Author Topic: Whiskey  (Read 76617 times)

Offline MDixon

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Re: Whiskey
« Reply #630 on: March 03, 2016, 02:16:55 PM »
Opened up the Balvenie Doublewood 12 yr last night. It was mighty tasty, especially at a $55 price. Perfect neat!
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Offline HoosierBrew

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Re: Whiskey
« Reply #631 on: March 03, 2016, 02:21:45 PM »
Opened up the Balvenie Doublewood 12 yr last night. It was mighty tasty, especially at a $55 price. Perfect neat!


Yep, love it neat!
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Offline Wort-H.O.G.

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Re: Whiskey
« Reply #632 on: March 03, 2016, 03:17:36 PM »
Opened up the Balvenie Doublewood 12 yr last night. It was mighty tasty, especially at a $55 price. Perfect neat!


Yep, love it neat!

same here.good stuff.
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Offline Pinski

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Re: Whiskey
« Reply #633 on: March 03, 2016, 03:35:55 PM »
Opened up the Balvenie Doublewood 12 yr last night. It was mighty tasty, especially at a $55 price. Perfect neat!


Yep, love it neat!

same here.good stuff.

Indeed, good price too!
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Offline MDixon

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Re: Whiskey
« Reply #634 on: April 05, 2016, 07:54:57 PM »
I am jones'in for a bottle of Colonel E.H. Taylor Seasoned Wood. Cured Oak was made of unobtainium although I did get a glass at a brewpub in Wilmington, NC. I'm not traveling hardly at all anytime soon so I doubt I will run across it only hanging out in NC. I read online that Virginia got 150 bottles in total and they had over 1,000 people ask about Seasoned Wood.
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Offline kmccaf

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Re: Whiskey
« Reply #635 on: April 10, 2016, 02:12:10 AM »
I wish I could get a sample of that Seasoned Wood Col. Taylor. Must be amazing stuff.

Decided to try something new today: Roughstock Montana Bourbon barrel strength. Coming in at 118 proof, it needed a splash of water. Very good though, albeit a bit pricey. Full mouthfeel, spicy with a little sweetness.
Kyle M.

Offline MDixon

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Re: Whiskey
« Reply #636 on: April 10, 2016, 02:39:56 PM »
The reviews I have seen are mixed for Seasoned Wood, still doesn't stop me from wanting a bottle. ;)
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Offline tumarkin

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Re: Whiskey
« Reply #637 on: April 12, 2016, 01:48:24 PM »
A new lowland single malt in the offing......
http://whiskyadvocate.com/2016/03/29/burnbrae-distillery-plans-for-the-rolls-royce-of-single-malts/

some interesting info about the new Burnbrae single malt and how it will be made.
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Offline MDixon

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Re: Whiskey
« Reply #638 on: April 13, 2016, 07:55:05 PM »
Had a bartender give me a sip of a Boulevardier last night. Equal parts Bourbon, Campari, and Sweet Vermouth over ice. I found another recipe calling for 1.5/1/1. I tried 1/1/1 and 1/0.5/1 last night and liked both. I may try the heavy hand Bourbon one tonight. The bartender suggested Rye as the whiskey so that might be good as well. I was using Very Old Barton since I had a handle of it...handy. ;)
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Offline Joe Sr.

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Re: Whiskey
« Reply #639 on: April 13, 2016, 10:16:30 PM »
Had a bartender give me a sip of a Boulevardier last night. Equal parts Bourbon, Campari, and Sweet Vermouth over ice. I found another recipe calling for 1.5/1/1. I tried 1/1/1 and 1/0.5/1 last night and liked both. I may try the heavy hand Bourbon one tonight. The bartender suggested Rye as the whiskey so that might be good as well. I was using Very Old Barton since I had a handle of it...handy. ;)

I've been sipping some VOB lately.  I thought they made a 100 proof, but I may be confusing that with Weller Antique.  I'm enjoying the VOB at 90 proof and also at 84 proof (I think that's the bottling).

I also bought a handle of Ancient Age.  It doesn't seem to hold up to my memory as well as I had hoped.  It may get mixed with ginger ale on hot days.
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Offline pete b

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Re: Whiskey
« Reply #640 on: April 14, 2016, 01:41:43 AM »
Had a bartender give me a sip of a Boulevardier last night. Equal parts Bourbon, Campari, and Sweet Vermouth over ice. I found another recipe calling for 1.5/1/1. I tried 1/1/1 and 1/0.5/1 last night and liked both. I may try the heavy hand Bourbon one tonight. The bartender suggested Rye as the whiskey so that might be good as well. I was using Very Old Barton since I had a handle of it...handy. ;)
I think you would much prefer a 1794: 2 parts rye, 1 part each campari and sweet vermouth. I don't think the equal parts thing works in a Boulevardier like it does in its cousin the Negroni. The gin stands with the campari better than whiskey can.
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Offline pete b

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Re: Whiskey
« Reply #641 on: April 16, 2016, 10:50:29 PM »
Just had a 1794 as an apertif while starting dinner: good stuff and yes, campari is astringent which is actually nice in an apertif. My mouth is watering for shakshuka and fresh baked pita.
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Offline euge

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Re: Whiskey
« Reply #642 on: April 17, 2016, 08:35:17 PM »
Aperol isn't as bitter as Campari.
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Offline MDixon

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Re: Whiskey
« Reply #643 on: April 29, 2016, 01:48:12 PM »
I tried a Bourbon based 1794 last night and it hit the nail square on the head. 2 parts Bourbon, 1 Campari, 1 Sweet Vermouth. Not sure what it is since it used Bourbon instead of Rye, but it was delicious.
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Offline morticaixavier

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Re: Whiskey
« Reply #644 on: April 29, 2016, 02:09:35 PM »
My wife has gone bananas for Manhattans lately. Been using Mad River Rye. it's a locally produced rye and pretty nice. at <$40 a fifth the prices is reasonable too.
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