What bourbon are you drinking now?

[Gillman]

Randy, across the street from MGM Grand is an Irish-style pub in the hotel, the one you reach by walking over the enclosed (as I recall) cross-walk, it is the bar in New York New York. On the second floor of the bar (up a staircase) is a smaller bar that has a selection of Irish whiskeys. One of them is a pure pot still whiskey from 1951, I believe the name (this from memory) is Knappogue. There are also modern Knappogues but the one I am referring to is from 1951 or 1950. It may have another name but they only have one whisky from 1951 and it is about $50 a shot so you will quickly find the one I mean if interested. This pot still was made at the time from unmalted barley, raw barley and "small grains" usually being rye and/or oats. Today, Irish pot still only uses malted and raw barley, no rye or oats. Apparently the small grains gave a rich complexity, making it somewhat akin I have heard to rye-recipe bourbons and this old style of pot still may have been the origin of the American idea of small grains. If you are interested to try this a review posted on the board would be most interesting. I wanted to try it and it was not the money that stopped me but the fact of it being midnight after a long night of dining and sipping and my palate was shot, it wouldn't have made much impression. If you try it, I recommend trying it against a modern Irish pot still, say Redbreast or Powers (Power is 80% pot still, close enough) or Jameson 15 or 18 year old. Maybe the name was Midelton not Knappogue but as I say there is only one whisky from 1950 or '51 there at $50 or so the shot, so you will find it unless their supply is exhausted but I am sure they still have some, I was there only a few months ago. If it was me trying it I'd try to determine, (i) its essential taste attributes, (ii) how it compares to modern Irish pot still, (iii) whether this Irish 1951 pot still shows any possible connection to U.S. straight whiskey in terms of flavor.

Oh also if you do this, don't use ice.

Best wishes, and to Val

Gary

[BrbnBorderline]

Good stuff, Clayton!!!

Last night was Weller Antique.

Saturday night I had VWFR Rye, and then followed it with Weller Antique - wow - what a combo. The lingering finish on the VWFR Rye really brought out a butter toffee flavor in the Weller.

[doubleblank]

Gary.....Thanks for the suggestion.....a pot still from 1950 sounds interesting. If I don't get over there tonight, then next time for sure. Tonight is, of course, Valentines Day and if my palate isn't shot early, then we'll head over and give it a try. Or, better yet, go this afternoon when I know I'm in good shape. I'll post my thoughts if I get over there.

Randy

[Gillman]

Great, I thought it might be of interest if you had time and it worked into the schedule. But if not, another time to be sure; those bottles don't go that fast, of that I have no doubt.

Gary

[jeff]

For Valentines Day Leslie bought me a couple of crystal brandy snifters. Tonight, after a bit of Champagne, I'm breaking them in with a bit of Blanton's, followed by a small pour of Four Roses Single Barrel.

[wrbriggs]

Wish I could get Four Roses SB. Just came back from dinner out with my wife, and I think that I'll have some Pappy 20 .

[TNbourbon]

This thread is getting long, and I'd guess I've posted in it at least 5 times (I'm not going back and counting!), so tonight I just surveyed my field of open bottles (not counting the several 200mls I have for cooking and sometime-sipping):

<ul type="square">[*] I have 13 regular-sized bottles (750ml-1.75L) open: 8 rye-flavored bourbons, 2 straight ryes, and 3 "wheaties";

[*] the average stated age (4 years old is assumed if no age statement) of the whiskeys is 10.9 years;

[*] the average proof is 93.8: 2 under 90-proof (not a single 80), 7 between 90-99 proof; and 4 at least 100 proof.

From glancing at these facts, I've gleaned or confirmed several things about my bourbon habits (note that I recently finished my open bottle of Stagg, or both average age and proof would be somewhat higher):

<ul type="square">[*] I prefer bourbons in the 10-12yo range;

[*] I like a proof high enough to deliver flavor, yet not so high I require dilution;

[*] I enjoy the styles of whiskeys (rye-flavored, straight rye, and wheat-flavored) about equally, as they are represented in proportions which approximate their shares in the market.

And, finally, this recitation may be of interest only to me. But, you gotta admit, it's original.

[stoopsie]

So, at 5:29 PM I opened my bottle of 2004 Birthday Bourbon to toast the time and day of my birth and then called my mom to thank her. We toasted and I have been smiling ever since. I am approaching the mid-line of life and so I think it is time celebrate and from this day forward no american whiskey shall be saved for that special moments. All moments are special. Having friends, seeing my children grow and spending my best years of my life with my wife Sandy. I just can't stop smiling. So, stop by when you are in the area, and have a smile with me. Got to quit typing now and have a second glass of Birthday Bourbon. Heck, It is my birthday and I deserve it.

Howie

[jeff]

Happy Birthday Howie, sounds lik it was a good one!

[dgonano]

Same here, Happy B-day Howie. Hope you're enjoying your day.

[joe1974]

This evening I am sipping on Knob Creek (sounds more suggestive than I wanted it to). It's my first bottle, and I'm slow to warm up to it. Hopefully it will grow on me. What do you suppose they consider "small batch" at Jim Beam anyway?

[gr8erdane]

As much Knob Creek as I see around I'd think "small batch" was anything less than half the production capacity of the distillery.