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What Are You Drinking Tonight, Winter'07/'08


OscarV
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Couldn't help it. Bought blue cheese stuffed olives at Sam's today. Had 2 Bombay Sapphire dirty martinis before/with dinner. Taking a night off from whisky, I guess.

We all need variety. I perfer Tanqueray day to day,for a treat if you have never had 209 Gin from the Bay Area, I cannot say enough. Ok back to Bourbon

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A ten or twelve bourbon and straight rye vatting which did not get right until I added dashes of Four Roses NAS and Rare Breed. Also, there is a dash of Angostura bitters and a little water.

Due to the strength of what went in, the water probably got it to about 90 proof which is fine with me.

The taste also is very fine, it's all-straight American whiskey, very clean, very smooth. Don't need water, cubes, sugar or anything else although the bitters seem to have acted as kind of blending agent.

Drinks silky and full in my EWSB glass.

Gary

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Small corrections to my last two posts: when I said Rittenhouse 10 year old rye also had a perfumed flowers note, I meant to refer to Michter's 10 year old rye (which in actuality is around 18 years old I understand). Rittenhouse 10 years old rye, a European-only one-time release, is very good but not in this way, rather it has good softened caramel and spice notes.

Also, regarding my vatting mentioned combining 10-12 bourbons and ryes, I said it doesn't need water, but had recounted adding water in addition to bitters. I meant that it didn't need more water :). In other words, adding water to high proof spirits to bring them to 90 or even 80 proof does not constitute adding water in my view. One is simply adjusting proof level to a lower stage, one which is still within the legal definition of whiskey. Of course, some prefer to sample bourbons in excess of 90 and 100 proof neat but that is something different, a taste preference.

To "add water" in my usage of the term is to dilute the whiskey below 80 proof, or make a highball.

And yes, my water is different from a distillery's but not that different. :)

Gary

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Pappy 15 and a few small pieces of crushed ice......one of the few bourbons that just gets better every time one partakes.

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Vintage 23, then Pappy 20 my next will be Vintage 17 or Pappy 15, I have been holding back on the Pappy 15 as this current bottle has about 2 pours left, so I would be off to the few I have bunkered.

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Started out with RHF then moved on to FR Single Barrel. Now, I have upon me a beautiful vatting of '07 WLW and FR Single Barrel. My best vatting yet, of course I've not done many. The combination is 1 part WLW to 2 parts FR.

Mark

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Drinking my third glass of Pappy 15 year old to celebrate Tennessee's first regular season championship in forty one years. I hope the AD has enough intelligence to pay Bruce Pearl enough to keep him. He has brought a program back with one foot in the grave (program that is).He sure has Florida's number.

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:grin: Plenty of the 4R40th mmm I can't wait till the new stuff comes... Can't keep this pace without more product

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Drinking my third glass of Pappy 15 year old to celebrate Tennessee's first regular season championship in forty one years. I hope the AD has enough intelligence to pay Bruce Pearl enough to keep him. He has brought a program back with one foot in the grave (program that is).He sure has Florida's number.

Congrats !!!!

I know what you mean. Pearl was the coach of our division 2 university here in Evansville. I believe he took them to a couple national championships.

I sure Tenn will do the right thing. He's done a great job for them. (besides, who else would wear that bright orange sport coat !!!!!):grin:

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Elijah Craig 12 from 1986, the year it all started. I know there's disagreement about this brand, but I can't imagine anyone having a problem with this. Outstanding whiskey, at 13?? dollars a bottle. Can I get a witness?

-Mike

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what is it you like about it? I am just curious. I had a bottle of it once, but my taste was undeveloped then. It still probably is, but I am trying more bourbons now. At the time I did have some EC12, I didn't find it so special, but now I might....

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It's been a long time since I've had this one and at the time I thought it was good. But whether I've changed or this is an unusual bottle, I like EVERYTHING about this one. The nose is quintessential bourbon. I smell this and I'm instantly transported to the shadowy coolness of a rickhouse sharing a portion with the angels. The taste is beautifully balanced, maybe a little to the sweet side but with the tannins checking that. And the finish is tingly and minty and not at all astringent or sour.

I've read a lot of conflicting opinions on EC 12 but this is great. I've also been told that when new products are introduced, greater care is taken in selecting barrels to be used. I don't know about that, but I'm sure that in '86 when the label started there were far fewer bottles filled. This came off the still in '74, and bourbon wasn't selling the way it is now. It would be several years before I could legally buy a bottle. And to be able to reach back in time and taste something like this for such a bargain price is rare indeed.

Oh, and I also think 94 proof is a very good strength for neat sipping for me.

-Mike

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Elijah Craig 12 from 1986, the year it all started. I know there's disagreement about this brand, but I can't imagine anyone having a problem with this. Outstanding whiskey, at 13?? dollars a bottle. Can I get a witness?

-Mike

Mike,

Just curious as to how you know it's from 1986? I didn't think they were dated.

I've always been a big fan of EC 12.

Cheers

Scott

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Hey, Scott. The bottle is bottom stamped '86. The label differs slightly from any other label I've seen. There's no plastic seal over the cap but a faux tax-strip instead. I found it alongside transitional bottles (marked in both liters and fluid ounces) of Wild Turkey 86.8 and pre-Beam Bellows from the late 70s/early 80's. So while there's nothing absolutely conclusive, I'm guessing it's a very early release.

Of course, I've looked at so many old bottles over the past few years that my eye-balls are dusty, so I could be mistaken.

The whiskey's good though.

-Mike

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Mike,

Forgot the date on the bottom of the bottle.

That's an awesome find. I'm sure it tasted good back then, like you said, but it certainly hasn't gotten bad. :grin:

Cheers

Scott

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The only EC12 I've tasted was a 1986 bottling. I wasn't too thrilled about it, but that was several months ago and I had just gotten into bourbon. The store still has some, maybe I should try it again.

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Could be it just appeals to my taster. I'm not a regular EC 12 drinker but I've followed the back-and-forth opinions on this one. Put me in the "yea" column.

-Mike

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WLWeller 12yo, and I intend on drinking it for the rest of the night.

Please fire-water warm me up.

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