MrAtomic Posted May 18, 2013 Share Posted May 18, 2013 3:1 OWA to Weller12 with a splash of 120 proof Knob Creek SB works for me.This sounds great. I do something quite similar that's worked out well. 3:1 OWA to Weller 12 plus 0.5 of FRSB. I'll have to grab some Knob Creek SB and give Sailor22's recipe a try.And I agree with the comments noting that Weller 12 has gotten increasingly dry and thin. I wonder if this change has anything to do with its increasing availability on the West coast. This is just anecdotal, of course, but years ago when Weller 12 was nowhere to be found in California, I think it tasted different. Now it's easy to find, but not quite as desirable. Then again, maybe my taste memory is playing tricks, or perhaps BT is making the same quantity of Weller 12 and just sending it to different markets. Link to comment Share on other sites More sharing options...
T Comp Posted May 18, 2013 Share Posted May 18, 2013 So, is someone going to share the Sailorman's recipe?I believe Sailor has an interest in keeping that one to himself Squire. More than a few that much I know. Link to comment Share on other sites More sharing options...
squire Posted May 19, 2013 Share Posted May 19, 2013 All the more reason to visit Tallahassee. Link to comment Share on other sites More sharing options...
michang5 Posted May 19, 2013 Share Posted May 19, 2013 The blind tasting throwdown I just conducted with with OWA, Weller 12 and the 50/50 blend was very eye opening. First off, the Weller 12 came across as a unpleasant bomb of wet wood and resin. This really shocked me as W12 has been my favorite daily/value pour. I'd like to blame it on a bad bottle or decrease in overall quality as this third bottle seems much thinner and unbalanced than my previous two. But the simpler explanation would be that my palate has gotten better. Either way, it feels a bit like when I found out that Santa wasn't real. The OWA (new NAS bottle) was quite a bit better than the 12. I much preferred the sweetness of the Antique to the wood bomb 12. But I could definitely detect a mild abrasiveness to the OWA -- more burn, more corn, less wood, less complexity overall. It tasted young and unrefined.As expected, the blend was nice combination of sweetness, woodiness and complexity. I can't gush over it because tasting all three mostly exposed the weaknesses of the source bourbons. I expect to do another tasting soon against Larceny and the Jefferson's 18 I'm hiding in the back of the cabinet. Link to comment Share on other sites More sharing options...
Gillman Posted May 19, 2013 Share Posted May 19, 2013 With the last three (particular) bottles mentioned, it may well be no combination would work well, but I would try combining in proportions different than 1:1 since doing that can completely change the result. 3:1 might work better possibly, the OWA to the other. It's funny how, at least in my experience, sometimes even a few drops of one or the other changes the taste and certainly sometimes the mouthfeel. Of course there is a practical limit on how many variations you can try. Gary Link to comment Share on other sites More sharing options...
GaryT Posted May 19, 2013 Share Posted May 19, 2013 Individually I've preferred OWA over W12 every time, but I think I like my SB blend better than OWA. Thus far it is the only mingle I've done where I really felt the result was greater than the sum of its parts (and I have to thank SB.com for providing it - who knows how long it would have taken me to find that through random combinations!!) Link to comment Share on other sites More sharing options...
justataste Posted May 20, 2013 Share Posted May 20, 2013 I've been enjoying a blend of OGD 114 and WSR 50/50. I've been very surprised. Usually how I cap off the evening now. Link to comment Share on other sites More sharing options...
Trey Manthey Posted May 20, 2013 Share Posted May 20, 2013 I'm usually not too adventurous with inter-distillery blends, but I'm always up for mixing two drams from the same distillery. I dig the SB blend ok, but it's just different, not better, IMO.Both of these are high-dollar blends, but they work well and for my palate are better than the individual parts:50/50 Wild Turkey American Spirit / Tradition50/50 Hirsch 22 rye / Hirsch 25 rye Link to comment Share on other sites More sharing options...
kyrocklover Posted May 20, 2013 Share Posted May 20, 2013 I'm not much on vatting but I enjoy a 50/50 mix of ODG 114 and KC as well as a 50/50 mix of OGD 114 and KCSB. Link to comment Share on other sites More sharing options...
smokinjoe Posted May 20, 2013 Share Posted May 20, 2013 I've been enjoying a "Squire" now and again. ~3:1 VOBBOB to OGDBIB. Not sure if that's the ratio I'm going to settle on as in my wheelhouse, but I'm definitely favoring a higher percentage of the Barton in the mix.I'll add that I am one that also finds the SB Blend to be a sum better than it's parts. Even though, I love OWA by itself. Link to comment Share on other sites More sharing options...
Clavius Posted May 21, 2013 Share Posted May 21, 2013 I did a 1:1 SB Blend a few months ago. It was fun to do and was quite good. However, if I do it again in the future I will try another ratio. Link to comment Share on other sites More sharing options...
mbroo5880i Posted May 21, 2013 Share Posted May 21, 2013 I've been enjoying a "Squire" now and again. ~3:1 VOBBOB to OGDBIB. Not sure if that's the ratio I'm going to settle on as in my wheelhouse, but I'm definitely favoring a higher percentage of the Barton in the mix.I'll add that I am one that also finds the SB Blend to be a sum better than it's parts. Even though, I love OWA by itself.I am such a newbie...I know that VOB is Very Old Barton (not sure what the BOB is). I also know that OGDBIB is Old Grand Dad Bottled in Bond. What does SB stand for? Thanks! Sorry for such a basic question! Link to comment Share on other sites More sharing options...
squire Posted May 21, 2013 Share Posted May 21, 2013 SB usually means Single Barrel and I suspect Joe meant BIB rather than BOB. Link to comment Share on other sites More sharing options...
mbroo5880i Posted May 21, 2013 Share Posted May 21, 2013 SB usually means Single Barrel.Thanks! So when someone references a 1:1 SB blend they are mixing two single barrel bourbons in equal parts. I have never mixed bourbons but I might try the VOB/OGD blend. See, I am learning stuff already!:grin: Link to comment Share on other sites More sharing options...
