bourbon

SEBASTOPOL, California — The team at Northern California’s acclaimed Spirit Works Distillery is starting the year on a high note with the promotion of Krystal Goulart to the helm of its diverse distilling program and the announcement of their third national Good Food Award, this one for their latest bourbon release, a Four Grain Straight Bourbon Whiskey. Even in the midst of universal challenges and pivots, 2020 was also an outstanding year for the grain-to-glass craft spirits pioneer, the pinnacle being honored as the “2020 Distillery of the Year” by the American Distilling Institute (ADI).

Krystal Goulart arrived at Spirit Works in 2018 to apprentice with the all-female distilling team after more than a decade of work in the wine industry. After earning a degree in Enology and Viticulture from California State University, Fresno, Krystal honed her skills abroad in Australia’s Margaret River Valley and Portugal’s Douro Valley before settling in Sonoma to work as an enologist and cellar master for such esteemed wineries as Chateau St. Jean and Cruse Wine Co. While working with wine, Krystal had observed with great interest the boom of the craft distilling industry around the U.S. and in her own Sonoma County backyard, an interest which led her to the Spirit Works team.

“We are absolutely thrilled to promote Krystal into such an integral role with our team in this new year,” said Ashby Marshall, Spirit Works proprietor and original distiller. “With a background in wine production and with several years under her belt with Spirit Works, Krystal has demonstrated the palate, demeanor, intellect, and logistical skills essential to her new role with this creative team. We are excited for everyone else to get to know her and see her stamp on our spirits moving forward.”

What Lies Ahead?

As the leading creative force behind the still, Krystal already has a number of projects underway, including an Amaro with a sloe berry twist and a new recipe for a second batch of Exploratory Gin.

“I’m incredibly excited about this opportunity,” said Krystal. “Working alongside an innovative female-led team has been inspiring and has allowed me to refine my skills over the past three years. I look forward to maintaining our signature award-winning style, while challenging myself and my team to push our creative energies towards every aspect of the distilling process.”

Spirit Works 2021 Updates & Highlights:
DTC in CA: With California direct sales restrictions lifted for distilleries in 2020 due to COVID-19, Spirit Works can ship directly to consumers in the state though orders placed online here.
Virtual Events: Spirit Works has expanded its virtual tasting programming and will again offer tours and tastings onsite once pandemic restrictions are lifted.
Spirits Club: The Distillery’s growing Spirits Club continues to offer unique, limited edition expressions and pricing, with onsite pick up and statewide delivery.
Supporting Local & Sustainable: A grain-to-glass, sustainably-driven operation, Spirit Works has partnered with neighboring grain farmer Mai Nguyen for local ingredients.

Distribution: Spirit Works is available in CA, CO, AZ, and OR, targeting additional states for distribution ahead.
For more information about Spirit Works Distillery, its extensive portfolio, production practices and team, visit their website.

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PROSPECT, Kentucky – In a blind tasting, renowned whiskey critic Fred Minnick named Pappy Van Winkle 15-year-old his best American Whiskey of 2020.

A captain on the San Francisco World Spirits Competition and former lead American whiskey critic for Whisky Advocate, Minnick, a Wall Street Journal-bestselling author, tasted more than 600 whiskeys throughout the Pandemic. Throughout the year, Minnick tasted before live audiences amongst the various platforms. Minnick’s American Whiskey of the Year was taped live for YouTube and will later appear on Amazon Prime.

In a blind tasting, Minnick selected Pappy Van Winkle 15 year over categorical winners Sazerac 18-year-old rye whiskey (Best Rye), Barrell Bourbon Batch 26 (Best Blend of Straights), Journeyman’s Corsets, Buggy & Whips (Best Wheat Whiskey), Four Gate Batch 6 (Best Barrel Finish), MB Roland Corn Whiskey (Best Corn Whiskey), Slipknot’s No. 9 (Best Celebrity Whiskey), and St. George Spirits American Single Malt (Best American Single Malt).

However, Minnick notes a big winner was the sixth place finisher in the bourbon taste off: Spirits of French Lick’s Lee Sinclair Bottled in Bond.

“The truth is, 95% of the best American whiskey comes out of Kentucky and Tennessee,” Minnick says. “And if a small craft distiller in French Lick, Indiana, can out taste the likes of Knob Creek 15 year old, that shows the future of bourbon is bright.”

