Uncut unfiltered Delicious

[alemmo]

I'm fairly new to bourbon drinking, only a couple of months now. I've tried probably close to 20 different varieties at this point. But last week was an eye opener when I came upon some ECBP. The richness and warmth is amazing. Since then i've become spoiled by these high proof monsters. Recently buying a bottle of Bookers with the same feeling.

Going back to cut bourbon just isn't the same any longer. Next on my to do list is to try some Stagg Jr. and EHTBP(if i can find some).

I'm still a big fan of ETL but have been wondering just how amazing it might be at barrel proof. I've also been enjoying Four Roses and can't wait to get my hands on one of their barrel proof recipes.

Am I missing out on any other BP's? aside from the BTAC's which cross my fingers I may be able to hunt down this fall lol

[HD 335]

Someone is bound to post this so I'll be there first. Try Four Roses Barrel Strength Private Selections, these will range from $50 - $65. If you can get your hands on one, the Four Roses 2014 Limited Edition Single Barrel is also a nice pour. I have yet to try the next two but many members here love Old Grand Dad 114 and Wild Turkey Rare Breed, these are easy to find and doesn't hit the wallet hard. Both of these are higher proof.

[amg]

Smooth Ambler does barrel proof store selections of Old Scout (their sourced bourbon). I have one open now and it's quite good.

OGD 114 is not technically barrel proof, but it's a great high-proof bourbon at a great price.

[smknjoe]

Rare Breed is under $40, easy to find, and a quality pour. Baker's (maybe), OWA, and OGD 114 (as amg said) were all barrel proofers once upon a time.

If you like ETL try RHF if you can find it. And way back when ETL was 107 proof...

All of these are from the mid $20's to mid- $30's except the RHF which is probably close to $50. GTS, WLW, and Handy are nice, but not worth the effort or price anymore to me.

[alemmo]

Thanks for the suggestions guys.

I have a bottle of Rare Breed, it's not one of my favorites, its from the new batch which i hear is not as good as their previous batches.

I actually picked up a bottle of OGD 114 today since i've heard a lot of praise about it, just had a very small tasting and it was really hot, i'll have to revisit it and let it breathe a bit first.

I am hoping to try some Four Roses BP soon, i'm sure it is amazing

[smknjoe]

Let us know what you think of the 4RBP. If you think the OGD114 is hot then you'll probably think the 4R is fire water.

[garbanzobean]

Thanks for the suggestions guys.

I have a bottle of Rare Breed, it's not one of my favorites, its from the new batch which i hear is not as good as their previous batches.

I actually picked up a bottle of OGD 114 today since i've heard a lot of praise about it, just had a very small tasting and it was really hot, i'll have to revisit it and let it breathe a bit first.

I am hoping to try some Four Roses BP soon, i'm sure it is amazing

I took the cork out and let my most recent OGD114 sit for about 8-9 hours total before it finally settled down and became delicious. Don't give up!

[kjbeggs]

I wouldn't say OGD114 has so much heat as it has spiciness. Give it another shot. If you still don't like it, send it to me.

[alemmo]

I drink Elijah Craig Barrel Proof and Bookers neat with no problem, the OGD just had a very strong alcohol on the nose and it was very up front. I'll revisit it again tomorrow and let it sit out for 10 minutes and see how it goes. I hope it does grow on me because it is easily found in Maryland and usually for around $25.

[HD 335]

I drink Elijah Craig Barrel Proof and Bookers neat with no problem, the OGD just had a very strong alcohol on the nose and it was very up front. I'll revisit it again tomorrow and let it sit out for 10 minutes and see how it goes. I hope it does grow on me because it is easily found in Maryland and usually for around $25.

I use different glasses if a particular pour is too alcohol heavy on the nose, such as a classic Old Fashioned glass. Most of the time I'll use Glencairns but it really concentrates the aromas. I may get chastised by some for this, but there is nothing wrong with adding a little water if you feel it helps.

[smknjoe]

II may get chastised by some for this, but there is nothing wrong with adding a little water if you feel it helps.

[HD 335]

Maybe on other forums full of noobs, but not here. It's insane to consume more than a few small sips of ECBP neat. Just about anything over ~110 proof gets some water added to it when I'm drinking. Some prefer ice.

[mbroo5880i]

Maybe on other forums full of noobs, but not here. It's insane to consume more than a few small sips of ECBP neat. Just about anything over ~110 proof gets some water added to it when I'm drinking. Some prefer ice.

[393foureyedfox]

I took the cork out and let my most recent OGD114 sit for about 8-9 hours total before it finally settled down and became delicious. Don't give up!

[Richnimrod]

Yeah, I am with you. I don't mind a sip or two of a barrel proof neat, but I usually add water, a small cube of ice, or lower proof bourbon to bring the proof down to an enjoyable range, which is usually between 100 and 110.

[T Comp]

Here is a classic dusty post from the late great Truman Cox (etohchem), a chemist and master distiller at Bowman when he passed, and his skeptical take on the taste pleasure of high proof alcohol. He made an error in calling the trigeminal nerve the trans geminal nerve.

