In no particular order:
Four Roses Barrel Strength Single Barrel
Elmer T Lee
W.L. Weller 12 year
Four Roses Barrel Strength Single Barrel
Elmer T Lee
W.L. Weller 12 year
that Four Roses single barrel got a lil kick to it huh?In no particular order:
Four Roses Barrel Strength Single Barrel
Elmer T Lee
W.L. Weller 12 year
No doubt, . . . but it sure is good.that Four Roses single barrel got a lil kick to it huh?In no particular order:
Four Roses Barrel Strength Single Barrel
Elmer T Lee
W.L. Weller 12 year
Blanton's is a good single barrel. Basil Hayden's, along with most of the Beam small batch bourbons (Booker's and Baker's) are all really good IMO. At this point, Pappy is pretty much hyped up so hard that unless you are on a few lists somewhere, or are in good with your local whiskey guy, your odds of finding any are slim to none, and even then you better be prepared to pay out the nose for it. A lot of people don't realize that PVW never really distilled their own bourbon, it's just a brand put on the bourbon that the Van Winkles select from the batches of wheated bourbons produced according to their guidelines. The original PVW was made at the Stitzel-Weller distillery, and I believe the last of the Stitzel-Weller juice is used in the current PVW 23, maybe for another year, then it will almost all be Buffalo Trace whiskey. If you want a wheated bourbon from the Stitzel-Weller distillery that isn't PVW, you can try the Jefferson's Presidential Select (I've had the 18 year, which honestly was not my favorite but there is a 21 year out now I believe, for around $100 at my local Spec's) or the Willett Family Reserve 21 year, which I picked up a bottle of for around $170 and is every bit as good as the PVW 20 year...which would make sense, since it's basically the same juice Another thing to consider is that the Van Winkles have the scarcity model down to a science. You just thought tracking down HTF smokes was tough :grin:I really like Blanton's, Makers 46, Evan Williams and Knob Creek. Basil Hayden's for a milder sip.
Would love to try a Pappy, but seems impossible to find. Trying others as I work through my current selection.
Hudson anyone?
I would also add that it has to have 51% or more corn in the mash, and there are other requirements for the proofing...but those are typically less of an issue than the barrels and the location where it's made :thumbsup:1. All bourbon is whiskey but not all whiskey is bourbon. Tennessee whiskey? Not bourbon. Canadian whiskey? Nope. Scotch? Definitely not bourbon... you get the idea.
2. Bourbon is all-American. In 1964, under President Lyndon Johnson's administration, Congress declared bourbon America's Native Spirit (LBJ sure enjoyed his bourbon.).
3. The only thing that can be added to bourbon is water (and only to bring it down to proof). Other whiskey makers can add colors and flavors to their products.
4. Whiskey can age in re-used barrels. By law bourbon must use NEW charred American white oak barrels. Scotch whiskey often recycles barrels first used for bourbon. Probably to try to steal some of the bourbon's flavor!
5. It can't say "bourbon" on the label if it's not distilled in the United States. And it can't be "Kentucky Bourbon" unless it's distilled in Kentucky.
Same here. Buffalo Trace can't be beat for the money.Huge fan of Buffalo Trace. Its my everyday bourbon. Special occasions has been Bookers for now.
I pour Trace and woodford the mostSame here. Buffalo Trace can't be beat for the money.Huge fan of Buffalo Trace. Its my everyday bourbon. Special occasions has been Bookers for now.
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It is very tasty, but it needs some water or ice to bring down the strength and open to truly reveal its depth of flavors. Can you tell I love it?Bought some Noah's Mill to try yesterday. Very glad I did, tasty stuff! Complex, nice aroma and pretty smooth. The initial alcohol hit was a bit jarring, only negative aspect to drinking it. Looking forward to my next glass of it.