What bourbon are you drinking - Fall 2013

[Paddy]

EWSB vintage '13...ending a great weekend with a great everyday drinking bourbon.

[mbroo5880i]

Soccer season over...celebrated with a nice pour of ECBP/EC12 (2:1) blend and then a pour of FR Small Batch.

[WAINWRIGHT]

OFBB '13 and while the nose is still fantastic the palate itself has started to dull a bit after being open for several months.

[michaelturtle1]

Sipping on a wheater vatting 2/3 sb blend (50/50) mixed with 1/3 2013 WLW, this really tamed the heat of this years WLW and is quite enjoyable wheated goodness

[bingstein]

Final pour of 2012 GTS. Wanted to open the 2013 to taste it against the 2012. Early results suggest the 2012 is slightly better, but it has been open for a few months. I think the lower proof 2013 has a chance to be great.

Has anyone dug into their 2013 yet?

[Old Dusty]

Sipping on a wheater vatting 2/3 sb blend (50/50) mixed with 1/3 2013 WLW, this really tamed the heat of this years WLW and is quite enjoyable wheated goodness

Nice idea Michael. The Wheat-O-Philes I have talked to think the '13 is a bit hot neat. Your vatting makes a lot of sense.

[Parkersback]

I finally got around to trying the Evan Williams BIB, and I like it. It sort of has the mild buttered popcorn taste I remember from some older bottles of EW 1783. All the tastes I associate with the HH bonds are there in a very balanced way. I need to do more tasting to give more detailed notes. I think Squire needs to try this, if he hasn't yet. :cool:

I think the HH bonds are such solid bourbon. Always worth having around.

[Parkersback]

Had a mingling of ND OGD 86 and OT 86: really terrific. I always think of OT as the more delicate of the two, sweeter and more refined and a little sweeter, while OGD is a little woodier, a little more rye. Well, they sure work well together.

[tylermke]

Found a local bar with some Vintage 17 (wheated) for $7 a pour. Needless to say, I didn't stop at the first glass.

[whiskeyagonzo]

Sipping some OESK tonight. Nursing my wounds from the colts getting their ass thoroughly beat today by the Rams :-(

[michaelturtle1]

Trying another wheater blend I made 40%(50/50) SB Blend 40% SW old Fitz prime and 20% '13 WLW. The prime adds a nice touch of dusty flavor to the mix

[Gillman]

Had a mingling of ND OGD 86 and OT 86: really terrific. I always think of OT as the more delicate of the two, sweeter and more refined and a little sweeter, while OGD is a little woodier, a little more rye. Well, they sure work well together.

It's that ND mojo, something lost seemingly to history but one can always hope..

Gary

[RVTsteve]

In case Mike didn't provide detailed enough notes here, check out the blow-by-blow replay here:

http://www.cooperedtot.com/2013/11/a-day-with-master-dusty-hunter-driven.html

awesome link.

Started with 50/50 SB blend on ice tonight and moved to some store selected EC12, damn good.

[Gillman]

Awesome indeed, these guys get it, and bring the reality (or almost) to us with resonant tasting notes.

Gary

[Paddy]

Moved on to KCSB. Don't know why I strayed for so long...

[petrel800]

Made a whiskey sour with some egg whites, frothy awesomeness. Finished with some GBS ETL.

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[Conquistador]

Working on some OS10 tonight. Bottle has been opened about a month, and the spicy rye kick is bringing some wonderful notes of cinnamon, which is nicely balanced with what I can only describe as hints of nutty, sweet marzipan. Sure, this is NDP bourbon, but the folks at Smooth Ambler know what they're doing.

[jwacky]

KCSB, my second pour of the stuff.

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[SLOandSteady]

Had a nice pour of ETL tonight. I'm tempted to put a little in my coffee before my flight tomorrow :grin:

[RVTsteve]

finished the night with a pour of a WFE TPS selection of barrel 391 @ 59.3%. (if i remember correctly, the bottle is in my "office") I'm liking this bottle more and more, dates and vanilla with some spice and heat but not too much.

[squire]

Crisp, cold Autumn mornings call for something rich and satisfying so I choose Barton.

[Tony Santana]

I went camping Saturday night - a bit chilly here in Wisconsin, but a clear starry night, a roaring campfire and a bottle of Bourye warmed things up.

Had never had the Bourye before, but the label said it was best enjoyed in front of a campfire looking up at the Milky Way, so what better time to open it? We have to believe the label, right? Thought it was delicious, a nice bourbon sweetness mixed with some rye kick, yet altogether smooth. My buddies, far less the bourbon enthusiasts than I, all liked it a lot as well.

[Flyfish]

Had some EC BP last night with AAA as a chaser. The finish on the EC is so long it lasted through the AAA. Best boilermaker I ever had!

[Gillman]

Just a side note on that Graham distillery and mods feel free to set up new thread if we are too far afield now, but the threads my attention was drawn to state "Pre-Pro Graham" (started by Jono). In fact what this Ren bottle shows is, the distillery was active after Prohibition as well. Liquor distilled in the 30's was being bottled mid-war. Perhaps by then the distillery had converted to alcohol production for the war effort. Those threads speculate whether a distillery in Rockford fit this bill but it wasn't clear if it was Graham or another one called possibly Belvedere.

What I find interesting is, we have a taste note that suggests this is a very tasty, impactful product, something anyone would give their eye teeth for today, yet it was produced by an unsung distillery in a region fairly distant from Kentucky.

Perhaps the revival of craft distilling will lead to this state of affairs again as the Squire was bruiting but somehow I don't think it will. This is not because they don't have the means to make a product as remarkable. It is because their attention seems diverted to all kinds of (sorry) flash and froth such as white whiskey, flavoured whisky, whiskey made with non-traditional grains, and of course numerous non-whiskey products. Nothing wrong with this as such but from a bourbon and straight rye standpoint we are surely in a different place than the pre-pro tax listing of distilleries Jono I believe linked which showed hundreds of distilleries across the distilling belt (and beyond) and these guys made bourbon, rye and of course blended whiskey which is traditional too but was basically bourbon or rye + GNS (or green whiskey). Sure the odd one made gin likely or liqueurs but America was a whiskey-drinking country then, is my point. That has changed in a fundamental way since then, IMO.

Gary

[DrBob]

My hope is that the craft distillers will be turning out good 8 year old products when they are 8+ years old. In the short term they have to make vodka, white lightning, flavored beverages, and oddball concoctions to differentiate themselves from other young whiskeys. Being an optimist I like to think that these craft distillers got into the business because they like bourbon , hopefully they remember that as they develop.