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Previous Guest Book Entries:
February 2, 2013
Thanks for the review and info about Rebel Yell bourbon
For the price it is the one that I most often reach for in the store. I also like to have Blanton’s, Eagle Rare, Buffalo Trace, Old Pogue and Jefferson’s on hand as a good variety for guests. Most sites try to malign Rebel Yell which I guess is based on the cost to perceived value ratio. The worst bourbon I ever had was a 53 dollar bottle of Noah’s Mill which tasted like shoe polish and floor stripper.
L. Foster

February 2, 2012
2012 Has started out quite a bit different than 1885 when the world first heard the Spirits called Mountain Dew & Green River Whiskey. They are both still distilled the old fashion way and enjoyed by coinsures across the world but the delivery methods have surely changed. We are actively seeking outlets that wish to push the bounds of internet sales as it will surely help the consumers get fine spirits at a more reasonable cost but also help the traditional wholesalers and retail stores. If you are interested in our Pre-Prohibition Spirits and want to test the bounds of the internet contact one of the fifth generation of Master Craftsman at Cheers From John McCulloch Distillery

January 1, 2012
Hello and Happy New Year!

I am quite a novice in the area of liquor but I do have a question that I’d like to “ask an expert”. I live in Virginia and my roots here are deep, dating back to the late 1700s on my fathers side. My mothers family is Scot-Irish (McAlister) with many of her relatives are in WV. Over Christmas I was speaking to an uncle about their early years growing up in WV and he mentioned that they lived in a place called “Karo Hollow” named after the corn syrup as much moonshine was made there using the syrup instead of corn or sugar as the authorities were keen to watch sales of those staples.

I’ve been intrigued with moonshine for a long time though more for the history and stories as I hardly drink. I’ve thought about starting a distillery in the past as a hobby and who knows, this still may happen in a few years. My question for you is this. What do you get if you take a 100% corn mash, distill it to 120 proof plus, charcoal filter, then age in new, charred, oak barrels for over 2 years (then cut and bottled at 80 or 90 proof)? It can’t be called a Bourbon Whiskey┬áright? (as it’s over 79% corn).

Have you run across anyone making such a type of whiskey? Do you think this would taste ok or downright horrible? Also, do you think there would be much of a demand for this type of spirit? Essentially old school moonshine processed and aged after distilling like Jack Daniels. Really curious to hear your feedback if you have the time and to respond.

Monterey, VA
While I wouldn’t call it Bourbon; legally, you probably could. The US government defines the type of whiskey in US Title 27, Part 5, Subpart C Standards of Identity for Distilled Spirits. Heck, these days even Tennessee Whiskey can be labeled as Bourbon so even something as horrendous as “charcoal filtering” wouldn’t kick it out.
I’ve never seen a bourbon that admits to it on the label but there are Bourbons that are only aged for two years. Have seen some that admit to only 3 years. Guess bars like them for “well” drinks because they are cheaper.
Brand: Kentucky Bonded
Willet Distilling Company
Age: 16
Proof 100
bottled by the willet distilling company bardstown kentucky also has bottled in bond under u. s. government supervision on bottle also has stamp number on cap 002161811 other number on back of bottle the willet distilling company incorporated dsp ky 43 would like to no true age of bourbon and value