When Tamworth Distilling opened four years ago in Tamworth, New Hampshire, they created a special bourbon that was not available until this past Fourth of July. New Hampshire's First Bottled-in-Bond Bourbon, Old Man of the Mountain, not only celebrates the innovative distillery's four-year anniversary, but pays homage to both New Hampshire history and the roots of American whiskey.
Old Man of the Mountain is the state's first and only accredited “bottled-in-bond” labeled bourbon. So, what the heck does that mean?
Back in 1897, the Bottled-in-Bond Act was created to ensure the quality of whiskey and keep producers from adding dangerous stuff like paint thinner, iodine and tobacco for flavor and color. Grover Cleveland, who summered just three miles from where Tamworth Distilling & Mercantile now resides, signed the Bottled-in-Bond Act into law in 1897.
According to this Act, all whiskey must be the product of one distilling season, one distiller, and at one distillery. It must be bottled at 100 proof and aged in a government bonded warehouse for at least four years. And that is just what Old Man of the Mountain bourbon is.
This single edition, bottled-in-bond bourbon is made from 82.4% organic yellow corn, 11% organic rye, and 6.6% malted barley. It's been fermented using a traditional sour mash press, and was aged for four years at 100 proof in accordance to the Bottled-in-Bond Act of 1897 at a government appointed facility.
Because Tamworth Distilling started the process at their own launch, it's actually the first liquid they ever developed. They used double pot distilling methods used in traditional Scotch and Cognac distillation to retain the bourbon's natural flavors and aged it in #3 char, Kentucky-made 53-gallon barrels.
Tasting notes for Old Man of the Mountain include “vanilla and caramel on the nose, with warmer fruitcake aromas evolving after the spirit opens up. The modest heat from the 100 proofing helps to elongate the palate and continues to open up the nose upon tasting. Old Man of the Mountain has a medium finish with notes of piquant black pepper and cherry.”
Go get some now at Tamworth Distilling & Mercantile which I highly recommend because the distillery is fascinating. Everything they produce is creative and an important part of this new wave of modern distilling we're seeing now. Some of their releases you can only get in the tasting room including their Black Jupiter Liqueur made with fermented cider, blueberries and black walnut or their Sweet Lips Cherry Bounce based on a colonial recipe. They use Montmorency cherries with rye whiskey, rose petal, orris root and smoked cardamom.
Also try one of their gins using ingredients from their garden and anything from their Art in the Age line including the Ginger Quince Cordial or Dande Jack made with maple syrup from Remick Farm Museum, applejack and dandelion root.
As for Old Man of the Mountain, you'll be able to get that at Tamworth Distilling & Mercantile and in the New Hampshire Liquor Outlets at the end of July.
For more information, visit www.tamworthdistilling.com.
If you pick up a bottle of Old Man of the Mountain, try it neat, on the rocks or in these recipes:
1.5 oz. Old Man of the Mountain bottled-in-bond bourbon
1 oz. lemon juice
.5 oz. simple syrup
2 oz. club soda
Pour the bourbon, lemon juice, and syrup into a tall Collins glass filled with ice cubes. Stir and top with club soda. Garnish with cherry and orange slice.
New York Sour
2 oz. bourbon
1 oz. simple syrup
1 oz. lemon juice
.5 oz. dry red wine
Place the bourbon, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake. Strain into a rocks glass filled with ice and top with a float of red wine poured over the back of a spoon onto the surface.
Wildly popular Congdon's After Dark, the food truck park in Wells, Maine, has announced its lineup of “Tithing Tuesday” fundraisers for local charities. Coming up are:
July 16: North Berwick Boy Scouts & Cub Scouts (North Berwick, Maine)
July 23: Congregational Church of Wells (Wells, Maine)
July 30: The Dempsey Center (Portland, Maine)
Aug. 6: Sexual Assault Response Services of Southern Maine (Portland, Maine)
Aug. 13: Rett's Roost (Ogunquit, Maine)
Aug. 20: Wells High School Music Boosters (Wells, Maine)
10% of earnings from each food truck will go to the featured organization on that Tuesday. Congdon's After Dark is open every day from 4 to 9 p.m. or later (depending on turnout). After Labor Day, the park will be open on weekends until Columbus Day. The park will host 30 different food trucks this season, featuring a wide variety of cuisines, with lineups changing every day. The rain date for each Tithing Tuesday will be the following day. For more information, including food truck schedules, go to www.cadfoodtrucks.com.
Rachel Forrest is a former restaurant owner, reviewer and Seacoast resident, who now lives in Austin, Texas and Belize. She can be reached at Rachel.firstname.lastname@example.org.