What bourbon are you drinking now?

[Jazzhead]

I opened an old bottle of Bakers (from its first bottling) that I found covered with dust in a local store a couple of weeks back. Unfortunately, it must have been exposed to too much light over the years, because it tastes off. The stuff smells delicious, though. I'm bummed.

But it's nothing that a good pour of Old Foresters won't cure. I've been digging OF lately - it's about as balanced and "true" a flavor profile for bourbon as I can think of.

[barturtle]

Well, I'm back home in Louisville, and though I brought all my dusties and such, I arrived here with no open bottles(I left none behind when I left for school, and didn't see the point in bringing any here for a mere week) so this eveing it was off to Bourbon's Bistro and a couple pours: FRSB and VROHH. Also had a taste of a friends Weller Centenial (the newer BT version that I have recently noted I've never had) While a decent pour the Weller seemed to be lacking a bit in the nose department (something my friend also commented on when she tried my FRSB). Seems we both wanted the FRSB nose and initial palate with the Weller mid-palate and finish.

[jburlowski]

This weekend it's Old Weller Antique.... a fine sipping whiskey to accompany the Blue Grass Stakes on TV followed by a little grilling on the deck.

[Ambernecter]

After one hell of a cross country run and a shower, I am kicking back with a Baker's.

I may just nip downtown for a beer or two later.

I have Bulleit and Knob creek open and to hand lest any visitors chance by later - the Baker's is mine - ALL MINE!

[brian12069]

After one hell of a cross country run and a shower, I am kicking back with a Baker's.

I may just nip downtown for a beer or two later.

I have Bulleit and Knob creek open and to hand lest any visitors chance by later - the Baker's is mine - ALL MINE!

CROSS COUNTRY?!?!?!?!

[Geekboy]

As you're sitting in front of your computer reading this forum, what's in your glass? :yum:

To answer your question I just finished Knob Creek after a George Dickel #8.

Am contemplating an Old Forester or Old Overholt next to end the evening.

[Ambernecter]

I meant running in the countryside, not actually running across the whole country!

That said it'd be a breeze to go from one side of England to the other, compared to your side of the pond...

[JeffRenner]

Well, I'm not actually drinking it as I sit at my computer, but we had a wonderful Easter dinner this afternoon with dear friends, and the restaurant had a nice bourbon list. So, after a preprandial martini, a glass of California Pinot Noir, and a wonderful rack of lamb dinner, I decided to have my first try at Blanton's.

Now, of course, I was well sated after that three hour meal, so the edge was off my taste buds, but it was certainly a wonderful bourbon. I was most pleased when it arrived at the table in the glass I use at home - Riedel "O" spirits glass.

It had a very enticing nose but was rather hot on the palate until I cut it with a couple of spoonfuls of water. Then it really bloomed and softened.

I won't attempt tasting notes, but my overall impression was that this is a kind of über-Buffalo Trace mash-bill #2 bourbon. It had the house character (a touch of earthiness) but it was very refined and complex version, with orange, rye, dry oak and a light, dry chocolate (cocoa?). A wonderful finish to a wonderful meal (much better than the desserts the others were having, IMO.)

At $12 for a modest serving, I won't be having more there soon, but then again, it was a bargain since a bottle here is ~$55.

Jeff

[barturtle]

Last evening after attending a Bats game, Mary and I wondered down to Jockey Silks. We split several pours, Noah's Mill, OC 12, FRSB, and Pappy 23. The Bats won both games (though we skipped out midway through the first of them) and the whiskies were great. It was a perfect night back home in Louisville.

[ratcheer]

Last evening, just before bed, I opened the bottle of J. W. Dant BIB I bought on closeout a few weeks ago for $12.99.

It had a very good bourbon flavor except for a quite bitter note in the finish. It had good legs in the glass, which surprised me a bit after seeing the fairly pale yellow color in the glass. It has a much prettier color in the full bottle. Good nose, good mouthfeel, and a fairly tame alcohol burn for a whiskey that is probably as young as it can be (doesn't BIB have to be four years old?).

All in all, a very decent pour for the money spent. I would rate it a little higher than Evan Williams Black and a little lower than Old Forester 100-proof after this first sampling. The only real negative was the bitter finish. Too bad they are closing it out and I won't be able to purchase it anymore, at least when at home.