The winner Pappy Van Winkle 15 year certainly does not need another award, but Minnick notes it’s highly allocated for a reason. “When I tasted this blind, I was wowed,” he said. “The whiskey doesn’t lie, and that 15 year old bourbon is truly great and deserves this accolade.”

Best American Whiskey
Pappy Van Winkle 15 year old (Frankfort, Kentucky)

Bourbon Rankings
1. Pappy Van Winkle 15 year old, 2020
2. William LaRue Weller, Buffalo Trace Antique Collection, 2020 (Frankfort, Kentucky)
3. Four Roses Limited Edition Small Batch, 2020 (Lawrenceburg, Kentucky)
4. Bardstown Bourbon Company Discovery Series #2 (Bardstown, Kentucky)
5. Booker’s 2020-2 (Clermont, Kentucky)
6. Spirits of French Lick Lee Sinclair (French Lick, Indiana)

Best Barrel Finish
Four Gate Batch 6

Best Blend of Straights
Barrell Bourbon Batch 26 (Louisville, Kentucky)

Best Celebrity Whiskey
Slipknot No. 9 Reserve Iowa Whiskey (Swisher, Iowa)

Best Rye Whiskey
Sazerac 18 year old, Buffalo Trace Antique Collection, 2020 (Frankfort, Kentucky)

Best Corn Whiskey
MB Roland (Pembroke, Kentucky)

Best Wheat Whiskey
Journeyman Corsets, Whips & Whiskey, Batch 10 (Three Oaks, Michigan)

Best American Single Malt
St. George Spirits American Single Malt Lot 20 (Alameda, California)

To learn more about Fred Minnick, visit FredMinnick.com.

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ASTORIA, Oregon — Since they were established, Buoy Beer and Pilot House Distilling have been growing and looking to the future. Besides satiating thirsty customers, top priorities of the business have always included creating jobs and boosting the local economy. Buoy has been in a constant state of expansion and Pilot House has long awaited to increase production with top-of-the-line equipment. When the two companies joined forces in 2019, there was not only a synergy between them, but a shared vision of creating an unbeatable destination on the Riverwalk in their hometown of Astoria.

“Like everyone, 2020 has been a really hard year for us,” says Cofounder David Kroening. “We had just finished up years of work on our strategic plan and then everything got turned on its head when the pandemic started. We lost a lot of our staff during the first shutdown and had to pump the brakes hard as we dealt with the toughest months we have ever faced. After some really hard work from our entire team, we were able to make the decision that with some tweaks to our plan, focusing growth on our core areas was going to be the best path for us to make sure we’d be able to expand our team again into the future and meet the ever-growing demand for our beer and spirits.”

Currently the Pilot House Distilling facility resides in a 4,000 sq. ft. section on the backside of the Liberty Theater building with a tasting room on Duane St. Plans are to move the distillery to its permanent home on the waterfront in a former fish processing plant adjacent to Buoy Beer. The new distilling facility will include a new 5,000-liter copper pot still and column (a significant upgrade from the current 950-liter still), a new fermentation cellar with a mash mixer and a mash filter, and a 12,000 sq. ft. second floor devoted to barrel aging. Relocation and the new equipment will allow the team to ramp up production on Pacific Northwest favorites like Painted Lady Gin and Diablo Azul agave spirits, as well as expand the whisky and bourbon lines with grain-to-glass fluidity.

“I am very excited about the opportunity to expand into a state-of-the-art production facility,” says Larry Cary, Head Distiller of Pilot House Distilling. “This will give us the opportunity to compete on a national level by giving us the tools needed to increase our production capacity. We’ll have better access to the raw materials needed to further increase the quality of already award-winning products.”

Visitors to Astoria’s Riverwalk will not only have breathtaking views of the Columbia River, but also the 24′ tall copper column through full height glass walls leading people to sample the products at the new Pilot House Distilling tasting room. The tasting room will feature not only tastings and bottle sales, but also a 21-and-up bar to enjoy hand-crafted cocktails and views of a working distillery in an intimate setting on the back dock over the water. The facility also has plans to set up private tours of the distillery and brewery. The tours will offer education on the processes of grain-to-glass production, equipment, and more.

On the north side of the building along the Riverwalk, the chefs from the Buoy Beer’s restaurant will start a new walk-up “take & go” food option that will continue to feature local seafood to compliment the cocktail bar. The offerings will include items like freshly shucked oysters, tacos, and specialty toasts while accommodating vegan/vegetarian options. The outdoor area will also have some Riverwalk seating with beautiful views.

