What are you drinking tonight? (Fall '07)

[TBoner]

Today is my 30th birthday, and I'm hosting a party. I'll be drinking mostly homebrewed wit and oatmeal stout, but this afternoon, my wife and I will be toasting with our first-ever pour of Willett #1.:cool:

[CrashRiley]

Today is my 30th birthday, and I'm hosting a party. I'll be drinking mostly homebrewed wit and oatmeal stout, but this afternoon, my wife and I will be toasting with our first-ever pour of Willett #1.:cool:

Happy Birthday, man! And a fine way to celebrate, if I do say so.

[luv2hunt]

Today is my 30th birthday, and I'm hosting a party. I'll be drinking mostly homebrewed wit and oatmeal stout, but this afternoon, my wife and I will be toasting with our first-ever pour of Willett #1.:cool:

THIRTY???!!! You're only thirty??!! I need another drink!! I think the remains of a VanWinkle 18yr old Binny's bottle is calling my name.....I suddenly feel very old! Happy Birthday.....and Cheers!!

[squire]

Pre-dinner cocktails were Manhattans made with Fee Bros bitters, Martini red vermouth and Evan Williams BIB. Some years back, I donno, maybe 10-12, I often bought the ten year 86 proof 1783 version of the Evan Williams line just to get a bit more of the caramel/oak flavor, but darned if this BIB doesn't approach that profile very well.

Squire

[NickAtMartinis]

I dun drunk me some PVW15 and now I'm drunkin' me some WTRB.

[NickAtMartinis]

To celebrate Repeal Day this week, Mark had resolved:

So how'd one-upping Dylan Thomas work out for you?

It reminds me of things I don't remember.

Roger

Roger, I was a mess that night and the next morning. My wife wasn't too happy when she woke up to vomit in her ear. What's the big deal?!:grin:

[NickAtMartinis]

And the price was right: $27.98 + tax. Gotta love those 20% off coupons.

That's a heck of a price. My best was $32.99.

[Solomon2]

Saz 6, straight.

[Gillman]

For something a little different, a 1940's-era Old Parr (scotch blend) given to me by a cousin who inherited it from his late grandfather.

I opened it tonight with him. It has a solid metal cap (with the "pigtail" lever) which had been covered with wax and was very well sealed.

He had another bottle, apparently identical, with one drink left in it which we shared. This was very good: rich, malty, smoky and with perhaps a coal gas taste (coal was used in the 30's to kiln malt); also, a little rubbery.

The newly opened one was different: cleaner, younger-tasting, still peaty/smoky though, with a fruit gums taste I can't place. It reminds me (that part of the taste) of that young malt whisky from Colorado and the Welsh whisky, Pendyrn. I think this Parr may be a combination of quite young malt whiskies and some old ones.

Both Parrs also had the same kind of slight rubber note I noted in the Ladyburn '73.

Also, the newly opened one has a taste I can only liken to fresh beer wort, not sure what that means.

It is difficult to know if either of these resemble the whisky put into the bottles 60 some years ago, but I found them intriguing.

A whisky of today that somewhat resembles them in style is Johnnie Walker Gold Label.

Gary

[ACDetroit]

it's been a long week, and I was in a mood to celebrate!

Tony - it looks like your prayers paid off, thanks mate!!

Scott

Just for that I'm toasting you Scott with a nice easy pour of the Distillers Masterpiece 18yr. Cognac finish bottle # 1032.

Cheer's Mate...I'm so stoked!!!!!

Tony

[squire]

Just poured Knob Creek neat while watching The Girls Next Door on the E network. Hef is drinking Jack.

Squire

[Gillman]

Of the two drinks I will have today, I am working on the second (the first was a fantabulous Fuller 1845 bottle-conditioned ale).

The second is a vatting, made in the glass, following once again an 1885 blending formula from a book I have often mentioned.

The formula calls for about 45% each two bourbons and the rest straight rye.

I used for the 90% bourbons, in equal amounts, Weller 107 and current Pappy 15. Instead of straight rye, I used one of the lower proof Rutledge FRSBs for the remainder.

The 107 has imparted a rich fruity quality and the Pappy its dryish elegance. The two wheaters blend very well and if molecules could speak I'd like to think they are expressing happiness at a family reunion of sorts.

The FRSB is important because even in small quantity it gives the brew a slightly spicy edge.

Although of high proof indeed it drinks soft and rich - "perilously drinkable" in the striking phrase coined by the late Michael Jackson.

