Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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@GraemeE @John-Galt , Calumet Farms does a nice job with Barton sourced bourbon. I've had the 14, 15, and 16 year releases. Each one gets better than the one before. They are a bit pricey, though. Lucky Seven is another NDP that does a wonderful job with Barton juice, at a better price point. Highly recommend, if you come across one of their's...
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@scooter I've heard nothing but good things about the 15 and 16 year old Calumets,and I liked the 10 year old that I tried a while back. Having said that my own personal bourbon age sweet spot tends to hover around the 7-10 year range. Sometimes the older bourbons are just too oakey for me.
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Won this at a charity auction. Kind of weird but made a good OF
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It’s a beautiful color and based on the age,I wouldn’t expect it to be too oakey. At 124.5 proof you’ll definitely be getting a great big Kentucky Hug. I’m betting it’s real good with a great big ice ball,especially after it melts a little. Selling for $109 in my neck of the woods. I look forward to your review.
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@John-Galt said in Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails):
Looking forward to trying this latest Booker’s batch release 2024-01
Nice. That reminds me, I've still got to break the seal on the 2023-01 and 2023-03 I acquired, last year...
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@Jett129 had a long pour of the Booker’s Springfield edition 2024-01 this evening. I’m somewhat of a proof whore and rarely purchase anything less than 100 proof. I sipped this one neat as typical and the heat is very tame. As you suggested, not a heavy oak influence but very full bodied, creamy, complex with heavy flavors of vanilla and nuts and just a hint of oak and a very nice long finish; a great sipping bourbon. I always look forward to the Booker’s releases, but they often sell out so quickly locally that I find difficult to find and was fortunate to stop in at the premium spirits store today just after they had received their shipment. Yes, a little pricey, but this one was worth the drop imo. Hopefully I’ll be able to pick up the 2nd quarter release.
@scooter You have a strong willpower to not try out a bourbon purchase - especially Booker”s or similar;; I can’t go a day before I try. Enjoy!
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@John-Galt Thank you so much for the detailed response. Definitely makes me want to try it. Although 100 proof tends to be the over/under for me as well,about 120 proof is where I usually tap out. Still I’ve been hearing nothing but good things about this one. Thanks again.
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As I suspected, accelerated aeration brings out some interesting notes and agave in particular in this one.
Great juice.
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I can’t believe that I found this one in NJ,and at a pretty square price ($79.99) Had a quick taste. Might just be the best nose of any tequila. It brings the heat for a little bit up front and then it’s all agave with a hint of mint on the finish. @mclaincausey You coming over!
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@mclaincausey Holy fuck that has to be insanely delicious. Great score!
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Colorado alcoholic
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@Jett129 both have a minerality I love, but as the still strength rests, a florality comes forth that is exceptional. Plenty of agave in both. The still strength benefits from waiting after the pour.
I’m curious why there is a roller mill involved and what the balance is between that and the tahona. But both are exceptional.
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@mclaincausey Just curious as to which one you drank first,and love the glasses,really cool.
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@Jett129 glasses were from San Miguel de Allende, a gift from my wife. That’s what they sip tequila out of down there. I usually prefer a wider vessel but these work really well in their own way.
I tried the regular again (lot 4), then the still strength (lot 3). The latter drank hot as expected, so I nursed the regular for 20 minutes and then came back to a much improved still strength. I also set aside some still strength in a lowball glass with more surface area exposed to the air so I could enjoy more oxygenated sips later in the evening. I think this is up there with Fortaleza still strength. In the top tier of those I’ve tried.
Of course a blinded study of these among other products would be a better approach but it was cool to see how these evolve as they oxygenate.
