I just had a sip of this last week - impressed (though I think its claimed origin in Texas is...doubtful).
Sipping a little whiskey can lead to one pondering such things. Sipping a little Four Roses SBS this evening.
Nice post. I’ll be buying a couple bottles of nice whiskey for the weekend, but I’m undecided still. Probably a good single malt scotch like a Bowmore or Laphroag or Ardbeg, but I’ve got lots of others to choose from that I’ve never tried yet.
Life is a bit smoother with whisk(e)y.
Kinda pricey -
Record-breaking Irish whiskey gift set sells for $2.8 million at auction
Wild Turkey 101 is my favorite and the price point is reasonable.
Drink it carefully.
A – can actually be made anywhere in AMERICA.
B – must be made with new charred oak BARRELS.
C – CORN must make up 51% (or more) of the grains used.
D – must be DISTILLED to a maximum of 80% abv (alcohol by volume). (160 Proof)
E – must ENTER the barrel at no more than 62.5% abv. (125 Proof)
F – must be FILLED (bottled) at no less than 40% abv. (80 Proof)
G - It must be GENUINE, no artificial colors may be added.
On election night 2016 I had a bottle of wild turkey and was going to at least be drunk if I heard the word madame president or celebrate to president elect Trump which I did and the hangover was worth it
uses peat during the malting process to produce its distinct smoky flavor.
Wait...what?
That flavor last through the distilling? Wow...never knew...
I’ve been on a Bourbon expedition for the last many years. I’ve come to appreciate Woodford Reserve Double Oaked as my ‘go-to’ bourbon, but I’ve enjoyed a couple hundred others along the way, as well.
Last evening, after finishing with the horses and closing up the barn, I settled down with a long pour of Whistlepig 10-year old Rye. It was quite good.
Life is too short to drink lousy booze!
I would like to do a little high jacking here and seek advice.
Have two bottles of Pre-war Scotch whisky. A Red Hackle and a Pinch.
They were my dad’s. He had to quit drinking and never got around to them.
Have talked to some ‘experts’ who say the best thing to do is open them up and enjoy them before any evaporation occurs. I’m pretty sure I am not sitting on any gold mines. Impossible to date them. Bottles are full and corks look good. I am almost 70 years old and the youngest sibling in a family of scotch drinkers.
I say next gathering, I pop the corks. What say you?
I like to sip Rye.
I guess that’s NOT Bourbon.
Too bad!
Maker’s Mark is my favorite.
All bourbons are whiskey but not all whiskeys are bourbon.
L
Calling a bottle of Jack Daniels "bourbon" has led to heated arguments between Kentuckians and Tennesseans.You may have heard the adage, “all bourbon is whiskey, but not all whiskey is bourbon.” But have you ever wondered what makes bourbon, bourbon? Or why 95% of the world’s bourbon is made in Kentucky? If so, we have answers.
There is a very specific set of standards to which all bourbon makers must adhere. The Federal Standards of Identity for Distilled Spirits 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)
- Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
- Bottled at 80 proof or more (40% alcohol by volume)
Something in the Water
Ninety-five percent of the world’s bourbon is produced in Kentucky, and if you’re wondering if there’s something in the water, there is.
On its way to becoming bourbon, Kentucky’s water flows through limestone reserves – the same mineral said to make our horses grow stronger.
Along with our ideal climate and fertile soil for growing corn and other ingredients, you’ve got yourself the perfect conditions for bourbon-making.
We alternate between Wild Turkey 101 and Jim Beam double Oak. Sometimes we splurge on Woodford double oaked, my personal favorite.
There are some more interesting bourbons than the often sought allocated whiskeys. I recently sampled Dan Holladay, a bourbon from Missouri that includes red wheat in its mash bill. A bit hot at 123 proof, but amazing flavors. 10 year old Widow Jane is a favorite, but Pelelope toasted barrel is amazing. A new comer, Smoke Wagon, is also intersecting. My choice for sipping at our lake cabin while watching the sunset is Nassif Family Reserve, an American light whiskey produced by a small distillery in Iowa ….a very complex herbaceous flavor.
Bkmk
I just had a sip of this last week - impressed (though I think its claimed origin in Texas is...doubtful).
Bourbon, Whiskey, and Scotch are all different. All are Whiskeys, but in their own right.
I’m headed on a road trip in a few weeks and with about 150 mile detour I can get to Scott AFB. Last year I went to Great Lakes Naval and found alcohol prices significantly less in Illinois than Michigan, Bama and Ky. For example a gallon of Fireball was $10 less than MI, same with military tequila.
So I may take note of recommendations here and stock up.