Sasquatch Posted May 31, 2014 Share Posted May 31, 2014 I spent about 5 years reading SB before I signed up. I wanted to listen before I commented, out of respect. I think I made the right decision. Link to comment Share on other sites More sharing options...
garbanzobean Posted May 31, 2014 Share Posted May 31, 2014 so the feeling im starting to get here all the new guys need to just shut up and listen to all the old members and thats pretty much it until they ( the old members) feel us new guys are allowed to ask and chat..so what do we do then just read and not voice our opinions, thoughts, and comments? this type of attitude really pushes new folks away and has thinking its already time for me to go too.Well I'm a pretty new guy and I don't feel like the forum "elders" have been anything but welcoming to me, and have very politely given me kind advice when I have maybe gone out of bounds. I can say that I sort of get the impression the minute you think of something, you tend to create a new thread, which could be interpreted as treating SB as your own personal Q&A session, a lot of which could be picked up with more judicious searching. You do seem like a very nice guy though, so I don't think you mean anything by it. You're just enthusiastic.Back to the topic at hand . . . I've only had Filibuster once in a bar, and I didn't think it was very good. Can't speak to McKenzie, but it's one I'd take a risk on just based on Mr. McKenzie's transparency and level of interaction with the community. I feel like if I did not enjoy his product, I would be able to tell him what I did and did not like, and he would recommend a different product or would seriously consider my (or any other SBer's) feedback.Let's all go find a reason to post on the "What bourbon are you drinking right now" thread. Cheers. Link to comment Share on other sites More sharing options...
Restaurant man Posted May 31, 2014 Share Posted May 31, 2014 Let's all go find a reason to post on the "What bourbon are you drinking right now" thread. Cheers.That's the spirit. Link to comment Share on other sites More sharing options...
whiskeyagonzo Posted May 31, 2014 Share Posted May 31, 2014 Get a grip Tony. Like Jim said, I and countless others started out reading through the forums. We'd like you to stay, just use the search functions. I imagine that others me especially are leery of new members lately because of the explosion on Facebook. We look out for one another. We are kind of like family. If you don't believe me come join us at the gazebo. Link to comment Share on other sites More sharing options...
tylermke Posted May 31, 2014 Share Posted May 31, 2014 Tony, everyone who has posted in this thread would like nothing more than for you to be a contributing member of this community, but in due time. Your enthusiasm is well noted, but you're coming off as someone who is posting whatever comes to mind. Tighten the filter and distil your posts, so to speak. I have no ill will towards you and hope to see you posting for many years to come. Cheers! Link to comment Share on other sites More sharing options...
ChainWhip Posted June 1, 2014 Share Posted June 1, 2014 From one n00b to another, search is your friend...Granted the forum may not be the easiest way to find the data, most of the questions have answers therein.vBulletin search kind of sucks but you can use Google to help:"site:www.straightbourbon.com/forums mckenzie rye bourbon"I'm on Tapatalk right now so I may have gotten the string not quite right. Link to comment Share on other sites More sharing options...
MyOldKyDram Posted June 1, 2014 Share Posted June 1, 2014 I just ask that you learn to capitalize. That's all. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 1, 2014 Share Posted June 1, 2014 I spent about 5 years reading SB before I signed up. I wanted to listen before I commented, out of respect. I think I made the right decision.Was cleaning out the basement yesterday. :frown: Ran across some pages from sb.com I'd printed out in 2001. (I'll post 'em if you don't believe me.) Some guy named Cowdery was writing about what "bourbon" was. Too technical for this warm body back then. Too busy with retirement that year, woodworking, fishing, painting, and microbreweries. Now, I'm older and wiser. SB.com and its contributors (and their mags and blogs - thanks Josh, John H, Fred, Steve) and the distillers/producers here (under their real names and sometimes under flimsy pseudonyms) can be found collectively nowhere else. A century ago, Teddy Roosevelt would have his trustbusters chasing this group. In short (hahaha), it's a privilege to be here. And, although I honor it more in the breech than in practice, I always keep in mind the axiom, "It is better to keep one's mouth shut and be thought a fool than to open it and remove all doubt."I think it applies to fingers, too.:soapbox: Another axiom: All criticism is constructive regardless of whether it is supposed to be. Now, let's all have another cup of whisky and enjoy ourselves, shall we? Link to comment Share on other sites More sharing options...
squire Posted June 1, 2014 Share Posted June 1, 2014 A cup, yes, capital suggestion, pass the jug. Link to comment Share on other sites More sharing options...
cowdery Posted June 1, 2014 Share Posted June 1, 2014 I couldn't read all of that foolishness so forgive me if the following has already been said.Tom Mckenzie is a great guy, a fine and knowledgeable distiller, and a member in good standing of this community. He makes a range of products. I've enjoyed most of what I have tasted, all of which could benefit from more age, and nobody knows that better than Tom.Filibuster is an NDP using MGP of Indiana liquid. They have a bourbon and a rye. The bourbon has been finished in some other wood, I forget what. They're nothing special. Link to comment Share on other sites More sharing options...
