Evan Williams Master Blend

I like blending bourbons. I've mentioned that ad nauseam here on the blog. I think that blending what you have on hand to make "new" bourbons is fun and lends variety to the bourbon shelf that isn't always there otherwise.

Blending is an art celebrated by whiskey producers in other countries. Master Blender is an important title, and media outlets interview those that hold it.

Here is the States? Not so much. We assume that a blend means it contains vodka (mostly because American Blended Whiskey is allowed to be blended with vodka) and so, with a few notable exceptions, we rarely talk about blending. 

So when I was walking through the liquor store and saw a $50 bourbon, from a large manufacturer, with "blend" in the name...well I had to take a look. It turns out that it was a bourbon that was intended to be an exclusive of the Evan Williams Experience. Due to a quirk in Kentucky law, liquor stores are allowed to order them as well, and this one had.

So what was it? Well, it is a blend of various Evan Williams expressions: Black label, Bottled-in-Bond, 1783, Single Barrel, and 23-year-old. That last one possibly to justify the price, because it is a little pricey. I paid $54 for a bottle that is made up of things that normally cost right around $20. Good thing it was a souvenir. Some people overpay for T-Shirts while on vacation, I overpay for whiskey.

Evan Williams Master Blend

Purchase info: $53.99 for a 750 mL bottle at Westport Whiskey and Wine. 

Details: 45% ABV. A blend of 5 Evan Williams products. 

Nose: Floral with vanilla, caramel, nutmeg, dried grain, some oak and a hint of soap. 

Mouth: Good Spice with nutmeg, vanilla/caramel, dried grain, and oak.

Finish: Nice length with a gentle warmth. Lingering baking spices.

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Thoughts: I like this. It is a nice blend that captures the essences of its constituent parts. The grain is there from the younger varieties of Evan Williams, but some of the oak is there as well.

So is it worth the price? Not a chance. Evan Williams Master Blend is an interesting souvenir bottle, but nothing more.


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Mr. Boston Drinks website

I don't make a lot of cocktails. Wait, check that. I make a ton of cocktails, they just all happen to be a variation of the Manhattan. And over the course of the last couple years, I've been trying to expand my horizons. Which is why last year when Sazerac launched the Mr. Boston site, I bookmarked it.

And then waited a year to remember that I had done so.

Last week, I was cleaning up my bookmarks when I remembered it was there. Of course, this seemed like a great excuse to put it through its paces and see if I could find anything interesting. 

According to Wikipedia, Mr. Boston was started as a distillery in, you guessed it, Boston in 1933. Within a few years, they were publishing their Mr. Boston Official Bartender's Guide to help promote their products. For the next 77 years, the company and its various owners published the book with the last edition being published in 2012. In 2009, Sazerac bought the brand and its guide as part of their purchase of the Barton Distillery and brands. According to the company, they immediately started working on bringing the venerable old publication into the modern age by putting it online. 

And this is the part that I find pretty cool. They have digitized the records of every edition they could lay their hands on. That means, if a drink was in multiple editions, you can swap back and forth between the editions to see how the recipe has changed over time. I find that pretty cool and is a step that many companies wouldn't have bothered to take since it probably took a lot of extra time and money to accomplish.

So is the site any good? Yeah. I love it. It's designed with a cool Art Deco feel that is very appropriate for a site that celebrates a history that goes back to when Art Deco was cool the first time. It is easy to use both on the desktop and on your phone. The directions come with an image of the glass you might want to use and a difficulty level so that you know what you are getting into. You can search for recipes by ingredient or name or you can use a "Discover" option that allows you to find recipes based on an event or occasion. If you log in, using Facebook or Google, you can save your favorites and even add your own recipes. 

While doing research over the last week or so, I decided to try as many new cocktails as I could find. I have limited ingredients in the house and even so, I was able to find more than I had time to drink. I even learned that my homemade cranberry juice goes well with bourbon. I have a feeling that I am going to be keeping this particular bookmark and trying a lot of new options.


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!