Buoy Beer Company will expand their beer production into the Astor Street building that housed the Beer Hall this past summer. Construction will “pop up” the roof to accommodate the fermentation tanks while keeping the iconic wave on the front of the building intact. This additional building will house a new 50bbl 4-vessel brewhouse along with more fermentation tanks to support demand throughout the Northwest. However, beer production will not leave the old Bornstein Cannery; a pipe bridge will be installed between the Astor building and the current brewery where the lager tanks, bright tanks, kegging lines, and new higher-speed canning line will be installed. Pipe bridges will also carry wastewater from the brewery and distillery to the brewery’s own treatment facility that will process the water before it enters the city’s wastewater system.

Since opening in 2014, the brewery has increased production often but continues to encounter even higher demand from customers. For the past 6+ years, Buoy has been available mostly in Oregon and small areas of Washington, however, two months ago, Buoy Beer & Pilot House started their own distribution company to expand their presence in Seattle, Olympia, Tacoma, and SW Washington. This production expansion will more than double Buoy’s capacity over the next 5 years. Hopes are to satisfy the current portfolio demand of the market and expand specialty beer releases, barrel/foeder projects, and seasonal lines while continuing to make better balanced beer. The QA/QC department will grow along with the brewery to ensure the output of not only more beer, but better beer that is brewed with the ethos of Astoria.

“It’s very humbling to look back at how far we’ve come in the past 7 years,” says Kevin Shaw, Director of Brewery Operations. “I had faith in the project when I came on board in 2013 but this exceeds my wildest dreams for the company. Being able to increase production to fulfill orders while continuing our consistency and quality is really exciting plus… who doesn’t like shiny new things?”

Although 2021 will bring on a tidal wave of change, the team has already begun looking towards the implementation of a second wave of development of their Riverwalk campus. The next step for the Pilot House Distilling building includes an additional upscale seafood restaurant on the second floor northeast corner, where patrons will get a 270-degree view of the Columbia River, tongue point, and all of historic Astoria (including the column). The Buoy Beer restaurant plans to add additional space that expands the entire river view side and on the second story and in the future develop a large second story event space to host future weddings, events, and meetings (once pandemic restrictions are lifted). There are also plans in the works to continue the company’s sustainability efforts with expanded CO2 recovery, growth of its roof top solar array, electric vehicle charging stations, rooftop beehives and herb gardens and many other possibilities.

These next big steps for both brands reflect the Pacific Northwest’s love of hand-crafted, quality beers and spirits. Excitement is high within the company and the entire team is anxious to bring their customers more of the experiences they have loved over the past 6 years.

BUOY BEER COMPANY
Astoria, OR overlooks the meeting of one of the West’s most relentless rivers and the wilderness of an entire ocean – and it’s here that Buoy Beer Company brews its beer. With balance always a priority, we focus on traditional lagers and NW ales to savor after a hard day’s work and to share with friends.

 

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LOUISVILLE, Kentucky – In 1870, George Garvin Brown changed the spirits industry forever when he sealed and sold his whisky – Old Forester – exclusively in a glass bottle. Each bottle was adorned with his signature, a personal guarantee of the brand’s quality and consistency. Today, 150 years later, Old Forester announces the upcoming release of Old Forester 150th Anniversary Bourbon to commemorate his act of ingenuity, honor his legacy and celebrate the history of the First Bottled Bourbon.

Old Forester 150th Anniversary Bourbon references George’s original process, composed of three batches, unfiltered* and each presented at individual batch strength. The limited release is presented in an amber glass bottle, reminiscent of the hand-blown glass of George’s day, and will come in a commemorative canister. It’s planned for release in October 2020.

“This special bourbon has been in the works for some time now, and while it is exciting for our family and colleagues, I hope the larger Old Forester family – the bourbon lovers and fans – will appreciate it just as much,” said Campbell Brown, Old Forester President and Fifth-Generation Brown Family Member. “My great-great grandfather had quite the vision for his whisky. He was bringing something to the market that had previously not existed and today, we instill his legacy of ingenuity in everything we do – especially in the halls at Old Forester Distilling Co., in the same building George ran the business in the early days of the company.”

