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Plenty of coconut on the nose neat, desiccated, cream, chocolate and flowering gorse with its distinctive smell of coconut and vanilla. To taste, salted chocolate and hazelnut brownies with stem ginger as well as Moroccan spiced honey. After reduction we poured Grand Marnier of Stracciatella ice cream, made caramel popcorn and an orange pound cake. Takes water extremely well on the palate, creamy and sweet with a hint of spicy bitterness like a homemade root beer barbeque sauce using sarsaparilla and liquorice roots, vanilla beans and molasses. The mash bill for this bourbon consists of 60% corn, 36% rye and 4% malted barley, matured in a #4 char new oak barrel with #2 char heads.
About MGP
Ask any bourbon enthusiast, and they’ll probably roll their eyes, scoff, or worse, get angry at any mention of MGP bourbon. You might even hear them passionately exclaim that it’s not “real” bourbon. MGP bourbon stands for Midwest Grain Products, an industry term used to describe mass-produced bourbon in Lawrenceburg, Indiana. This distillery produces spirits for private labels to sell. It is said that the location distills most of the bourbon and rye whiskey available on the US market. These mass-produced bourbons are then bottled and sold as the brands’ own. About 50 different “craft” distilleries and bottling companies source their spirits from the Indiana-based distillery, with Diageo being its biggest customer today. MGP-style bourbon distilleries weren’t in play until the United States had a means of transportation effective enough to deliver the batches of spirits. Back when MGPs were virtually unheard of, the spirits in the country came directly from the person who distilled them. In the case of retailers, they got the supply in bulk from the distilleries themselves. The MGP distillery in Indiana was established in 1847 and was bought by Seagram in 1933. If you see the words “Distilled in Indiana” printed on the label of a bourbon bottle, this is a clear indication that the spirit had been sourced from MGP, even though the brand did not specifically disclose it. MGP can provide the yeast, grain, and barrels to make the spirit, or the client can bring their own. The distillery will then ship the barrels to the customer to age, dump and ship the juice itself, or dump and blend the juices. MGP carries various mash bills (more than a dozen) to cater to what the brand is looking for. Do you want a robust mash bill made from 60 percent corn, 36 percent rye, and 4 percent malted barley? How about a smoother mash bill made from 75 percent corn, 21 percent rye, and 4 percent malted barley? The distillery’s most popular mash bill is the rye-heavy formula, with a whopping 95 percent. It is said that Bulleit Bourbon uses this mash bill.
Distilleries that use MGP
- Diageo
- Bardstown
- Bull Run
- Barrel Craft
- Litchfield
- Underdog
- Cadee
- George Dickel
- Prohibition Spirits
- James E. Pepper
- Temperance
- Brother's Bond
About SMWS
The Scotch Malt Whisky Society was founded in Edinburgh in 1983 by Phillip 'Pip' Hills who, while travelling around Scotland in the 1970s, fell in love with whiskies drawn straight from the cask. After he expanded his syndicate the Society was purchased by Glenmorangie PLC in 2004. In 2015, the Society was sold back to private investors. In June 2021, the private owners floated the holding company The Artisanal Spirits Company plc on the Alternative Investment Market of the London Stock Exchange.
It has a unique code system where the first number refers to the distillery and the second refers to the cask from which the bottle comes. SMWS also offers the largest range of distilleries of any independent bottler. These curiously named drams really do have something for every whisky lover!
The SMWS are one of the Britain's most revered independent bottlers with a worldwide network of partner bars with one mission of getting as much whisky at natural cask strength without water to different nations including USA, Canada, Switzerland, UK, Austria, Germany and many others.
These older labels from the first runs are mostly with distillation methods that include direct heat which was replaced with steam for many distilleries for environmental reasons changing the taste of whisky forever. It'll get real interesting when nuclear fusion is used to distil whisky. We might glow green for a few weeks after we drink the stuff. Who knows.... but all we know is that the old stuff has a musky taste that is VERY welcomed by people nowadays trying to time travel through whisky's past.