What are you poisoning your body with today?
/wg/ is for wallpapers you moron
>>21800515wallpaper time?
>>21800533here are the vaguely food related ones I have
>>21800535uh that's all I have actually
Debating opening up that 15.1 I just got, have several other bottles I could finish first
>>21800537The heat of the sun cooks the solar system.
hey /wg/ugzzlerscopper table guy from the last general. I'm coming off a cold/flu and have a bad nose and no creativity tonight, but I aim to tomorrow: I have pot stilling to do, and I'll be good damned if I do it sober, so might as well break out the collection again.So bourbonfags, what makes you curious in terms of the claims of big producers and their history? We did wild turkey and buffalo trace so far, but I would like a new request
HELLO!does anyone know of any whisk(e)y that is aged entirely in uncharred new oak barrels?seems like everything uses new charred, reused charred, and reused toasted, or they’ll FINISH in a new toasted but never actually do the entire process completely in new toasted. all bourbons are obviously out so there’s scotch and other types but again scotch uses reused and in the few virgin cases I can think of they’re using charred barrels
I want to finally try an 18 year old but they are so goddamn expensive, all at least 200$ in my market>Laphroaig 18Got the CS for half the price and its delicious>Port Charlotte 18The 10 is a third of the price and is delicious>Bruichladdich 18Also expensive as hell. Is it even worth it pursuing higher age statements in scotch in this market? Is it THAT much better?
>>21801072Many consider the older versions of heavily peated Scotches to be inferior because they aren't as peaty.Sherried, unpeated Scotches are probably the ones that benefit the most from age.
>>21800533AI killed nonsensical digital art like this. If you made this today, it would be washed away in a torrent of poo and no one would ever see it.
>>21801075Guess thats good news for my wallet. Do you have unpeated recommendations for older scotches that are worth it?
>>21800977theres no point in using uncharted oak. charring caramelizes the wood sugars and makes the inner surface more porous and absorbent, allowing the alcohol to get more contact with the wood, which improves flavor and body while also smoothing rough edges.>>21801098nta, but Loch Lomond and Speyburn have gotten praise for the value of their 18's. I can personally vouch for LL, Arran and Ledaig. all good value and all really tasty. Ledaig is peated, Arran could use more abv, and LL went up $40 a couple years ago. it becomes worth it when you have a good understanding of younger bottlings and can compare them side by side to see what the extra age really does. although the expense is truly the biggest deterrent, so can disappointment. the old stuff takes a long time to open up and with the kind of premium it commands it really sucks waiting for the peak and prior to the peak it seems fruitless to continue pouring and wasting it. you can speed up the process by pour half the bottle into a decanter back and forth a few times to quickly expose more air to it.>>21801072L18 is mid compared to its former gloryPC18 & Br18 are meh for the price. you should really look at what independent bottlers are offering for the same price as those official bottlings, but at the same time high age doesnt always mean good.
>>21801138sure, but I still want to know what uncharred is like
>>21801138>theres no point in using uncharred oakSure there is: the lack of char flavor, obviously.
>>21801138>theres no point in using uncharted (sic) oakHurrdurrWhat is toasted oak?
>>21800515I haven't had a drink in 8 years. Never again.
The urge to drink peated whisky is rising, especially since my main heat source for the house is an old leaky wood burner. I and my clothes smell of whisky, according to the gf, of peated whisky without the whisky according to me. I'll probably bring some Ardbeg to nye.
>>21800515I am now in the boat of, I should really only ever get more expensive stuff. I don't drink anything too fast, and I shouldn't just be drinking mediocre stuff when I could get better stuff. I'm talking like 60 to 70 though.
My planned pours for tonight: JD heritage, Sagamore barrel strength, Penelope Architect, WT 101 till I pass out.
I asked my whiskey snob friend. I asked my whiskey enthusiast friend. Iasked my alcoholic whisky enthusiast friend. I asked my father who's been drinking scotch since it was reasonably priced, and eating oysters on the half shell since he was a kid. Nobody I know irl, NOBODY can describe what oyster shells are supposed to taste like other than "salty from the seawater/brine i guess?", and every single one has said anybody who tells me they detect "oyster shell" in their scotch is fucking with me. I don't know who the fuck started decribing fucking whiskies in this way, but I am now dead certain it's an elaborate gatekeeping ritual to filter out people who just parrot whatever flavor notes they're told they're supposed to taste. A whiskey dogwhistle for tasters who can't describe things on their own. That is the only logical conclusion I can reach. Yes, I have been trolled. Thank you for following me on my journey.
