Muddy River Distillery, Belmont, NC: a visit and a rum review

Author’s note: Before I left Muddy River, Robbie was generous enough to gift me with two bottles of his product, one each of Carolina Rum and Queen Charlotte's Reserve. I do not normally accept such gifts, but in this case I made an exception. Although I do not consider this payment, the FTC does. As such I am disclosing the info now. And though I had tasted all of the products and made judgements about liking or not liking them before I knew the gift was being made, the tasting notes below are from tonight. Please use this info to judge the relative accuracy of my thoughts on them.

It’s raining as I pull up to the gate. I see a sign that bears the logo I’m looking for, but this isn’t the place I pictured in my head when I made arrangements to visit. 

Though I knew the address included a suite number, I sort of expected that a distillery would need to be a free-standing building. This is a multi-tenant, red brick, light industrial structure with a lot of loading doors. On all sides of the building. 

Some of the suites have numbers on them. Some do not. None of them have the number I’m looking for. I’m in a rental car, driving around the building on a driveway full of potholes. Finally, I give up. I’m not so dedicated to living up to male stereotypes that I can’t call and ask for directions. 

We park the car right outside the door that Robbie Delaney, proprietor of Muddy River Distillery, is holding open for us and run inside to try to stay as dry as possible in the pouring rain.

Once inside, we walk up a set of stairs and are greeted by a large, empty room, dominated by a large black wall with a smallish still set against it. It looks a bit empty and I’m not quite sure what to think at this point. But because I love craft distillers and I love to talk, I press ahead. It turns out that at the time of our visit, Muddy River Distillery had been in this, much larger, location for about two weeks. (That explains the emptiness.) And Robbie has spent most of that time doing the build-out. 

He built the large, black wall. He built the raised floor that we were standing on. He built the tasting area in the next room. He’s building a clean room for bottling. He even built the hand rails for the stairs in the entry way. Let me repeat: he did this all in two weeks. And that’s in between bottling batches of his rum. 

By this point it doesn’t surprise me that he also built the still. Though he built that while in his previous location on the other side of the property. For good measure, he is also elbow deep in his website. Robbie is the very essence of why I love talking to young entrepreneurs: drive, passion, and a real bootstrap mentality. 

My visit lasts a little over an hour. We spend most of it chatting. Along the way I see the still, impressive as hell when he tells you it used to be a milk tank. We see the fermentation area, the barrels where the rum ages. We even see the tent that Robbie has set up to sleep in when the nights get long. A rum tasting and another chat, this time about his website, and we’re done. 

It’s still raining as we run out to the car, but I feel good about this visit and can't wait to come back. I have a feeling that Muddy River is here to stay.

Postscript to my visit: a couple weeks after I get back from North Carolina, I get a note from Robbie that, based on our conversation, he’s launched a new website. Go check it out at www.MuddyRiverDistillery.com. 

Muddy River Carolina Rum 

Details: 40% ABV. Clear as water.

Nose: Dried grass with a hint of molasses and dried fruit.

Mouth: Thin mouthfeel. Initially: gingerbread, becoming sweeter as it moves back in the mouth. 

Finish: Sweet and gentle with just a hint of a burn.

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Thoughts: This is as close to a sipping drink as any white rum I’ve had. It’s really quite good. It’s not quite up to drinking neat, for me. But if it had a little more bulk in the mouthfeel, it might be the first rum that was. I also tried this in a mojito (my “tester” rum cocktail). Let’s put it this way. Until it runs out, it’s now the rum I’m going to use in all my rum cocktails. In fact, I’m regretting giving away the bottle I bought as a gift for a relative because I’m going to have to drive to North Carolina if I want more.

Visiting Broadslab Distillery in Benson, NC. Part one: the visit.

 Author’s note: Before I left Broadslab, Jeremy was generous enough to gift me with four bottles of his product, one of each kind. I do not normally accept such gifts, but I made an exception in this case. Though I do not consider this payment, the FTC does. As such I am disclosing the info now. Though I had tasted all of the products and made judgements about liking or not liking them before I knew the gift was being made, the tasting notes below are from tonight. Please use this info to judge the relative accuracy of my thoughts on them.

