Our Award-Winning New Scotland Spirits!
When it comes to spirits competitions, myriad institutions routinely offer to “evaluate” our product… but most seem more interested in receiving an “entrance fee” than in actually tasting our handcrafted whiskey.
Still, not all of these solicitous evaluators are created equal. At the head of the pack is the Beverage Testing Institute, which has created a scientific, rigid, failsafe method to remove both variable and bias in its assessments.
As a member of the American Society of Testing and Materials, BTI’s objectivity and repeatability is the focus of its analyses, allowing for a more accurate adjudication of a spirit’s merit. BTI also contends that its signature “shorter scale” makes it easier for tasters to repeat their scores.
“We use simple scales so that our panelists do not concern themselves with the difference between an 88 and an 86, or a 90 and a 91. This method allows our tasters to consider general quality, without the distraction of adding points. Products breaking the critical gold medal barrier are tasted twice without exception, virtually guaranteeing that they deserve their accolades.”
Composed of industry leading professionals sequestered using an evaluation method developed at Cornell University specifically for this purpose, the BTI panel tastes over 7,000 spirits which are then cataloged and retained for reference. To say “BTI knows its spirits” is a gross understatement.
That’s why New Scotland Spirits chose to enter “Helderberg Bourbon, Bottled-in-Bond” — our acclaimed aged 5-year wheated bourbon — in BTI’s competition. The rigor of their approach made this competition a natural choice for us.
And if I could get a drumroll please:
WE WON THE GOLD MEDAL!!!!!
These results speak for themselves; they’re proof positive of what we already knew, to wit, that this 5-year aged bourbon is an exceptional work of grain mastery.
Our Bottled-in-Bond bourbon was awarded 92 points out of possible 100. I say again: GOLD MEDAL. And we are thrilled. If you’ve ever met a member of our team—at a market, a tasting, or an event—you know we can talk about our spirits for hours.
But we’ll let the Beverage Testing Institute have the final word:
BTI’s report card: Helderberg Bonded Bourbon
“Light gold color. Aromas and flavors of orange peel, spun sugar, kettle corn, and toasted multigrain bread with a supple, bright, dry medium-to-full body and a warming, interesting, medium-long finish with notes of orange marmalade on corn biscuits, molasses, cherry cough drop, and oatmeal raisin cookie. A quality sipping Bourbon that would work well in a lot of dark seasonal cocktails.”
To orient you, BTI’s point ranking structure proceeds as follows:
96-100 — Superlative, Platinum Medal
90-95 — Exceptional, Gold Medal
85-89 — Highly Recommended, Silver Medal
80-84 — Recommended, Bronze Medal
79 and below — Not Recommended, No Medal
For a bunch of farmers and novice distillers to come out the gate swinging in our first year of sales and capture a 92 point rating is (apparently) unheard of!
So forgive my boasting when I say that our Helderberg Bonded Bourbon absolutely dominated in the Bottled-in-Bond arena, easily outpacing Evan Williams’s 100-proof signature by 2 full points among the judges.
It also beat both Wild Turkey 101—the high-proof classic that’s been a dive bar staple for decades—and Wild Turkey’s subsidiary Longbranch brand, repped by actor Matthew McConoughey himself.
That’s a considerable feat, and cause for no small amount of upstate NY pride.
But what most stunned us was the array of so-called “high end” brands we unseated. Indeed, our Helderberg Bourbon, Bottled-in-Bond, ranked higher than several titles you might not expect.
For example, we bested Blanton’s Single Barrel Straight Bourbon, we smoked Journeyman Distillery’s Featherbone Bourbon Whiskey, and we beat out the Four Roses Small Batch Bourbon spirit. Indeed, those iconic Kentucky brands didn’t even come close.
And the judges’ discerning tastes also apparently swung for New Scotland Spirits over Jefferson’s Small Batch Bourbon, which is now the second time that we’ve been expressly told that our whiskey wins in a head-to-head matchup against Jefferson’s.
This is a big deal, folks. We knew our bonded aged 5-year wheated bourbon was good, but this designation is proof positive that we’re not coming at this from a position of bias. This is science… just as much as it is art. More than that: it’s love.
Ladies and Gentlemen, the Town of New Scotland may already be on the maps. But we’re giving it a whole new reason for visitors.
— Rebecca
Meet the Family
Rebecca—
While speaking with a friend about our various spirits the other day, she asked what the difference between barley, rye, wheat, and corn was. I was appalled by such a basic question, but then realized the only reason I’m so intimately familiar with these grains is that I’ve had YOU as a teacher… and because they’re literally the foundation of our business.
So in an effort to provide a crash course for our teammates who may not have has as many years working alongside you on this venture, I’m herein summarizing the differences by reference to pictures — to give a sense of what goes into our spirits.
BARLEY
Our flagship Helderberg Single Malt—aged five years—consists entirely of barley, grown on New Scotland’s very own Indian Ladder Farms. And barley supplies the activating enzyme for all our spirits.
CORN
In accordance with the requirements stipulated by 27 CFR § 5.22(b)(1)(ii), our 68W American Corn Whiskey grain bill consists of 80% corn. It’s also the principal grain (over 51%) in our Helderberg Bourbon.
RYE
Rye is the primary ingredient in my personal favorite of our spirits: Helderberg Straight Rye Whiskey. The peppery bite of rye whiskey resonates with me slightly more than the slightly sweeter kiss of our bourbon.
WHEAT
Wheat features most prominently in our award-winning Helderberg Bourbon, Bottled-in-Bond, and is cultivated by our friends at New Scotland’s historic LaGrange Farm—which for generations has been in the caring hands of the LaGrange family.
So there they are: the “Big Four” responsible for the taste and character of our New Scotland Spirits. Granted, in the coming years we’ll be experimenting with other grains (e.g., quinoa), vegetables (e.g., potato), and fruits (e.g., apples). But these newcomers will have big shoes to fill—for it was these first four of Mother Earth’s gifts that launched our business and brought our age-old dreams to fruition.
