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Champagne, Cognac, Jamaican rum, Maraschino Liqueur, Orgeat, Lemon, Sugar, Soda water
Apple brandy, Orange Curaçao, Averna, Fig, Lemon juice, Grenadine, Lemon
Gin, Apricot liqueur, Peychaud's Bitters, Lime juice
Calvados, Gin, Apricot liqueur, Orange juice, Grenadine
Gin, Triple sec, Campari, Dry vermouth, Orange peel
Gin, Campari, Dry vermouth, Amaretto
Gin, Cherry Liqueur, Orange juice, Lemon juice
Bourbon, Sweet vermouth, Curaçao, Lime juice, Mint, Lime
Old Tom Gin, Dry vermouth, Bénédictine, Orange bitters, Orange peel
Gin, Dry vermouth, Parfait Amour, Orange juice

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Bourbon After the Act

The second in this series, our story resumes with the Bottled in Bond Act of 1897. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

The Act created a new type of whiskey, called Bonded, or Bottled-in-Bond (BIB). Bonded whiskey must be the product of one year’s distilling, from a single distillery, aged in a Federally supervised warehouse for no less than four years, and bottled at 100 proof. All Bonded whiskey has a DSP (Distilled Spirits Plant) code on it, the complete list of which can be found online.

The Bottled in Bond Act was brilliant on two levels. On the producer side, people like Colonel E.H. Taylor (of Old Taylor fame, though there’s now an EH Taylor bottling) fought for government supervision of their aging stocks because the public would know exactly what they were buying. On the government’s side, Treasury Secretary John Carlisle wanted to ensure proper payment of Federal tax, which had been a major source of both revenue and headache since 1791’s Whiskey Rebellion.

Recent Additions

  • Oaxaca by the Sea — Aquavit, Mezcal, Lime juice, Agave syrup, Salt, Lime, Dill
  • Sparkle it Up — Bourbon, Amaro Meletti, Bitters, Maple syrup
  • Spoondrift — Gin, Lychee liqueur, Pineapple juice, Lemon juice, Coconut cream
  • Mud Puddle — Whiskey, Suze, Framboise, Fernet, Lemon bitters
  • Pine Top — Gin, Ginger liqueur, Fernet, Aztec Chocolate bitters, Warm spice liqueur, Pineapple juice

Recent Discussion

  • Re Raleigh, 2 hours 29 minutes ago Craig E commented:

    You're right, in fact it's in Old Waldorf Bar Days from 1931 too. So clearly the creator and year fields here need fixing. Anyone have the 12 Bottle book to see if there is more accurate source info given there?

  • Re Raleigh, 6 hours ago Hugh commented:

    This appears in the 1935 Old Waldorf Astoria Bar Book

  • Re Gnashing Mule, 1 day ago plandll commented:

    I found original proportions yielded a sweeter drink than I prefer.
    i added 1 oz lime instead of 0.5oz, to make it more to my liking

  • Re Dunderhead, 2 days ago ckmitchell commented:

    Very tasty

  • Re Urbano, 2 days ago Shawn C commented:

    Is there a particular brand or recipe for the fennel bitters?