Show Us Your Bourbon/Whiskey/Rye/Scotch!

[Whiskeyman53]

I haven’t poured this in a long while so no better time than now.

[barelfly]

That’s quite the pour too!!!!!! or just a tiny tiny glass!!

Enjoy that!

[Whiskeyman53]

barelfly, it’s about the same amount of pour as a glencairn glass just a different style and shape.

[cruiseplanner1]

I was going to mention the same thing fly, a generous pour for sure. Looks nice. Enjoy

[ssandy_561]

Happy fRYEday

[cruiseplanner1]

Well my Lions lost last night so I am getting ready to watch todays games and stay warm by the fire. Kind of cold and breezy here in Michigan this afternoon as Huskee can attest to.

[Alan Brice]

Not familiar. Nice logo, enjoy. How is it? Price point? Always looking.

[cruiseplanner1]

It was a gift from a bourbon drinking buddy of mine. They were doing an auction for a fundraiser and he said he paid $100 for the bottle. Got one for himself also. I did Google it once and they are a little high end. That bottle is 130 proof.

[Whiskeyman53]

Frigid cleanup after a snow storm calls for a special pour with some attitude.

[Sweaty Paul]

And...how was it? At 132 proof was it a bit hot? Or, was it hot or smooth. I enjoy bourbons that have higher proofs.

[Alan Brice]

Along the lines of Booker. Loved that one til it went thru the roof.

[barelfly]

Yes….

[ssandy_561]

I’ve only been enjoying Whiskeys the last two years.

I thought of something last night while enjoying a pour and wondered if it has ever happened or if it is available now.

Has a distiller ever simultaneously released bourbons with different mash bills, a rye and maybe even a single malt that were all aged in barrels that were all made at the same time with the same char that were aged for the same length of time in the same area of their rickhouse?

I think this would be very interesting to see with all other factors being the same, what influence the grains used in the distilling process has on the taste of the finished product.

[barelfly]

I would think most of the smaller distilleries would do this, given their processes. I could be wrong though.

But one distillery in ABQ, their Rickhouse is also where they distilled, so more of a warehouse than anything. But the various bourbon/rye’s they make, I’m sure are all the same char on the oak and all are aged about the same time. They don’t have the volume so they have to turn their spirits quicker, usually 1-2 years if I remember correctly.

Do you have a distilleries near you

[Santamarina]

When Homebrewing I’ve done this - same hops, yeast, fermentation temp, time…all parts of the process…just slightly modified grain bills.

It really gives you a great understanding of what specific malts do in beer, and how you adjust future brews based on desired flavor profile.

No doubt it works similar with whiskey. But this gets me wondering…how much subtle nuances that may be perceived in beer are lost in the distillation process?

🤔🥃🤔🍻🤔🥃😎

[Skinsfan1311]

It's been 33 years since we hoisted the Lombardi. Fingers crossed!!

[cruiseplanner1]

Good game so far

[Skinsfan1311]

Welp! Crud!

[barelfly]

Sorry buddy. I don’t like the iggles…can’t stand their coach. But man is your team set for some success in the coming years.

[cruiseplanner1]

Having my go to favorite this afternoon watching the football game.

[Whiskeyman53]

Currently out in the pit area smoking beef back ribs for supper. Who ever said today would be warmer than yesterday was wrong. Need a little rye with some warming ability.

[cruiseplanner1]

That looks like a good drink and I just love beef ribs. Enjoy

[Whiskeyman53]

cruiseplanner1, beef ribs have replaced pork ribs for the rib of my choice. It doesn’t hurt that my wife prefers them also. Happy wife =‘s ……

[Santamarina]

101 was my house bourbon for years. The rye is nice too.

[Skinsfan1311]

Currently out in the pit area smoking beef back ribs for supper. Who ever said today would be warmer than yesterday was wrong. Need a little rye with some warming ability.

Nice!
I'm doing the same, well...not drinking, but smoking beef ribs

[Whiskeyman53]

Love beef ribs, especially the beef back ribs. Less expensive and a good amount of meat. I was hoping for a different outcome yesterday . We don’t like Philly around here even though it’s owner is a local guy.

[Skinsfan1311]

Man down...Man up!

[barelfly]

What’s that sig on that new bottle! At first i thought maybe John Riggins 😎

[Skinsfan1311]

@barefly Nope, not Riggo. One of the Master Distillers was signing bottles at the Evan Williams Experience when we visited in Louisville in 2017.

[ssandy_561]

Knob Creek has their Bourbon x Rye…..I have my Tom’s Foolery Bourbon x Rye. 1.5 oz bourbon and 1.5 oz rye. A bit sweet at the beginning and a bit spicy at the finish.

[Santamarina]

I like the idea of mixing whiskey. Your blend may be the best yet!

[Whiskeyman53]

The lineup for my weekly whiskey group’s tasting. They were all very good but the one I chose to bring home is a Texas Single Malt.

[barelfly]

Another thread I’m on, they talk a lot about the blue and red Balcones.

But nice lineup to go through!

[Starsky]

My latest




My brother brought this back from Ireland

[Alan Brice]

Not had the RedBreast but the Eagle Rare is one of my fav! Got a btl this year from SS,
tamidw

[Starsky]

I don't think that the Redbreast 21 yr. is sold in the U.S.

[Santamarina]

Haven’t heard of RedBreast, but I’ve yet to have a whiskey aged over 15 years that wasn’t outstanding.

[barelfly]

After a mostly dry January…I thought I’d post up about this First Call bourbon, a Total Wine special…this 1.75ml Rye for fRYEday is a steal of a deal! $38 for this…makes a great old fashion but is also great as a sipper! Cheers!