— Jesse
Veterans Day Ruck March Fundraiser & Launch of 68W
Please pass along our event flyers so we can rally more participants to join this worth cause in support of veteran-focusednonprofits!
* * * *
Dear Friends, Families, and the Veterans we count among them:
WHEN:
Thanks to our nonprofit partners!
On Friday, 11 November 2022 — Veterans Day — New Scotland Spirits will conduct a 6.8-mile “ruck march” fundraiser to support the men and women who’ve served in America’s Armed Forces. JOIN US!
WHERE:
The ruck march will commence at 3pm (1500) at the American Legion in Voorheesville (Post 1493). It will proceed down the Albany County Rail Trail to the designated midway point, and then about-face to make a final approach to Voorheesville’s Northern Barrell Brewing Company for a “Finishers’ Reception.”
WHO:
No prior military experience is required, and walkers and runners are welcome! But the real gluttons for punishment will undertake a genuine ruck march—that notorious staple of military training. “Ruck marches” are long journeys made on foot while carrying weighted “rucksacks.” Participating ruck marchers are encouraged to pack their rucksacks (backpacks are fine!) with 35 lbs. of nonperishable food items to be donated at the completion of the ruck to the Food Pantries for the Capital District.
REGISTRATION:
Visit https://p2p.onecause.com/nssruck to register!
Registration is $50.
Those who register before 1 November 2022 will receive a free T-shirt for pickup at event check-in.
All proceeds go to support the Boot Campaign, a nationwide nonprofit committed to “honoring and restoring the lives of veterans and military families.”
WHISKEY:
At the Finishers’ Reception at Northern Barrell, New Scotland Spirits will officially launch its newest brand: 68W (pronounced “68 Whiskey”).
68W is the military occupational specialty (MOS) code denoting the Army Combat Medic. The namesake spirit is an American Corn Whiskey, and was conceived by New Scotland Spirits’ founder while he was deployed to Iraq in October 2017—following the death of a fellow Soldier when their unit was attacked by enemy forces.
For every bottle of 68W sold, New Scotland Spirits will donate a portion of the proceeds to the Hidden Battles Foundation. HBF combats alcoholism, PTSD, and other ailments afflicting Veterans and First Responders. HBF President Scott Hyder will be on hand for the event, and—true to form—will be undertaking the ruck march himself. (Indeed, this was his idea!)
AMPLIFYING INFORMATION:
Event parking information is forthcoming to all registrants.
Event check-in will be from 1:30pm to 2:30pm at the American Legion (31 Voorheesville Ave).
At 2:45pm, the participants will welcome remarks from Voorheesville Mayor Richard Straut, New Scotland Town Supervisor Doug LaGrange, and Albany County Legislator William Reinhardt.
PLEASE PASS THIS EMAIL ALONG TO THE VETERANS IN YOUR LIFE, AND TO THE FRIENDS AND FAMILIES WHICH SUPPORT THEM.
PARTNERS:
The American Legion, Post 1493
____________________
New Scotland Spirits is combat veteran-owned craft spirits company which distills “Helderberg Whiskies” from grains grown in our beloved hometown of New Scotland, NY.
We hope to see you there!
—Jesse
The Cooper is Coming to Town!
Hey everybody, Jesse here. Just jumping on the ol’ news blog to share this picture of me with Tony Hynes, one of the esteemed owners of Adirondack Barrel Cooperage.
And forgive me for fan-girling out right now, but this snapshot is pretty significant; it depicts one of the principal authors of our whiskies’ celebrated taste holding the product of his ingenuity. (I’m talking about the whiskey… not me.)
My team often heralds the terroir of our spirits—a result of the “New Scottish” grain we distill. But even more influential when it comes to the taste of our whiskies is the barrel in which they spend 5+ years aging. That’s because we use barrels from Adirondack Barrel Cooperage, and in this photo you’re looking at a key author of our company’s signature flavors.
The white oak barrels that Tony and his team char for us is what gives Helderberg Whiskey its sweet taste. Our rye has been noted for its floral honey flavors, while our wheat whiskey and bourbon are notorious for their notes of caramel, butterscotch, and vanilla. Evan our single malt was recently commended for packing a “muted molasses” flavor in the finish.
Tony is the founder of Precision Valve and Automation and, more importantly, our friendly neighborhood cooper!
And all those salubrious qualities come not from artificial flavorings, but from the natural process of charring the barrel, thereby caramelizing the organic starch compounds into sugars.
So here’s to Tony, holding our “Helderberg Winter Wheat Whiskey”—a man reunited with his barrels via the product they make possible. It was incredibly rewarding to see him stop by our booth at our event on Monday, August 1, 2022. When he introduced himself, Rebecca and I couldn’t even believe it at first.
We owe him so much for his contributions to our company through the auspices of his barrels, yet he wouldn’t even permit us to give him a free bottle; he insisted on graciously purchasing our product to give to one of his companions. Is this guy a class act of what?
* * * * * * *
UPDATE (18 September 2022):
Oh my god. Guys. This is happening…
OUR COOPER IS MOVING TO THE CAPITAL DISTRICT!
Adirondack Barrel Cooperage is relocating to Schenectady County!
A New Scotland Spirits "Instructed Whiskey Tasting"!
On Tuesday, July 19, 2022, we crashed Voorheesville’s Northern Barrell Brewing Company to host the first of our New Scotland Spirits “Instructed Whiskey Tastings” for all our friends, family, and fans.
It was an awesome event, with a sold-out audience of supporters from all over Albany County. It gave us a chance to celebrate the grains we grow on my family’s fields at Lime Kiln Farm, to introduce the members of our team, and to express our thanks to the enthusiasts who have made this journey possible. Over the course of an hour, our “fearless leader” spoke extemporaneously about our company’s mission and its place within the history of New Scotland—the beloved hometown which raised us. Check out the footage from our event, in which we detail our strategy for the future and recognize the many partners without whom we wouldn’t be here.
I love this picture. It perfectly captures why he’s the lifeblood of this company. We call him our “fearless leader.” But for those of us who’ve known him our whole lives, first and foremost he’s just “Jesse.”
