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Jack Daniels - The Banana Daiquiri of American Whiskey


Barrel_Proof
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Nothing more to say. The thread title says it all -- well most of it, anyway. :cool:

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There is also a "Manhattan with a dash of cherry juice" version, which (in my experience) is restricted to Silver Select and some domestic SBs. I would add too that a banana ester does characterize the Black Label, but IMO again the overall quality of the Black Label, despite the proof drop, is much improved over 10 years ago.

Gary

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You read it here first, boys and girls, BotY Gillman just coined the term "banana ester." Well done, Gary!

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Geez Cliff, Gary..... you're almost convincing me I need to go out and buy my first JD Black bottle in 20 years.... almost ;):D

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If'n ya care for 'nanas in your whiskey, go ahead! I, for one, prefer to head to Kentucky for my whiskey!

Geez Cliff, Gary..... you're almost convincing me I need to go out and buy my first JD Black bottle in 20 years.... almost ;):D
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Different strokes. I don't mind the taste today and I find in many Single Barrels it is absent or almost so, especially the 100 proof Silver Select. My suggestion Cam if you are thinking of revisiting it, is to buy a small bottle of Black and see if you like it. If you don't, it will make a good whiskey-and-Coke. If you do, I'd look next for the Single Barrel if available there. You may hit a cherryish one, or it may have the classic estery taste of Jack, but SB is a heavy-bodied, complex drink which many like who don't take much to the regular Black.

Gary

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  • 4 weeks later...
You read it here first, boys and girls, BotY Gillman just coined the term "banana ester." Well done, Gary!
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You read it here first, boys and girls, BotY Gillman just coined the term "banana ester." Well done, Gary!
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Well, we all know what the answer is. A future bananas foster needs spraying with Silver Select! Call it a Bananas Buster! :)

Gary

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If our planed trip for next years Sampler comes together, I'm happy to bring the Silver Select if I can get it duty free in either Sydney or Dallas...

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Look forward to seeing you then, Cam! (And if the sauce in the pan has a cherry note, no one will complain I think :)).

Gary

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