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Thread: Vat The Jack

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  1. #1
    Bourbonian of the Year 2011
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    Vat The Jack

    As part of my ongoing whiskey vatting experiments, for some years I've been combining the different bottlings of Jack Daniels. IMO, JD in general has improved a lot in recent years. But the regular Jack Black is now 80 proof and sometimes its distinctive top-note of yellow fruit-like flavor (banana, yes but it is more than that) is a little strong for me, so I blend in some JD Single Barrel which is richer and often has none of that top-note or a different one, cherry, say. Gentleman Jack is good to impart overall sweetness and body, it seems to knit everything together.

    I have a vatting I plan to add Jack Green Label to, when I get some in KY at the end of the month. This has a younger-tasting profile and in a good mingling I like some whiskey that is less woody than the others, it adds complexity and balance. I'll bring some of my current vatting to the Gazebo upcoming.

    Gary

  2. #2
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    Re: Vat The Jack

    Quote Originally Posted by Gillman View Post
    As part of my ongoing whiskey vatting experiments, for some years I've been combining the different bottlings of Jack Daniels. IMO, JD in general has improved a lot in recent years. But the regular Jack Black is now 80 proof and sometimes its distinctive top-note of yellow fruit-like flavor (banana, yes but it is more than that) is a little strong for me, so I blend in some JD Single Barrel which is richer and often has none of that top-note or a different one, cherry, say. Gentleman Jack is good to impart overall sweetness and body, it seems to knit everything together.

    I have a vatting I plan to add Jack Green Label to, when I get some in KY at the end of the month. This has a younger-tasting profile and in a good mingling I like some whiskey that is less woody than the others, it adds complexity and balance. I'll bring some of my current vatting to the Gazebo upcoming.

    Gary
    What about throwing in a little bit of George Dickel no12 or Barrel Select? Similar family of products and it might bring some stronger spicy notes into that JD VAT?
    |-o-| [-o-] |-o-| "I'm on the leader"

  3. #3
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    Re: Vat The Jack

    Indeed! I call that the Tennessee Waltz.

    Gary

  4. #4
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    Re: Vat The Jack

    Quote Originally Posted by Gillman View Post
    Indeed! I call that the Tennessee Waltz.

    Gary
    lol...that name has already been taken;

    Tennessee Waltz Drink Recipe

    Recipe Ingredients

    2 oz. Pineapple Juice
    4 oz. Vanilla Ice Cream
    1 1/4 oz. Peach Schnapps
    1 oz. Passion Fruit Juice
    Instruction

    blend ingredients until smooth, parfait glass and garnish with whipped cream and a strawberry

    But....I think I might prefer your version....

  5. #5
    Bourbonian of the Year 2011
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    Re: Vat The Jack

    I agree, that one's not for me either.

    How about the Tennessee Twain?

    Gary

  6. #6
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    Re: Vat The Jack

    How 'bout "A Volunteered State"?
    Mat Garretson
    HIGH WEST DISTILLERY

  7. #7
    Bourbonian of the Year 2011
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    Re: Vat The Jack

    Good experiments, No. 2 sounds great.

    What I've found is, when a proportion isn't right, sometimes reducing it helps, but also sometimes too, adding more.

    Gary

  8. #8
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    Re: Vat The Jack

    Today I had an idea for the 2 JDSB I sampled head to head in another thread. One delicate and nice, the other bold, flavourful, and in your face. I decided to make a mingling of the two. My 1st attempt was 2 parts #12-6714 (delicate) with 1 part 12-6500 (bold). The bold JDSB flavour was too dominant. Then I tried 4 parts delicate and 1 part bold. They seemed to come together rather well at this ratio.

  9. #9
    Bourbonian of the Year 2011
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    Re: Vat The Jack

    Another plan but following Jono's general approach: substitute a smoky, woody bourbon for the peated malt. EC 18 or 20, say, or one of the very aged Van Winkle line.

    Do both, the Campfire-inspired and then the all-American one: which is better?

    Gary

  10. #10
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    Re: Vat The Jack

    I am not great at identifying multiple taste elements but here goes my rough attempt...

    1st attempt...4RSB 60%, Talisker 10% and Old Overholt 30%....eyeballed the proportions. I let it sit a bit to let the Talisker play nice with the bourbon and rye.
    The nose, after sitting, retains some initial peat but less than upon first pour. The sweet elements - corn and honey rise up with just a trace of spice.
    Taste...peat is present that wraps around the sweeter bourbon and very light spice. Finish is peaty with some leather and wood.

    I have to get the Highwest Campfire to compare. I suspect the Talisker may be too much, a lighter peat touch may be the way to go. Also, a spicier rye may help.

    2nd attempt - I added some Rittenhouse to the original vat...so the rough ratios are 4rsb 45%, Talisker 5% and rye..Old O / Ritt 100 45%

    Nose, hint of peat, more spice and retains the corn and honey sweetness.
    Taste...actualy, very nice, smooth, initially a unique blend of sweet and spicy peat and then peat is present on the finish with leather and wood notes.

    I would say, don't go strong on the peated scotch, maybe use an eye dropper and titrate the bourbon and rye vatting carefully.

 

 

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