In the 150 years since George’s started the company, the brand has endured 13 years of Prohibition, World Wars, changing consumer palates and industry consolidations. Today, Old Forester remains the only brand with an uninterrupted 150-year history, sold by the same family company before, during and after Prohibition.

George’s act of selling whisky exclusively in a sealed bottle was innovative at a time when most whisky was sold by the barrel and subject to adulteration prior to reaching the consumer. Predating any modern food safety acts, he helped lead an industry on the path to rigorous self-regulation that is still upheld today. In addition to being the first to exclusively sell whisky in sealed glass bottles, George was the first to commercially batch whisky to ensure a consistent flavor profile. At the time, he batched from three distilleries – Mellwood, Mattingly and Atherton – before eventually acquiring the Mattingly Distillery and distilling his own whisky.

For the Old Forester 150th Anniversary Bourbon, 150 barrels were chosen by Master Distiller Chris Morris and set aside for this limited-release product. At maturity, several barrels lost their full contents to the Angel’s Share. The resulting aged liquid was personally and individually tasted by Master Taster Jackie Zykan and separated by-hand into three distinct batches, differing in proof and flavor profile.

“We designed the expression to share our unique story,” said Jackie Zykan, Old Forester Master Taster. “George Garvin Brown was an entrepreneur and an innovator. I have composed three unique blends to honor his process of batching from the three original distilleries. Each captures a distinct facet of the beloved Old Forester flavor profile, each upholding his highest standards of quality.”

Old Forester 150th Anniversary Bourbon Batch Details and Notes from the Master Taster:

• Batch 01/03 – 125.6 proof/62.8% ABV, comprised of 46 barrels; fruit bomb
• Nose: maple syrup and perfectly ripe orchard fruits, apricot and plum
• Mid: açaí and black current
• Finish: graham cracker, subtle peppermint, long well-rounded spice, moderately dry
• Batch 02/03 – 126.4 proof/63.2% ABV, comprised of 48 barrels; sweet and spry
• Nose: cherry cordial and raspberry preserves
• Mid: French toast and chocolate malt
• Finish: brilliant and perky spice at the front of the palate, touch of cedar, mildly dry
• Batch 03/03 – 126.8 proof/63.4% ABV, comprised of 53 barrels; green and spice
• Nose: dill and bright orange peel, hint of light brown sugar
• Mid: sweetens in the middle to melon and pine
• Finish: medium dry, tingling green peppercorns, rosemary, grapefruit peel, and lingering anise

A limited number of cases will be available nationally in October 2020 for a suggested retail price of $150. To learn where you can purchase Old Forester 150th Anniversary Bourbon, check out OldForester.com for a retailer near you.

About Brown-Forman:
For 150 years, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands, including Jack Daniel’s Tennessee Whiskey, Jack Daniel’s & Cola, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Gentleman Jack, Jack Daniel’s Single Barrel, Finlandia, Korbel, el Jimador, Woodford Reserve, Old Forester, Canadian Mist, Herradura, New Mix, Sonoma-Cutrer, Early Times, Chambord, BenRiach, GlenDronach and Slane. Brown-Forman’s brands are supported by over 4,800 employees and sold in more than 170 countries worldwide. For more information about the company, please visit brown-forman.com.

About Old Forester Bourbon:
Old Forester is Brown-Forman’s founding brand, founded in 1870 by George Garvin Brown. Brown believed Old Forester was so pure and consistent that he sealed it, signed it, and pledged, “There is nothing better in the market.”

Please sip responsibly.
Old Forester 150th Anniversary Bourbon, 62.8%, 63.2% and 63.4% Alc. by Vol., Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. ©2020 Brown-Forman. All rights reserved. Please do not share or forward this content with anyone under the legal drinking age.

*All natural barrel char sediment has been removed via dump room screening. In extremes of temperature this bourbon may naturally haze or cloud. This is normal for an unfiltered bourbon whisky.

 

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CHICAGO, Sept. 3, 2020 — Beverage Testing Institute, conductors of the oft-imitated first international spirits competition in the United States, has completed its evaluation of 2020’s Best Whiskey Awards. Twenty-one all-trade blind tasting panels assessed the spirited contenders for quality in the BTI Lab using its proprietary methodology and custom software.

