What are you drinking tonight? (Fall '07)

[Old Lamplighter]

Having given in to the spirit of the season, I am using some more OC12 for egg nog tonite - which some may see as a bit of a waste. However, it makes some fantastic nog. About 95% of the time, I take my bourbon neat or with cube(s). During holiday periods, the other 5% comes into play. Here at the end of the year I usually pour up the leftovers I did not favor very well during the year for mixing during the Christmas season. OC12 is not one of those though. It just happened to be the nearest at hand last week and turned out so good that I just had to have some more tonite. Cheers!

[squire]

Forester 100 proof, on the rocks with a splash of seltzer.

Squire

[Gillman]

After work with friends who contributed the older bottles we compared BMH 18 rye, BMH's 23 year old rye, Hirsch 21 year old rye, WT rye and the new Russel's Reserve rye.

All were well appreciated, and it was noted some of the older ryes would go well after dinner or with a cigar.

The favourites were BMH 18 (which I think is very similar to the current Michter's 10 year old rye), and the RR rye which got a rave reception. Rarely have I had a straight whiskey of any kind that drinks so well neat as RR rye. The nose of the Hirsch 21 rye was felt particularly good.

Gary

[OscarV]

Old Weller Antique 107.

25 degress here today and I work outside so OWA107 neat is doing me right.

[Gillman]

Late for a nightcap, El Dorado 12 years old, Demerara Distillers, Guyana.

This is a favourite and it seems to have an addition of sugar and maybe a fruit concentrate of some kind, or possibly even coffee or chocolate.

It has a rich, full very long taste, rummy but with the other flavours mentioned (whether added as such or deriving purely from maturation). It is very much in the old landed or Navy style, big and lush.

Also, it clearly has elements in it that are pot-stilled, IMO. I know this from the characteristic light "rubbery" taste it has. Or perhaps this element is from an early-design column still (they still use packed wooden stills here and there in that part of the world).

Anyway. In tasting this rum, with which I am quite familiar, I felt I could improve it by adding two elements that are already "there", i.e., not by adding literally these elements, since I don't know what they are, but adding things I think are very similar. So I added first a dash of Doorly's XO from Barbados to deepen a bit the aged element, and then a little Angostura 1824 from Trinidad and Tobago. The Angostura is unquestionably pot-stilled or part of it is, it has a rich flavor of which the core is the "rubbery" note denoting a pot-stilled rum spirit.

I felt these additions would complement the taste and they sure do.

I did this a while ago and let it mature and only tried it tonight, and it is sensational.

Gary

[TNbourbon]

Late for a nightcap, El Dorado 12 years old, Demerara Distillers, Guyana.

This is a favourite...

I have this open, too, Gary and agree -- it's very fine rum at a very palatable price (around $30 here). As you've noted, the 5yo (which I have open, too) also is quite good, and even cheaper still.

Heck, in your honor, Gary, I'm going to have some of each -- vatted 1:1 into an El Dorado 8-1/2!

[Gillman]

My tweaked El Dorado is essentially (little did I know when I confected it) the rum equivalent to the 1973 Ladyburn malt whisky spoken of recently on the board.

Gary

[Gillman]

Thanks Tim, hope it's good. It sounds great! Taste notes please.

Gary

[TNbourbon]

Thanks Tim, hope it's good. It sounds great! Taste notes please.

Gary

Well, Gary, I sipped it a couple of times (quite good -- reminiscent of Pyrat's XO's 'juicy fruit') -- but, then, since I'd skipped supper, I drowned it in diet cola (you can do that when it doesn't cost an arm and a leg!) and accompanied it with a peanut butter sandwich. Not really the best tasting scenario. Understand, though, that I am enjoying a fine, late, light meal.

[Gillman]

It sounds good! I had some unsalted chips with mine. (Am I alone in thinking potato chips, for no apparent reason, are over-salted? I found a supply which omits the sodium particles and quite honestly am very pleased with them. We also sometimes can get a low-salt version I like). I didn't skip dinner (or lunch or breakfast), which means a price to pay tomorrow!

Gary

[NickAtMartinis]

I drank some '07 Stagge, Weller Antique and finished up with WTRB.

[Luna56]

Finishing up an ERSB 10, going back to the house soon for a small dram of Balveniie SB 15 (a SMS. Mighty good hooch!).

Cheers to all!

[squire]

I'm going to pour two fingers of bonded Old Grand Dad over ice and add a splash of seltzer. Then, if necessary, repeat.

Regards,

Squire

[NickAtMartinis]

Tonight, I'm going to have a 1-ounce pour of every bourbon I have (20 bottles).

[luv2hunt]

I'm toasting the guy from Wisconsin who's signature line says "panties take the edge off being macho" :slappin::slappin:

[CrispyCritter]

I'm celebrating Repeal Day (the anniversary of Prohibition's end) with a hefty pour of Pappy 15. For a followup, I think a nip of Handy would do nicely.

[SBOmarc]

WLW '06...from a near empty bottle.<sniff,sniff>

[ACDetroit]

WLW 07, The front end of this pour is different, the middle and the finish seem to have a bit more to say. The smell of the empty glass is sweet but it seems the biggest part of the sweetness is hidden by 10yr old youngness if that makes sence? I don't hate it but I did not need as many as I ordered. Oh Weller :slappin: !

Tony

[NickAtMartinis]

WLW 07, The front end of this pour is different, the middle and the finish seem to have a bit more to say. The smell of the empty glass is sweet but it seems the biggest part of the sweetness is hidden by 10yr old youngness if that makes sence? I don't hate it but I did not need as many as I ordered. Oh Weller :slappin: !

Tony

Well, I think you're right. Though, I feel that whated bourbons beyond 10 years aren't worth the price or time. Just way too sweet, in my opinion. Also, I agree that drinking the beginnings of the '07 WLW leaves a lot to be desired while the middle is much different.

[NickAtMartinis]

Oh man, I wish the '07 ER wasn't watered down. At barrell proof this would be a great bourbon.

[ACDetroit]

Is that your first pour out of that bottle? I really like this years ER 17! I know it's 90 proof but wow the 2007 is really good!

I also agree this bottle at barrel proof might just be what the Dr. ordered...We'll never know.

Tony

[Gillman]

One of my own scotch blends and as much soda water again, no ice.

This was the old whisky-soda of the U.K.-oriented world. A very nice drink: the better the blend the better the drink.

Gary

[NickAtMartinis]

Is that your first pour out of that bottle? I really like this years ER 17! I know it's 90 proof but wow the 2007 is really good!

I also agree this bottle at barrel proof might just be what the Dr. ordered...We'll never know.

Tony

Tony, it's probably my 4th or 5th pour and I find myself saying the same thing. If this were barrell proof, or even plus 100 I'd be pumped. I really like it as it is, but I really think it would beat the '07 Stagg at barrell.

[ACDetroit]

I really think it would beat the '07 Stagg at barrell

I think like the Stagg each year has it's own personality. I feel this years ER 17 is one of the better years I've had. I foound the 06 very mild and at 90 proof and 60 bucks I did not replace the bottle. I have the 2005 as well and it to is very good.

I do thisnk your right if the ER 17 was Barrel Proof I think it would walk all over this years Stagg.

Tony

[NickAtMartinis]

Tony, are you and EC fan? Just curious. If so, are you an Evan Williams fan? I have the '97 and had exactly one drink and found it full of Earth!:grin: While I'm certainly not a wheater fan as of late, I'm also certainly not a Evan Williams '97 fan either.