Buying Bourbon, the Arok Way

A few weeks ago, a reader got in touch and mentioned an article about buying and collecting wine. He mentioned it might be interesting to read a bourbon take on that topic. And while I initially thought about doing a guide on collecting bourbon, I realized two things that put me off of it. The first being that I don't collect bourbon. Price and availability took that off the table for me long ago. The second is that there are plenty of "unicorn hunting" tales out there on the internet. Most of them are probably better than I would write.

So instead I thought I would offer an insight into how I buy bourbon. Because of the site, I buy a lot more bourbon than most of my non-blogger friends. I buy stuff to review, both "special" and "every day," as well as stuff I just want to have on hand to drink.  In other words, I might have a few insights to offer. But don't worry, none of these are rocket science or secret, it's just what I've found to fit my typical needs and budget.

1. Have a budget.

Speaking of budgets, if you are going to do some bourbon shopping, you'd do well to have one of them. Bourbon as an impulse buy can wreck your finances fast unless you are independently wealthy or stick to the bottom shelf (neither of which are bad things). 

I have two different budgets I use when it comes to buying whiskey. One is a standardized Personal Price Ceiling™. My Personal Price Ceiling is the most that I am comfortable spending on a single bottle of whiskey. It allows me to not agonize over those bottles that I know I can't afford. Right now mine is $135, though there are exceptions if I'm on vacation or if I purchased it for a very special occasion. Now that I work on a freelancer's budget though, I hardly ever reach the ceiling.

This brings me to my second type of budget. The per shopping trip budget. Before I leave the house, I decide about how much I can afford to spend. I don't always know what I want to buy, but if I can at least know how much I'm willing to drop on the counter, it will help keep me in good standing with my wife/accountant. And it will ensure there is money for the next shopping trip as well.

2. Visit multiple stores.

Now, I'm not advocating running all over town every time you want to buy a bottle of Wild Turkey. But it wouldn't hurt to spread that money around a bit. I find that as I visit multiple stores, I get an idea of what each store carries and about what they charge. I know that some stores have a great selection of private barrel picks and that some have rock bottom prices. After a while, you'll learn which stores are knowledgeable, which are staffed by snobs or dicks and which are worth dealing with even if they are snobs or dicks.

Don't be afraid to check online for price and availability either, especially if they are across town. These days, your store doesn't necessarily need to be the biggest store to have their inventory or prices online. Of course, there are many reasons why they might choose not to: they might be too cheap to upgrade, afraid of competition, or maybe they are the snobs or dicks mentioned above. In any case, it never hurts to check.

3. Find a retailer that offers samples.

Finding a retailer that offers samples is an excellent way to make sure you actually want to buy a particular bourbon. It is especially important if the bottle is a little spendy or if it is a private pick. In my local market, I've got quite a few retailers that offer samples, some are massive chains and some are little one-store shops. 

4. Bring it all together. 

Once you have the budget and the stores mapped out, the last thing to do is bring it all together. Did you read about a bourbon that is losing its age statement? At this point, you probably know which stores are likely to have a large supply of it. Pro-tip: if you know that none of the stores in your area are likely to have something, then you can get a jump on asking friends in other markets to grab some for you. This is why I have a case of 6-year-old Heaven Hill Bonded sitting at a friend's house waiting to be picked up. 

Bonus Tip. 

I don't personally collect whiskey, I drink it. That said, it's still ok to stock up. I often have a three bottle buffer of things I particularly like that might not stick around. And like I said, I have a case of age-stated Heaven Hill at a friend's house waiting for me to visit him in Kentucky. Of course, don't be afraid to try something new either. The worst that is going to happen is that you'll use it for cooking or in cocktails. 


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!

What I mean when I say I like something (and more)

The germ of this article comes from one I originally posted in February of 2013. I think it's time to surface it again. I've cleaned it up a little since I think I've gotten better at writing in the last four years, but the basic idea behind my reviews haven't changed.

Everyone who writes about whiskey approaches things differently.  Some reviewers like to use numbers. Numbers make a review feel scientific because you've done some math. Some reviewers like to use stars. Stars are easy to visualize and are familiar to Amazon shoppers everywhere. I like to use various cartoon faces and hearts because I'm silly. Probably too silly for my own good. The point is that any and/or all of these are correct. They all adequately represent how much or how little a reviewer liked any given whiskey. But no matter how a writer presents it, we as readers need to remember that the rating is still just a subjective opinion.

