What bourbon are you drinking? Winter 12/13

[squire]

Lunch martini was Barton in coffee. Was going to make a Manhattan but it's too darn cold to drink something shaken with ice.

[smokinjoe]

I really need to get out for a run...Nah...tomorrow....or, the next...

Instead, sippin' on a little AAA 10 yr while watching some football....and, continuing to eat everything in the house...oink...

Lordy, am I going to pay for this when I get back at it...

[petrel800]

A little ETL before heading into the peach bowl. I refuse to call it by its new corporate name, although the free chicken sandwich was nice.

[Cigar Dan]

Watching some football and sipping a glass of mystery bourbon from a flask I found in my liquor cabinet. Best guess is EW BIB.

Geaux Tigers!

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[Crowes]

Starting off with some OWA 107 Single Barrel. Extremely good. Rich caramel, oak, cedar, and some baking spices.

[squire]

Old Grand Dad BIB

[PozzSka]

Four Roses Single Barrel

ImageUploadedByTapatalk1356998306.852066.jpg

[SFS]

My first taste of EW SB (barrel 828, barreled 12/09/2001, bottled 10/20/2011), opened tonight

Upon first try (within 2 minutes of bottle opening): nose was sweet, with some caramel. Palate was sweet at the front, but slightly medicinal (that may be too strong a word) in the late mid phase. Finish was one of the longest I've encountered in my tastings (I'm no expert), but was a mellow low-grade burn, particularly noticeable on my soft palate. I let it sit for 15 minutes and came back.

After the wait, I get a slight cherry note in the nose, the medicinal is gone from the palate, and the finish has lengthened, involving the sides of my tongue, and at the very end I get a little bit of mint.

I'm looking forward to getting to know this bottle, and picking up the 2002 this week.

[aea6574]

Having one of these with some Ancient Ancient Age 10yo-

The Subourbon:

• 1.5 ounces of bourbon (Wild Turkey 101)
  
• 0.5 ounces of rum (Appleton 12 Year)
  
• 0.5 ounces of port wine (Noval Black)
  
• Dash of orange bitters (Hella Citrus)
  
• Dash of aromatic bitters (Angostura)

Pour all ingredients into a mixing glass and then put in some ice. Stir, alot. Then strain into a non-chilled glass. As it warms up, the better it gets. This drink is super complex, with huge flavors that are out of left field. The dunderfunk and the molasses from the rum meld perfectly with the char, while the softer, woodier notes are brightened by the bitters. The port thickens the mouthfeel and gives a burst of jam mid palate and a hint of nuttiness towards the end. The boldest cocktail you will ever drink, I gaurentee it.

[squire]

Grand Dad & Dad (more of it)