Booker's/Knob Creek mix

[rwilps]

Just a note to let you all know about successful results to my most recent sacreligious experiment. I had a little Booker's left in a bottle - not enough to make a decent pour - and I remembered posts that Booker's and Knob Creek were basically the same whiskey - one with more age, and one with more proof. So I mixed a dram of 1/3 Booker's and 2/3 KC. What a nice surprise! The Booker's warmed, lengthened and sweetened the dry KC finish, and gave it a nice kick. The flavor of dark chocolate often noted with KC was spread out and broad, with a thicker mouthfeel. My guess is that I put together about a 107 proof sipping whiskey here. It took the Booker's out of the realm of a curiosity, and put some oak in its backbone. Since I hate the idea of diluting any whiskey and I like a hundred or better proof, this is a recipe I'll remember.

Ralph Wilps

[bourbonmed]

Hi Ralph!

Try your experiment with one half Knob, one half Bookers. I'd be curious if it tastes like OGD 114.

Be well,

Omar

[Speedy_John]

Ralph, you say the resulting drink was 107 proof? Good Heavens, man! You've invented Baker's!

[Guest **DONOTDELETE**]

Ralph, have you tried Baker's? How does this compare?

=John=

http://w3.one.net/~jeffelle/whiskey

[rwilps]

I invented Baker's! I feel like the Russians in WWII reverse engineering a crashed DC-3. I guess I will have to try Baker's - what's the age on it? My hybrid would extrapolate to an 8 year old. By the way, Omar, I don't think this stuff has the OGD mashbill, so the oak overshadows the rye here. I've tried OGD 114 - it's like OGD BIB with more heat and a less-balanced finish (at least to my beginner's taste).

Ralph