I like visiting with craft distillers. I love the passion with which they do the work they do. And let’s be honest, you don’t get into that business if you don’t have a passion for it. So, to that end when I started planning my trip to North Carolina, I decided that I was going to look to see if I there were any I could visit. And boy, were there. There are at least 13 active distilleries in North Carolina. Many of which were either nowhere near where I was going to be or not offering tours while I was going to be in the vicinity. I reached out to six of them, three responded. 

The first one that I passed was Broadslab Distillery in Benson, NC. Tours to Broadslab are available by appointment only as Jeremy, the proprietor, pretty much runs a one man show. Along with his two body shops. And the farm he grows his corn on.

To say that Jeremy is a busy man, would be an understatement. He also seems pretty handy to have around. You see, he built his still. And the building it’s in. And he cleared the driveway leading up to it. Along the way he found an old tub. It had ax cuts in the bottom given to it by the agents that busted his grandfather during prohibition. It seems Jeremy came by his passion naturally. 

Now I will say that the tour is a short one. The building isn’t big. You walk in, there’s the still. Turn around, and there’s the fermentation area. Take a short walk to the back of the building and you see the bottling line. But a small building is ok. It is just a part of his operation. He has a farm where he grows the corn that is one of the ingredients in his Shine. In case you were curious, he malts the corn there too. 

I talked to Jeremy for the better part of an hour. He took me through all the parts of the still from heat box (gas now, but designed to convert to wood if he wanted) to the thumper that is housed in a barrel. He explained how he’s trying to grow sustainably and run his business responsibly. He even told me about plans for the future. Though out of respect to him, I’ll keep those under my hat. (If you want to know, set up a tour!) He even went through the infusion process he uses to make his spiced rum.

I left admiring the operation and the proprietor. If you are in eastern North Carolina, set up a visit. Or attend an event he’ll be at. Taste the product. It’s good stuff.

Carolina Coast Silver Rum

Nose: A vague sweetness that I can't quite put my finger on. Smells like every moonshine I've ever tried.

Mouth: The sweetness is still here, but there's a bit of funk in the mouth too.

Finish: A fairly harsh burn and bitter.

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Overall: This is a fairly typical mixing rum. It performs nicely in a mojito, though that funk comes through and might be off putting if you were not expecting it. Drinking it neat: meh. Not great, not terrible. 

Carolina Coast Spiced Rum

Nose: Christmas in a glass. Vanilla, cinnamon, cloves, allspice. It's like a cookie in liquid form.

Mouth: All the flavors from the nose are here. Nice mouthfeel.

Finish: Sharp at first (in the sense of a sharp cheddar) but then a warmth spread from the back of the throat all the way to the tip of your tongue. Nice.

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Overall: Didn't expect to like this. I detest Captain Morgan spiced rum and have never had any others. But, to my surprise, I like this one. I'd sip it on it's own. I'd consider mixing it too. I think it'd bring a lot to a cocktail. I might even try dabbing a bit on myself as a cologne. It smells that good. 

Final thoughts: If I were buying this for myself, I wouldn't regret either purchase. I'd mix the silver as I expected to and not be unhappy about it. But if I were buying to sip, I'd go for the spiced. It's damn tasty.

This was part one. Part two will be an interview with proprietor, Jeremy Norris and reviews of his two moonshine products.

Kentucky Bourbon Trail: Evan Williams Bourbon Experience

The Evan Williams Bourbon Experience bourbon fountain (not real bourbon).

It is 6:30am on Thursday, November, 21st when I leave Madison, Wisconsin. We have a long drive ahead of us. Google Maps says it’ll be about seven hours to drive to Louisville. Which is good because the last tour at the new Evan Williams Experience is at four o’clock and I really want to hit that before I continue out of town the next morning. Everything is going good. 

Until I hit Chicago. 

Google must have never been to Chicago. With the time change, I should have arrived around three or a little before. I instead arrive at 4:05pm. You’ve never seen a sad Eric like you saw that day. Even with rushing to make up the hour or more I lost in Chicago, I still miss the last tour by 5 minutes. Figuring that we’d at least get to to go the gift shop, we park and go in anyway, maybe the tour is running late.

We walk in and are greeted by three or four people working there. I walk up to the one heading my direction and quietly say “I’m guessing we missed the last tour, didn’t we?” The lady nods sadly and assures me that we did indeed miss it. After she asks if we’ll be around tomorrow, I shake my head and explain that, no, we are continuing on right away in the morning and that we’d driven from Madison just to try to make it there before they closed. The lady asked me to hang on for a minute and walked over to the group. They talked among themselves for a moment and then we were waved over to the counter. It seems a tour has just opened up. 

