Can't miss what I never drink to begin with.
I had a disagreement with Jack Daniel's when I was 16. I haven't been on speaking terms with any kind of whiskey since..
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Jerod Broussard "Whiskey" (or whisky) is simply an umbrella term. Bourbon is 51% or more corn whiskey that is barrel-aged, rye whiskey is 51% or more rye whiskey barrel-aged, moonshine is unaged whiskey made from nearly anything but most often corn, Scotch is barrel-aged barley whisky from Scotland. It's an "all zips are zoodles, but not all zoodles are zips" kinda thing.
Huskee "Jim Beam sucks?!" Blasphemy! I'll grant you that the white label is meh...but Beam makes amazing whiskey...single barrel, distillers cut, Knob Creek, Booker's, Basil Hayden, Baker's, etc. The Clermont distillery will be upgraded during the shutdown.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
My father was a Wild Turkey guy. I followed but migrated to Makers. I am an Ambassador. The thing is I stopped hard alcohol 3 years ago. Main reason, tolerance to the effects. I missed the taste but not the result. I know I'm going to get some s#=t. I've been doing alcohol free. Free Spirits is the brand. Mainly their burbon. A few of their pre mixed drinks. They now have a sweet vermouth. I'll give it with the burbon a try in a Manhattan. I prefer perfect. It's dry and sweet vermouth and if course bitters with a maraschino cherry. Shaken and poured.
No one should give you any guff for going the alcohol-free drink route. That kinda thing is not only no one else's concern but it's highly admirable to do what you need or want to do for your own health.
Thank you Huskee. The Free Spirits Bourbon is a close replicate. I recommend to those who like me can't tolerate the effects but enjoy the taste. It's not perfect but pretty damm close.
Maybe these companies should not have created the high end scarcity and limited distribution brands. I have never seen many of these bourbons for sale locally and when I did, they could only be purchased by "club members with many accumulated points". This pushed me away from their other family brands and I only supported their bourbon competition and made scotch purchases.
I do business with Total Wines and More so get email promos from time to time. Each of the past two months I've gotten an invite to get on their drawing list for Pappy Van Winkle and other allocated brands. I'm just a basic member of their program, they have an "executive" level (or whatever they call it) which are the folks who normally get that invite. My guess is that's another sign of declining demand so they try to broaden their base.
With 16m barrels in ageing I'm wondering if down the road we'll see increased supplies of longer aged bottlings depending on how fast those stocks are bottled.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've never been too much into booze as much as beer, and probably only pick up a bottle or two every year or two. My son and son in law for some reason have been gifting me nice bourbon the past few years at Christmas. Probably due to lack of any other ideas on stuff I could use. I mostly use the stuff for mixed drinks myself - Huskee 's Old Fashioned is my favorite, and heck - I buy Wild Turkey Rye and Bourbon every other year for those.
I feel that from watching the 30-something and under crowd that I know, it bears out two things in the article. First - they tend to go top shelf, not bottom shelf, going after the niche/high end stuff. Second, fewer of the 30-something and under crowd are drinking period.
Thanks Jim. And sorry I was away Dewesq55. If you like your Old Fashioneds a little more bold, this one is a good one, except I did increase the simple syrup just a touch to have more broader appeal. I use a pinch less than what's listed here.
Huskee - I don't drink rye and have none in the house. I'm unlikely to buy any first for the occasional Old Fashioned. Likewise with orange bitters. But I enjoyed seeing your recipe.
Dewesq55 Yep I get it. This recipe calls for some pretty specific things, based on my BIL & I's trial & error crafting our favorite version, and if you're not that person it's not for you.
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