Bob_Loblaw Posted May 2, 2018 Share Posted May 2, 2018 More Vatting, this time another batch of GW4G. Started with a fresh handle of WSR and 750ml of OGD114. EH bottle is 60:40 with a 99.6pf 4R bottle is as close to 2/3 WSR 1/3OGD as I am willing to do and 98.16pf Had just about 7.5oz of 114 left so did a 20oz vat adding 12.5oz WSR. Came out to an even 99pf. That bottle will be gifted to a buddy this weekend. Still had about 2/3 of a bottle of WSR leftover. No complaints here! Great blend. Thanks to everyone who developed and discussed it here! 2 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 2, 2018 Share Posted May 2, 2018 Don't see the edit option on the BA Old Fashioned post. There was a typo. 2.5 oz bitters NOT 2oz. In case anyone cares. Link to comment Share on other sites More sharing options...
kevinbrink Posted May 5, 2018 Share Posted May 5, 2018 Was about to chuck this empty Lot B bottle in the bin and decided it would be a good vessel for a Weller Blend, so 1.5 cups OWA, 1 cup of a WSR store pick and 1 cup Weller 12 went in. Since I'm a few pours into my Friday night I got out the ptouch to label the back with the percentages, I would guess that more OWA will make it's way in as the bottle drains but gonna let this one sit for a couple weeks before I give it a try. 3 Link to comment Share on other sites More sharing options...
meadeweber Posted May 11, 2018 Share Posted May 11, 2018 On 4/11/2018 at 6:54 PM, LCWoody said: Doing a 2/3 ECBP and 1/3 EC23 I’m going to let it stand for at least a month before I drink it. Should be good, I love both in their own right. I think you will like it. I mixed that in a glass quite a few times. It's very good. I don't care for 23 on it's own as it's too much oak for me but it adds a nice increased oakiness to the BP. I actually mentioned this to Denny Potter recently and he liked the idea. Link to comment Share on other sites More sharing options...
LCWoody Posted May 11, 2018 Share Posted May 11, 2018 2 hours ago, meadeweber said: I think you will like it. I mixed that in a glass quite a few times. It's very good. I don't care for 23 on it's own as it's too much oak for me but it adds a nice increased oakiness to the BP. I actually mentioned this to Denny Potter recently and he liked the idea. This reminds me, I need to pour a glass tonight. Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 11, 2018 Share Posted May 11, 2018 (edited) 1 hour ago, LCWoody said: This reminds me, I need to pour a glass tonight. Please Report back with notes! This blend intrigues me. I am about to do two different ECSiB store pick and C917 blends. One with a little BP to bump up the EC a notch and one heavier on BP to compare. I don’t have the older stuff to play with yet. Edited May 11, 2018 by Bob_Loblaw Link to comment Share on other sites More sharing options...
Fishin49er Posted May 15, 2018 Share Posted May 15, 2018 Picked up a Copper and Kings Butchertown Brandy over the week for a good price. Decided to do a 3 ECBP to 1 CKBB vatting and it's pretty enjoyable. The CKBB is very reminiscent of a bourbon so the vatting is basically a bourbon with another layer or two. Link to comment Share on other sites More sharing options...
raymoall Posted June 10, 2018 Share Posted June 10, 2018 I’m sure this has been done before, but got toward the bottom of both a HH6BIB and an EWBIB. I like them both on their own and often go back and forth on which one I like the best. So l put them together 50/50 in another bottle a few days ago. Just tried a splash and really liking how things turned out. Link to comment Share on other sites More sharing options...
dcbt Posted June 10, 2018 Share Posted June 10, 2018 Kind of by accident last night as I was refilling my decanter and clearing bottles, I combined the last remnants of Tom Moore BiB with the last remnants of Virgin bourbon. They made a pretty strong pair, the Virgin reduced the sweetness of Barton's Tom Moore. Link to comment Share on other sites More sharing options...
fishnbowljoe Posted June 10, 2018 Author Share Posted June 10, 2018 Well, given my recent good luck in acquiring a few Weller's, it's that time again! Joe's 2018 Weller Blend, Batch #3. Biba! Joe Pic#1. Before Pic#2. After 1 Link to comment Share on other sites More sharing options...
0895 Posted June 10, 2018 Share Posted June 10, 2018 2 hours ago, fishnbowljoe said: Well, given my recent good luck in acquiring a few Weller's, it's that time again! Joe's 2018 Weller Blend, Batch #3. Biba! Joe Pic#1. Before Pic#2. After What, no Larue in there? Slacker. looks tasty anyway... Link to comment Share on other sites More sharing options...
Soberiquet Posted July 21, 2018 Share Posted July 21, 2018 Anyone have any luck mixing MMCS? I got a 375 recently, and while I don't hate it, I don't love it either. It has too many high toned notes (white sugar, acetone, etc), so I am thinking something really spicy, oaky, or high rye. It would also be nice if it is affordable. Any suggestions? Link to comment Share on other sites More sharing options...
JCwhammie Posted July 21, 2018 Share Posted July 21, 2018 26 minutes ago, Soberiquet said: Anyone have any luck mixing MMCS? I got a 375 recently, and while I don't hate it, I don't love it either. It has too many high toned notes (white sugar, acetone, etc), so I am thinking something really spicy, oaky, or high rye. It would also be nice if it is affordable. Any suggestions? OGD 114 is popular when mixing with wheaters (specifically WSR). That's a very affordable high rye bourbon. 1 Link to comment Share on other sites More sharing options...