People in Kentucky are so nice. I didn’t ask them to make a special tour for my wife and I. I didn’t expect it. But they went ahead and offered it. So I said yes, and handed over my credit card. 

After a brief wait for the tour ahead of us to clear out of the movie, we went in. They chose a good name for the tour. It’s not a distillery tour like you are used to. This really is an experience. This is an exhibit designers dream. There are wall sized movie panels with permanent set pieces in and around them. There is a working distillery. There are interior store fronts. It’s really, really nicely done. And Vicky, our tour guide was wonderful. A warm and engaging person, she took us into all the rooms including the tasting room we weren’t going to be tasting in. And along the way we learned the legend of Evan Williams. Starting from the meeting hall where he was nominated wharf-master and ending in the gift shop. How very Disney of them. 

A little bourbon in the glass is a very nice way to end a wonderful experience.

Woodinville Whiskey: Straight Bourbon Release Event. December 7, 2013

Woodinville Whiskey Straight Bourbon Whiskey. Photo courtesy David Cole, www.davidcolecreative.com.

A reader and fellow designer, David Cole (@Davidscole on twitter), reached out to me today to let me know about an event that is taking place in Washington on December 7th, 2013. As it is bourbon related and in a state that I absolutely adored visiting a few years back, I thought I’d pass it along. FYI, David designed and created the packaging on this bottling. His site is www.davidcolecreative.com.

What: Woodinville Whiskey Company Straight Bourbon Release

When: December 7th, 2013. Doors open at 7 am, but there will be coffee and doughnuts at 6 am.

What makes this special? Well, for one thing it is a craft distiller releasing a straight whiskey. That’s pretty darn special right there. Add in the fact that they made the whiskey and aged it for 2 years in standard sized barrels and it gets even better. 

What will you be buying? This is the first release of straight whiskey from Woodinville Whiskey company and they are releasing it in collector’s edition bottles complete with “a custom pewter label and custom display box.” Or so their website says. It goes on to say that there are 388 wheated bourbon bottles available and 207 rye bourbon bottles. Bottles are 750 mL each and will retail for $149.95. Limit one bottle per person.

What do I think? Well, to be honest, $150 for a 750 mL is quite a bit above the limit of buyer’s remorse for me, especially for a two-year old whiskey. That said, I’m also a fan of letting the whiskey speak for itself and I haven’t tasted it so I can’t pass judgement on whether or not it is worth the price. I also need to remember that this is a “collector’s edition bottle” that really looks quite pricey to produce (as I said, I’m a designer and know how expensive printing small runs can be and yes…roughly 600 is a tiny print run even without all the extras that are happening on this). Hopefully future bottlings will have a more reasonable price tag. So ultimately, if you are a fan and in the area, maybe you want to show up on the seventh, plunk down your cash and let us all know how it tastes.

Oh and it really is beautiful packaging. Nice work David. You’ve done beautiful work.

Things I learned in Canada and a Review of Forty Creek Confederation Oak Reserve

Well, I've been back in the United States for about a week now. I'm fully recovered from the early mornings, late nights and long drives. But looking back on it, I learned a lot while I was there. Some of it about Ontario, some about me. Some of it is minor, some...well not profound, but certainly less minor. 

Things I learned about Ontario & it's people & me 

Driving:

  • They do not "Merge" while driving, they "Squeeze." And I find that delightful.
  • Toronto will never, not be under construction. (I have that on good authority by an employee of the government.)
  • Ontario speed limits are extremely SLOW!!! 70-90 KPH? In the most extremely non-urban areas? Are you kidding me? I'm used to 70-80 MPH as a minimum.
  • Temporary orange lines for temporary lanes in a construction zone! Genius!
  • Canadian construction barrels are really skinny. But people still run them over.
  • I never want to drive in Toronto again. 

Money:

  • Ontario is expensive! (Across the board: soda, booze, attractions, public transportation, coffee...but not beer. hmmm...)
  • Pennies are stupid. Rounding feels better and less ticky-tacky. (but I still hate dollar coins...except for vending and tolls and bus fare and...)
  • Serious looking people in suits saying Toonie is just a bit silly.

