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Now that I'm a drunk, I'll chime in. Bourbon is my drink of choice. Scotch is reserved for celebrations, and anyone who likes scotch that hasn't tried The Balvenie is really missing out. For the money, it's my favorite. Better than The Macallan IMO and that was my fav until I tried Balvenie.
As far as bourbon goes, Jim Beam is my go to. It's cheap, it's delicious, and it does the job. Jack is delicious and what I drink when I'm mixing. But generally, I drink Beam for sipping and shooting. Buffalo Trace is one I think I'm going to try. In fact, I may pick up a bottle tonight and try it. Knob Creek is another one I haven't tried. When I feel like spending the money though, nothing beats Makers. Straight up on the rocks, or mixed with Coke. Never, ever shoot Makers though. It'd be a waste. It's delicious. |
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Otherwise, that's disappointing. Normally my house bourbons (usually something in the BT/EW Single Barrel/Turkey range) for mixing or giving to the unwashed who come over are cheaper than this. Hopefully it'll make better than average Manhattans and Old Fashioneds. |
The only problem w/collectible bourbon is finding collectors who'll buy your stuff. Taste it and set the rest aside (laying down, to keep the cork wet if there's a cork involved) if it's not your cuppa chai. The way things go, it'll probably be collectible again. Meanwhile, keep your eye peeled for bourbon collectors - that forum - and a few others like it - may not be a bad place to watch. Meanwhile, enjoy that Noah's Mill. One of my faves.
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Noah's Mill is very good. It's been a nice find, especially for the price and has become one I try to always have around. |
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Pendleton is good stuff if anyone here has had it.
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Also, I just love it whenever Chest Rockwell posts. It's a rare treat to see my all-time favorite ChiefsPlanet avatar. |
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Here's the current lineup in the cabinet.
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Anyone in this thread can consider this a standing offer: if you're ever in DC and have time, let me know and I'm happy to get you to Jack Rose and/or a few other spots in town that do whiskey/cocktails right. |
Makers Mark
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Jim Beam red stag variations on work days, and buffalo trace on non-work days. :drool:
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Hi, my name is KC and I'm a Scotchaholic.
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I used to down NyQuil, so that's probably why I have a fixation with it.
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I'll bite...wtf is an old fashioned? Always learning new stuff...
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Just ignore that it's Rachel Maddow. I like to flame the lemon rind on mine. There are variations where people muddle an orange slice and a maraschino cherry with the sugar, soda and Angostura. I think it hides the whiskey too much. Also, if you go to a bar where they make it with sour mix and grenadine it is your duty as a proper gentleman to punch the bartender square in the suckhole before you make it a teaching opportunity. |
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Here is a great video I came across this past summer on the making of a mint julep. The bartender Chris is also some what of a historian of bartending and drinks. Well worth the watch if you enjoy the art. |
Im a die hard fan of Blantons but for a great price and quality, Evan Williams Single Barrel is darn excellent
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And here are his videos for the old fashioned and the sazerac.
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neat or ice unless its cheap stuff
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Fatzod made me a snob.
Chilled glass, NO ICE, good stuff or none at all... |
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Good job by raiderhader to link the New Orleans Best Cocktails video series. That's my favorite cocktail web series out there.
Also, a couple of drops of water can really help some bourbons and whiskeys open up, in my experience. |
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It took me a bit to really get into the taste. But once I started it was all I drank until I moved up here to find it didn't make it up here.
No hangovers' & if the ice melted just add more. W.L. Weller bourbon & water. Good shit. Once I moved up here to the Northwest, it was back to horse piss Budweiser. I see there's several different colored labels nowadays. This (pictured) is all I ever remember drinking when I decided to partake in such activities . Weller & Fisher sunflower seeds, 2 of my favorite western Kansas staples. I used to be a professional sunflower seed connoisseur. I could look at a bag of seeds & tell you if they were a good tasting bag or not. Bummed that the sunflower seeds don't make it up here. When we used to go back & visit I'd load up a box with several pounds to ship back home. https://encrypted-tbn1.gstatic.com/i...z4JlpiWFqGg6ts http://media.shopwell.com/product/7069027829_full.jpg |
Thanks for this thread! I'm just getting into Scotch and Bourbons.
