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obi_ant posted:So if I’m understanding correctly, the main ingredients... Almost right. Bourbon is 51%+ corn, a little barley, and the rest is either rye or wheat. Most bourbon uses rye. A wheater is still a bourbon (so still 51%+ corn) that uses wheat as the secondary ingredient rather than rye. I think there's a bourbon floating out there that has both rye and wheat. Rye is 51%+ rye with some barley and usually some corn.
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Nov 22, 2018 00:28
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If it's a bourbon whiskey it will be at least 51% corn by definition. From there , different distilleries have many different 'recipes' that contain different proportions of the other grains mentioned. Then within those recipes there will be multiple expressions bottled under different names based on aging , location of barrels , blended barrels , single barrels, etc.
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Nov 22, 2018 01:21
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obi_ant posted:Anything special about it being “wheated”? Wheat is more mellow bland than most other grains.
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Nov 22, 2018 03:20
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wormil posted:Wheat is more mellow bland than most other grains. I'd agree and disagree. I think for the majority of the field, wheat is sort of a let down that contributes little to the whiskey and ends up being uninteresting. There isn't much worse I can say about a whiskey than calling it uninteresting. (If it's made in a column still, I'm probably going to think it's uninteresting.) But there's a few wheated whiskies that are magic, because they're tuned properly. They typically have to be older, and the "gap" the wheat leaves lets a lot of subtler flavors that would get stomped on by rye or a heavier corn bill come out to be noticed. I've been doing some tests, and I think that a lot of what makes wheated bourbons taste like they do is that the wheat lets the barley flavor (assuming that it has barley in the mash bill) pop just because it's not having to compete with the rye. And depending on the malt profile on the barley, you can get some really interesting flavors. Anything from pear/honey on a lighter pils style malt, to some really dark (and good) chocolate/cranberry for a darker Munich-style malt. When I've done a rye blend in with these, the spice notes just take over and dominate, and it ends up flattening the flavor profile.
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Nov 22, 2018 05:02
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Wheaters = More cooooorn TobinHatesYou fucked around with this message at 07:52 on Nov 22, 2018 |
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Nov 22, 2018 07:47
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I’m visiting Toronto from California. Is there any Canadian whiskey I should try while I’m here? I have a bottle of Lot 40 at home.
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Nov 22, 2018 07:56
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Mandalay posted:I’m visiting Toronto from California. Is there any Canadian whiskey I should try while I’m here? I have a bottle of Lot 40 at home. Alberta Premium and see how similar it is to Whistle Pig or Jefferson's Straight Rye (not currently bottled.) It's a bottom shelf whisky with middle shelf aspirations.
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Nov 22, 2018 08:00
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Mandalay posted:I’m visiting Toronto from California. Is there any Canadian whiskey I should try while I’m here? I have a bottle of Lot 40 at home. Crown Royal Northern Harvest Rye is supposedly good. Haven't tried it myself so can't speak to it.
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Nov 22, 2018 08:33
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TobinHatesYou posted:Alberta Premium and see how similar it is to Whistle Pig or Jefferson's Straight Rye (not currently bottled.) It's a bottom shelf whisky with middle shelf aspirations. That...doesn’t sound good. spankmeister posted:Crown Royal Northern Harvest Rye is supposedly good. Haven't tried it myself so can't speak to it. Yikes. That’s $20 USD at home at Total Wine and $36 CAD here at the LCBO.
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Nov 22, 2018 08:54
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Mandalay posted:That...doesn’t sound good. It's actually good.
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Nov 22, 2018 09:02
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Mandalay posted:I’m visiting Toronto from California. Is there any Canadian whiskey I should try while I’m here? I have a bottle of Lot 40 at home. Other than the aforementioned Harvest Rye, there's 2 local-ish distillers to try: Dillons and 40 Creek. 40 Creek Confederation Oak is pretty good, and the Dillons Rose Gin is really nice. If you've got the time though, you should check out an absolutely insanely good Scottish restaurant called The Caledonian. Their whiskey list is ridiculous, especially in terms of scotch.