It probably goes without saying, but I like bourbon. I enjoy it in many different ways. Sometimes I enjoy thoughtfully tasting bourbon. I pour it into a nosing glass, sit down, concentrate, and try to tease out all the little smells and tastes that are hidden inside the glass. And if it is interesting, I'll probably like it. Other times, I want to enjoy bourbon in a rocks glass while playing cards or watching tv or conversing with friends. I'm not paying a lot of attention to it, but if it tastes good and it's acting as a social lubricant, I'll probably like it. Sometimes I enjoy it in a cocktail. Even if it isn't great neat, if it makes a killer Manhattan, I'll probably like it. And if I like it, then I'll tell you I like it. And I'll put a little smiley face next to it. 

Sometimes I find a bourbon that doesn't taste good and isn't all that interesting. Needless to say, I don't like these. I've gotten pretty good at knowing what I like, and since I buy most of the whiskey reviewed on the site, the odds are that I'm not buying too many duds. But occasionally one slips through, or I buy one specifically for research purposes. When that happens, I'll tell you I dislike it and put a frowny face next to it.

Of course, some whiskeys are just...meh. There is nothing offensive about them. They don't taste bad. I don't dislike it, but I don't like it either. It's just sort of in the middle there for me. In such a case I'll just drop a neutral face on it.

Very occasionally I'll drop a heart on something. This means I love it. No ifs, ands, or buts. I'd take this whiskey over almost any other. 

So to recap:

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A heart means I loved this whiskey. I'd have to pause and think (briefly) if forced to choose between it and my wife. (shhhh... don't tell her)

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A smiley face means I liked the whiskey or I found it interesting while tasting it. Or I enjoyed myself while drinking it. Or I enjoyed the company I drank it with. Or I was having fun. Most bourbons and ryes will be in this category because, on at least some level, I like most bourbons and ryes I've tasted.

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A neutral face means meh. I didn't particularly like this whiskey, but I didn't hate it either. It wasn't for me. But you might like it.

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A frowny face means I really disliked this. I probably dumped it out or at least thought about dumping it out.

We all have different life experiences that color our perceptions. I taste JuicyFruit gum when I taste Four Roses. Other people might taste Jackfruit, but I've never had a Jackfruit, so I say JuicyFruit. Some people might taste almond in a whiskey. I'm allergic to nuts, so I only have an academic idea of what almonds taste like. If I use it as a tasting note, it will have come from my wife (we do the notes together). The point is that everyone will like different things and has had different experiences to inform their tastes. And that's pretty cool. It gives us something to talk about.


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Sample Roulette

There was a time, not so long ago in the grand scheme of things, that I fell victim to a touch of hoarding. Whiskey hoarding to be exact. I had the urge to make sure I never finished a bottle. I had some vague thought that I might never have that whiskey again. And if I never actually finished the bottle, I could still have it anytime I wanted. 

Yes, I imagined the nostalgia I would have in the future for the time I was currently living in. If that is confusing for you, try living it. As part of my need to deal with my, then undiagnosed, anxiety disorder I decided that I was worrying too much about what was still in the bottles. And so I came up with the plan to set aside two sample bottles from each bottle of whiskey I opened. I told myself it was for the blog. It was for posterity. It was long term research to see if things changed over time. But I was really trying to put off that future regret and nostalgia. 

Since that time I have dutifully put aside two samples or more of each bottle I open. Unless of course, I already have samples of that in the library. I mean how many samples of Maker's Mark do you need?

Of course, after a while my worry about the future nostalgia waned. I've had a lot of different whiskies over the course of putting up two posts a week for the last five years. And, well, after a while you notice that there will always be good whiskey, and there will always be bad whiskey, and though the particular good whiskey you are drinking today might not be available in the future, another one will.

And so, after a while, I started forgetting to pour the samples. Or if I poured them, I decided to give them to friends instead. I used to fill two to three boxes per year. Last year I filled one, and hadn't yet started a 2017 box when a startling question popped into my head. What the fuck am I doing? Do I really need to take up all the space in my house with all these little sample bottles? I had eleven boxes full of bottles at this point and was working on the twelfth. 