From small US artisans, to Canadian distilleries, to Kentucky powerhouses, here are some of the best whiskey of category winners:

Colorado’s Old Elk Distillery came out with gloves on. The 15-year Old Elk Straight Rye and Old Elk Straight Wheat dressed to impress winning Gold and leading their categories. The secret to Old Elk’s success? We think it’s likely the combo of the lifetime experience of Master Distiller Greg Metze (38 years at Seagram’s Distillery) and the exceptional palate of Head Distiller Kate Douglas.

Also, from the “The Centennial State”, the Boulder Bottled-In-Bond American Single Malt from Vapor Distillery set the bar for what ASMW can produce with its 95-point, Gold Medal winning, liquid treasure. Nods to The QuintEssential ASMW from Iowa’s Cedar Ridge Distillery for a great showing as well at 93 points.

For the Blended Rye Whiskey category, Utah’s High West Double Rye! received a golden accolade solidifying its place as a bar and consumer top-performer.

Rye Whiskey craft dominators Old Potrero from California and Evanston Illinois’ FEW Rye Whiskey excelled at 94 and 92 points, respectively. And Kentucky stalwart, Wild Turkey Rye 101 shined as an expert expression of the Rye persuasion.

There’s no denying that there’s something about that Kentucky limestone-filtered, “branch” water… The big winner was Kentucky scion Doc Swinson’s 15 Year Cask Strength Straight Bourbon Whiskey, which grabbed the only BTI Platinum Medal—the beverage world’s ultimate honor for a spirits brand.

Heavy-medal-laden Kentucky distillery, Sazerac belted out some big Bourbon anthems. Their Colonel E.H. Taylor Single Barrel, Weller Full Proof and Stagg Jr. all hit 95-point high notes.

The Knob Creek 12-Year-Old 100 Proof Bourbon from Clermont Kentucky’s legendary Jim Beam Distillery not only proved that it provides great bang for the buck, but with an sensational 95-point score, will make your taste buds sing.

Flavored Whiskey nods go to the Michigan craftsmen at Journeyman Distillery for their 92-point Field Rye Fig Flavored Whiskey and the from-left-field, only-in-America Skrewball Peanut Butter Flavored Whisky, which are both delicious and far more than just guilty pleasures.

For the full list of BTI’s 2020 North American Whiskey Results visit their free consumer buying guide Tastings.com: http://www.tastings.com/Calendar-Spirits/Review-2020-09-01-North-American-Whiskey.aspx

Across the pond in the World Whiskey Review a record 7 Platinum BTI Medals were awarded to Midleton, Redbreast, Jameson and Kavalan this year. Kavalan from Taiwan shows off its whisky finishing and how their liquid gold and barrels benefit from the region’s warmer temperatures.

Do you know about Jameson’s Bow Street 18 Year Old Cask? It made our judges’ knees buckle as they fell in love with it. At 96 points, gifting this beaut will ensure that your in-laws write you into their will.

Midleton’s Dair Ghaelackh Knockrath may be difficult for Americans to pronounce but even harder to put down. Savory, warming and a spiritual experience. Consistently golden Aberlour grabs 5 gold medals.

On our radar, newcomer Archie Rose from Australia will be a collector’s dream whiskey as we suspect the brand grow and get better and better and better. Slightly peated Irish Blended Whiskey The Legendary Silkie is highly recommended.

For a full list of BTI’s 2020 World Whiskey Review along with detailed tasting notes and cocktail recommendations visit our consumer-facing site. http://www.tastings.com/Calendar-Spirits/Review-2020-08-01-Scotch-Irish-and-World-Whiskey.aspx

About BTI:
Beverage Testing Institute was founded in 1981 with the mission of making the beverage industry better, one brand at a time. Creators of the first international spirits competition in the U.S. they have a rotating monthly category call for their unbiased, professional published reviews. For more information about BTI’s reviews, competitions and other services visit: www.bevtest.com.

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Austin, Texas – Still Austin Whiskey Co, a homegrown distillery situated in the heart of South Austin, has released its first high-rye straight bourbon whiskey featuring grains that are 100% grown by Texas farmers. The bourbon is handmade from grain-to-glass at the distillery, aged for at least two years in new charred American Oak barrels,and bottled at 98.4 proof (49.2% ABV). It’s comprised of a high-quality mash bill worthy of its hometown: 70% Non-GMO white corn (the same found in Austin’s tortillas), 25% Elbon rye (which imparts a natural spice) and 5% wildfire malted barley.

