Am I a wuss for liking Wheat over Rye?

[ebo]

I have to disagree. While some products have mass appeal merely because of branding, not all do. I think steak provides a good comparison. I don't normally eat steak at popular chains like Texas Road House or even Outback. It's not because the steaks at these places are bad, it's just that they are kind of generic. I'd rather have a more refined or flavorful steak which requires either paying more or finding a more unique steak house. But at the end of the day Outback is still steak and it still tastes good even if it's not usually what I want. I can't put it in the same category as school cafeteria Salisbury steak.

I don't love JD, but at the end of the day it is not Mr. Boston. I wonder if JD would get less hate if it had the bourbon label. Personally, I'd take JD over JB if that was my only choice.

JD would get more love if it wasn't such a cult whiskey that is assosiated with bikers (you know the kind I mean), badasses, macho assholes and "manly men" in general.

I side with the faction that thinks JD is as popular as it is because of it's "bad boy" image. It sure isn't because it's that damn good... and it sure isn't worth the price, but if they can get it, and they do, more power to 'em.

I don't hate JD at all, but it I don't love it either. The Single Barrel is another story :cool: .

[ILLfarmboy]

I have to disagree. While some products have mass appeal merely because of branding, not all do. I think steak provides a good comparison. I don't normally eat steak at popular chains like Texas Road House or even Outback. It's not because the steaks at these places are bad, it's just that they are kind of generic. I'd rather have a more refined or flavorful steak which requires either paying more or finding a more unique steak house. But at the end of the day Outback is still steak and it still tastes good even if it's not usually what I want. I can't put it in the same category as school cafeteria Salisbury steak.

I don't love JD, but at the end of the day it is not Mr. Boston. I wonder if JD would get less hate if it had the bourbon label. Personally, I'd take JD over JB if that was my only choice.

More power to you if you can afford to regularly eat at steakhouses that specialize in dry aged meats.

The "hate" at least my hatred of B-F comes from dropping the proof twice, from 90 to 86 and then from 86 to 80. Despite my hate I occasionally order jack and Coke in bars and usually keep a bottle of the SB at home.

[CrispyCritter]

I don't love JD, but at the end of the day it is not Mr. Boston. I wonder if JD would get less hate if it had the bourbon label. Personally, I'd take JD over JB if that was my only choice.

[Bourbon Boiler]

Both wheat and rye have a place on my shelf. However, there are a number of inexpensive, younger rye bourbons that I like and I can't think of a wheated bourbon that fits that description. I think if you adjust the question to, "Is a wheated bourbon any less of a bourbon?" it might create a small amount of debate, but my answer would still be no.

[tommyboy38]

Yes, you are a wuss.

[gburger]

Yes, you are a wuss.

Ouch! That hurts

[p_elliott]

I think you all had your chain jerked :slappin: Nice Greg :cool:

[JB64]

JD would get more love if it wasn't such a cult whiskey that is assosiated with bikers (you know the kind I mean), badasses, macho assholes and "manly men" in general.

I side with the faction that thinks JD is as popular as it is because of it's "bad boy" image. It sure isn't because it's that damn good... and it sure isn't worth the price, but if they can get it, and they do, more power to 'em.

I don't hate JD at all, but it I don't love it either. The Single Barrel is another story :cool: .

I assume when you say more love that it is in regard to SB members because based on sales it gets plenty of love elsewhere.

I get the point you are making about JD's image with the macho wanabee types. There are other products that have similar followers. One that comes to mind is the Oakland Raiders, they have that outlaw logo and a reputation for dirty play. Sorry ebo just giving you a hard time, as a life long KC Chief fan I shouldn't be messing with anyone about the team they root for.:grin:

[greens]

Time to queue up an "I only drink Stagg straight" dick waving thread!

But I do, drink Stagg neat that is. I would never consider myself a "manly man"(as if there really is actually such a thing) and brag about it for doing so though.

Is there really any other way of drinking Stagg, or any barrel proof bourbon for that matter? Why would I want to water it down exactly if I didn't have to? It tastes divine neat and I love the assault on the taste buds. I have no desire to try it with the addition of water, but then again I don't assume that means I have a big dick because of my preference.

[Special Reserve]

Yes, you are a wuss.

Remember it takes a wuss to enjoy a PVW15 or a PHC 10 or any WLW neat!

[ebo]

I assume when you say more love that it is in regard to SB members because based on sales it gets plenty of love elsewhere.