Soberiquet Posted July 21, 2018 Share Posted July 21, 2018 4 minutes ago, JCwhammie said: OGD 114 is popular when mixing with wheaters (specifically WSR). That's a very affordable high rye bourbon. I am not a fan of OGD 114, but it did cross my mind. I think I have a sample I poured off a bottle still floating around, so I will try that. Link to comment Share on other sites More sharing options...
dcbt Posted July 22, 2018 Share Posted July 22, 2018 (edited) 3 hours ago, Soberiquet said: Anyone have any luck mixing MMCS? I got a 375 recently, and while I don't hate it, I don't love it either. It has too many high toned notes (white sugar, acetone, etc), so I am thinking something really spicy, oaky, or high rye. It would also be nice if it is affordable. Any suggestions? I had great luck vatting equal parts MMCS, Stagg Jr, ECBP, and water. End result was usually around mid 90s proof. Probably my favorite vat to date actually. Stagg Jr gets you the baking spice, ECBP gets you the oak. Not an expensive vat, but, granted, not the cheapest, either. Edited July 22, 2018 by dcbt 1 Link to comment Share on other sites More sharing options...
Soberiquet Posted July 22, 2018 Share Posted July 22, 2018 2 hours ago, dcbt said: I had great luck vatting equal parts MMCS, Stagg Jr, ECBP, and water. End result was usually around mid 90s proof. Probably my favorite vat to date actually. Stagg Jr gets you the baking spice, ECBP gets you the oak. Not an expensive vat, but, granted, not the cheapest, either. Sounds good, I am almost out of my Stagg Jr. (And I haven't seen any for 18 months), but I will definitely make a small vatting. Thanks. Link to comment Share on other sites More sharing options...
dcbt Posted October 31, 2018 Share Posted October 31, 2018 I've been spending some time in my laboratory lately so I'll be posting a few of the concoctions. My bourbon journey has winded quite a bit over the years but go-tos on my bar that I consistently buy have gravitated towards what I consider a good, inexpensive, easily found, everyday example of each of the five dominant flavors of bourbon (to my palate anyway): EC (oak) BT (baking spices) 1792SmB (more general "spice") FRSmB (floral / fruity) MM (sweet) I finally got around to vatting equal parts of these five bottles to create a house blend that brings in each of those dominant flavors (again, at least on my palate). Resulting proof is 91.5 and the early results are strong...to quite strong, but I shall allow more time. And I need a catchy name for it, so far all I've got is Flava Five. 3 Link to comment Share on other sites More sharing options...
Swamp55 Posted October 31, 2018 Share Posted October 31, 2018 4 hours ago, dcbt said: And I need a catchy name for it, so far all I've got is Flava Five. For some reason, your description of your concoction of five bourbons reminded me of the "The Five" composers, described on Wikipedia as: "The Five, also known as the Mighty Handful, were five prominent 19th-century Russian composers who worked together to create distinct Russian classical music." From your description, I'd say that your blend also qualifies as a "Mighty Handful"! 1 Link to comment Share on other sites More sharing options...
Mako254 Posted November 1, 2018 Share Posted November 1, 2018 First time blending Four Roses. OBSK and OESK. Both from Q, one north one south. We’ll see how it goes. Link to comment Share on other sites More sharing options...
Paddy Posted November 1, 2018 Share Posted November 1, 2018 I have found that marrying WSR and HWDR creates a pretty solid 4 grain! Just sayin’...;) 1 Link to comment Share on other sites More sharing options...
dcbt Posted November 1, 2018 Share Posted November 1, 2018 (edited) 7 hours ago, Mako254 said: First time blending Four Roses. OBSK and OESK. I just did that also with the same two recipes, that was another of my concoctions! I proofed mine down to 100, though, and each bottle was 10 years. Four Roses Centennial?... Edited November 1, 2018 by dcbt clarity Link to comment Share on other sites More sharing options...
fishnbowljoe Posted November 4, 2019 Author Share Posted November 4, 2019 Here we go. Problem solved. Have fun. Biba! Joe Link to comment Share on other sites More sharing options...
EarthQuake Posted November 5, 2019 Share Posted November 5, 2019 On 10/31/2018 at 10:38 PM, Paddy said: I have found that marrying WSR and HWDR creates a pretty solid 4 grain! Just sayin’...;) Makes sense! WSR has always seemed too timid on its own, while HWDR is a bit too abrasive, I bet they work well together. Link to comment Share on other sites More sharing options...
clearmoon247 Posted November 5, 2019 Share Posted November 5, 2019 4 hours ago, fishnbowljoe said: Here we go. Problem solved. Have fun Thanks for the help with figuring out where this could go. With that being said, here's my recipe for Poor Man's A Midwinter Nights Dram * 710ml - High West Double Rye * 40ml - Sandeman Ruby Port Wine 1 Link to comment Share on other sites More sharing options...
dad-proof Posted November 6, 2019 Share Posted November 6, 2019 My tumbler for trick-or-treating was a blend of about 60% WSR, 30% 1792FP, and 10% water (melted ice). Neither are my favorites on their own, so found it an interesting change of pace that worked out OK. 1 Link to comment Share on other sites More sharing options...
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