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I’m more of a Scotch drinker, but I got the heads up that our local shop had them under the counter for $35, limit 2. That’s half the cost of a decent Scotch, so I figured what the hell. Looking forward to trying it.Quote:
Originally Posted by Slopetime
Going to be a milder, slightly sweeter flavor than a typical scotch. That 12 yr old Weller is a grail item for some. If the Weller doesn't do it for you try a rye bourbon like Bulleit green Label for starters ($35 or so at most places). The ryes definitely could make you feel more at home in a more price friendly neighborhood.Quote:
Originally Posted by evasive_MT
I had my first hangover @ 16 from really cheap scotch, Budweiser and weed, and it's scarred me for life with scotches.
I like some of em, but find I need the ones that approach a wheated bourbon in flavor and nose. Scotches finished in bourbon or sherry barrels tend to work for me.
Thanks. I’m not new to bourbon, but not a connoisseur either. My go-to is Wild Rye’s Five Drops, since it supports a Montana distiller (who’s also a friend). And it’s pretty good. Given the reputation and the price, I figured I couldn’t go wrong with the Weller.Quote:
Originally Posted by Slopetime
I’ve found that my palate appreciates the money spent on Scotch more than on bourbon. I’m more discriminating and sensitive to flavor notes. While I like them all, I’m happiest with the Islay malts.
I have a bottle of Copper Fox single malt. It’s an interesting whiskey, distilled in Virginia from their own floor-malted barley.
I haven't been able to find any Weller in ages, much less the 12.
Had some Law's Double Char Rye recently, which I've really enjoyed. Basically a scotch drinker's rye, which describes my tastes on the nose.
I'm always interested what scotch drinkers think of bourbons. How about a post drink review.Quote:
Originally Posted by evasive_MT
I'm at my cottage sitting in front of a fire drinking Eagle Rare bourbon. I'm a scotch man, but I do like a good bourbon when I'm at my cottage for bird hunting.
It's too bad Eagle Rare stopped doing single barrel bottling. The taste has changed since they made the change though I sent know if that is the reason.
As a scotch drinker bourbons tend to be sweeter on my palette than scotches. Lately I've also started enjoying more pleated scotch which I can't find that kind of flavor in bourbon.Quote:
Originally Posted by Slopetime
Recently I've been getting into Irish whiskeys. I can still get the pleated flavor.
I really liked it. I’ll definitely buy it again as opportunities arise. As I mentioned above, I’m a lot more discriminating when it comes to Scotch. I figure it’s something about the corn and wood that overwhelms my palate. With Scotch I definitely pick up on the oil note I’d Caol Ila or the grass note of a Rosebank. with bourbon it’s a lot more binary.Quote:
Originally Posted by Slopetime
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So since there are quite a few bourbons I like at the <$50 price point, I don’t chase the more exclusive bottles. Offhand, I’ve liked Four Roses Single Barrel and EH Taylor small batch. I usually keep some Elijah Craig on hand for cocktails. Blanton’s didn’t do a lot for me, nor did Willett’s. Not being wild about Willett’s made me wonder if I’d like Weller that much, but I was pleasantly surprised. I’d be curious to try Balcones sometime since the distiller who put them on the map was on my freshman hall in college and it’s hard to square the Chip I remember with the hard-ass, gun-toting guy described in articles. But now if I’m going to spend $80 on a bottle, it’s coming from Scotland.
Same for me- bourbon tastes much sweeter. I like pretty much any Scotch, but Islay malts are always at the top of my list. Bowmore 12 tastes to me like the ideal whisky, but I probably drink more Laphroig and Lagavulin to really get my fix on the big smoke, peat, and maritime flavors. Plus Lagavulin is my GF’s favorite.Quote:
Originally Posted by Grange
Irish does nothing for me. I’ve tried Red Breast and some special sample bottles that a whiskey geek friend sent me, but I’d just rather have something with more going on.
The most recent bottles I got to taste that really impressed were William Larue Weller from last year's BTAC and Booker's Rye. The Rye was especially impresive when I was told that it's right below 135 proof. For my palate, I would have guessed somewhere in the 90's.
Montana is tricky to get truly interesting bottles. A friend recently picked up the new Parker's Heritage finished in curaçao and EH barrel proof. The EH was meh, I haven't tried the Parker's yet.
I've found that I don't really enjoy bourbon/rye neat until I get into ludicrously priced bottles. For my money, Blanton's is best in an Old Fashioned.
Yeah, if those bottles don’t really impress you then that would impress me, in an odd way.Quote:
Originally Posted by ghosthop
Right?Quote:
Originally Posted by Meadow Skipper
Perhaps I'm overstimulated but I haven't found much in the $60-astronomical price range that I really enjoy. I'll keep sipping Pikesville Manhattans and Rittenhouse Boulevardier and call it good. It's like I enjoy a certain mash bill..
Anyone barrel age their own cocktails/ bourbon? Looking for a small barrel like this.
3 Liter American Oak Aging Barrel | Handcrafted using American White Oak | Age your own Whiskey, Beer, Wine, Bourbon, Rum, Tequila & More. https://www.amazon.com/dp/B014BRXUOU..._1pi3BbEGXFC07
Some people think a varnish on the outside is sacrilege but most manufacturers varnish. Do I need unvarnished?
I haven't used barrels, but I've had some oak spirals around from homebrewing beer that I've tossed into low-grade whiskey. Made a bit of a difference.
