What's your favorite bourbon?

[jeff9366]

George Dickel and Jack Daniels are Tennessee Whiskies, a fairly similar category to Bourbon in they are corn based, but production method varies from Bourbon.

 

[Spindifferent]

1) Garrison Brothers
2) WL Weller
3) Makers Mark
4) Buffalo Trace
You can tell I like my bourbon If anyone can get their hands on a bottle of Pappy Van Winkle ( the supposedly Holy Grail of bourbons) I’ll supply the glasses!

While the “regular” Garrison Brothers are excellent, The Cowboy from them is out of this world. Just opened a Cowboy over Thanksgiving to share a few sips with my dad and brother. Talk about a great way to spend quality time!

 

[dragoneggs]

BSB Bourbon is very good....smooth and nice.

BSB - Heritage Distilling

Local distillery. Highly rated and becoming more popular nationally...

Another one that is excellent but hard to find (at least around here) is Blanton's Bourbon from Kentucky. Small batch... cool stoppers. I highly recommend.

Blanton's Bourbon: The Original Single Barrel Bourbon Whiskey

 

[2LaneCruzer]

Paul Newman drank "JTS Brown" in the movie "The Hustler".

 

[dstig1]

I'm surprised at all the love for Makers Mark. It is a decent solid bourbon, but there are far better ones. Knob Creek is my go to. Woodford Reserve is also very good and Basil Haydens is really good but gets pricey compared to the others.

 

[Woodeye]

Our daughter lives in Frankfort, KY. so we resumed our Bourbon trail tour over the Thanksgiving holiday. We toured three distilleries and I bought a bottle of Blanton at Buffalo Trace in Frankfort, a bottle of Four Roses at their distillery and another bottle at Wild Turkey. Touring the distilleries really is fascinating. We have now visited six distilleries and have many more to tour during our future visits. I don’t think Crown Royal is bourbon, but it is my favorite Canadian whiskey.

 

[dragoneggs]

I'm surprised at all the love for Makers Mark. It is a decent solid bourbon, but there are far better ones. Knob Creek is my go to. Woodford Reserve is also very good and Basil Haydens is really good but gets pricey compared to the others.

Agreed, but Basil... which I coincidently just bought a bottle yesterday is a bit light for me. But my son and SIL appreciate it. I just stay away from Rye and actually prefer a good sipping 'extra anejo' tequila.

 

[goeduck]

I am not much of a hard liquor person but I do enjoy Pendleton Whisky on occasion. Local to the NW, good stuff. Got exposed to it years back at the Pendleton Round Up. Good fun.

 

[mapper]

I have sampled a number of high priced craft whiskies at the distilleries in Washington state in the last few years.

Not impressed.


What taste appeals to you is personal.

The adventure lies in seeking that perfect taste, to you.

Taste Bourbons systematically.

Taste Tennessee Whiskey systematically.

Taste Rye whiskies systematically.

Taste straight malt Scotches systematically.

Considering that most of the craft distilleries in Washington State have only been around for a few years it's not suprising that there products don't measure up to other well aged whiskeys. I think that we will not be able to properly judge them for 10 or more years.
There is a distillery in Seattle that built its rack house near Hoquiam a couple of years ago because the climate was quite similar to Scotland (cool and damp). Maybe it will be worth a sip in ten or twelve years from now.

 

[mapper]

Seems most of us have a preferred type of whiskey and tend to turn up our nose at others. My mother was a scotch drinker, as am I. She did not like bourbon and was known to say cruel things about it. My oldest sister can't stand scotch and prefers bourbon. So early last January our family gathered near Laconner to spread mom's ashes in Puget sound. Before my older sisters and I embarked in a canoe to sprinkle her out beyond the low tide line, my sister broke out a bottle of Makers Mark to toast her. Shortly after that we climbed into the canoe to go sprinkle mom, but as my second oldest sister was stepping in she hesitated with one foot in the canoe and the other in the air, lost her balance and rolled the canoe. As I was kneeling in the middle position I had no way of getting out before I was completely submerged.
We figured that mom got the last laugh and that her ghost may have had her hand on the gunnel of the canoe, while she couldn't get all four of us she would settle for three. We had after all toasted her with bourbon rather than a good single malt scotch!

