Hudson Baby Bourbon Whisky in my Titanium Double Walled Tumbler

Stu Gatz

Stu Gatz

Joined
Apr 20, 2003
Messages
1,188
Picked up a little Tuthhillow Spirits Hudson Baby Bourbon Whisky while in the wind and had some time for a little decompression with my Titanium Double Walled Tumbler...
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Smoooth Bourbon Baby...
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[video=youtube;rCANNlRT6IE]https://www.youtube.com/watch?v=rCANNlRT6IE[/video]
 
It isn't just from Kentucky, anymore. There are some good whiskeys coming out of NY. (Don't waste your money on Ironweed)
 
hhmoore said:
It isn't just from Kentucky, anymore. There are some good whiskeys coming out of NY. (Don't waste your money on Ironweed)
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Like I said, NY Bourbon is oxymoronic.

FYI, per 27 CFR 5.22, bourbon must be distilled in the USA (among other criteria) to be labelled bourbon. Not long ago at all, the Code of Federal Regulations required bourbon to be distilled in KY (among other criteria) to be labelled bourbon. Not very long before that the Code of Federal Regulations required bourbon to be distilled and bottled in KY (among other criteria) to be labelled bourbon. Relaxing the standards doesn't not truly make a bourbon a bourbon. It may make a bourbon legally a bourbon, but it doesn't make a bourbon truly a bourbon.
 
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leghog said:
Like I said, NY Bourbon is oxymoronic.

FYI, per 27 CFR 5.22, bourbon must be distilled in the USA (among other criteria) to be labelled bourbon. Not long ago at all, the Code of Federal Regulations required bourbon to be distilled in KY (among other criteria) to be labelled bourbon. Not very long before that the Code of Federal Regulations required bourbon to be distilled and bottled in KY (among other criteria) to be labelled bourbon. Relaxing the standards doesn't not truly make a bourbon a bourbon. It may make a bourbon legally a bourbon, but it doesn't make a bourbon truly a bourbon.
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Bold italics was my only enhancement but isn't THAT a double negative? :) All pontificate goofing around aside, many thanks for the abridged statutory history. You mention "Not long ago..." about some statutory changes several times. Were federal/state regulations actually changed? If so, do you recall when and why? Sounds reminiscent of some stories that I have heard about Saki, Vodka, Scotch, and some other spirits.

EricV said:
i just picked up a bottle, pretty great stuff!
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Thanks for that Brother. I was happily impressed with the smooth taste. ;)
 
NY State has been encouraging breweries and distilleries you might give them a try . Titanium is good for food products as no flavors will picked up.You can get 'tumblers' of various size from Snow Peak , good for soup coffee cold stuff too.
 
That almost looks like an Atwood bigshot in ti. I don't think he made them in Ti. I have several nice tumblers in Ti from Horie, a couple of nice steel tumblers from Machine era and a camping mug from Snow Peak. All great for sippin whiskey.
I'll have to find some of this Baby Bourbon in upstate New York.
 
Bourbon is the only hard liquor I will drink, and NY's Hudson Baby sets a new standard in boubon distilling. Thank you New York, and adios Kentucky.
 
Brules1 said:
I want one of those tumblers...
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fshaw said:
Stu,, Where did you get that tumbler? Nice.

Thanks.

Frank
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nozyk said:
That almost looks like an Atwood bigshot in ti. I don't think he made them in Ti. I have several nice tumblers in Ti from Horie, a couple of nice steel tumblers from Machine era and a camping mug from Snow Peak. All great for sippin whiskey.
I'll have to find some of this Baby Bourbon in upstate New York.
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We found a batch of several and ran a group-buy some time ago. They are spectacular. Not Atwood or Snow Peak. And YES Titanium is great for beverages. This one travels with me almost everywhere i go. ;)

Interesting history about licensing of spirits in the US.
 
I always love economic protectionism being equated with being right or proper.

Just the other day I was reading another thread where they said you can't eat pizza outside NY, and consider it pizza (Italy might have something to say about that).

Also expressed was that you could not eat BBQ anywhere but southern states, because no one else anywhere could ever make it right.



You could put some one on the moon. As long as they had the proper knowledge, skill, and ingredients, he or she could make what ever tasty food, beverage, condiment you can name just as well as any traditional place.


Sardines that are not from Sardinia are prohibited from being called Sardines.

Dijon mustard can't be called Dijon mustard if it is not from the Dijon region.

