mbroo5880i Posted June 19, 2016 Share Posted June 19, 2016 Got a few bottles of rye and bourbon for Father's Day. The two bottles of rye were Pikesville (probably my favorite rye) and Ritt BIB. It had been a while since I have had a bottle of Ritt BIB. I occasionally get it at a restaurant my wife likes but I get it on the rocks because it is just too complicated to request it neat. I decided to open the bottle and enjoyed a couple of pours neat. It is certainly a top shelf rye regardless of price which in this case was $19. Link to comment Share on other sites More sharing options...
ken_mays Posted June 20, 2016 Share Posted June 20, 2016 Baby Saz. Man, what a great rye. Probably my favorite BT product outside the BTAC. Link to comment Share on other sites More sharing options...
GrPeMi Posted June 20, 2016 Share Posted June 20, 2016 (edited) On 6/18/2016 at 6:25 PM, mbroo5880i said: ...it is just too complicated to request it neat. Huh? How sh*tty is the bar at that restaurant that they can't manage a neat pour? On Topic: I usually only have 1 bottle open at a time, and last night I got just below the half-way mark of a standard SAOS 7 year. No, not all in one night. Parents were visiting last week & Dad was using it in his manhattans. Edited June 20, 2016 by GrPeMi Link to comment Share on other sites More sharing options...
flahute Posted June 20, 2016 Share Posted June 20, 2016 On my way back from the Bourbon Affair and have a delayed flight which is extending my layover in Minneapolis so I'm doing what any of us would do - have a drink. Sipping on a Knob Creek Rye. Never had it before because it's about $50 in Seattle. When I ordered, the bartender asked if I wanted a single or a double. I said single. If this pour is a single, I wish this bar was in my town. Needless to say, I have a lot to work with here. First impressions are favorable. Link to comment Share on other sites More sharing options...
garbanzobean Posted June 22, 2016 Share Posted June 22, 2016 Opened a High West Yippie Ki-Yay batch 4 last night. It's definitely got a lot of young MGP Rye in it, but the barrel finish is a home run. It's not as good as MWND, and is significantly hotter, but it scratches the itch. It'd be a regular buy at half the price. Link to comment Share on other sites More sharing options...
amg Posted June 23, 2016 Share Posted June 23, 2016 13 hours ago, garbanzobean said: Opened a High West Yippie Ki-Yay batch 4 last night. It's definitely got a lot of young MGP Rye in it, but the barrel finish is a home run. It's not as good as MWND, and is significantly hotter, but it scratches the itch. It'd be a regular buy at half the price. I enjoyed it. The wine influence is very strong, though. It's almost in barrel-aged cocktail territory. Link to comment Share on other sites More sharing options...
Paddy Posted June 23, 2016 Share Posted June 23, 2016 Lost a friend tonight, so I'm having a tall pour of a PS KC in his honor. He will be missed by many... Link to comment Share on other sites More sharing options...
flahute Posted June 23, 2016 Share Posted June 23, 2016 19 minutes ago, Paddy said: Lost a friend tonight, so I'm having a tall pour of a PS KC in his honor. He will be missed by many... Oh no! Sorry for your loss. I'll drink a toast to you and your friend this evening. Link to comment Share on other sites More sharing options...
chasking Posted June 24, 2016 Share Posted June 24, 2016 I'm working through a bottle of (ri)1 that I've had open for a while, and I'm trying to kill off. I find this a very variable rye---some days it's awful, and some days it's good. I'm not sure what if any difference there is between this stuff and Knob Creek rye (besides proof, obviously), but I shan't pay the premium for this stuff again. However, today is a "good" day and I'm enjoying it. Link to comment Share on other sites More sharing options...
KyleCBreese Posted June 24, 2016 Share Posted June 24, 2016 Had some HW YKY last night and then stopped at a local store and saw it for $60. I have to go back and get another bottle. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 24, 2016 Share Posted June 24, 2016 $60 is a great price. I think it is north of $70 here and maybe close to $80. If I didn't have a bunch of it already I would definitely get more at $60! Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 24, 2016 Share Posted June 24, 2016 (edited) What Steve (AKA Flahute) said above re: KC rye. I've had gallons of KC bourbon but bought my first KC Rye last month. I like it. Typical of KC vs. other stuff, it is rough and ready. Do not think you will go gentle into that good night - better than coffee at jolting you awake. Doing beef ribs today (about a 4 hour session at 225F). Hence, I need something to keep me company for the next three hours ( as I'm about an hour into the cook session). Pikesville 80 proof with LOTS of ice and a splash of Solerno blood orange is working just fine. Taking bets on who is done first - me or the ribs. EDIT - Of course, I'm watching a Weber kettle, not the oven. Even I know the difference. Edited June 24, 2016 by Harry in WashDC clarification Link to comment Share on other sites More sharing options...
ccleve23 Posted June 25, 2016 Share Posted June 25, 2016 Drinking a little Sagamore Rye. I find it quite tasty for as young as it is. Link to comment Share on other sites More sharing options...
smokinjoe Posted June 25, 2016 Share Posted June 25, 2016 5 hours ago, Harry in WashDC said: What Steve (AKA Flahute) said above re: KC rye. I've had gallons of KC bourbon but bought my first KC Rye last month. I like it. Typical of KC vs. other stuff, it is rough and ready. Do not think you will go gentle into that good night - better than coffee at jolting you awake. A great description of the KC Rye, Harry. Some ryes are herbal, some earthy, some minty. The KC is one of those that shmacks ya good! Big, bold, and Spicy. Link to comment Share on other sites More sharing options...
