Life's too short, and there's too much good whiskey within reach.
Years ago, maybe 15 years, give or take, my Uncle Joe was a Dickel and Daniels guy. So that is always what I brought him for Thanksgiving. I personally never cared for it. Again, going back, I went into my liquor store and looking around. The owner came up to me and asked to help. I mentioned I wanted to break the Daniels tradition with something else. He reached up and grabbed a bottle of Pappy 15. Now, this was when he had 5 bottles of ORVW 10, ten bottles of Pappy 15 and 5 bottles of Pappy 20. I was horrified at the price. "$50 for Pappy 15? The Jack Daniels is $25" He assured me it was worth every penny. I gave it a smell and taste and have been a bourbon man ever since. Having said that, last year my staff got me a bottle of Jack Daniel that I have not tried in many years. The smell (it must be me) was not pleasing. I varnish remover smell. I initally thought there was dishwasher residue in the glass. I got a clean glass, sniffed it to be sure, and the same smell. It tasted better than I thought it would. I sweetness in the finish that I enjoyed. I don't buy it. As there are others I prefer.
T Comp: Thank you for that post. I am new to this forum and have learned a lot. So when Squire describes the nose as "The initial aroma is caramel sweet" and I am thinking varnish, I stop and wonder. Most bourbons I nose are caramel sweet. But Jack's just really made me wonder if something was wrong. I have heard on the Modern Marvels DVD that is smelled like fresh grass or a farm. Which again, made me stop and wonder.
Thanks Thad, that thread was worth revisiting.
We're Bourbon Geeks, it's who we are, it's what we do.
Nice notes, Squire. As I was reading them I could just about taste and smell JD. I haven't bought a bottle in years but will often order a Jack on the rocks in a restaurant and enjoy it thoroughly. Like your guests, I enjoy it before- or with a meal. The sweet taste of it seems to go good with most food, and its not a bad sipper either.