary focusing on the craft bourbon industry is being shot and edited right now. Look for the premiere of this movie at the 2018 New Orleans Bourbon Festival.

Maker's Mark Distillery on the Move
(May Come to Visit You Soon)
by Colonel Steve Akley

Okay, the historic Maker's Mark Distillery in Loretto, Kentucky, is definitely not moving; but, there is something pretty cool going on that may be coming soon to a city near you. Maker's has a traveling distillery set-up that is looks pretty cool, has some interactive components and is one helluva a party!

The exhibit, which includes a mock-up mini distillery in a trailer, a bar area, a camera and screen allows you to experience a distillery visit at your favorite liquor store or, in my case, liquor distributor. The exhibit came to Major Brands in St. Louis, the local distributor for Maker's. In addition to a chance to try the Maker's lineup, they served a catered barbecue lunch, had music and collected used winter coats for local charities.
Inside the "distillery" and a look at the photo area
On top of the food, drinks and networking opportunities, you could get your photo taken in front of a stack of barrels thanks to the camera screen, stamp a bourbon barrel, or get a customized gift made in the "mini distillery." You could also "dip a bottle of Maker's" via a virtual reality game they had set-up.

It was cool... it was fun... it was free. That's a pretty good trifecta right there!

I learned about the event as a Maker's Mark Ambassador. To make sure you don't miss out, if you aren't already an ambassador, get signed up by clicking here.
Maker's Cask Strength... Cheers!

Welcome to the Whisk(e)y Warrior Award!
On the first of every month, someone is awarded the prodigious title of Whisk(e)y Warrior. A question and answer interview is conducted with the valiant warrior, and then distributed to the world in a special Whisk(e)y Warrior Release. What is a Whisk(e)y Warrior? Find out more by clicking here.

And now, we proudly present your Whisk(e)y Warrior.
He’s a whiskey ranger roaming the woods. He walks the smoky dew. With a singin’ claymore, he hacks and slashes, brakes and bashes, laughs and dashes at them all. An unstoppable foe of stereotypes, he’s the type to take them on. He is… 
 

Donald Ruger, Jr.,
Whisk(e)y Warrior!


 
Interview:
Zac: Where are you at in the country?
Donald: I live in Spokane, Washington.

Zac: What first got you into whiskey?
Donald: So, my dad has always been a bourbon drinker and growing up I was very much like I’m never going to touch alcohol. Then, I got into college and things kind of changed there. You finish developing, you kind of find out who you are, what your personality type is. Well, all my friends are drinking vodka and really cheap beer, I decided that’s not me. I didn’t like vodka and didn’t like cheap beer. I remembered my dad drank bourbon, so I’ll give whiskey a try. I started with Crown and Canadian Club, which was my first purchase at 21. Not a horrible $18 bottle.
 
Zac: As you’ve continued to try different whiskies, has your palate changed since the beginning from what you initially liked to what you like now?
Donald: Oh absolutely. Whiskey is so subjective. You can have one experience one time and give it like three or four years later and you’ll find out that you cannot stand that whiskey anymore or something you didn’t like back then, you find that it’s your new favorite thing. 
 
Zac: What motivated you to start your Instagram page and to educate others as you’re going along this journey?
Donald: I think there’s a lot of rooted stereotypes with whiskey. In college [I got] “Oh you’re the old man,” even though I was younger than most people. Whiskey is not an old person drink anymore. It’s kind of expanded the horizons and there’s more different types of whiskey today than there was a few years ago. There’s a lot of stigmas that still need to be broken. You know, “Oh you can’t mix a single malt with a soda.” I have posts almost a year ago when I poured Ardbeg 10 into a Mountain Dew and I made a Smoky Dew. I had someone immediately comment along the lines of, “That’s pretty much sacrilegious and you can’t do that. You’re wasting good whiskey.” It’s like well that’s okay, your opinion matters too, but you know you don’t have to imprint your opinion on others when clearly there’s a whole world out there spent around mixing stuff. You can break down those walls and just enjoy it the way you want to enjoy it. I try to push that through my Instagram as well, even with my barrels when I mix bourbon with those.
 
