MashBill List

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MashBill List

Unread postby HawthornBev » Sat Apr 24, 2010 8:00 pm

I am working on a master mash-bill spreadsheet of all known brands. I am fully aware of the un-availability of some of the exacts percentages of some distilleries due to proprietary recipes etc... Yet would love to get input, insider knowledge and opinions based on other information to assist in this task.

I appreciate any insight to help create a base sheet for analysis.

As of Now I have the Mash-Bills for... ( correct me if I am wrong on any of these ) .....

WoodFord Reserve & Old Forester : 72 % corn, 18 %, 10% Malt.
Four Roses #1 : 75% corn, 20% rye, 5% Malt
Four Roses #2 : 60% corn, 35% rye, 5% Malt
(JB) Jim Beam #1 : XX% Corn, 15% Rye, XX% Malt
(OGD) Jim Beam #2 :
(High Rye) Wild Turkey : XX% Corn, XX% Rye, XX% Malt
Makers Mark : 70 % corn, 16 %, 14% Malt.
Bulleit Bourbon : XXCorn,35% Rye, XXMalt
(Wheated) Buffalo Trace #1 :
(High Rye) Buffalo Trace #2 : XX% Corn, 15% Rye, XX% Malt
(Low Rye) Buffalo Trace #3 : XX% Corn, 8% Rye, XX% Malt
(Rye) Buffalo Trace #4 :
(Rain) Buffalo Trace #5 : 100% Corn
Heaven Hill :
Tom Moore :

Rectifers

(BT) Winkle #1 :
Winkle #2 :
(HH) KBD :

Etc.....

As I am sure you are all aware this a virtually impossible list to compile with exact answers. Yet I am going to try and compile it anyways. With as much information as I can gather.

I thank you in advance for any opinions, insight and answers...
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Re: MashBill List

Unread postby p_elliott » Sun Apr 25, 2010 1:53 am

I can point out one thing you haven't considered, four roses uses 5 different yeast X 2 mashbill comes to 10 different mashbill set ups.
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Re: MashBill List

Unread postby delaware_phoenix » Sun Apr 25, 2010 8:10 am

If you want a list so you know which different expressions to try, that might be useful. Chuck's book talks about that both across brands and well as within brands. If you don't have it I highly recommend it.

imho, there's not much more information that you'd obtain from filling in any blanks that you have. You can see from the list that you've got 15-35% rye (or wheat), 5-15% malt, the rest being corn. There's so much more to an aged bourbon (or rye or any other whiskey) than it's grain bill.
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Re: MashBill List

Unread postby HawthornBev » Sun Apr 25, 2010 10:52 am

Thank you for your comments. Its great to get the dialouge flowing.

I am aware of the 10 recipes that come from the yeast & mashbill blends at 4R ( As well as tasted the majority of them , including the super premium which is quite tasty ). And also aware of the many other factors that accumulate to make a great Bourbon.

Yet in my extreme geekiness. This is one of the many puzzle pieces I am trying to put together for a larger spreadsheet that includes. Cooking methods,yeast attributes, fermentation length and container, barrel entry, maturation style & length, bottle abv. On all available brands.

It will serve to be a snapshot when comparing these different bourbons. As well as a training guide for blind tasting sessions to see if I can pick up these attributes. As well as a guide to look to when conducting trainings and tastings in the future.

I understand if my thirst to know the exacts are a bit over analyzing yet. I am going to try and get as much information to add to my spreadsheet as possible.

I thank you all in advance for any opinions or knowledge of this information.
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Re: MashBill List

Unread postby delaware_phoenix » Sun Apr 25, 2010 3:55 pm

Well you've set yourself quite a task! :shock: Good luck! :!: :!:
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Re: MashBill List

Unread postby Husker » Sun Apr 25, 2010 7:54 pm

I'm guessing that the missing 16% of Makers Mark is wheat.
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Re: MashBill List

Unread postby HawthornBev » Mon Apr 26, 2010 1:43 am

Husker you are correct , just realized that is a typo.

As far as I know there is only old fitz, weller, makers, some van winkles, and the pres reserve from stizel-weller that are wheat ( ? ).

