Ahhh, Bourbon, breakfast of champions.
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Ahhh, Bourbon, breakfast of champions.
Last night I had a little 2008 PVW 20....good to the last drop.
let's see. Started with a small snort of OGD 114 before supper. Afterwards, had a HH BiB/Dickel Rye vatting. Moved on to OWA. Then a small pour of RHF. ended with a touch of Knob Single barrel. a good night.
How did the vatting work out?
Got invited out to dinner last night, had to do some walking in the wet snow/rain. I checked out the bourbons on offer at the restaurant & as usual ordered something I had never had before. Knob Creek Single Barrel, neat. So with the snow melting in what's left of my hair I sipped this & started feeling better immediately. I didn't find out until this am when I looked it up that the KCSB is 120 proof. No wonder I shook off that chill. Very enjoyable.
Not bad, but really brings out the mint. Tastes a lot like what HH tasted like just a few years ago, long on grass and mint. The current HH style isn't nearly as minty, to my taste.Quote:
Originally Posted by squire
The best aspect was a nice full, yet silky mouthfeel.
Well there's that, I didn't think about the mint. I do plan to get a bottle of Dickel Rye and was thinking of uses other than the obvious.
That would be interesting but unlike Richards, I gave up cigarettes over 30 years ago.Quote:
Originally Posted by unclebunk
GTS is a powerful pour so you must control the size.
Barton Manhattan with lunch.
I understand the practice, I had a pour of 2011 WLW before 11 am yesterday, about 1/2 an hour after I woke up. A 1/2 oz to liven up the day.Quote:
Originally Posted by Special Reserve