Food:

  • Hamburgers in Toronto come with unannounced mayo.
  • Although vinegar on pizza is not a thing, I hope I helped to make it one. Also vinegar as a condement is totally a thing there.
  • I want the St. Lawrence Market by my house. 

People:

  • Toronto people do not say ah-boot instead of about (at least not those I met)
  • The homeless will thank you for not giving them money and tell you to have a nice day.
  • Canada is empty. The folks I met with claim that 75% of Canadians live within 100 miles of the US border. My limited experience seems to bear this out...though I doubt I was ever further than 100 miles from the US border. 
  • Just as not every Minnesotan loves hockey (me), not every Canadian loves hockey. 
  • Elton John got married in Toronto (acording to our tour guide on the sightseeing tour)
  • Everyone I talked to in Toronto had a slightly different accent.
  • The accent I picked up lasted most of a week before tv and Minnesota brought it back to normal.

Drinking:

  • When a Canadian says "Let's meet for a dram," it's likely they will bring two full boxes of whisky. Or so my one-time experience tells me.
  • Bourbon is a rip-off in Ontario ($75 for a bottle of Bookers, WTF?).
  • Government run liquor stores are generally bad for a varied selection, but centralized inventory lookup is really convenient.
  • It is way cheaper to bring booze home from Canada than into Canada if you are over your duty-free allowance. And that is good, because they really do keep the best whisky at home.
  • Forty Creek lived up to it's (unofficial) advertising. They make tasty stuff pretty much across the board. Though the maple liqueur was a bit much for me.

Miscellaneous:

  • Ontario is really big. It's 354,342 sqare miles of land area is roughly the equivalent of Maine, Vermont, New Hampshire, New York, Massachusetts, Connecticut, Rhode Island, Pennsylvania, New Jersey, Delaware, Maryland, West Virginia, Washington DC, Virginia, North Carolina and South Carolina. It goes from New York to Minnesota and then to Oh-My-God North. (The part we drove through was roughly the size of West Virginia.)
  • I could never take a cruise. I got restless on a beautiful, two-hour ferry ride across a tiny part of Lake Huron.
  • The CN Tower is older than me and glass floors that high up make me way too nervous.

The two most important things I learned in Canada are as follows: 

  1. Canadian whisky folks are amazing people and are worth the trip even if you were to do nothing else but visit them and then hide in your hotel room for the rest of the visit. 
  2. I really need to meet more of my online whisky friends in real-life. Let's all plan to meet at the Kentucky Bourbon Festival next year, ok? Or maybe just drop by my house here in Minnesota. I'm sure my wife will be fine with it. 

I brought three whiskys back from Canada with me. Two, I reviewed during the #DavinTT tastings in May. So here is the third:

Forty Creek Confederation Oak Reserve 

(Lot 1867-B) 40% ABV

Nose: A lot of alcohol on the nose at first. After sitting a bit I get a big hit of buttery maple along with a bit of wet ashes. After a while longer the maple fades and is replaced by some sourness. 

Mouth: First sip is sweet, almost cloyingly so, on the tip of the tounge becoming increasingly sour as it moves back in the mouth. Subsequent sips: bring more of the butteriness from the nose and some spice.

Finish: Short burn, very easygoing with a lingering sweetness in the back of the throat. 

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Thoughts: Overall, I like this but with a few reservations. First, I'd love this at a higher proof. The flavor is just a bit too delicate for me. The finish is almost non-existent and higher proof might help that as well. Finally that sour note was just a bit too much for me this time around. So while I like this, it is not quite in line with my palette. I'm pretty sure he wasn't aiming for bourbon drinkers though. That said, it was fun to taste a whisky aged in Canadian White Oak barrels. Who knows if I'll ever get the chance to do that again.

 

#DavinTT Week 3 - A fantastic mystery whisky

I was running late this week. I sat down at my computer with eight minutes to go before the start of week three of the #DavinTT twitter tasting and realized I hadn't taken the photo yet. After spending 7 minutes taking a photo I was happy with, I was ready with one minute to spare. 

Did this phase me? Did it cause me worry? Make me think that maybe I wasn't prepared? No, because I knew that this was a group of people who were smart, accepting and well prepar... 

Shit. 

