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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

  • CliveAmarg — Mezcal, Triple sec, Ancho Reyes chile liqueur, Lime cordial, Egg white, Olive juice
  • Applejack Sour — Apple brandy, Bitters, Lemon juice, Orange juice, Maple syrup, Nutmeg
  • SWOboy Blues — Gin, Blue Curaçao, Maraschino Liqueur, Herbal liqueur, Absinthe, Egg white, Olive juice, Sugar
  • Thin Mint Stinger — Cognac, Virgin Islands Rum, Branca Menta, White Crème de Menthe, Crème de Cacao
  • Clive and the 4 P's — Pisco, Pavan, Pomegranate Liqueur, Herbal liqueur, Egg white

Recent Discussion

  • Re St Germain Sidecar, 7 hours ago flickerdart commented:

    Haters will be upset but it's just as good with lime.

  • Re Applejack Sour, 8 hours ago applejack commented:

    This seems pretty similar to the Applejack Rabbit, circa 1930s. I believe it was included on one of PDT's early fall menus (which is where I first had it).

  • Re The Barricade, 1 day 2 hours ago Cara A commented:

    I dialed back the Campari for my husband, who is not a huge fan, and amped up each vermouth a bit so that there were equal parts Campari- dry-sweet. Still a strong Campari presence, but more pleasing to my particular crowd.

  • Re The San Martin, 1 day 2 hours ago SmilingJaguar commented:

    Made this with Spring 44 Mountain Gin and Dolin Rouge. Very nice! Takes me to the mountains.

  • Re Nolita, 2 days 2 hours ago quintonchandler commented:

    Definitely going to try this!