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I have not tried this. Seems it's a very good bourbon. What is the price one would expect for this?

I would imagine the same can be said for Jim Beam with all the varieties, Baker', Booker's, Knob Creek, Jim Beam, etc.

Leinenkugel Summer Shandy is always refreshing on a hot day. Wish they'd bring back the grapefruit shandy

Looks absolutely fabulous. Has anyone found a way to make clear big rocks? Mine are always cloudy

I get it. To each their own. I would not categorize Lou Malnati's to be a cross between deep dish and NY style. They have what is called a butter crust option, which essentially means they baste the crust with butter. It's still deep dish, and a slice is likely more than enough. If you like sausage pizza, you'll find it is a complete layer of sausage rather than crumbles. Also, the sauce is not on the crust but rather on top of the cheese. Further, it's really not a sauce but rather a mixed of tomato puree and whole roma tomatoes. It's very different. People either love it or hate it. Giordanos is just too much crust for me and it is dry.

I forgot to post this. I had a very nice pour of RHF Saturday evening to celebrate the Indiana Pacers win. Wishing them good luck in the NBA finals.

I did some research over the weekend. Seems there are 3 batches of Jacob's Pardon. Can find batch 2 for $95 and batch 3 for $180. The batch 2 is a lower proof and thought to be 100% Dickel whiskey. The batch 3 is a 142 proof whiskey and it seems may again be a blend of Dickel and MGP. Reviews on Jacob's Pardon batch 1 and 3 are favorable, albeit the reviews are not plentiful

I enjoy what Beam does. While others don’t necessarily care for the nuttiness, I enjoy it. will have to give this one a try. Love the possibilities with a higher proof option

Quite possibly the best 18year bourbon I’ve sampled to date. Not to mention it’s the most affordable and accessible

Due to an unusual Monday off from work, I am going Turkey tonight. I am throughly enjoying WT 70th Anniversary. I just love this bottle. It hits every note I want from WT. It is just dang tasty whiskey. I have a few more bunkered, honestly though, I think I need more Next up RRSRH CNF. Cheers

Canadian Rum? I wonder if the climate helps the aging? I have heard good things about the Taiwanese rums. If the rums age like the single malts there (Kavalan) then I imagine they are rich and delicious. I have a Japanese rum that is unique and delicious. As with single malts, very cool to see rums from all over the world.

I revisited my Springbank 12 Year Cask Strength bottle I bought years ago. I forgot how good it is. Rich and sweet malt with just enough peat. The mouthfeel is dense and the flavors are strong, except the peat. It is noticeable on the nose and the palette, mostly the end and finish, but it is more vegetal and smoky, and not really medicinal and herbal. It is also about a 4 or 5/10 in peat (Laphroaig being a 10). That is enough peat that I can handle it and even enjoy it and still get the underlying malt and whiskey characteristics separate from the peat. Really nice pour. 8.5/10.

This should be in the pre existing thread Ongoing Observations about the bourbon boom....

I too have noticed a lot more allocated bottles in liquor stores, particularly in the last 2 to 3 months. I started seeing it last year with some of the Heaven Hill brands and now I’m seeing it with the Buffalo Trace brands as well. When I see it bottles more frequently, I’m less inclined to buy a back up and leave it for other people to purchase and enjoy.

I found this to be interesting. Is it true? IDK

Went to another tasting put on by Raising Glasses. The standouts were a 27yr Caroni which was very good but a bit less funky than I like, a rum from Canada!? of all places that was relatively young but tasted much older, and two single barrels from Renaissance in Taiwan which were nicely funky and carried a nice punch to the senses. My rum horizons were expanded with the entries from Canada and Taiwan.

Do the math on when the expansion projects to meet new demand kicked off and the time in barrel needed for products in high demand.

Another odd thing from my neighborhood. 1.5 hours away from Frankfort Kentucky, 40 minutes away from Carrollton Kentucky. Weller green is $109.00 for a fat boy. My sons live in Austin Texas and I can buy it all day for $60.00+. Figure out the shipping cost and tell me what the problem is. Plenty of people here would love to see it for a decent price.

Have to throw this one in. Watched Star Trek all through the beginning. Probably 1980 at Purdue and the neighbor had cable. Farmer/engineers as we were, jumped the cable box on our adjoining apartments and saw the new Startreck in color. Was absolutely amazing. Long before internet and apple. We were just learning Fortran.

This was a very busy weekend, but I made time to share some drinks with friends. This sib Ezra 7 fp rye is really good.

I love it! Between the Beam nuttiness & the 108 proof, this one is squarely in my wheelhouse & one my favorites..

Barrel aged Old Fashioned. Heading out to the deck to relax, listen to music and wait for dinner in the crockpot to finish

“Our ongoing observation about whether the boom has peaked” is another thread here where this has been discussed. Long story short, a while back I posted there that I contacted BT and asked them if supply was catching up to demand. The answer I received straight from the horses mouth was, “Yes, supply is beginning to catch up with demand.” I can’t say for other distilleries, but I’m guessing with all the expansions many have undertaken the last few years, most are pretty well set up now.

My daughter was making the food decisions so I was along for the ride...and the wallet. Lol. I did get it dipped and with peppers but yeah I did elect to have cheese sauce. I've had Italian beef before but prefer it more cheesesteak-like. I've had Giordano's before but not Malnati's. I think G's and Gino's are just ok. Malnati's..from what I understand is more of a cross between a deep dish and a NY style.