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View Full Version : Ten High Bourbon - Keeper?



Photodudems
06-29-2011, 12:53
I haven't tasted this yet, but just picked up a 750ml for $6 (VA) as I wanted to try some bourbon laced recipes. It smells nice, and I can't complain about the price.

I read the tasting notes here (http://www.straightbourbon.com/forums/showthread.php?t=1870), and it sounds like its place on the shelf is warranted, but I tend to follow that scruffy old man to his pick when I'm in the ABC. That's what I did with this one. :rolleyes:

Any thoughts on how this will cook/mix/drink?

Thanks!:thankyousign:

StraightBoston
06-29-2011, 13:28
You're doing well if it's a straight bourbon -- most of us get the blend now.

With that said, it's pretty thin and unoffensive as something to drink and gets lost in a mixer. I have a handle strictly for use in cooking.

Josh
06-29-2011, 14:46
Should cook and mix pretty well. Neat, keep your expectations low.

I have yet to see the blend on the shelf in Michigan.

fishnbowljoe
06-29-2011, 15:16
FWIW, I'd pass on this one. Ten High is pretty much now what is commonly referred to as a "well" bourbon. A run of the mill bourbon, for the sake of having something when someone orders a bourbon on the rocks, or bourbon and coke etc... at a bar, without being specific. Something they can charge for, that they'll be sure to make some money on. The older stuff, such as Ten High ten year old is decent, but I'd say save your money on the current regular bottling. Joe

Photodudems
06-29-2011, 17:57
Since I bought it mostly to cook with and mix, I think I could have done worse.

I can't quite take bourbon neat yet, as I'm really new to the whole game. :D

trumpstylz
06-29-2011, 23:42
I agree with the above comments, except I feel it is a solid mixer (unless its the new "bourbon a blend" bottling). I'm sure its fine in cooking, but I have yet to try it.

Special Reserve
06-30-2011, 02:33
When I saw the thread title, my first thought was a keeper vs. a drinker. In this case it is a keeper. Mostly good for those who want to mix with Coke or ginger ale.

cowdery
06-30-2011, 08:50
Ten High (assuming it's the straight bourbon) is Very Old Barton at 4 years, so pretty good whiskey, just a little on the young side.

Photodudems
07-01-2011, 06:19
Mine is the straight variety. I suppose I should have mentioned that. I didn't really realize that there was a blended version out there.

That said, I've tasted it, and happen to like it quite well. As thin as it is, I can handle it neat with a little ice, whereas I couldn't do that with my last bottle of EWBIB. I loved the stuff, but it was a little too strong neat. At least for me.

I'm playing with the idea of getting a bottle of Four Roses Single Barrel to hold on to and occasionally drink. Any thoughts on that?

cowdery
07-01-2011, 07:38
It's no longer 'neat' if you put ice in it. Then it's 'on the rocks.'

Four Roses is very good but you have to drink it. Just holding it doesn't do the trick. :)

Photodudems
07-01-2011, 11:50
That's true. Did I mention that I'm a newb? When I say a little ice, I mean a couple of chips to cool it, but they melt almost immediately. Does that count?

Also with the FR, I meant to keep the bottle for special occasions. Bourbon drinking company and the like.

Josh
07-01-2011, 12:37
That's true. Did I mention that I'm a newb? When I say a little ice, I mean a couple of chips to cool it, but they melt almost immediately. Does that count?

Also with the FR, I meant to keep the bottle for special occasions. Bourbon drinking company and the like.

That's what I thought when I got my first bottle of 4R Single Barrel. Then I bought another one a week later...:cool:

Photodudems
07-01-2011, 17:17
That good eh? I was looking to yellow label, but I'm also eyeing a FR single barrel glass pack that is only $3 more than just a bottle.

craigthom
07-01-2011, 17:43
That good eh? I was looking to yellow label, but I'm also eyeing a FR single barrel glass pack that is only $3 more than just a bottle.