Gary

[TNbourbon]

Started with some Louisville-distilled (Tennessee tax stamp -- so no later than 1992) Old Charter Classic 12yo/90-proof (rye-and-ginger, sort of), and am now balancing that with a peanut-butter sandwich supper (no worries, folks -- liquor store Christmas lunch today, so I'm well-fed!) accompanied by some Lousiville-distilled (so, presumably, Stitzel-Weller) W.L. Weller Special Reserve 7yo/90-proof with diet cola (wheater-and-Coke, again, sorta). I like 'em both just fine, but those of you who know my affinity to the Weller SR and wheaters, in general, will easily guess my preference.

[TNbourbon]

...the formula calls for about 45% each two bourbons and the rest straight rye.

I used for the 90% bourbons, in equal amounts, Weller 107 and current Pappy 15. Instead of straight rye, I used one of the lower proof Rutledge FRSBs for the remainder...

Interesting that you've created, in effect, a four-grain, Gary -- and that it's very good. As you know, I've done the same -- using VW rye and Weller wheated or Berheim wheat, usually, but the possibilities are vaster -- and it's a remarkable improvement over the commerically-distilled Four Grain put out by Woodford Reserve.

Could it be that a four-grain is best achieved by blending rather than distillation? If so, why would that be?

[squire]

One and one/half ounces Bonded Charter with 1/2 ounce seltzer. Fine bourbon but doesn't stand up to much dilution.

Squire

[TBoner]

More homebrewed Oatmeal Stout (what little is left after last night). Plus, ND OGD 86 proof (8 yr age statement, late in the ND era), WTRR 101, and Ardbeg 10 when it gets late and drops below freezing (finally, an opportunity to use the fireplace this season).

[Gillman]

Tim, I don't think blending trumps distilling with regard to a 4-grain ferment. The reason I say that is I have some 4-grain bourbon from Tuthilltown which tastes very similar to the all-corn bourbon it released some time ago: i.e., the predominant taste is of young whiskey and it is the same virtually in both instances - there is nothing in this 4-grain which makes me think of WR's four grain in other words.

I think if we tasted the regular WR but all-Versailles distilled, it would be close to the WR four grains because the pot still character would be showing through.

True, I said earlier I tasted an all-pot still Woodford (otherwise regular recipe) at Bourbon Bistro which tasted much like the regular WR. But now I am not sure if it was really all-pot still or just selected by the house. Woodford I know insists on combining two barrels when they sell to someone selecting the whiskey, so I would think one is column still and one pot still.

Perhaps I am wrong (maybe Chuck or Mike Veach knows) but even still, I believe that wheat cannot when fermented with corn, rye and barley malt result in anything much differerent (in terms of the issue you raised) than a normal bourbon mashbill. The exotic taste of those WR four grains in my opinion derived from all-pot still procedures and being sold relatively young.

Gary

[ILLfarmboy]

Buffalo Trace last night. Tonight I'm having a couple glasses of Apis Poltorak Jadwiga mead. Its aged 6 years and weighs in at 16%. its Very sweet like a desert wine (mead). tonight I'm having some with Sophie Mae's old fashioned cashew brittle.

[Old Lamplighter]

Decided to go for a line of tastings this evening as opposed to a few pours. Took samples from the following, placed in order of enjoyment:

1. Rock Hill Farms

2. Ezra B 15

3. Wathen's

4. Old Charter 12

5. OGD Bonded

Meant to open a newly acquired bottle of ERSB, but ran out of time......got to get to bed for early workday tomorrow. Shoot for that one tomorrow night.

[polyamnesia]

...enjoying, savoring, delighting in, celebrating the fact i bought something that i am enjoying, savoring, delighting in, celebrating...

( i already lost control and immediately posted a thread on this discovery! )

anyways, enjoying this old dusty tax stamped pour of W. L. WELLER SPECIAL RESERVE.

90 proof, but wow, how impressive. i was blown away by it. i think i'll head back and grab that other 375 ml bottle for $5.99!

[ggilbertva]

Down in Jacksonville, FL on business and enjoyed a cigar and a small pour of Old Rip Van 10 year 107. Very relaxing.

[Old Lamplighter]

anyways, enjoying this old dusty tax stamped pour of W. L. WELLER SPECIAL RESERVE.

90 proof, but wow, how impressive. i was blown away by it. i think i'll head back and grab that other 375 ml bottle for $5.99!

If you ever run out of it up there in PA, just take a weekend trip down here to West TN. It's on shelves everywhere......well, not the dusty Louisvilles anymore. Plenty of Frankfort bottles though. About 9 of every 10 folks who buy Weller around here want the Antique or the 12. Glad you are enjoying it and good luck hunting more!

[TBoner]

Old Forester 100. Glad Gary mentioned this one a week or two back. Very good pour.

[spun_cookie]

WL Weller Centennial 10 Yr Good to the last drop

[squire]

Makers on the rocks with a splash of seltzer.

Squire