John E. Fitzgerald - Larceny - Very Special Small Batch - 1000ml
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Larceny Kentucky Straight Bourbon has its origins in the long and colorful history of John E. Fitzgerald and the Old Fitzgerald brand. According to lore, John E. Fitzgerald built a distillery on the banks of the Kentucky River in the 1870s and sold his fine Bourbon to rail lines, steamships, and private clubs. The Old Fitzgerald brand was first registered in the 1880s by S.C. Herbst, and was eventually sold to Julian P. Pappy Van Winkle during Prohibition. Pappy moved production of Old Fitz to his distillery where it became the first great wheated Bourbon and eventually one of the most famous Bourbon brands in the world; Revealed in a family biography of Pappy Van Winkle, John E. Fitzgerald was not actually the man he has always been portrayed as. He was in fact a bonded treasury agent, who at the time were the only people legally allowed to carry the keys to the barrel storage warehouses.Mr. Fitzgerald apparently had a particularly discerning palate for fine Bourbon, and would use his warehouse keys to gain access to the best barrels, which eventually became known around the distillery as Fitzgerald barrels. Herbst, and then Pappy, immortalized the man who had both the keys and the fine taste by naming the brand Old Fitzgerald.Now Larceny Kentucky Straight Bourbon honors both the superb taste of this lawless treasury agent and the legacy of the Old Fitzgerald brand. Larceny was hand selected by the Master Distillers to have a taste profile of a six-year-old Kentucky Straight Bourbon Whiskey. Made with wheat as the secondary grain, instead of the traditional rye, Larceny is a smoother tasting Bourbon. Corn, malted barley, rye and wheat are selected and ground according to the particular recipe, or mashbill, being used;The milled grains are cooked in Kentucky limestone water, in a specified order and at specific temperatures, to create sweet, porridge-like mash. The mash is then transferred to fermenter vats;A portion of the prior days distillate is added to both the mash cooker and the fermenter. Known as the sour mash process, it serves to maintain continuity of flavor and regulate pH;Our Master Distillers 7th generation family yeast strain is added to the cooked mash in a large vat, where the yeast naturally converts the sugars into alcohol through the fermentation process. Over several days, the fermenting mash bubbles violently, creating "Distillers Beer," a thick, low alcohol (6-7%) liquid that is ready to be distilled into whiskey;In the 70 ft. tall column stills, the Distillers Beer drips slowly down a series of perforated copper plates while steam blasts up from the bottom. The alcohol vapors rise to the top of the stills, where they are captured, condensed, and then re-distilled in the thumper. The purified, concentrated "white dog" reemerges at 68-70% alcohol or at 136-140 proof;The newly filled barrels are placed in open-rick warehouses, or rickhouses, to naturally age from 4-20 plus years. During the aging process, the whisky acquires its distinctive amber color, smooth character, and butterscotch and honeyed flavors.The newly made whiskey is stored in a holding tank, where the proof is "gauged" and brought down to barreling proof (62.5% alcohol or 125 proof) through the addition of pure, Kentucky limestone water. It is then transferred to a new charred oak barrel and sealed with a poplar "bung." Fresh bread and toffee, with a not of butterscotch, buttery caramel and honeyed nots, with a rich mouthfeel and a long, gently sweet and savory finish.