So I decided to drink them. Initially, I just decided to do it roulette style. Open a box, pick a bottle, and whatever it was I would drink. This plan lasted until the first engagement with the enemy. My wife and I had agreed that we would share each one that we pulled. But that, for the first time, we would each pull our own. She pulled a sample of a Four Roses barrel proof, single barrel, gift shop release. I pulled Fleischmann's Rye. I believe that the words that came out of my mouth were: "I'm not drinking that shit!"

And so I immediately changed the rules. I decided that we were going to keep one sample of each for the blog, at least if there was the possibility of an interesting "now vs then" post. I mean I went through all the trouble to save them, I might as well keep the ones that might be interesting. At the same time, I'd pull out all the single barrel whiskies, the limited release whiskies, all those whiskies that I couldn't imagine a need to write about, and I'd set them aside to drink. I'd also go through and pull out all the shit whiskey too. I dumped those out. I mean there are good reasons why I might want the first batch of a craft whiskey to compare to the future. There is no good reason to sit on multiple samples of Old Crow. 

And to answer the question that my wife immediately posed...no I probably wouldn't have changed the rules if she had pulled the shitty rye and I had pulled the tasty bourbon. Sue me.


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My whiskey is too young, now what?

It happens to all of us. Somehow we find ourselves with a bottle of whiskey whose age is listed in single digit months instead of years. Maybe we were given it by a friend. Maybe we were taken in by a pretty label. Or maybe we just weren't paying close enough attention. How we acquired the bottle doesn't really matter as much as what we are going to do with it now. 

Unless you are a fan of new make, you are probably not going to drink it neat. And unless you plan to use it as a door stop or to clean something, you need to find something to do with it. Well, I can't tell you what to do with yours, but since I found myself with an abundance of the stuff myself recently, I can tell you what I did with mine.

I made cocktails. 

But I didn't make whiskey cocktails, well not really. I mean I used whiskey in them. Wait...let's start at the beginning here, and I'll tell you my thought process. 

I initially thought to myself that if I looked at some colonial-era drinks, well that would be about right since they didn't age the whiskey yet at that point anyway. And while I didn't find many, I did find a couple that worked. 

The first is one one without a formal recipe. And it takes a couple of months. It's called Cherry Bounce, and I found the process I use in Michael Dietch's excellent book: Whiskey. Basically, you pierce a pound of sour cherries with a knife, toss in a bottle of whiskey, a couple of cups of sugar, some freshly grated nutmeg and a couple of cinnamon sticks. Shake it every few days at first and then let it sit for three months before straining off the liquid. It's damn good, and I think I'll be making some every summer from here on out as if you start it when the cherries are ripe, it is done just in time for the holidays.

But I'm guessing you want something you can drink right away, and I won't disappoint. The only other Colonial-era drink I found that worked well with the young whiskey I had was the Whiskey Sling, which has one thing in common with the Bounce above. Nutmeg. It turns out it really does help a young whiskey to be more palatable. A Whiskey Sling is just 2 ounces of whiskey, a half teaspoon of sugar dissolved in a teaspoon of water, a glass, some ice and some freshly grated nutmeg over the top of it all. It really is quite tasty, especially with a young rye. Just try to drink it before the ice melts too much. 

So after I decided that Colonial-Era drinks were kind of a dead-end, I decided to rethink my approach. To me, whiskey that is too young tastes less like whiskey and more like cheap tequila or rum. And so I decided to treat it that way. The first thing I go to work was a riff on a Margarita.

Whiskey Margarita

  • 1.5-ounce New-make to 12-month-old bourbon
  • 1-ounce lime juice (fresh)
  • 0.5 to 1-ounce Cointreau
  • Orange bitters

Shake with ice and pour into a glass. You may need to adjust slightly depending on the whiskey you have, but that'll get you close.

Following the lime juice and young whiskey theme, a mojito riff worked really well too. 

