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  1. #361
    Virtuoso
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    Re: What rye are you drinking Fall 2013/Winter 2014

    Quote Originally Posted by ChainWhip View Post
    It's also my understanding that older versions are also being blended into VWFRR and waiting in the wings to take over for Saz18.
    Sounds about right. Trying to put some of both of those away but hard to do when they are so scarce already. Did manage a Saz18 this year but....it's already open and dwindling fast.
    They say some of my stars drink whiskey, but I have found that ones who drink milkshakes don't win many ball games-Casey Stengel

  2. #362
    Advanced Taster
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    May 2013
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    HTFD, CT
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    Re: What rye are you drinking Fall 2013/Winter 2014

    Michter's 10yo...finally starting to really appreciate this one.

  3. #363
    Guru
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    Jackson, MS
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    12,576

    Re: What rye are you drinking Fall 2013/Winter 2014

    Any indication where that rye was made?
    We're Bourbon Geeks, it's who we are, it's what we do.

  4. #364
    Connoisseur
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    May 2012
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    Dunwoody, GA
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    840

    Re: What rye are you drinking Fall 2013/Winter 2014

    Quote Originally Posted by darylld911 View Post
    Some James E Pepper Rye (NAS stuff), which I'm so glad I bought. Just a tasty pour!
    How do you like it compared to the young Willet stuff bottled under their Family Estate label? I like the Willet because of the high proof for cocktails, but lately, it's been creeping up in price. $35-40 depending on where I see it. I like Ritt BIB, but sometimes I want more rye kick.

    Correct me if I'm wrong but typically the Pepper Rye (NAS) is 100 proof and typically under $30. I'd give up a few points of proof, but 100 proof should hold up well in cocktails.

  5. #365
    Guru
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    Jackson, MS
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    Re: What rye are you drinking Fall 2013/Winter 2014

    Higher proof works but so does adding more whisky.
    We're Bourbon Geeks, it's who we are, it's what we do.

  6. #366
    Guru
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    Apr 2012
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    Atlanta, GA
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    2,885

    Re: What rye are you drinking Fall 2013/Winter 2014

    Quote Originally Posted by squire View Post
    Higher proof works but so does adding more whisky.

    Not always the case with some (perhaps the majority?) cocktails were you are seeking a balance between flavors and proof.
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  7. #367
    Guru
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    Jackson, MS
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    Re: What rye are you drinking Fall 2013/Winter 2014

    See your point, think I'll just drink the whisky instead.
    We're Bourbon Geeks, it's who we are, it's what we do.

  8. #368
    Guru
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    Apr 2012
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    Atlanta, GA
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    2,885

    Re: What rye are you drinking Fall 2013/Winter 2014

    Quote Originally Posted by squire View Post
    See your point, think I'll just drink the whisky instead.
    Always a good choice!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  9. #369
    Guru
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    Oct 2011
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    Marietta, GA
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    2,545

    Re: What rye are you drinking Fall 2013/Winter 2014

    Quote Originally Posted by petrel800 View Post
    How do you like it compared to the young Willet stuff bottled under their Family Estate label? I like the Willet because of the high proof for cocktails, but lately, it's been creeping up in price. $35-40 depending on where I see it. I like Ritt BIB, but sometimes I want more rye kick.

    Correct me if I'm wrong but typically the Pepper Rye (NAS) is 100 proof and typically under $30. I'd give up a few points of proof, but 100 proof should hold up well in cocktails.
    I'll bring it to the next GBS, but I think it compares favorably. It is 100 proof, believe it is 2 yrs old, and I think I picked it up for $25 or $28. Definitely has more kick than Ritt BIB. The WFER is probably the closest comparison I can think of. I'll definitely pick it back up again.
    Gary
    =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    "Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
    "Because Whiskey Matters!" - David Perkins

  10. #370
    Disciple
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    May 2013
    Location
    Indiana
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    1,808

    Re: What rye are you drinking Fall 2013/Winter 2014

    I have been exploring a lot of ryes lately. Drinking WFE 4 Yr tonight. It is young and spicy. Of course, the proof ramps it up.

    I don't have access to any of the aged ryes. VWFRR and Saz 18 are on my wish list.

    Of the accessible ryes, my current order of preference: Jeff 10 (NCF), HW DR, WT 101, WFE 4, Ritt BIB, Baby Saz, Bone Snapper.

    I wouldn't mind trying the Pepper Rye. There are a lot of 2 year old LDI ryes out there. It is difficult to differentiate them.

 

 

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