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  1. #1
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    185

    Thumbs up New from Washington State

    I finally registered for an account after just browsing for a while. I am somewhat of a Bourbon prodigal (long story for another day) but have gained a new appreciation for the good brown stuff. My favorite at the moment is the 6th Generation Parker's Heritage which to me tastes a little like a GTS-lite. GTS is the ultimate in my book but I have yet to find my own bottle that isn't ridiculously priced. I did over-pay a little for a WLW BTAC which is great and have some JPS18 that is fantastic as well.

    Anyway, I have a question for y'all. I only have access to 2 forums after registering but know their are other forums around here like the collectibles and special bottlings forums. I would really like to probe the local knowledge in these forums and would also like to learn more about how the different components and processes in distillation produce the different flavor components in my favorite Bourbons.

    Thanks for having me, I look forward to picking some brains and someday adding to the conversation myself

  2. #2
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,154

    Re: New from Washington State

    Hello NW, welcome aboard.

  3. #3
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    185

    Re: New from Washington State

    Quote Originally Posted by NWBourbonDrinker View Post
    Anyway, I have a question for y'all. I only have access to 2 forums after registering but know their are other forums around here like the collectibles and special bottlings forums.
    Now have access to all forums!

  4. #4
    Guru
    Join Date
    Mar 2012
    Location
    PacNW
    Posts
    2,272
    Welcome from the Seattle area!
    ¡Geaux Tigers! - ¡Visca el Barça!

    "Really though, my hands are sore. The tool was doing it's thing with a flex hose." -Barrel_Proof

  5. #5
    Enthusiast
    Join Date
    Nov 2010
    Location
    Austin, TX
    Posts
    321

    Re: New from Washington State

    Welcome, start poking around, you will learn a lot.

    Gregg
    2012 Straight Bourbon Fantasy Football Champion
    2013 Straight Bourbon Fantasy Football 3rd Place
    2014 Straight Bourbon Fantasy Football ?

  6. #6
    Guru
    Join Date
    Oct 2011
    Location
    Marietta, GA
    Posts
    2,354

    Re: New from Washington State

    Welcome from Georgia! I'm a GTS/WLW fan as well - great stuff, but hard too find. What are some of your favorite pours for under $30?
    Gary
    =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    "Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
    "Because Whiskey Matters!" - David Perkins

  7. #7
    Enthusiast
    Join Date
    May 2012
    Location
    Charleston, WV
    Posts
    324

    Re: New from Washington State

    Welcome from another "W" state and GTS lover ... enjoy!
    Sto lat!!!

    bllygthrd

  8. #8
    Connoisseur
    Join Date
    Jan 2013
    Location
    Downriver, Detroit, MI
    Posts
    885

    Re: New from Washington State

    Hey NW... WELCOME Aboard!!!
    Glad to have you among the rest of us fools.
    Your comment/question about what makes flavors in our Bourbons is a complex subject, as you can no doubt guess. Distillation isn't too much of the picture. Mashbill and aging (how long, how high, and where exactly in the rickhouse) are greater dictators of flavor nuances; given the general expertise in distilling shared by all the majors. Now, if we start talking about craft distillers, and barrel finishes, of course there are more subtleties added to the finished product.
    It's all very interesting and endlessly entertaining. HAVE FUN!!!

  9. #9
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    185

    Re: New from Washington State

    Fav pours under $30 are the WL Weller Special Reserve, Buffalo Trace, and Evan Williams Single Barrel.

  10. #10
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    185

    Re: New from Washington State

    Thanks for the thoughts on where flavor comes from. Based on reading the FR recipes I wonder how much yeast plays into the picture as well? What an interesting and indeed complex subject.

 

 

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