What's Open On Your Bar?

[Halifax]

RR Rye

Ritt BIB

Saz 18 2010

Baby Saz

Makers 46

ORVW 10/107

VWSR Lot B

PVW 20

PHC 2010

PHC 2011

Col EH Taylor #2

OGD 114 ND

Fighting Cock 8yr

OCPR SS L'ville

Yellowstone 7yr 1973

Henry McKenna 6yr Fairfield

Seagram's Benchmark 6yr 86pr

Old Forester 86 1983

OFBB 2011

ETL current

ETL SB 1993

ETL 107 BUB

RHF

EC12

Ezra 90 Owensboro

Old Taylor 6/86 ND

Early Times KSBW 1978

[BourbonBaron]

This thread makes me happy to see that I am not alone in having a lot of stuff opened. When I started going nuts this year with tasting every new bottle that I bought, I thought I might be committing a cardinal sin. Glad to see that isn't the case.

Here's what I have opened:

Sazerac 18

WLW

GTS

ER17

PHC 2010

Pappy 20

Pappy 15

Lot B

Van Winkle 10

Jefferson's 18

Jefferson's 17

Weller 12

OWA

WSR

Knob Creek Single Barrel

FRSB

1792

So, basically every type that I own, lol. I have multiple back ups for the Van Winkle's and the PHC, thankfully. My WLW is on its last legs and FULL of barrel charred goodness.

[Hershmeister]

PVW 20, 15 and 12

ORVW 10/107

Col EH Taylor

Willet 19 and 17

Blantons (2002 bottle)

Jefferson's reserve 15 and 18

Wood ford

Makers mark

OFBB 2009 and 2011

Basil Haden

Elmer glee

Abraham Bowman

Angels Envy

Hudson Baby Bourbon

Bookers

Vintage Bourbon

Jack Daniels gentleman jack

Willet rye 3 yr

Stag regular and18

Hardy napoleon

[Hershmeister]

Almost forgot:

Four Roses

Four Roses Mariage 2008

Elijah Craig 18

Woodford masters four grain

Hudson rye

Eagle rare 10

Thomas handy rye

Time to get a drinkin!

PS: are there any issues I will run into having opened but corked bottles for a long time ?

[bad_scientist]

I think it's a general rule (with some exceptions) that bourbons improve after opening for several months. My PVW15 is just now ripening a month after opening, for instance.

I've found that ryes do not do as well. In my limited experience, ryes might improve in the first week or two, but lose their herbal character after a couple of months, or even sooner. That's a very convenient excuse to drink ryes as fast as humanly possible

[Flyfish]

I think it's a general rule (with some exceptions) that bourbons improve after opening for several months. My PVW15 is just now ripening a month after opening, for instance.

I've found that ryes do not do as well. In my limited experience, ryes might improve in the first week or two, but lose their herbal character after a couple of months, or even sooner. That's a very convenient excuse to drink ryes as fast as humanly possible

My son-in-law got one of those wine aerators for Xmas. At dinner last night, we did a side-by-side comparison of Cabernet Sauvignon straight from the bottle and the same wine aerated. There was an immediately noticeable improvement in the nose and a definite softening of the aerated wine. Got me to wondering if this might have the same effect as letting an open bottle of bourbon set for a while. I am among those who find that many bourbons just taste better after the bottle has been open and "breathing" a couple weeks or longer. Has anyone ever considered "aerating" their bourbon? (I don't have one of those gizmos or I'd give it a shot myself.)

[bad_scientist]

My son-in-law got one of those wine aerators for Xmas. At dinner last night, we did a side-by-side comparison of Cabernet Sauvignon straight from the bottle and the same wine aerated. There was an immediately noticeable improvement in the nose and a definite softening of the aerated wine. Got me to wondering if this might have the same effect as letting an open bottle of bourbon set for a while. I am among those who find that many bourbons just taste better after the bottle has been open and "breathing" a couple weeks or longer. Has anyone ever considered "aerating" their bourbon? (I don't have one of those gizmos or I'd give it a shot myself.)

