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  1. #1
    Connoisseur
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    Dec 2011
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    The SB Blend.... Best ratio of OWA & Weller 12???

    I just finished off a killer bottle of the famous SB blend. 50/50 mix of OWA and Weller 12. I was about to mix up another and figured I would play with the ratio. Anyone tweaked the blend on this to come up with something a bit more interesting than 50/50?

    I will be using a new release Weller 12 and a bottle of single barrel CnB OWA (8.5yrs-ish). If I do 50/50 again the final will be 10.25 yrs old and 98.5 proof, or as I like to call it, the poor mans Weller Centenial.
    Last edited by Tico; 07-03-2012 at 20:14.

  2. #2

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    Only one way to find out...try different ratios and let us know which you think is best.

  3. #3
    Taster
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    Sep 2011
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    St. Louis, MO
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    51

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    I tried a 65% 12year to 35% OWA and that, to me, was clearly the wrong direction. Now I'm leaning 60% OWA to 40% 12 year and I'm much happier. I think I'll even lean a bit heavier on the OWA. to me there's just something alive and kickin' and exploding with flavor with the OWA. But it's young and not all that layered and deep. But just augmenting that with some age and maturity and the subtle complexity that comes with 12 years to enhance the OWA experience really does it for me. If I had to pick one or the other to drink, I tend to favor OWA, so that's probably why I'm leaning this way. I do love the blend. It's become a house favorite. And I also agree with the advice I read a while ago to leave some air in the bottle and give it at least a week or 2 for the two flavors to meld. It's really good stuff, and you just can't beat the price.


    STLb

  4. #4
    Advanced Taster
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    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    Quote Originally Posted by STLbourbon View Post
    And I also agree with the advice I read a while ago to leave some air in the bottle and give it at least a week or 2 for the two flavors to meld. It's really good stuff, and you just can't beat the price.


    STLb
    Do you think the 1-2 week wait period is just generic wheater air-time improvement? Or is there really something to the melding process?

    Personally, I am undecided. I've tried another vatting of rye bourbons that was good from the first day but also seemed to have maybe improved a little after 1+ week.
    I tell you, we are here on Earth to fart around, and don't let anybody tell you different.
    ― Kurt Vonnegut

  5. #5
    Virtuoso
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    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    Quote Originally Posted by CoMobourbon View Post
    Do you think the 1-2 week wait period is just generic wheater air-time improvement? Or is there really something to the melding process?

    Personally, I am undecided. I've tried another vatting of rye bourbons that was good from the first day but also seemed to have maybe improved a little after 1+ week.
    Don't have a lot of experience with it myself, but I do think something is gained by letting the blend meld for a period of time. I've posted here about a really off bottle of current Old Fitz BiB that I was thinking of tossing down the drain. It had a very weird and dominating off-note of earthy, herbally, cooked asparagus. I saw something on Ralfy's blog about saving a bad whisky, and thought I'd give it a try. It was a 1L bottle a little more than 1/3 gone. I put in two tablespoons of medium-amber maple syrup, the last 4 oz or so of a Cinzano red vermouth, and topped it off with Maker's Mark. It made the Old Fitz tolerable; but tasted a bit like a slightly off bourbon Manhattan.

    After a couple of months, it was really transformed. The flavors are now very integrated - that off-note is very much in the background, wrapped in the maple flavor without being overly sweet, and only emerges on the finish. As a matter of fact, they kind of remind me of celery bitters.

    Kind of reminded me of how a barreled Manhattan tasted more "together" than making my own ... of course, hard to separate the tastes from the context in which you are having the drink - which I'm sure influences my impressions.
    Mark

  6. #6
    Advanced Taster
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    Dec 2011
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    Columbia, Missouri
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    249

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    Quote Originally Posted by sutton View Post
    Don't have a lot of experience with it myself, but I do think something is gained by letting the blend meld for a period of time. I've posted here about a really off bottle of current Old Fitz BiB that I was thinking of tossing down the drain. It had a very weird and dominating off-note of earthy, herbally, cooked asparagus. I saw something on Ralfy's blog about saving a bad whisky, and thought I'd give it a try. It was a 1L bottle a little more than 1/3 gone. I put in two tablespoons of medium-amber maple syrup, the last 4 oz or so of a Cinzano red vermouth, and topped it off with Maker's Mark. It made the Old Fitz tolerable; but tasted a bit like a slightly off bourbon Manhattan.

    After a couple of months, it was really transformed. The flavors are now very integrated - that off-note is very much in the background, wrapped in the maple flavor without being overly sweet, and only emerges on the finish. As a matter of fact, they kind of remind me of celery bitters.

    Kind of reminded me of how a barreled Manhattan tasted more "together" than making my own ... of course, hard to separate the tastes from the context in which you are having the drink - which I'm sure influences my impressions.
    Of course the problem is always sample size. To really form an educated opinion about vatting, even if only with reference to yourself, you would have to taste many different vattings of many categorical varieties at regular intervals. And frankly, I don't have the discipline, not to mention the resources, to ever follow through with that kind of study.

    Still, it's really interesting to hear about other people's experiences and grow one's sample base that way. I'm not much for mixed drinks, but I will have to give that mass pre-mixed Manhattan-esque stuff a try when I get a chance. Although I do wonder about how the integration of sugar in whiskey relates to the integration of whiskey in whiskey; I would think that it might work differently.
    I tell you, we are here on Earth to fart around, and don't let anybody tell you different.
    ― Kurt Vonnegut

  7. #7
    Connoisseur
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    Dec 2011
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    579

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    I went with. 60/40 of OWA and Weller 12. I really do believe that it gets better after a few weeks or marrying time.

  8. #8
    Connoisseur
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    May 2012
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    Glendale, AZ
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    531

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    Been wanting to try this for a long time... but my local Total Wine has been out of Weller 12 stock for awhile, and doesn't expect more until November. Bummer.

  9. #9
    Guru
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    Jun 2012
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    Commonwealth of KY
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    3,182

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    I have several Weller 12s, just need to get an OWA and give this a whirl.

  10. #10
    Enthusiast
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    Dec 2009
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    Napa, CA
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    274

    Re: The SB Blend.... Best ratio of OWA & Weller 12???

    Today, Tico and I compared his 60-CnB OWA / 40-W12 to my 50-OWA / 50-W12 and the results were staggering.

    They are different, but both delicious. Then I poured them together and that was also different and delicious.

    I think which blend you prefer is like trying to decide which Victoria's Secret Model to sleep with. Several options, you may prefer one, but there are no bad choices.

 

 

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