So far my Cab has: Makers Mark, The Glenlivit Single Malt, Red Label |
Some of my 'whiskey' links - blogs, discussion groups, etc...for folks that want to know more whusk lore:
http://www.whiskyadvocateblog.com/ http://chuckcowdery.blogspot.com/ http://www.straightbourbon.com/forums/forum.php http://www.bourbonenthusiast.com/for...43c72c80a8e838 http://www.maltadvocate.com/whisky_reviews.asp?Search=Y Finally - an old Scottish recipe for Athol Brose - not exactly a 'cocktail' but a traditional oats, honey & Scotch Whiskey combo worth trying as the weather cools: http://www.rampantscotland.com/recip...cipe_brose.htm |
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That Athol Brose recipe has piqued my interest.... |
This is the Athol Brose recipe I first learned - The 'Great Beast' referred to below was one of my online amigos years ago. A wine chemist/weight lifter and wildman:
If you've got a little scotch in the cupboard, try making Athol Brose. This recipe comes from someone named "The Great Beast" at Salon magazine's Table Talk. Kitt's note: It really is best if made several hours ahead of time at least. I found it a little rich on its own, so I used it as a topping for fresh, sliced strawberries (puree a handful of the berries with a couple spoons of powdered sugar and mix them back in to sweeten the fruit a little.) Reserve some slices for garnish, along with fresh mint leaves. If you have room in your fridge, you can assemble this dessert ahead of time. If you have parfait glasses, you could do more layering -- berries, cream, berries, cream -- for an excellent effect. You'll need: 4 tablespoons honey 4 tablespoons scotch whisky 2 tablespoons oatmeal 1/2 pint heavy cream Gently heat honey and whisky, stirring to dissolve. Set aside to cool. Toast oatmeal in a dry frying pan until nutty and brown. Whip the cream until thick. Sprinkle in all but two teaspoons of oatmeal (reserve for topping) and fold in with the honey mixture. Spoon into ramekins or tumblers, sprinkle with remaining oatmeal, and chill for two hours. It sounds dead simple, but it's elegant and delicious. |
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It's better than I expected from the forum posts. Actually quite a bit better. Probably not worthy of it's price point, but a very interesting bourbon. Almost has a subtle Irish whiskey nose/flavor to it...At a blind tasting I might initially put it on being an Irish (much the same way that to me Redbreast almost seems to have subtle bourbon characteristics to it). Overall, I wouldn't say I like it much more than the bourbons mentioned on this thread as being a good value, but it's definitely unique. Probably wouldn't buy it again unless I could get it cheaper, but don't regret having it. |
I'm not a big bourbon drinker, but I picked up a bottle of Rowan's Creek Small Batch while in Louisville recently. Supposed to be really good stuff.
http://imageshack.us/a/img545/420/rowanscreek1.jpg |
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I scored a bottle of Templtons Rye. Had never seen it in Mo till yesterday. Awesome good stuff
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This place just opened right beside my office. I smell trouble.
Check out the menu. http://www.spirithousetoronto.com/index/spirits |
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Where's my glass?
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Cheers! http://www.thewhiskyambassador.com/w...urbon-2000.jpg |
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Got a bottle of Elijah Craig because it seemed a good value. It was.
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Trying something new I hadn't seen before, Johnny Drum Private Stock. Not terribly expensive, $30 range. But more than I should have paid for it. Not a big fan. Turns out I didn't read the label close enough, it is charcoal filtered. And that is the number 1 reason I don't like Jack.
I hate having to mix coke with my whiskey. :cuss: http://dandm.com/media/catalog/produ...20240-lg_6.jpg |
Any and all alcohol has taken on added importance during this season. Drink up!
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Here's my go to. $20. Not bourbon, but whiskey.
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Man I am obsessed with Jim beam black.
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Eh, it's drinkable but, I can think of a whole host of other fairly inexpensive bourbons I'd rather sip on. Since I have nothing in the house but Louisburg apple cider to mix with, I think I am just going to polish off the last little bit of my Weller Special Reserve. And then go from there. |
Oooh, I have a few snorts of Wooford Reserve as well... decisions decisions.....
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Pretty damned good bourbon. |
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Sorry. |
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Understandable. |
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Tasting & etc. at the Sameuls house! A cool thing that I didn't realize is that the Sameuls' are pretty much our neighbors... about 2 miles as the crow flies from our house! should be a good time... dunno why the attachment got rotated |
Any KC resident bourbon drinkers should head to the Reiger Hotel and try the 'Pendergast'. Great bourbon cocktail by Ryan Maybee.
That place and Manifesto are standbys if you are into bourbon, or love a good cocktail...a real cocktail. |
I've really been enjoying the Evan Williams 1783 for the price. Damn is it cheap, and it's very drinkable (for me) over rocks.
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No fruit in bourbon?? Pssshhhh whatever...
New Fashioned is my go-to drink. (muddled orange and cherry) |
I'm really into the sazerac cocktail lately as well, which I know is rye, not bourbon. Those things are delicious, though. Really in my flavor profile.
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Place I go to get those had some Pappy Van Winkle in last time I was there, good God almighty that's bourbon perfected... |
Mr. Van Winkle released some really old rye a about 10 years ago, before he merged with the Sazerac group (New Orleans and Kentucky). That Van Winkle 16 yr old rye is the best stuff for making a Sazerac I've ever found. Most of the time I just use Old Overholt - it's cheap but 'mild' tasting and plenty tasty enough once you 'flavor it up' making a Sazerac or a rye Manhattan. Wild Turkey 101 rye is very nice, too. Been around a long time. A lot of the other current 'hot' rye whiskey - I'll take a pass for now. It's trendy, it's all coming from the same distillery over in Indiana, slapping on different labels and charging what the market will bear. The market can bear elsewhere w/my wallet involved.
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I'm more of a single-malt guy, but my liquor cabinet always has a bottle of George Dickel #12 in it (best value bourbon in my book). I also like Jim Beam and Maker's Mark. I LOVE a good Manhattan.
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