And today, he assumes yet another title: “Birthday Boy.” 🤣 🥳 🎂 🎉
Happy birthday, dude. Since the sandbox at Serendipity Nursery School through your awkward adolescence to the far-off battlefields of Iraq and Afghanistan, you’ve always been a force to be reckoned with. Your passion is infectious, and you work so hard that I’m even prepared to make you an honorary farmer!
So on behalf of all of us here at New Scotland Spirits: Congratulations, old man!!!
It’s an honor to be on this journey alongside you, working diligently day in and day out to make this dream a reality. It’s been a blast watching you apply your passion to celebrating our hometown, commemorating our community, and building from scratch a business the whole neighborhood can be proud of. But now, please go celebrate your special milestone with your family. No, like, please.
Because also on behalf of the company, we seriously need a f***ing break from you!!!
— Rebecca
Whiskey: sights, scents... and sounds!
The cultural advent of working from home brought about many changes: internet connectivity issues; video conferencing; an unspoken dress code of business casual on top, PJs on the bottom; and a renewed commitment to day drinking. Because why not?.
It also entailed being thrown into the role of teacher, whereupon I successfully proved that I was CLEARLY incapable of both capturing the attention of 2 elementary age boys and simultaneously keeping my sanity (hence the day drinking).
But despite living on top of one another in the Miller household, the COVID era of 2020/2021 also introduced a greater sense of isolation; for me, that gave birth to a new multitasking tool… The Podcast.
Though I’d previously been a fervent podcast listener while working overnights, my attention shifted from a lady’s stereotypically morbid “true crime” listening habit to an entirely new genre…. Whiskey.
Much by accident—or perhaps because my phone is always spying on me—I stumbled upon a topic that’s come to dominate a lot more of the bandwidth here at Lime Kiln Farm. Podcasts deliver a manageable amount of information with often quirky and entertaining authenticity; they’re easily digestible while I’m accomplishing my daily tasks (which, for this farmwife, includes barn chores, feeding the animals, and tending to crops and fieldwork).
And so I’m sharing a few of these podcasts with my fellow New Scots, as well as with anyone outside our borders who similarly loves whiskey! These are programs that nourished and nurtured my burgeoning interest in all aspects of the craft distilling industry, and LKF’s role in producing a product that’s truly “from field to flask.”
These podcasts delve into the history of spirits—both domestic and foreign—and weave a tale of grains and mash, sweetness and spice, whispers of the angels’ share, and stories of their creators. They’re 30-minute aural investment sure to bring you great returns.
Here's what I've been listening to lately:
That's Neat:
Blake Keiser and Sean Conway sit down to discuss history, current events, whiskey 101, while inviting current distillers to showcase what makes their spirits unique.
One Nation Under Whiskey: Single Cask Nation
Joshua Haton and Jason Junston-Yellan, the founders of Single Cask Nation, join each other in a lively banter over 5 seasons of distinguished guests, running the entire whiskey gamut. Topics include blends, barrel composition, traditional versus progressive techniques, and even events currently affecting the industry and production. All are chewed over a glass or two of a delectable craft whisky.
Cask Chasers
Bobby, Erin, and Katie: "A whisky podcast for new and experienced enthusiasts alike." These friends explore the world of whiskey and provide perspective from every area of the culture including distilleries, retailers, bloggers, critics, and even fellow podcasters. "It's not about finding the perfect dram, it's all in the chase!"
FFS, It's Whiskey
Local Saratoga Springs, NY proprietors of First Fill Spirits bring us a fresh take on all things boutique whiskey. With shows never over 30 minutes, these worldly connoisseurs discuss new releases that will be joining their tasting club or featured in the store. Each week entertains listeners with a blind tasting, with the guest whiskey, as well as descriptive language that you can utilize in your own whiskey journey.
Surely I’m not the first enthusiast to compile a collection like this one. If my overview leaves you wanting, check out this list of the 20 best whsikey podcasts.
Don't miss the opportunity to hone your skills, laugh a little, and learn alot about the labor of this great spirit. Pop in your ear buds while mowing the lawn, or select an episode on your evening commute.
Cheers!
— Rebecca
"Where everybody knows your name"
To the people of New Scotland, and the friends I made on my long journey back home:
New Scotland Spirits are finally available for purchase, more than half a decade since Patrick and I first started distilling whiskies from grains grown in our beloved upstate hometown of New Scotland, NY.
Helderberg Single Malt Whiskey (82 proof)
Helderberg Straight Rye Whiskey (82 proof)
Helderberg Winter Wheat Whiskey (82 proof)
Helderberg Bourbon, Bottled-in-Bond (100 proof)
Support the local businesses which have welcomed our aged 5-year whiskies onto their shelves!
1) New Scots, get our Helderberg Whiskies at these neighborhood outlets—
Indian Ladder Farms Cidery & Brewery: 342 Altamont Rd, Altamont, NY
Voorheesville Wine & Liquor: 5 Maple Rd, Voorheesville, NY
Northern Barrell Brewing: 10 North Main Street, Voorheesville, New York
2) Albanites, we’re moving into City of Albany establishments as fast as we can. For now, Colvin Wine Merchants (900 Central Ave #3, Albany, NY ) is selling our whiskies at discounted pricing in honor of our launch!
3) Those external to Albany County and the State of New York can buy our spirits through our website. The shipping costs are high, but our quality is even higher— I wouldn’t risk my ego if it weren’t unassailably true..
Check us out on Facebook, fam.
www.NewScotlandSpirits.com
BACKGROUND:
Shortly after the New Year in 2016, I flew cross country from my duty station at Fort Bragg, in search of guidance from a childhood friend and collaborator. I was lost and looking for meaning on the periphery of my Army service.
From that pilgrimage to Patrick emerged a project that’s consumed off-duty hours for more than half a decade: distilling whiskies from grains grown in the very fields on which we grew up. After all, if I couldn’t be home, then at least I’d take home with me.
