Interesting article on Pappy

Not sure whether this belongs here, or in the kitchen forum, but I am guessing this will get a shade more traction on this forum.

http://www.whiskyadvocateblog.com/2012/06/11/what’s-in-that-bottle-of-van-winkle-anyway/

The Van Winkle Family Reserve Rye has long been a 50/50 combination of Medley (Owensboro) and Cream of Kentucky (old Bernheim in Louisville) rye whiskey. The whiskey was all dumped into stainless steel tanks years ago. Each fall, some of it is withdrawn and bottled.

How does the aging process change when it's removed from the oak barrels and put in an inert vessel like this? Does it still age, in the normal meaning of the term? Or is it just getting older without changing? It seems like that would affect one's expectation of how a X-year-old whiskey should taste.

Whiskey does not "age" as we think of it in terms of bourbon when placed in an inert container (like a bottle). They put it in these tanks to hold it just as it is and release it to the market over time.

As long as bourbon is kept in an airtight glass or stainless steel container and not exposed to direct sunlight or extreme temperatures it will remain exactly the same for a very, very, very long time.

I'm assuming they are doing this while figuring out how to make and age more and maintain the flavor profile, but I have no way of knowing that for sure.

So my question is, if the bourbon's aged for 12 years in barrels and then sits in the tank for 8 before being bottled, is it sold as a 12-year bourbon or a 20?

How does the aging process change when it's removed from the oak barrels and put in an inert vessel like this? Does it still age, in the normal meaning of the term? Or is it just getting older without changing? It seems like that would affect one's expectation of how a X-year-old whiskey should taste.

Jeff-
That 's a really good question. For Bourbon, it's the extra aging in the barrel that makes the differerence; it's exposed to air/heat entering the barrel and evaporation. My understanding ( from Master Distiller Parker Beam) is that bourbons in an old bottle ( say bottled 30 years ago) would be largely the same as when bottled, as long as it's kept sealed in the bottle. For wine, it changes over time in the bottle.

Why would rye age diferently from bourbon?

Deb

The comments on the article are pretty helpful, as well.

Everybody is correct here...

It's why I love Pappy and keep a bottle or five in reserve, but never buy into the allocations for my bar.

If you want his work, cost efficiently, get into the Old Fitzgerald.

(I do)