So I got there with a moment to spare. Some people call that "on-time."  I did. I said my hello. I read a few questions and remembered one that struck me as I finished re-reading the assigned chapters this morning. Yeast. It almost sounded like one of the distilleries didn't appreciate the immense difference yeast brings to the table. I almost begged Davin to "Say it isn't so?!?" (In a truncated and abbreviated manner...I only had 140 characters...)

And he did. He assured me that Canadian distillers hold yeast in the same high regard that US ones do. And the question inspired a discussion that continued until the alloted half hour had past. We were still talking when the others had started nosing. 

Because that's what whisky geeks do.

Yep, these folks would have intelligent questions, they would have noses and tongues that would find things that I could identify after the fact, but never smell or taste on my own. The good news: these folks are good, but they are accepting as well. The simplest, half remembered and off the cuff question can spark a discussion that lasts more than the allotted half hour. They are excited about whisky and it shows. And I'm glad that I am counted as one of them. 

So what did we taste?

Mystery Whisky 3

Nose: Floral with the sweetness of caramel. This one starts off smelling like a bourbon. After a while it slowly picks up some cedar notes. I'm sure it would have evolved further, but I was too excited to taste it...

Mouth: Toffee and cloves initially. Evolving into a peppery tingle. Just the right amount of spice for me.

Finish: Lingering pepper tingle in the back of your throat balanced by a cloying sweetness and some bitterness. I like this.

Thoughts: I love this. It tastes great, but the finish is really the star for me. I kept sipping just so I could get more finish.

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So what is it? This is the Danfield Limited Edition 21 Year Old. This whisky is highly recommended for bourbon lovers with access to Canada. Because sadly, once again, I believe this is only available there. In fact I heard someone say it wasn't even available Canada-wide. Good thing I'm heading there later this year. I hope there is still some on the shelves when I get there.

So this is probably my last #DavinTT post. Next week, due to the holiday weekend I will be spending it out of cell service range and so most likely unable to participate in the last tasting. What does that mean? It means that if you've been getting your overviews of the event from this blog, you will need to just pop in and watch it first hand. Sunday at 2 pm Central time. Search for #DavinTT. 

I want to thank Davin de Kergommeaux and Johanne McInnis for inviting me to participate. I've had a blast and can not wait to taste next week's sample and find out what it is.

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#DavinTT Week 2

So. Sunday was week two of the #DavinTT on twitter. Did you make it? Did you go buy the book, read up and ask a question? Did you at least follow along? I hope you did, I had a blast.

As with last week we spent the first half hour or so asking questions of Davin de Kergommeaux. He did his best to answer them all. And even though I read the book (parts of it twice) I still learned something. The beauty of this type of group discussion is that the information that is in the book inspires different thoughts in each of us. And so some people ask questions that I hadn't even thought to ask and I might ask questions that others hadn't thought of. It's kind of like tasting whisky in that manner since we are all informed as much by our own experiences as by the info that was presented to us.

After about a half hour or so our hostess, Johanne McInnis of the blog: The Perfect Whisky Match called those of us lucky enough to have been included in the samples down to the business of discovering what the little bottle I've shown above held. 

Mystery Whisky 2

Color: I don't often comment on color, but this one was really pretty. A bit more red in it than the various Amber tones I'm used to.

Nose: At first all I got was sweetness and rubber. Almost like a Sharpie marker, but not quite. After a little longer I discovered a bit of a sulfur smell in there. And then after those settled down a bit there was a bit of maple. We had a discussion online as to if it were a vanilla or a maple, but to me it went more maple-ish. 

If you're a bourbon person like me, these scents are going to sound really odd. But as strange as they sound, they do not come across as unpleasant, just different. It was a very interesting nose. 

Mouth: This one starts very sweet. But then it takes a left turn into a definite sourness followed by molasses. It was odd. Had an off flavor that I didn't find pleasant. 

Finish: Bitter tannins and spice fading into lingering molasses. 

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Overall: This is not a bad whiskey. I don't  think something went wrong or it was not well done. It isn't terrible. But it isn't to my tastes. For me, it's just meh. 

So what is it? This week we tasted Alberta Premium Dark Horse. This is a very different whisky than last week. I'm noticing that there are many facets to Canadian whisky. I find that very exciting and can't wait for next week.