But what I didn’t realize then was that I could be home! I’d had the power to go home all along. It’s a power derived from the friends who love me, the neighbors who give a shit about me, and the family awaiting my return. Whatever I’d been seeking when I left New Scotland all those years ago was, in fact, right where I’d left it.
This past January marked the end of nearly a decade of active duty military service. My Army adventure took me to duty stations throughout the South, to the sordid depths of American bureaucracy, and across the battlefields of Iraq and Afghanistan. I met lots of fascinating people and discovered lots about myself. But most importantly, I learned how to click my heels together.
That’s what New Scotland Spirits is: three clicks of the heels.
Every bottle of Helderberg Whisky commemorates the community which rallied to make this dream possible, from the farmers and maltsters who supplied the grain (Indian Ladder Farms, Lime Kiln Farm, Hudson Valley Malt), the distillers who handcrafted the whiskey (Albany Distilling Company, Schenectady Distilling Company, Stoutridge Distillery), and the company membership comprised of friends I’ve known since nursery school or the first day of Kindergarten.
So from the bottom of my heart to the people at its center, we present to you “nostalgia in a bottle, a good time in a glass.” Helderberg Whiskies are the taste of New Scotland you can take with you no matter where you go.
But don’t stay away for too long… because there’s no place like home, there’s no place like home, there’s no place like home.
I’m home.
—Jesse
The Women of Whiskey
Jesse, forgive me for tossing your business out there, but I just read a really interesting article about the growing population of women whiskey lovers, and it recalls one of our earliest company conversations. I had to share this thought with the world.
So… to set the scene… back in 2016—when Jesse and I were laying the groundwork for New Scotland Spirits—we spent an evening discussing our business goals and brand objectives over a bottle of… I can’t remember now. (Was it your Dad’s scotch?)
We were both firm in wanting to distill spirits that honored our native New Scotland, but I had an extra objective: I wanted our whiskies to be of the highest quality possible, to literally be the “most premium” option available in New York.
That was my sole requirement. It was the only thing that would make this venture worth it to me. The grain, the barrel, the water… no corner could be cut. No matter how much time we’d have to invest in aging our liquor, no matter how much money would be required to distill with the region’s masters, I insisted that our business be all about quality.
And the fact that I, a lady farmer, loved whiskey, didn’t seem strange to me. I didn’t then realize how unique a phenomenon it was for a woman to choose whiskey over wine!
Jesse, on the other hand, was a bit… um… “newer” to the world of whiskey. And even though his primary business imperative struck me as a bit unsophisticated, in retrospect its simplicity was its brilliance. As he so eloquently put it:
“All I want is a whiskey my sisters will want to drink.”
Well folks, half a decade later, Jesse and I are putting the finishing touches on Helderberg Single Malt Whiskey, which you’re soon going to hear experts call one of New York’s finest spirits. Period.
And what occurred to me as I developed the mood and flavor profile of our flagship whiskey was this: to ensure that Jesse’s sisters loved our liquor, I didn’t need to change the whiskey. Rather, I needed to change their understanding of whiskey—as a spirit that’s not supposed to be hidden in 16 ounces of coke to drown out that unfiltered turpentine taste.
In short, I had to show them that whiskey can be the silkiest, smoothest, richest, most velvety liquid they’ve ever tasted. And that’s when I realized that Jesse and I had the same mission.
Well folks, in in conjunction with our partners and after hours of consulting with regional experts, I can honestly say that we’re there.
Christina Hendricks, a renowned (scotch) whiskey enthusiast.
Ours is a whiskey that women will love, as long as they’re the type of women who know quality when they see it. And if only a woman has the sensibility to recognize the mellow, full-bodied warmth of New Scotland Spirits craftsmanship, so be it. Because there’s plenty of that Jack Daniels horseshit to feed all the frat boys unworthy of sipping our spirits.
Women are critical to the world of whiskey, and we’re excited for them to put our products to the test. Chief among them is Jesse’s youngest sister, who in the last half decade has gone on to develop a refined whiskey palette. She’s invested a fortune in amassing a truly imposing collection of rare first-class whiskies, but I defy her to find a candidate in her collection which can hold a candle to our Helderberg Single Malt Whiskey.
And in the end, Jesse, I think I can declare “Mission Accomplished”. Your sisters are going to love this release. As are all women—the fastest growing segment among the whiskey connoisseur demographic.
Hillary Clinton and Margaret Thacher, Christina Hendricks and Mila Kunis, Rhianna and Kate Middleton. Indeed, Women whiskey lovers are everywhere.
I’ll close with a shoutout to one of our favorite whiskey women out there: Jessie Reyez.
Roses and Whiskey, ladies.
Welcome to New Scotland Spirits.
— Rebecca
Why couldn't chemistry have been this fun in high school?
Patrick and I are often asked where we learned to distill alcohol. Though we didn’t realize it at the time, we actually discovered everything we needed to know about the process while messing around in our AP Chemistry class back in the day. So to give you folks a refresher on processes you likely encountered two decades ago but didn’t appreciate for the potential they portended, here’s a little overview on how we make our “Helderberg Whiskies.”
Three basic materials are required to distill whiskey: water, grain, and yeast. Except for our 68W brand, all our whiskies also utilize a fourth ingredient: the oak barrels in which they’re aged. But for now, we’ll just cover those first three components.
It all begins with the grain we source from our hometown of New Scotland, and which we then send to our friendly neighborhood maltster to malt.
Malting entails converting barley (or some other cereal grain) into malt. It’s the seed-germination process that facilitates the release of hydrolytic (water-activated) enzymes called alpha amylase and beta amylase.
These enzymes are proteins that catalyze (i.e., increase the rates of) chemical reactions. In mashing, the enzymes activated in the malted grains transform the large, bulky starch molecules into smaller, fermentable sugars (the mash).
During fermentation, teeny micro-organisms known as “yeast” convert the sugars—which are easier to digest than starch—into alcohol.
Any grain (e.g., rye, wheat, rice, corn, oats) can be malted, but barley is the most common cereal used for the production of malt in whiskey distilling because of its high starch-to-protein ratio and renowned “diastatic power.”
