Savannah 88 Bourbon
Posted: Sat Mar 22, 2014 6:52 pmNew whiskies are appearing in a continuous stream on the shelves of liquor stores. Many are flavored whiskies, which avoid the rules and regs of making a true bourbon (thus avoiding the cost of years I storage). That these come from small distilleries is made respectable (at times with justification) by being given the moniker of 'Handcrafted', or 'Artisanal', or 'Small Batch', or some other process designed to distinguish it from industrially made whiskey.
I often enjoy the products of these operations and would include among them our own, rarely seen, Cheryl Lins, whose Delaware Phoenix 'Craft' distillery produces some superb whiskies that adhere to the almost forgotten traditions of whiskey making. Also, I am partial to the products from Rick Wasmund out of Virginia, and the Leopold Brothers out of Michigan.
Now comes a new bourbon out of Georgia. At this time it is only available in Georgia. It goes by the name of Savannah 88. It has, so they say, 8 grains and is 88 proof. It meets the requirements allowing it to be called a bourbon - at least 51% corn, distilled at less than 160 proof, has spent at least two years in a charred new white oak barrel, and has no additives. Acknowledged is that among its grains are corn, rye, wheat, and barley.
I suspect, since there is no information available to enlighten us on this matter, that the other four grains are varieties of the four named grains. Also, it contains some 'bright bourbon' which is aged for two months in small barrels, on the assumption, I am sure, that small barrels hasten aging by having more surface area of oak for a given volume of distillate - a technique used my many 'craft' distillers.
This whiskey uses silver queen corn in its recipe (a decidedly very sweet eating corn that has no equal in my experience) and other Georgia grown grains. The cost for this bourbon is a reasonable $30. I was certainly curious about this whiskey, which got a very nice write up in the Savannah Paper recently, and determined to give it a try....... not expecting much from it.
I find it to be much better than respectable. It is quite sweet, and the rye spice plays 'footsie' with its cinnamon overtones in a half hearted effort to offset the sweetness and vanilla of the barrel and the silver queen corn.
Still, in my opinion, it achieves a soft delicacy that gives nothing up to its youth. It is somewhat reminiscent to me of Evan Williams Single Barrel, and just as good. I consider this a high compliment for a new bourbon from a small distillery.
I often enjoy the products of these operations and would include among them our own, rarely seen, Cheryl Lins, whose Delaware Phoenix 'Craft' distillery produces some superb whiskies that adhere to the almost forgotten traditions of whiskey making. Also, I am partial to the products from Rick Wasmund out of Virginia, and the Leopold Brothers out of Michigan.
Now comes a new bourbon out of Georgia. At this time it is only available in Georgia. It goes by the name of Savannah 88. It has, so they say, 8 grains and is 88 proof. It meets the requirements allowing it to be called a bourbon - at least 51% corn, distilled at less than 160 proof, has spent at least two years in a charred new white oak barrel, and has no additives. Acknowledged is that among its grains are corn, rye, wheat, and barley.
I suspect, since there is no information available to enlighten us on this matter, that the other four grains are varieties of the four named grains. Also, it contains some 'bright bourbon' which is aged for two months in small barrels, on the assumption, I am sure, that small barrels hasten aging by having more surface area of oak for a given volume of distillate - a technique used my many 'craft' distillers.
This whiskey uses silver queen corn in its recipe (a decidedly very sweet eating corn that has no equal in my experience) and other Georgia grown grains. The cost for this bourbon is a reasonable $30. I was certainly curious about this whiskey, which got a very nice write up in the Savannah Paper recently, and determined to give it a try....... not expecting much from it.
I find it to be much better than respectable. It is quite sweet, and the rye spice plays 'footsie' with its cinnamon overtones in a half hearted effort to offset the sweetness and vanilla of the barrel and the silver queen corn.
Still, in my opinion, it achieves a soft delicacy that gives nothing up to its youth. It is somewhat reminiscent to me of Evan Williams Single Barrel, and just as good. I consider this a high compliment for a new bourbon from a small distillery.