What are the second-best casks to age Scotch in behind sherry casks?
QUICK!!!!POST YOUR BAR TOP!(Not displayed, 15 Year Springbank that is on my counter)
I don't keep bottles sitting around open unless they're rare.I usually just have 1 or 2 bottles at a time and then I finish them before buying more.I've got 2 Willletts opened on my wardrobe, but otherwise I finished off a bottle of Elijah Craig last week and haven't bothered picking up anything else since.
>>21579351>I don't keep bottles sitting around open unless they're rare.Why not?
>>21579352Because I drink themI buy 2 bottles per month, I usually end up drinking ~1-1.5 of those bottles and share the remaning 0.5-1 bottles with friends/family throughout the month.I finished off my 2nd august bottle last week, and probably wont bother hitting up the liquor store until the 14th of september (allocation day for the month).The Willetts are rare/expensive enough that they only get touched for special occasions.I've also got a Chinese New Year release Johnnie Walker Blue unopened somewhere that I might crack open if I was trying to impress someone who isn't a big whiskey drinker or had some other celebration/event that I didn't want to bother breaking out the Willetts for.
>>21579110Trick question in that sherry is the 2nd best cask option behind the clear top dog - ex bourbon… anyway with that said I’m going to be picking up a Madeira finish scotch or 2 to celebrate the 250th anniversary of 1776 because I heard that Washington would enjoy a glass or 2 of that wine with meals… probably will be the Balvenie 15
For some reason if I let a bottle get down to about 2-3 pours left and let it sit for 2 weeks or longer, the flavor tends to go noticeably south. Is this just oxidation? Does that happen that quickly? Should I be doing something like letting it air out more after I pour it or storing the bottle upside down?750ml bottle, artificial corks
>>21579412Ex-bourbon cask Scotches without peat are so fucking boring.
>>21579423It's alcohol evaporation.>Should I be doing something like letting it air out more after I pour it or storing the bottle upside down?Absolutely neither of these.Just drink it quickly once the bottle gets low.
>>215794302 weeks is enough time for that to happen?
>>21579434It happens faster as the bottle grows emptier. More air in the bottle = more space for evaporated alcohol to occupy. Then when you open the cork it simply goes poof.Finish off bottles quickly when they get low.
Why is so much rye "barely legal"? Seems like the majority common brands are. If I'm drinking rye I want fucking rye.
>>2157965950% rye mash bill whiskies are a lot more NPC-friendly than 90%+ rye mash bill whiskies. NPCs don't like strong flavors. They like "smooth" whiskies.
>>21579664Well, to an extent it's this, but really the answer is that traditional ryes were made in Maryland and Pennsylvania which grew rye, and had people that grew up distilling rye. Those places long ago went out of business. Now everything is made in Kentucky by people who grew up distilling corn and value distilled corn profiles, so that's what they try to achieve in spite of the 51% limitation. MGP is still high rye still you always have that. I've also found 68% rye hh grain to glass on shelves
>>21579694Hey, Sagamore is doing decent stuff
just bought 3 whiskeys but no whiskiesi'll sit this thread out for a while
>>21579740which 3
>>21579694Best rye coming through. pure Maryland goodness
>>21579743nah
>>21579769I'm not a huge fan of the standard sagamore, but some of their releases are fantastic.I had their 9 year rye last year and it was well worth the price.
>>21579774I've only had the double oak. It's different but it's nowhere near any consideration for the best. Taste more barrel than rye with that one
>>21579788Im not huge into super oaked stuff so I never bothered trying the double oak.I just enjoy buying a maryland made spirit, as a marylander that enjoys bourbon and rye, having a local option is always nice and i'll support them for that alone. Though they're now owned by an Italian company, at least they seem to be focusing on growing the Sagamore brand instead of just adding it to a collection of brands they own. And since Sagamore is their only american brand, they moved their US company headquarters to baltimore, strongly indicating they plan to grow the brand.
>>21579694HH is slop
>>21579726I lived in the DMV area a few years ago and at the time they weren't doing their own distilling, now that they are I really want to pick up a bottle thats their own juice, I've heard very good things
>>21580045I had one of the early wholly MD-produced batches and I wasn't too impressed, a bit too herbal/mint for me.
>>21579774>I had their 9 year ryeAt that age it's gotta be mgp then. They're not an old legacy distillery and were using MGP until very recently
>>21579913G2G at six years may or may not be great, but saying that sentence about the distillery that was the real source for all the high aged willett rye products that people kill to pay $8k for now is pretty silly
>>21580337>dumb idiots spend money on dumb shitnews @11
>>21579110My stomach. Pour it down cunt
>>21580332I'm fully aware it was MGP juice.
>>21580361>Something I've never had is objectively overpriced so I have no problem throwing down a blanket statement that the distillery has never made a version of this thing that's even good But hey I love getting drunk and throwing down immature hot takes too sometimes
>>21581097>throwing down immature hot takes too sometimesLike what?