>>21801489They were shocked and embarrassed by how horrible your palette is, by how hard you got filtered and mind broken by more intelligent and sophisticated drinkers, that they just told you what you wanted to hear and made fun of you behind your back.I feel bad for you. Keep trying more whiskey, maybe you'll get to our level one day…but probably not.
>>21801170toasted is already common in barrel conditioning. it's still using heat to activate the properties within the wood and they still char the barrels of the toasted selection otherwise the active maturation would take too long to turn a profit. if want straight white oak tannin just get one of those shitty miniature DIY barrels from amazon and fill it with vodka then wait a month.
>>21801528Yes, i have been le ebinly trolled. Take all my updoots good sir, you earned them.
>>21801489get yourself a can of cheap smoked oysters and a small bag of high quality flakey salt. now go to the southeastern coast of Islay and stand on the shore, open the can, sprinkle on some salt and down the contents in one go. theres your oyster shell bitch.
>>21801552Are you trying to gaslight me into thinking Lagavulin tastes like it has salt in it? Because I'll do you a favor and tell you it's not gonna work.
>>21801545>and they still char the barrels of the toasted selectionNo, typically when a whiskey states it was aged/finished in toasted oak, it means oak that was toasted INSTEAD OF charred rather than in addition to charred.
Anybody who has ever been served oysters on the shell knows what oyster shell tastes like.This isn't like a rare thing or anything.
>>21801574>Anybody who has ever been served oysters on the shell knows what oyster shell tastes like.You mean like oysters? That's all I taste when slurping oysters on the half shell. Oyster and salt. We're talking about the shell exclusively here, not the meat. Not the brine. The shell.
I just bought another of blue label store pick at 132 proof. This us going to be the cream of the crop
Not a bad Christmas haul. Never had Buchanan's, a friend got it for me because I like redbreast.What am I in for in this 18 year scotch whisky anons?
>>21801545>DIY barrels from amazon and fill it with vodka then wait a monthyeah I mean I think I’m ultimately just gonna have to get some ‘shine and try this because in all my searching I can’t find a single commercial example with a whiskey. Probably for good reason but I wanna try it>>21801573I think he means that some charcoal is developed in the process but it’s not as thick of a layer nor at as high of a heat so indeed it’s not the same as what an open flame would produce
I only ever drink irish whiskey, am I going to hate johnnie walker black?
>>21801578>not the meat. Not the brine. The shellthis is just the minerality debate from the wine world.First off you can taste calcium ions from calcium carbonate (oyster shells) at a high enough concentration in e.g. sparkling mineral waters. Same goes for other salts like KCl. Regular old minerals like quartz and other metal oxides are themselves inert and tasteless, but often contain associated impurities (think flint). When people describe river rocks- or the smell of fresh rain- the common explanation is sulfurous compounds being responsible. Of course metal impurities like iron or copper also have a taste due redox reactions with biomolecules detected via retronasal olfaction or due to directly inducing voltage differentials on taste receptors from electrochemical potentialsIf you post about this again you should try sucking on a gun barrel and report back on its flavor
>>21801836Holy fuck, that other guy just got BTFO by this post
>>21801578>That's all I taste when slurpingYes, we already know about your horrific palette. I’m sure you slurp a lot of something, though.
>>21800935How's the stilling going?
I picked up a New Riff Winter Whiskey today. It supposedly has oatmeal cookie notes which sounds interesting. I love some new riff, I highly recommend their malted rye if you see it.
Drank the bourbon and scotch I bought myself for xmas in a 5 day binge bonanza, what a fun time I'll be back for new years.
>>21802351>new riff malted ryelol I’m working on this bottle while visiting my brother for the holidays. Unfortunately I don’t think I’ll be able to finish it before I leave because I also have a bunch of wines to get through. Killed at least half of it though it’s breddy good would recommend. The fact that it’s malted is noticeable but it’s not some game changing drastic effect. Still worth trying for any rye fan just to see
>>21802351>New Riff Winter WhiskeyWhat is it? Going to that area of Kentucky today and wanted to visit them but unfortunately they’re closed for the holidays
>>21802556>The fact that it’s malted is noticeable but it’s not some game changing drastic effect.True it's not a huge difference but it makes for an overall unique profile that is also very well balanced. I'm really looking forward to trying the sherry finish malted rye, but I have yet to see it on a shelf locally so may just have to order it (same for the balboa rye).>>21802560See pic rel.
