Hech Hechy is a valley right next to Yosemite valley in the Sierra Nevada mountains that was claimed to be as beautiful as Yosemite. They dammed it in 1923 to provide reliable drinking water to the city of San Francisco. That's still the case today. So..Gold Bar added San Francisco tap water to the aging process. In fairness, it's supposed to be outstanding tap water.
Wuzzup yall. New to the community ! Happy to be here. Question: I just picked up Penelope toasted. ITS DELICIOUS! What are yalls top 3 favorite DO/ toasted picks I should add to my list?
The term "Cask Strength" gets used 2 different ways by producers. Sometimes it means it has water added to lower the proof down to what it entered the barrel at. The same goes for "barrel proof." Most of us would like for it to mean what it comes out of the barrel at but several producers like to use the terms in an almost misleading way although they technically are not using them incorrectly since they are not regulated terms.
@@BourbonRealTalk You are mostly correct Randy...however it can be adjusted down by a maximum of two degrees of proof (which I assume means 2 proof points) from the dumped proof... § 5.87 “Barrel Proof” and similar terms. (a) The term “barrel proof” or “cask strength” may be used to refer to distilled spirits stored in wood barrels only when the bottling proof is not more than two degrees lower than the proof of the spirits when the spirits are dumped from the barrels. (b) The term “original proof,” “original barrel proof,” “original cask strength,” or “entry proof” may be used only if the distilled spirits were stored in wooden barrels and the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same. Which means, theoretically at least, if it is labeled at 103 proof, they could dump barrels up to 105 proof, adjust them down to 103 and still label it cask strength or barrel proof. I know for a fact that Wild Turkey uses this technique/loophole to get Rare Breed at exactly 116.8 proof and also used it to get all of the Russell's 13 batches to 114.8 proof.
@@TangoSierra01 Thank you for posting the regs. There are no producers using “original barrel proof,” “original cask strength,”. Nearly 100% of the time the term they use is Full Proof, so when I teach people how to read labels I try to prepare them for what they will encounter and not what the regs say.
@@BourbonRealTalk My post was predominately addressing barrel proof/cask strength and how those are legally defined terms that have specific meanings...and that minor amounts of water can be added and still fall within legal usage... I would agree that "Full Proof" is most often used in the context of being barrel entry proof, but would add that it is also not a legally defined term, which makes it akin to the term Small Batch and could really be anything a producer wants it to be. I have seen bottles labeled original proof, but entry proof and barrel entry proof are generally the ones I most often see being used. Full Proof, in my experience, is almost exclusively used by Sazerac owned labels...though Green River (Bardstown Bourbon Company) has recently adopted if for their newest core release...It'll be curious to see if that gets changed at some point in the future. My assumption (albeit with no research or proof whatsoever) has always been that maybe Sazerac owned a copyright for the Full Proof term. If so, perhaps it has expired or if not, maybe the term is just starting to be adopted for wider usage...I'd be curious to know what year and what product was the first to use Full Proof.
Man, you’re AWESOME!! Thank you for the info on distilling!! Also, just because there is SOOOO much misinformation on the label (because of your knowledge was noticed), it’s hard to believe anything about it!! I’m gonna pass…Cheers
@@BourbonRealTalk, and I can totally get that! I was going to mention that in my initial post, but I thought that it would be condescending! BUT, someone (that knows whiskey) should have caught that! We absolutely love your delivery, and your expertise on whiskey!! Please keep doing what you do!! Cheers 😁🥃
Born and raised in San Francisco. Now I live just outside of San Francisco. I raise lots of tropical fish before and still now. Around 2017 (major drought), the water source from Hetch Hetchy started adding ground water to the mix. While I couldn't taste the difference, my tropical fishes reacted differently (higher pH). Marketing, at it's best.🤷😅
100% agree with Randy's tasting notes - sweet, smoky, campfire. Makes a great old fashioned, but kind of young and harsh when taken neat.
Sounds interesting. Glad to see new things being released in the more affordable price ranges
Remember, if you woke up this morning wondering if anyone loved you, just know that we all love you! Great show as always! Cheers!
Hech Hechy is a valley right next to Yosemite valley in the Sierra Nevada mountains that was claimed to be as beautiful as Yosemite. They dammed it in 1923 to provide reliable drinking water to the city of San Francisco. That's still the case today. So..Gold Bar added San Francisco tap water to the aging process. In fairness, it's supposed to be outstanding tap water.
Will purchase this week. I am going to grill the peaches and pour the RickHouse over the peaches.
Love the honesty in your reviews. This one definitely sounds interesting!
Thank you for being here!
I've been noticing that a lot of bourbons on my shelf atm, aren't smokey, so I'm excited to get back into that type of whiskey.
Thanks for reviewing the unknown stuff. Love this episode.
Thank you for watching!
Howdy and thanks for the heads up!
Thanks for watching!
Wuzzup yall. New to the community ! Happy to be here.