Zac: Tell me a little bit about your barrel experiments.
Donald: Oh, so I got a 1-liter and a 2-liter aging barrels and decided that I want to try and take some cheap whiskey and make it taste better somehow. I just fool around with the whole aging process and double aging that’s already been bottled by a company. With the 1-liter I decided I’d pour wine into it but I didn’t want to do the typical Port or Sherry. I know those are used because they work but I found Shiraz wine, it’s Australian, and it has a lot of the dark stone fruit flavors. I thought that would be really cool to put into like say Elmer T. Lee or Blanton’s meets Shiraz. I found Ancient Age, same mash bill as Elmer T. Lee and I found Benchmark 8, which is the same mash bill as Blanton’s. I figured see what happens and I’m very happy with the results. It definitely absorbs that dark stone fruit from that wine and to be honest it makes the wine taste pretty cool too when you bottle it up after it’s been in the barrel. 
 
Zac: About how long did you leave the wine in the barrel?
Donald: So, when I first did it, I left the wine in for a month. 
 
Zac: And then how long did you leave the whiskey in?
Donald: The first time I did the whiskey was two weeks. And then I would sample after the two weeks. It’s more surface area for the wood but I figured two weeks would be a safe bet for start to absorb some of the wine with the weather in Washington how it’s usually a little bit cooler I figured it gave it some more time. If it still had some of that steep whiskey sour note I’d let it sit a little longer but usually no longer than three weeks in the 1-liter. I found out that three weeks it starts to get very rough, edgy and sharp on just about every flavor. 
 
Zac: So, for a 1-liter barrel that’s about the maximum?
Donald: In my experience, yeah.
 
Zac: What advice would you give to new whiskey drinkers?
Donald: Don’t be afraid. Don’t be discouraged. Not all whiskey is for everyone. Not everyone’s palate is the same, so if your offered something by all means try it and then make your opinion up later. Even go back and try it again. You might see that it’s changed and it’s grown on you.
 
Zac: What would be your top three most bang for your buck whiskeys?
Donald: Woodford Reserve, easily for a bourbon. For me, Old Pulteney 12 would go on there. It’s a little pricey in Washington, but the other states still around $40. And Buffalo Trace.
 
Zac: As you look to the future do you have any whiskey goals for the future?
Donald: Absolutely. My long-term goal is to have a whiskey from every creating country.
 
Zac: If I were visiting your area, is there a whiskey destination that you would recommend?
Donald: Hogwash Whiskey Dendowntown. They have a phenomenal selection, reasonably priced and it’s kind of like a hipster speakeasy. Probably the best way to describe it: "that Washington vibe."
 
Zac: Donald, thank you so much for letting me talk with you today and I wish you all the best along your whiskey road.

If you’d like to connect with Donald then check out his Instagram page @thewhiskeydive.

Remember to nominate your favorite Whisk(e)y Warriors by clicking here. The next award will be released December 1st.

We’ll see you then. 
- Zac Smith
 

Arnold Rothstein
Brains, Bankrolling and Bootlegging
During Prohibition, often heavily armed and under the cover of darkness, bootleggers kept the booze flowing and the parties jumping at the speakeasies. The risks were high, but the payoffs were even bigger for the bootleggers. The demand was high and the supply at the time was low. Six medicinal permits were granted to distilleries during Prohibition, and it seemed that everyone had a medical condition that bourbon could cure!
 
While there were a lot of small bootleggers who could bring a few bottles at a time, the speakeasies were interested in larger volumes. They sought out bold gangsters with fast cars, firepower, and deep connections that weren’t afraid of the law. One of the most well-funded bootleggers was Arnold Rothstein. Rothstein was referred to as “The Big Bankroll” and “The Brain” because of his business acumen and his deep, deep pockets.  
 
Rothstein was born in New York City on January 17, 1882. A savvy businessman, he began to amass his fortune through gambling and loan sharking. One of his most famous gambles was on the 1919 World Series. Rothstein worked out a deal with the Chicago White Sox first baseman to convince the Sox to lose the Series to the Cincinnati Reds. Rothstein bet on the Reds to win and won a sizeable purse of $350,000. The White Sox players, who felt they were underpaid by their ownership at the time, reportedly received $80,000 from Rothstein to take a dive on the World Series. Rothstein had a diverse financial portfolio, making bets on horse betting (which he often fixed) and poker games. He joked that the only thing he didn’t bet on was the weather, because he couldn’t control it. He was said to be a millionaire by the age of 30.
 