 

[jeff9366]

There is a distillery in Seattle that built its rack house near Hoquiam because the climate was quite similar to Scotland (cool and damp). Maybe it will be worth a sip in ten or twelve years from now.

Cool and damp decreases the barrel evaporation loss known as the angel's share.

As spirits are barrel aged the volume slowly decreases and the proportion of alcohol (proof) increases. When the "barrel proof" whiskey is diluted with water prior to bottling, to 80 proof, 86 proof or whatever proof the marketing people decide will promote sales, most of this evaporation loss is replaced.

I know of no USA distillery producing a whiskey based on Barley, like Scotch. I worked in Scotland 1967-1968. Barley soup was a standard in restaurants. Barley and Turnips thrive in the lower, relatively warmer parts of Scotland.

Suntory of Japan produces some wonderful whiskey based on Barley.
Japan also has ample seaweed infused peat to use in the malt drying process, which adds to its flavor association with Scotch.

 

[lpigott]

No clear favorite but this one sure was good!

 

[Paddy]

We live near the Bourbon trail and have sampled many. Four Roses Small Batch is best bang for the buck.

 

[RickB]

Here is a little on Single Malt Whiskys (barley whisky).

American Single Malt Whiskey Commission

Yeah, I know they are not bourbons.

 

[jeff9366]

Thank you.

I have been retired for thirteen years, so I am not current. This is good to know.

It will be interesting to taste American Malt Whiskey to see if it tastes similar to Irish malt whisky, Scotch malt whisky or something altogether unique.

jeff9366

 

[RobA]

Bulleit
Michters

 

[robstaples]

Bourbon has specific requirements
The Rules that Bourbon Lives By
Whiskey Produced in the United States.
Made from a minimum of 51% Corn -- along with a combination of other grains such as Rye, Wheat and Malted Barley.
Distilled at no higher than 160 proof.
Aged in new, Charred Oak Barrels at no more than 125 proof.
Must be a minimum of 80 proof at bottling.

The beauty of bourbon comes from the ageing in wood barrels. Longer is better, generally, and is more expensive to store for years. The longer in a barrel , the less remaining. Evaporation. This drives the cost up. So does marketing and high demand. If you like bourbon, you’d like an older bourbon more! Is it worth it? Only you can tell. I’ve have and tried all the best , and older is better to my tastes. But try the younger ones to find your taste preference. 4Roses, Woodford , BuffaloTrace , Jim Beam products -Bookers, KnobCreek,BaslHayden, are solid performers. Try a 17 year old EagleRare or GeorgeTStagg or 20 year PappyVanWinkle.. Most bourbon drinkers would like them. Unfortunately, there are millions of bourbon drinkers driving the price up and a secondary market( buy to resell) to 10 to 20 times original cost.
Fortunately, the high demand is making good competition and in a few more years, their additional production and storage will be coming to market.
My favorite is GeorgeTStagg.

 

[bullbreaker]

Surprised no ones mentioned Wild Turkey 101 ?

 

[mapper]

Cool and damp decreases the barrel evaporation loss known as the angel's share.

As spirits are barrel aged the volume slowly decreases and the proportion of alcohol (proof) increases. When the "barrel proof" whiskey is diluted with water prior to bottling, to 80 proof, 86 proof or whatever proof the marketing people decide will promote sales, most of this evaporation loss is replaced.

I know of no USA distillery producing a whiskey based on Barley, like Scotch. I worked in Scotland 1967-1968. Barley soup was a standard in restaurants. Barley and Turnips thrive in the lower, relatively warmer parts of Scotland.

Suntory of Japan produces some wonderful whiskey based on Barley.
Japan also has ample seaweed infused peat to use in the malt drying process, which adds to its flavor association with Scotch.

I believe that this particular distillery does use barley, organic barley from the Skagit valley. From my older, scotch hating, sisters farm

 

[jerrybob]

A good friend of mine drinks nothing but Old Crow....has for many, many years. I tell him...not only can you drink that stuff...you can also remove paint and clean your brakes....he's a great guy!