What bourbon are you drinking? Summer 2013

[ChainWhip]

Tried some A.H. Hirsch 16 tonight for the first time.

While good, it wasn't "irrational exuberance" good.

[GaryT]

Tried some different aged mingles of OWA/Larceny, then moved to some SB Blend before sipping a bit of late 80's ND Old Taylor, ND Bourbon Deluxe, HH BIB, and finally WFER 25yr. Still finding the 25yr to be too woody, but it does seem to have improved with more air time.

[HP12]

OGD114 / 2012 and ECBP batch #1. Delish.

[TunnelTiger]

Started the afternoon off with two pours of a just opened FRSB 2012 & the rest of the evening depeleting a bottle of FR yellow

[michaelturtle1]

Tried some A.H. Hirsch 16 tonight for the first time.

While good, it wasn't "irrational exuberance" good.

I have yet to figure out how a $60 bottle suddenly spirals into a $600+ bottle. I had a pour at a restaurant and was expecting brown magic in a glass but was left with a shrug of the shoulder thinking it was OK

[Old Dusty]

I have yet to figure out how a $60 bottle suddenly spirals into a $600+ bottle. I had a pour at a restaurant and was expecting brown magic in a glass but was left with a shrug of the shoulder thinking it was OK

Interesting backstory+scarcity+social media buzz/top10 lists=irrational overpayment.

Edit: and I have had the same reaction as you to my taste of it.

[ramblinman]

ETL, and ECBP Batch #1 this afternoon. Maybe a little rye next.

[Tony]

Mint Julep with some OWA107 then topped it off with some FRYL.

Best regards, Tony

[theglobalguy]

4R Private Selection....man, they make a fine product!

[draiiinage]

Tried some A.H. Hirsch 16 tonight for the first time.

While good, it wasn't "irrational exuberance" good.

Wow that's quite a pour

[KySalesRep]

Having some FRSB LE 2012. I love me some FR!

[Rkkingsley]

I have yet to figure out how a $60 bottle suddenly spirals into a $600+ bottle. I had a pour at a restaurant and was expecting brown magic in a glass but was left with a shrug of the shoulder thinking it was OK

I'm hesitant to pay big bucks for a pour a holy grail type bourbon at a bar/restaurant based on my palate's variation from night to night. However, due to their scarcity I don't know how to taste them otherwise. Rock/hard place.

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[whiskeyagonzo]

A big fat pour of OGD 114. A moment of silence for the empty bottle please.

[Yeti]

Looks about right to me.

Speaking of OGD, I'm sipping a 50/50ish vat of the OGD and HH BIBs. I think there's a slight bit more OGD. Not loving it, but there's nothing wrong with it necessarily. It's OGD with a slight astringency on the nose and palate. Will probably pour it on ice with some ginger ale when it gets hot again.

[bingstein]

I have not liked the last few bottles of Weller 12 I've had as much as I did about a year ago. I decided to decant about a liter of it in the hopes it'll be better (and because I never use the nifty decanter). Almost immediately I noticed some condensation on the inside of the decanter.

Couple questions: is the condensation inside the decanter normal? Has anyone else noticed any drop off in the W12? For those who decant, how long should I give it?

[theglobalguy]

I have not liked the last few bottles of Weller 12 I've had as much as I did about a year ago. I decided to decant about a liter of it in the hopes it'll be better (and because I never use the nifty decanter)[ATTACH]16175[/ATTACH]. Almost immediately I noticed some condensation on the inside of the decanter.

Couple questions: is the condensation inside the decanter normal? Has anyone else noticed any drop off in the W12? For those who decant, how long should I give it?

Searched on here and found;

"I'm assuming we are talking about condensation on the inside of the bottle, if this is the case don't worry, it will happen under the right conditions (temp & pressure). As long as nothing is escaping the bottle then it will all go back to liquid when the conditions go back to normal. Really it is the same principle as distillation except since there is nowhere for the gas to go it condensates on the glass then falls back into the bottle. I would only be concerned if I knew it was escaping the bottle then you have to hope the cork is doing it's job."

http://www.straightbourbon.com/forums/showthread.php?7406-Condensation-build-up-on-inside-neck-of-brand-new-bottle

[bingstein]

Searched on here and found;

"I'm assuming we are talking about condensation on the inside of the bottle, if this is the case don't worry, it will happen under the right conditions (temp & pressure). As long as nothing is escaping the bottle then it will all go back to liquid when the conditions go back to normal. Really it is the same principle as distillation except since there is nowhere for the gas to go it condensates on the glass then falls back into the bottle. I would only be concerned if I knew it was escaping the bottle then you have to hope the cork is doing it's job."

http://www.straightbourbon.com/forums/showthread.php?7406-Condensation-build-up-on-inside-neck-of-brand-new-bottle

Perfect! Thank you for that. Well good, I suppose it can sit in the decanter for awhile then.

[theglobalguy]

Perfect! Thank you for that. Well good, I suppose it can sit in the decanter for awhile then.

Not an expert on this, but would assume not much different than sitting in open bottle after a period of time from the standpoint of oxidation.

I have a mantle where i keep open bottles in a basement (climate controlled within +/- 5F, don't know if it's shape of bottle or content, but i have seen 1 or 2 do this while all the bottles around them did not.

[bingstein]

Not an expert on this, but would assume not much different than sitting in open bottle after a period of time from the standpoint of oxidation.

I have a mantle where i keep open bottles in a basement (climate controlled within +/- 5F, don't know if it's shape of bottle or content, but i have seen 1 or 2 do this while all the bottles around them did not.

When it's all said and done, when the Weller 12 gets to a point where I think it reflects what I remember my first few bottles of it tasting like, it won't last long in that decanter.

Thanks for the advice though. I'm glad others have seen this happen to and, more importantly, it hasn't affected the quality of the juice inside.

[Sasquatch]

1974 WT 101 with a bizarre, one-off Rocky Patel.

:confused:

[whiskeyagonzo]

Well the day is done and I'm enjoying my new favorite 2013 FR LE SB.

[393foureyedfox]

hadnt tried WT101 before, so took a 200mL of it in my pocket to a family reunion. i have had the rare breed before.

i wish WT would offer something like a WT125, then i might be interested. it was the 'smoothest' 101 proofer ive come across, yet i cant say that 'smooth' is what i like in a bourbon. i like a high proof punch in the mouth

[393foureyedfox]

ECBP batch #1. Delish.

dammit.....just......dammit

[theglobalguy]

dammit.....just......dammit

maybe worth a road trip to the HH gift shop for their version?

[smknjoe]

The RB is barrel proof. Can't get any higher than that. Higher proof doesn't mean it's better. It's just that barrel proof means it hasn't been cut with water which usually leads to more flavor.