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Nov 22, 2018 15:52
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Crown royale's new Noble collection release is quite good. It's basically a bourbon but they cant call it that cause it's not made in the US. I hope someone else here tries it someday because I really enjoy it. It's way more interesting than any other crown I've had.
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Nov 22, 2018 22:45
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ReaperUnreal posted:Other than the aforementioned Harvest Rye, there's 2 local-ish distillers to try: Dillons and 40 Creek. 40 Creek Confederation Oak is pretty good, and the Dillons Rose Gin is really nice. Aw man. I wish I had seen this earlier. We went to the distillery district where an old company called Gooderham and Worts made whiskey. But their offerings were nowhere to be found in the old factory, which was disappointing. Just touristy stuff. On the way back to my hotel I stopped by LCBO and picked up a bottle of JP Wiser’s Dissertation.
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Nov 23, 2018 01:28
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obi_ant posted:So if I’m understanding correctly, the main ingredients... E:fb pages exist
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Nov 25, 2018 00:09
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I screwed up my yearly BTAC selection at Total Wine by sleeping in and now I'm getting a Van Winkle 10 instead of something cool like Stagg or Sazerac. 
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Nov 25, 2018 01:15
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oh no.
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Nov 25, 2018 08:07
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Who wants to help me spend some money? My local shop has a decent selection of bourbon , and I’ve been saving up some cash to expand my collection. I mainly buy stuff to drink it, and they don’t have any really collectible stuff anyways, so this is more about filling out my cabinet. Here’s what I have already: Eagle rare 10 Evan Williams single barrel Knob creek single barrel reserve 120 proof store pick Rittenhouse Rye Sazerac rye Crown royal Noble Collection A bunch of scotch, and I’m asking for some scotches for Xmas Here are the bottles I’m considering and their price: 1792 single barrel store pick $32 Four roses single barrel $32 Henry McKenna BIB 10 year $31 Russels reserve single barrel store pick $53 Maker’s Mark cask strength $55 Angel’s Envy $45 Bookers $63 Bulleit barrel strength $55 EH Taylor Small Batch $38 High West American Prairie Reserve $30 Elijah Craig Small Batch $22 I have a budget of about $160 I’d say , and I’m leaning towards including the Russels store pick as I have heard really good things about it. But how would you fill out a $160 basket with those choices?
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Nov 26, 2018 00:08
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Four roses single barrel has a permanent spot on my shelf. The Henry McKenna can be a bit inconsistent. I’ve had average bottles and outstanding bottles, but never a bad one. It’s a real bargain at $31 for a bottled-in-bond single barrel. For $53 I’d probably grab the RR too. I’ve never seen it for less than $60.
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Nov 26, 2018 04:13
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DoctaFun posted:Who wants to help me spend some money? My local shop has a decent selection of bourbon , and I’ve been saving up some cash to expand my collection. I mainly buy stuff to drink it, and they don’t have any really collectible stuff anyways, so this is more about filling out my cabinet. What do you actually like out of the stuff you have? Besides what the guy above said, EH Taylor is a pretty good pick at $38. Vox Nihili fucked around with this message at 19:29 on Nov 26, 2018 |
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Nov 26, 2018 19:27
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Vox Nihili posted:What do you actually like out of the stuff you have? I like pretty much everything I have. The EW single barrel is my favorite ‘budget’ bottle as I can get it for $21 around here. I like buffalo trace mash bills 1(eagle rare) and 2(blantons), but prefer #2. That crown royale might be my favorite of what I have , really nice and thick mouthfeel. I’m starting to really appreciate that in whiskies. I would rank rye whiskies a little lower on my preference list though. I like the sazerac I have, but less so than most of the bourbons. I’ve had FRSiB many times before and have always liked it, so that’s a safe bet (but something I’ve had before ) I’m warming up to the KC I have , I think I’m starting to like the higher proof stuff more and more. I also like to try new things, so I’m not totally tied to a ‘I know I like this’ list. That’s not super helpful because I really do like most decent bourbons I try, my palate is probably not developed enough to say ‘this slight difference makes me hate this bottle.’ I’m also kind of hoping to build out a somewhat diverse cabinet, so I don’t want 15 different BT mashbill #1 bottles in my cabinet.
