What Bourbon Are You Drinking, Fall 2010

[SMOWK]

Besides lamb what do you put in these meatballs?

Any secret family recipes that you shouldn't tell us about?

No worries. I'm not protective of my recipes, if you want to call them that. I've always really liked lamb. My family never cared for it much, but I'm lucky to have a girlfriend that enjoys it immensely, maybe more so than I do.

Anyway, I try to keep it simple. The grocery store where I buy lamb (G&E Hocker's) always has really good meat, and I think it's ridiculous to cover up the natural flavor with dry rubs, sauces, marinating, etc.

I just throw the ground lamb into a bowl, add a few dashes of onion powder, garlic powder, salt, pepper, and rosemary. I usually don't use any bread crumbs, cracker smashings, or eggs. I've found that lamb is fatty enough to hold together while cooking, as long as you're gentle.

Mix it up with your hands. Be careful not to squish it up too much, you really just want to fold the ingredients into the lamb.

Form some meatballs. I usually make them pretty big if I'm going to broil them, or a little smaller if frying in a pan. Either way is great in my opinion. In a pan is just a little messier, and more time consuming.

As far as cooking time...I'm not really sure. I've always cooked to temperature rather than using any sort of time limit. So, cook them until their done.

I've never added bourbon, but I think I will this time since you asked on the forum.

Rule of thumb - As long as you have quality meat, you really can't screw it up.

[OscarV]

Not only does it sound like a good recipe, it also sounds like a respectful recipe, that is to the ingrediants.

I love lamb, any kind, my specialty is a whole leg on the grill with lots of garlic inserted in it.

[DeanSheen]

I popped a 2009 WLW tonight.

I'm into it a good bit being that I have a hard time putting it down and it's been awhile since I had a bottle open.

[bourbonNOOG]

Polished off a bottle of Rare Breed and moved on to an 08 OF birthday bourbon. I really enjoy that stuff, wish I could find another one on the around town, all I can seem to find is a couple of stores that still have 06's on the shelf.

[nor02lei]

Rittenhouse BIB before dinner, ORVW 10/107 2002 with the hazelnut cake for dessert and OGD 114 as a nightcap right now. Everything tasted splendid.

Leif

[jburlowski]

Home early after a somewhat troubling doctor's appointment:

A little 2010 FR SmB LE puts it all in perspective.

[dean_martin]

Home early after a somewhat troubling doctor's appointment:

A little 2010 FR SmB LE puts it all in perspective.

Hope it's nothing too serious. I had to start blood pressure meds last week and tomorrow night I go in for a sleep study.

[jburlowski]

Hope it's nothing too serious. I had to start blood pressure meds last week and tomorrow night I go in for a sleep study.

Hell, I could do a sleep study with my eyes closed. :slappin:

[ggilbertva]

I'm enjoying what will probably be one of the last nice evenings this fall as the temperature drops about 15-20 in the coming days. Tonight, it's about 68 with a slight breeze so sitting outside enjoying an '88 WSR and a 2000 HdM du Roi.

[JamesW]

Pappy 15, WLW '09, Stagg '09. Man this is all such good stuff.

[ILLfarmboy]

Opened my second bottle of Maker's 46 tonight. I remain impressed.

[ODaniel]

Nothing special, but finally trying the Weller SR 7yr. Had it a couple weeks and just now trying it. Not too shabby for the price.

I loooved the WLW 2010 BTAC. Probably my favorite bourbon to date. Neat, room temp, 126 proof, incredibly smooth, with some late warming.

[OscarV]

Willett, Fall Festival 2007, Toddy & Doug selection, neat.

[straightwhiskeyruffneck]

opened a bottle of corner creek. not too bad, probably gonna sit half empty for awhile while i drink my old favorites AAA, HH BIB, OGD or occasional high end brand

[nor02lei]

WT 101 1981 before dinner, ORVW 10/107 with the hazelnut cake after and WRMCSO as a nightcap. All tasted dammed good!

Leif

[jfw]

Four Rose 100th, then Parker Heritage Wheated, then Pappy 15. Wife had a bad day of work (which means noone is happy!).

I like the Parker when I first tried it, the more I try it the more I like it. It has to be one of my top 5 right now.

Feeling pretty good right now!

[DeanSheen]

2010 GTS

One word review 'velveteen'.

If I gave this to you blind and said guess the proof I doubt most would come close. Dangerous juice. Nice work boys!

[Josh]

Started off with 99 WTRB with one ice cube tonigh, and now Fighting Cock on the rocks. It's a high-proof night!

[The Boozer]

GTS 10'. Compared to the 09', just a tad better. A very small tad.

[OscarV]

2010 GTS

One word review 'velveteen'.

If I gave this to you blind and said guess the proof I doubt most would come close. Dangerous juice. Nice work boys!

GTS 10'. Compared to the 09', just a tad better. A very small tad.

WOW! Check it out, MI & OH are wallowing in Stagg, my hat is off to you Gents!

Me? Wild Turkey Rare Breed 1997, neat.

[The Boozer]

Yes Oscar,

The BTAC has reached the shores and borders of MI. However, WLW was apparently left behind, to reportedly show up "maybe next week or week after". Also, the retailers are getting very limited numbers, like maybe 3- 6 cases, max. Which means only 3-6 bottles of each, excluding WLW.

The demand for the BTAC has reached the lunatic stage. Guy came in after 2 1/2 hour drive to pick up his order of Stagg & Saz 18, one bottle each. He was very grateful to get it. Some retailers are limiting one of each per customer, pre-orders only. Prices generally above State min, I was able to get @ min price.

[Whiskey Willie]

My current pours are WT101, Weller SR, EWSB (year, I cant remember), VSOF 12.

[SBOmarc]

WTRR at 90 proof. It just leaves me wanting what is no longer made.

[sailor22]

I'm working way late at the office WISHING I was drinking Bourbon.

[jburlowski]

First, some 2010 WLW... very rich and full of flavor.

Then. savoring some Willett 17 yo E&R wheater (#2)... wonderfully, complex and full-bodied juice.