Bruiting Bonded Bourbon

[squire]

soad we can't spend too much time in good company.

[jcg9779]

I'm 31 and have gone from only drinking Maker's Mark and Jim Beam to now enjoying the "good" stuff over the last two years....maybe I'm aging quickly, or maybe I spend too much time on straightbourbon.com.....

Soad, change "Jim Beam" to "Bulleit" and this is exactly what I would have written. I'm 31, and as I've posted on some other threads, this site has opened my eyes to a world of bourbon that I never knew existed. I had never heard of BIB before joining but, after reading some of the threads, I do understand the need for it in the past. In my simplistic view, the only thing that I think of when I see BIB is 100 proof...I don't necessarily think of higher quality (that's just what comes into my mind, whether I'm right or wrong). I do prefer my bourbon to be in the 100 to 110 proof range, so between unfamiliar brands a BIB would be preferable to me over a non-BIB (I think it was Chuck that mentioned something along these lines in an earlier post). I'm sure my perspective on BIB will change as my knowledge of bourbon (and the history of bourbon) continues to grow, and especially as I get more into hunting for those dusties that might still be out there.

[soad]

To my simplistic view, the only thing that I think of when I read BIB is 100 proof...I don't necessarily think of higher quality (that's just what comes into my head, whether I'm right or wrong).

I'm right with you. In my simplistic view I see BIB as neither good nor bad, just descriptive. I kind of know what I'm getting when I see BIB. The same way I kind of know what I'm getting when I read 'wheated' or 'rye whiskey'.

I will say, seeing BONDED on my OGD BIB makes me feel cool....

[squire]

And on the OGD it means something, traditional full flavor and full proof.