What is on your list of bad bourbon?

[DBM]

I know this is purely opinion, but I find it interesting that I don't see any comments on bourbon that is simply bad - poorly made, off putting flavors, undrinkable at any price - a bottle that will find the sink after an attempt to drink it.

Do any bourbons make this list for you? Is the bourbon industry so mature that bad bottlings don't often make it to market?

[callmeox]

You don't see many threads like that here because what one person may dislike, another may enjoy.

If you're looking for a guide on what to avoid, how will you know if you don't try some yourself?

Disliked bottlings will likely fall into these categories:

Too young (easy to list)

Finished whiskey that misses the mark (WR and BT have candidates here)

House styles that some dislike (BT grassiness, Beam yeast funk, metallic Woodford, HH mint)

Gimmicks (quick aged, etc)

An off bottle from any distillery is possible but not very common.

Edited March 16, 2013 by callmeox

[petrel800]

I'll bite, I'm sure there are folks out there that enjoy the stuff, but at this point I steer completely clear of Woodford. Woodford anything . . . Standard, Double Oaked, Special Releases. No thanks, I've had too many completely disappointing experiences and there stuff isn't cheap.

[DBM]

You don't see many threads like that here because what one person may dislike, another may enjoy.

If you're looking for a guide on what to avoid, how will you know if you don't try some yourself?

Disliked bottlings will likely fall into these categories:

Too young (easy to list)

Finished whiskey that misses the mark (WR and BT have candidates here)

House styles that some dislike (BT grassiness, Beam yeast funk, metallic Woodford, HH mint)

Gimmicks (quick aged, etc)

An off bottle from any distillery is possible but not very common.

Thanks for the thoughtful reply. My intent was to ask if BAD bourbon makes it to market. Stuff that doesn't taste like bourbon. Swill. Backyard spirits that don't deserve to have "bourbon" on the label. Not dislike, but bad. Mogen David wine bad. Vodka that makes rubbing alcohol a better alternative bad.

I can walk down the Total Wine pallets and see handles of vodka that I wouldn't wish on my worst enemy, but it's easy to produce cheap vodka that tastes terrible. I wonder if bourbon producers recognize the investment that needs to be made and simply avoid the lowest-end production.

[Steve99]

I've found very few I dislike. Ezra Brooks tops my list. It is just too oaky for me in a young wood way. It's got a nose and taste that I just can't cme to terms with. I actually ended up pouring it down the sink. Also seems the longer it's open the worse it gets for me.

I've also had bad luck with OGD, although I love the 114.

Initially I didn't like Rittenhouse Rye, but after working my way back to it after really liking a number of other ryes, I'm now a fan.

[KDM]

while not really a bourbon....yet, I can't seem like any of the white dogs I've tried

[HighInTheMtns]

Thanks for the thoughtful reply. My intent was to ask if BAD bourbon makes it to market. Stuff that doesn't taste like bourbon. Swill. Backyard spirits that don't deserve to have "bourbon" on the label. Not dislike, but bad. Mogen David wine bad. Vodka that makes rubbing alcohol a better alternative bad.

I can walk down the Total Wine pallets and see handles of vodka that I wouldn't wish on my worst enemy, but it's easy to produce cheap vodka that tastes terrible. I wonder if bourbon producers recognize the investment that needs to be made and simply avoid the lowest-end production.

Essentially all very inexpensive bourbon comes from just a handful of distilleries who all make only 1, 2, or 3 bourbon distillates each. At the time it is entered into a barrel, the distillate that is destined to become a highly sought after limited edition bottle is identical to the distillate that is dumped at three years old to become a value brand. Anything that is labeled Straight Bourbon must meet particular standards of production and has at least some degree of quality. If you want to know what the bottom end of bourbon is, it's easy. Go buy some three year old 80 proof juice and give it a try. It's not costly.

[DBM]

Essentially all very inexpensive bourbon comes from just a handful of distilleries who all make only 1, 2, or 3 bourbon distillates each. At the time it is entered into a barrel, the distillate that is destined to become a highly sought after limited edition bottle is identical to the distillate that is dumped at three years old to become a value brand. Anything that is labeled Straight Bourbon must meet particular standards of production and has at least some degree of quality. If you want to know what the bottom end of bourbon is, it's easy. Go buy some three year old 80 proof juice and give it a try. It's not costly.

That was one of the possible answers I've contemplated for myself; that (straight) bourbon, by definition, has a degree of quality which lends itself to a respectable product for those who have a palate for bourbon.

I've tried very inexpensive, young bourbon from the big distilleries and didn't find it unbearable. On the other hand, I have had micro-barreled bourbon and found it to be a poor substitute for even the most average straight bourbon.

[smokinjoe]

I just can't find much to like from the craft distillers when it comes to bourbon. The Berkskhire Mountain is about the only bourbon tasting one I've tried. IMO, the crafts have a long, long, long, long, long, long, loooooooooooooooooooooooooooooooooooooooooooong way to go with aged bourbon whiskey. And honestly, I'm not sure they're ever going to get there. I do appreciate their trying, though.

[squire]

DBM there are no bad Bourbons just some that are less desirable and that's not a brand, rather it's a category. The second largest selling whisky behind Bourbons are the Canadians which for the most part are inexpensive three year old blends targeted to the price conscious buyer who wants a decent mixer. Accordingly, the major Bourbon Houses all produce comparably priced entry level offerings and to their credit some of them are straights and not blends.

