tanstaafl2 Posted December 3, 2013 Share Posted December 3, 2013 ^Man, I love that stuff.^Tonight I cracked open a Masterson's Batch 3 I found. Actually didn't know which batch it was as it was in a sealed box, but the price was right so I grabbed it. It's a nice pour. On the nose it's sweet and inviting. The palate gets that initially very odd kind of bitter greens flavor, described elsewhere as tumeric or mustard. I definitely get the mustard greens, almost overwhelmingly. Nice little finish, but nothing epic. At first I thought the odd flavor was going to make me dislike it, but after a few sips it grew on me and added to the complexity I thought. This will be one I enjoy coming back to. I may even pick up another batch to compare it to, I've heard good things about the 5.Moved on to Jefferson10yr batch 76, which is a super easy drinker but didn't hit any notes worth mentioning after the Mastersons. Moved further on to a Hi-time selected Jefferson10yr, sans batch number, which I am currently enjoying very much and disappointed I didn't buy a couple more as it was a great price. Sweet and spicy in all the right places, nice pleasantly long round rye finish.only question is, what's next?The Batch 3 I opened recently didn't have any of the opening bitterness you noted that I could find. It made the Boss Hog taste like overpriced Masterson's! Link to comment Share on other sites More sharing options...
ChainWhip Posted December 4, 2013 Share Posted December 4, 2013 Kicking off the new thread with some Saz18'12. Link to comment Share on other sites More sharing options...
BFerguson Posted December 4, 2013 Share Posted December 4, 2013 Hit something new for the last two nights, Lot 40. I have to admit, this one is a funny for being a 100% rye, very unlike others on the market that I have had. The rye is much more muted, but still very much there. The nose is confusing knowing what the product is, in a blind sample, I would almost think I would confuse it for brandy, either a grape or apple, its super fruity and sweet. Hits that way in the tasting too, but the rye comes through all this. Medium bodied, nice bit of viscosity in the mouth, velvety almost. Decently medium length finish, very, very drinkable. The fruit in this completely baffles me, way more than other ryes I've every had. As I drank this, I kept thinking that with a lot of age on this, this could have the potential to be something like the Hirsch ryes, super dark, syrupy, woody-in the good way, and have the sweeter balance to bring it all together in harmony. I only hope that they pack some of these away for a long time, this is a pretty killer rye in my taste book.B Link to comment Share on other sites More sharing options...
squire Posted December 4, 2013 Share Posted December 4, 2013 Yes, brandy, that's it exactly. Not a dry cognac, rather a fruity, sweeter, floral style, due in no small part by being the product of a single pot still. The original Lot 40 from 20 years ago was the creation of Master Distiller Mike Booth using a formula that had been in his family for 7 generations. It is in fact named for a parcel of land, lot 40, owned by his ancestor Joshua Booth. Though now retired Mr. Booth was consulted on this new Lot 40 expression.This is not the same as the Alberta sourced Whistlepig, Mastersons, et al, rather it's the creation of Hiram Walker/Corby using their own 100% rye recipe. There are those who say Lot 40 is not a robust dram like the U.S. styles, well of course not nor is it intended to be. Veal isn't steak but both have their adherents. I like it. Link to comment Share on other sites More sharing options...
BFerguson Posted December 4, 2013 Share Posted December 4, 2013 Good comparison. Having had the other all rye Canadian variants, I can say I'm not the biggest fan of them.But this, I could drink everyday without issue. This will be bunkered away for many rainy days ahead. B Link to comment Share on other sites More sharing options...
callmeox Posted December 4, 2013 Share Posted December 4, 2013 Threads merged...it's not Winter yet in this (or any) hemisphere. Link to comment Share on other sites More sharing options...
portwood Posted December 5, 2013 Share Posted December 5, 2013 This is not the same as the Alberta sourced Whistlepig, Mastersons, et al, rather it's the creation of Hiram Walker/Corby using their own 100% rye recipe. There are those who say Lot 40 is not a robust dram like the U.S. styles, well of course not nor is it intended to be.I'm not sure how much difference it makes to the taste but I've been told that ~10% of the rye used is malted. Second, the aging occurs in used cooperage (there may be some new wood in the mix), so it will be less "robust" than American straight ryes that come out of new wood. Link to comment Share on other sites More sharing options...