Parmigiano-Reggiano cheese can't be called Parmigiano-Reggiano unless it is from certain Provinces in Italy (Parma, Reggio Emilia, Modena Bologna (west of the Reno) and Mantua (south of the Po).



If beer is tasty, drink it. Who cares if it is from (enter your ideal beer making region here). If vodka is good, drink it (I don't care if it is from Russia, or France, or the US).

Just because some A-Hole bribed a government official to legislate economic protectionism (campaign contributions, especially large ones are just government sanctioned bribes).
 
Bigfattyt said:
I always love economic protectionism being equated with being right or proper.

Just the other day I was reading another thread where they said you can't eat pizza outside NY, and consider it pizza (Italy might have something to say about that).

Also expressed was that you could not eat BBQ anywhere but southern states, because no one else anywhere could ever make it right.



You could put some one on the moon. As long as they had the proper knowledge, skill, and ingredients, he or she could make what ever tasty food, beverage, condiment you can name just as well as any traditional place.


Sardines that are not from Sardinia are prohibited from being called Sardines.

Dijon mustard can't be called Dijon mustard if it is not from the Dijon region.

Parmigiano-Reggiano cheese can't be called Parmigiano-Reggiano unless it is from certain Provinces in Italy (Parma, Reggio Emilia, Modena Bologna (west of the Reno) and Mantua (south of the Po).



If beer is tasty, drink it. Who cares if it is from (enter your ideal beer making region here). If vodka is good, drink it (I don't care if it is from Russia, or France, or the US).

Just because some A-Hole bribed a government official to legislate economic protectionism (campaign contributions, especially large ones are just government sanctioned bribes).
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Wellll I was going to say something about Champagne but I believe that you covered it Brother. :)
 
The exclusive naming of a food product is good marketing but it also is a method of keeping standards high .In the old days cheese of the P-R type was made throughout the Po valley which is a huge area. Its called 'Grana ' because of it's grainy texture .Been made for at least 1200 years ! Originally the milk was from " red cows" [reddish color] native to the area. Thanks to the 'Slow Food ' ,reaction to fast food ,which the Italians started, Grana made from the red cow milk is available here. Fuller, more complex flavor from the cows that feed on the natural flowers and grasses of the area it's a treat !!
 
leghog said:
Like I said, NY Bourbon is oxymoronic.

FYI, per 27 CFR 5.22, bourbon must be distilled in the USA (among other criteria) to be labelled bourbon. Not long ago at all, the Code of Federal Regulations required bourbon to be distilled in KY (among other criteria) to be labelled bourbon. Not very long before that the Code of Federal Regulations required bourbon to be distilled and bottled in KY (among other criteria) to be labelled bourbon. Relaxing the standards doesn't not truly make a bourbon a bourbon. It may make a bourbon legally a bourbon, but it doesn't make a bourbon truly a bourbon.
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Indeed Sir. Well put.
 
A brief history. Whiskey made in Kentucky was sold by the barrel and transported downriver to New Orleans where it was distributed. While not an exclusive market, it was reportedly the largest and most lucrative. The barrels of Kentucky Whiskey also had the county of origin marked on the barrel head. One Kentucky county that was a major producer became the most popular and buyers began to order whiskey by that county's name... Bourbon County, or simply Bourbon. Eventually all Kentucky whiskies adopted the name Bourbon.

Making Bourbon is not like baking a cake. Sure each distiller has their own recipe, but the end product is a combination of variables that can't be duplicated elsewhere. Even within the same company, each barrel is unique from the next because of the aging process. The design of the warehouse it's aging in, The location in the warehouse, the composition of the wood each barrel is made from, how the barrels are charred, relative humidity, temperatures, and on and on... all combine to make each distillery's offerings unique products. All the raw materials to make the whiskey are locally sourced. The limestone bedrock under the state's soil give the water used, certain characteristics not found outside the state. Same with the corn, and the trees the barrels are made from.

The real uniqueness of bourbons, outside of the natural resources used is the Master Distillers. Each Master Distiller knows how to blend the barrels from his different warehouses to get the consistent product he sells. That is an acquired skill and talent that is handed down and kept a guarded secret along with the recipes. It's a moving target due to irregularities in the variables. It is part science, part art and the Master Distiller is the only one who knows all the various parts and how they fit together.

So Bourbon was and still is a product that can only truly be made IN Kentucky. That's not to say some fine whisky isn't made by many others in many places, it's just not Bourbon Whisky. Like women, pretty ones come with all different colors of hair.
 
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