Where I really saw a difference was in homemade liquor infusion/combinations. Cherry Bounce is good, but oak-aged cherry bounce is amazing.
A good friend barrel aged some Manhattans. They were fantastic. Super smooth.
We also regularly use a 2-liter barrel to age Manhattans... as said directly above, results are always good to very good. Elevates cheap ingredients and skyrockets good ones. Well worth doing, imho.
I drank 1/2 a 1/5 of Burnside last night. It did the trick.
Had a family member try aging alcohol in one of those barrels. I don't remember 2hat she made, but base was bulleit bourbon.
Depending on where you age the alcohol and at what temp. You may lose a lot of it to absorption and evaporation.
I lose a lot of good bourbon by absorption..... just sayin'Quote:
Originally Posted by Grange
For people in the wasatch who are interested in High West: Yesterday, H.W. released a limited edition Rendezvous Rye. It is aged an additional 4 years. If you like R.R., you will love this limited edition. Very smooth. 114 proof, and offered at $79.99. Available in P.C. and Oakley. 2 bottle limit per customer.
Well I got a 3 liter and have some manhattans going. Will report on how it goes. Left the bitters out of this first batch on the recommendation from some people online. So much conflicting advice out there though.
Bottle I let sit for a few months got a dark cloudy sediment. Possibly char from the barrel they aged it in IDK. Juice was good but I can do without the black stuff in the bottom of my bottle. Think they still have a tasting room in Woodburn if they're your thing though.
In any case I like the OGD better so I picked up a bottle of the 114 yesterday. Still good stuff.
Quote:
Originally Posted by steepconcrete
That’s the way my great uncle always made them.Quote:
Originally Posted by neufox47
I had some Whistlepig 15 at a friend’s this weekend. That was impressive. Strong sweetness up front smoothly transitioning to a very spicy aftertaste. Yum.
My neighbor does this and has a batch in barrel for our Thanksgiving dinner.Quote:
Originally Posted by The Tortoise
On Manhattan subject; I'm a tequila consumer but been making more manhattans as of late. Don't know much about rye / bourbon but what are some of the recommended spirits? I've been using Bulleit Straight Rye. ~$25. As w/my tequila, I wont use an anejo or clase azul for a margarita; assuming same logic for a manhattan.
My brother is big on the Manhattan and bulleit seems to be his go to but Rittenhouse is another good rye. Personally I like the Old Overholt just fine but some people (like my brother) turn their nose up at the 80 proof and say it gets too watered down. I think it holds up fine but I just noticed that the OLCC started carrying a bonded version so I'll probably give that a try next.Quote:
Originally Posted by esseff
Said it before and I'll say it again, the best affordable bourbon for a Manhattan is old granddad 114. High rye in the grain bill, 114 proof, and a nice coarse finish makes it ideal for balancing out a healthy dose of sweet vermouth. If ya haven't, ya should. Soon...
Rendezvous Rye Perfect Manhattan
2ish oz. Rye
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash of bitters
lemon peel
This is my go to drink.
Perfect Canadian Manhattan (substitute Canadian Club for Rendezvous Rye) is also tasty
Gonna have to try that. Extra proof never hurt anyone.Quote:
Originally Posted by Cruiser
Dont do Manhattans too often but the OGD 114 has made it's way into the rotation after the advice here(and because bookers $$$). Imo perfectly good over a big cube. Been considering stocking up in case it jumps up like everything else.Attachment 254199
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If you can find it. Old Ezra 7 Barrel Proof is pretty fucking nice.
Yea OGD114 has become a staple. Used to get for ~$20, now seems to be ~$27-28.
Opened up a Blanton’s I’d been sitting on for a bit this weekend. Still a fan.
tricky... WLW... that's a great find!Quote:
Originally Posted by ghosthop
I just picked up a bottle of Blanton's randomly...
Got on every list I could for a BTAC score this year, but after a Pappy 12 and a T Handy Sazerac last year I may not be due a few years.
Anyone had the 1792 "full proof" ? I noticed it on the OLCC inventory
Haven't had that specific one but I've tasted through a number of their smaller releases and have found them generally to be interesting to drink and reasonably priced for the peer group. Probably worth a shot if they're not asking hudge money for it.
EH Taylor has become scarcer at my usual spots. Stopped in a place down by my office and they had one on shelf so grabbed it. Guy behind the counter who’s always been super cool said they’re supposed to be getting some BTAC this week. Might head down to work on Fri just to check. We’ll see....
And goddamn WT101 is delicious!
I’ve had 2 bottles, both delicious. Easy drinking for the Proof. I’ve had their other bottles, and they didn’t suit me, but I really like the full proof for whatever reason.Quote:
Originally Posted by OregonDead
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This year Weller Antique 102 is really good, but you pay for it
Rowan Creek is a killer value, good brown, 100 proof south of $30
High five on the OGD 113 reco above.
Tell our brother to get a manahattan @ the Oyster Bar saloon in NYC. they use Overholt. it is staple cheap Rye, try the bonded if you can find it, 100 proof. Great in Manhattans or strong highballs.Quote:
Originally Posted by OregonDead
Sazerac Rye is my current Manhattan staple
Quote:
Originally Posted by OregonDead
It's good, actually been on OLCC a few times this year. I find it enjoyable, especially if you like the 1792 flavor profile.
It’s that time of year:
Attachment 256414
To get sideways ?Quote:
Originally Posted by Meadow Skipper