When Prohibition hit in 1920, Rothstein became one of the major bootleggers, as he had the financial resources, high ranking political connections, and deep connections with organized crime. Rothstein arranged for shipments of the “medicinal” bourbon and other spirits along rivers, arranging for complex guarded convoys at pickup ports. He recruited heavy hitters such as Meyer Lansky, Charles “Lucky” Luciano, Dutch Schultz, and Jack “Legs” Diamond to work in his bootlegging ring. They smuggled both American whiskeys and bourbon and Canadian whiskey into illegal drinking establishments. He worked primarily in New York and New Jersey, ensuring the speakeasies had a variety of bourbons, whiskeys, rums, and whatever the consumers demanded. Rothstein was a man who knew the how and where to make deals happen. 
 
As other bootleggers entered the game, Rothstein saw his profits become decentralized and looked for other ways to make money. He entered the narcotics smuggling business, and would often mix in parcels of narcotics into trucks that were already carrying smuggled whiskey. Seeing the dollar signs, he left the booze business and shifted his energy solely into narcotics. Other spirits bootleggers saw his exit as an opportunity to expand their footprint in the whiskey bootlegging business. 
 
Arnold Rothstein continued to fix the books at both ends. He made bets and fixed bets. He made money, but also made enemies along the way. Reports are that he had an unpaid debt that rubbed some of his adversaries the wrong way. While Rothstein was usually heavily guarded, his enemies got the best of him and he was gunned down during a poker game in November of 1928 and he died from his injuries.  
 
Love them or hate them, bootleggers such as Arnold Rothstein kept the bourbon business going during the bleak times of Prohibition. It was a high stakes game but the payoffs were even higher. The Volstead Act may have said that booze was dead, but in the cover of night, the bootleggers kept the libations flowing and hope for a day when the bourbon would once again flow!  

Cheers to you, AR!
About Andrea Holak
Andrea Holak is a St. Louis resident where she works as a grant administrator at a local nonprofit which provides housing and related supportive services to people who are affected by HIV/AIDS. In her spare time, in addition to spending time with her husband, two Australian Shepards and a cat, Andrea enjoys all things bourbon. She has joined the BZ team to tell the stories of bourbon history. You can find Andrea on Twitter or Instagram with the name @redtumbleweed virtually hanging with the bourbon crew!
Bourbon Nuggets
Everybody knows you could get "medicinal whiskey" during Prohibition, but did you also know that it cost, in 2018 dollars, about $80 for a pint of medicinal whiskey and you could only get one (per family member) every 10 days. We complain about prices and allocations today... that is absolutely crazy!
This Month's Selection...

Mishka
by Scottsdale Beer Company
We’re here again!

My most favorite time of year. Stout season. This is when all breweries get to show the fruit of their labor by showcasing barrel-aged beers that have been aging up to a year. As your barrel aged beer lover, I’m always on the look out for what’s debuting. 

Just in time for the holiday festivities, Scottsdale Beer Company releases Mishka, the second release in their tattoo series, a collaboration with local tattoo studio Old Town Ink. I collect beer can labels and found this to be especially beautiful. 

This imperial chocolate stout was aged in Templeton Rye Whiskey barrels for a full year, just the way I like my aged beers (no less than six months). The time spent in the barrel was well served.

The smell is subtly sweet with warm spice. First sip boozy, bitter chocolate, dense, thick body, dark roast very present charred wood. Served with after Thanksgiving dessert would make your holiday complete. The very warming 10% abv combined with your massive dose of tryptophan will have your eyes heavy and your pallet satisfied. 
 
4.0 / 5.0
Try your bourbon in a beer

About Della "Six Feet of Dynamite" Fain
Arizona resident. Chi-town girl. Avid craft brew drinker. Stout and porter lover. Getting to love all things craft... one brewery at a time. Like most of the BZ team, Dynamite is a regular member of the bourbon crew on Instagram and her Untappd account is not to be missed (@sixfeetofdynamite for either Instagram or Untappd).

Colville Small Batch
It seems like the bottle I am going to review this month should have been reviewed last month for Halloween. It has a spooky story to it. The bottle I have picked for this month is Colville Small Batch and it is 86 proof.

Colville is named after a famously haunted bridge in Bourbon County. The bridge crosses Hinkston creek and is believed to be a source of paranormal activity. It is rumored that a man was hung under the covered bridge and that his ghost haunts the bridge. Another story is of a young couple that missed the bridge and drove into the creek where they drowned. People claim to see lights shining up through the cracks of the bridge from underwater. 

