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  1. #1
    Apprentice
    Join Date
    Mar 2006
    Location
    Dallas
    Posts
    47

    Double your shelf of bourbons with one purchase

    This may be heresy, but I've been experimenting with Bernheim Original Straight Wheat Whiskey (by Heaven Hill). It's not a bourbon, but it's a 100% wheat whiskey. Very interesting and enjoyable in it's own right. But I've been mixing it some with a variety of other whiskeys - both scotch, irish, and bourbon. What I've found is that about 1/3 of Bernheim mixed with a regular bourbon is a wonderful combination. You get a bourbon which is wholly original in taste and unlike either ingredient. Even an average bourbon will have it's taste elongated. My current everyday pour with this is simply Jim Beam Black 2/3 and Bernheim 1/3. But it works well with some of the wild turkeys and many others. It works astonishingly well with some single malts but that's a story for another forum.

    Of course I personally like wheat bourbons -- which got me started trying this. Maker's Mark was my first bourbon love to get me drinking neat/cut. I also love Pappy Van Winkle. I've tried Weller 12 but don't like that as much. I'm also a fan of the summer wheat beers and ales. I also love whole grain breads fresh out of the oven. So, admitedly, I'm more inclined to this than the average drinker.

    But here's the fun part - I've doubled the number of bourbons on my shelf because each can be cut with a little Bernheim wheat whiskey. So many to try!!

    Comments? Am I nuts?


    Bernheim Original Straight Wheat Whiskey
    Better a bottle in front of me than a frontal lobotomy

  2. #2
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Location
    Rockland County, NY
    Posts
    1,937

    Tim (TNBourbon): Any Comment

    This is the secret to making the infamous 4 grain that WR botched.
    Straight Rye plus Straight Wheat.
    Or Wheated Bourbon and Straight Rye (Saz Jr??)
    Tim made an amazing amalgam during the Weller relabeling party.
    I'll let him explain it. He deserves the credit for swaying this non-vatter.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

  3. #3
    Quote Originally Posted by pepcycle
    This is the secret to making the infamous 4 grain that WR botched.
    Straight Rye plus Straight Wheat.
    Or Wheated Bourbon and Straight Rye (Saz Jr??)
    Tim made an amazing amalgam during the Weller relabeling party.
    I'll let him explain it. He deserves the credit for swaying this non-vatter.
    http://www.straightbourbon.com/forum...ead.php?t=4506

    See the postscript at the end of first post. As Ed notes, the Bernheim vatting also works great with the young Saz.
    Last edited by TNbourbon; 04-05-2006 at 09:51.
    Tim

 

 

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