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  1. #1
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    Paging Dr. Gillman

    [For the record, I had this thread title in mind before I knew this one existed! It's closed anyway...]

    Last month's BOTM gave me an idea to redeem the last third of an EC18 that I just can't get through -- a sale item at the NH state store that was universally panned by all who have tasted it. (A shame, because my favorite EC18 bottles have been epic.)

    I tried a 1:1 vatting of Four Roses Yellow Label and the EC18, thinking (hoping?) that the floral fruity notes of the FR would counter the char and dare-I-say-it dirt of the Elijah Craig. I even added a well-swirled ice cube to help the mixing.

    Conclusion: a horrible vatting failure -- eating violets fresh out of a flower pot.

    What vats well with an "earthy" bourbon? (I suppose the recommendation could be extended to certain BT bottles as well...)
    Kevin

    "Clears up her head with bourbon/Cause beer is so suburban/And declasse for what it's worth"

  2. #2
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    Re: Paging Dr. Gillman

    That is an interesting effort but I can see how it wouldn't work because the young, floral nature of 4R will not meld well with the older earthy profile of EC 18. Even if 4R is used 2 or 3 to 1, I don't see that working. I think you would need an older bourbon as the base, so the smoky/acrid notes of the oldster can display through them without changing too much the base. EC 12 would seem good for this, or Triple A, or Ezra Brooks 12 years old. 2:1 or max 3:1 respectively.

    Gary
    Last edited by Gillman; 06-02-2011 at 04:12.

  3. #3
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    Re: Paging Dr. Gillman

    Quote Originally Posted by StraightBoston View Post
    [For the record, I had this thread title in mind before I knew this one existed! It's closed anyway...]

    Last month's BOTM gave me an idea to redeem the last third of an EC18 that I just can't get through -- a sale item at the NH state store that was universally panned by all who have tasted it. (A shame, because my favorite EC18 bottles have been epic.)
    This is hilarious, because I did an experiment with this just the other week. I too had a bottle of EC18 that has been lying around forever -- waaaay too woody in a bad way. Tasted "old" in a bad way. Lots of eucalyptus, and a dirty, old, almost musty finish to it. I decided to mix perhaps 1 part of the EC 18 into 3 or 4 parts of ER10 and absolutely loved it. The bottle is now gone!

    IMO 1:1 is really too much of a ratio -- you really don't have to use much of that old whiskey to give your younger stuff an subtle, interesting, aged character. I felt that with the small ratio, the Eagle Rare picked up about as much woodiness and eucalyptus flavor as one might find in, say the ORVW 10/107, which is less than the EC12 or EC18, but just enough to be noticeable and to add an interesting complexity.

    I learned to use less of the old with a larger base of younger spirit from Ralfy. He even once used some (a very small amount!) Mount Gay extra old rum to give some character to a fairly dull whisky. Perhaps I might try something like that to liven up some Maker's Mark...
    Last edited by dmarkle; 06-02-2011 at 03:41.

  4. #4
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    Re: Paging Dr. Gillman

    Something rather unpalatable on its own can give a new and improved quality to a large quantity of younger spirit but the two shouldn't be too opposite in character, which is where the 4R wouldn't fit in. ER 10 fits in well to the kind of profile I was mentioning earlier for the base, I'm not surprised the results worked well there, a good augury!

    Gary

  5. #5
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    Re: Paging Dr. Gillman

    I love reading successful vatting stories, as my few attempts have largely been failures. I'm going to try the ER and EC18 and see how she goes.
    "I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet

  6. #6
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    Re: Paging Dr. Gillman

    I was thinking something in the 10-12 year range as well... something where the barrel sweetness is at its maximum before the tannins and the char kick in. Maybe OC10
    Hope is subversive, for it limits the grandiose pretensions of the present by calling into existence the possibility of something better.

  7. #7
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    Re: Paging Dr. Gillman

    Good advice, all. (The idea behind a 1:1 vatting was to get rid of it sooner! I had done a 2:1 EW Black to EC18 in the past, but that seems to be cheating somehow.)

    I'll try some of the ideas here and report back.
    Kevin

    "Clears up her head with bourbon/Cause beer is so suburban/And declasse for what it's worth"

  8. #8
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    Re: Paging Dr. Gillman

    While we have you on the phone, Dr. Gillman, I have a bottle of EW green label that could use some help. It's not bad, but it's rather weak - mostly wood with a little corn thrown in. To vat that, would I look for something similar but with a stronger flavor, or something that would impart additional flavors? Your suggestions for the preceding posts have been very insightful, so I thought you might be able to offer solutions for those of us facing this problem.

    Thanks in advance
    -Brian-

    "A person is smart. People are dumb, panicky, dangerous animals and you know it."
    -Agent Kay

  9. #9
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    Re: Paging Dr. Gillman

    No problem Brian, I see you are in Indianapolis, a city well attuned to SB as many here know.

    The doc advises for this to blend the green label into a bourbon with the opposite character, i.e., with a clean medium aged taste where in effect you can "dilute" the "excess" corn and fresh wood in the green label. Many options, maybe 1/3rd each the green label, any EWSB, and EC 12. Or mostly the first two and a little EC 18. That way too you stick to the same distillery and indeed same mashbill, you are just doing a different batching than HH does. Or use similar bourbons from another company. 2:1 Forester 100 proof to the green label should be excellent (but maybe 3:1, small changes can make a big difference). What I find is you want some of those gamey notes from inexpensive bourbon, they can actually improve another profile of bourbon IMO, just as they can help make a great cocktail.

    Gary
    Last edited by Gillman; 06-02-2011 at 14:18.

  10. #10
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    Re: Paging Dr. Gillman

    Quote Originally Posted by Gillman View Post
    No problem Brian, I see you are in Indianapolis, a city well attuned to SB as many here know.

    The doc advises for this to blend the green label into a bourbon with the opposite character, i.e., with a clean medium aged taste where in effect you can "dilute" the "excess" corn and fresh wood in the green label. Many options, maybe 1/3rd each the green label, any EWSB, and EC 12. Or mostly the first two and a little EC 18. That way too you stick to the same distillery and indeed same mashbill, you are just doing a different batching than HH does. Or use similar bourbons from another company. 2:1 Forester 100 proof to the green label should be excellent (but maybe 3:1, small changes can make a big difference). What I find is you want some of those gamey notes from inexpensive bourbon, they can actually improve another profile of bourbon IMO, just as they can help make a great cocktail.

    Gary
    Thanks for the advice! You've inspired a couple of ideas for me to try. I'll try to get back and post the results.
    -Brian-

    "A person is smart. People are dumb, panicky, dangerous animals and you know it."
    -Agent Kay

 

 

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