jcg9779 Posted June 24, 2012 Author Share Posted June 24, 2012 Now moved on to some WTKS Smooth Dark Top from 2002. This is some dark bourbon with that great Turkey profile, and I'm getting some dark chocolate out of this one tonight. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 24, 2012 Share Posted June 24, 2012 After spending the last two weeks in Italy drinking wine, I decided that some special pours were in order. Opened a bottle of 2011 PVW 15, which I thought was outstanding. Also opened a Four Roses limited edition Kentucky Derby OESV (10 years, 8 months), which was excellently spicy. Good to be home. Link to comment Share on other sites More sharing options...
Halifax Posted June 24, 2012 Share Posted June 24, 2012 Now moved on to some WTKS Smooth Dark Top from 2002. This is some dark bourbon with that great Turkey profile, and I'm getting some dark chocolate out of this one tonight.Those smooth dark tops from 02/03 are my favorites. Dark whiskey for sure. Link to comment Share on other sites More sharing options...
MrAtomic Posted June 24, 2012 Share Posted June 24, 2012 When I lived somewhere with an actual climate, during warm weather I'd stuff a bottle of 100 proof VOB or white label HH in the freezer. I really like both of these bourbons chilled. Hell, I still do the same thing even though I live in climate-controlled Southern California. This year it's VOB. Link to comment Share on other sites More sharing options...
jcg9779 Posted June 24, 2012 Author Share Posted June 24, 2012 Those smooth dark tops from 02/03 are my favorites. Dark whiskey for sure.There was one little country store that had the darkest WTKS that I've ever seen (it was a smooth dark top). The only reason that it didn't walk out the door with me was that it was $70 plus tax. Link to comment Share on other sites More sharing options...
Flyfish Posted June 24, 2012 Share Posted June 24, 2012 When I lived somewhere with an actual climate, during warm weather I'd stuff a bottle of 100 proof VOB or white label HH in the freezer. I really like both of these bourbons chilled. Hell, I still do the same thing even though I live in climate-controlled Southern California. This year it's VOB.A few years back, our tour guide at FR suggested a slightly more subtle alternative to summertime bourbon on the rocks or in the freezer: Keep your glass in the freezer. It cools the drink just slightly the way a fine red wine is cooled in a cellar, not really at "room temperature." In addition, the frosty condensate on the inside surface of the glass contributes the merest drop of non-chlorinated water to help open up the nose. Link to comment Share on other sites More sharing options...
MrAtomic Posted June 24, 2012 Share Posted June 24, 2012 A few years back, our tour guide at FR suggested a slightly more subtle alternative to summertime bourbon on the rocks or in the freezer: Keep your glass in the freezer. It cools the drink just slightly the way a fine red wine is cooled in a cellar, not really at "room temperature." In addition, the frosty condensate on the inside surface of the glass contributes the merest drop of non-chlorinated water to help open up the nose.Flyfish,Thanks very much for the tip. I'm off to put a glass in the freezer and will report back. Link to comment Share on other sites More sharing options...
T Comp Posted June 24, 2012 Share Posted June 24, 2012 If the young'uns ever discover the deliciousness of a slow sipped shot from a freezer bottle of 6 year HH bottled in bond, Jager would quickly disappear from their scene. Link to comment Share on other sites More sharing options...
GaryT Posted June 24, 2012 Share Posted June 24, 2012 If the young'uns ever discover the deliciousness of a slow sipped shot from a freezer bottle of 6 year HH bottled in bond, Jager would quickly disappear from their scene. But as long as it takes for supply to catch up with demand, let's hope that doesn't happen Tonight I'm enjoying some ORVW 10 yr 90 with a little Toasted Almond gelato on the side - cheers! Link to comment Share on other sites More sharing options...
cigarnv Posted June 24, 2012 Share Posted June 24, 2012 Giving the new Bowman 17yo another try. At 147.5 it is a scorcher that IMO is not near drinkable at CS. Water seems to bring out wood and subdue the sweetness... Possibly some more time but not sure if this will be worth chasing.... Try again in a day or two"... Link to comment Share on other sites More sharing options...
passthebourbon Posted June 25, 2012 Share Posted June 25, 2012 Sipping on some WT Russell Reserve 10 in a new Glen Cairn glass. Really great value pour. Link to comment Share on other sites More sharing options...
The Boozer Posted June 25, 2012 Share Posted June 25, 2012 Sitting on the beach around a nice campfire in Northern Michigan. Enjoying a Camacho SLR #4 maduro with a glass of Pappy 15yr.Life is good. Link to comment Share on other sites More sharing options...
mosugoji64 Posted June 25, 2012 Share Posted June 25, 2012 A couple of healthy pours of Bmac's Wheated Wonderland. It's the last the bottle and really hitting the spot. May have to whip up another batch! Link to comment Share on other sites More sharing options...
Restaurant man Posted June 25, 2012 Share Posted June 25, 2012 Non chill filtered Elijah Craig 12 (party source bottling). I'll be tasting another private bottling soon and anted something to compare against. Not us ually a huge ec12 fan but this stuff is really really nice. Lots of nice fruit I don't usually get from the regular bottling and not as much earth and wood. :grin: Link to comment Share on other sites More sharing options...
