Favorite sweet or dry bourbon?

[Flyfish]

There are a number of variables that go into making our favorite bourbon(s): age, proof, body or mouth feel, wheat or rye flavoring grain....Some of us lean towards bourbons on the sweet side while others prefer dry. What are your favorite representatives of these two broad categories?

[Clueby]

I think bourbon can actually have both.  I think of "dry" as that oaky finish that's like sucking on a toothpick.  Take W12 for example, all that sweetness and then a dry woody finish.

Maybe what you are going for is more of a sweet vs. spicy with bourbon?

[Harry in WashDC]

Sweet - basic Buffalo Trace which always hits me as candy apple with a hint of cinnamon.

Dry - basic Knob Creek which has a woody bite if sipped too quickly that screams "BOURBON" and if sipped slowly has too many flavors for me to identify no matter how often I try.

 

So, why is my most-consumed OGD BIB?  And, why is my most coveted VOB BIB "6"?  And, why do I wish HH sold HH BIB 6yr here which I think I like better than even OGD? That's two sweets to one spice, too.

 

Sometimes I confuse myself.  Maybe I need my own tun so I can just pour everything in it.

 

 

[BourbonGuy]

Sweetest would be Jack Daniel black label (Tennessee whiskey) and Makers barrel strength  for sweet.  Still thinking on a dry one.

[Kyjd75]

Dry = Rock Hill Farms

 

Sweet = any Bean product except OGD

[Paddy]

When I think of sweet, Barton comes to mind.  Dry?  IMO, anything older usually equates that the product is going to move toward a dryer oak finish.

 

Orphan barrels was my first thought (but I do note here that my experience with them is limited to single gift and/or bar pour/samples).