I did, but didn't notice much of a difference. However, my friend's brother got one that was designed for scotch, and he seemed to think it was fantastic. I'm not sure that a quick aeration will accelerate a bourbon's development - for instance, I let the first pour of my PVW15 sit for an hour or so, but that pour never compared to how it tastes now. Bourbon certainly improves in the glass, but it seems to me that a different set of reactions accounts for the changes in the bottle. Tougher-to-break-down chemicals or slower reactions, perhaps.

That being said, I'm going to try the aeration with my next pour of OWA107 and get back to you.

update: Well, I'll be darned, I think there is a difference - the aerated pour had a lot more cinnamon in it. I'll keep doing this, even if it's just to influence my perception. And boy, what a way to relate to the wine drinkers I know!

[M Pickle]

Bourbon:

PVW 20

Lot B

WLW

BT

FRSB

Old Pogue

Old Forester Sig

VOB BIB

Old Fitz BIB (new stuff)

Bulleit

1792

EC 18

Jeff Pres 18

Other whisk(e)y:

Saz

Tullamore Dew

Jack

Crown

Glenmorangie

Other Booze:

Sauza 3G

Hornitos

Zaya rum

Ron Zacapa

Babincourt white

Myers white

Cruzan SB

Black Seal

Sailor Jerry

Tito's vodka

Hendricks Gin

Tanquray

Boodles

Henesy Privilege

Boosma Genever

Gran Marnier

Cointreu

Midori

A whole bunch of cordials, schnaps, liquours and mixers

Beer on tap

I really need a man cave.

[awachatz]

Right now I have the following open:

PVW20

PVW15

ORVW10/107

OWA

PHC 2010

William H Harrison Governor's Reserve

Maker's 46

A H Hirsch 16yr

WTKS

Prichard's Double Barrel

Old Forester Repeal

Sent from my PG86100 using Tapatalk

[cards81fan]

OWA 107

Mellow Corn

Manhattan 4 Grain

Eagle Rare

Also:

Sobieski vodka

some Sake I got as a gift (never had sake, so it's an interesting gift)

some homemade Lemoncello my father in law made up steeping the spirits in sugar and fruit.

[p_elliott]

My son-in-law got one of those wine aerators for Xmas. At dinner last night, we did a side-by-side comparison of Cabernet Sauvignon straight from the bottle and the same wine aerated. There was an immediately noticeable improvement in the nose and a definite softening of the aerated wine. Got me to wondering if this might have the same effect as letting an open bottle of bourbon set for a while. I am among those who find that many bourbons just taste better after the bottle has been open and "breathing" a couple weeks or longer. Has anyone ever considered "aerating" their bourbon? (I don't have one of those gizmos or I'd give it a shot myself.)

There is a thread on here about this someplace probably the paraphernalia thread.

[Tucker]

I've been clearing out some bottles and am down to the following bourbons...

WLW 10

GTS 09

PHC 10

FR 1B 2011 LE

FR SmB 2010 LE

JB Signature Six Grains (good stuff)

Weller 12

I've come full circle from when I first joined up here, with the Weller 12 as my regular pour.

[jcg9779]

I've been clearing out some bottles and am down to the following bourbons...

WLW 10

GTS 09

PHC 10

FR 1B 2011 LE

FR SmB 2010 LE

Weller 12

I've never had the JB Signature Six Grains, but if someone told me that I could have six bourbons (and only those six) for the rest of my life, this would be an outstanding lineup.

[jcg9779]

My son-in-law got one of those wine aerators for Xmas. At dinner last night, we did a side-by-side comparison of Cabernet Sauvignon straight from the bottle and the same wine aerated. There was an immediately noticeable improvement in the nose and a definite softening of the aerated wine. Got me to wondering if this might have the same effect as letting an open bottle of bourbon set for a while. I am among those who find that many bourbons just taste better after the bottle has been open and "breathing" a couple weeks or longer. Has anyone ever considered "aerating" their bourbon? (I don't have one of those gizmos or I'd give it a shot myself.)