I get the point you are making about JD's image with the macho wanabee types. There are other products that have similar followers. One that comes to mind is the Oakland Raiders, they have that outlaw logo and a reputation for dirty play. Sorry ebo just giving you a hard time, as a life long KC Chief fan I shouldn't be messing with anyone about the team they root for.:grin:

No problem. I'm an old school Raiders fan that knows who our "real" rivals in the division are. It pains me to admit that the Chiefs are the only team in our division with a winning record against us.:skep:

As far as my comments on JD are concerned; I do like JD. I liked it more when the proof was higher. I will stand firm on my opinion that JD is only as popular as it is, because of it's image and marketing... not because it is anything so much more special than a hundred other whiskies out there.

I will give props to the marketing machine that made it the world wide best selling, best known whiskey, though.:bowdown:

[bad_scientist]

I had an 18-year-old Willett wheater last night that put me on my ass. I had about a third of it at its full 72%, but had to dilute it to 45% or so to enjoy the rest. There aren't too many high proof ryes to compare it to, but I can say with certainty that Handy comes off as a sissy compared to the Willett. Wheaters at high proof can be pretty tough customers!

[Bourbon Boiler]

Who's calling who a wuss??

[Old Lamplighter]

That's what happens when you start celebrating St. Patrick's Day too early.

[callmeox]

But I do, drink Stagg neat that is. I would never consider myself a "manly man"(as if there really is actually such a thing) and brag about it for doing so though.

Is there really any other way of drinking Stagg, or any barrel proof bourbon for that matter? Why would I want to water it down exactly if I didn't have to? It tastes divine neat and I love the assault on the taste buds. I have no desire to try it with the addition of water, but then again I don't assume that means I have a big dick because of my preference.

I answered this in the same post that you quoted and edited.

[ILLfarmboy]

But I do, drink Stagg neat that is. I would never consider myself a "manly man"(as if there really is actually such a thing) and brag about it for doing so though.

Is there really any other way of drinking Stagg, or any barrel proof bourbon for that matter? Why would I want to water it down exactly if I didn't have to? It tastes divine neat and I love the assault on the taste buds. I have no desire to try it with the addition of water, but then again I don't assume that means I have a big dick because of my preference.

I like Stagg neat. Small sips and let it mix with your saliva, anyhow, that's my method

In my experience WLW benefits from a little water. But as always YMMV

Drink whatever you like however you damn well like it.

I think anyone who says you only drink it neat 'cause you are trying to be a 'manly man' has got issues. You know the type; the type that goes around claiming firearms are phallic symbols etc etc. Avoid them like the plague. Don't waist your time. You'll find they are the ones who secretly think what they drink makes them "manly". (perhaps they feel upstaged or threatened)

[BourbonBaron]

But I do, drink Stagg neat that is. I would never consider myself a "manly man"(as if there really is actually such a thing) and brag about it for doing so though.

Is there really any other way of drinking Stagg, or any barrel proof bourbon for that matter? Why would I want to water it down exactly if I didn't have to? It tastes divine neat and I love the assault on the taste buds. I have no desire to try it with the addition of water, but then again I don't assume that means I have a big dick because of my preference.

Chuck had a good post on his blog last month about his philosophy regarding why you would add water to a barrel proof expression and it is one that I agree with. To each his own, as most will tell you around here, but 140 proof firewater isn't something everyone enjoys. In my (albeit limited) experiences, Stagg is an exception to something that is drinkable at that proof. There is nothing wrong with that being your preference, but yes, there are plenty of "other ways" besides a straight from the bottle pour of a barrel proof expression.

[cowdery]

Thanks, Baron. (As a mere Colonel, I have to pay respect.) The link to that post is below.

Be Careful With High Proof Whiskey.

[MissinER101]

I was manager of technology at a long distance phone company when the book "Real Men Don't Eat Quiche" came out; several of the office gals asked me what I thought about it, my reply to that question fits here....

"Real men eat (drink) what ever the hell they want and F*** what other people think"

Sometimes I like a wheater, sometimes a rye, and some other times a straight rye; sometimes straight sometimes with a splash and lately I really like letting my Glencairn (with WLW) float in the spa to warm it like a fine cognac. Maybe that ain't kosher but I like it.

[greens]

Chuck had a good post on his blog last month about his philosophy regarding why you would add water to a barrel proof expression and it is one that I agree with. To each his own, as most will tell you around here, but 140 proof firewater isn't something everyone enjoys. In my (albeit limited) experiences, Stagg is an exception to something that is drinkable at that proof. There is nothing wrong with that being your preference, but yes, there are plenty of "other ways" besides a straight from the bottle pour of a barrel proof expression.