Colville is distilled in Kentucky but bottled in Lake Alfred, Florida. It is aged 5-years in American White Oak. They are very tight lipped on who in Kentucky actually distills it for them. There really is not much information on the bourbon available online. This is another one I have picked blindly from the MLCC price book.

Well it is time for the tasting. I know there is a spirit and a pun is there somewhere, but I am going to leave it alone. I got my BZ Glencairn glass and my boom box. This month I am listening to “Leprosy” by the band Death.

These are the Tampa Bay Death metal band not the Detroit based punk rock band. RIP Chuck. You guys were always nice to me every time we met.
 
Here is my take on Colville small batch:
Color: Golden
Body: Strong with a burn
Nose: Alcohol, apple, cinnamon
Palate: Wood and apple, heavy corn taste
Finish: Strong burn

I like this one, scary story and all. It gets a big \m/ from me. I finally found one that is not nasty tasting. The last few I have done are not so great I was getting disappointed that I couldn’t find any non-expensive but good tasting bourbon.

On another tangent, I soooo want to go down to Kentucky and ghost hunt. It would be awesome to get a bottle of bourbon and sit there and wait for a ghost to show up. I like Colville on the rocks and neat. It is no Pappy but still is not bad. I would serve this to friends without being ashamed.

Until next month I’ll be keeping it metal in Detroit. 

\m/
About Greg Schneider
Greg Schneider loves three things.... heavy metal music, bourbon and a good deal. He's managed to indulge all three in his \m/ Value Bottles column. Greg uses a simple system of "\m/" for bottles he recommends (the keyboard shortcut for the Ronnie James Dio "thumbs up") and "m/" for ones he doesn't like (the keyboard shortcut for "giving the bird").

Click here if you would like to email a suggest value bottle to Greg. His Twitter I.D. is: @schneiderg63.
All of the information you need to know about a distillery.
Name: 
12.05 Distillery

Location: 
636 Virginia Ave, Indianapolis, IN 46203

Hours: 
Thursday – Saturday 12:00 - 10:00 PM
Sunday 12:00 – 5:00 PM
                  
Website:
www.1205distillery.com

On social media you can find them at: 
Facebook: 
@1205Distillery

Twitter: 
@1205Distillery

Instagram: 
@1205distillery

Tours:  
You can book your tour on their website at least 24 hours in advance. They are given by request Thursday-Sunday from 12-5. They last approximately 15-30 minutes and cost $5 per person. The fee is waived if you make a purchase in the tasting room.

About:  
Named for the date Prohibition was repealed, they are a small batch distillery in Indianapolis, using fresh, locally sourced ingredients to produce their spirits. 

Product lineup:  
Straight Bourbon Whiskey (85 Proof), White On The Line Wheat Whiskey (90 Proof), Four Finger Rye Whiskey (90 Proof), Corn Star Corn Whiskey (80 Proof), The Barreled Reporter (Limited Release, 85 Proof), Vodka (80 Proof), New American Gin (80 Proof), and Rhubarb Liqueur (40 Proof).
 

About Justine Mays
Justine Mays is a resident of Lansing, Michigan. Justine can regularly be heard on The Bourbon Daily as an invited guest on the show. She is also part of the Instagram bourbon community where she can be found with the ID: @justine.mays. 

In Search of a Narwhal
An Editorial by our Own Colonel Steve Akley
In bourbon terms, "a unicorn" is a reference to a bourbon that is so hard to find, it's almost like a mythical creature. You literally question whether or not it even exists.

The problem with having unicorns represent heavily allocated and highly desirable bourbon offerings, is the fact that unicorns do not exist. At least I think not. I mean Wikipedia, which cannot be wrong, says the unicorn is a legendary, yet mythical, creature. 

Wouldn't we be better suited to utilize an animal that is so rare, and delightfully weird, it seems like a mythical creature, but it's not?

Well, I think so, and I want to put a push to make that animal the Narwhal. 

Once again using only Wikipedia as a source (as any good journalist does), we see that the Narwhal does exist. They even have a cool graphic to show its size (apparently using a guy as scale who looks like he is in the act of falling down with a backpack on and wearing very stylish flat-front clown shoes... I feel like the shoes help explain why he is falling):
Like our own Renee Howe, Narwhals apparently live in Canada (and Russia... and Greenland... which I'm not sure if people live in Greenland or not, Wikipedia had crashed and wasn't available as I went to finish this piece).

