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  1. #11
    Virtuoso
    Join Date
    Aug 2009
    Location
    Tucson, AZ
    Posts
    1,324

    Re: Bourbon and Botanicals

    I have yet to see a post in this thread that isn't completely awesome.
    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.

  2. #12
    Irreverent One
    Join Date
    Feb 2008
    Location
    Heart of the Beaver State
    Posts
    2,395

    Re: Bourbon and Botanicals

    Quote Originally Posted by pepcycle View Post
    Will it be Herbon or Burgin?
    Doesn't matter. As Stuart Rankin would say, if it's not Scottish, it's crap.

    Quote Originally Posted by Dramiel McHinson View Post
    OMG! you've made Scotch!
    Oh, in that case...

    Quote Originally Posted by MarkEdwards View Post
    Ah. I stand corrected.
    ...so do I.

    Quote Originally Posted by ErichPryde View Post
    I have yet to see a post in this thread that isn't completely awesome.
    Sadly, all good things must end at some point.
    Scott

    "Remember that your sense of humor is inversely proportional to your level of intolerance."
    - Serge Storms

  3. #13
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Location
    Rockland County, NY
    Posts
    1,937

    Re: Bourbon and Botanicals

    Two lessons learned.
    1. Anise Seed is very strong and small amounts add lots of black licorice flavor
    2. Anise Seed is very strong and small amounts add lots of black licorice flavor

    Besides that the vanilla, lemon and juniper balance is FANTASTIC.

    I love this stuff. I may be the only one. (Again!) but this is interesting enough to try again with less anise.

    I made a new batch with 3 more pints of bourbon, double dose of lemon, vanilla bean and lemon rind.

    Will mingle the new with the over-anise batch by adding the anise batch in increments till I get a good balance on the anise.
    I love the anise note, but not in excess. (Like EC18 on steroids)

    Tomorrow, after mingling, I'll make a bourbini with white vermouth.

    So what goes in a bourbini, definitely not olives?
    I'm thinking candied lemon.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

 

 

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