Question:
I just picked up Penelope toasted. ITS DELICIOUS!
What are yalls top 3 favorite DO/ toasted picks I should add to my list?
Interesting bourbon. Thanks for digging into the details and sharing them.
Thanks for watching!
Another great educational video! You had me at double oak
Glad you enjoyed it!
Great review. Thank you for your expertise.
Glad it was helpful!
The term "Cask Strength" gets used 2 different ways by producers. Sometimes it means it has water added to lower the proof down to what it entered the barrel at. The same goes for "barrel proof." Most of us would like for it to mean what it comes out of the barrel at but several producers like to use the terms in an almost misleading way although they technically are not using them incorrectly since they are not regulated terms.
You are thinking of the term full proof. Full proof is to proof back down to barrel entry proof. Cask strength and barrel proof both mean no water.
@@BourbonRealTalk You are mostly correct Randy...however it can be adjusted down by a maximum of two degrees of proof (which I assume means 2 proof points) from the dumped proof...
§ 5.87 “Barrel Proof” and similar terms.
(a) The term “barrel proof” or “cask strength” may be used to refer to distilled spirits stored in wood barrels only when the bottling proof is not more than two degrees lower than the proof of the spirits when the spirits are dumped from the barrels.
(b) The term “original proof,” “original barrel proof,” “original cask strength,” or “entry proof” may be used only if the distilled spirits were stored in wooden barrels and the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same.
Which means, theoretically at least, if it is labeled at 103 proof, they could dump barrels up to 105 proof, adjust them down to 103 and still label it cask strength or barrel proof. I know for a fact that Wild Turkey uses this technique/loophole to get Rare Breed at exactly 116.8 proof and also used it to get all of the Russell's 13 batches to 114.8 proof.
@@TangoSierra01 Thank you for posting the regs. There are no producers using “original barrel proof,” “original cask strength,”. Nearly 100% of the time the term they use is Full Proof, so when I teach people how to read labels I try to prepare them for what they will encounter and not what the regs say.
@@BourbonRealTalk My post was predominately addressing barrel proof/cask strength and how those are legally defined terms that have specific meanings...and that minor amounts of water can be added and still fall within legal usage...
I would agree that "Full Proof" is most often used in the context of being barrel entry proof, but would add that it is also not a legally defined term, which makes it akin to the term Small Batch and could really be anything a producer wants it to be. I have seen bottles labeled original proof, but entry proof and barrel entry proof are generally the ones I most often see being used. Full Proof, in my experience, is almost exclusively used by Sazerac owned labels...though Green River (Bardstown Bourbon Company) has recently adopted if for their newest core release...It'll be curious to see if that gets changed at some point in the future. My assumption (albeit with no research or proof whatsoever) has always been that maybe Sazerac owned a copyright for the Full Proof term. If so, perhaps it has expired or if not, maybe the term is just starting to be adopted for wider usage...I'd be curious to know what year and what product was the first to use Full Proof.
Great video!
Thanks!
Man, you’re AWESOME!! Thank you for the info on distilling!!
Also, just because there is SOOOO much misinformation on the label (because of your knowledge was noticed), it’s hard to believe anything about it!! I’m gonna pass…Cheers
My guess it was all from a marketing person, and not meant to deceive consumers.
@@BourbonRealTalk, and I can totally get that! I was going to mention that in my initial post, but I thought that it would be condescending! BUT, someone (that knows whiskey) should have caught that!
We absolutely love your delivery, and your expertise on whiskey!! Please keep doing what you do!!
Cheers 😁🥃
So what was the actual name of this bourbon? 1876?
I had to watch this video a couple times myself to figure it out. It is Gold Bar Whiskey.
It is Rickhouse Bourbon by Gold Bar Whiskey.
Your BRT sign is upside down😎
BRT sign? Are you talking about their nosing kit box lid that is flipped up?
@@johnlogalbo5567 possibly didn’t know it was a nosing box
So many people are noticing that we are planning to sand it down and laser the logo on upside down so it shows right side up on camera.
"Walk around and looking like a freak" 🤣🤣🤣
I wasn't going to leave that in, but we got such a laugh out of it I figured it would be fine.
@@BourbonRealTalk that makes the channel! Gotta keep it real!! Love what you guys are doing! Keep up the excellent work.
#StickItToCairn
Born and raised in San Francisco. Now I live just outside of San Francisco. I raise lots of tropical fish before and still now. Around 2017 (major drought), the water source from Hetch Hetchy started adding ground water to the mix. While I couldn't taste the difference, my tropical fishes reacted differently (higher pH). Marketing, at it's best.🤷😅
More excuses to get a cocktail smoker.
Cheers!
Thanks y'all!
Come back and comment if you get one and what you think!
❤
Cheers!
👀
Cheers!
108👍
Cheers!
Not dripping springs distillery. Good try though 🫠
What is the other Texas distillery that is triple distilled pot still that uses that mashbill?