I forgot where I was going with this.

Oh, wait, I know... why would we call something that is tough to find, but does actually exist, a unicorn? If it didn't exist at all, that's a unicorn. Like Renee Howe's Narwhal Canadian Whisky. That's a unicorn. You can search for that sumbitch all day and all night for a fortnight (not sure how long that is... Reminder: Wikipedia is down, folks as I write this) and you'll never find it.

Something that is tough to find, let's say the King of Kentucky, now that's a Narwhal. It actually does exist, it's just not easy to track down. You can see actual photos of it on Instagram. (Well, I mean you can see unicorn photos on there too, but I'm almost sure those are doctored). People we know, like Jeremy Schell, for instance, have actually scored a bottle of King of Kentucky. No matter how much we despise Jeremy for scoring bottles of everything, we can confirm the existence of these things through people like him. 

For those of you who don't know Jeremy, here is a photo so you will recognize him when you run into him if you have questions about hard-to-find offerings:
 

Jeremy Schell

So the King of Kentucky. It exists. Other hard-to-find bottles do as well. That's the bottom line here, folks. It's tough to find... like the Narwhal... but can be found (rumor has it, a Narwhal named Professor Plum lives in a 3-acre lake, not 10-minutes from Renee's house).

So that's it.

That's my idea, it's my request, it's my passion. Call tough to find bottles Narwhals, not unicorns. Tag me in on Instagram (@steveakley) with your Narwhal finds. Let's make this a thing.

It makes sense.
And finally...
An Editorial Look at the World of Bourbon

Shave off the Beards, Drink all the Bourbon
We are halfway through a busy bourbon fall release season full of amazing bourbons including Buffalo Trace’s highly anticipated Antique Collection and Four Roses’ 130 Anniversary Limited Edition Small Batch. And while all of that sounds amazing and the majority of us are on the hunt searching for these unicorn bottles to add to our collections; I must ask you to stop and have a seat to take this moment to discuss something of utmost importance —- your health. Not us women, that was last month - with Breast Cancer Awareness month. I’m talking about the number one consumer demographic in the bourbon industry – Men. For the entire month of November, I am challenging you and the Bourbon Industry to make an everlasting impact on Men’s Health by shaving off your beards and stashes and joining the Movember Movement.
 
The Movember Foundation started out of a candid conversation between friends in a bar back in 2003 and the concept is fairly simple. Shave off your ‘MO’ustache on November 1st and let it grow in all month long to bring awareness to men’s health issues such as prostate and testicular cancer, mental health and suicide prevention. Why is this important? Well, men don't necessarily skip to the doctor’s office when something is wrong with them. Nor do they have many confidants to discuss some of their deepest fears and anxieties with. True, men do come together to sip their bourbon, but lets be honest here. How many are having deep and truthful conversations about themselves and their health while sipping whiskey with friends? 

There in lies the challenge to you and the bourbon industry. Men – major consumers of our beloved Native Spirit – die on average of 6 years before their female counterparts. 1 out of 9 will be diagnosed with prostate cancer and 3 out of 4 suicides are men. These numbers are shocking. Some of your favorite drinking buddies are at serious risk. From an industry perspective, your largest consumer demographic is more informed about the whiskey making process than they are informed about their risks for cancer and other health issues. We need your help. If you care about the consumers who eagerly hunt all year long for a bottle of your whiskey, have some of their fondest memories while sipping your bourbons with friends and family; we need you to lead the conversation on keeping them healthy while they imbibe all your whiskey. Not only shave off your moustaches, but consider supporting organizations that provide health services to men in underserved communities. Support awareness groups like the Movember Foundation who continues to educate and empower men to take a proactive approach to managing their health. It’s time to invest in your consumers who essentially have been investing in you all these years. 
 