I was flipping through a catalog over Christmas (Williams-Sonoma or something) and they did have an aerator for whiskey and other spirits.

http://vinturi.com/products/spirit.html

[BigRich]

I was flipping through a catalog over Christmas (Williams-Sonoma or something) and they did have an aerator for whiskey and other spirits.

http://vinturi.com/products/spirit.html

I've heard tale of such a beast but scoffed at it as the stuff of legends. I wonder what it would do to Jimmy's "infused" vodka?

[jcg9779]

I've heard tale of such a beast but scoffed at it as the stuff of legends. I wonder what it would do to Jimmy's "infused" vodka?

It might remove or diminish the "infused" part and thereby ruining it for him!

[BigRich]

I've been clearing out some bottles and am down to the following bourbons...

WLW 10

GTS 09

PHC 10

FR 1B 2011 LE

FR SmB 2010 LE

JB Signature Six Grains (good stuff)

Weller 12

I've come full circle from when I first joined up here, with the Weller 12 as my regular pour.

I'm working towards a generally downsizing myself. Things were getting out of hand and that's one of my goals for 2012.

[Okie]

WR

Weller Antique

WTRB

Booker's

EC12

ERSB

EWSB 1999

Russell Rye

PHC 2011

While each has its place, not many of these can compete with the WTRB nor the PHC 2011. The PHC 2011 knocks what I have open on their butts, IMHO.

Have just ordered the OFBB 2006 and 2007. Can't wait to see how these stack up against WTRB. Still think PHC 2011 will hold its own.

[gburger]

PHC wheat, cask strength and Congac,

BTAC Eagle Rare, Gts, T Handy WLW.

PVW 15 and Lot B

Booker's

Basil

Four Rose 2011

Garrison Bros

Blanton's

Wild Turkey 15 year

Angel's Envy

Bakery's

Vintage 17

Jefferson's 17

Knob single barrel

Crap I need to start finishing more of these

[JayMonster]

Bourbon

OWA

Buffalo Trace

Maker's Mark

Knob Creek

Devil's Cut

Jim Beam Black

Woodford Reserve Distiller's Select (Have a feeling that will be around a while... that one bottle I mean)

Evan Williams Black (Ditto... Unless I start cooking with it)

Red Stag (for the non Bourbon Drinkers)

Other Whiskey

Chivas Regal 12 year (that has been on the bar for 17 years 1/2 finished)

Crown Royal (brought me back to Whiskey from Rum)

Johnnie Walker Black (gift)

Canadian Mist (have no idea where that came from)

Bushmills (formerly a favorite of my wife... till she got smashed on it one night)

Rum

Monte Cristo 20 Year

Jersey Sailor

Bacardi (for the Rum and Cokers)

Bacardi 151 (for the drunk rum and cokers)

Malibu Coconut Rum

4 Other Assorted Rums from the Bahamas

Other

Sky Vodka

Absolut

Stoli Vanil (For Chocolate Martinis)

Creme de Caoco (ditto)

Godiva Liquer (still working on that chocolate martini)

Ole Tequila (I DON'T drink tequila.. any more)

Amaretto

Galiano (I come from an Italian Family)

Sambuca Romana (ditto... for the espresso)

Chambord

Peach Schnapps (I wonder how old THIS is?!?!)

Kahlua

[beerfactory]

OGD 114

Old Ezra 101

EWBL

Rittenhouse BIB

EC 12

[MonsterMashBill]

Let's see...

ETL

OGD 114

Rittenhouse BIB

PHC '11

Vintage 17

PVW 20

In reserve (to be opened later):

Handy '11

VWFRR

I'll probably pick up a OWA and a VSOF in the next couple weeks. I'm interested in trying a vat of the two, actually.

[boneuphtoner]

EC12

ETL

Blanton's

4R Small Batch

EW Black

EW BIB White label

OGD BIB

Fighting Cock

WT101

Weller 12

OWA

Maker's

[jtexaslonestar]

Just starting, but:

BT

ERSB '11

JPS 17yo

PVW15 '11

Blanton's

Booker's

EC12

[tommyboy38]

I don't have a bar but when I get one, I'll assemble a pretty long list