Bourbon question

vrocco1 said:
I am surprised no one has mentioned it, but Jack Daniels is technically not bourbon either.
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Only by (their) choice...

*Nothing* in the rules that define Bourbon prevent Jack or George from being labeled as Bourbon. However, likely for marketing purposes and some sort of Tennessee identity thing, both companies *choose* not to use the label.

That said, Jack is *the* largest selling whiskey in the world - more than any Scotch or Bourbon or anything else. A testament to their marketing, no doubt, as most anyone who has tried better alternatives stops drinking Jack...

This, too, like Bourbon supposedly having to be made in Kentucky, is a common misconception.
 
Riverwarrior said:
Cadman,

Of the links you provided, my suggestion would be to definitely give "Woodford Reserve" a try.

Woodford is one of my favorite bourbons. It has body along with some nice caramel/brown sugar flavors. I usually drink it neat, but a splash of water really brings out more character and depth as well.
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Another nod for Woodford Reserve -- my personal favorite of the Bourbons I've tried. I always drink it neat.

Next favorite is Makers Mark.

I drink Jack Daniels or Jim Beam if the other two aren't available.
 
chippedblade said:
Bourbon is made in Bourbon County Tennessee like champagne is made in champagne region of France.
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That's actually not true, at least with respect to Bourbon.

The formal/legal rules that define what Bourbon is and must be are:

On May 4, 1964, the United States Congress recognized Bourbon Whiskey as a "distinctive product of the United States." The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5.22) state that bourbon must meet these requirements:

* Bourbon must be made of a grain mixture that is at least 51% corn.
* Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
* Neither coloring nor flavoring may be added.
* Bourbon must be aged in new, charred oak barrels.
* Bourbon must be entered into the barrel at no more than 125 proof (62.5% alcohol by volume).
* Bourbon, like other whiskeys, may be bottled at not less than 80 proof (40% alcohol by volume.)
* Bourbon that meets the above requirements and has been aged for a minimum of two years may (but is not required to) be called Straight Bourbon.
* Straight Bourbon aged for a period less than four years must be labeled with the duration of its aging.
* If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
* Only whiskey produced in the United States can be called bourbon.
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See...

Nothing about Kentucky, or Bourbon county, nor anything that prevents Jack Daniels or George Dickel from also being labeled as Bourbon...

;)
 
In regards to Sazerac Rye..I chased down a bottle. It smells a "perfumy" to me. I know "purfumy" isn't a word but hopefully you get what I'm trying to say. It tasted much like it smelled. Good...but a little too floral I guess is what I'm trying to say. Anyone else? It honestly could just be me as nothing really tasted right to me today.
 
morrowj_98 said:
In regards to Sazerac Rye..I chased down a bottle. It smells a "perfumy" to me. I know "purfumy" isn't a word but hopefully you get what I'm trying to say. It tasted much like it smelled. Good...but a little too floral I guess is what I'm trying to say. Anyone else? It honestly could just be me as nothing really tasted right to me today.
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I see two elements in what you said:
1.You have a preference for other type of flavors than "esters" (chemical) or "floral", in that day. Some other might enjoy exactly what you described.
2.Tasting has a context; temperature, people around you, music, glass, what you ate before, etc you name it. That's why "serious" tasters try to proceed to their tasting sessions in the same manner as much as possible (ex. 10am in the morning, in the same room, same glassware, alone, etc).

I'll have to try this one; my liquor budget thanks you :o
 
I really enjoy Basil Hayden. Kinda seems to slow things down and set the world straight.

I also enjoy a cold sip of Blantons on occasion.

Good luck with your choice.
 
morrowj_98 said:
In regards to Sazerac Rye..I chased down a bottle. It smells a "perfumy" to me. I know "purfumy" isn't a word but hopefully you get what I'm trying to say. It tasted much like it smelled. Good...but a little too floral I guess is what I'm trying to say. Anyone else?
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I dunno about the smell... but I often describe it as having a sort of "candied" taste (not to be confused with overly sweet, which it isn't), which I suppose isn't too far away from what you're describing. By far, of all the whiskeys I really like - it's the most "that way", whatever "that" is.

;)
 
DowntownDM said:
I dunno about the smell... but I often describe it as having a sort of "candied" taste (not to be confused with overly sweet, which it isn't), which I suppose isn't too far away from what you're describing. By far, of all the whiskeys I really like - it's the most "that way", whatever "that" is.

;)
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To be fair...I poured a touch of Knob Creek...a bourbon I'm very...very familiar with. :D

It didn't taste right to me either so clearly I'm the spoiler. I'm going to revisit the Sazerac Rye once I'm tasting things right.
 
Yes, no, up, down... Makers Mark is the best choice among the ones you listed. Now, go look for some George Dickel 80 proof for some real fine sippin'...
 
morrowj_98 said:
To be fair...I poured a touch of Knob Creek...a bourbon I'm very...very familiar with. :D

It didn't taste right to me either so clearly I'm the spoiler. I'm going to revisit the Sazerac Rye once I'm tasting things right.
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I found the culprit. My 15 month old daughter is a "button pusher." She apparently pushed the cancel button on the dishwasher before the rinse cycle was complete. All the glasses ended up having a slight soapy residue.

