Pabst Blue Ribbon Whiskey
Jacob Best would have been making whiskey before beer in
1844 some 174 years ago. He was trying to create an easy drinking whiskey that
was better than the less-than-desired imports on the market. As history would
show, he did create something amazing – but it was beer, not whiskey.
Pabst Blue Ribbon Whiskey is aged for 5 seconds to make it fit the legal definition of whiskey. It's right there on the label.
175 years later, we are following Jacob’s lead and
launching Blue Ribbon Whiskey. We have done our best to create an amazing
mixable, drinkable and shareable whiskey that can be mixed, shot or transformed
into a cocktail.
We create this whiskey to be drunk, not judged. Just
like our beer.
Mashbill: 52% corn, 27% malted barley, 17% wheat and 4%
rye 80 Proof - 40% ABV
The whiskey was made in collaboration with New Holland in Grand Rapids,
Michigan. Pabst began brewing in Milwaukee in 1844 as Best & Co., owned by
Jacob Best. Frederick Pabst took the reins of the brewery in 1888, and the
brewery continued to produce beer in Milwaukee through 1996.
The current Pabst, which was revived in 2014, has been dabbling in other
beverages such as Pabst Hard Coffee and hard seltzer. The whiskey is Pabst's
first spirit. It's based on Jacob Best's notes that show he was distilling
before he made beer. That was enough for the new Pabst to try their own
Pabst wanted to stay true to what they figured Best would make, something right
from the fields, but that would end up being moonshine, according to a story in
Esquire magazine. So Pabst and New Holland aged the whiskey for 5 seconds to
make it fit the legal definition of whiskey. It's right there on the label.
Pabst Blue Ribbon Whiskey is likely not a sipping whiskey but is meant to be
used in cocktails.