Straightbourbon.com

Favorite Current Bourbon Under 90 proof

weller_tex — Thu, 17 May 2012 03:27:19 GMT

Kind of taking a different tact here. I think many of us like to see bourbon at > 90 proof, and would also agree that back in the 70's and 80's (from my memory and your memory/dusty experience) lower proof bourbons were very flavorful. In light of that what is your favorite current bourbon that is < 90 proof. Myself going to have to go with VOB 86.

Little Bitters

Parkersback — Thu, 17 May 2012 00:29:31 GMT

I found something the other day I've never seen, but which I thought was an ingenuous idea: little bottles of bitters. For sale for $3.99 for a 100ml bottle were "Bitter Truth" bitters. There were five different kinds, or you could buy all five together in a box for $20 or so.

As soon as I saw them I realized that I thought that the usual bottles of bitters I see were much too large for me, and I was happy to be able to buy in smaller quantities, especially different varieties of bitters. The two varieties I bought were "Creole Bitters" and "Jerry' Thomas Own."

In looking morel closely at these bottles, I see they say, "Not for Individual Resale", so apparently the retailer wasn't supposed to break them out of their 5-bottle gift pack. But I am so glad they did.

Col. E. H. Taylor Jr. Going Forward

cowdery — Wed, 16 May 2012 18:47:49 GMT

Buffalo Trace has confirmed that they plan to release a batch of E. H. Taylor Barrel Proof annually, in the spring. They also plan to release the E. H. Taylor Single Barrel periodically throughout the year, both on an ongoing basis.

So that's what the line will be going forward and unless it is outrageously successful, the Barrel Proof, at least, should be readily available throughout the year. They'll also continue to do one-offs when the opportunity presents itself.

1976 Beam's Choice

anyexcuse — Wed, 16 May 2012 01:19:46 GMT

My wife was at a estate or garage sale of some kind and bought a bottle for me. It is a Beam's Choice copyright 1976 series bottle with a chipmonk on the front. It says 80 proof -years 8 old- 4/5 quart. Artist is James Lockhart.

There is a home made sticker on it saying full-never opened rare 1976. Thing is that the paper seal on it has a crack in it, where it could have been opened. I suppose this makes the bottle worthless, and I may as well open it and have a pour? She paid $10 for it.

New TPS Bowman

Old Lamplighter — Wed, 16 May 2012 00:35:19 GMT

If anyone is interested, you might want to take a look at TPS asap if you are a fan of A. Bowman barrel proof bourbon. They have a couple of new barrel selections. I got an email today and they are down to the last 2 on one of them...Barrel #10, 19yo, 143.4 pf. I went ahead and took the plunge for one of each. There is a limit of one of each because quantity is so limited.

Pot wine is increasingly fashionable in wine country

cowdery — Wed, 16 May 2012 00:33:02 GMT

The next big thing: pot wine

You still get the munchies, but at least you have something to drink with them.

Top Ten Emerging Whisky Trends

StraightNoChaser — Mon, 14 May 2012 22:12:16 GMT

http://www.thedrinksbusiness.com/201...whisky-trends/

Double charred barrels, whisky scocieties, double distilled Irisih whiskey and more...

Quote:

...the drinks business was able to gauge the current whisky market and assess some likely trends to emerge in the next few years,
Based on those displaying at the Whisky Lounge event in London, we have a compiled a top 10 whisky trends that emerged at the trade show and could have a major impact on the industry in the years to come.

Sourmash and yeast strains

Flyfish — Mon, 14 May 2012 14:09:18 GMT

I went to the 4R website to print out the formulae for their various barrel strength bourbons. Yeast strains play such a critical role in theirfinal products that a Cowdery kinda question occured to me: In the sourmash method, consistency is provided by backsetting some of existing mash into the next vat--just the way sourdough bread is self perpetuating. Even so, master distillers and yeast makers (their old title) maintain a library of jug or dry yeast. Is that yeast kept for "insurance" against the loss of a key component or is yeast also added to the sourmash? Why isn't the sourmash sufficient on its own?

Bourbon Destinations in the Bay Area?

mosugoji64 — Mon, 14 May 2012 05:07:28 GMT

We'll be there for the next week. Looking for tips on good bourbon destinations. We loved Alembic last time we were there, so we'll likely make another trip. Any particular stores worth visiting outside of BevMo?
Also, if anyone wants to point me toward some fertile hunting grounds, send a PM!

