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post #31 of 43
Quote:
Originally Posted by lawyerdad View Post
Wally's on Westwood Blvd.
Thank you, sir. Also found that BevMo sells the small batch version for $33. I'll finish one of those with some friends and have a full report. I tried this back in May: It reminded me a bit of knob with a kick at the end. The bartender knew zip about bourbons but I usually make a habit of trying something new when I see it. All she could tell me was "Well, it's 107 proof. That's strong, right?"
post #32 of 43
Quote:
Originally Posted by jcusey View Post
I never could warm to the AH Hirsch (I only ever had the 16) -- it tasted too much like pine resin to me.

I didn't have the negative reaction to Hirsch that you did, but I was at first underwhelmed given the price (I've only had the 16 yo, which I believe now runs north of $100 per bottle; I don't think the 20 yo is available any longer but, if it is, it would be significantly more expensive). I have since warmed to it tremendously, though I doubt I would buy it at its current price.

With regard to some of the other comments above:

- I've tried Black Maple Hill and like it very much. Lots of spice, and I like the name.

- Blanton's is a favorite. Very smooth and mellow. Great packaging, too.

- I still need to try Bulleit.
post #33 of 43
Quote:
Originally Posted by lawyerdad View Post
As always, Stax, I admire your taste. Have you tried their rye?

Thank you, sir.

Funny you ask. I had the 18 yo rye at a restaurant bar few months ago on the recommendation of the bartender, with whom I was discussing Black Maple Hill bourbon. I don't usually drink rye, so I don't have many reference points to work with, but it was delicious. Almost sweet, but not quite. Apparently the rye is as popular as their straight bourbon, if not more so. It is expensive hootch, however.

I second your Knob Creek suggestion. I drink that every now and then. Good stuff. I haven't tried the Hirsch Reserve. I'll give a go.
post #34 of 43
Quote:
Originally Posted by pscolari View Post
Yes! My favorite. Impossible to find around Boston. Usually drink Maker's or Woodford to pass the time in between bottles.

You can buy it online!
post #35 of 43
Quote:
Originally Posted by JBZ View Post
- I've tried Black Maple Hill and like it very much. Lots of spice, and I like the name.
BMH is currently bottled by Kentucky Bourbon Distillers (KBD), which, despite its name, does not distill anything. They buy whiskey in bulk from the various distillers, age some of it at their warehouses at the former Willett Distillery in Bardstown, and select and bottle the whiskey for their various labels. (KBD doesn't actually own the BMH label; they just bottle it.) The original BMH was bottled by Julian Van Winkle in Lawrenceburg. Since everything that he touches is fantastic, I would snap Lawrenceburg-bottled BMH up on sight. I have heard good things about the Bardstown-bottled stuff, too, although I have not tried it. KBD and other independent bottlers are going to have trouble getting good whiskey going forward. Most of them came into being during the whiskey glut of the late '80s and early '90s, when distillers had tons of aged bourbon sitting in warehouses that they were practically willing to give away. No more. A premium bourbon market has grown up, and those distilleries are now bottling and selling their old stocks themselves. The bulk market is drying up. I would assume that the unfavorable realities of the market for independent bottlers factored heavily in Julian Van Winkle's decision to come to the arrangement with Buffalo Trace that he did in the late '90s (he gets his pick of their stocks, they bottle and distribute for him).
post #36 of 43
I just read an interesting, short article (I can't remember where) regarding how the bourbon industry has taken off in the past 15-20 years or so, mostly on the strength of higher end, small batch and single barrel bourbons. The latest thing that bourbon distillers are trying is aging in various previously used barrels (e.g. chardonnay, sherry, etc.), much like the single malt scotch distillers have done.

Per the article, one issue with this is that, to be called "bourbon," the alcohol must be distilled in new, white oak barrels. I guess there is a technical way to get around this and still be called bourbon, but the article didn't go into much detail.
post #37 of 43
Quote:
Originally Posted by JBZ View Post
Per the article, one issue with this is that, to be called "bourbon," the alcohol must be distilled in new, white oak barrels. I guess there is a technical way to get around this and still be called bourbon, but the article didn't go into much detail.

Maybe, like some scotches, the bourbons are "finished" for a couple of years in the wine casks.

Also, sounds like I'll have to try the BMH: what does Wally's command for it?
post #38 of 43
If I'm out, Maker's Mark is my default bourbon. At home, usually Basil Hayden or Michter's.
post #39 of 43
i like bulliet. I guess it is because of the high rye percentage, but to me it doesnt have the sugary nasty flavor of most bourbons, particularly makers.
post #40 of 43
I've enjoyed reading this thread as i am not much of an alcohol enthusiast but am trying to develop a taste for it. I think i will try a bottle of makers mark or even that buffalo's trace stuff which sounded interesting from a different site i read. I assume you all are drinking these straight, but i was also curious if there was a certain temperature it is best served at?
post #41 of 43
Room temperature is best, especially if it's on the warm side.

Quote:
Originally Posted by whodini View Post

It reminded me a bit of knob with a kick at the end.

Um, yeah. And Knob has quite a kick as well.

Blanton's is fantastic.
post #42 of 43
So Jim Beam is not held in high regard then?
post #43 of 43
Quote:
Originally Posted by water View Post
So Jim Beam is not held in high regard then?

It depends on which Jim Beam. The white label stuff, not so much. The black label is much better and is pretty good on an absolute scale. Knob Creek and Baker's, both mentioned favorably here, are both Beam products made from the same mashbill as the white and black label. So is Booker's, which also has a good reputation.
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