>>21800515Tamnavulin Tempranillo Cask I paid too much for.
>>21800840True!
How long does an average 10 year scotch last you bros? I'm down to a week and I feel like a fucking alcoholic. It just tastes too good.
>>21803354A month at the very very least. I do seem to have some sort of genetic alcohol intolerance (flushing, even though I'm not asian at all) meaning I don't experience measurable euphoria from drinking, with the side effects also being turned up a bit.So thankfully I'm somewhat protected against alcoholism, because it really only is for the taste in my case, which I doubt it is in your case. And for that, a dram once every other night on average is enough.That said, you should be much more careful. Be self aware, question yourself.
Feces is a better description of Lagavulin.
>>21803398You know what feces tastes like?
>>21803423Yeah I had a domme gf who had me eat her ass a lot.
>>21803373I'm gonna tone it down as a new years' resolution I think. No drinking half the week or something like that.
>>21803436If you don't do it to the point of intoxication you can do it every day. A nice little dram every evening.For the purpose of intoxication, spirits are a genuinely dangerous spiral. Remember, they are distilled and therefore far, far above ABV god/evolution designed us to handle (Dropped fruit from trees etc)I recommend strictly sticking to beer or wine for that purpose.
>>21803461I mostly drink until just hitting the slightly tipsy level on weekdays when I'm alone. A strong beer (~10%) and usually I'll add a whisky. Weekends I'll double that, but with my tolerance I'm usually not more than tipsy on the weekend unless I add a joint.
>>21800840Sunny side up
>>21803354buy a blended scotch you can get in a handle and when you want your single malt 10 year, pour the blend as the majority of you normal volume and then top it up with the good stuff. still tasty and stretchs the pricier bottle.
>>21803494Nah I'm not ruining my scotch like that lmao. Might as well mix it with coke.
>>21803461Gay>>21803494Even gayer>>21803354Are you planning on living forever? My grandfather drank and smoked every day from when he was in the service and lived to 80 years old. Do you think being 90 is going to be enjoyable?
>>21803354I’m a big believer in only pouring the good stuff for the 1st drink of the night. Then I switch over to something cheaper or even bourbon and it almost goes down just as nicely
>>21803536That's what beer is for. >>21803533I'm hoping to make it to 80 but I'm getting a fucking beer gut at 26 man. I'm eating and exercising well so it's definitely the alcohol.
>>21803494What the fuck do poor people really do this? >>21802351>>21802881Just tried the neck pour of the winter whiskey and so far I like it. I don't have a refined palate, I guess it tastes like a 4 year bourbon but with oatmeal notes and a subtle richness to it. And somehow I was picking up some herbal notes despite no rye in the mashbill. The oatmeal lingers nicely in the finish. Overall, it's nothing mind blowing but I'll savor it while it lasts as it is a pleasant departure from a typical bourbon profile. I only wish it had some more age and proof.
I tried a pour of midwinters night and yippie ki yay. For how much hate midwinters night gets it was very good and the yippie ki yay was even better.
bunch of luddites never heard of blended malts or teaspooning.
Let me guess, you "need more?"
>>21803726Europeons know nothing about distilling fine liquor otherwise they wouldn’t drink schnaps, brandy, whatever this crap is and scotch.
>>21800515I have yet to try much of anything. Knob Creek, Toki and a few others I don't remember are on my list thanks to someone I know.
