Dismiss Notice

STYLE. COMMUNITY. GREAT CLOTHING.

Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

Click Here to join Styleforum's thousands of style enthusiasts today!

Bourbon.

Discussion in 'Social Life, Food & Drink, Travel' started by The Wayfarer, Aug 10, 2008.

  1. ama

    ama Senior member

    Messages:
    3,823
    Likes Received:
    52
    Joined:
    Jul 14, 2008
    I was sick this week so I treated myself to a pick me up. I ordered:
    6 - 15 yr Pappy
    2 - 20 yr Pappy
    1 - 23 yr Pappy

    They didn't get the rye though, so none of that. I haven't had it in a while and its pretty good =(
     


  2. ComboOrgan

    ComboOrgan Senior member

    Messages:
    352
    Likes Received:
    1
    Joined:
    Aug 7, 2006
    Location:
    Ann Arbor, MI
    I picked up some Eagle Rare 10 based on what I read in this thread. Great advice!

    Nice oak aroma, balanced sweetness, just gorgeous. It's dancing on my tongue, and slightly puckering my cheeks.

    My main bottles are Evan Willaims Single Barrel and Bulleit, but I think this one is going to get a permanent spot in the cabinet too.
     


  3. Korben

    Korben Senior member

    Messages:
    241
    Likes Received:
    0
    Joined:
    Oct 15, 2009
    I picked up some Eagle Rare 10 based on what I read in this thread. Great advice! Nice oak aroma, balanced sweetness, just gorgeous. It's dancing on my tongue, and slightly puckering my cheeks. My main bottles are Evan Willaims Single Barrel and Bulleit, but I think this one is going to get a permanent spot in the cabinet too.
    Yeah it's just good.
     


  4. gnatty8

    gnatty8 Senior member

    Messages:
    9,500
    Likes Received:
    1,506
    Joined:
    Nov 12, 2006
    Location:
    Not in Atlanta, GA
    I was sick this week so I treated myself to a pick me up. I ordered:
    6 - 15 yr Pappy
    2 - 20 yr Pappy
    1 - 23 yr Pappy

    They didn't get the rye though, so none of that. I haven't had it in a while and its pretty good =(


    The rye is terrific, I picked up 2 bottles of it a few weeks back on a business trip to Memphis.
     


  5. Thomas

    Thomas Senior member

    Messages:
    29,128
    Likes Received:
    1,310
    Joined:
    Jul 25, 2006
    Location:
    Texas
    Okay, I spent Saturday evening in the company of some good people, one of whom is a diehard DIY-type. Excellent cajun cook, makes his own wine, inventor, patent attorney. And we started talking about bourbon.

    The following strikes me as heresy, but I'm going to recall it to you based on my rather hazy recollections.

    First, he claims that you can make bourbon at home. At this point I tend to agree - all the distillers started somewhere, right? Cornmeal, sugar, water - cook, ferment, distill, re-ferment, re-distill, until you get a good yield (8-10 gallons, he says, from $20 worth of raw materials.). There's your starting point.

    Then: run kiln-dried white oak through the planer, put the shavings in the oven for a few hours to toast/blacken. Dump the toasted oak into your alcohol. Seal up for a while. < a year, let's say

    Get a charcoal filter, rinse out the dust, and filter your bourbon.

    On the one hand, I was mildly appalled, but on the other hand, he seems to touch all the bases here. Feasible? Crazy? What do you think?
     


  6. Rambo

    Rambo Senior member

    Messages:
    27,312
    Likes Received:
    1,617
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    Okay, I spent Saturday evening in the company of some good people, one of whom is a diehard DIY-type. Excellent cajun cook, makes his own wine, inventor, patent attorney. And we started talking about bourbon. The following strikes me as heresy, but I'm going to recall it to you based on my rather hazy recollections. First, he claims that you can make bourbon at home. At this point I tend to agree - all the distillers started somewhere, right? Cornmeal, sugar, water - cook, ferment, distill, re-ferment, re-distill, until you get a good yield (8-10 gallons, he says, from $20 worth of raw materials.). There's your starting point. Then: run kiln-dried white oak through the planer, put the shavings in the oven for a few hours to toast/blacken. Dump the toasted oak into your alcohol. Seal up for a while. < a year, let's say Get a charcoal filter, rinse out the dust, and filter your bourbon. On the one hand, I was mildly appalled, but on the other hand, he seems to touch all the bases here. Feasible? Crazy? What do you think?
    Are you seriously considering going through all this just to make some burbon? Stick with moonshine.
     


