You are actually supposed to add water to taste with that one... it is one of the only Bourbon's bottled without adding any water. I don't add very much... just a bit really smooths it out and opens up the nose...
Favorite Bourbon
- Thread starter onepixel
- Start date
You are actually supposed to add water to taste with that one... it is one of the only Bourbon's bottled without adding any water. I don't add very much... just a bit really smooths it out and opens up the nose...
finnbow
The Dude Abides
I'm sitting down with small pours of Buffalo Trace and Eagle Rare 10, both with a tiny splash of water. They're from the same distillery and supposedly share the same mash bill. Eagle Rare is a Single Barrel 10 year old, whereas Buffalo Trace does not provide age on the bottle (presumably aged less). Sale prices were 16.99 and 20.99 for the BT and ER10, respectively.
The ER10 is definitely smoother, but the BT has a drier, woodier bite with the rye coming out a bit more. Though perhaps a tad harsher, the BT seems to have more complexity and I prefer it. It's a hell of a whisk(e)y bargain at $16.99. I think I'll have another.
The ER10 is definitely smoother, but the BT has a drier, woodier bite with the rye coming out a bit more. Though perhaps a tad harsher, the BT seems to have more complexity and I prefer it. It's a hell of a whisk(e)y bargain at $16.99. I think I'll have another.
pmsummer
simul justus et peccator
Oddly, my experience is almost the reverse. I found the ER10 to be very noticeably a rye whiskey, while the BT seemed almost like a wheater. The prices are reversed here, too.
pmsummer
simul justus et peccator
Spent a couple of days last week helping (on a volunteer basis) to bottle abpeep's favorite bourbon, Garrison Brothers Straight Bourbon Whiskey (the first new bourbon distillery built since the repeal of Prohibition).
Interesting stuff. Priced as a super-premium. Aged only two years (so far... three coming soon) in fifteen gallon barrels in a considerably hotter clime means quicker results. Elmer T. Lee contributed to/reviewed the recipe.
The samples I was served all day long (every hundred bottles brought out the "communion cups") were very impressive indeed.
My reward for volunteering to seal the bottles in wax? I plead a fifth.
Interesting stuff. Priced as a super-premium. Aged only two years (so far... three coming soon) in fifteen gallon barrels in a considerably hotter clime means quicker results. Elmer T. Lee contributed to/reviewed the recipe.
The samples I was served all day long (every hundred bottles brought out the "communion cups") were very impressive indeed.
My reward for volunteering to seal the bottles in wax? I plead a fifth.
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finnbow
The Dude Abides
I wonder if it has any thing to do with the inherent variability of the single barrel thing of the ER10. This is my second bottle of ER10, but only my first of BT. Both of my ER10's had a noticeably milder nose and a smoother finish, but the spiciness of the BT appealed to me somehow.
OTOH, I put some ER10 into a warmed snifter tonight and it enhanced the nose nicely.
pmsummer
simul justus et peccator
Perhaps. I agree about the milder nose and smoother finish of the ER10. The spiciness of the BT is one of the things I enjoy about it... seemed to be a heavier oak flavoring.
finnbow
The Dude Abides
Agreed. All these subjective adjectives used to describe beer, wine and whiskey.:scratch2: I mostly chuckle when I read them, but find myself having to do the same when trying to 'splain why I prefer one to the other.
pmsummer
simul justus et peccator
Probably explains why I like the Islay SMs... I know what dirt, smoke, and diesel oil are supposed to taste like.
Enjoying a glass of BT right now, inspired by this thread. Maybe later I'll enjoy a glass of my grandfather's last bottle of Benchmark.
A new proof or is it still 94*? This is still a Wheated or did they come out with a rye?
Barney
pmsummer
simul justus et peccator
Still 94 proof. Dan Garrison said he prefers wheaters, but is considering a rye special release in the future.
I have found the wheats tends to be my favorites.
How is the water they use? Does the hot dry weather effect the taste?
The bourbon from Kentucky uses water filtered through limestone. Now it gets hot here and very humid then cold for a spell.
Barney
pmsummer
simul justus et peccator
Water: Artesian from the Edwards Aquifer (limestone filtered) pre-distillation. Rainwater (captured on-site and locally) post-distillation to bring it to 94 proof.
The very hot weather combined with the smaller, thicker barrels (staves are at least twice as thick to prevent seepage caused by the ambient heat... the regular barrels leaked) seems to allow more of the wood flavors to penetrate the distillate quicker than traditional large barrel aging does.
You can see how dark the bourbon is after only two years. It is very flavorful, and remarkably smooth. I told Dan Garrison that I am pretty much immune to boutique hyperbole (especially hyperbole centered around Austin Texas), but that I was surprised by the quality of his product. Is it worth $60 a bottle? I don't know, but I do know I'll gift a couple of bottles this Christmas.
It did just win the Silver Medal (2008 bottling... which was the inaugural, going up against 10 year and younger agings) at the San Francisco World Spirits Competition.
Where is the picture of PM Waxing the bottles???
pmsummer
simul justus et peccator
Don't have access to pictures other took. But here's the process, POV from my station. Fuzzy cellphone pics.
Bottle ready to be waxed.
Deerskin "zip tab" in place.
Dipped in wax and being stamped.
Finished product.
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Don't have access to pictures other took. But here's the process, POV from my station. Fuzzy cellphone pics.
Deerskin "zip tab" in place.
Or after a shots break?
Barney
I'll have to see if it is being distributed in TN.
pmsummer
simul justus et peccator
Nope. They can't produce the volume to even cover all of Texas at the current time.