flahute Posted June 25, 2016 Share Posted June 25, 2016 1 hour ago, smokinjoe said: A great description of the KC Rye, Harry. Some ryes are herbal, some earthy, some minty. The KC is one of those that shmacks ya good! Big, bold, and Spicy. I agree with the both of you. Given that it was my first rumble with this whiskey I wasn't sure if it was just me or if it was as bold and prickly as I thought it was. Glad to hear my palate wasn't deceiving me. Link to comment Share on other sites More sharing options...
smokinjoe Posted June 25, 2016 Share Posted June 25, 2016 1 hour ago, flahute said: I agree with the both of you. Given that it was my first rumble with this whiskey I wasn't sure if it was just me or if it was as bold and prickly as I thought it was. Glad to hear my palate wasn't deceiving me. Yessir! But ya know what puzzles the tar out of me? It's how the KC Rye has that prickly boldness, while JB Rye and Old Overholt are so utterly bland to me. I'm not sure of the age of KCR, but can it be just the proof bump? Link to comment Share on other sites More sharing options...
Golzee Posted June 25, 2016 Share Posted June 25, 2016 9 hours ago, Harry in WashDC said: What Steve (AKA Flahute) said above re: KC rye. I've had gallons of KC bourbon but bought my first KC Rye last month. I like it. Typical of KC vs. other stuff, it is rough and ready. Do not think you will go gentle into that good night - better than coffee at jolting you awake. Doing beef ribs today (about a 4 hour session at 225F). Hence, I need something to keep me company for the next three hours ( as I'm about an hour into the cook session). Pikesville 80 proof with LOTS of ice and a splash of Solerno blood orange is working just fine. Taking bets on who is done first - me or the ribs. EDIT - Of course, I'm watching a Weber kettle, not the oven. Even I know the difference. Harry, one can learn a lot from you, I think I've got cooking/smoking on the Weber down. Now, I just need to keep bourbon in the nearest trash can at all times...I'm putting a WT101 in my office right now. Link to comment Share on other sites More sharing options...
b1gcountry Posted June 25, 2016 Share Posted June 25, 2016 I agree with the both of you. Given that it was my first rumble with this whiskey I wasn't sure if it was just me or if it was as bold and prickly as I thought it was. Glad to hear my palate wasn't deceiving me. Really? I've only had it once, but it didn't taste much like rye to me. I need to try it again. I only tried it at a party after a few other drinks. I'm also into mgp rye, so that gives a much bigger rye spice than others. Link to comment Share on other sites More sharing options...
flahute Posted June 25, 2016 Share Posted June 25, 2016 3 hours ago, b1gcountry said: Really? I've only had it once, but it didn't taste much like rye to me. I need to try it again. I only tried it at a party after a few other drinks. I'm also into mgp rye, so that gives a much bigger rye spice than others. Could be a difference of palate, which is what makes whiskey so great. Could be the drinks you had before altered your palate temporarily. It's most likely your affinity to MGP rye. At 95% rye in the mashbill, it's going to taste a lot different from a Beam rye in the low 60's% (or lower, approx.). Link to comment Share on other sites More sharing options...
GaryT Posted June 26, 2016 Share Posted June 26, 2016 Enjoyed a lovely pour of Jeff 10 rye. Not a NCF batch, but still a delicious rye! Link to comment Share on other sites More sharing options...
flahute Posted June 26, 2016 Share Posted June 26, 2016 20 hours ago, smokinjoe said: Yessir! But ya know what puzzles the tar out of me? It's how the KC Rye has that prickly boldness, while JB Rye and Old Overholt are so utterly bland to me. I'm not sure of the age of KCR, but can it be just the proof bump? I've been trying to come up with smart reply since last night but I got nothin'. Best I can speculate is warehouse location. Maybe the KC Rye comes from a higher floor and gets more of the barrel involved. I was tasting some char in there so it's possible I guess. Link to comment Share on other sites More sharing options...
PaulO Posted June 28, 2016 Share Posted June 28, 2016 I opened a bottle of regular Saz from the bunker. I don't like to use the word baby. The bottom of the bottle has an 08. I hadn't had any of this for a long time. Basically, we don't get it around here anymore. First impression - man, this tastes a lot like some of the MGP rye I've tried. It has that apricot sweetness; reminds me of early Willett bottlings of Indiana rye. I had to check the bottle to make sure it said KY. I guess that's why some of us have bunkers/collections. Link to comment Share on other sites More sharing options...
b1gcountry Posted June 29, 2016 Share Posted June 29, 2016 I had a small pour of some saos rye .it was great. Sent from my SPH-L720 using Tapatalk Link to comment Share on other sites More sharing options...
flahute Posted June 29, 2016 Share Posted June 29, 2016 Started with Pikesville - always a satisfying and rewarding pour. Following with Michter's Barrel Strength Rye. I still hate them, but this is a fine pour. Link to comment Share on other sites More sharing options...
flahute Posted July 1, 2016 Share Posted July 1, 2016 Hmmm...repeat of Tuesday's post. Pikesville - last pour from the bottle - just a beautiful pour. I'm happy to make this a regular. Following with Michter's Barrel Strength Rye. I really want to hate these guys, but this is fantastic rye whiskey. Link to comment Share on other sites More sharing options...
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