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  1. #1
    Virtuoso
    Join Date
    Apr 2007
    Location
    Los Angeles, CA
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    1,178

    Party Source BTE Rye 'n Barrel

    This is a fabulous new rye from The Party Source. It's a Sazerac rye aged for 5 1/2 years and then transferred to dessert wine barrels. It has an amazing fruit/sweet and spicy taste that is pretty unique. Really great stuff and high on my list of favorite ryes.

    Here is a more extended review: http://recenteats.blogspot.com/2010/...-rye-from.html

  2. #2
    Moderator
    Join Date
    Jul 2008
    Location
    SW Iowa
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    3,044

    Re: Party Source BTE Rye 'n Barrel

    Sounds like an interesting variation Sku, nice blog.
    Normal is an illusion. What is normal to the spider, is chaos for the fly.

  3. #3
    Connoisseur
    Join Date
    Nov 2006
    Location
    North Alabama
    Posts
    577

    Re: Party Source BTE Rye 'n Barrel

    Enjoyed the write-up. I have tried single malts finished in different wine casks, usually port or sherry. Most are very good pours. I recently tried Glenmorangie's Nector D'or which is finished in a Sauternes cask. I thought it was very well done. I haven't had any American whiskey finished in wine casks yet but it sounds like it has great potential.
    Often I am forced to deal with the fact that I prefer bourbon over dealing with facts.

  4. #4
    Guru
    Join Date
    Dec 2004
    Location
    Northern Kentucky
    Posts
    3,425

    Re: Party Source BTE Rye 'n Barrel

    See the previous thread here.
    John B

    "Drinking when we are not thirsty and making love at all seasons… that is all there is to distinguish us from other animals."

  5. #5
    Virtuoso
    Join Date
    Aug 2009
    Location
    Tucson, AZ
    Posts
    1,324

    Re: Party Source BTE Rye 'n Barrel

    Quote Originally Posted by sku View Post
    This is a fabulous new rye from The Party Source. It's a Sazerac rye aged for 5 1/2 years and then transferred to dessert wine barrels. It has an amazing fruit/sweet and spicy taste that is pretty unique. Really great stuff and high on my list of favorite ryes.

    Here is a more extended review: http://recenteats.blogspot.com/2010/...-rye-from.html

    sku, thanks for the write-up on the rye. This sounds like one I'd really like to try!
    Quote Originally Posted by SMOWK View Post
    I like to save up the charred bits in the bottom of the unfiltered stuff. When I have enough, I pour milk on it and eat it.

 

 

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