Most types of grain kernels produce just enough amylase to convert their own starch content, without much to spare. Barley is different. Barley makes extra amylase; each kernel can take care of its own needs, and then has some leftover. This ability to convert extra starch into sugar is what gives barley its high diastatic power.
Malting requires halting the germination process at just the right time. At the beginning of germination, amylase levels are relatively low; one of the first things a growing kernel does is make more amylase to unlock the energy to grow rapidly.
The most important aspect of malting is to stop that germination process when amylase levels are highest, but before the amylase has time to convert starch into sugar. If a germinated kernel is allowed to grow too long, it converts all its stored starch into sugar. If malting is stopped too early, the amylase levels never get high enough to convert all of the starch in the kernel.
Once the enzymes have broken starches down to sugar in the mash, fermentation proceeds in two parts: first, the yeast breaks down glucose to form 2 pyruvate molecules (glycolysis), and then the 2 pyruvate molecules are converted into 2 carbon dioxide molecules and 2 molecules of ethanol (i.e., alcohol). The alcohol which results generally comprises about 10% of what is known as the wash.
This wash is then heated, and it’s here where the alcohol is separated out via heating. Because alcohol vaporizes at a temperate of 172°F (78°C)—which is much lower than the 200°F (100°C) required to vaporize water—it boils off first. When that alcohol vapor is subsequently cooled, it returns to its liquid state: clean, clear, and under control. (Maybe she’s born with it, maybe it’s oh nevermind.)
I hope you found that interesting! Now take out your #2 pencils; pop quiz.
The ABCs of Bourbon
Patrick—
When it comes to being obsessed with alcohol, there’s a few ways you can go about it.
The most popular approach is alcoholism. If that’s the path you’re contemplating, well, just do a quick tally of the pros and cons before you take the plunge.
But the other option—which proves a tad easier on your liver, finances, and marriage—is to become an insufferable spirits snob who dedicates too much time to learning the history, flavors, industry, and pioneers comprising the world of whiskey.
If that’s the poison you pick, you might as well cut your teeth on bourbon. Fortunately for you, HULU has a phenomenal documentary about America’s native spirit.
Think a film about America’s signature liquor won’t be fascinating? Well then you’re either a pink-soaked communist or just not quite buzzed enough. Because I give “Neat” our most premier critic’s rating:
🥃 🥃 🥃 🥃 🥃
Holy s**t! That’s a big deal, Patrick.
We’ve never before awarded five glasses of New Scotland Spirits!
“This is the story of grains, water, and wood.”
So starts the narration of this 76-minute exploration of America’s history and the distillers who defined her. It’s a nostalgic, heartwarming journey through a cultural tradition that has since become a multibillion-dollar industry. And deploying a deft display of humor and emotion, the film’s contributors never stray too far from a supreme sense of gratitude for Mother Earth.
“Everything about bourbon comes from the soil,” a weathered old farmer says as a handful of dirt slips through his fingers. A truer statement there never was; the corn, the barley, the wheat, the rye, even the oak trees from which the barrels are made all derive from that mixture of sun, water, and earth.
“Bourbon is an all-natural product,” another distiller notes. “There’s nothing synthetic about it.”
The ABCs of Bourbon
One of the most interesting components of the documentary is its discussion about what makes a whiskey a bourbon. As is emphasized in the film: “Every bourbon is a whiskey, but not all whiskies are bourbon.”
So what makes a bourbon a bourbon?
A: American Made
Bourbon can be made anywhere in the United States of America, but it must be made in the United States of America.
B: Barrels
It must be aged in brand new charred white oak barrels.
C: Corn
The grain mash must consist of at least 51% corn.
D: Distillation Proof
The liquid coming off the still must be less than or equal to 160 proof (80% alcohol by volume). The higher the proof, the less flavor in the liquid.
E: Entry Proof
The liquid going into the barrels for aging must be less than or equal to 125 proof (62.5% alcohol by volume).
F: Fill Proof
The liquid going into the bottles must be greater than or equal to 80 proof (40% alcohol by volume). Bonded bourbon must be bottled at greater than or equal to 100 proof (50% alcohol by volume).
G: Genuine
Additives aren’t allowed. No coloring, no flavoring. Adding anything will render your alcohol a whiskey, not a bourbon.
The most gripping part of the film is Freddie Johnson, beloved third generation employee of the Buffalo Trace Distillery, who towards the end of the film recounts an evening with his brother and father. In his telling, they’d just opened a bottle of 20-year-old Pappy van Winkle and, after pouring a bit into each of their glasses, Freddie went to put the stopper back in the bottle.
His father stopped him. “What on earth are you doing?” he asked, stunned.
“Dad, this is a really good bottle of bourbon,” Freddie replied. “It’s really sought after.”
“I’m aware of that,” his dad said.
Still perplexed, Freddie tried to explain what seemed to be a self-evident course of action: “What I’m thinking is, I’m saving it so we can do some more toast later on.”
According to Freddie, it was then that his father explained the true spirit of whiskey.
“There will always be more old barrels of bourbon being made. Look at me, and look at your brother. We’re the fragile part of this whole thing. So never save old bottles of bourbon. They’re meant to be enjoyed with friends and family, at the moment.”
Freddie then explained to the interviewer the wisdom of his dad’s words:
“It was the first time that my father and my brother and I had spent three hours together, just us, talking, laughing. We had the best time. We finished the bottled.
Nine months later, they were both gone.”
Freddie Johnson, Buffalo Trace Distillery
Last night I was hanging out with my boy John, sharing our trials and tribulations, reminiscing about our respective combat deployments. Our thoughts flowed as freely as the bourbon which enabled them. It was a good night; it was a needed night.
And it drove home the documentary’s most important message:
“It’s not about the whiskey. It’s about the lives you touch, and the people you meet. The whiskey is a byproduct of a good relationship.”
I love ya, Pat. It’s been the honor of a lifetime to be your friend, your brother, and your fellow New Scot.
Here’s to old New Scotland.