Tim

[CrispyCritter]

I've just exhausted my open bottle of Fall '05 Sazerac 18 - one more bottle left, to be opened sometime in the future. Now, I've gone Scotch, with some Balvenie 15 Single Barrel. Next up, if I have any more tonight, will be Old Fitz BIB.

[Nebraska]

Ohhh for a bottle of Sazerac, I'm envious.

Well, as time is going on I'm finding myself basking in the world of Bourbon. I've found I'm quite content with a jigger glass with two narrow cubes from the ice maker and a side of ice water.

I'm enjoying the diversity of what I have purchased already. Tonight I found myself revisiting my current favorites. ORVW 15/107, wow I really love this stuff. EW SB and Eagle rare SB are also to my liking.

I have a much wider selection on the way. I am looking forward to broadening my horizons.

Mark/Nebraska

[CrispyCritter]

Tonight I found myself revisiting my current favorites. ORVW 15/107, wow I really love this stuff.

Now it's my turn to be envious. Conserve what you have - I made the mistake of polishing off the one bottle I had of it way too quickly, only to discover that I couldn't find another bottle to stash for the future.

I didn't make that mistake with the Saz 18 - but it's going to be a while before I open my other bottle of it.

After tonight's Saz and Balvenie, I had a nip of the Old Fitz BIB, and my nightcap is some WT Rye.

[scratchline]

Okay, tonight I mixed myself what amounts to a Manhattan made with Amer Picon rather than vermouth, a healthy dash of orange bitters, sweetened with a half teaspoon of sugar syrup. I have not cared at all for regular Manhattans with orange bitters, but this Amer Picon is well suited to the orange bitters. I chose some ND 86 proof Old Grand-Dad which is a pretty fruity bourbon that I thought would suit the orange theme. Finally, I flamed an orange twist over the whole thing and dropped it in.

This Amer Picon is the old 78 proof model and is worth searching out. I think this would be an interesting building block for Gillman in his customizing of the "perfect" Manhattan.

-Mike

[Gillman]

Yes, that is interesting, thanks. You could view this too as a variation of an Old Fashioned because the Amer Picon supplies both sweet and sour and the orangey flavours fit in well with that drink. I was thinking along similar lines, but using Campari instead. The Campari would seem also to supply the sweet and bitter elements and no bitters would be necessary except maybe orange bitters again.

I've been making Manhattans in part from Dubonnet, where I blend the latter with red vermouth (two or three). Unlike Cinzano, Dubonnet however seems more red wine-based, or less herbal than vermouth (since it is wine-based too). Therefore, the red wine flavor comes out more in the drink, which at first seems odd but not really, it is almost a cherry-like taste and cherries or their juice often flavor Manhattans, so it all comes around..

All these drinks (in fact most cocktails) are variations on a theme of something alcoholic, sweet, bitter and maybe cold.

Gary

[scratchline]

Gillman, I don't think I've ever had Dubonnet. The cherry flavor idea is interesting since it figures into the Brooklyn cocktail in the form of maraschino liqueur.

The only other time I have used an Amer liqueur was when I made Brooklyns using Torani Amer which has effectively replaced Amer Picon in the US market. I don't have an open bottle here with me to compare to the older Amer Picon, but I remember it having what tasted to me like a distinctive celery flavor and not nearly as much orange as the Picon. That celery note was overwhelmed in the cocktail but was very noticeable when taken neat.

I think you're right. Although it's called a New Deal Cocktail on cocktaildb, a much better name for what I had tonight would be a Manhattan Old Fashioned or an Old Fashioned Manhattan.

I'm sorry I won't be able to partake of your Manhattans at the Sampler. The Manhattan will always hold a special place in my heart since that was my gateway drug to bourbon. I still think it's very hard to beat a well made Wild Turkey Manhattan at cocktail hour.

-Mike

[Nebraska]

Arrived home a while ago, settling into a pour or two. Feet kicked up, mouth open, I look like a large mouth bass that just hit the hook and line.

I'll start at the beginning of my day. A chain liquor store that I pass almost every day and bypass almost every day because I've stopped at others of the same chain here, caught my eye today for some reason. There sitting on the shelf smiling at me was a lone orphan bottle of ORVW 15yo/107. Being the humanitarian that I am, I decided to bring it home to be amongst it's own kind. The same store had several labels I'd been looking for at somewhat reasonable prices. Buffalo Trace came home with me as well, a label I thought was not in this area.

Right now I'm partaking of the bison delight...I hesitate to make a determination at this point. I suspect that it make take several samplings to formulate a fair and accurate appraisal of this libation. For that matter, in fairness to all considered I may need to purchase a second bottle just to give fair consideration due.