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Nov 26, 2018 20:42
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Blanton's is considered high rye, so if that's a thing you prefer in bourbon then 4R and RR are good choices. Bulleit is high rye too and used to be sourced from Four Roses. Haven't had that particular one. Elijah Craig small batch is alright for the price. I'd consider it more if an intro bourbon in that it's <100 proof and isn't complex, but it's still good for what it is. I don't have any input as to the rest of that list.
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Nov 26, 2018 22:43
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What do you guys think of old crow? for $12 a fifth I think it's a steal, especially being kentucky straight bourbon.
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Nov 27, 2018 11:04
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tha_hotstepper posted:What do you guys think of old crow? for $12 a fifth I think it's a steal, especially being kentucky straight bourbon. It's not good but it's my shameful slumming whiskey.
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Nov 27, 2018 12:46
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How long does opened whisky last for?
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Nov 29, 2018 19:09
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More or less indefinitely, but keep it in a cool dark place and once it gets close to empty(less than 1/3 of a bottle maybe) it’s worth moving to a smaller bottle if you plan on letting it sit.
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Nov 29, 2018 19:24
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^efbOdd Mutant posted:How long does opened whisky last for? as long as its kept in a fairly cool and dark place, nearly indefinitely the more air in the bottle the more likely it is to oxidize and change (for better OR worse) - flavors might mute, peaty stuff may lose its smoke it's best to finish off bottles that are below halfway within a few months or decant them to a smaller bottle.
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Nov 29, 2018 19:27
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Odd Mutant posted:How long does opened whisky last for? Not very long around here.
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Nov 29, 2018 20:09
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http://breakingbourbon.com/bourbon-storage-experiment.html Also I've been advised to make sure to store it right side up if there's a cork, otherwise the cork can supposedly ruin the bourbon.
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Nov 29, 2018 21:12
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Whiskey nerds, whiskey lawyers, and whiskey armchair D&D types, this one is for you! The TTB is proposing new labeling regulations and is requesting public comment. Are you a bad enough dude to wade through 132 pages and save whiskey as we know it from destruction? https://www.ttb.gov/newsletters/archives/2018/ttb-newsletter112618.html https://www.gpo.gov/fdsys/pkg/FR-2018-11-26/pdf/2018-24446.pdf quote:We are pleased to announce the publication of a rulemaking document (Notice No. 176) in the Federal Register of Monday, November 26, 2018, in which we propose to update, simplify, and clarify the labeling and advertising regulations for wine, distilled spirits, and malt beverages.
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Nov 29, 2018 21:28
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So far in my ctrl+fing I've found this good bit:quote:Accordingly, proposed § 5.66(f) would
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Nov 29, 2018 21:35
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Also very some interesting stuff on pages 60596-60597. Ctrl-F "straight bourbon" to get straight to business.
