Which younger whiskeys do you appreciate most? And other thoughts on younger whiskey.

[fog]

I had my first taste of Evan Williams Black today. It was very sweet, with the same basic sweet flavor which I find in EC 12 and Henry McKenna 10 yo single barrel. There was nothing harsh or unpleasant, and I enjoyed the sweetness, but I found myself disappointed by its lack of uniqueness; it tasted like older Heaven Hill whiskey, minus the complexity and length. Perhaps, if this were the only whiskey produced by Heaven Hill, it would be worth consuming, but as is I suspect that I will never feel a craving for this bourbon.

With other younger whiskeys, I experience enjoyable notes which seem to be modified with age, rather than just added to, so that I still desire to consume the younger whiskey for variety. Which younger whiskeys do you most enjoy?

I recently have been greatly enjoying WT 101, although earlier in my bourbon drinking days I found it harsh and astringent. It has a salty taste, and a nice strong char. In Russel's Reserve, I find the salty sensation absent, and the char taste completely modified and softened. The char in WT 101 tastes like, what I imagine a plank of burnt oak would taste like were I to give one a lick (I have never done so), while Russel's Reserve reminds me more of burnt leaves. In Rare Breed, I taste more leather, which I have been attributing to its >10 year old component.

Another younger bourbon which I appreciate is Jim Beam White. Again, this is a bourbon which I did not care for in the past; I found it harsh and bitter.

[fog]

This gets me to thinking, is young bourbon an acquired taste? From my first sip, I enjoyed the older bourbons, even at quite high proofs, yet it took me about a year of tasting before I developed an appreciation for the younger bourbons.

After I had initially found Beam White distasteful, I never intended to drink Beam White again. Yet, while vacationing in Bonaire, Beam White was the only bourbon I could find, so I eventually ordered a pour at the beach bar. The bourbon was warm - beach bar temperature. Sipping it while admiring a few attractive Dutch blondes was one of the most pleasant bourbon experiences that I can remember; it tasted perfect at the moment.

This brings me to another point. I have never appreciated bourbon chilled or with ice. With cold bourbon, it seems that the effects of the oak are muted, while other flavors come to the forefront, which were earlier overpowered by the oak. Effectively, chilled bourbon tastes younger to me. The only bourbons which I have found palatable while cold are those with the strongest oak influence, which even when muted by the cold still retain character from the wood.

[Edward_call_me_Ed]

My favorite young bourbon is I W Harper. It's wonderful bourbon, a soft round vanilla character. It's not harsh or spirity as I find some other young bourbons.

Ed

[craigthom]

I have a quick question that I hate to start a new topic for, and it fits in a way.

I am visiting family in Georgia, and I have seen Evan Williams Bottled in Bond all over the place, even in stores with a very limited bourbon selection. I don't remember seeing this in Kentucky, and it's a pretty distinctive label.

Is this going to be any different from Heaven Hill BIB? Would they go for different flavor profiles for these two low end bourbons, are is it the same stuff with different marketing?

[polyamnesia]

fog, i think you are right about be able to appreciate or "appreciate" the younger bourbons after having gotten some tasting ground under your belt...and having a small (or large!) wall of referentiality/experience.

same here.

i really appreciate the more "refined" WTs....(and glad you used this example because i am right now juggling and comparing Rare Breed, RR 101...and just knocked out a RR 90 a few weeks ago...and a good ole WT 101 before that. but i have gone back to the WT 101 with an even already deeper now deepened appreciation for it. i love the refined stuff. i like complexity. Rare Breed is doing that to me now! but i am missing that char, that saltiness, that 'whoa there fella, let me burn you a bit then you can enjoy the finish...' sense i get with WT 101.

if i am ever offered the WT 80, i might try it...but i am sensing that i need higher proof in younger borubons so i can at least get a sense of resistance...the first signs of complexity?

thanks for asking this interesting question!