—Jesse
"Wet January" (or: "Holy S**t, Our Generation Drinks A Lot")
Jesse—
Ok, so, what had happened was, I was gonna do the whole dry January thing.
But then the Capitol came under siege for the first time since 1814. And the President was impeached again. And we crossed the 400,000 COVID death total. And the stock market forgot to take its medication.
Eventually, it became pretty clear that this was simply no time to be sober. If you can’t beat ‘em, join ‘em… and given that 2021 is acting as drunk as last year, I figured I might as well attend the party.
And my god, dude… it sure is some party. If you’ve ever had second thoughts about the viability of our whiskey business, let me allay your anxieties with this pull-quote from USA Today:
“[M]illennials spend about $300 a month on alcohol or about $56 per outing. By comparison, Gen Xers and boomers said they spend $151 and $97, respectively, on booze each month. Dining out plays a big role in these costs, as 58% of millennials surveyed order alcohol or an alcoholic beverage when they eat out.”
The commercial imperative is pretty clear, bud: we need to get our spirits onto drinks menus as soon as possible.
Until then, though, I’m perfectly content drinking alone at home until the madness stops. But, just for kicks, below I’ve included a stock photo of some mask-less millennials kicking ‘em back like the world isn’t fire.
—Patrick
Everything in moderation . . .
Patrick—
I was reflecting on the upcoming transfer of power—the hallmark of American democracy since this country first introduced it to the modern world—and found myself fervently hoping that our fellow countrymen had decided in mass to observe “Dry January”.
Because what we need on Wednesday, I thought, wasn’t a citywide bar fight, but rather some relaxed and sober minds—no more drunken insurrectionist rampages through the beating heart of our federal government. And it was that thought that originally made me want to commend everyone who resolved to give up the drink for a month (certainly a praiseworthy objective!)
Yet as I sat down to write you—and realizing that we’re halfway through “Dry January” yet I’m still typing next to a stiff nightcap—it occurred to me that it isn’t sobriety but drinking in moderation that actually helps clarify my thoughts. It opens me up to my emotional sensibilities, and reintroduces me to what and who is important.
So it is with the world. In moderation, a sip of whiskey can bring disparate factions back together, as they toast to common causes and old friendships no matter what differences of opinion they harbor. Sure, too much alcohol—as you and I both know all too well—can be a recipe for disaster… be it sloppy fistfights, heated arguments, loopy misunderstandings, or just that next day hangover.
America seems to be in the midst of its own hangover right now, recovering from two months of binging on strife, conspiracy, and division.
Yet if the country follows our lead—drinking in accordance with habits that’ve mellowed as we trudge through the back half of our thirties—I’m sure we’ll get back to a world where cooler heads prevail, and that gentle buzz brings us all closer still.
So Happy Dry January, Patrick! I hope it’s working out for ya.
—Jesse
Top 20 Whiskies of 2020
Ladies and Gentlemen, I’m pleased to present Whisky Advocate magazine’s annual survey of the year’s best whiskies!
They’ve just published their assessment of the Top 20 Whiskies of 2020. Rather than spoil the surprise, I’ll let y’all get after it yourselves. Check the website for an intimate portrait of each spirit to have earned the distinction.
Goodbye 2020. Thanks for everything, but go f**k yourself.
Dear friends and family:
Sure enough, Albany ends the year buried by more snow than anything seen in over 50 years.
Seriously, 2020…
go f**k yourself.
Poised as we are to bid 2020 a long overdue adieu, the two of us (Patrick and Jesse) write to wish you a Happy Chanukah, a Merry Christmas, and a new year devoid of the many traumas—COVID-19 global pandemic, nationwide civil riots, Beirut explosion, death of Kobe Bryant, death of Chadwick Boseman, death of Alex Trebek, death of George Floyd, death of democracy, Australian bushfires, West Coast wildfires, f**king murder hornets(!)—that literally plagued 2020.
We’ve just completed an exhaustive/exhausting marathon Zoom session to synch ourselves on the state of our company, and to coordinate the rollout of our first two product lines next year. That’s right, folks! After five years of toil and plotting, New Scotland Spirits is finally postured to launch.
But before we detail the release of our flagship single malt whiskey (which we’re excited to ship out to our long-ago Kickstarter backers) and premium American corn whiskey, here are a few updates:
This past year, we ramped up production of our bourbon and signature rye whiskey, expanding reserve inventory stocks in anticipation of brand releases in 2022 and 2023.
We won our years-long legal dispute with the Scotch Whiskey Association, which finally withdrew its complaint against our use of the term “New Scotland Spirits”. We can now go to market under the banner that honors our hometown of New Scotland, New York. William Wallace would be proud of us…
We secured critical trademark protections and the Certificate of Label Approval necessary to bring our spirits to market. And on the heels of that victory, we bottled our very first whiskey,—“68W”—this past fall at the Schenectady Distilling Company.
We can’t wait to share it with you next summer.
Unfortunately, we have disappointing news to share with the many loyal friends and family members who’ve long sought to join our enterprise. After fierce debate between us and plenty of soul-searching, we’ve decided against taking on additional investors in our company.
We’re immensely humbled and flattered by your interest in equity. And when we began this journey, it’s true that we envisioned bringing along lots of fellow New Scots in this community endeavor. But legal obstacles, logistical concerns, and the many challenges facing startups in their earliest stages make the prospect of taking on additional investors untenable right now.
Yet there are lots of ways that you can get in on the ground floor of the craft spirits industry! Here are a few distilleries in which you can invest at affordable levels.
Thanks for understanding, guys. Trust that we’re sparing you more headaches than you might realize!
Indeed, it’s already been a wild ride. New Year’s Day marks the fifth anniversary of that faithful conversation at Russian River Brewing Company in California, where the confident courage alcohol oft summons inspired us to breathe life into a long dormant dream. Securing the licenses, assembling the supply chains, developing the brands, and crafting the spirits—it’s all been a challenge. And if it weren’t for the fact that we’ve grown accustomed to fighting like siblings for over thirty years, who knows if we would’ve made it this far!