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Nov 29, 2018 21:48
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Pasting it right here even though the formatting blows, this is interesting stuff: TTB also is proposing to codify the holding set forth in Revenue Ruling 55– 740, that neutral spirits, other than grain spirits, that are stored in wood barrels become specialty products and must be labeled in accordance with the appropriate rules for such products set forth in proposed § 5.156. Because storage in wood barrels renders the spirits not neutral, TTB’s predecessor agency determined that consumers would be misled if spirits, other than grain spirits, were stored in wood barrels and then labeled as neutral spirits or vodka. Finally, the proposed regulations include allowable designations for neutral spirits labels. TTB also is proposing to amend the standard of identity for vodka, a type of neutral spirit, to codify the holdings in several past rulings: Ruling 55–552, which holds that vodka may not be stored in wood; Ruling 76–3, which explains that vodka treated with charcoal may be labeled as ‘‘charcoal filtered’’; and Ruling 56–98 and Ruling 97–1, which allow treatment with 2 grams per liter of sugar and trace amounts (1 gram per million) of citric acid and sugar. In addition, TTB is specifically seeking comment on whether the requirement that vodka be without distinctive character, aroma, taste, or color should be retained and, if this requirement is no longer appropriate, what the appropriate standards should be for distinguishing vodka from other neutral spirits. Proposed § 5.143 sets forth the standards for whiskies. TTB proposes to clarify that the word whisky may be spelled ‘‘whisky’’ or ‘‘whiskey.’’ TTB also proposes to require that, where a whisky meets the standard for one of the types of whiskies, it must be designated with that type name, except that Tennessee Whisky may be labeled as Tennessee Whisky even if it meets the standards for one of the type designations. Currently, TTB allows the term ‘‘Tennessee Whisky’’ to appear on labels, even if the product meets a more specific standard of identity, such as for bourbon whisky. In the current regulations, when a whisky meets the standard for a type of whisky, it is unclear whether the label must use that type designation or may use the general class ‘‘whisky’’ on the label. TTB believes that consumers expect that the type designation will appear on the container when it applies. Additionally, historical documents indicate that TTB’s predecessor agencies classified whiskies with the type designation that applied, and required that type to be the label designation. For example, in January of 1937, the Federal Alcohol Administration stated that ‘‘Where a product conforms to the standard of identity for ‘Straight Bourbon Whiskey’ it must be so designated and it may not be designated simply as ‘Whiskey.’’’ See FA–91, ‘‘A Digest of Interpretations of Regulations No. 5 Relating to Labeling and Advertising of Distilled Spirits,’’ p. 5. In order to make the types of whiskies easier to understand, TTB proposes inserting a chart in the regulations that would set forth the types of whisky that are not distinctive products of other countries, the source material from which the whisky may be produced, whether storage is required, the proof at which the whisky may be stored, and whether neutral spirits and harmless, coloring, flavoring, or blending materials may be used. Among other things, the proposed rule will codify in the regulations for the first time TTB’s current policy, as set forth in the Distilled Spirits Beverage Alcohol Manual (TTB P 5110.7), that coloring, flavoring, or blending materials may not be added to products designated as ‘‘bourbon whisky.’’ TTB also proposes to provide for a new type designation of ‘‘white whisky or unaged whisky.’’ TTB has seen a marked increase in the number of products on the market that are distilled from grain but are unaged or that are aged for very short periods of time. Under current regulations, unaged products would not be eligible for a whisky designation (other than corn whisky) and would have to be labeled with a distinctive or fanciful name, along with a statement of composition. In order to provide guidance for these products, TTB proposes that products that are either unaged (so they are colorless) or aged and then filtered to remove color should be designated as ‘‘white whisky’’ or ‘‘unaged whisky,’’ respectively. This proposal represents a change in policy, because currently all whiskies (except corn whisky) must be aged, although there is no minimum time requirement for such aging. TTB believes that currently some distillers may be using a barrel for a very short aging process solely for the purpose of meeting the requirement to age for a minimal time. Consequently, TTB is proposing the new type designation of ‘‘white whisky or unaged whisky’’ and specifically requests comments on this new type and its standards. In addition, TTB proposes to maintain the definitions for Scotch Whisky, Canadian Whisky, and Irish Whisky without change, but seeks comment on whether these standards should be clarified to indicate that certain standards for these types may differ from U.S. standards for whisky. For example, Scotch Whisky is whisky produced in Scotland in accordance with United Kingdom laws and regulations, which do not require that whisky be aged in new charred oak barrels. TTB policy is to allow whisky labeled as Scotch whisky to be produced under United Kingdom standards, and TTB seeks comment on whether, and what, additional clarifications in the regulations would improve understanding of the TTB labeling regulations.