Whiskey Mojito

  • 2-ounce New-make to 12-month-old bourbon
  • 1-ounce lime juice (fresh)
  • 1-ounce simple syrup
  • 6 mint leaves
  • dash bitters
  • soda water

Bruise your mint and drop it into your glass, pour in the lime juice, simple syrup, whiskey and a dash of bitters. Give it a stir. Add ice and top with soda water. 

Branching out a little I also tried a Negroni/Boulevardier with the too young whiskey, and that tasted quite good. I mention Negroni because a Negroni and a Boulevardier are pretty close to the same drink. The Negroni has gin and the other bourbon. In this case, it reminded me more of the Negroni than the Boulevardier. This one is simple.

Too Young Boulevardier

  • 1-ounce New-make to 12-month-old bourbon
  • 1-ounce sweet vermouth
  • 1-ounce Campari

Give it a stir and serve it on the rocks. 

So after all that I guess my point is that when you have a bottle of whiskey that you aren't sure what to do with, sometimes you need to get creative. I made my bottle disappear by making rum, tequila and gin drinks with it. Maybe you can do the same. 


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!

The Bottled in Bond Act, presented in full on it's 120th Anniversary

It's the 120th Anniversary of the passage of the Bottled-in-Bond act on the third of March, 2017. In commemoration of that, I am presenting the full text of the bill for you to read at your leisure. Maybe with a drink of Bonded bourbon close to hand.

I'm also happy to announce that the Bottled-in-Bond poster (shown above) that I designed last year for my patrons is now available for purchase at BourbonGuyGifts.com.


CHAP. 379.—An Act To allow the bottling of distilled spirits in bond. 

Be it enacted by the Senate and House of Representatives of the United States ofAmerica in Congress assembled, That whenever any distilled spirits deposited in the warehouse of a distillery having a surveyed daily capacity of not less than twenty bushels of grain, which capacity or not less than twenty bushels thereof is commonly used by the distiller, have been duly entered for withdrawal upon payment of tax, or for export in bond, and have been gauged and the required marks, brands, and tax-paid stamps or export stamps, as the case may be, have been affixed to the package or packages containing the same, the distiller or owner of said distilled spirits, if he has declared his purpose so to do in the entry for withdrawal, which entry for bottling purposes may be made by the owner as well as the distiller, may remove such spirits to a separate portion of said warehouse which shall be set apart and used exclusively for that purpose, and there, under the supervision of a United States storekeeper, or storekeeper and gauger, in charge of such warehouse may immediately draw off such spirits, bottle, pack, and case the same: 

Provided, That for convenience in such process any number of packages of spirits of the same kind, differing only in proof, but produced at the same distillery by the same distiller, may be mingled together in a cistern provided for that purpose, but nothing herein shall authorize or permit any mingling of different products, or of the same products of different distilling seasons, or the addition or the subtraction of any substance or material or the application of any method or process to alter or change in any way the original condition or character of the product except as herein authorized; nor shall there be at the same time in the bottling room of any bonded warehouse any spirits entered for withdrawal upon payment of the tax and any spirits entered for export: Provided also, That under such regulations and limitations as the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may prescribe, the provisions of this Act may be made to apply to the bottling and casing of fruit brandy in special bonded warehouses. 

Every bottle when filled shall have affixed thereto and passing over the mouth of the same such suitable adhesive engraved strip stamp as may be prescribed, as hereinafter provided, and shall be packed into cases to contain six bottles or multiples thereof, and in the aggregate not less than two nor more than five gallons in each case, which shall be immediately removed from the distillery premises. Each of such cases shall have affixed thereto a stamp denoting the number of gallons therein contained, such stamp to be affixed to the case before its removal from the warehouse, and such stamps shall have a cash value of ten cents each, and shall be charged at that rate to the collectors to whom issued, and shall be paid for at that rate by the distiller or owner using the same. 

And there shall be plainly burned on the side of each case, to be known as the Government side, the proof of the spirits, the registered distillery number, the State and district in which the distillery is located, the real name of the actual bona fide distiller, the year and distilling season, whether spring or fall, of original inspection or entry into bond, and the date of bottling, and the same wording shall be placed upon the adhesive engraved strip stamp over the mouth of the bottle. It being understood that the spring season shall include the months from January to July, and the fall season the months from July to January. 

