What are you drinking tonight? (Spring '07)

[jburlowski]

A high rye-content weekend: Bulleit, GD 114, and (wait for the boos and hisses...) Basil Hayden.

[ratcheer]

Right now, I am having a mint ju;ep made with Wild Turkey 101 and superfine sugar. I don't have any mint in my yard, so I used some sold as an herb, dried up and crushed, in a spice jar. Anyway, the julep is delicious.

Tim

[Martian]

I like Basil Hayden for a change. Light and elegant.

[ggilbertva]

Rittenhouse BIB and Ginger. The Rye and Ginger are fantastic together.

[ThomasH]

I had pours of St. Georges single malt, Olf Forrester 96 and Buffalo Trace. All excellent drinks. Nothing beat a good drink while working in the yard!

Thomas

[granola82]

I cracked open a VWSR Lot B for the first time. The reviews on SB.com have been glowing and it did not disappoint! It jumped right into my Top 5 list. Yum!

[wskybnt]

I cracked open a VWSR Lot B for the first time. The reviews on SB.com have been glowing and it did not disappoint! It jumped right into my Top 5 list. Yum!

Thats funny I am opening a new bottle as I type. Lot B is one of my top 5's too. Although my math is bad, I think I got about 10 or 12 top 5's..

[cowdery]

For several days, nothing but manhattans, first prepared by then inspired by Gary Gillman. Last night, Jack Daniel's Silver Select. Tonight, Old Grand-Dad BIB.

[TNbourbon]

For several days, nothing but manhattans, first prepared by then inspired by Gary Gillman. Last night, Jack Daniel's Silver Select. Tonight, Old Grand-Dad BIB.

Man, do I feel justified! I've been a Gillman acolyte for awhile now. That cat knows what he's about, don't he!?:bowdown: (Which reminds me, Gary -- I've got a surprise for you this weekend which is, like, cool, man!:grin: )

[TBoner]

Old Charter 12.

Now on to OGD 114 from late in the ND era. I can't say enough about how unbelievable this stuff is. Rich, powerful, and darn near perfect. I'm glad I have three more bottles in reserve, which will be consumed much more slowly than this one has been.

[tango-papa]

Tonight I enjoyed a healthy pour of 'gold foil' ETL. Then, I had another.:grin:

The 'legs' in the glass were an enjoyable sight.

When this bottle gets to about the half-way mark, I'm gonna open a 'gold wax' bottling and compare 'em.

~tp

[ProofPositive]

Tonite, a little on the light side.....only one pour - but a good one.....Eagle Rare SB/90......hits the spot!

[tmas]

I like Basil Hayden for a change. Light and elegant.

I'll second that. Tom V

[Bob O.]

Lot B for me. Good stuff.

[Martian]

OC 12. This is one of the better BT products I have tried. It still has a little of the BT mustiness that I don't care for. Maybe I would like the higher rye BT products better.

[SBOmarc]

Abstaining...

It was time. 3 days and counting.

[ggilbertva]

Small pour of each....Rittenhouse BIB and Pappy 15....oops...forgot I also had a small pour of '06 Stagg.

[zdevin]

I'm going on 7+ days of no bourbon. I made a bad decision and had a sip of Ancient Age on day 5, but didn't finish it. I'm really getting tired of this stomach flu. I've all but traded my bourbon for chicken soup.

[ggilbertva]

I'm going on 7+ days of no bourbon. I made a bad decision and had a sip of Ancient Age on day 5, but didn't finish it. I'm really getting tired of this stomach flu. I've all but traded my bourbon for chicken soup.

If the soup has too much burn, add a plash of spring water or an ice cube...

[zdevin]

If the soup has too much burn, add a plash of spring water or an ice cube...

I'm a purist and only add a splash of water if it's from the same spring as the source... and I have yet to figure out the spring from which Campbells gets their soups. :smiley_acbt:

Although, I must admit that after drinking my soup neat, I finally decided to set my standards aside and add about 50% water to the soup. This really helped bring the subtle yet complex flavors of the chicken to the surface while at the same time mellowing out the salty undertones.

[gothbat]

This is my third time drinking from my first ever bottle of OGB Bonded. I'm actually sorry I didn't try this one sooner because now I'd really like to do a side by side of it with WT101. I've read that this bourbon and the WT101 have a high rye content in their mashbill but I think it shows alot more in the OGB Bonded since it kinda reminds me of drinking straight rye (Admittedly, I've only tried one kind of rye.). As good as it is every sip disappoints me because it lacks the sweetness of the wheaters I've been drinking lately but this is not to say that this is, by any means, not a good pour.

[V Smoothe]

Back from a fabulous dinner and capping it off with some Black Maple Hill 16yr. Just a little, though. Busy day tomorrow.

I haven't had this in a while. Sweeter than I remembered.

[Old Lamplighter]

Tonite I am trying my hand at making a Sazerac cocktail for the first time. Looking back thru past threads, I kind of figured out a recipe using what is available here at the house - Angostura bitters, orange bitters, subbing maple syrup for sugar and of course, the straight Rye. First try was with VWFRR and it turned out pretty yummy & warm to the tummy if I say so myself.

Second attempt was made with Rittenhouse BIB and with a little stronger dosage of Angostura. Results were pretty darn good although I slightly prefer the VW Rye at this point. Wish I had some Absinthe or derivation thereof in order to be more true to the 'real' Sazerac of ancient lore.

Anyhow, it has been a fun experimenting just the same. I am not normally much of a Rye drinker so I usually to 'dress' it up a bit when I do decide to indulge. Most of the time it is ginger ale or club soda.......but, tonite I decided to try something new.

[Gillman]

Without the faint licorice scent, it is really an Old-Fashioned. It sounds like you made excellent ones. Any kind of licorice hint will do for the Sazerac, recently I used a locally made anisette, a sweetened licorice cordial. If you use that you may need to allow for its sweetness since some anisette is quite sweet. There is a well-known peppermint schnapps in the States (name escapes me for a moment) that might work too. Even dissolving some black licorice candies in a bottle of rye would work well (or say in some inexpensive vodka, and add a dash of that). The whole thing about cocktails is to improvise as needed but within the overall context of the drink. By the way I find maple syrup blends very well with whiskey, maybe because it is derived from trees.

Gary

[HighTower]

Revisited my Hirsch 16 Gold Foil. I try and like it, but I still don't. I got a nice hit of caramel, but that is the only good thing I got out of this bourbon. Maybe this is a bad bottle, although maybe it's just me. Cam and I went to a bourbon tasting a few weeks ago, and they had it at the bar we were at. I wasn't particularly fond of that bottle, either.

Scott