Heaven Hill 10 YO and Evan Williams 1783

[DrinkyBanjo]

It seems that Jim Murray's Whiskey Bible hints that these are the same whiskey. Can anyone confirm?

[barturtle]

There's been a lot of talk lately about Jim Murray's book, unfortunately the lastest edition of his work I have is a 2000 reprint of text from 1997. I believe it must be time for an upgrade.

As far as the whiskies go, the Very Rare Old Heaven Hill is a 10yo BIB and the only 10yo Heaven HIll branded whiskey I know of, whereas the Evan Williams 1783 is 10yo and 86 proof (and more expensive). I personally have always been disapointed by the 1783, but really like the VROHH. Could be the same whiskey as different proofs, but I know which I like and which I don't.

[boone]

It's from the same mashbill :grin: different proofs ...

Bettye Jo

[Sijan]

Bettye Jo, how many bourbon mashbills does Heaven Hill use?

(spelling corrected)

[bluesbassdad]

I just happened to remember that Betty Jo (no "e") made a post about this very thing not too long ago. (Now if I could only remember where I left my keys to my absent wife's car . . . Otherwise, it may have a dead battery when she returns.)

Yours truly,

Dave Morefield

[jeff]

Nope. The HH10yo tastes like bourbon (very good bourbon!) The EW1783 tastes like asparagus.

[barturtle]

Don't say that! I'll stop liking asparagus:lol:

[BourbonJoe]

Nope. The HH10yo tastes like bourbon (very good bourbon!) The EW1783 tastes like asparagus.

Well Pal, that asparagus just beat the pants off of Elmer T. Lee at our last bourbon tasting. Five seperate individuals rated 1783 better than ETL.

Joe :usflag:

[jeff]

Well Joe, there will always be a bottle for you on the shelf here in Lexington. It'll be the one I passed up while reaching for that ETL!

[jeff]

I believe that methyl mercaptan, a compound that is thought responsible for the odd reaction some people have after eating asparagus, is present in small quantities in whiskey. I have read a few article that claim that everyone's urine is the same after eating asparagus, but the ability to detect the odd smell differs throughout the population and is believed to be a genetic trait. I have sampled from several bottles of EW 1783 and asparagus and cooked cabbage are the predominant flavors to me. Maybe I am just super-sensitive to this chemical. I was also ridiculed when I commented that I could taste acetone in some bourbons, especially Stagg 2002. Click here

[Gillman]

I agree fully regarding 1783. Whatever the explanation chemically, it has a noticeable "congeneric" character somewhat like cooked vegetables (or overcooked). I think some HH bourbon for whatever reason develops this taste and it is sold under this brand name for the market that likes it. It is not an expensive bourbon either. This flavour is noticeable in my view in some other companies' brands, e.g. Jim Beam White but to a lesser degree. If I had some, I would use it for vatting. Its particular taste would lend character to a blend but on its own I find it a little too much.

Gary

[BourbonJoe]

Jeff,

You must have one super sensitive set of olfactory apparatus to taste stuff like that. With all the cigar smoking, etc. I'm lucky to be able to discern that it's even whiskey.

Joe

[jspero]

The EW1783 tastes like asparagus.

I didn't get that at all. I thought for the price (around $10US/750ml) it was pretty good. Much better than anything else I've had in that range and better than some others that cost a lot more. I actually prefer EW1783 to the EW SB (1995) I recently openned.

Jay