The is no such thing as rotgut from any of the major Bourbon Houses. The whisky coming of the still is exactly the same quality as what is eventually bottled as an inexpensive brand or a fully aged BIB. Every day Beam, HH, BT, 4R, BR, have millions of gallons of Bourbon that turn four years and one day old. Some of these barrels will mature further into greatness but many aren't going to get much better and those are the ones that get blended into the basic brands.

You make your choice and pay your money. I think most consumers will pour some Jack Daniels for the boss when he comes over for dinner and after he leaves reach for a plastic bottle of Kentucky Gentleman (good blend as such things go) and settle back.

Actually value brands get quite a lot of play on posts here but usually in reference to something else. We don't see a lot of posts specifically about the value brands simply because, for the most part, they are uninteresting.

[GaryT]

I don't know that I've ever had a "bad" bourbon in terms of a bottle I thought was just rotten. I've certainly had some that I disliked, but I didn't have the impression that they were toxic swill - just too young and aged on top floors to try to accelerate flavors. I have not found a lot of craft distillers products I thought were great (I'm not counting HW in this category), although I did really like some of Corsair's offerings that they had at KBF in September. Unfortunately some of those were not being sold retail yet - but their "Old Punk" (a pumpkin spiced flavored whiskey) was amazing. Or maybe it just lined up with that early fall weather. The Balcones stuff I've tried I would not bother with (but again, I don't think it was "bad" - just not my thing).

[squire]

Gary did you like the HW own make or their sourced whisky?

[fishnbowljoe]

Pretty much my same list from the "Down The Drain" thread. Only with a couple of additions.

My original list: Gran Legacy and Old Crow Reserve

Additions:

Woodford Reserve Masters Collection Sonoma Cutrer and Cody Road

Maybe one other too, but I won't go into details. Jury is still out.

[T Comp]

I can walk down the Total Wine pallets and see handles of vodka that I wouldn't wish on my worst enemy, but it's easy to produce cheap vodka that tastes terrible. I wonder if bourbon producers recognize the investment that needs to be made and simply avoid the lowest-end production.

Remember every straight bourbon is born with a silver spoon in its mouth, next to vodka, based on mashbill and maximum distillation proof (160 proof). Add the minimum 2 years in wood and it's a knockout in the first 10 seconds of the first round :grin:.

The only bad bourbon (from the majors) I've had in the last several years is a current 86 proof Old Fitz Prime bought at a RiteAid in Kentucky. My wife wouldn't even cook with it, but...it cost me a whopping $8.49. The most current 4 year Heaven Hill BIB I picked up last spring (not the 6 year) was awfully doggy too. That one put me back $9.49.

[Borchard]

?..The most current 4 year Heaven Hill BIB I picked up last spring (not the 6 year) was awfully doggy too. That one put me back $9.49.

this made me think, it seems like some of the Small Batch, or Single barrel, or specially offerings can be like a wine vintage, I.e. "2010 was great, 2011 wasn't as good, etc....

with that in mind, are there some of these that people have tried and wondered what happened with that particular "vintage".

[compliance]

The only one I'd say was absolutely terrible was some Hudson bourbon or rye that I had. Tasted like crap tequila and raisins.

[WAINWRIGHT]

You guys have already put a pretty comolete list together.I will second the notions on Cody Road,Hudson Baby Bourbon,Old Crow and add the current Rebel Yell to the list,damn is this stuff bad!

[Barrel_Proof]

This is one very informed post. Just sayin'.

You don't see many threads like that here because what one person may dislike, another may enjoy.

If you're looking for a guide on what to avoid, how will you know if you don't try some yourself?

Disliked bottlings will likely fall into these categories:

Too young (easy to list)

Finished whiskey that misses the mark (WR and BT have candidates here)

House styles that some dislike (BT grassiness, Beam yeast funk, metallic Woodford, HH mint)

Gimmicks (quick aged, etc)

An off bottle from any distillery is possible but not very common.

[LostBottle]

Not a bourbon, but Wild Turkey Rye 81 is f*ck*ng horrible.

[Wedge]

I once had a bottle of Basil Hayden that I just couldn't choke down. I can only describe it as tasting like what I would imagine liquid mercury tastes like. The contents of that bottle ended up fowling the sewer system. Just the thought of giving that brand another chance makes me retch.

[GaryT]

Gary did you like the HW own make or their sourced whisky?

[Fitz1776]

It probably doesn't really count but I was given a few nips of Red Stag infused bourbon and it was vile and undrinkable.

[Borchard]

It probably doesn't really count but I was given a few nips of Red Stag infused bourbon and it was vile and undrinkable.

AMEN! I'll definitely second this!

[Grain Belt]

It probably doesn't really count but I was given a few nips of Red Stag infused bourbon and it was vile and undrinkable.

Agreed also. I just pray to the bourbon gods that Beam uses substandard juice to blend with their cherry swill. I would hate to think that some of the bourbon used for Red Stag could have become a Beam Black or Knob Creek. Evan Williams cherry is just as awful but it is actually not blended with bourbon. HH uses american whiskey beause it talks about "grain neutral spirits" being a large percentage on the label. Again it is awful but at least they ruining less bourbon.

[higgins]

I have to feel certain that Beam uses their substandard barrels for making Red Stag. For what it's worth, I actually thought it was ok when I tried it. Obviously not something I would drink often, but on ice for a change of pace it wasn't bad.