Kyjd75 Posted June 25, 2012 Share Posted June 25, 2012 Working on a bottle of Baker's. I am always impressed with this pour, and surprised it doesn't get more attention than it does. I am a definite Baker's fan. Link to comment Share on other sites More sharing options...
boss302 Posted June 25, 2012 Share Posted June 25, 2012 Drank several drams of Michter's Unblended Whiskey. Then moving on to OGD 114, which is, now, the ONLY Beam product I will consciously spend money on (they make quality stuff, but, IMHO, most of it is overpriced and overly-sweet and too "filtered"). Might finish off with some Black Maple Hill before bed. Link to comment Share on other sites More sharing options...
Young Blacksmith Posted June 25, 2012 Share Posted June 25, 2012 A little 4R1B, then ND OGD 86, and finally some UD OC 10. This OC is opening nicely, first pour out of the bottle was heavenly, second was like swigging b vitamins . Last night's was pretty good though. Link to comment Share on other sites More sharing options...
MyOldKyDram Posted June 26, 2012 Share Posted June 26, 2012 Having a visit with that bottle of Town Branch in the back of the cupboard.Wont be staying long. Link to comment Share on other sites More sharing options...
ISU_grad Posted June 26, 2012 Share Posted June 26, 2012 Enjoying some 2010 FR SmB Link to comment Share on other sites More sharing options...
jcg9779 Posted June 26, 2012 Author Share Posted June 26, 2012 SB Blend and then ETL 15. Link to comment Share on other sites More sharing options...
mosugoji64 Posted June 26, 2012 Share Posted June 26, 2012 EW 1783. It's the only HH I've had with a delightful hit of corn husk on the palate. This bottle is a bit older and I'm wondering how it compares with the new "Small Batch" version. Link to comment Share on other sites More sharing options...
KYPayne Posted June 26, 2012 Share Posted June 26, 2012 OWA. I never really experience wheated bourbon except for MM (which I despise). I like the roundness of wheat, but I still prefer the bite of rye. OWA for me is like the middle ground between a Speyside malt and a rye heavy boubon. Link to comment Share on other sites More sharing options...
AaronWF Posted June 26, 2012 Share Posted June 26, 2012 I've been jumping all over the place recently. With the exception of a CEHT Tornado and '08 FR Mariage, I have not been particularly thrilled with many of the bourbons I have open. I have a Michter's 10yo 1B that is dull and an SB blend that is a bit richer but still dull to me. I have an OGD 114 that I like, actually, but I prefer to drink it fast; just seems to be made for that kind of consumption. I have an EC18 that is decent, but not particularly attractive, and Vintage 21 bourbon that tastes unequivocally like over-wooded EC18 with diminished character. I'm having a hard time getting through it.I have two excellent bottom-shelfers open that I'm pretty pleased with: VOB BiB and HH6yo BiB. They both have an old-school taste to them, with the HH accenting the thick corn side of the HH profile without getting too grassy, and the VOB emphasizing earthy fruits like potato and onion flowers (ha, that's the first time I've used potatoes and onions to describe a bourbon!). I guess I've been a bit impatient with the simple pleasures of these bottles.My bottle of 2012 FRLE1B has died on the branch, unfortunately, with the last 1/3 of the bottle having completely lost what was previously a supple finish, so last night I opened up a Binny's OBSV. If all I had to drink was FR, I'd never be lonely. Link to comment Share on other sites More sharing options...
CoMobourbon Posted June 26, 2012 Share Posted June 26, 2012 I've been jumping all over the place recently. With the exception of a CEHT Tornado and '08 FR Mariage, I have not been particularly thrilled with many of the bourbons I have open. I have a Michter's 10yo 1B that is dull and an SB blend that is a bit richer but still dull to me. I have an OGD 114 that I like, actually, but I prefer to drink it fast; just seems to be made for that kind of consumption. I have an EC18 that is decent, but not particularly attractive, and Vintage 21 bourbon that tastes unequivocally like over-wooded EC18 with diminished character. I'm having a hard time getting through it.I have two excellent bottom-shelfers open that I'm pretty pleased with...My bottle of 2012 FRLE1B has died on the branch, unfortunately, with the last 1/3 of the bottle having completely lost what was previously a supple finish, so last night I opened up a Binny's OBSV.So when you say that these bottles disappoint you, does that mean that they are not enjoyable in absolute terms? Or does it just mean that they didn't meet the standards that you have come to expect from them? (If the former, this would be really funny for obvious reasons, especially if you're digging the bottom-shelfers.) Link to comment Share on other sites More sharing options...
AaronWF Posted June 26, 2012 Share Posted June 26, 2012 So when you say that these bottles disappoint you, does that mean that they are not enjoyable in absolute terms? Or does it just mean that they didn't meet the standards that you have come to expect from them? (If the former, this would be really funny for obvious reasons, especially if you're digging the bottom-shelfers.)First of all, I didn't say anything about being disappointed, though I suppose it's an apt enough assumption. I think what I was really getting at is that I've been a little frustrated with the level of enjoyment I'm getting out of the bourbon I have open, notably the Michter's, EC18, V21 and SB blend, especially compared to the rye and scotch I have open. I also discovered, however, in the course of my post that I am getting the most pleasure out of my book-ended bourbons: CEHT Tornado and '08 Mariage on the top and VOB and HH on the bottom. I like the OGD114 too, but it's not something I reach for when I want to be taken away by flavor.I like the bourbon I drink to 'take me away' flavor-wise, and with so many humdrum bottles open, this will force me to drink my delectables faster than I'd like. I'd rather finish the uninspiring choices before the ones I'm getting more enjoyment out of, but I'm uncomfortable with drinking uninspiring juice just to make room in the cabinet for something better!There's no such thing as enjoying bourbon in absolute terms. Link to comment Share on other sites More sharing options...
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