Vintage Bourbon Comapny 17, 21, or 23 opinions

[Vange]

I've done a ton of searches, but I dont think I amd oing it right since II am getting a result set with 100s of posts. I guess that is really eay when the search words are vintage and bourbon. Anyway, does anyone have an opinion on these offerings? Vintage Bourbon Company 21 or 23 year?

http://www.ambackforum.com/viewtopic.php?p=315481&sid=1812e34775fe7830abd4e6e3a8adcd90

I found this one, this guy LOVES the 23 when I goggled it.

[TNbourbon]

Personally, I found the 23yo over-woody. Both the 17- and 21yos, however, are/were very good bourbons, and comparatively very good values.

Whoever Bloofington is over at the American Backyard Forum, it's plain -- from his list -- that he likes well-aged, oaky bourbon. The 23yo certainly fits that bill. You have to go all the way down to #9 -- Van Winkle 12yo Lot B -- before you find anything that displays much flavor unrelated to barrel notes. Nothing wrong with that, but it's one bourboneer's opinion. Mine's another. I'm sure there are as many others as their are members of this forum (and more!).

The Vintage series -- both bourbon and rye -- are bottled and released by Kentucky Bourbon Distillers (Even Kulsveen and his son, Drew, and daughter, Brett). The 23yo rye is stellar, but not terribly dissimilar to the better Sazerac 18yos. Still, much fruit and spice for its age.

But, for the record, this is purchased whiskey. KBD does not -- yet! -- distill, though it is on the site of, and connected by family, to the old Willetts Distillery.

[Rughi]

The 23yo rye is stellar, but not terribly dissimilar to the better Sazerac 18yos. Still, much fruit and spice for its age.

But, for the record, this is purchased whiskey. KBD does not -- yet! -- distill...

The Sazerac 18, "for the record," is also "purchased whiskey" as is _everything_ from Van Winkle. You might even find their ryes all came from the same rickhouse in Owensboro.

Why is there always a caveat in any discussion of KBD (and usually only KBD) that their whiskey, like so many of the products that are coveted on this forum, is "purchased whiskey?" I never read something like "Well, of course Julian doesn't _make_ anything, but the whiskey he markets is still pretty good."

I like KBD, I like BT and I like VW, without caveats.

Roger

[OscarV]

I looked the list over and he has Vintage Bourbon 21 ranked number 5.

I would take almost anything on that list over the VB21, I was dissapointed with it.(the 21yo)

One review from Malt Advocate said of the 3 offerings, the 17 yo was the best, then the 23, and last was 21.

[jeff]

I really enjoy the 17yo and I think it's a good value. The 21 is a decent pour, but the 23 to me is slightly astringent and very woody. I don't really like it at all.

[Brennan77]

I really enjoy the 17yo and I think it's a good value. The 21 is a decent pour, but the 23 to me is slightly astringent and very woody. I don't really like it at all.

Agreed on the 23. It's just overdone on the aging and is imbalanced. The 21 is a nice bourbon though, a good value.

[Pappy's Friend]

I'm in agreement with Brennan77 on this. The 17 and 21 are nice bourbons. I was particularly disappointed with the 23 - not good at all, especially for the price.

[Gillman]

I have not tasted all the range but agree substantially with the opinions mentioned for those I have tried. The Vintage Bourbon 17 is a fine bourbon, rich and with fruity edges, and a good value. The Vintage 23 rye is outstanding I find - to my mind it is less dry than Sazerac 18 rye and more complex. I have enjoyed in the past both versions of the Vintage 25 year old bourbon which now is hard to find (each was a different proof, the domestic one was released a couple of years ago with very limited availability). While well-aged it was not tannic or unbalanced and preserved good fruit quality. It may be too that past a certain point, new fruit qualities enter some bourbons through slow esterification of the drink. Those who find the 21 and 23 year old Vintage bourbons too dry might transfer them to a larger bottle and keep them for some years. I have a feeling very slow changes in a bottle with a large air space will improve these whiskeys.

Gary

[Pharaoh]

I have not tasted all the range but agree substantially with the opinions mentioned for those I have tried. The Vintage Bourbon 17 is a fine bourbon, rich and with fruity edges, and a good value. The Vintage 23 rye is outstanding I find - to my mind it is less dry than Sazerac 18 rye and more complex. I have enjoyed in the past both versions of the Vintage 25 year old bourbon which now is hard to find (each was a different proof, the domestic one was released a couple of years ago with very limited availability). While well-aged it was not tannic or unbalanced and preserved good fruit quality. It may be too that past a certain point, new fruit qualities enter some bourbons through slow esterification of the drink. Those who find the 21 and 23 year old Vintage bourbons too dry might transfer them to a larger bottle and keep them for some years. I have a feeling very slow changes in a bottle with a large air space will improve these whiskeys.

Gary

Good points Gary, particularly older whiskies can be tight & stuffy when first poured - time in the glass before imbibing does help with some whiskies.

The same can be said about a few older whiskies I've been through that had long rests in bottles with a lot of head-room, I believe they do indeed change with enough time and some air. The caution in that is, it isn't always a better change and does depend on ones taste preferences.

The funny thing about Bloofington (I've read his commentary for quite some tme now), he tastes in an orchestrated fashion taking measured sips at consistent timed intervals. I don't remember exactly the times he sticks to, but believe he takes 45 or so minutes before he's on the final "sip".