DP I will let you know as my progress continues on this process. But you are correct that this will be a up-hill task.
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Re: MashBill List

Unread postby p_elliott » Mon Apr 26, 2010 8:59 am

Rebel Yell is another wheated bourbon
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Re: MashBill List

Unread postby HawthornBev » Mon Apr 26, 2010 10:27 am

Forgot about that one. So Rebel Yell is now coming off of the wheated mashbill at BT ?

So the wheated mashbill at BT is producing RY, Weller(s), Old Fitz(s), Some of the Van Winkle products. Is there any other wheated bourbons I am missing ?
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Re: MashBill List

Unread postby bourbonv » Mon Apr 26, 2010 10:32 am

As far as I know, Heaven Hill is producing the whiskey for Rebel Yell.
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Re: MashBill List

Unread postby p_elliott » Mon Apr 26, 2010 11:16 am

Mike is right about RY and HH also produces and sells Old Fitz
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Re: MashBill List

Unread postby HawthornBev » Mon Apr 26, 2010 12:52 pm

Huh , I always thought RY was coming out of BT. I guess that was an oversight on my behalf about Fitz. Says is plain on there website they produce fitz at HH. Wonder why I thought BT all these years. I guess all this tracking is hard to keep straight sometimes.

So Weller/VW can't be the only product they are producing off of the wheated mash bill at BT. Unless they are blending with it. Our there any other bourbons coming off of that mashbill ?
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Re: MashBill List

Unread postby nblair » Mon Apr 26, 2010 1:25 pm

If you are solely interested in mash bills you can check out "The Book of Bourbon" by Gary Regan. It came out in 1995 so some information is outdated since certain labels have switched companies since then. It lists the mash bill percentages for each distillery, and if they aren't 100% known there are approximations.
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Re: MashBill List

Unread postby HawthornBev » Mon Apr 26, 2010 1:35 pm

Thanks Blair. I read that book about 5-6 years ago and its on my shelf now. I didn't realize that was in there. I will have to re-visit.

BTW love Gary. You should also check out his new book on gin. "The Gin Compendium" one of the best books on gin out there.
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Re: MashBill List

Unread postby HawthornBev » Mon Apr 26, 2010 2:03 pm

Given the mashbills in "The Book of Bourbon" it updates the list to the below additions. It also states that Kentucky Tavern is a wheated bourbon off of the same mashbill as weller,ry, and fitz.... that I did not know. ( Still doesn't mean I am going out to buy a 750 or KT anytime soon, but interesting information. )

WoodFord Reserve & Old Forester : 72 % corn, 18 %, 10% Malt.
Four Roses #1 : 75% corn, 20% rye, 5% Malt
Four Roses #2 : 60% corn, 35% rye, 5% Malt
(JB) Jim Beam #1 : XX% Corn, 15% Rye, XX% Malt
(OGD) Jim Beam #2 :
Wild Turkey : 75% Corn, 13% Rye, 12% Malt
Makers Mark : 70 % corn, 16 %, 14% Malt.
Bulleit Bourbon : XXCorn,35% Rye, XXMalt
(Wheated) Buffalo Trace #1 :
(High Rye) Buffalo Trace #2 : XX% Corn, 15% Rye, XX% Malt
(Low Rye) Buffalo Trace #3 : XX% Corn, 8% Rye, XX% Malt
( BT ) A Smith Bowman : 65% Corn, 20% Rye, 15% Malt
Heaven Hill : 75%, Corn 13% Rye 12% Malt
Tom Moore : 75% Corn, 15% Rye, 10% Malt
Bernheim : 75% Corn, 20% Wheat, 5% Malt

Ryes
(Rye) Heaven Hill : 65% Rye, 23%, 12%
(Rye ) Wild Turkey : 65% Rye, 23% Corn, 12% Malt
(Rye) Buffalo Trace #4 :

American Whiskies & Others
Early Times : 79% Corn, 11% Rye, 10% Malt
Jack Daniels : 80% Corn, 8% Rye, Malt 12%
George Dickel : 80% Corn, 12% Rye, 8% Malt
(Rain) Buffalo Trace #5 : 100% Corn

So I moving somewhere with this. Anybody have any idea on the JB, or BT recipes further ? I sent an email to Tom Bulleit on the exact mashbill of Bulleit. As well as a conformation to Jimmy Russell on the correctness of the WT recipes.

Guess I need to send an email to Fred and Harlan and see if I can get any information on the other two.
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