Why I hunt old Whiskey

sailor22 — Sun, 13 May 2012 14:00:46 GMT

Why I Hunt Old Bottles of Whiskey

I hunt old Bottles of Bourbon because it's not just Whiskey.
Because that bottle of Bourbon is a marker in the flow of time that contains so much of the men and the country that made it. It tastes like it does because someone made decisions about all the subtleties of distilling and then workers put it in barrels that a skilled craftsman made with his hands out of wood that was living when this country was young. It speaks of hard work, our history, regional traditions, growing industry and yes, marketing. It smells of the rick houses that it lived in and I like to think it somehow tastes of the dedication of the men that made it and the age that produced it. It's an opportunity to taste what America was tasting when it was bottled. I can taste exactly what my Father tasted when he went off to war, what corporate execs used to toast a promotion, what college kids drank, what shift workers looked forward to, what was available for cheap in the ghetto, what was considered a premium, a collectable or a special event pour.

It's an artifact, it's name and it's look are there to help sell it because it was always about making money. The tax strips and stamps are part of it's history and the history of the industry.

I don't search out old Bourbon because it's all great whiskey, because it's not. I drink it and I almost always enjoy it if only because it can be so different than what I can buy today and because of all the nuance it's history brings to the table with it.

I search out old Bourbon because finding out details about a whiskey with a label you don't recognize or with some information printed on it that is confusing is satisfying and instructive.

Along the way I've learned I'll never be a Historian, a writer or an academic. These gentlemen have my undying gratitude for their talents and efforts and most especially their willingness to share what they have learned with me. Their insights only increase my enjoyment of that old bottle.

Interesting Finds

fishnbowljoe — Sun, 13 May 2012 03:33:48 GMT

I was out and about today doing some shopping with my wife and son. On the way home, we saw an estate sale a couple of blocks away. We decided to stop and take a look. Glad we did. My son found a really nice poker table for his basement. Good price too. He got it for $30.

Now for my finds. The lady that owned the house was 94 years old when she passed away a few months ago. Her nieces were running the estate sale, and they told me their aunt had worked for a local liquor distributor. :bigeyes: I purchased a set of six Kentucky Tavern glasses, a set of five Yellowstone glasses, and a really cool "Old Croak" antique standup ashtray. My haul cost me $20. :grin: The Kentucky Tavern glasses were still in the original box. The stamps on the box were from 1967 and 1968. I assume the Yellowstone glasses were probably from that era too.

Check out the pics below. Cheers!

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Maker's Mark facing "hostile workplace" lawsuit

boone — Sat, 12 May 2012 23:39:48 GMT

I've been hearing about this lawsuit for several weeks ... http://www.lebanonenterprise.com/con...kplace-lawsuit

Anyone going to the Manhattan Cocktail Classic?

mrviognier — Sat, 12 May 2012 13:54:07 GMT

The Manhattan Cocktail Classic is underway here in NYC...any SBers going?

If you're around, come by suite 1113 at the Hotel Andaz on 5th Ave. to say hello and share a cocktail...or two. :grin:

Ordering bourbon (or any whiskey) in a bar

JPBoston — Fri, 11 May 2012 22:18:37 GMT

I was hoping some advice from my fellow bourbon lovers on what to expect when ordering bourbon at a bar... Apologies if this should have gone in the 'new to SB' sub forum.

Basically... just curious on the basics. The amount and the approximate cost.

For instance, several months ago, I went out to eat with my wife at a nice restaurant. They charged me $8 for a Woodford Reserve single, neat. Is this normal? I can't imagine ordering a double for $16. In a separate night out, I also ordered a Johnnie Walker Black and a Glenlivet 12yr single, and they were $7 and $9 respectively, iirc.

And that brings me to the next question. Singles vs doubles. Is the general rule 2oz for a single and 4oz for a double? Is the price always literally 'doubled' on the doubles?

It would be great info if you guys have some examples of bourbon or any whiskey that you've ordered recently and it's price. It's hard to shop around for whiskey prices at bars, so it'd be nice to know when we're not getting ripped off. :)

Thanks in advance!

-Joe

Tour of Whisky Chemistry and Water

bllygthrd — Fri, 11 May 2012 21:44:47 GMT

There is a very good article on the Royal Society of Chemistry [RSC] website on the chemistry of "whisky" and the theory behind adding a "bit" of water to "open up" our favorite beverage.

It can be viewed HERE.

http://www.rsc.org/chemistryworld/Is...WhiskyTour.asp

OK, its geared towards Scotch whisky, but it explains why bourbon can have that hint of sweet vanilla. The article also has a "flavor" wheel, which lists what organic compound families can contribute to the nose and flavor profiles of whiskey.

As a new member, I tried to search and see if this link had been previously posted. If I missed it and it has, I apologize.
bllygthrd