[woodbutcher1963]

I noticed the Price of Knob Creek was up about 25% from the last bottle I purchased.

I do not understand how Scotch producers can age their product in used whiskey barrels, but bourbon makers like Jim Beam/Knob Creek need brand new barrels?

There was a 60 minutes episode a couple weeks back about Scottish whiskey. It showed them unloading a container of used barrels that said Jim Beam on them.

[bagman]

By definition, Bourbon must be aged in new charred barrels. If the barrel isn’t new, then the beverage is not Bourbon.

[Malone LaVeigh]

I do not understand how Scotch producers can age their product in used whiskey barrels, but bourbon makers like Jim Beam/Knob Creek need brand new barrels?

There are laws which require that if they want to call it Bourbon. The mash also has to be comprised of 51% corn and aged at least 4 years. They don't have to follow those rules, but if they don't they can't call it Bourbon.

[ctdonath2]

I do not understand how Scotch producers can age their product in used whiskey barrels, but bourbon makers like Jim Beam/Knob Creek need brand new barrels?

For the same basic reason that you can't make Scotch in Kentucky: the definition of the term is clear, if a bit arbitrary. If you make something other than what the definition covers, you're making something not covered by the term. Bourbon is made in the US Southern region, in new charred oak barrels, and served un-filtered. If you use used barrels, or filter it, there will be a change in taste making it something other than bourbon; Jack Daniels is a whiskey made in TN using new oak barrels, but because it's charcoal filtered it isn't bourbon (and does taste different).

[centurion316]

Dem’s da rulez:

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be:

Produced in the United States
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak barrels
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)[17]
Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)

Bourbon has no minimum specified duration for its aging period. Products aged for as little as three months are sold as bourbon. The exception is straight bourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must state the age of the spirit on the bottle.

Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon.

Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging.
Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended, as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all).

Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits (such as un-aged neutral grain spirits); but at least 51% of the product must be straight bourbon.

[duffee]

Years ago I was talking with the Jack Daniels master whiskey taster and he mentioned that they could only use barrels once and I believe he said by law. He said that most of their used barrels were re-used to age scotch, I asked which ones and he said “the better ones”. The inference was that the Jack Daniels improved the scotch.

[SoothingDave]

I do not understand how Scotch producers can age their product in used whiskey barrels, but bourbon makers like Jim Beam/Knob Creek need brand new barrels?

The freshly-charred wood gives the whiskey its taste. The sugars in the wood are caramelized in the charring process and then seep into the spirit during the aging.

A used barrel doesn't do that.

[Bubba Ho-Tep]

The bigger problem, which they don't mention, is that the bourbon being sold today was made before the demand boomed. The distillers are producing more now, but it's sitting in giant Kentucky warehouses aging and won't be on the market for years. In the meantime, increased demand plus limited supply equals higher prices. Interesting fact: There are more barrels of bourbon sitting in Kentucky warehouses than there are people in Kentucky.