What bourbon are you enjoying? Fall 2011

[Bourbon Boiler]

Dark wood topped WTKS before bed. Life is good.

[HRay]

It's a wheated bourbon night tonight: Old Fitzgerald 1849, Old Fitzgerald 12 year old, W. L. Weller 12 and Old Weller Antique 107. Going to finish the night with some wonderful William Larue Weller from the BTAC.

[BigRich]

I had some Old Scout yesterday. Not bad. I'll be doing round two today before I form a real opinion and get set in my ways as a crusty old bourbon drinker.

[HRay]

In honor of Turkey Week I'm having some Wild Turkey 101 and some WT Kentucky Spirit later. I'll see if I can also find my Rare Breed for a nighcap!

[smokinjoe]

Disgraced former President of GBS, Troyce, stopped by this afternoon to drop off a box of cigars he picked up for my brother. Enjoyed a couple of pours of Rare Breed, that we both concluded is the best in the current WT lineup.

Now, having just returned from picking up Thanksgiving provisions at the local Harry's Farmer's Market, I'm sipping on a late 70's Fairfield Distillery Henry McKenna. A solid representative of whiskey from that era. Most of these whiskies have a certain......something...that is prevalent in their profiles, regardless of brand or distillery. I continue to wonder what that is, and why that is...:crazy:

[Clavius]

Just cracked open a PVW 15 from the latest release!

[T Comp]

Now, having just returned from picking up Thanksgiving provisions at the local Harry's Farmer's Market, I'm sipping on a late 70's Fairfield Distillery Henry McKenna. A solid representative of whiskey from that era. Most of these whiskies have a certain......something...that is prevalent in their profiles, regardless of brand or distillery. I continue to wonder what that is, and why that is...:crazy:

[Gillman]

There have been many discussions here on this.

My own view is there are three main factors. First, use of cypress mashing and/or fermenting vessels was more common then. At least one source (I've mentioned it here before) stated that these secreted an organism, a bacterium of some kind, into the mash, which influenced the flavor of the bourbon and when metal was substituted, the particular flavor was absent but consumers didn't notice this.

Second, I think liquid yeasts probably were more common and added fruity and other character not evident in dried distillers' yeasts. Liquid yeasts are still used by some distillers, but I wonder sometimes if they are too "clean" with little house flavour or don't have the character of traditional distillers' yeasts for some reason.

Third, I remain convinced that older tree wood for barrels must have have been common in the past and influenced favorably the palate.

A fourth potential factor IMO is whether ABVs of distillers' beers are higher today than in past generations. It stands to reason (I think) that a beer which is higher in ABV will have more vapours from alcohol and less from the co-products of fermentation. Traditionally, I think they used something like 9% ABV, and they still may (this is something rarely if ever discussed here). If the strength has gone up over time, perhaps this results in a cleaner distillate again, all to the good technically but is some of the old taste lost?

Gary

P.S. Barrel entry proof may play a role too, i.e., it is generally higher today, but it is often mentioned that WT and Maker's use notably low entry proofs yet their bourbons seem not to be different to others by this fact alone.

[T Comp]

... A fourth potential factor IMO is whether ABVs of distillers' beers are higher today than in past generations. It stands to reason (I think) that a beer which is higher in ABV will have more vapours from alcohol and less from the co-products of fermentation. Traditionally, I think they used something like 9% ABV, and they still may (this is something rarely if ever discussed here). If the strength has gone up over time, perhaps this results in a cleaner distillate again, all to the good technically but is some of the old taste lost? ...

Gary

[kyrocklover]

Old Grand Dad 114 is tasting mighty fine this evening.

[jfw]

WL Weller 2011, Stagg 2011, PVW 15 and FR 2011 SM Batch.

What can I say, it was a long week even though it was only three days.

Weller 2011 is the best WL Weller in quite a while.

[docbible]

Spent last weekend touring the distilleries in KY. This is my fourth year and I can't wait to return. I did get to sample the EWSB 2012 at barrel strength. Expect the next year to be a little more robust with flavor even after adding water to lower the proof. Was told this is the first year to be from the bernheim distillery. I also sampled the new Parker's cognac finish. It is very good if you are expecting a different palate. My favorite was the EC 20yo that is available only at the bourbon heritage center. A sample of the William Heaven Hill 225month old still ranks at the top as well. Back at home it's birthday bourbon 2011 for the evening. Tim

[Clavius]

Regular Eagle Rare tonight. Looong day at work. Retail during the holidays is nearly overwhelming.

[DeanSheen]

One One Four

This is the flagship product of the Beam corporation.

[BradleyC]

I'm revisiting the 2010 Stagg. I added 2 small drops of water so the proof wasn't lowered much. The glass has not set for very long and the alcohol in the nose is rather unforgiving. After a few drops hit the tongue that small detail is forgotten and I remember why I buy these. There is a slight fruitiness that I don't really remember about this one. It's been at least 6 months since I have had any of this. It is much better tonight than I remembering this vintage being.

[G.H.Adams]

Having some pours of Heaven Hill White Label BIB while getting things lined out for Turkey Day.

[fishnbowljoe]

Bowling night last night. Enjoyed some WT 101, Binny's EC 18, 89 Walker's Deluxe, and Kahn's OWA with the guys on our bowling team and some friends on another team. Drank good, and even bowled good for a change. :grin: 267-247-222=736 :bigeyes: Joe

[Gillman]

Thad, thanks for the comment and suggestion, I may do this.

Gary

[smokinjoe]

Simply, a magnificent Thanksgiving Day, here. Family, friends, food, drink....I have much to be thankful for. Counting my Blessings in front of the outdoor fireplace with Mrssmokinjoe, a big piece of pumpkin pie, and a nice pour of Basil Hayden's in my snifter. BH and punkin pie go very well together, by the way.

[Gillman]

Van Winkle bourbon 10 years old, bottled last year apparently.

A creamy, soft, very flavorful bourbon, as good as it gets.

Never mind old S-W, this is as good or better.

Whence the origin, boyz? Would it be UDV make from before the sale of Bernheim to HH in '99? I forget some of this history now, but is that it?

Gary

[maskaggs]

Per another member's recommendation for bourbon on a budget, I'm enjoying a pour of VOB 6YO.

[politely]

Been drinking a lot of Canadian whisky and scotch recently, but went out and bought some EC18 today. Barreled on 4/10/90. Found the nose to be very intriguing, with loads of sweet vanilla in the forefront and smokey oak in the background, with the two balanced on the palate, but the finish was dominated by oak, char, astringency and slight bitterness. I'm enjoying it, but wouldn't call it an everyday pour. Will have to go a few rounds with it before determining whether it's got a permanent place on the shelf.

[G.H.Adams]

Visiting the lower shelf tonight and having several pours of Heaven Hill White Label BIB.

[RyanL]

Just cracked open a PVW 15 from the latest release!

[OscarV]

After Thanksgiving dinner I had a couple of Weller flights.

2011 WLarueW.

2005 WL Weller 12yo Cork 'N Bottle selection Barrel #3 which BTW is actually 14 years old.

WL Weller Centennial.

It made the house full of Ladies tolerable, wife, daughter, daughter's best friend, sister-in-law and mother-in-law.