“After six years of hard work and perfecting our technique, we’re ready to launch our new flagship straight bourbon whiskey,” said Chris Seals, CEO. “We started Still Austin Whiskey Co. because we saw an opportunity to create our own kind of distillery where we do everything intentionally. This bourbon is an expression of true Texas terroir, but also the distillation of all we are, and of all that has created us. We’ve managed to bottle the inclusive spirit of our home city; a complex bourbon with substance, flair, and finesse.”

According to Still Austin’s “Master Blender” Nancy Fraley, who is famous for her peerless ability to detect flavor notes, “the nose offers delightful aromas of ripe tropical fruits such as pineapple, banana, papaya, mango, toasted coconut shavings, and S’mores with melted milk chocolate and caramelized marshmallow. These notes follow through to the palate, where the rye makes its appearance in the form of cinnamon toast with brown butter, and blanched almonds. The alcohol is soft and creamy like vanilla egg custard and the mouth feel is round, with long waves of tropical fruit, toffee, and rye spice on the finish.”

 A Fresh New Look
The straight bourbon whiskey boasts a new custom bottle and label, which serves as the perfect complement to the art inside the bottle. For the label, Still Austin commissioned internationally acclaimed artist and native Texan Marc Burckhardt to paint a series of portraits of “archetypical” Austinites. Each provides a sense of the people who have influenced and inspired the team, while paying homage to the Texas terroir. The figure on the new label dubbed “the Musician,” is the first in the series, which will grace the labels of future spirits. These are visual representations of archetypes, a way of conceiving a “new Austin mythology” by celebrating the innovative people who make the city what it is. The Musician—along with future archetypes like the Naturalist, the Writer, the Visionary, and the Artist—illustrates the fearlessness needed to become truly unique. The Musician in the painting is confident, intelligent, brave and whimsical; essentially, everything Still Austin aspires to be, and everything the distillery loves about its community. The Musician was a natural place to start since Austin is “The Live Music Capital of the World.” Good whiskey is more than just corn, rye and malted barley that’s been fermented, distilled, and aged. Like the various elements of music—chords, rhythms, harmonies—the result is greater than the sum of its parts.

Grain-to-Glass Philosophy
Still Austin is an independent craft whiskey distillery founded in 2015, focusing on a true grain-to-glass concept that produces the highest quality whiskey by perfecting every part of the process and using local resources and sustainable practices. The team is committed to carrying out each part of the process in-house. That means never sourcing whiskey from another distillery, and instead always hand-making everything from scratch, and managing everything in-house – milling, mashing, fermenting, distilling, barreling and bottling.

The distilling team is led by Head Distiller John Schrepel, Master Blender Nancy Fraley and veteran Master Distiller Mike Delevante, one of the most experienced and respected distillers in North America who designed the Still Austin distillery to make the highest quality of bourbon. That includes a 42-foot custom-made column, “Nancy,” (and her sister copper-pot still, “The Queen”) which give the distillers serious creative license to create unique new flavors and spirits.The team also uses Texas weather to its advantage. The region’s high heat, humidity and rapidly shifting temperatures encourage spirits to move rapidly in and out of the oak barrels and mature relatively quickly—but, if this process is left unchecked, it can also cause the bourbon to have heavy oak flavor or harsh tannic qualities. To prevent this, Still Austin uses a meticulous six-month slow water reduction technique focused on flavor and balance, which gives the alcohol a softness on the palate and brings more “mature” notes, like vanilla and caramel, to the forefront. The result is a bourbon that highlights the natural flavor of the local grain, with no faults whatsoever.

Where to Buy
Still Austin’s new straight bourbon whiskey is now available for pre-order online via the Still Austin website. Then, in August, whiskey lovers will begin to see the brand throughout Texas in 750ml bottles at liquor stores for a suggested retail price of $45.

For more information, visit stillaustin.com and follow Still Austin on Facebook at Facebook.com/StillATX.

About Still Austin Whiskey Co.
Founded in 2015 by three Austin families, Still Austin Whiskey Co. is a true grain-to-glass distillery, located at 440 East St. Elmo Roadin the heart of Austin, Texas. All spirits are hand crafted using grains grown by Texas farmers. Still Austin’s collection of spirits includes Still Austin’s flagship Straight Bourbon Whiskey, High-Rye Bourbon Whiskey, and Still Rye Gin. Still Austin places a high value on sustainability, with a focus on cutting carbon emissions through local sourcing, increasing the biodiversity of the region through heritage grains, returning spent grains to local ranchers to feed their animals, and operating a distillery that is designed for energy efficiency and water conservation.