The single barrel is my favorite Four Roses regular release, and it's still reasonably priced, although it was a much better deal when it was new (to the U.S., any way) four years ago.

Some people prefer the Small Batch, which is similarly priced.

The Yellow label is nice, smooth, and well-balanced. I prefer bourbons that demand more of my attention, but that's a personal thing.

cowdery
07-01-2011, 20:24
If you add anything it is no longer neat.

Four Roses Yellow Label is a good everyday bourbon. Four Roses Single Barrel is a good special occasion bourbon.

MissinER101
07-01-2011, 21:00
Since getting back from Iraq I have enjoyed cooking with bourbon, I did internet searches while there and found a bunch of recipes I usually make with 4R but Ten High should work

Here is one of my favorites, because the wife has a "Tender Mouth", (can't take spicy, get your minds out of the gutter) I use honey mustard instead of the Dijon.



Bourbon-Glazed Pork Chops

Ingredients

• 1/2 cup firmly packed light brown sugar
• 3 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons bourbon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 pork chops (bone-in, 1-inch-thick)

Directions:
Prep Time: 40 mins
Total Time: 54 mins
1. In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
2. Cover dish or seal bag and chill 30 minutes, turning once.
3. Remove pork from marinade, reserving marinade.
4. Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
5. Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
6. Pour sauce over chop and serve.

I have a burner on the grill so as I boil the marinade I also paint it on the chops so it caramelizes (I also go a little heavy on the bourbon)

tmckenzie
07-02-2011, 04:02
Ten High was my everyday table whiskey until it went blended. This is the way I look at it. I save the more expensive stuff till I want to treat myself. No need to pay big bucks to get a good drinking whiskey. It is like this old man told me one time. Son, you can eat rib eye steak 7 days a week but every now in then you just got to want to gnaw on some neckbone.

Lost Pollito
07-03-2011, 21:02
Our Ten High says,"Straight sour mash" on the label. I assume it's not straight Whiskey. Nowhere does it say straight bourbon whiskey. Are they trying to pull one over on us?

tmckenzie
07-04-2011, 05:15
The new label in print that looks like the print on the bourbon. Say bourbon whiskey a blend I think. I found out the hard way. I bought a 1.75 and when I got a drink out of it, I new something was bad wrong. Then I saw the label. Deceptive I think. I called the store and pitched a fit. They did not even know it had changed.

Photodudems
07-05-2011, 05:53
That sounds awesome. I think I'll try that sometime.

For tonight though, it's Bourbon Glazed Salmon. :D

1/2 stick butter

1/2 cup dark brown sugar

4 salmon steaks (wild Alaskan if possible)

1/3 cup Bourbon (your choice)

Finely chopped pecans
Dredge the salmon fillets in the chopped pecans and set aside. Melt butter in a large pan over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Gillman
07-05-2011, 07:00
Recently I bought two bottles of some strip stamp Ten High, a bourbon at the time certainly. Probably early 80's production. I tasted both - dusties can be deceiving in terms of quality never mind the brand - but they were fine. One was gifted to a California friend on the board, one is in my bunker. Excellent bourbon of the last generation. I don't say it was top of the heap but it was good solid stuff. So often here we trumpet older bourbon (say 10 years and up) as the acme of quality. The genius of the last generation of distilleries was to make a very palatable bourbon at (often) 80 proof, or 86, with rich taste, at 4-6 years old, even allowing for the glut factor. The Woerner's private label I've mentioned here a few times is another example (3 out of 4 pints top-rate and the 4th quite nice but I decided to vat it with only one other bourbon). Ditto same-era George Dickel. And lots of other examples as people here know.

Gary

cowdery
07-05-2011, 15:32
Our Ten High says,"Straight sour mash" on the label. I assume it's not straight Whiskey. Nowhere does it say straight bourbon whiskey. Are they trying to pull one over on us?

That's very odd and something new since Saz took over. The word 'whiskey' is nowhere on the label? That seems impossible. It has to have some kind of official 'type' designation.