And yet here we are… standing just shy of the starting line, having successfully navigated our way through the qualifiers. It finally feels like we’ve earned the right to compete in the real marathon ahead of us. And it’s because of y’all.
We wouldn’t be here without your support, and we’re just so thankful for all of you.
Someday, we hope our alcohol inspires you to manifest your own childhood dreams.
—Jesse & Patrick
Fame Makes Liquor Taste More Good
Jesse:
No offense, but you’re not pulling your weight in this venture. Imbued as you are with the gift for gab, how’re you not famous yet? Get off your ass and become a celebrity; that’s apparently the only ingredient you need to launch a billion-dollar liquor company.
Pictured: Jesse & Patrick, triumphantly sipping their New Scotland Spirits
Doubt me? Then cuddle up with the story of Casamigos, the tequila company co-founded by George Clooney as he and a buddy wiled away the hours waiting for their getaway mansions to be complete. In 2017, Casamigos was sold to Diageo for a billion dollars. Yes, a billion, as in a 1 followed by 9 zeroes. It looks like this: $1,000,000,000. All that for a single brand.
Reportedly, the acquisition made Clooney the highest paid actor in all of Hollywood that year. See? He’s just like us.
But Diageo wasn’t done. A year later, it set its sights on Aviation Gin, the company made famous by Ryan Reynolds when he bought a minority stake and began promoting it through a series of concededly entertaining (and typically irreverent) commercials. Since his investment in 2018, Aviation has become “the second-largest brand within the U.S. super-premium gin segment”—growing 100% in 2019 alone.
Because Ryan Reynolds wasn’t successful enough.
Diageo isn’t f**king around. Already the owner of such brands as Johnnie Walker, Smirnoff, and Tanqueray, it came to the Aviation Gin brand with a $610,000,000 offer.
And none of this results from some newfound tactic for the London-based company. Because even before it snatched Clooney’s company, it had already partnered with P. Diddy on his Ciroc vodka brand, and had previously developed Pharrell Williams’s failed Q Qream liqueur.
Are there honestly so few English celebrities with straight teeth that the Brits have to steal all of our celebs? God those people suck.
Wait… and now you’re telling me that Matthew McConaughey has his own f***ing label?! For the love of Christmas, guys, save some pu—I mean shelf space—for the rest of us??
For more celebrity distillers, here’s a list of Beautiful People… kicking it off with the author of The Beautiful People:
Marilyn Manson — Mansinthe
Conor McGregor – Proper No. Twelve Irish Whiskey
Dan Aykroyd – Crystal Head Vodka
Bob Dylan – Heaven’s Door Spirits
Michael Jordan – Cincoro Tequila
Derek Jeter – Bespoken Spirits
Nick Jonas – Villa One Tequila
Kate Hudson – King St. Vodka
Dwayne “The Rock” Johnson – Teremana Tequila
Kenny Chesney – Blue Chair Bay Rum
Sources:Ø www.cheatsheet.com/entertainment/celebrities-who-have-their-own-alcohol-brands.htm
Ø www.insider.com/celebrities-with-liquor-labels-2019-4
Ø www.esquire.com/food-drink/drinks/g22118748/best-celebrity-liquors
Ø www.delish.com/food/g32949671/celebrity-alcohol-brands
Ø www.vinepair.com/buy-this-booze/best-celebrity-spirits-brands-ranked
—Patrick
Liquor: A Candidate's Cure for COVID? Sure... but Also Probably Not.
Patrick—
Election Day is upon us! And before society splinters and collapses into chaos before our very eyes, I have to ask:
Um… are you tracking that neither of the two main party candidates for the U.S. presidency have ever had a drink of alcohol? Like, in their lives?
What the good goddang, Patrick?!
When were you gonna share this little tidbit?!
I mean, I don’t mean to sound judgmental, but I’m feeling rather judged as I read this bombshell New York Times article whilst a finger deep into this Whistle Pig rye.
… and holy s**t, Vice President Pence doesn’t drink either?! What is going on right now? I could’ve sworn only Americans were allowed to run for President.
I’m kidding. But I’m also not. Like, I would never prefer a President with a history of unconstrainted alcohol abuse, but I’d at least appreciate proof (pun!) that my Commander-in-Chief was sufficiently curious as to engage a fine spirit without losing his/her sensibilities.
I guess I’ll extend to these gentlemen a pass, since it seems the deleterious impact of alcoholism in their families growing up proved pretty traumatizing. Fine. But I hope they realize that their abstinence could actually be costly to their health….
That’s right, Pat! According to ABC News back in 2018, “[d]rinks like hot toddies, which traditionally contain whiskey, lemon and honey, can actually give cold and flu patients relief from their symptoms.”
That’s according to Dr. William Schaffner, chair of preventive medicine at Vanderbilt University Medical Center. And if you interpret his advice a bit more liberally, you can argue that adding a shot to your chicken soup is just what the doctor ordered.
“[Alcohol] would not have an effect on the virus itself, but its effect on the body can possibly give you some modest symptom relief,” Schaffner said back then. “The alcohol dilates blood vessels a little bit, and that makes it easier for your mucus membranes to deal with the infection.”
See?
So are President Trump and Vice President Biden more at risk for succumbing to COVID-19 because of their tee-totaling temperance? Who am I to say, especially now that I’m four fingers deep into this Whistle Pig rye and about to be sick….
Setting Sail on the Hudson
Patrick! I’ve got an update on the seafaring friends with whom we spoke last month to coordinate our waterway delivery mission to New York City next summer. And this latest dispatch from the schooner Apollonia—a new sail freight venture operating out of Hudson, New York—is incredibly promising:
Last week, this painstakingly restored double-masted ship successfully delivered its first cargo of Hudson Valley goods to New York City!
“We’re thrilled, after years of effort, to put Apollonia to work,” said Sam Merrett, captain of the Apollonia. “Sail freight is running on the Hudson once again.”
