On todays episode we have a glass of Pinhook High Proof Bourbon. A truly pretty bottle of truly great juice. We learn a lot about horses, mainly that we don’t know a lot, but we sure know how to measure them now! All that and more on todays episode of Whiskey Chasers!
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- Pinhook might have the classiest bottles out there. They are tall, with a pastel color and white label, with a horse on it. The tops are sealed with the same pastel color that is on the label. There is no real rhyme or reason behind the colors, as each bottle has a different one.
- This caught both the eyes of Chris and I when we first saw the bottle, but when you turned it around it said “distilled in Indiana” our least favorite words to find on a bottle that is $50+ a bottle.
- The company got its start in 2010 with its name and 20 barrels of bourbon from MGP
- By 2014 bottles started to make their way onto shelves and into the hands of people
- Since 2017, Pinhook has been distilling their own proprietary mashbills at Castle and Key.
- Pinhook is not owned by Castle and Key, they simply use their stills to distill and their rackhouse to age
- The names of each bottle is based off of a race horse
- They even go to the extent of putting how big the horse is in hand sizes.
- They also give a brief story about the horse on their website.
- They also release a new blend each year.
- Their 2021 normal proof bottle has beat out EHT Taylor as far as taste, price and availability
- aged “more than 3 years”. It is made from a mash bill of 75% corn, 15% rye and 10% malted barley, and is bottled at cask strength.
- High proof is the same as cask strength, but Full proof is different.
Strength of the whiskey
- In the United States, whiskey must enter the barrel at no higher than 125 proof. In Scotland, it can be higher than that, with some distilleries reportedly barreling whisky up to 70% alcohol (140 U.S. proof). That means all bourbon distilleries, and most Scotch distilleries, add some water to their new whiskey before it’s barreled.
- Length of Maturation Time
- Barrels are porous, which means a little bit of their contents evaporate every year. The “angel’s share,” can amount to up to 5% volume annually, depending on the weather (more on that in the next section). Depending on the ratio of alcohol and water that evaporates from the barrels each year, the proof of a whiskey can go up or down over time.
- The conditions in which a barrel is stored is an essential factor in determining the eventual final proof of its contents. Temperature and humidity are both critical factors. In a cool, temperate environment, more alcohol than water evaporates, and the proof drops over time. In a warm, dry environment, water can actually evaporate faster than alcohol, driving the proof of the whiskey up over time.
- this can be seen by comparing cask strength Scotch with cask strength bourbon. Cask strength Scotch, which matures for a longer time and is stored in damp conditions, is almost always lower proof than cask strength bourbon, which matures in warmer, drier conditions.
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