Pardon my drooling at this point...I'm going my another pour of Buffalo Trace.

Regards,

Mark, you can call me Nebraska, or to dinner.

[JeffRenner]

The cherry flavor idea is interesting since it figures into the Brooklyn cocktail in the form of maraschino liqueur.

Maraschino liqueur is actually nothing like the cherry/almond flavor of maraschino cherries. I don't find that it has anything I would think of as cherry.

Gary Regan calls it "dry, nutty and peppery" in the latest Malt Advocate (second quarter 2006, p. 22, in an article called "The Perfect Manhattan."

I find it kind of perfumy/floral/herbal, and yes, maybe peppery, with some kind of fruity, not cherry, aroma, but all in all, heavy and cloying despite its dryness. It is very distinctive - unique, even, but I guess it just isn't my style.

I have had a bottle of the classic brand, Luxardo, for a year or so, which I bought for a cocktail that had, as I recall (I can't seem to find the recipe) gin, maraschino liqueur and champagne. I didn't care for it, and I don't think I really care for the liqueur, either. I tried it in a couple of other cocktails, including Regan's "Manhattan Perfecto" as described in the above article, with no happier results.

Anyone want a nearly full bottle of Luxardo?

Jeff

[scratchline]

I didn't realize that about maraschino liqueur. Luxardo is the same brand that I have. My girlfriend actually bought it and marinated some cherries in it and that was what I used to make the Brooklyns. I wonder if it could have picked up any cherry flavor from the cherries themselves? Anyway, I never tasted the Luxardo straight.

I returned to the Amer Picon for a cocktail called a Winberry tonight. I found it to be simply a variation on a whiskey sour. I have decided that I am off whiskey sours. I may have had too many recently, but I find the bourbon is often overpowered by the sour taste.

All was rectified, however, when I finished with a nice pour of the very first bottling of Rare Breed. A lovely bourbon for sure. A couple of ice cubes and nothing else. Couldn 't have been happier.

-Mike

[ProofPositive]

After a long & bad day at the office, settling back with a 3-fold ending to it all as follows in order of consumption:

1) Weller 12

2) Maker's

3) WTRR-101

[Virus_Of_Life]

Eagle Rare 17 year old, and I gotta be honest after my second night tasting this I am not impressed. So far I think this is just an overpriced bourbon, it's good don't be me wrong, but I don't think it is 50 dollars good when compared to some other less expensive pours...

[NorCalBoozer]

I do think it's good as well, and my thinking of the ER 17 is that, it's not meant to be/have very powerful/distinct flavors. I think of it more along the lines of a "high end" Makers. A very smooth and nice bourbon with some nice notes.

It's so different from the rest of the Collection, which is comprised of some very distinct bourbons.

As far as price...it does seem steep considering that it is a 90 proof bourbon when compared to Stagg or WLW that are barrel proof. Yes the Saz is also 90 proof but for some reason that one seem worthy of the $50 price.

Eagle Rare 17 year old, and I gotta be honest after my second night tasting this I am not impressed. So far I think this is just an overpriced bourbon, it's good don't be me wrong, but I don't think it is 50 dollars good when compared to some other less expensive pours...

[Ambernecter]

After a quick gym session I am enjoying an early evening WT 101.

It's just struck me it's been a while since I had a slug of this - and very nice it is too. Hard to beat as an everyday pour so I'll have to get stocked back up with 101.

[jspero]

Eagle Rare 17 year old, and I gotta be honest after my second night tasting this I am not impressed. So far I think this is just an overpriced bourbon, it's good don't be me wrong, but I don't think it is 50 dollars good when compared to some other less expensive pours...

This is incidentally what I had last night (although I don't usually drink during the week). I've noted this in another thread somewhere. I don't think it's worth the price difference between ER 17 and ER 10yo SB. It's very good, I just don't think the taste difference justifies the price difference.

Jay

[ProofPositive]

This is incidentally what I had last night (although I don't usually drink during the week). I've noted this in another thread somewhere. I don't think it's worth the price difference between ER 17 and ER 10yo SB. It's very good, I just don't think the taste difference justifies the price difference.

Jay

Let me recommend the original ER 101 10yo.....my pour of the night. If you can find some, it will soothe your disappointments over all the new fancy bottles that are really ER by name only. I'm looking at the real ER right here in front of me!!!