[fussychicken]

Good topic fog, and one that I have thought about myself. I agree that younger whiskeys are probably an acquired taste. Although many of us would probably say we like whiskeys of all ages and types, the reality seems to be somewhat different. Especially within the last couple of years, many of us have been caught up in the explosion of super premium bourbons and ryes. I am no exception to this rule as I have spent a good deal of time and money tracking down BTACs, heritage collections, anniversary bottlings and the like. Even the regular "premium" segment of EWSB, EC12, FRSB, etc. keeps one quite busy with many choices.

With that said however, I find I am starting to really like some of the younger whiskeys. Just this week I drank the regular Buffalo Trace and Saz Jr all the while I had my recently acquired 2007 BTAC sitting on the counter next to me. Those are some good whiskeys! I even had some regular Jack Daniels on the rocks a couple a weeks ago at a party with a limited bar, and while it didn't knock me off my socks, it was still quite good in a simple way.

The question for me is "youthfulness" in a young whiskey vs "burn." Is there a difference between these two things? Are these the more volatile alcohol components that are a result from a less than generous head and tail split and/or the result from less barrel mellowing? My guess is that yes there probably is at least some difference between youthfulness and burn, and that is what can make the difference between a good young whiskey and a bad young whiskey.

I'm also guessing you can draw similar parallels between the above and barrel/wood influences. Maybe the reason you get some bad wood flavors in the cheaper and younger bourbons is because you simply can't be picky at that price range, and thus as a result you will get batches of whiskey more tainted by off barrels.

[TNbourbon]

...I find I am starting to really like some of the younger whiskeys. Just this week I drank the regular Buffalo Trace and Saz Jr..Those are some good whiskeys!..

Agreed, but not young. Buffalo Trace is 8-9 years old. The first Saz was a 7-8yo, though it may have reverted to six.

Anyway, many old-time (and, perhaps, current) distillers thought 6-8 years were the prime years for bourbon. Thus, I'd define 'young' as something less than 6 years old.

[Gillman]

For me Heaven Hill's regular bonded (plus of course the 6 year one but I am speaking of the regular black and gold "4") is a winner, I just bought some and love it. It is my favourite younger whiskey (and Elijah Craig 12 is my favorite older one on an all-round basis).

HH's bond has what I call the Bardstown taste (in rye-recipe), which has something in common therefore with Beam's and Barton's whiskeys of similar age but Heaven Hill's are superior in my view (before the fire, "during", after!).

Next to that, Old Forester 100 proof although I thought the most recent sample I bought was not quite as good as recent years', seeming a little younger-tasting. Still, it is a solid favorite.

Gary

[drrich1965]

I have actually having Aristocrat right now, 3 old Heaven Hill.

The nice is light, spearment, corn, mild. The palate, not much complexity or depth, more mint, a bit oak spice...Not a great deal there, but can I say it is bad? Just too light and thin for me to really enjoy- not a bad whisky for someone who wants to pound them..

It was $9, so its worth the education, if nothing else....

I do like Old Grandad BIB a good deal, and really love Old Weller Antique, 7 year old..not very young, but nice.

[fussychicken]

Thus, I'd define 'young' as something less than 6 years old.

From a historical standpoint, you are absolutely right. However when looking at today's market, I think it is hard not to call a 6 year old young. (Although I'm sure some might counter that by saying today's older whiskeys are "too old" or "super old.")

In any case, I had no idea Buffalo Trace was 8-9 years old! I figured it was in the 6 year range.

[cowdery]

With the caveat that it's not widely distributed, I nominate JTS Brown bottled-in-bond, a Heaven Hill product. It's a great example of a good, young bourbon. It has a very fresh taste, with grapefruit and wintergreen. And it's cheap, $8.69 for a 750ml at Liquor Barn in Louisville.

[CrispyCritter]

I'd give the nod to the BIB versions of Old Grand-Dad and Rittenhouse Rye - and also Saz Jr, though some special single-barrel versions of Saz have been as old as 10 years.

Modern-era WT 101 (in bourbon or rye form) is also a favorite of mine.

