Am I a wuss for liking Wheat over Rye?

[BourbonBaron]

From what I understand, yes, they use limestone water in the mash and to adjust proof before barreling, but they don't use the limestone water to cut the proof. The idea is that they do not want to change the taste any further once the barrels are dumped. They want to use as neutral of a water as possible to take the proof down to bottling strength, and distilled/filtered water fills that need.

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.

[MissinER101]

I have used distilled water, it cut the proof, removes a bit of the burn in the high proofs and seems to "open up" the flavors. I can't really explain it but to my tongue a quality spring or "branch" water just seems to liven up the whiskey to me.

[nblair]

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.

Along with the link to the calculator in the FAQ, if you have an Android phone there is a "Dilution Calculator " app that comes in handy if you aren't near your computer.

[CrispyCritter]

Regarding Stagg, I've found that you can add quite a bit of water and its character still shines through. On a few rare occasions, I've even used it in a Manhattan and it's Staggness was still plainly evident. A Stagghattan is quite lovely, albeit a bit costly... well worth using Carpano Antica Formula for the vermouth.

With my '07 Stagg (144.8 proof), I like filling my Glencairn up to the widest point, then adding a tablespoon of water.

I've had it neat a few times, but I really do think that diluting it a bit makes it more enjoyable - not to mention making the bottle last longer! As it is, there's only about four fingers' worth left in the bottle, and that's about to drop a bit, since it'll be my next pour after I finish my VOB BIB.

[ebo]

Regarding Stagg, I've found that you can add quite a bit of water and its character still shines through. On a few rare occasions, I've even used it in a Manhattan and it's Staggness was still plainly evident. A Stagghattan is quite lovely, albeit a bit costly... well worth using Carpano Antica Formula for the vermouth.

With my '07 Stagg (144.8 proof), I like filling my Glencairn up to the widest point, then adding a tablespoon of water.

I've had it neat a few times, but I really do think that diluting it a bit makes it more enjoyable - not to mention making the bottle last longer! As it is, there's only about four fingers' worth left in the bottle, and that's about to drop a bit, since it'll be my next pour after I finish my VOB BIB.

I have one pour of 2010 Stagg... courtesy of a SB.com member. It will be a special occasion before I drink it.

[smokinjoe]

Regarding Stagg, I've found that you can add quite a bit of water and its character still shines through. On a few rare occasions, I've even used it in a Manhattan and it's Staggness was still plainly evident. A Stagghattan is quite lovely, albeit a bit costly... well worth using Carpano Antica Formula for the vermouth.

With my '07 Stagg (144.8 proof), I like filling my Glencairn up to the widest point, then adding a tablespoon of water.

I've had it neat a few times, but I really do think that diluting it a bit makes it more enjoyable - not to mention making the bottle last longer! As it is, there's only about four fingers' worth left in the bottle, and that's about to drop a bit, since it'll be my next pour after I finish my VOB BIB.

Your first paragraph is priceless, Crispy. No other barrel proof whiskey holds

up to water like Stagg. IMO, that is why it is so special. You can dilute the

begeezus out of it, and it's massive flavor plows through. All of the 4R's,

the HH's, the umpteen different Willett bottlings, etc., barrel proofs seem to wilt to just more than a dollop of water. Not Stagg. Any year. Well, I know what's goin' in the glass next!

[Ejmharris]

I have one pour of 2010 Stagg... courtesy of a SB.com member. It will be a special occasion before I drink it.

Everyday is a special occasion. Drink it!

Sent from my iPhone using Tapatalk

[Flyfish]

Some of you remember the advice that "Real men don't eat quiche."

The retort, of course, is "Real men eat whatever they like." Real men also drink whatever they like.

[ILLfarmboy]

Some of you remember the advice that "Real men don't eat quiche."

The retort, of course, is "Real men eat whatever they like." Real men also drink whatever they like.

As a measure of just how sissified society has become in the last thirty years, eating cheese, at least whole milk varieties, is now verboten by the food police, and far too many people, and I don't mean just the metro-sexual kind with questionable orientation, have bought into the notion that real food will kill you dead within 30 min of eating it.