If you missed Sunday's tasting, search for the the twitter hashtag #DavinTT to get caught up. And please make sure you follow along each Sunday at 2 pm Central time between now and May 26th using that same hashtag to live vicariously though us as we expand our knowledge and palates.

#DavinTT Week One + a book and a whisky review

Until recently, I knew nothing about Canadian Whisky. Sure, I'd bought Windsor Canadian when I was in college to swish my mouth with when I had a toothache and couldn't afford a dentist. I didn't like it, but then I didn't like any whiskies. I'd never had anything else produced by our Neighbor to the North. And, honestly, based on that experience I wasn't in a hurry to remedy the situation.

As part of my whiskey education, I'd learned that Canadian Whisky was the product of blending whiskies. I had a vague thought that it was "blended whisky" like American blended whiskey. (You know, where they mix straight whiskey with neutral sprits (vodka) in order to make a lighter product.) This misconception did not make me in any more of a hurry to expand my whisky knowledge to Products of Canada.

So, yes, I knew nothing about Canadian Whisky but a dimly remembered dislike of a downmarket product and a series of vague misconceptions. But, recently, all that changed. You see, I'd been offered a wonderful opportunity to broaden my horizons with respect to whisky produced by our Northern Neighbor. Johanne McInnis of the blog: The Perfect Whisky Match arranged a Twitter book review/author Q&A of Canadian Whisky: the portable expert by Davin de Kergommeaux. 

In fact she scheduled four of them. One each Sunday from May 5th through May 26th. Each Sunday at 2pm Central Time we spent/will spend about a half hour asking questions inspired by our assigned reading from the book. After that we crack open a "Mystery Whisky" sample that had been sent to us and we do an online tasting. 

Book Review:

Canadian Whisky: the portable expert by Davin de Kergommeaux has been on my Amazon wishlist for the last bit of forever. The minute I heard about it, I knew I wanted to read it. This is a book that busts the many myths and misconceptions that most citizens of these United States have regarding Canadian Whisky. That "blended whisky" one from above? Yep. Untrue. A blend of whiskies is not a blended-whiskey. Hiram Walker? Turns out there is more than just those florescent liqueurs you see on the bottom shelf of the cordial section of most liquor stores associated with that name. This is a book fully worth buying. I'll admit, I was sent a review copy of the book for this project. I'm thinking really hard about buying the Kindle version though just so I can have it with me on the iPad at all times. Go buy the book. Today if possible, but as soon as you can if it isn't. 

And if you buy today (or any day) as an added bonus: since those pesky Canadians keep most of the really good stuff in country and there are more tasty whiskies made in Canada than those of us in Middle North America have probably ever realized, Davin was nice enough to provide tasting notes in the book so that we are fully aware of just what we are missing out on. 

And are we ever missing out. If Mystery Whisky number one is any indication, I need to visit Canada a lot more often.

Mystery Whisky 1

Nose: I'm first hit with a sour/acidic smell balanced by a hint of sweetness. After some discussion online and with my wife, I'll settle on pickles. Not strong and overpowering, but there. I also get some pine, vanilla and after a while cloves. 

Mouth: Velvety and thick, spicy with a good strong rye flavor. Later sips reveal an underlying vanilla/caramel sweetness. After adding water, the spice is muted to reveal some citrus. 

Finish: pickle juice is back along with pine and cinnamon spice. This is a good finish. 

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Thoughts: I love this whisky. It is elegantly balanced with a thick, velvety mouthfeel. I prefer it with no water as I love the spiciness it presents. Others, including my wife, prefer muting that with water and allowing other flavors to come to the front. To each their own, I guess. 

So what is it? After about an hour, the reveal happens: this is called Lot No. 40, is produced at the Hiram Walker distillery, bottled at 43% ABV...and (as near as I can tell) is not available in the US. So that makes the opportunity to taste it even more special. I want to thank Johanne and Davin for the opportunity to participate in these twitter tastings and greatly look forward to next weekend!

If you missed today's tasting, search for the the twitter hashtag #DavinTT to get caught up. And please make sure you follow along each Sunday at 2 pm Central time between now and May 26th using that same hashtag to live vicariously though us as we expand our knowledge and palates.

2019 UPDATE: I took another look at Lot 40 in August of 2019. It has completely changed. Read about it here.

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