Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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@Jett129 just found this for the first time, forgot how much you paid for it and I overpaid. I have always considered BiB to have value but seeing the price they’ve been going for lately, I’m starting to wonder if they’re actually the mark of a superior product worth the premium. While this is a good bourbon, i don’t think it’s worth the $65 I paid ($45 is much more acceptable). Same with the McKenna that’s skyrocketing in price to give another example, got it for $32 just a couple years ago, now $65-70. There seems to be a pattern of overly hiked prices for something that used to just be a standard. I’ve been hunting for a bourbon to overthrow Russell’s Reserve 10 year at the $40 price point but I’m hard pressed, since Buffalo Trace went all but extinct at $28. Sorry to rant, maybe I had too much!
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Todays haul in preparation of New Year’s
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I like that this picture is a literal @WhiskeySandwich
Also, one of those is already pretty empty. You should go back and ask for a full one
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@pechelman lol I had to “test it” to make sure it was good for the crew
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I've just prepared some punch for the new year's eve
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@Jett129 said in Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails):
@scooter A couple of years ago that was actually named Whiskey of the Year,and it was impossible to buy,so last year,when I was in Louisville,I had to try it. Paid $25 for a pour,and I was really disappointed. The price has,recently,dropped significantly in my neck of the woods,but I’ve passed on it. What did you think?
I'm not really a wheated bourbon guy. But, rumor had it, the Larceny BP can be less like a wheater, than typical. Much like ECBP, 3 batches are released per year, and each batch is said to be hit or miss. I heard good things about this batch, and a local store had it. So, I figured I'd give it a go. I find it quite good. But, certainly not exceptional. I paid $65 for the bottle, and likely would not again. In your case, I'm thinking, you likely heard all the accolades of one particular batch, and were poured one of a different, not so special, batch...
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@Jett129 , btw, I opened the Stagg, and shared a dram with my brother, Christmas Eve. After popping the cork, I took a whiff, and got the greatest hint of apple Jolly Rancher and caramel. It drank as sweet, and tasty, as well. It drinks nowhere near as hot as you might think a 130 proof would, either. It's certainly a treat...
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@WhiskeySandwich how is Russel’s? Turkey 101 is my gold standard daily driver. Been wanting to try Russel’s
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@TinMan man it’s a best-buy for sure. A staple amongst my circle. It’s the one that turned me onto Wild Turkey products. I used to think it was dirtbag whiskey but was way wrong. Russell’s is the best one they make that’s not Master’s Keep, imo. I’ve tried them all, 101, Kentucky Spirit, Rare Breed line, and the 4 basic Russell’s releases which includes the single-barrels. the 10 year is best, and the single-rye is next. They recently raised the msrp by about 7 bucks, but it’s still easily worth more. If they start charging 60 though, I might have to move on.
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@Jett129 said in Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails):
@scooter Been meaning to tell you,but I was waiting to post it ,that I got a bottle of the Jeffersons Tropics,and absolutely love it.
Great to hear. Considering, we all have varying tastes, I was hesitant to recommend such a pricey pour. But, there is definitely something unique about it. It's not a daily. But, I think it makes a great celebratory dram...
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@Tago-Mago I don’t know anything about Scotch,probably because I,generally,don’t like it. But some questions nonetheless…What’s the alcohol content on that,and is 14 years about the middle when it comes to Scotch aging? With Bourbon the sweet spot for me is between 7-10 years old and probably between 100-110 proof. Do any of these things guide your choices?
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Very generally speaking, I consider a 12-14 year scotch to be about the equivalent of a 7-10 year bourbon, only in the effect of aging itself. The mellowing and seasonal leaching of the barrel (I'm sure there's better industry language for that) takes longer in Scotland than Kentucky, apparently because the weather contrast from season to season is less drastic. I'm sure I'd like that Tomatin because Glenmorangie Quinta Ruban is one of my favorite Scotches. The port finish really works with a 14 year. This one is 92 proof, and I even though I really love a good barrel proof whiskey, my sweet spot is 90-100 proof.
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@Jett129 adding to what @WhiskeySandwich wrote: the Tomatin is also 92 proof and is somewhat of a logical next step from the Quinta Ruban, which I also enjoy. Generally speaking, 10-12 years is a good starting point for most major Scottish whisky distilleries, with the majority of bottlings somewhere between 10 and 18 years, at least in my experience. Alcohol content will be around 80-90 proof for most entry-level bottles. One notable exception age-wise and my personal initiation into single malt is Lagavulin 16 at 86 proof.
I try to stay within the €50-80 range (roughly $55-90), which is becoming more difficult for a number of reasons. Bottles that I used to enjoy that are slowly beyond that range are the aforementioned Lagavulin 16 and pretty much anything by Hazelburn and Springbank.
Proof is not necessarily a factor when I make a purchase, irrespective of the spirit I'm buying. Some of the rums that I have enjoyed recently have been 100-125 proof, but that means I drink them more consciously if that makes sense.
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Thanks @WhiskeySandwich and @Tago-Mago for the responses. Interesting stuff for sure,especially the aspect of the seasonal differences not being as extreme as in Kentucky. When I last did The Bourbon Trail some of the distillers talked about how they raise the temperature of the rick houses for a period of time during the winter enabling them to get an extra season,which speeds up the aging process.
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@Tago-Mago I really like Lagavulin as well. It's far different than a highland though. That's what I like about scotch - Islay's got crazy peat smoke and brine I love it, yet these port-finished highlands are clean and have some sweetness.