I had a "do over" tonight with the Sazerac and definitely enjoyed it much more.
 
nothin like a little soap to jack up bourbon, lol, give the rebel yell a try good stuff at a nominal fee
 
Cadman2008 said:
to get the info across :)

Makers is not bad, but when I see what you guys drink it makes me curious if I am missing out on something :)QUOTE]

Nobody knows me well here yet, but I have done some drinking. I agree that Makers is good. If you can find some Knob Creek, I like it best. Of what you have listed I am familiar with the Sazerac Rye (truly excellent and sort of affordable here) and the Woodford Reserve (a bit too fine, and pricey for me, but also excellent - more like a cognac of bourbon). I've got a bottle in the cupboard, but I usually look for something that will make my stomach hurt more when I slug it. A lot of the drinking bourbons I see listed here in BF seem to be local bourbon trail varieties of which I am not familiar. Keep an eye out for Buffalo Trace, and actually Elijah Craig is a pretty good if oily and leathery bourbon that are in widespread production and worth checking out. I haven't had the Bulleit, yet, but I see it around.

www.bourbonenthusiast.com is a fun site to read and dream...

my 2c.

Bill
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Speaking of Sazerac, here's my current favorite:

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*Apologies for the phone pic

Also, Bookers was love at first sip (even though it's a little more on the spendy side).
 
morrowj_98 said:
I found the culprit. My 15 month old daughter is a "button pusher." She apparently pushed the cancel button on the dishwasher before the rinse cycle was complete. All the glasses ended up having a slight soapy residue.

I had a "do over" tonight with the Sazerac and definitely enjoyed it much more.
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;)

One time a few years back something similar happened to me...

I have a favorite ice cream bowl, which is this 70's era tupperware bowl my mom bought back then that I took when I moved out many years ago.

So one night I was using it for some particularly hot Habanero salsa, after which I rinsed it off in the sink and put it in the dishwasher. The next day I wanted some ice cream, looked for my favorite bowl, found it in the dishwasher, and just grabbed it since it looked clean and I rarely ever use it for anything other than ice cream, totally forgetting about the salsa that was in there the night before.

Well, it wasn't obvious at first - but damn if each bite of ice cream didn't have this super hot kick on the back end, and it was getting progressively worse with each bite. I love ice cream, and I love spicy food, and I even love spicy chocolate - but ice cream with an unexpected habanero after taste is not a pleasant experience. The moment or two of confusion, both mental and physical/taste-wise, was something I'll never forget.

:eek:
 
Wild Turkey, conversely, is probably the most popular of the Rye-heavy Bourbons, and will taste quite a bit different (read: spicy-er, with more bite, etc) than Makers or any other Wheat-based Bourbon. (Think Wheat bread vs Rye bread)/QUOTE]
I love rye bread and I love wild turkey 101 it is what Im sipping right now.
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jlubas said:
Wild Turkey, conversely, is probably the most popular of the Rye-heavy Bourbons, and will taste quite a bit different (read: spicy-er, with more bite, etc) than Makers or any other Wheat-based Bourbon. (Think Wheat bread vs Rye bread)/QUOTE]
I love rye bread and I love wild turkey 101 it is what Im sipping right now.
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A couple things: One, "Maniacal Pete" ain't the easiest thing to type after a few slugs of Makers Mark. Two, I think they call it "hot" when it comes to the alcohol burn in less "refined" whiskeys like Wild Turkey. I like the Turkey OK, but it is about as much as I can take as far as heat goes, I tend to stay a notch above that but I'm no whiskey snob. I do have a case of Rittenhouse bottled in bond rye, that is like 99% rye that I can tolerate - dirt cheap too, but hot. Third (guess that's more than a couple), High West Distillery is the new 'still in town here where I live (Park City). The High West Whiskey is a damn good product. Too bad they don't make it here, yet. They haven't been producing long enough to have aged any, it is blended from sources in Kentucky from what I understand. Still, damn good. They do have a clear whiskey that they are selling now. I figure it is the stuff that they are distilling here before it goes into barrels. I was wondering if I would be laughed at if I mentioned Knob Creek Bourbon here, what with the Knob Creek knife references I see. I kept quiet, but I can see that it is not bad form, which is good, as it is in my top few for Bourbon Whiskey. Fourth, I don't so much care for 80 proof liquors if I am going to be drinking it straight. That's what's so good to me about so many Kentucky Bourbons - that 90-100 proof kick. I likes me whiskey.

Bill
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I picked up a WT Rare Breed (108 proof here in Aus. ) and tried it neat. Wow. Nice flavor, and quite a kick. To be honest though, I found that a single iceblock in a 25ml pour of it improved it noticeably (coulda been because it chilled it a touch, plus the water diluted it a bit). Either way, it's a taste I am enjoying aquiring :)... Still waiting for my Woodford though :(
 
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