[whiskeyhatch]

Interesting thread. I myself prefer the flavor profiles that are typically found in the older bourbons. However, the seemingly disagreeable concept of learning to appreciate younger bourbons may be one that I will have to accept. In a fit of frustration over the incessant disappearance of well aged bourbons, I banged out some not-so-nice things about OGD BIB. But in thinking about it with a cooler head (and a couple reluctant pours from the one bottle I have), the BIB as well as the 80 proof are, dispite their young age, very well put together. I mean, stuff this age could be a lot worse. Heaven Hill's BIB is rather enjoyable. And Elmer T. Lee, which tastes kind of like a younger Buffalo Trace, seems to take on a character of it's own, and there's nothing bad I can say about that stuff. I've done some recent Googling into the world of tequila. It seems that the folks who love tequila as much as I love bourbon don't give special credence to an older tequila over a younger one per se. They take it for what it is and judge accordingly. I hate to say it but, despite my preferences, it may be wise to do the same with bourbon.

[Edward_call_me_Ed]

And Elmer T. Lee, which tastes kind of like a younger Buffalo Trace, seems to take on a character of it's own, and there's nothing bad I can say about that stuff.

It seems to me that Ken Weber said that Elmer was picking some 13-14 year old barrels for his namesake bourbon. That doesn't mean that is still the case, though. And being a single barrel, anything that matches the profile can be tagged.

Ed

[squire]

My pick would be J.W. Dant BIB which is J.T.S.Brown under a different label. It sells for about $9.00 a bottle around here sitting right next to the Evan Williams 100 proof that sells for $10.90. Actually, any 100 proof or BIB made by Heaven Hill suits me fine and recognizing whats in the bottle rather than whats on the label can locate a good choice wherever Bourbon is sold.

The best buy around here however is 80 proof Ten High which is a young Barton product. My local store charges $12.39 for a 1.75 plastic liter. Now That's a bargain.

Regards,

Squire

[whiskeyhatch]

It seems to me that Ken Weber said that Elmer was picking some 13-14 year old barrels for his namesake bourbon. That doesn't mean that is still the case, though. And being a single barrel, anything that matches the profile can be tagged.

Ed

Thanks Ed! I've been wondering what the age of this stuff is. It looks and tastes a bit younger than BT but I'm not sure if it really is or not. Also I meant to mention OGD 86 proof, not 80. I'll do a little research.

[jburlowski]

I like WT 101 a lot. I'm not sure of its age but given its ubiquity, I assume its on the younger end of the spectrum.

[ratcheer]

I would also throw in my nod to Old Grand Dad as a quite good younger bourbon.

[MissingKY]

I'll second Gary's recommendation of Old Heaven Hill BIB. The four-year is a very nice whiskey with a lot of flavor, and as a bonus I don't think I've ever paid more than $7 for it. No matter what the price, this would be a nice whiskey, but you really can't beat it for seven bucks.

[cowdery]

The nice thing about a cheap BIB is that it's at least 4 years old, while some cheapies are just 36 months. On the other hand, Barton's 36-month-old Mattingly & Moore and their Ten High, at four-years, taste about the same.

[brewcrew]

I'd give the nod to the BIB versions of Old Grand-Dad and Rittenhouse Rye

I would have to agree as those 2 are my favorites younger regular pours.

[NickAtMartinis]

I'm really liking this thread because it seems a lot of the bourbon vets here can teach us young'ns a thing or two about bottom shelf whiskey. I mean that. This will certainl open up a bunch of new avenues for us rookies to explore.

Thanks guys,

Mark

[StraightBoston]

[Mostly for Ed...]

I like the Early Times Yellow Label available in Japan -- a nice blend of corn and vanilla. I haven't gotten around to comparing it to the "Kentucky Whiskey" version available in the States.

(Also another vote for OGD -- at a bar I'll order that out of the well over the Beam collection on the middle shelf if those are my only choices!)

[squire]

I like the regular Evan Williams black label for its consistency. I don't pour it often but keep it on hand for that reason. Easy to grab without a second thought for anything from cooking to a simple tall cocktail for those who like that sort of thing or for just dumping on the rocks while waiting for the grill to heat up. Well priced traditional Bourbon.

Squire

[NickAtMartinis]

Bump. I love this thread and would love to see more input from the Veterans of bourbon.

Thanks,

Mark