It’s also time that we (writers, readers and listeners of the ABV Network) leverage all of our influence and encourage our friends, family, audiences, and consumers to educate themselves on the need for more awareness around men’s mental and physical health. I know, I don't have a beard; but I do care about all of the men in my life – especially my Bonded in Bourbon partner Armond; my bourbon bestie, Colonel Steve; and the bourbon infamous, Evan Haskill. So will you join me? Will you shave it off to save someone’s health? I promise it will grow back fuller and fluffier than ever before. You can still hunt, collect, and drink all the bourbon you want while you wait too… as long as you promise to have the conversation about the importance of health when someone asks, ‘what happened to your beard’?
About Samara Rivers
Samara Rivers is the founder of the Black Bourbon Society (blackbourbonsociety.com), and the owner of her own events planning company (samara rivers.com). She can be found regularly as a fill-in co-host on the ABV Network Show, The Bourbon Daily where she is friends with Network owner Colonel Steve Akley. Steve sums up Samara rather easily by saying, "If you meet Samara you have a friend for life. She's a genuine person that is passionate about everything she does and a true steward of the bourbon industry."
Listen to This Issue of Bourbon Zeppelin
It's true, you can actually listen to this issue via Bourbon Zeppelin, the Podcast. The show is hosted by BZ's own Wes Hardin. He picks some of the top stories and reads/comments on them. He also adds in some bonus material.

You can listen to BZ on iTunes, Stitcher, Google Play, your favorite podcast provider or you can tune in on our website by clicking here!
Additional Reading
by Colonel Steve Akley
I have launched a blog on ABVNetwork.com under the "Cool Muses" section called, "Our Bourbon Journey." It's a combination of my personal bourbon journey, the journey of my team at the ABV Network, what's happening at the ABV Network and bourbon reviews.

If you love Bourbon Zeppelin, you are going to also love this blog. Check it out today!
by Jordan Grigsby and Team
The newest offering to abvnetwork.com is a blog run by Jordan Grigsby and a team of bloggers. It's called Whiskey Corner and it covers whiskey reviews, the whiskey lifestyle, events, product sampling and much more. You can check out this ABV Network exclusive offering by clicking here.
Items from Steve and the Bourbon Zeppelin team
Bourbon Mixology Volume 2 is author Steve Akley's best selling book of all-time. The premise is simple: have 50 iconic bars share their signature bourbon cocktail. The bars selected do not fail to impress with their unique takes on some classic drinks and well as some very original creations.

The book literally becomes a travel companion piece as you will want to see out these bars on your next business trip or vacation. Get your copy right now!
Buy Now
Bourbon Mixology Volume 4 is author Steve Akley's newest book. In this edition, 50 craft distilleries share signature bourbon cocktails made with their bourbon. 

Grab your copy today!
Buy Now
Mules and More features 40 craft breweries sharing a signature beer cocktail. With the popularity of the Moscow Mule, beer cocktails are becoming more popular and this book highlights the craft breweries featuring their products in their own unique beer cocktails.

Grab your copy today!
Buy Now
Don't want to miss an issue of Bourbon Zeppelin?

The only way you can ensure you get every issue of B.Z. is by having it delivered directly to your email inbox on the first and fifteenth of every month. If you want to receive the bourbon magazine of newsletters written for bourbon fans by bourbon fans, simply click here to sign up for your free subscription.
Bourbon Zeppelin is a 25-times yearly newsletter publication sent out to the 80,000+ social media followers of author Steve Akley (monthly plus a special "Black Friday Gift-Giving Edition"). If you would like to have any questions about the publication, would like to say, "Hello" or you are interested in promoting your product/brand via Bourbon Zeppelin, please email Steve.
Like any business, Bourbon Zeppelin has expenses. While we've elected to go with a "no advertising policy," those fans who enjoy reading BZ, and want to assist in helping with some of these expenses now can since we have started a Patreon page. We've got rewards and recognition for those who can help us continue to deliver incredible and unique bourbon-focused content.


CLICK HERE TO CHECK OUT THE BZ PATREON PAGE: 
patreon.com/bourbonzeppelin
The Bourbon Zeppelin Sample Policy
Bourbon Zeppelin accepts product samples in exchange for a fair and honest review by a B.Z. team member or members.

