What bourbon are you drinking - Fall 2013

[squire]

Before I'm seen as painting with a broad stroke let me add that by Micros I mean folks like Todd Leopold, Tom McKenzie, Balcones, Smooth Ambler and others cut from that cloth. Craftsmen who openly post here about what they are doing and why, using the traditional classics as a template and creating their own interpretation. Just like the original founders, the Dants, Beams, Medleys, Stitzels, Taylor, Daniel and others who made the same thing but in their own way.

[Gillman]

I hope the Doc is right and no question Todd, Tom and the others mentioned will in time produce fine straight bourbon or rye.

But in the heyday America had hundreds and hundreds of distillers. There was so much rye, so much bourbon, not all great but you couldn't get away with selling anything inferior under that name except in times of shortage. They all had to work hard to create a good marketable product and we know the general standard was high - the competition surely created it. Many here still remember the tail-end of the era or have tasted dusties which show the proof.

I'm with both of you, I hope the era recurs, but somehow...

Gary

P.S. I fully understand the rationale to produce white whiskey, vodka, gin. I am not knocking it but I offer what can only be the personal opinion that as soon as practicable producers should minimize these in favour of fully aged products. I believe this is in their own interest as I doubt a permanent market can be created for a white whiskey, for example, that has a highly congeneric taste. Corn whiskey was like that and in the pre-craft era it had very small sales.

[squire]

Good thoughts guys, let's continue this in a new thread I've started, Of Micros and Men.

[tylermke]

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.

Tony, where are you located in WI? I'm in Milwaukee.

Feel free to shoot me a PM if you are ever around the area. Milwaukee needs more bourbon enthusiasts!

[fishnbowljoe]

Long day at work. Typical Monday. Snow on the ground when I left work to come home. I ain't ready for this crap! :smiley_acbt: A nice pour of AA BIB was just the ticket to set things right when I got home. :cool:

[GaryT]

Some WT101 which is really hitting the spot this lovely Monday evening :yum:

[TunnelTiger]

On second pour of PHC7. This is just so good. Wish I could have tried the earlier versions which most say were better.

[White Dog]

Tony, where are you located in WI? I'm in Milwaukee.

Feel free to shoot me a PM if you are ever around the area. Milwaukee needs more bourbon enthusiasts!

We certainly do not. It's tough enough to stockpile VWFRR.

[White Dog]

On Nov. 11th, this vet started with VWFRR, moved on to PHC 4 grain, and now I'm having ND OGD 86pr.

[HighInTheMtns]

I'm having a little taste of a sample of Very Old Scout 19 years old, courtesy of the illustrious leader of the Appalachian Whiskey Society. Thanks buddy!

[boneuphtoner]

On second pour of PHC7. This is just so good. Wish I could have tried the earlier versions which most say were better.

I agree 100%...never had the earlier versions, but if rumor is true and this is the last offering, I'm thankful I've had the chance to experience it!!!

[jersey12]

Having a glass of Smooth Ambler 7 yr. While I am definitely enjoying it , I would have put money on this being a straight rye if I was given this blind. Anybody else have a similar experience?

[393foureyedfox]

Dickel 9/103. its growing one me. nice mouthfeel but my cracked lips tell me its about 200 proof.

for a split second every now and then i get the vitamin thing others talk about. as soon as i notice it though, its gone.

overall, it leaves a great, and long lasting, aftertaste

[squire]

This old vet is having some Grand Dad.

[RVTsteve]

Lifting my glass to those that served. Thank you, gentlemen and ladies. Started with some PS EC12 and on to 50/50 SB blend with my steak.

I'm having a little taste of a sample of Very Old Scout 19 years old, courtesy of the illustrious leader of the Appalachian Whiskey Society. Thanks buddy!

very nice, whaddya think?

[HP12]

On Nov. 11th, this vet started with VWFRR, moved on to PHC 4 grain, and now I'm having ND OGD 86pr.

This old vet is having some Grand Dad.

Thanks for serving on two fronts gentlemen...in the armed services and with good pours. Again, thanks for serving!

[petrel800]

A little GBS ETL following a Sazerac cocktail.

[smokinjoe]

To our Vets here on SB (whitedog, Squire, etal) and all others wherever you may be, I salute y'all with this pour of WT Tribute. Thank you for stepping up.

:toast:

[Paddy]

A toast of VOB BIB to all who have served! My deepest gratitude ladies and gentlemen of the armed forces, past and present.

[DrBob]

working on a bottle of Bulleit 10 yr. Can definitely tell this is four roses in disguise.

[michaelturtle1]

A nice nip of Stitzel Weller Old Fitz 1849, when this was first opened it was hot as could be on the palate. After a few months of being opened it has lost all it's heat and is like liquid caramel on the tongue

[lrochau]

Dusty Old Charter 10 from Louisville. Love this stuff.

[Paddy]

Back to EWSB while watching Monday night football.

[393foureyedfox]

while doing homework, moved from the Dickel 9/103, to Ezra 7/101, to OGD 114. Tonight at least, id have to rank them as Dickel, then OGD, then Ezra. Ezra was the clear loser; its nice at first, but then it hits the back sides of the tongue and has an odd taste. Dickel barely edged the OGD just due to the great lingering aftertaste, and just not being in the mood for the rye heavy OGD tonight. I think my next buy may be a Dickel 12, just to see what similarities it has with the 9/103

[RVTsteve]

Moved on to some V17 and now SA VOS19 while rearranging my bar/bunker.