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Rock Hill Farms is my White Buffalo, err Whale. Only seen it a few times in the wild and it was over-priced at 100-150$. But I do like it. More so than the Hancock, ETL and Blanton's. AND THAT COULD BE because you can't have what you can't get.

Hehehe... Good Point!!!

That's gotta be a first. I'd buy a lottery ticket. Or 277 of them.

Eagle Rare... Why? Because, the IRS said there was a $277 mistake on my return, "In My Favor". Me getting $$$ from the IRS; now that's a Rare Eagle...

Fair point. What is remarkable to me is how nearly everything from Buffalo Trace has a secondary market which is off the charts. Even Buffalo Trace is difficult to find is some parts. I have started to see ample supply of EH Taylor (small batch), Eagle Rare, Buffalo Trace (always available in nearly every liquor store here). Elmer T Lee is available locally, it's about $150 on the secondary market. I seldom see Rock Hill Farms, but when I do, the secondary market is priced at $300 which just seems crazy but there was a time when Eagle Rare was also going for close to $200, now it's about $80, still about double what MSRP is. Supply and Demand I suppose.

SB member JCWhammie posted this video of a guys method to make the ice. I’ve been using it for a couple of years, and it works great. The video is on his post at the end of Page 1 of the thread. If you watch the video and are interested in it, I’d be happy to share some tips on the process.

Correct. As mentioned above it's all about aging location and length of aging to achieve different flavor profiles. And after that, blending to achieve those profiles consistently.

I’m really not sure of the price nowadays. I purchased this bottle years ago. IIRC, I paid somewhere around $45.00 or so. The steps up from BT and ER, IMHO, are ETL, Blanton’s, Hancock’s Presidents Reserve SB, and Rock Hill Farms. Not necessarily in that order.

You need a special tray like this: https://www.amazon.com/dp/B07422QWCP?language=en_US It's what I use and it works great. The key is one way freezing to drive out the air bubbles.

you have two bottles of the Batch 3? It is +/- 140 proof

The past btls I have had, I enjoyed. They seem to be very consistent from barrel to barrel, from my limited experience, unlike HMcK BiB or Blantons. With the latter two, I have had just average to OMG CAN I GET MORE, PLEASE!! With JB SiB they all have been pretty good and at a better price in todays market. I wonder if there are some honey barrels out there??? And I wish they were more readily available.

I have batch 3. It is awesome. I think it is worth the money. It is the first light whiskey I tried and it got me hooked. Also, one of two bottles I have over 70% ABV. Something to talk about if nothing else. I have not had it in a while, but I think it drinks below that proof. I do not have thoughts on the lower proof batch 2.

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....