Thanks, Baron. (As a mere Colonel, I have to pay respect.) The link to that post is below.

Be Careful With High Proof Whiskey.

Interesting perspective and one that I can respect. Even if I wanted to give it a try though, and I admit that I kind of do, I wouldn't have any clue how to measure the appropriate amount of water to add and I would be too worried about over-diluting the expensive barrel proof juice. I'm not going to set up an array of beakers in the kitchen and try to experiment with it. Just not that interested. Also, being completely ignorant to the experimentation of mixing barrel proof with water, I just can't see how it would exactly improve upon the flavor by diluting it. Make it more easily drinkable, of course, but actually improve the flavor? The idea of that clashes with logic in my head, but I don't have enough experience with bourbon to doubt that knowledge.

I also am not sure I can get on board with the idea of permanent tissue damage from the high alcohol content, at least not with regards to the mouth. The liver perhaps. Sure it can temporarily impair the taste buds, but from my experience it isn't noticeable until the following morning when I'm eating breakfast and it subsides by mid day before lunch. If I do enjoy a dram of Stagg it isn't until the last pour of the evening anyhow. And it tastes wonderful from start to finish. I drink it the same way I drink any liquor, which is to take a sip and let it linger in my mouth for anywhere from 15 to 30 seconds. Stagg takes on an amazing transformation the longer you let it roll around in there, especially near the back of the tongue. It goes through many phases and ends up in a hot buttery sweetness that I thoroughly enjoy.

Is there a thread here that covers the basics on how to measure out the appropriate amount of H20 to add to barrel proof whiskey, or are those of you that do this just eyeballing it each time? I'm honestly interested in knowing more about the method so that I can at least try it once or twice.

[Tucker]

Is there a thread here that covers the basics on how to measure out the appropriate amount of H20 to add to barrel proof whiskey, or are those of you that do this just eyeballing it each time? I'm honestly interested in knowing more about the method so that I can at least try it once or twice.

http://www.straightbourbon.com/faq.html#7

[AaronWF]

Even if I wanted to give it a try though, and I admit that I kind of do, I wouldn't have any clue how to measure the appropriate amount of water to add and I would be too worried about over-diluting the expensive barrel proof juice.

Also, being completely ignorant to the experimentation of mixing barrel proof with water, I just can't see how it would exactly improve upon the flavor by diluting it. Make it more easily drinkable, of course, but actually improve the flavor? The idea of that clashes with logic in my head, but I don't have enough experience with bourbon to doubt that knowledge.

Is there a thread here that covers the basics on how to measure out the appropriate amount of H20 to add to barrel proof whiskey, or are those of you that do this just eyeballing it each time? I'm honestly interested in knowing more about the method so that I can at least try it once or twice.

[Josh]

Why would anyone add water to barrel-proof whiskey? I do it because the alcohol completely overwhelms the flavor and makes it harder for me to taste everything that is going on. Plus it is really painful going down and then more pain as the acid in my stomach bubbles back up. I add water or ice to just about everything I drink over 97 proof, even to some in the 90 range.

My scientific method is that I turn on the cold tap (we have some of the best tap water in North America here in Metro Detroit), then put my glass with whiskey already in it under the tap for a split second. If it's Stagg or something else at very very high proof I will repeat it once or twice.

For Four Roses Barrel Stength offerings, I like to put an ice cube in the glass and pour until it floats, then nurse the thing for an hour or more.

Bottom line for me: Drink it how you like to drink it, and if somebody else likes to drink it a different way, don't give them :shithappens: for it.

[greens]

http://www.straightbourbon.com/faq.html#7

[MissinER101]

Personal opinion, your mileage may vary;

There is a BIG difference between distilled water and "branch water" (defined by the tour guide at Heaven Hill), branch water is taken closest to the source, spring. Heaven Hill, after an extensive search uses Deer Park from Walmart in their tasting room and said it was best they found.

The distilleries do not use distilled water to make bourbon, it is the iron free limestone water that contributes to the flavor of Kentucky bourbon. I grew in in Southern Indiana limestone country and use to swim in the abandoned quarries, there is no comparison between the feel of pool water and the limestone water in a quarry, pool water feels "dead" next to quarry water; I feel the same way about tap and distilled water next to a good "branch" water in my bourbon. I am not scientific about adding water, I use a small diameter straw, dip it in the bottle and place my thumb over the end to transfer to the glass, repeat if I didn't get enough the first time, add a little bourbon if I got too much.