And no trade-marks shall be put upon any bottle unless the real name of the actual bona fide distiller shall also be placed conspicuously on said bottle. 

SEC. 2. That the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may, by regulations, prescribe the mode of separating and securing the additional warehouse, or portion of the warehouse hereinbefore required to be set apart, the manner in which the business of bottling spirits in bond shall be carried on, the notices, bonds, and returns to be given and accounts and records to be kept by the persons conducting such business, the mode and time of inspection of such spirits, the accounts and records to be kept and returns made by the Government officers, and all such other matters and things, as in his discretion, he may deem requisite for a secure and orderly supervision of said business; and he may also, with the approval of the Secretary of the Treasury, prescribe and issue the stamps required. 

The distiller and may, in the presence of the United States storekeeper, or storekeeper and gauger, remove by straining through cloth, felt, or other like material any charcoal, sediment, or other like substance found therein, and may whenever necessary reduce such spirits as are withdrawn for bottling purposes by the addition of pure water only to one hundred per centum proof for spirits for domestic use, or to not less than eighty per centum proof for spirits for export purposes, under such rules and regulations as may be prescribed by the Commissioner of Internal Revenue with the approval of the Secretary of the Treasury; and no spirits shall be withdrawn for bottling under this Act until after the period shall have expired within which a distiller may request a regauge of distilled spirits as provided in section fifty of the Act of August twenty-eighth, eighteen hundred and ninety-four. 

SEC. 3. That all distilled.spirits intended for export under the provisions of this Act shall be inspected, bottled, cased, weighed, marked, labeled, stamped, or sealed in such manner and at such time as the Commissioner of Internal Revenue may prescribe; and the said Commissioner, with the approval of the Secretary of the Treasury, may provide such regulations for the transportation, entry, reinspection, and lading of such spirits for export as may from time to time be deemed necessary; and all provisions of existing law relating to the exportation of distilled spirits in bond, so far as applicable, and all penalties therein imposed, are hereby extended and made applicable to distilled spirits bottled for export under the provisions of this Act, but no drawbacks shall be allowed or paid upon any spirits bottled under this Act. 

SEC. 4. That where, upon inspection at the bonded warehouse in which the spirits are bottled as aforesaid, the quantity so bottled and cased for export is less than the quantity actually contained in the distiller's original casks or packages at the time of withdrawal for that purpose the tax on the loss or deficiency so ascertained shall be paid before the removal of the spirits from such warehouse, and the tax so paid shall be receipted and accounted for by the collector in such manner as the Commissioner of Internal Revenue may prescribe. 

SEC. 5. That where, upon reinspection at the port of entry, any case containing or purporting to contain distilled spirits for export is found to have been opened or tampered with, or where any mark, brand, stamp, label, or seal placed thereon or upon any bottle contained therein has been removed, changed, or willfully defaced, or where upon such reinspection any loss or discrepancy is found to exist as to the contents of any case so entered for export, the tax on the spirits contained in each such case at the time of its removal from warehouse shall be collected and paid.

SEC. 6. That any person who shall reuse any stamp provided under this Act after the same shall have been once affixed to bottle as provided herein, or who shall reuse a bottle for the purpose of containing distilled spirits which has once been filled and stamped under the provisions of this Act without removing and destroying the stamp so previously affixed to such bottle, or who shall, contrary to the provisions of this Act or of the regulations issued thereunder remove or cause to be removed from any bonded warehouse any distilled spirits inspected or bottled under the provisions of this Act, or who shall bottle or case any such spirits in violation of this Act or of any regulation issued thereunder, or who shall, during the transportation and before the exportation of any such spirits, open or cause to be opened any case or bottle containing such spirits, or who shall willfully remove, change, or deface any stamp, brand, label, or seal affixed to any such case or to any bottle contained therein, shall for each such offense be fined not less than one hundred nor more than one thousand dollars, and be imprisoned not more than two years, in the discretion of the court, and such spirits shall be forfeited to the United States. 

