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Would more barrel proof bourbon be good for the industry or is this a goal to hard for others to achive a would sobtage the great ones out there?
Besides Booker's and George T. Stagg I would like to know?
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I don't really feel qualified to answer this question, but don't forget Rare Breed in your list of barrel proof bourbons!Quote:
Besides Booker's and George T. Stagg I would like to know?
I think its fine the way it is. I mean, sure it'd be nice to have some more barrel proof brands just for the sake of having more variety but i think all is well presently with the brands already out there. I dont think youll see any explosion of barrel proof bottlings because its not as profitable for the distilleries to sell barrel proof bottlings in high volume unless they raised prices across the board. They fetch higher prices because there is no water added to the drink to be sold with it; the whiskey is purer. because of this, these whiskeys have a more unique distinction which also justifies their higher price. too many, and it would cease to be special http://www.straightbourbon.com/forum...lins/frown.gif
How are you guys drinking this cask strength stuff? Do you add any water at all?
when i go for a bookers, ill usually order one with only one ice cube if its my first drink. If ive already had one, ill take it neat. The cask strength flavors are too rich and warm to ever water down too much.
I normally drink everything neat, but yesterday I added a small ice cube to a small pour of 03 Stagg and let it sit and breathe until the cube had dissolved. As I raised the glass to my lips I think I unlocked Pandora's box because of all the evil thoughts that raced through my mind on how to get more 03 Stagg afterward! I loved it before, but YOWZA! It really unlocked a lot of flavor that the heat of a neat drink had hidden from me. I wish I had taken the time to write down all the flavors I tasted because it's all a haze now, but in that one split second I really started to see everything anyone has said about this awesome drink. The biggest flavor that I can remember was that of a Kraft caramel dipped in maple syrup and allowed to melt in my mouth slowly. I had tasted hints before but this was vivid and really overloaded my senses. I can't wait for my work week to be over on Wednesday and relive that moment.
My only doubt is whether it was the ice cube, breathing, or posting my 500th and being dubbed Connoisseur here that opened my eyes. Guess I'll never know for sure but I hope it wasn't just my mind playing tricks on me.
Bob,
I assume that by "cask strength" you mean "barrel proof"?
Jim,Quote:
I assume that by "cask strength" you mean "barrel proof"?
By "cask strength" I meant the proof of the whiskey in the barrel before water is added at bottling time. I just assumed that meant the same thing as "barrel proof." Was I right?
Yeah, that's a touchy bit of semantics, though. Scotch straight from the cask is called "cask strength", while bourbon straight from the barrel is called "barrel proof". The two terms are probably interchangable, maybe someone with more experience can clarify?
Both terms mean the same thing which is simply whiskey going undulited from barrel to bottle. Cask is a Brittish term in that it can refer to anything from a firkin (small container), to a hogshead (big container), with a barrel (middle sized), in between. When referring to Malts the term Cask Strength may be more approiate as there are still some variances in cask size used for aging.
With few exceptions barrels in the US/Canada are uniform in size so the term Barrel Proof might be best for whiskies made here. And that is the term used by the men who still the stuff.
Personally, since there is no specific legal defination for barrel proof (as there is for, say, 100 proof) I prefer the term "Barrel Strength".
Regards,
Squire