Phil T Posted May 21, 2013 Share Posted May 21, 2013 (edited) I am such a newbie...I know that VOB is Very Old Barton (not sure what the BOB is). I also know that OGDBIB is Old Grand Dad Bottled in Bond. What does SB stand for? Thanks! Sorry for such a basic question!The BOB is a typo ( he meant BIB).The SB is StraightBourbon. The name of this site. If you search SB blend or gillmanizing, there's a ton of good info about vatting Edited May 21, 2013 by Phil T Link to comment Share on other sites More sharing options...
squire Posted May 21, 2013 Share Posted May 21, 2013 Phil is correct (I really need to get my eyes checked) SB blend is a fairly recent phrase that does refer to our site and is a blend of Weller 12 year old (90 proof) and Old Weller Antique (107 proof). It can be 50/50 or whatever you prefer so what you wind up with is a drink about 100 proof with the attributes of the aged expression and the vibrancy of the higher proof younger expression. Link to comment Share on other sites More sharing options...
mbroo5880i Posted May 21, 2013 Share Posted May 21, 2013 Phil is correct (I really need to get my eyes checked) SB blend is a fairly recent phrase that does refer to our site and is a blend of Weller 12 year old (90 proof) and Old Weller Antique (107 proof). It can be 50/50 or whatever you prefer so what you wind up with is a drink about 100 proof with the attributes of the aged expression and the vibrancy of the higher proof younger expression.Awesome. I already have OW12 and plan to try OWA so that is a natural blend to try. OGD and VOB sounds like a very inexpensive experiment that should be a fun try. Thanks! I am sure that I will ask a LOT more basic questions. I want to learn because the more I learn the more I will enjoy! Link to comment Share on other sites More sharing options...
smokinjoe Posted May 21, 2013 Share Posted May 21, 2013 Me don't type two good... Thanks for picking me up, fellas. BTW mbroo, ask as many questions as you like. We are itchin' to show our knowledge, and Hoosiers are universally loved on SB! If I answer one of your questions though, get a second opinion... Welcome aboard! :toast: Link to comment Share on other sites More sharing options...
mbroo5880i Posted May 21, 2013 Share Posted May 21, 2013 Me don't type two good... Thanks for picking me up, fellas. BTW mbroo, ask as many questions as you like. We are itchin' to show our knowledge, and Hoosiers are universally loved on SB! If I answer one of your questions though, get a second opinion... Welcome aboard! :toast: Thank you. Obviously, Bourbonian of the Year, makes me pay more attention to your advice! Thank you for the welcome and I look forward to trying to a lot more and different bourbons! Link to comment Share on other sites More sharing options...
mosugoji64 Posted May 21, 2013 Share Posted May 21, 2013 Phil is correct (I really need to get my eyes checked) SB blend is a fairly recent phrase that does refer to our site and is a blend of Weller 12 year old (90 proof) and Old Weller Antique (107 proof). It can be 50/50 or whatever you prefer so what you wind up with is a drink about 100 proof with the attributes of the aged expression and the vibrancy of the higher proof younger expression.The last batch I made was a 60/40 OWA/W12 vatting. I've enjoyed that even more than the superb 50/50, so I'll probably stick with that ratio next time. But, as they say, YMMV and the fun is in the experimentation! Link to comment Share on other sites More sharing options...
qman22 Posted May 28, 2013 Share Posted May 28, 2013 I've been enjoying my SB blend with a Weller 12 heavy ratio of 3:1. I like the oakyness of the W12 to dominate, with the OWA providing another layer of depth with its sweetness and thicker mouth-feel. I haven't been feeling the OWA heavy ratios as much... Link to comment Share on other sites More sharing options...
black mamba Posted May 30, 2013 Share Posted May 30, 2013 All this recent talk of 8 yr old OGD got me thinking . . . . so I mixed (blended) OGDBIB with RR10 90 pf to get some wood notes along with the great spice flavor of OGD (about an 8 yr old average).All I can say is, any of you that have both of these bourbons should RUN to the cabinet and blend these 50/50. It's outstanding! Link to comment Share on other sites More sharing options...
squire Posted May 30, 2013 Share Posted May 30, 2013 That's interesting mamba, I haven't been much into blending but may start. Link to comment Share on other sites More sharing options...
black mamba Posted May 30, 2013 Share Posted May 30, 2013 This was strictly an "in the glass" blending, so no chance for it to meld (if indeed such things do happen?). It was so promising that as soon as I have an empty I'll try a measured 6 oz of each and let it sit for a couple days, then retry. Link to comment Share on other sites More sharing options...
squire Posted May 30, 2013 Share Posted May 30, 2013 I think they do meld, or at least some of the Master Blenders at major houses so believe. Link to comment Share on other sites More sharing options...
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