SEC. 7. That every person who, with intent to defraud, falsely makes, forges, alters, or counterfeits any stamp made or used under any provision of this Act, or who uses, sells, or has in his possession any such forged, altered, or counterfeited stamp, or any plate or die used or which may be used in the manufacture thereof, or who shall make, use, sell, or have in his possession any paper in imitation of the paper used in the manufacture of any stamp required by this Act, shall on conviction be punished by a fine not exceeding one thousand dollars and by imprisonment at hard labor not exceeding five years. 

SEC. 8. That nothing in this Act shall he construed to exempt spirits bottled under the provisions of this Act from the operation of chapter seven hundred and twenty-eight of the public laws of the Fifty-first Congress, approved August eighth, eighteen hundred and ninety. 

Approved, March 3, 1897.


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!

I'm happy to announce that my Bottled-in-Bond poster shown above is now for sale at the BourbonGuy Gifts Etsy store in commemoration of the 120th anniversary of the passage of the Bottled-in-Bond Act.

What I Drink When I'm Not Drinking

It's my turn to be sick this week. Luckily I tend to write tasting notes well in advance of actually needing them for a blog post. But the fact that I haven't had any whiskey for a while gave me an idea for a post. 

Relative to the general population, I drink a lot of whiskey. I don't think this is a shocking revelation. I've been pumping out two reviews a week for the last few years. Right there I have the makings of a habit that might make my doctor take a second look. And if you are connected to me on Untappd you'll have noticed that I tend to quite like whiskey's younger brother beer as well. 

But contrary to the previous statements, I am not constantly drinking alcohol. By volume and frequency, most of the liquid refreshment that I consume has little to no alcohol in it at all.

I know. Shocking. Right?

So I thought tonight I might share with you the things that are in my glass most of the time. One thing you won't find on this list is soda. If I had written it back when I started drinking whiskey, it would have been the number one thing on the list. But I've noticed that as my fondness for whiskey has increased, my fondness for sodas has decreased along with it. Every couple months or so, I'll still grab a ginger ale. But for the most part, I can't do it anymore. Too sweet and too syrupy. I think that, for me, developing a palate that enjoys whiskey has had an impact on the other things I like as well.

COFFEE: If you see me before noon, there is a good chance that there will be coffee in my hand. Black, rich, and strong. And not just whatever from the gas station, either. Good coffee from good roasters. I prefer a medium roast, but not one that is bright and citrusy. If I had to give up all but one non-water drink, I'd keep coffee over everything.

HERBAL TEA: Yes, I know there is no tea in herbal tea. But it sounds better than "damp flowers and leaves soaked in hot water for a while." I have my own blend that I like to make myself from varieties you can find at almost any store. I like an equal mixture of chamomile, peppermint, and ginger. 

WATER: Of course, I drink water just like everyone else. If I didn't, I'd be dead. I go through most of my life trying to avoid becoming dead so it would be silly to not drink water. 

BITTERS & FIZZY WATER: This is what is in my glass most of the time. And what has lead to the virtual elimination of soda from my diet. I got a SodaStream a few years ago, and at first, I used it to make their dumb sodas. And then I gave up on it thinking it was a pile of plastic that did nothing for me. After a while I started using it to carbonate water for cocktails that needed it and gradually, I started leaving out the alcohol when I did that. These days I have an ever expanding collection of bitters, but I use one or two in cocktails. The rest get dispensed two or three shakes at a time into a big glass of carbonated water. It gives me the carbonation and some flavor like I used to get from soda, but without all the nasty sweetness (and calories). My favorite is just my homemade orange bitters. Nice and bitter, but with just a hint of orange. Though depending on the mood, I'll use aromatic (Angostura or similar), cranberry, lemon, peach, rhubarb, or Paychaud's instead.

So that's me. You might have noticed that with each of these there is a hint of the geek about me. That thing that I do with whiskey where I taste it and think about it is present in almost everything that I consume whether it is coffee or beer, tea or fizzy water. I tend to mix, blend or find others who have done a good job of it for me. It's just a part of what makes me who I am.

But what do you drink when you aren't drinking? Let me know in the comments. I'm genuinely curious. 


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