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FRANKFORT, Kentucky — Buffalo Trace Distillery announced its six millionth barrel campaign has raised over $1 million for various charities, exceeding its goal of $500,000.

Last year, Buffalo Trace chose 378 non-profit organizations to receive special edition bottles from the sixth millionth barrel of Buffalo Trace Kentucky Straight Bourbon Whiskey. The organizations could then use the exclusive bottles to host fundraising efforts for charities.

Currently 332 of the selected non-profits have raised $1,145,162 for charities of their choosing, and the remaining 56 have rescheduled or postponed their fundraising events due to the pandemic. The amount of money raised is expected to rise as the remaining charities sell their bottles.

The fundraising effort has benefitted a number of causes such as education services, ecological foundations, leukemia and lymphoma, arts foundations, veterans, animal rights and more.

Each organization received the bottle along with a handwritten description on the glass, packaged in a hardwood showcase box that included a piece of charred oak stave from the barrel and a small brochure.

Bourbon Charity was the top fundraiser with $69,125 through their Six Millionth Barrel to Give Thanks event which was set up as an online sweepstakes with donations starting at $10.

In Ketchum, Idaho, the Wood River Community YMCA raised $39,000 toward scholarships and programs for the organization during their Y Classic event.

Buffalo Trace has offered commemorative bottles for fundraising purposes before, such as the 2011 Millennium Barrel of bourbon which raised over $150,000. In 2016, the distillery used its inaugural O.F.C. Bourbon Whiskey from 1980, 1982 and 1983 where over $1 million was raised for charity.

About Buffalo Trace Distillery
Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by “Jim Murray’s Whiskey Bible 2018.” Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com. To download images from Buffalo Trace Distillery visit http://www.buffalotracedistillery.com/media.

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LEBANON, Kentucky – Global beverage leader Diageo announced today that its new carbon neutral distillery, which will distill Bulleit  – one of the largest in North America, and a first for Diageo. Reinforcing Diageo’s global commitment to reducing its carbon emissions and addressing climate change, the site will be powered by 100% renewable electricity, with a capacity to produce up to 10 million proof gallons per year.

The new carbon neutral distillery, which is currently under construction in Lebanon, Kentucky, reflects Diageo’s commitment to achieving net-zero carbon emissions and moves the company closer to its goal of sourcing 100% of its electricity from renewable sources by 2030. Employing electrode boilers, the site will utilize a mix of renewable electricity sources to power a 72,000 square-foot distillery, dry house, and warehousing facilities. As previously announced “The Diageo Lebanon Distillery” will have the capability to distill a variety of bourbon and American whiskey brands. Bulleit will be the first and lead brand produced at the new distillery – supplementing existing production at The Bulleit Distilling Co. in Shelbyville, Kentucky. This move will further strengthen the brand’s commitment to a more sustainable future.

“As a company, we know that our long-term sustainable growth depends on reducing our reliance on fossil fuels that contribute to climate change,” said Perry Jones, President, North America Supply for Diageo. “This groundbreaking undertaking to electrify our operations and then power them with renewable electricity will result in one of the largest carbon-neutral distilleries in North America. This is a significant step to strengthen our commitment to minimizing our carbon emissions and will result in an important reduction of Diageo’s environmental impact on a global level.”

“For Bulleit, our passion for sustainability began when we built the Bulleit Distilling Co. in Shelbyville, where we focus on reducing carbon emissions, water conservation, and waste management during production. Then, when we opened our Visitor Experience there, we chose to implement practices like eliminating single-use plastics from our bar and sourcing locally-grown organic cocktail garnishes from our onsite garden,” said Sophie Kelly, SVP Whiskies, Diageo NA. “Our commitment to the environment evolves with the Lebanon distillery, where no fossil fuels will be consumed for the production of Bulleit. This allows us to really begin to double down on our ambition to reinvent category standards.”

To achieve a carbon neutral distillery, Diageo plans to incorporate a variety of features that will avoid annual carbon emissions by more than 117,000 metric tons. This is the equivalent of taking more than 25,000 cars off the road for an entire year.

