Black Bourbon Cleveland Whiskey

[MacinJosh]

I wondered about that too. What's it take to get a 62?

[MacinJosh]

Even with it being a very bad bourbon, the stuff is still flying off the shelves here in north east Ohio. I would like to add that apparently I need to start sampling various products in my garage so that I can start to pick up flavors such as caulking glue and silicone.

Edited April 12, 2013 by MacinJosh

[steeltownbbq]

I live in Cleveland- so like a lot of locals I gave this a try. I'll share my thoughts and those of several friends.

Me - 1st taste "Not as bad as I expected"

Me - tonite -"I get two flavors - solvent and ashes."

Rick (Single malt drinker) "It has a cork - it must be good"

Vern (Seagrams Honey in diet cream soda drinker) "I like it - doesn't taste strong like your other bourbons"

Jose (Beer brewer) "Pretty much a one note song, but a nice bottle for olive oil "

Ken (Bourbon and Scotch drinker) "It's a lot better than Columbus Bourbon"

Mike (drinks anything) "Way better than Columbus Bourbon"

No way I'll drop another $30+ on this - I'll be in Frankfort next week - I'll be bringing back some real bourbons

[MacinJosh]

Getting caught up on WhiskyCast and just listened to episode 417. Mark reviewed this one and didn't have very nice things to say. His final score was a 60 (and he said that was being generous)....looks like we were on the same page.

[DeanSheen]

Ken (Bourbon and Scotch drinker) "It's a lot better than Columbus Bourbon"

Mike (drinks anything) "Way better than Columbus Bourbon"

So it's better than CBUS bourbon, thats a ringing endorsement.

[snidelywhiplash]

I worry that non-bourbon drinkers will think that's what bourbon tastes like and never touch bourbon again. On the other hand, screw 'em. They paid their money and took their chance.

</lurk>

While I appreciate and agree with this sentiment on one level, after seeing what popularity has done to the prices and spirit quality of Scotch whisky, I'd almost rather not have bourbon get any more popular.

[ramblinman]

Featuring a recent favorite around here, Cleveland Whiskey

http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years.

Edited May 6, 2013 by ramblinman

[MyOldKyDram]

They start with young bourbon to begin with. And I sure as hell couldn't tell it had been "aged" beyond the bulk they bought. But hey, I wish everyone would start drinking this slop and leave the good stuff alone.

[Meruck]

Continuous heated charcoal filtering would do the same thing........maybe

[squire]

After reading that article my mind is definitely made up.

[Meruck]

After reading that article my mind is definitely made up.

Has your wife told you what that is yet?

[squire]

Shss, don't wake her up.

[Dolph Lundgren]

I worry that non-bourbon drinkers will think that's what bourbon tastes like and never touch bourbon again. On the other hand, screw 'em. They paid their money and took their chance.

Given the current market, I can only hope...

[DeanSheen]

I have a sample here at my desk someone gave me from a launch event. I have been loathe to try it.

[ramblinman]

I have a sample here at my desk someone gave me from a launch event. I have been loathe to try it.

Try it, and if possible film your reaction as the taste "develops"

[cowdery]

I wrote about this today and it occurs to me that what Beam does with Devil's Cut is a very mild version of what Cleveland is doing, which is forcing more extractives from the wood. From the taste of Devil's Cut, what you mostly get is a lot of tannic acid, which is okay when it's a little bit more -- whatever charm Devil's Cut has comes from that -- but a lot more would taste really awful.

I also don't want to think ill of Tom Lix. I want to think he is merely misguided. But with his training he knows the right way to demonstrate what his process does is not to compare his whiskey to Bulleit or Knob Creek, as he's been doing, but to the 6-month old (allegedly) bourbon he started with. Has anyone heard of him allowing someone to taste that?

Although one assumes that if it was a complete scam, the product would taste better.