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Thanks.

Told this story before, but what the heck. Many years ago, @p_elliott and I were scheduled with a small group for a tour at Cox’s Creek. The group didn't show up. It was just me and Paul. The lady that was our tour guide was wonderful. We got to the dump house. She told us they were dumping barrels for regular FR. She gave us small cups and we got a pour straight from a barrel. It was wonderful. After the tour as we were driving back to Bardstown, Paul and I looked at each other. We had the same thought. We should have looked on the barrel to see (or asked) what recipe it was. The next year I was lucky enough to participate in a barrel pick at FR. The young lady that was the tour guide for me and Paul was now Jim Rutledge’s assistant. After the pick, we went to lunch with Mr. Rutledge at a pizza place. We listened to his stories about bourbon. He insisted on paying the bill. We didn’t argue. Much. IIRC, the waitress did end up with a pretty nice tip though.

I feel the same about those 100-proofers. The older I get, the more I appreciate whiskey in the 90 -120 proof range with 107 being the sweet spot. With the exception of re-stocking the OGD 114 or WTRB, I rarely buy barrel proof whiskey any more. I have enough laid in that it's more than I can drink in this lifetime. If the proof is higher than 120 it'll need to be a very special bottle for me to buy it, (JDSBBP picks excepted...I love the stuff).

Thanks for the recipe!

That's fair. For me, the OESK is the one recipe that needs to be experienced at barrel proof to get the full effect of the flavor profile. If there is one that falls flat a bit at 100 proof, for me it's the OESK. I still like it however, but something is missing compared to the BP picks I've had.

Sounds good. Btw, welcome back, nice to see you around here again.

I know, right? They're stupid-easy to make. I don't know the rules, (and am too lazy to look for them), about posting links...but here it is....mods can delete it if they want. I use "Better than Bouillon" roasted chicken base as the liquid an probably twice as much cheese as the recipe calls for. For super healthy eating, use bacon grease to fry 'em in! Don't forget to pat them really dry before you dust them with flour before frying. They freeze really well. I put the cut squares on a parchment lined cutting board and put them in the freezer for several hours then vac-seal and freeze them into portions. Just be sure to thaw them before frying. https://keviniscooking.com/southern-bacon-cheesy-fried-grits/

Completely understand the perspective. I would submit it can’t be found for $50 and certainly not for $25. Now Buffalo Trace can be for sure

No judgment but the bottle is over half empty. I presume it was not a fresh bottle. How does it compare to the 10 year?

is this a 700ml bottle?

I've visited the Bulleit Rye several times since opening. It had been some lapse of time prior to that for me having anything from MGP. The 95% rye, if handled correctly (aged long enough in a good warehouse, bottled at 90+ proof) is quite nice. I wonder if anyone has done a side by side Bulleit Rye/Dickel Rye. Aren't they basically the same thing, except Dickel runs it through maple charcoal.

I love them too. Really good bourbon, especially considering the age (or lack-thereof).

The OESO is my favorite of those 3 recipes and to me has the more traditional bourbon profile to me, but I also like the OBSF. Others I know love the OESK too, but I don't love it myself.

That’s OK. You strike me as a kind of guy who when you drink alone, you prefer to be by yourself.

Thanks. Only ever have a sample of a Limited Edition 2014 (OESF), very nice. Just could not pass these up good price (I hope). Just not sure when I'll get to them, lol.

Those cheddar bacon fried grits though, mmmm

Nice pickups. I like them all a lot, each in their own way. I may be in the minority, but I generally prefer Four Roses at around 100 proof rather than full-power barrel proof (just because some recipes can be a bit on the hot side at BP). Call me crazy, but I'll take a 4R single barrel recipe at 100 proof for $50 over a barrel proof at $95 most days of the week. I like the OBSF for its high rye spiciness and mint notes. You probably need to be a rye whiskey fan to really dig this one. I like the OESO for its sweet easy drinking profile (a Buffalo Trace/ER/Blanton's/ETL killer if you ask me). I like the OESK because, ... well it's OESK, duh. Let us know your impressions when you get around to taking them for a spin.

That's not how it works. You're supposed to tell us.

Picked these up Sunday. Any stand out?

Those Heaven Hill are really nice.

Yessir I've heard many great things so I had to add these to my shelf. Both of these are excellent, hard to pick a favorite. They are different, with the newer 10 having more sherry influence than the original (exactly as I had read in reviews prior to purchasing). Which one do I prefer? Depends if I'm in a real sherry mood or not. Haha yes I'm riding the fence . They are both very high quality whisky and great values for the money. I can see why Arran 10 is considered a staple in the single malt world. For now, these are great for me. I'm sure eventually I will be curious about what what else Arran has to offer higher up in their range like you have. But sounds like your older bottles are something special.

Well, my whole family done give up on me And it makes me feel oh-so-sad. The only one who will hang out with me Is my dear Old Grandad

@Kepler, I am interested to see how you like them. I am a big fan of The Arran Malts. I have some old Arran Malt bottles that are cask strength and delicious. I have a single cask bourbon cask that I had to have gotten over 10 years ago. From about the same time I have Single Cask sherry cask as well. I rarely drink them because they are so good and I believe both were under $100. Probably spend a lot more to get that kind of flavor now! I also have a few more recent bottles from them. The Sauternes cask finish is lovely (100 proof) and so is the Amarone Cask finish (100 proof). Finally, I have the Broderick Bay 20 Year cask strength. That is an amazing bottle. Bottom line: Arran makes good scotch.

Air fryer chicken, oven roasted cauliflower & cheddar bacon fried grits..

Something old, something new (right to left). Recent acquisitions. Curious to find out which one I prefer, if either.