Four Roses For the Novice

[Alden]

Four Roses seems to make a bewildering variety of bourbons.

For a newbie, which are the best ones to start with?

[thiemb]

Four Roses seems to make a bewildering variety of bourbons.

For a newbie, which are the best ones to start with?

I'd recommend starting with the standard Small Batch and Single Barrel.

[squire]

I recommend the standard yellow label Four Roses, 80 proof.

[Yeti]

I think the K and V yeasts are the most typical bourbon flavors, the "safest" place to start with recipes maybe. Either mashbill is good, so OBSV, OBSK, OESV, and OESK would be my recommendations. The Q and F yeasts are very distinct and different from mainstream bourbon flavors IMO.

[amftx]

I'd recommend starting with the standard Small Batch and Single Barrel.

Seconded. I'd even say start with the small batch only, period. It's a fantastic bourbon.

[OscarV]

What can I add? It's all been covered.
Start with them all and when you are done revisit them again.

btw, the Single Barrel is way way way better than the rest. (imho)

[Flyfish]

Four Roses seems to make a bewildering variety of bourbons.

For a newbie, which are the best ones to start with?

All distillers make a bewildering variety of bourbons. 4R just happens to call all of theirs 4R. I suggest starting with the yellow lable and working your way up. The Limited Editions are rather pricey for someone new to bourbon. Get your feet wet before diving from the 3 meter board into the deep end of the pool.

[bourbonandbacon]

i would only add to the suggestions about specific types of FR, that you should also have an understanding of what FR is about. to me, the SB is an incredible balancing act of flavors. really complex stuff that sometimes can take a bit into the bottle to fully appreciate. it doesnt necessarily hit you over the head with a one dimensional flavor profile like a lot of other bourbons out there. i think being able to appreciate that delicate balance of rye spice and sweetness takes a certain drinker with a certain taste. while many people on this site rave about FR (i mean complain about how utterly terrible it is), when i introduce it to new or non-bourbon drinkers, many people dont like it so much because of its subtlety. so, just as a heads up in case you go in to try your first bottle and are not immediately blown away

[Alden]

I think the K and V yeasts are the most typical bourbon flavors, the "safest" place to start with recipes maybe. Either mashbill is good, so OBSV, OBSK, OESV, and OESK would be my recommendations. The Q and F yeasts are very distinct and different from mainstream bourbon flavors IMO.

So these letters, including FR, denote different strains of yeast that are used for fermentation?

[bourbonandbacon]

So these letters, including FR, denote different strains of yeast that are used for fermentation?

http://www.fourrosesbourbon.com/ten-...urbon-recipes/