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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.

Overall, I’m happy living in my home state of Oklahoma. The weather is mostly agreeable, people are helpful, friendly, the cost of living is good. But sometimes, I feel like I’m missing out on some minor, but tasty exceptions. Such as the variety of beer choices in other states , such as yours Joe. Enjoy. Cheers

So, since this thread has once again been taken off the tracks…I want in…again!! Two beauties on Star Trek from the brilliant Super70s Sports Guy…

I have to admit, that I’m pretty sure I’ve neither had, nor even seen, a Korean brewed beer. So, I just had to pick up a six pack of this yesterday, while perusing the beer cooler at the monger. Not a thing wrong with it. Nice, drinker.

Opinions are what makes the world go around. I’m almost 60. I acknowledge I am in a rare place: I’ve never watched any of the Star Trek genres. At the same time, I’ve only seen one Star Wars. The very first one in 1977. I saw one half of a Harry Potter. Fell asleep in the theater which never happens usually. Now I have seen every episode of Mad Men, Sopranos, Breaking Bad, and SOS of Anarchy. I have watched all of these multiple times, each time every bit as enjoyable as the first time

A few observations, no judgement, just some friendly advice from a Chicagoan who was lucky enough to have escaped: Portillos is not the same now that the family sold it to a venture capital group. I’ve noticed the same issue with service in nearly every Portillos I visit from Milwaukee to Houston and from Tampa to Orange County California. I could not help but notice that you put cheese on the beef sandwich. To each their own. That said, the sandwich isn’t intended to be a Philly cheesesteak sandwich. My advice would be to try it dipped with peppers and don’t add the cheese. It will give you a truer sense for what an Italian beef sandwich is. Side note, you’ll hear the same about adding ketchup to your hot dog too. Regarding the pizza. I would recommend Lou Malnatis’s over Giordano’s any day. Again I realize this is objective but I feel it’s just a better experience. I’m sure others will debate this which of course is great.