  7. Thomas

    Thomas Senior member

    Messages:
    29,128
    Likes Received:
    1,310
    Joined:
    Jul 25, 2006
    Location:
    Texas
    Are you seriously considering going through all this just to make some burbon? Stick with moonshine.

    No, not really, but I heard these words spill forth and struggled to reconcile the difference between heresy and efficiency. It seemed wrong, but I couldn't point to any one thing that tripped up the idea. Although, 8-10 gallons of bourbon from a minor investment in raw materials certainly has a perverse appeal. That said, it would likely be 8-10 gallons of Old Rot-gut.
     


  8. Korben

    Korben Senior member

    Messages:
    241
    Likes Received:
    0
    Joined:
    Oct 15, 2009
    Are you seriously considering going through all this just to make some burbon? Stick with moonshine.

    +1... Some of my best days started with a Mason Jar full of liquid corn and peaches.
     


  9. ama

    ama Senior member

    Messages:
    3,823
    Likes Received:
    52
    Joined:
    Jul 14, 2008
    I would ask for a sample of his before you venture your own try. I'm guessing it tastes like swill, and once the novelty of making it wears off you'll be stuck with 8 - 10 gallons of shit. Barreling and warehousing impart a ton of flavor to bourbon. Wood chips and a garage won't do.
     


  10. Thomas

    Thomas Senior member

    Messages:
    29,128
    Likes Received:
    1,310
    Joined:
    Jul 25, 2006
    Location:
    Texas
    I would ask for a sample of his before you venture your own try. I'm guessing it tastes like swill, and once the novelty of making it wears off you'll be stuck with 8 - 10 of shit. Barreling and warehousing impart a ton of flavor to bourbon. Wood chips and a garage won't do.

    Actually, I have access to a warehouse - 45 steps from my office door, in fact. In Sunny Houston, no less. HMMMMM. Now I just need barrels. And a brewmaster.

    That said, I just have to keep the same job for, oh, another 10 years, which might prove a daunting task.
     


  11. ama

    ama Senior member

    Messages:
    3,823
    Likes Received:
    52
    Joined:
    Jul 14, 2008
    Actually, I have access to a warehouse - 45 steps from my office door, in fact. In Sunny Houston, no less. HMMMMM. Now I just need barrels. And a brewmaster.

    That said, I just have to keep the same job for, oh, another 10 years, which might prove a daunting task.


    Uch, just keep buying Stagg.
     


  12. Thomas

    Thomas Senior member

    Messages:
    29,128
    Likes Received:
    1,310
    Joined:
    Jul 25, 2006
    Location:
    Texas
    bourbon (new white oak) barrels: $250. on-line. Holds 53 gallons. 53 GALLONS.
     


  13. gnatty8

    gnatty8 Senior member

    Messages:
    9,500
    Likes Received:
    1,506
    Joined:
    Nov 12, 2006
    Location:
    Not in Atlanta, GA
    bourbon (new white oak) barrels: $250. on-line. Holds 53 gallons. 53 GALLONS.

    This has bad news written all over it..
     


  14. Thomas

    Thomas Senior member

    Messages:
    29,128
    Likes Received:
    1,310
    Joined:
    Jul 25, 2006
    Location:
    Texas
    This has bad news written all over it..
    oh, come on - we've done group buys and collaborations before - how hard could bourbon be? People have made this stuff for centuries. People with Bad Teeth, even. SRSLY.
     


  15. j

    j (stands for Jerk) Admin

    Messages:
    14,914
    Likes Received:
    93
    Joined:
    Feb 17, 2002
    Location:
    Seattle, WA
    I, for one, welcome our new home-brewbon overlord. (assuming I get to try some of it.)
     


Share This Page

Styleforum is proudly sponsored by