Nosing Bourbon "Fresh"

[Gillman]

I've been off all alcohol for a few days, and nosed a few tonight. It is interesting how intense they are when off it even for a few days, you come to it "fresh" in a sense.

First, I found the noses of almost all of them wonderful - and quite different one from the other.

McKenna Single Barrel is big and roiling, full of mint, creosote, wood and attitude.

Knob Creek is refined, showing inviting scents of orange rind and tea.

Woodford Reserve is heavier, with a strong smack of red cherries and damp dark plank wood - and soot.

Black Maple Hill 18 Rye has a huge nose of fermented peaches and that indefinable smell of old rye - it reminds me of strip stamped ryes sampled at Gazebos from the 40's and 50's.

Wild Turkey Rye: Here the nose is very faint, reflecting the youth and balance of this whiskey, just a little wood and grain.

ORVW 13 year old Rye: Not as heavy as the BMH 18 but fruity and woody at the same time with tones of old furniture.

Angostura 1919 Rum: Huge smell of custard pudding, custard and vanilla.

This is almost as much fun as drinking them. Did I say almost?

Gary

[jeff]

I agree Gary, and not just with nosing. I most enjoy bourbon after abstaining for a few days. I find the flavors and aromas to be sharper, and less muddled that if I have been alternating brands frequently. Actually, that first smell takes me back to a place and time when I was just discovering bourbon.

[Gillman]

That's exactly how I feel Jeff.

In fact if I stopped for a month, I suspect tasting beer might bring it back close to when I first started drinking it (i.e., rather a shock and unusual sensation on the palate). The prospect of that being tested is unlikely, though.

Gary

[Rughi]

This is almost as much fun as drinking them. Did I say almost?

Gary

Good point.

When our group had a brandy night a few months back, many of us concluded that with the various brandies we had (several Cognacs, Armagnacs, and Germain Robins), that nosing gave the lion's share or almost all of the enjoyment. I could enjoy those blossoming bouquet's for some time, but drinking seemed almost a waste of good aroma.

Roger

[CorvallisCracker]

Back in February I came down wiith pneumonia and didn't consume any alcohol for close to three weeks. When I resumed sipping bourbon, yes, the aromas were very intense.

However on the palate they seemed very bitter. Took several days for that to pass.