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  1. #11
    Disciple
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    Aug 2012
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    A pretty great state.
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    1,528

    Re: How would you characterize wood influence in aging?

    Quote Originally Posted by 393foureyedfox View Post
    i was indifferent on Bulleit, but havent had the 10 year. even had the bulleit rye, indifferent.

    never had anything from dickel.

    we are taking a Willet tour on saturday morning. my friend, who is going with us, has a bottle of some kind of WFE that his wife got him, its 130 something proof, and its too 'hot' for him. i keep meaning to get over there and try some....


    come to think of it, doesnt 4R make Bulleit? that may explain my indifference if so
    Sorry, miscommunication. I'm referring to Bulleit Rye, Dickel Rye, and Willett 3, 4, and 5 year old Ryes, which are all made by LDI/MGPI in Indiana. They have a prominent dill character and a lot of rye spice.
    Jim

  2. #12
    Novice
    Join Date
    Aug 2013
    Location
    NE ,Ohio
    Posts
    14

    Re: How would you characterize wood influence in aging?

    I opened a Smooth Ambler Yearling with a friend the other day. We were trying to get a handle on the tastes of different age wheaters. We both thought the initial smell was as if you had just cut a piece of oak plank. The opening taste was yeasty, like bread or the taste from Dom P Champagne. I would love to see what the folks at Smooth Ambler could do with this youngster if given a few more years in wood. Any other thoughts from my bourbon brethren?
    GANBEI

  3. #13
    Advanced Taster
    Join Date
    Sep 2013
    Location
    Madison, WI
    Posts
    233

    Re: How would you characterize wood influence in aging?

    The only Smooth Ambler I've had is the Very Old Scout - love it, but clearly the opposite end of the spectrum as it's well-aged and sourced bourbon, so not their own juice. I'm encouraged you liked the Yearling, but we'll all have to cool our heels for awhile to find out whether their final product is going to be worthwhile.

    I didn't think the VOS (age statement of 19 years) came across as too woody. I read some reviews that said it left a Kalamata olive taste - I didn't pick that up either (thank goodness). YMMV.

  4. #14
    Advanced Taster
    Join Date
    Jan 2011
    Posts
    220

    Re: How would you characterize wood influence in aging?

    Quote Originally Posted by 393foureyedfox View Post
    pickle juice?!

    never picked up on that in anything yet....
    I've also tasted pickle juice in a bottle of Belle Meade bourbon and a little bit in one bottle of Wild Turkey Tradition (but not in another one)

  5. #15
    Advanced Taster
    Join Date
    Dec 2012
    Location
    Philadelphia, PA
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    239

    Re: How would you characterize wood influence in aging?

    Can confirm: I have found pickle juice notes in MGP rye.

  6. #16
    Connoisseur
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    May 2013
    Location
    MS
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    554

    Re: How would you characterize wood influence in aging?

    I'll have to see if I can pick out pickle juice next time
    - H

  7. #17
    Connoisseur
    Join Date
    Apr 2011
    Location
    Sutton, Massachusetts
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    996

    Re: How would you characterize wood influence in aging?

    There can be a dill note in some American Oak barrels; add a bit of acidity or sourness from the distillate and that is probably where it comes from, I'd guess.
    Mark

  8. #18
    Connoisseur
    Join Date
    May 2013
    Location
    MS
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    554

    Re: How would you characterize wood influence in aging?

    Enjoying some JPS18 right now after a good sized pour of SB blend of OWA:W12:FRSB (3:1:0.5). OMG, pickle juice is definitely there for the JPS18! Thanks for sharing that note it could be just me wanting to taste that note
    - H

  9. #19
    Disciple
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    May 2013
    Location
    Louisville, KY
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    1,662

    Re: How would you characterize wood influence in aging?

    im starting to think that me bringing habanero pickles to the gazebo is gonna reinforce people tasting "pickle juice" in their bourbon. ive never tasted it in any bourbon

  10. #20
    Advanced Taster
    Join Date
    Jan 2011
    Posts
    220

    Re: How would you characterize wood influence in aging?

    Quote Originally Posted by 393foureyedfox View Post
    im starting to think that me bringing habanero pickles to the gazebo is gonna reinforce people tasting "pickle juice" in their bourbon. ive never tasted it in any bourbon
    You're lucky. I wish I hadn't

 

 

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