allmanbros
Well-Known Member
A whiskey can be labelled as bourbon only if it is made in the USA or its' territories and meets the laws passed by Congress in 1964 setting forth the requirements for making bourbon....otherwise it is simply a whiskey.
Favorite Bourbon
- Thread starter onepixel
- Start date
KeninDC
Hazy Cosmic Jive
I go to a local Asian cafe that makes an excellent Old Fashioned with Japanese whiskey. The Japanese have a penchant for high-quality copies.
allmanbros
Well-Known Member
The Japanese also have a high working knowledge of bourbon since Suntory owns Jim Beam Distilling including Bookers, Basil Haydn, Bakers, Knob Creek, Old Crow, and Old Grandad...in all probability they are making something bourbon like in Japan, they just can't label it as such...they have lots of aged Suntory whiskies over there and some make it to the US.
KeninDC
Hazy Cosmic Jive
Good point. The whiskey used was Suntory.
For the record, Old Crow is my favorite cheap whiskey. Use it mostly for cooking, but the occasional sip ends up on my lips.
My latest acquisition is Willett Pot Still Reserve. Gift from a good friend.
audiotemp
Super Member
There is a new British (made in London)
Interesting that they went with no e in the whisk(e)y.
https://www.doghousedistillery.com/products/debt-collector-whisky-70cl
Just info, not making a recommendation.
allmanbros
Well-Known Member
My opinion...I hope these folks didn't quit their day job and/or I hope they are very wealthy...who is the demographic for this product?...in the States this would retail for about $75 for a 3 year old whisky with a label that relates to what?...incredible flavor?...inspired by southern blues rock?...this is standard fare "bourbon", (think Beam, even Beam is 4yrs old) with a label that does more to deny a sale than generate one...just an odd combination of claims that has no appeal to me...my opinion only.
allmanbros
Well-Known Member
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Another sign that the bourbon boom train is at the top of the hill...This is the producer of Bulleit Bourbon and this "pause" indicates they have enough or too much whiskey in inventory currently to meet current and projected demands...one of, if not the most critical aspect of a distilling team is determining how much whiskey to produce today that will be ready to sell in 4, 5, 8 or whatever age in years their bourbons are bottled...whether you under project or over project, and how the shortage or overage is dealt with is critical in determining the profitability of a distiller.
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Diageo pauses production at Kentucky whiskey facility
The group has decided to "temporarily pause" distilling and barrel filling until June.Another sign that the bourbon boom train is at the top of the hill...This is the producer of Bulleit Bourbon and this "pause" indicates they have enough or too much whiskey in inventory currently to meet current and projected demands...one of, if not the most critical aspect of a distilling team is determining how much whiskey to produce today that will be ready to sell in 4, 5, 8 or whatever age in years their bourbons are bottled...whether you under project or over project, and how the shortage or overage is dealt with is critical in determining the profitability of a distiller.
whoaru99
Epic Member
Yeah, it's a bit of mixed bag there. Call it American-style, and in the States it's typically whiskey. But, being made elsewhere, they kept the different regional spelling whisky in the description and presumably on the packaging.
Been catching up. And here I thought this topic was about Bourbon. Little did I know it was really a vodka discussion.
However, best vodka I ever had (not really a vodka fan) was no label, screwtop, Russian vodka in a TU-95 "Bear" bomber on static display at the '93 or '94 Fairford Airshow (where the 2 MiG 29s collided during their demo. SOOO smooth!Too late, we moved on to tequila, then, somehow, 1940s Chevys. Now we are on best light beer offered only in cans.Been catching up. And here I thought this topic was about Bourbon. Little did I know it was really a vodka discussion.
whoaru99
Epic Member
Been catching up. And here I thought this topic was about Bourbon. Little did I know it was really a vodka discussion.
Indeed it is a bourbon thread. Whilst I may have contributed to the vodka rabbit hole, for the record I didn't introduce the topic.
Uncle Paul
Super Member
Buffalo Trace fan here. It hits a sweet spot where price and flavor is concerned. I like how the flavors are layered and how it changes with each sip. Sets a nice mood that's wonderful for listening.
Curious to see if you guys drink your Bourbon neat like the Great Distiller in the Sky intended or if you drink it girl style with ice cubes?
Curious to see if you guys drink your Bourbon neat like the Great Distiller in the Sky intended or if you drink it girl style with ice cubes?
allmanbros
Well-Known Member
Any distiller will tell you their goal is flavor consistency from one bottle to the next unless it's single barrel bourbon...odd that you taste different flavors from one sip to the next, but if that's what you are experiencing, so be it..serious bourbon drinkers know the reasoning behind a cube of ice in bourbon, in fact to get Buffalo Trace from barrel proof to bottling proof, they add water...same concept with using an ice cube to take some of the edge off...admire your choice of bourbons!
Uncle Paul
Super Member
I get all those different flavors in each sip. It makes me want to savor each one longer and adds to the experience. My aversion to ice is that the coolness tones down those flavors. I do use ice when I make an Old Fashioned or a Manhattan, but would use a different and less complex Bourbon or whiskey. I like Wyoming in an Old Fashioned and Maker's in a Manhattan. But, those are just my tastes. Buffalo Trace for me is always neat.
allmanbros
Well-Known Member
That is an argument the naysayers make against those distillers that chill filter their bourbons, that getting the liquid too cold diminishes some/many of the subtle flavors and takes away some of the "complexity" of the bourbon...those that support chill filtering believe that some/many of those subtle flavors actually detract from the taste profile and chill filtering eliminates some of those "undesirable" flavors....there are well-known distillers and brands in both camps.
allmanbros
Well-Known Member
For just sipping, the Dickel White Label is hard to beat...this is their standard bottling, 90 proof, with a high corn content, about 80%, and a low rye content, about 8%, and although there is no age statement my thought is that it's in the 7-8 year range...many years ago there was a promotion where we would blind taste a bottle of Jack Black vs Dickel 12 (Old #12, not an age statement) which they call GD Signature Recipe today...the Dickel more than held its own, but taking a bottle of Jack out of a loyal Jack drinker's hand is no easy task, even if they liked the Dickel better...status counts for something, Jack has it, Dickel doesn't.
onepixel
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Same 1/3 of the bottle is still sitting here from 2019.
