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  1. #11
    Guru
    Join Date
    Oct 2011
    Location
    Marietta, GA
    Posts
    2,544

    Re: New from Washington State

    I was amazed at the impact of the yeast. I had three FRSB (OBSO, OBSV, and OBSK) that I diluted down to 100 proof to do a blind tasting of. I don't know the exact age of the OBSV (this was a standard, retail bottling), but the other two were both 10 yrs + several months (3 months and 9 months). There are obviously still other variables (where in the rick house, wen distilled/bottled), but this was the best I could do with my stock to limit to just the yeast. My goal was to figure out which was my favorite (which turned out to be O - Robust Fruitiness), but I was amazed that I correctly guessed which was which based on the descriptions of the yeast (the K definitely had a bit more of a rye-spice character than the other two, and the V was fruity, but not AS fruity as theO). I don't know if I'd always be able to pick them out (tasters have good and bad days), but it convinced me that there is a difference. And most importantly - it was a lotta fun!
    Gary
    =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    "Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
    "Because Whiskey Matters!" - David Perkins

  2. #12
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    188

    Re: New from Washington State

    This is where I am coming to as well. As far as which flavor notes come out I think yeast must play a big part. Wood and char definitely color the flavor profile as well but I think when we are discussing the different type of fruit and floral notes in a Bourbon it is likely that yeast is a big factor.

  3. #13
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,574

    Re: New from Washington State

    Thanks to Four Roses for providing the choice.

  4. #14
    Guru
    Join Date
    Oct 2011
    Location
    Marietta, GA
    Posts
    2,544

    Re: New from Washington State

    Quote Originally Posted by squire View Post
    Thanks to Four Roses for providing the choice.
    Amen to that. Wouldn't it be cool if every distillery used codes like that? Of course, then people would ask Beam "Hey - isn't this Old Grand-Dad 80 proof just young Basil Hayden?"
    Gary
    =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    "Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
    "Because Whiskey Matters!" - David Perkins

  5. #15
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,574

    Re: New from Washington State

    Inquiring minds and all that.

  6. #16
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    188

    Re: New from Washington State

    Thanks to FR indeed. Informing consumers is a great marketing move for a company sure of the quality of their products.

  7. #17
    Enthusiast
    Join Date
    Feb 2013
    Location
    PacNW
    Posts
    330

    Re: New from Washington State

    Welcome from another Washington State SBer. Be prepared to spend a few hours or fifty browsing the forums to better understand what is in a bottle and why you have preferences.

  8. #18
    Advanced Taster
    Join Date
    Jul 2013
    Posts
    188

    Re: New from Washington State

    Ty. I have been drinking it all in. The most valuable part? Show us your stash! I was finally able to convince my wife that I am not that bad at bunkering.

 

 

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