sutton Posted June 1, 2014 Share Posted June 1, 2014 "site:www.straightbourbon.com/forums mckenzie rye bourbon" This is a very helpful suggestion. I've found that using Google's algorithm to specifically search this site for a string enormously helpful in finding information here. ' "McKenzie rye" site:straightbourbon.com/forums' brought up links to conversations from 2009 thru 2014. Link to comment Share on other sites More sharing options...
squire Posted June 1, 2014 Share Posted June 1, 2014 Or you could just call Tom and ask him. Link to comment Share on other sites More sharing options...
ebo Posted June 1, 2014 Share Posted June 1, 2014 This thread could use the "pocorn eating" smiley that I see on other forums. Link to comment Share on other sites More sharing options...
risenc Posted June 1, 2014 Share Posted June 1, 2014 Boy, that escalated quickly! But, um, yeah, what the others said. Mckenzie is the real deal, and worth supporting. But IMHO their products, with maybe the exception of the rye, are still works in progress. I really didn't like the Irish-style pot still they did. And ditto, or tritto, or whatever for Filibuster. Generic-tasting NDP, though not in any way offensive on the palate. Link to comment Share on other sites More sharing options...
VAGentleman Posted June 1, 2014 Share Posted June 1, 2014 some tasting noteshttp://www.straightbourbon.com/forums/showthread.php?21308-McKenzie-whiskey-testing-and-a-couple-of-others!http://www.straightbourbon.com/forums/showthread.php?21855-McKenzie-Bourbon-Fingerlakes-Distillery Link to comment Share on other sites More sharing options...
tmckenzie Posted June 1, 2014 Share Posted June 1, 2014 Alright boys, lets have a little snort and have a good time. I am here, running rye today in fact. Any questions, shoot. Be glad to answer. Link to comment Share on other sites More sharing options...
TunnelTiger Posted June 1, 2014 Share Posted June 1, 2014 Can't wait to try your products. Have asked both of my dealers to request them from their distributors. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 1, 2014 Share Posted June 1, 2014 Mr. Tom -Today's a day of rest (bourbon and baseball and a La -Z-Boy are de rigueur). But you can work if you want to. Only question - you making enough that WashDC gonna see some this time? Link to comment Share on other sites More sharing options...
squire Posted June 1, 2014 Share Posted June 1, 2014 Transparency in real time, thank you Tom. Link to comment Share on other sites More sharing options...
Quantum Posted June 1, 2014 Share Posted June 1, 2014 Transparency in real time, thank you Tom. Link to comment Share on other sites More sharing options...
squire Posted June 1, 2014 Share Posted June 1, 2014 I think he really is embracing this, don't any of you fellas have any questions? Link to comment Share on other sites More sharing options...
Enoch Posted June 1, 2014 Share Posted June 1, 2014 Alright boys, lets have a little snort and have a good time. I am here, running rye today in fact. Any questions, shoot. Be glad to answer.So when will you be in South Carolina? Link to comment Share on other sites More sharing options...
shoshani Posted June 1, 2014 Share Posted June 1, 2014 Now if he really wanted to embrace this, he would have webcams up so that we could watch every step of the process. Is being able to watch the mash sit and ferment in real time really too much to ask? Considering that there's no way to transmit the heady aroma via the internet, this might ultimately prove frustrating. Link to comment Share on other sites More sharing options...
BAO Posted June 1, 2014 Share Posted June 1, 2014 I'm actually enjoying a batch 15/2013 rye, which I was sipping when I opened this thread a minute ago.Great, unique rye. Tea and biscuits, sherry overtone. A great changeup to my usually flavors in bourbon. I highly recommend it.Tom, I actually do have a question, since you've been so generous to stop by. A few years ago you went from a 1 yr product to a 3 yr product. Will there be any progression towards further aging? Any thoughts on different rye labels at different ages? I love the current 3 yr, and I'd like to see it continued along side an older product. Link to comment Share on other sites More sharing options...
tmckenzie Posted June 2, 2014 Share Posted June 2, 2014 Got tied up. Harry in dc, we are distributed there. I will find out what stores. Georgia. Is gonna be awhile, South Carolina too. Unlike a lot of folks, who just get anybody to distribute it, we want somebody that will care enough and do it right. I always have wanted a camera at least over the fermenters. As far as an older rye, we will have to see. Our low barrel proof and no corn in the mashbill seems to peak a little over three years. It gets a piney note that I do not like. There may be older rye one day, I have made a lower rye mash with corn that is aging nicely. The bourbon gets older whiskey each batch. The next batch is gonna have some 5 year in it. And the wheated bourbon will be out this year. That stuff is mighty good. We keep stacking it away, letting it age, more will be available down the road. Thanks for asking, I enjoy the forum very much. Link to comment Share on other sites More sharing options...
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