That’s right, Pat! They did it. And you’ll be pleased to know that the vessel’s cargo on this maiden commercial voyage to New York City could not possibly be more in line with our own enterprise. Because the Apollonia delivered hundreds of pounds of brewer’s malt, corn, and wooden barrels. It thus appears we’re not the first New York distilling operation to commit itself to environmentally conscious modes of shipping.
(Indeed, our own fellow Albanites at Nine Pin Cider have already made use of wind-powered river shipment!)
Before I delve further into this announcement, check out the Apollonia website. Ship Captain Sam Merrett and his entrepreneurial venture partner Ben Ezinga—along with the rest of their team (crew?)—are on a mission to “bring sail freight back to the Hudson River”. Here’s their pitch:
The Apollonia is the Hudson Valley’s carbon-neutral merchant vessel. Powered by wind, the Apollonia can transport her cargo sustainably. This is not a living-history project trying to make the past “come alive”. We are part of a growing sail freight movement committed to relevant, intelligent solutions.
Granted, the Apollonia—built in 1946—was also laden with alpaca wool, petroleum-free pillows, and CBD products on this particular journey. Its cargo was successfully off-loaded at the Gowanus Bay Terminal in Red Hook, Brooklyn. And get this: In coordination with the climate-focused nonprofit RETI Center, the cargo was then delivered to end customers—like Brooklyn’s Strong Rope Brewing, which received malt from Hudson Valley Malt (our own partner!) and Van Brunt Stillhouse, which received malt, corn, and barrels from Quercus Cooperage—via electric cargo tricycles from Upcycles of Brooklyn, thereby ensuring the products made a truly carbon neutral voyage.
In short, these guys really walk the walk. Or, rather, they really walk the plank. (Did you see what I did there?!)
Anyway, bud, the Hudson River has been a vital resource to the New York economy for generations, and its been one of the principal fixtures of our own imaginations since growing up with it right in our own backyard. I can’t wait for our own journey betwixt its banks carrying the fruits of our half-decade labor. What an enlivening time to be a New Scot!
The Times Union's guide to Capital District Distilleries, Wineries, Breweries
To our fellow Capitaland Craft Connoisseurs!
The Times Union, our beloved hometown rag, is out this weekend with a truly phenomenal resource:
Click the text to launch the TU’s guide in a new browser window.
This online index of Capital Region craft operations presents a fascinating synthesis of past Times Union reports re: our fellow industry operatives’ offerings and options! It features attractive photos and links to articles with the finer details. Keep this guide handy; it’s your road map through the very best of upstate NY. (Three cheers to the TU for compiling it!)
Below, I’m including links to just a few of the TU guide’s entries which are particularly close to Patrick’s and my hearts—
Albany Distilling Company (Albany)
Schenectady Distilling Company (Schenectady)
Capital Distillery (Albany)
Helderberg Meadworks (Duanesburg)
Helderberg Mountain Brewing Company (East Berne)
Fort Orange Brewing (Albany)
Meadowdale Winery (Altamont)
Nine Pin Cider (Albany)
Albany Pump Station (Albany)
Druthers (Albany)
And, be sure to check out the Times Union’s overview of the excitement down at New Scotland’s Indian Ladder Farms! That article surveys a whole slew of cool area eateries and brew pubs.
So raise a glass to the Times Union! And be sure to subscribe to the TU to support this type of local coverage, too.
—Jesse
No Curtains for Curtin!
Dear Friends and Fellows:
If you’ve tracked our trajectory from the beginning, you know that New Scotland Spirits wouldn’t exist without John Curtin’s inexplicably gracious guidance. As the founder and CEO of the Albany Distilling Company, our partner distiller, he’s been instrumental in nudging us in the right direction—through regulations, industry trade craft, distilling techniques, etc.—throughout the past four years. (Has it really been four f***ing years?!) And over the past 18 months, ADCo co-owner Rick Sicari has joined the “bend-over-backwards-to-help-us” party, overseeing our company’s production and working through the logistics of distilling our Helderberg Bourbon Whiskey.
All this charitable altruism in the service of Patrick’s and my dream has more than once compelled me to ask:
What is wrong with these people?!?!
Like, it was just this past week that John took a half hour out of his day—via video teleconference—to walk me through the mechanics of one of the New York State Liquor Authority’s wildly unnavigable and user-unfriendly online reporting platforms.
Naturally, I called Patrick immediately following the tutorial.
“The man is either sick or evil,” I complained, distraught that John had now cast upon me an obligatory debt from which I might never be unburdened. “He will not let me compensate him for his time or help!”
“That,” Patrick responded, seemingly unconcerned, “or he’s just a really nice guy.”
Et tu, Patrickus?
Ladies and gentlemen, scope the below. TELL ME these don’t look like mugshots:
Is it me, or would these photos make a lot more sense stamped with inmate ID numbers?
John and Rick MUST be working some nefarious angle which accounts for their insistent assistance. But until I figure out what it is, all we can do is celebrate the recognition they’ve just received for being pillars of the Upstate New York distiller community.
The Washington Post is out with an article commending John’s creative endeavors as he pilots ADCo through COVID-19’s stormy waters. And we’re thrilled he’s getting such well-deserved recognition (to include a mention of his pioneering role in establishing the Capital Craft Beverage Trail, of which New Scotland Spirits is a proud member).
If you’re a routine reader of a blog, you know that Pat and I have been monitoring the craft distilling industry’s response to the coronavirus since the early days of its outbreak. ADCo has been at the forefront of that response since the jump. Whether its John and Rick’s rapid ramp up of hand sanitizer production within days of COVID-19’s domestic outbreak or ADCo’s innovative business model pivot—selling food from area eateries while mindful of social distancing requirements in their facility (which you can read more about it in the Washington Post article)—it’s clear that our hometown’s flagship distillery is developing a roadmap that struggling craft operations can utilize in forging their own paths through the virus-fueled industry downturn.
So until we figure out the nature of John and Rick’s presumable “long con”—of which New Scotland Spirits is clearly the mark—I hereby declare that we’re proud to be partnered with the owners of the Albany Distilling Company.
That said: watch your back, Patrick.
These jerks are so good that they must be up to no good.
—Jesse