A blend can't be straight but you can have straight whiskey that doesn't conform to any specific type (i.e., bourbon, rye, corn), but it's still whiskey.

Picture, please.

Lost Pollito
07-05-2011, 18:55
I'll post the pic tomorrow. It really is a strange wording issue. Curious to see what you think Chuck.

Lost Pollito
07-06-2011, 09:08
Here is the label we have in the store.

Brisko
07-06-2011, 09:29
Here is the label we have in the store.

Am I missing something?

It says "Kentucky Straight Sour Mash Bourbon Whiskey"

The word order is unconventional and the gratuitous font-switching is annoying, but it seems legit.

Gillman
07-06-2011, 09:33
Yeah that's not a blend. If no lesser age is stated, it's 4 years old at least.

Gary

Lost Pollito
07-06-2011, 13:51
The word order is unconventional and the gratuitous font-switching is annoying,
That's what makes me a little skeptical.

tmckenzie
07-06-2011, 18:35
That is the good one. I will have to find a pic of the blended. But that ain't the blended. I have drank enough of it to know.

cowdery
07-06-2011, 19:01
The key words are "straight," "bourbon" and "whiskey." So long as they're all present and accounted for, it's the real deal.

They probably have research to show that "sour mash" is a very meaningful term to their customers, so they incorporated it into the KSBW formula. There's nothing special, at law, about KSBW, in that precise order. It's just a convention.

Lost Pollito
07-06-2011, 20:46
I guess my beef is that ,"Straight Bourbon Whiskey" is not written together. "Straight Sour Mash" just sounds weird to me.

Photodudems
07-07-2011, 06:23
That's what I've got sitting in my cabinet at the moment. It's not too bad, but a little sharp compared to my EW BIB that I finished a week or so ago. It kicks me in the mouth. :D

cowdery
07-07-2011, 12:36
I guess my beef is that ,"Straight Bourbon Whiskey" is not written together. "Straight Sour Mash" just sounds weird to me.

Especially with the weird font change. Not smooth.

craigthom
07-08-2011, 19:27
Gary, were your bottles made in Peoria?

craigthom
07-08-2011, 19:28
Here is the label we have in the store.

I miss the "Aged in Cask".

Gillman
07-09-2011, 03:03
Craig, I don't have mine anymore! It didn't last long. Maybe the donee of the other bottle will reply if reading this.

Gary

T Comp
07-10-2011, 08:20
Gary, were your bottles made in Peoria?

If the bottles were anything older than the late '70s it is doubtful it would have been actually distilled in Peoria as Chuck states that Peoria stopped distilling in '73. I have a Hiram Walker's Ten High "AGED IN CASK" label with a bottom bottle date of '83 and faux tax strip. Even though the label says "distilled by Hiram Walker & Sons Inc., Peoria, Illinois" I presume it was actually made by Heaven Hill. The Bourbon is as Gary described above.

I recently found a true Peoria distilled 8 year Walker's DeLuxe (non metric, half pint, true tax stamped, no health warning and bottom bottle date of '77 that is far superior and a rich, creamy almost cognac tasting bourbon.


I believe Hiram Walker retained the brand for some time after it closed the plant in Peoria, but contracted with Heaven Hill to produce it. They closed Peoria in 73, so they probably contracted with Heaven Hill in the late 70s, when they started to run out of the Peoria whiskey. I'm not sure when Walker sold the brand, but I think it was always just a contract job at HH, then HW moved the contract to Barton, which eventually bought the brand, and then only a few more years after that, took the Hiram Walker name off the label. They also added their own (i.e., Tom Moore's) founding date of 1879.

Chuck's Bourbon Country Reader, Volume 12 Number 5, (which I have somehow misplaced but not hard for me to do) has more on Peoria distilling too.

Photodudems
07-18-2011, 14:32
The Ten High is gone (thank god). I kept getting more and more medicinal tasting as I drank/used it. It has been replaced with EW BIB for now and I definitely like that much better. :D