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Nov 29, 2018 21:51
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Ha! I was going to post this here as well. Overall, I think it's much needed changes. But there's one big red flag I saw. I don't have my work laptop on me, but the tl;dr version is that someone tried to slide a clause in there that said something to the effect of "A barrel is defined as being about 50 gallons." For many of us who aren't already Heaven loving Hill, we've standardized to a 30 gallon barrel, not a 50. There's a host of reasons, but the short list is that 30gal barrels fit our batch size much more neatly, they're managable in a warehouse that only uses a simple forklift, and most small cooperages prefer to make 30's instead of 50's. (The 30gal is the sweet spot because it's big enough that the carpentry on it isn't to fiddly, but it's small enough that you don't have to throw away 80% of your lumber looking for "the perfect grain" in a long enough length to make a stave.) I'll post more thoughts tomorrow.
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Nov 30, 2018 00:45
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Picked up a bottle of Stagg Jr. today for $52.99 and I think I found my new go to shop. Super friendly owner, tons of open bottles available for samples: wild turkey Kentucky spirit store pick Two different woodford double Oaked store picks Two different types of Jefferson reserve 1792 small batch store pick Not to mention a whole different shelf of open bottles that they must rotate through including some decent scotches I’d love to try (glenfarclas for example). They also had some tougher to find stuff that I had to pass on today, midwinter’s night dram, four roses private selection (OBSF). I’m likely going to go back and get one of the four roses. He also said they have two different 1792 store picks coming in, a buffalo trace store pick, and one other I can’t remember.
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Nov 30, 2018 05:12
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I just picked up a bottle of Woodford Reserve Masters Collection Batch Proof so that joins my recent acquisitions of Knob Creek Single Barrel and EH Taylor Straight Rye. I tasted a small amount and really like it. I've never drank much cask strength/higher proof whiskeys before now and I'm really enjoying the intensified flavors. Oddly enough, I'm on a pretty strict diet right now so I can't drink often at all so I had to sample the Woodford today by smelling and tasting it and spitting it out. I'll actually drink it later this coming week.
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Nov 30, 2018 20:46
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Yuns posted:I just picked up a bottle of Woodford Reserve Masters Collection Batch Proof so that joins my recent acquisitions of Knob Creek Single Barrel and EH Taylor Straight Rye. I tasted a small amount and really like it. I've never drank much cask strength/higher proof whiskeys before now and I'm really enjoying the intensified flavors. Oddly enough, I'm on a pretty strict diet right now so I can't drink often at all so I had to sample the Woodford today by smelling and tasting it and spitting it out. I'll actually drink it later this coming week. Try to get your hands on a bottle of Elijah Craig Barrel Proof (which also has a 12 year age statement) or Stagg Jr (younger, hotter, and IMO not as good, but very popular) for the top of the line cast strength experience. If you get a good batch you'll find all sorts of fruit and wood notes to explore.
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Nov 30, 2018 21:13
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I’m looking for the best bottles you can get for under $20. Any style of whiskey but no scotch. Rebel Yell and Black Velvet Reserve have been a long time go to for me but I’m looking to branch out.
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Nov 30, 2018 23:39
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fat bossy gerbil posted:I’m looking for the best bottles you can get for under $20. Any style of whiskey but no scotch. Rebel Yell and Black Velvet Reserve have been a long time go to for me but I’m looking to branch out. I'm a long time Old Overholt partisan. It's price has crept up a bit, but still comfortably under $20 here. Evan Williams White (and others) are good at their price point. I've got a buddy who swears by Very Old Barton. If you can stretch your budget, my TW has Old Grand Dad 114 for $21 and it's absolutely worth every penny.
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Nov 30, 2018 23:56
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Wild Turkey 101
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Dec 1, 2018 00:26
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Vox Nihili posted:Try to get your hands on a bottle of Elijah Craig Barrel Proof (which also has a 12 year age statement) or Stagg Jr (younger, hotter, and IMO not as good, but very popular) for the top of the line cast strength experience. If you get a good batch you'll find all sorts of fruit and wood notes to explore.
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Dec 1, 2018 00:27
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