These features include:

Electrification of operations:
Electrode boilers will enable the avoidance of direct carbon emissions that would normally be generated by the use of fossil-fuel-fired boilers. Electrode boilers also offer benefits that include reduced noise pollution and reduction of other air contaminants.
All vehicles operated onsite, including trucks and forklifts, will be electric, and charged on site by renewable energy.
100% of the steam used onsite – for the cooking, distillation and drying process – will be generated by the electrode boilers (which are powered by the renewable electricity)

Energy efficiency embedded into facility design:
Energy efficiency will be optimized in the new electric boilers
Exterior lighting will be solar powered
All onsite interior lighting will be light-emitting diode (LED)
Warehouse interior lighting will only activate during loading or unloading activities
Lowered roofs will minimize heating and cooling requirements

Sourcing renewable electricity:
Long term contracts with the local utility will allow for the purchase of zero greenhouse gas emission electricity from certified renewable sources.
Renewable electricity will be supplied by Inter-County Energy and East Kentucky Power Cooperative (EKPC).
Water savings design
Site is being designed to be industry-leading inefficiency and minimization of water usage
Zero waste to landfill
Once operational, the site is designed to minimize the use of materials and waste through reuse and recycling, and any residual waste will not be sent to landfill

“I welcome Diageo’s commitment to carbon neutrality and using renewable electric at its Bulleit distillery in Lebanon. This is a notable example of a historic Kentucky industry embracing a new future,” said Kentucky Governor Andy Beshear. “To continue the commonwealth’s economic recovery, attract business investment and create jobs for Kentuckians across all counties, it’s important we and our economic development partners provide a cost-competitive energy mix. Energy diversity is something more industries are considering when they choose where to locate, and offering the right mix will help us provide a brighter future for generations to come.”

“We want to extend a warm welcome as Diageo makes this valuable investment in Lebanon-Marion County,” said Jerry Carter, President and CEO of Inter-County Energy, which will provide electric service to the Lebanon distillery. “Inter-County Energy is proud to work in partnership with Diageo and East Kentucky Power Cooperative (EKPC) to understand the energy needs of this facility and to develop innovative ways to meet the sustainability goals of one of the largest renewable energy consumers in Kentucky.”

A Commitment to Sustainability
Committed to decarbonization with approved science-based targets, Diageo is part of a pioneering group of organizations that are championing a green recovery and supporting the Sustainable Development Goals, through membership of the United Nations Global Compact, We Mean Business Coalition and other key global advocacy organizations. Also, as mentioned above, as a signatory to RE100, Diageo aims to source 100% of its electricity from renewable sources by 2030. In addition, Diageo has also signed onto the global Race to Zero campaign, a commitment to achieving net-zero carbon emissions by 2050. The company recently joined over 150 multinationals to reaffirm our commitment to Science-Based Targets and urge governments around the world to align their COVID-19 recovery efforts with the latest climate science.

Bulleit has a long-standing commitment to sustainability at their current distillery in Shelbyville, KY, which was recently honored with the title of ‘Highly Commended’ for Sustainable Distillery of the Year at Whisky Magazine’s 2020 Icons of Whisky American Awards. The Shelbyville site includes the first-ever industrial solar array in Shelby County and a focus on reducing their carbon footprint by sourcing local ingredients from local farmers. In addition, Bulleit implemented thoughtful practices at the Visitor Experience, such as a partnership with the non-profit Oceanic Global to ensure its tasting experience and cocktail bar aligns with The Oceanic Standard (TOS), a badge and certification for venues that have adopted sustainable operating practices and are committed to eliminating single-use plastics.

Investing in Kentucky
Bulleit continues a strong trajectory of growth, with the brand continuing to gain share, and global volume up more than six percent year over year[3]. Diageo broke ground on the $130 million distillery in July of 2019, and the site is expected to be fully operational in 2021. Once fully operational the facility will employ 30 full-time team members. Since 2014, Diageo has invested more than $500 million in Kentucky. This facility will supplement the company’s other Kentucky operations: Stitzel-Weller in Louisville, and The Bulleit Distilling Company and Visitor Experience in Shelbyville.

About Diageo
Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan’s whiskies, Smirnoff, Cîroc and Ketel One Vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.

Diageo is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE) and our products are sold in more than 180 countries around the world. For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practices.

Follow us on social media for news and information about Diageo North America: @Diageo_NA on Twitter and Instagram. Celebrating life, every day, everywhere.

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