"Alcohol is a direct stimulator of the trans geminal nerve. So are CO2, capsaicin, ammonia(smelling salts) and others. The first sensation when drinking is pain and annoyance on this nerve. Alcohol itself is said to have no flavor or odor just a trans geminal reaction. When this nerve is stimulated repeatedly it becomes accustomed to the feeling and turns it to a pleasurable sense, requiring stronger stimulation to receive that feeling. Hence as some on this board say they want higher and higher proofs as they get deeper into spirits. You also see this effect with hot sauces and hot wings, hotter and hotter becomes the quest to stimulate this nerve. The stimulation becomes key vs flavor enjoyment.

Ever hear at a college party" I can't taste the alcohol in this punch, this is great" means that the trans geminal nerve isn't being stimulated."

His post is #4 in this thread from 2011 in which he also related the industry tasting standard is 40 proof. http://www.straightbourbon.com/forums/showthread.php?15943-Does-water-make-it-sweeter&p=246529#post246529

[dcbt]

When I pour a BP, I'll generally keep it neat (except Stagg Jr, which needs a cube), but it will take me a very long time to finish. Hour and a half, two hours, maybe even longer for a 1.5 oz pour. It will serve as my only pour for the night at that pace. In that sense, and somewhat ironically, I drink the cask strength when I want to sip on something but limit my consumption.

[smokinjoe]

Here is a classic dusty post from the late great Truman Cox (etohchem), a chemist and master distiller at Bowman when he passed, and his skeptical take on the taste pleasure of high proof alcohol. He made an error in calling the trigeminal nerve the trans geminal nerve.

"Alcohol is a direct stimulator of the trans geminal nerve. So are CO2, capsaicin, ammonia(smelling salts) and others. The first sensation when drinking is pain and annoyance on this nerve. Alcohol itself is said to have no flavor or odor just a trans geminal reaction. When this nerve is stimulated repeatedly it becomes accustomed to the feeling and turns it to a pleasurable sense, requiring stronger stimulation to receive that feeling. Hence as some on this board say they want higher and higher proofs as they get deeper into spirits. You also see this effect with hot sauces and hot wings, hotter and hotter becomes the quest to stimulate this nerve. The stimulation becomes key vs flavor enjoyment.

Ever hear at a college party" I can't taste the alcohol in this punch, this is great" means that the trans geminal nerve isn't being stimulated."

His post is #4 in this thread from 2011 in which he also related the industry tasting standard is 40 proof. http://www.straightbourbon.com/forums/showthread.php?15943-Does-water-make-it-sweeter&p=246529#post246529

[flahute]

I may get chastised by some for this, but there is nothing wrong with adding a little water if you feel it helps.

I add some water to anything from about 110 proof on up. Lot's of people do. It's all about getting the best flavor from the spirit and for most, it opens up and blossoms with a little water added.

[corpse_welder]

Well barrel proof can vary quite a bit, but if you just mean high-proofers, I really enjoy Knob Creek SB at 120. WT101 can also fool you for a much higher proof at times too

[dSculptor]

Maybe on other forums full of noobs, but not here. It's insane to consume more than a few small sips of ECBP neat. Just about anything over ~110 proof gets some water added to it when I'm drinking. Some prefer ice.

I like my ECBP with coke,mmmmm.... .... NOT!

(I know, I know, but...)

[mosugoji64]

His post is #4 in this thread from 2011 in which he also related the industry tasting standard is 40 proof. http://www.straightbourbon.com/forums/showthread.php?15943-Does-water-make-it-sweeter&p=246529#post246529

I tried tasting at 40 proof once and thought it was terrible, but I completely understand them not wanting to blow out their taste buds during a session. Doesn't make for much drinking pleasure, though.

Drinking at barrel proof doesn't bother me but I'll usually savor the pour over some time if not adding water or ice. Just depends on the mood/occasion.

[kcgumbohead]

I always taste my BPs undiluted as some pours drink fine at the BP (WTRB, some 4RSB...) Most times though I am cutting BPs over 110 down to 100p, that seems to be my sweet spot and something around 120 when cut to 100 reveals many more layers of flavor that were previously masked by ethanol heat. YMMV.

[garbanzobean]

I experiment with various amounts of water to see what flavors I can bring out, even to the point of occasionally "sacrificing" a pour by letting it get pretty diluted. It's interesting to see what flavors come out at various proofs and various times in a bottle's life. Ultimately, I water my whisk(e)y to the point that I enjoy what I'm drinking. That may be zero water, it may be half water. Ultra high proof alcohol apparently has an anesthetizing affect on the tongue, so I don't generally drink 120+ proof bourbon neat, beyond a couple sips on occasion.

At any rate, one of the highlights of having an extensive whisk(e)y collection at home is that I can drink what I want, how I want, and I don't have to put up with someone trying to tell me I'm not drinking properly. I figure as long as it ends up in my stomach and not my lungs or nose, I'm probably doing okay.

Edited June 17, 2014 by garbanzobean

[TunnelTiger]

+1 brother, now that summer is here I'm into ice and as it melts and dilutes I absolutely love the change in taste.