The Taub Brothers were bootleggers who got caught in a sting on a winter’s night in 1929. They crafted and sold their own whiskey to support their family during prohibition, and they now they sat in jail for what would be six long years. In 1935, President Franklin D. Roosevelt pardoned the brothers, and upon their release they set for to reignite their business, which would come to be named Baltimore Club Whiskey.
Over time, the Taub family is still in the game, and this whiskey, Jacob’s Pardon, is the second recipe released under the same name as the first recipe, No.1.
For the first batch, there were 56 barrels of 15-year-old light corn whiskey with a mash bill of 99% corn and 1% malted barley. Two of the barrels were chosen and bottled at cask strength in very limited quantities and sold as a small batch whiskey. The rest of the barrels were blended together with the largest share (86%) coming from barrels of the 15-year-old light corn whiskey, with 99% corn and 1% malted barley. The remainder (14%) is an 8-year-old Tennessee sour mash whisky with a mash bill of 70% corn, 22% rye and 8% barley.
The second recipe is a little more of a secret, evidently and I wasn’t able to find the mash bill anywhere online, not even in the data sheet provided by the company website.
I liked this one a lot, and as it rested I liked it even more. As soon as I finished it, I was on the hunt for another one, which I will try not to go through quite as fast.
The rumor is that Jacob’s Pardon may be the beginning of a series of experiments by the distilling company, Palm Bay International. Considering my regard for this bottle, I’ll be first in line for whatever comes next.
https://www.palmbay.com/producers/jacob-s-pardon/portfolio/small-batch-recipe2
🥃
Cheers