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Thread: Lot B, no burn?

  1. #1
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    Lot B, no burn?

    Had Lot B for the first time last night out at a restaurant, wasn't too pricy and they were near the end of their bottle so figured what the heck.

    Tasted a lot like a really nicely selected Weller 12, which I guess it pretty much is? The barrels for this live in the lower middle section of the rickhouses?

    I was surprised by the lack of any burn on the finish. Really different than the ORVW I've sample before. I'm a bit used to higher proofs, but usually get a little something. Common to the label, and is it similar with the Pappys that I haven't had the pleasure of sampling?

  2. #2
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    Re: Lot B, no burn?

    It's probably different with everyone, but to me the Pappys align with their proofs. The Lot B and 20 year taste similar to me, and the 10 and 15 years taste similar to me. Haven't had the 23 or the 13 rye.

  3. #3
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    Re: Lot B, no burn?

    For me the Lot B isn't quite as nice as 15 or 20 year; but a fine pour in it's own right. For my money, the 23-year is just the tiniest bit too woody on some days when my palate is really sharp. It certainly has a fabulous aroma, however; if you derive satisfaction from that sort of thing.
    I do, almost as much quaffing the liquid.

  4. #4
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    Re: Lot B, no burn?

    I think you just had a good bottle. Any liquid that contains 45% or more alcohol will burn, just some are more noticeable than others and that isn't brand specific. When we get into the premium labels I've found the burn to be less across the board but I've had some high price bottles that were downright hot.
    We're Bourbon Geeks, it's who we are, it's what we do.

  5. #5
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    Re: Lot B, no burn?

    Temperature is also important too. Now that it's cooler (at least in the Northern Hemisphere), ambient room temperatures tend to be lower as well. Even in climate controlled restaurants, it might be 68 F now whereas it's closer to 75 in the summer. Even though it might not seem like much, a couple of degrees can make a big different in the perception of tastes including alcohol

  6. #6
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    Re: Lot B, no burn?

    I agree with dcbt, in that the Lot B and 20 yo taste similarly (my two Pappy favorites), though you couldn't mistake them in a SBS.
    I've never had a W12 that was as good as the worst Lot B, so rick placement obviously counts for quite a lot. The higher proof 10
    and 15 yo are also similar. The 23 yo is overly woody and has lost its fire and complexity, and is my least favorite Pappy.
    The 13 yo rye is just terrific as well.

  7. #7
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    Lot B, no burn?

    I think the air time of the bottle was important. Also just as important is probably your palate and state of mind at that specific incident. You could had tasted something you are very familiar with as a SBS to qualify your palate and mindset.

    I would say normally the Van Winkle line is smoother and more balance than other but everything is relative. I had never thought LotB was "no burn" but I compare that with other quality juice. However, I did enjoyed LotB a lot before and It was my daily pour for a couple of years and was in a decanter at my house.

    Being "no burn" is an important attribute for me that I also select for. The best one is VVOF. LotB is one of the less burn and more balance pour relatively speaking to "mid" shelves.

    At the end of the day, we are all different and the most important is that you like it.

    Edit : before LotB is definitely less burn than ORVW 10/107 and much better. For the latest offering 2013, this is still true but the ORVW 10/107 has greatly improved and the taste maybe more complex and bolder.
    Last edited by tigerlam92; 01-15-2014 at 16:03.

  8. #8
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    Re: Lot B, no burn?

    Yeah, Im sure a few of these things have come into play. Temperature maybe not so much as this restuarant (sotto sotto for ATL folks) tends to pack them in. Air time was definitely a factor as he brought out the bottle and it was the last pour from it.

    State of mind and such probably played a role. Good week for business and out with a couple of my favorite people, and I knew I was about to have the best risotto this side of the Atlantic, but I think air time was probably the biggest influence. I followed it up with a EHT uncut for dessert and definitely felt the alcohol on that one

    Either way, it was a fine pour, shame it and its kin are so hard to get and have taken the Weller12/OWA with it.

  9. #9
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    Re: Lot B, no burn?

    I was lucky enough to purchase a bottle of Lot B this year. Upon first opening it, it had some burn as well as some smoke on the finish. About 10 days later, it had softened a fair amount, so some air time was certainly a factor for me as well.

  10. #10
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    Re: Lot B, no burn?

    The more wise ones here had always tell me to have a gigantic pour than slowly enjoy it over time to experience the change in a fine bourbon as it open up.

    My problem is that if I like it, I tend to gulp it down. Hahaha.

    More recently, I actually gurgle it around for a very short period of time before gulping. That will also tell you if the heat is there pretty quickly but also allow you to enjoy the flavor more by forcing you to slow down.

 

 

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