>>21581114I'll try to get a few belts in me around 8:00 tonight and come up with something. Don't know if I'm going to top that one though
>>21581097high price =/= high qualityHeaven Hill makes swill
>>21581152I shouldn't even humor this repeated tard-grunting since they're probably my fifth favorite distillery, but just taking something like elijah craig barrel proof off the shelf for $60, go ahead and give us all your expert takedown of its specific flavors and how they are really bad
>>21581114Wild Turkey has never figured out how to get their new new still to crank out the same flavor as the old one or any flavor that's even remotely funky or interesting. The hand dialed one that dated to pre-prohibition, that was retired finally in 2012 so they could make more money, was responsible for everything good, and even the recent batches of Russell's 13 and 15 are the last dregs that still came off of it. So my hot take is that wild. Are probably the best bourbon of the late 20th century, is about to become super boring and average and may never recover
I hate alcohol of all types, I did plenty of drinking and collecting and now I hate it.>>21581379The whiskey market is peaking in sales right as it is being sanitized and sinking in quality as prices become ridiculous. It’s a terrible time to be buying whiskey. Even high age statement whiskey is trash now and at ridiculous prices. I see a ton of people buying anything that has a secondary market value higher than msrp too, it’s complete retard behavior. They don’t know what is even decent they just feel like over pay for whiskey is a good deal because the top results on google are stipid secondary market prices. The bubble is going to have to pop eventually and part of it will be from the quality going down making people like me tired of whiskey in general. You can do your part fellow anons by never buying anything at marked up secondary prices and not being a retard.
>>21581347all HH distillate has a noticeable ethanol note making it all taste cheap. it's not worth paying more than $20 for any of their stuff when you can have any Jim Beam or Barton bottle for the same or less.>>21581704bubble on the whisky game popped a couple years ago and it's still deflating.
Good bottle. Might be too sweet for some people.
I kind of want to try it
>>21581762also this
>>21581762My local store will have it this month on allocation day.
>>21581736>all HH distillate has a noticeable ethanol noteokay that's what i thought about you, thanks for trying. you should make sure everyone knows beam is smoother in the total wine review comments
>>21581770Wow!
>>21579347blantons is overrated
>>21582046nigger its tastes bad. it's a known-known.why do you have such a vested interest in defending shitty cheap whiskey, shill? even the worst Benchmark is better than the best Heaven Hill run.
>>21581762>>21581853It's pretty fucking good. especially if you can get it under $80 >>21582192I agree, but I got it as a gift and didn't pay anything for it so whatever.
>>21582967>especially if you can get it under $80For me it'll work out to ~$64 after taxes.Depending on what else is available I might pick one up, but on allocated days customers are limited to just 2 allocated bottles. So there might be other things I want more.
>>21582294Honestly at this point, I'm just laughing at your retarded thought process and inability to articulate your feelings in writing. Again, go on the benchmark review comments and say it's smoother than the best heaven hill whiskies. That's your mental level
>>21582192I have no idea why it's even more expensive than buffalo trace. Buffalo Trace is older, more complex, and off by only two proof points
>>21583052>Buffalo Trace is olderIt's a blend and that blend can contain bourbon anywhere between 4 and ~8 years old on the higher end.Blantons is a single barrel product, not blended with any other barrels, and is aged between ~6-8 years, but depends on the exact barrel. This does lead to more inconsistency between barrels as no two barrels will be identical, compared to regular buffalo trace which is blended from multiple barrels to fit a particular taste profile. And finally, Buffalo trace is mash bill #1 (89.5% corn, 7% rye, and 3.5% malted barley) which is used for E.H Taylor, George T. Stagg, Eagle rare, Bench Mark, Old Charter, Bowman Brothers, and obviously Buffalo Trace. Blantons is mash bill #2 ( 87.5% corn, 9% rye, and 3.5% malted barley) which is used for Elmer T. Lee, Ancient Age, Hancock reserve, and Rock Hill Frams, as well as obviously Blantons. There is also the wheated mash bill (76.5% corn, 20% wheat, and 3.5% malted barley) which is used for Weller, Old rip van winkle, and pappy van winkle.And finally the rye mash bill (55% rye, 41.5% corn, 3.5% malted barley) which is used for Sazerac, Thmas H. Handy, and Van winkle family reserve.There is also an E.H. Taylor Rye mashbill but it uses 65% Rye and 35% malted barley with no corn and afaik it's the only one using that mash bill. tldr; regular buffalo trace and regular blantons are two different mash bills and different product categories, one is a blend trying to hit a specific flavor/taste profile with every bottle, the other is a single barrel product that is meant to be distinct and a bit unique from barrel to barrel.
>>21583050shut up shill
I've been enjoying the bourbon whiskey I bought a few days ago. Soon the bottle will be empty, and then once I empty some more, I might open a scotch or a rye
I enjoy drinking Jameson black barrel.
>>21583179>I c-can't use big boy words other than one-sentence grunting and mega hot takes so y-you're a shillDude I like buffalo trace products, on average matched by age and proof, generally better than heaven hill. I really am just shitting on you for being mentally retarded. If anything, I'm jealous you'll spend your life drinking Beam 4yr peanut oil thinking it's better than parkers heritage, so good on you for that, fucking retard
>>21583121Did you just post "intro to buffalo trace" chat gpt with a bunch of bullshit hallucination in it? What's your source for any of that info: every leaked rough info source I've ever seen including tours has BT at 7-9 and Blanton and at 7-8, and the exact mash bill numbers are not public
