[VIDEO] George Washington’s Whiskey: From the History Books, to That Glass in Your Hand

Since President George Washington’s legacy whiskey is only available locally, we’re counting on Mary Katherine Ham to keep her promise, drink some, and report first-hand.

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In the meantime, here’s the scoop, with a video from Reason TV, a 2013 edition of The Washington Post, for more, see M.K.Ham’s notes:

Reason TV visited Mt. Vernon to sit in on a demonstration of Washington’s Whiskey operation

The Washington Post covered their progress in 2013:

foundingspiritsbookIn the fall of 1799, George Washington wrote to his nephew: “Two hundred gallons of Whiskey will be ready this day for your call, and the sooner it is taken the better, as the demand for this article (in these parts) is brisk.”

[Order the book Founding Spirits: George Washington and the Beginnings of the American Whiskey Industry from Amazon]

The whiskey Washington spoke of was produced in his own distillery, at Mount Vernon, and the popularity of the spirit (in these parts) remains. Mount Vernon historians-turned-distillers have been busy making Washington’s unaged rye whiskey, following his recipe and manual methods, since early this month and will put 1,100 bottles up for sale in April.

[TEN FACTS ABOUT WASHINGTON’S DISTILLERY]

The team, led by former Maker’s Mark master distiller Dave Pickerell, has perfected the craft since they began distilling at the old mill twice a year beginning in 2009. (A $2.1 million grant from the distilled spirits industry helped fund the project.) And the demand for their product has grown: The waiting list is more than 4,000 for this year’s batch.

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“The best whiskey is coming not from Scotland any more, but from Kentucky”

American Bourbon Better than Scottish Whiskey?

bourbonJessica Chasmar reports: Jim Murray, an English writer and one of the world’s top whiskey critics, believes Scottish malt is no match for American whiskey.

“Generally speaking, bourbon … has overtaken Scotch,” he said, according to the Telegraph.

Mr. Murray, who wrote “Jim Murray’s Whisky Bible,” argues that Scotland’s decrease in quality whiskey is due to the use of sulphur candles to sanitize some barrels that have been used to age sherry, giving it a “bitter finish.”

Bourbon, however, is aged in virgin oak casks, which do not require sulphur treatment, the Telegraph said.

“The best whiskey is coming not from Scotland any more, but from Kentucky,” he said, adding that Buffalo Trace, a bourbon distillery in Frankfort, Ky., is “arguably the best distillery in the world.”

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