The Bourbon Zeppelin Jack Daniel's Policy
We love it. While it's classified as "Tennessee Whiskey" it's treated with the same as any other bourbon here.
By the way, the same goes for George Dickel (we love them, too!)
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Also, be sure to LIKE us on our Facebook (Bourbon Zeppelin)!
978 likes as of November 1, up from 924 on October 1. Help us get more!
Goal = 1,000,000 Likes (0.000978 of goal achieved so far)
All-Time "From The Cave" by Aaron Cave Rankings:
Here is the ranked complete list of all bourbons that have been rated by Aaron Cave for Bourbon Zeppelin: Knob Creek Single Barrel 95/100 Blanton's Straight from the Barrel 95/100 MB Roland Single Barrel 94/100 Four Roses Single Barrel Private Selection OESV Recipe 92/100 Knob Creek 25th Anniversary 92/100 Willett Family Estate 9 Year Old 91/100  1792 Full Proof 91/100 Peerless Rye 91/100 Barrell Single Barrel (Lincoln Road Package Store Pick) 91/100 Russell's Reserve Single Barrel 90/100 Belle Meade 90/100 Jack Daniel's Single Barrel 90/100  Old Weller Antique (Private Barrel Pick) 90/100  2015 Old Forester Birthday Bourbon 88/100  Woodinville Whiskey (store pick) 88/100. George Remus Single Barrel Raye 87/100 Wyoming Whiskey (store pick) 87/100
All-Time Bourbon Barrel-Aged Beer Reviews by Six Feet of Dynamite Rankings:
Here is the ranked complete list of all bourbon barrel-aged beer reviews that have been rated by Six Feet of Dynamite for Bourbon Zeppelin: 5 Sticks of Dynamite: County Pumpkin by Superstition Meadery -- Black Butte XXXVIII by Deschutes Brewery -- Pump[KY]n by Avery Brewing --  Bourbon Barrel Quad by Boulevard Brewing Co.-- Maple Jesus by Evil Twin -- So Happens it's Tuesday by The Bruery -- Headless Heron by Central Waters Brewing -- Devil's Teeth by Modern Times -- 4.75 Sticks of Dynamite: Shot in the Arm by McFate Brewing -- 4.5 Sticks of Dynamite: Stickee Monkey by Firestone Walker --  4.25 Sticks of Dynamite: Harvest LE by J.W. Lees -- Johnny Cash'd Imperial Coffee Stout by Mason Ale Work -- Dark Adrenaline by Shop Beer Co. -- Mash by The Bruery -- Kentucky Old Fashioned Bourbon Ale by Alltech -- 4 Sticks of Dynamite: Genie in a Bottle by The Dudes' Brewing Company -- Mishka by Scottsdale Beer Company -- Dementia by Ska Brewing -- Oil Man by Elevation Beer Co. -- The Lost Abbey Track #08 -- 3 1/2 Sticks of Dynamite: Collaboration #6 by Boulevard Brewing -- Bell's Brewery Black Note Stout -- 3.75 Sticks of Dynamite: Barrel-Aged G&T Goes by Anderson Valley --3.25 Sticks of Dynamite: Dark Apparition by Jackie O's -- 3 Sticks of Dynamite: No entries yet -- 2 1/2 Sticks of Dynamite: Quintaceratops by Brooklyn Brewery -- 2 1/4 Sticks of Dynamite: "K" is for Kriek  2 Sticks of Dynamite: No entries yet -- 1 Stick of Dynamite: No entries yet
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Patreon Supporters of Bourbon Zeppelin
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Diamond Status - Erik Hasselgärde

Pappy Status - Corby Harris, William Reigle, Derek Haas, Sandy Akley, Stacey Spears & Tom Szydelko
Bourbon Zeppelin - The Team

In addition to the guest contributors, Bourbon Zeppelin has an incredible staff in addition to editor and publisher Steve Akley. Steve's daughter Cat runs the BZ Facebook page. The writing team includes feature writer Monica Caron, Editorial Writers Samara Rivers, Armond Davis and Tony Freund, Assignment Reporters Wes Hardin, Jordan Grigsby, Stephanie McNew and Stacey Spears and the following Columnists: Andrea D. Meriwether, Abby H., Nate Woodruff, Joy "CigarFoxy" Larkins, Jeremy Schell, Six Feet of Dynamite, Evan Haskill, Andrea Holak, Greg Schneider, Zac Smith, Justine Mays, Raymond Culbert and Mike Williams.

Interested in joining the B.Z. team as a contributor? If so, just email Steve Akley to talk about it!
Bourbon Zeppelin Reprint Policy
Bourbon Zeppelin authorizes bloggers and newsfeeds to reprint its content without authorization, providing these two stipulations are met:
  1. Bourbon Zeppelin is noted as the creator of content (Please include issue number/month/year)
  2. When an author is listed for an individual article, that person is also acknowledged as well
Copyright © 2018 Bourbon Zeppelin, All rights reserved.


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Bourbon Zeppelin is delivered to you raw an unedited by author Steve Akley on the 1st and 15th of every month. (Apologies for any errors.) Check out Steve's books by clicking here: Steve's Catalog on Amazon.