TunnelTiger Posted December 5, 2013 Share Posted December 5, 2013 Finishing a bottle of CETH, mighty fine rye. Link to comment Share on other sites More sharing options...
BFerguson Posted December 5, 2013 Share Posted December 5, 2013 Finishing a bottle of CETH, mighty fine rye.I don't think this one has gotten the true credit it deserves, a sleeper of a rye.B Link to comment Share on other sites More sharing options...
squire Posted December 5, 2013 Share Posted December 5, 2013 I think you're correct Port, both on the rye malt percentage and mixed cooperage. I believe they do that to create different profiles for their different brands. Link to comment Share on other sites More sharing options...
Old Dusty Posted December 5, 2013 Share Posted December 5, 2013 Saz18 on a blustery winter storm Repeal Anniversary night. Link to comment Share on other sites More sharing options...
mbroo5880i Posted December 6, 2013 Share Posted December 6, 2013 Yeah, a little snowy and cold in Indy tonight. I had a shot of HW Double Rye and a shot of Jeff 10. Sipped them to savor. Hit the spot! Link to comment Share on other sites More sharing options...
GaryT Posted December 6, 2013 Share Posted December 6, 2013 I don't think this one has gotten the true credit it deserves, a sleeper of a rye.BI really enjoyed this when I tried it, but just can't hand over what they want for it. At $40 (maybe even $50), it would be an auto-buy for me. Link to comment Share on other sites More sharing options...
Old Dusty Posted December 7, 2013 Share Posted December 7, 2013 Sa18 again tonight. Afraid it won't last long. Only BTAC I got this year. If I could only get one.....this is the one. Link to comment Share on other sites More sharing options...
TunnelTiger Posted December 7, 2013 Share Posted December 7, 2013 Worked the GDR bottle hard last night. I don't like it neat but it is fantastic as a mixer and along with RITTBIB they are my go to ryes. Link to comment Share on other sites More sharing options...
GaryT Posted December 7, 2013 Share Posted December 7, 2013 HW Double Rye, which is really growing on me . . . as I'm coming to the end of the bottle. Link to comment Share on other sites More sharing options...
tigerlam92 Posted December 7, 2013 Share Posted December 7, 2013 (edited) Jeff 10 rye NCF. So good. I shaked it up first this time.Hirsch 22 rye. Fantastic. Edited December 7, 2013 by tigerlam92 Link to comment Share on other sites More sharing options...
Paddy Posted December 9, 2013 Share Posted December 9, 2013 Watched Homeland with a nice pour of Willett FE 4 yr. Link to comment Share on other sites More sharing options...
oke&coke Posted December 9, 2013 Share Posted December 9, 2013 Hot, muggy and still tonight so had a small pour of Pendelton 1910. Sure hit the spot tonight. Link to comment Share on other sites More sharing options...
Old Dusty Posted December 12, 2013 Share Posted December 12, 2013 1:1 vatting of Hirsch22 and Saz18. Spicy, woody, mothbally?, interesting. Love the Saz solo and indifferent on the Hirsch and the old church pew flavor. Thanks to Chainwhip for the vatting idea. Link to comment Share on other sites More sharing options...
ChainWhip Posted December 12, 2013 Share Posted December 12, 2013 I happen to like to chew on church pew I actually enjoyed that 1:1 vatting. I'll probably give it a 2:1 ratio next time of Saz18:Hirsch22 or maybe even a Saz18:Willett24 blend. Link to comment Share on other sites More sharing options...
Bourserker Posted December 14, 2013 Share Posted December 14, 2013 Been getting into the High West Rendezvous lately. That is some mighty tasty stuff. Link to comment Share on other sites More sharing options...
Paddy Posted December 14, 2013 Share Posted December 14, 2013 Enjoyed a nice pour of the WFE 4 yr tonight before diving into the straight bourbons. Link to comment Share on other sites More sharing options...
matthewdc Posted December 14, 2013 Share Posted December 14, 2013 Opened up a bottle of Hirsch 22y last night. Has a great nose and like the length of the finish but obviously heavy on the wood and some bitterness to it. Link to comment Share on other sites More sharing options...
GaryT Posted December 15, 2013 Share Posted December 15, 2013 Short pour of WFER 4 yr before moving to the bourbon. Link to comment Share on other sites More sharing options...
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