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One of my best-ever bourbon vattings is a combination of Henry McKenna BIB (the current SB) and Buffalo Trace (the current release).
It was done 50/50 each with perhaps a bit extra of the McKenna added. I did however bring the McKenna down about 10 points ABV before doing this, to align it to the Trace that way.
The result is remarkably good, for once words fail me. :)
Gary
I took Weller 12 year and Rebel Yell 50/50 to make a nice little daily drinker. Also, for the boys in Texas, Private Cellar 90pf and Old Grand Dad 86pf at a 50/50 ratio developed some wonderful cherry flavors. Who ever came up with this vatting thing has my thanks.
jeff mo.
One thing I never thought of doing was combining two wheated bourbons. You have given me the idea, thanks.
The logic is either to combine different ages or to use similar ages (say, Weller 7 year old 107 and Maker's Mark) to stick with the wheated bourbon profile but in either case to create more complexity than either brand can deliver on its own - complexity not being a hallmark of wheaters.
Gary
Julian Van Winkle might not agree with that opinion.Quote:
Originally Posted by Gillman
Joe :usflag:
I've found a mixture of the Black Maple Hills can make a very nice vatting, 1 part the exuberant 11 year, 2 parts the dry 14, and 2 parts the rich 16 year, makes a wonderful drink and if you want to make a rich four grain you add a touch of Pappy 20.
It might be interesting to reverse that BMH vatting, say 3 parts the 11 year, 2 the 16 and 1 the 11. There are many ways to approach it.
Aged wheat-recipe bourbons do acquire their own complexity, mostly from barrel qualities.
However, as between a wheat-recipe whiskey of any age and a rye-recipe one, the latter in my experience will usually prove more complex, more "busy" in taste. It is the rye flavoring grain that does this work. Wheat-recipe whiskeys are different and appeal to many. I enjoy them on occasion but not as much as I did 20 years ago. I am not sure if this is because my tastes have changed or the whiskeys have. :)
Gary