>>21803738discovering your continent was a mistake
>>21803738>bourbonshill says the thing
>>21802556>>21802881Whoops it was rabbit hole that was closed, new riff was just completely booked (and I also didn’t realize it’s basically in fucking ohio lol). Went to jim beam instead. They had a fun little tour. Funnily enough, they’re now making a basil hayden out of 100% malted rye. It was breddy gud. A little sweeter than new riff. Whole point of malted rye seems to trade the spiciness for a hint of scotch-like sweetness but overall maintaining a dominant regular ol’ rye profile. Also tried A. Overholdt monongahela which is 80:20 rye:barley. Again that barley lends a lot of sweetness and the rye itself didn’t seem spicy. I love spicy rye, and now that I think about it I fully embrace our god-king MGP, but I liked the overholdt and bought a bottle. $40 too, not bad. Also tried their single malt and it tasted like every other american single malt I’ve had (not my thing, but cool that we’re starting to branch out).Finally I tried four roses OBSF and OBSV side by side. Pretty interesting to compare two bourbons where the only difference is yeast strain. Granted they’re single barrel so their different locations in the rickhouse will have an effect that can’t really be decoupled, but interesting nonetheless. Oh also tried basil hayden dark rye. Blending whiskey with wine is deranged. Was pretty neat but not sure it’s for me lol
>>21803386>So we're back to>>salt>And now>>metals>And maybe>>chalkThings that are in oyster shells, yes. I think you’re being obtuse. It’s like someone dredging up disgusting mud from the bottom of a lake and saying “uhh actually it’s not the mud that smells it’s just vapor off-gassing, the silica has no scent”. People are referring to the chemicals that are connoted with the mineral, so sulfur in the case of flint and brine in the case of oyster shells. And the shell is made of calcium carbonate which I started the fucking post off by saying you can taste.
kek do whisky drinkers really say their whisky tastes like oyster shells?
>>21804136This is what scotch fags are like unfortunately and all they do is shit up this thread with their inane babbling while respectable bourbon drinkers try to discuss things that are actually interesting.
Some guy said he picked up an oyster shell note in his whisky a week ago and this guy is still sperging out over it … FFS learn to not beat every joke or meme into the ground it’s tiresome
>>21804424I’d tell you to kys but you’ve already been assigned a much more grim fate: a lifelong sentence of being a braindead tastelet
>>21804424>bourbonfags actually believe their latest purchase that tastes like caramel and vanilla just like the last 50 bottles they bought is interestingMust suck to have a childs palate.
>>21804567>>21804614>Peat heads calling bourbon drinkers tastlets>Omg bro this is so peaty wow can’t believe it they got that peat flavor. Scotch drinkers are the equivalent of ipa drinkers.
>>21804663MMM IT’S SO SWEEET MMMM DONT DISRESPECT MUH DIXIE IM LE TOUGH I LOVE SWEET CORN MMMMMMM
As a bourbon drinker myself, I do feel shame that the biggest "bourbon influencer" (cringe) is pic related fat fuck. And that generally bourbon culture revolves around old fat fucks like him who sit in their truck (bed pristine and never used) in the liquor store parking lot every morning for a chance at buying an overpriced (((allocated))) bottle that tastes marginally different from the last (((allocated))) bottle.But on the other hand at least bourbon drinkers don't make up a bunch of flavors to seem sophisticated.
>>21804739Buffalo Trace and it's consequences have been a disaster for the human race.
nothing respectable has ever been produced by a column still
>>21804614>>21804567>unfff I need new manly yummy wummy flavors in my big boy juice! Why are you people like this? Not even wine snobs are this far gone
>>21803533no one listen to this man he's planning on dying slowly and painfully
>>21801775I'll find out for myself.It doesn't taste like a band-aid in an ashtray, so not peat heavy. It's smooth.FWIW I like straight bourbons as much as blended, as long as it's got a taste. Sometimes I try stuff and it tastes watered down to me, and this bottle is no exception.
>>21804799we’d make fun of you less if you uppity faggots would stay in your lane and not start console war shit every fucking thread
>>21804739>But on the other hand at least bourbon drinkers don't make up a bunch of flavors to seem sophisticated.Because they can't even if they wanted to. It's the same four or five flavors across the board.
>>21804739>bourbon hunterWhat a fag
Got an 11-year BiB Old Fitz at Costco thanks to an employee who gave me a heads up yesterday. Also picked up a Still Austin SiB Cask Strength, I've heard good things despite being one of those brands that Total Wine shills.
I was able to try a Stagg Jr for the first time yesterday and it left me with the same impression as EHT.
>>21804807>40% bottle>blended>tastes watered downNO WAY
I want to try peated scotches but I'm not sure where to start. Ardbeg 10? I'm primarily a bourbon drinker, and I like Speyside scotches.
>>21800977You can get quite lightly toasted wine barrels but the toasting helps expand the wood so the fibers between the planks of wood cling together and helps ensure a water tight seal Just soak some small planks of wood in alcohol in a glass container if you want the effect you’re asking for, untoasted wood is less reactive so you’re going to have to use more wood.
>>21805026>Ardbeg 10?ye. that and laphroaig 10 are probably the best starters just because they’re affordable and a common reference point. I’d also recommend kilchoman, loch lomond, torabhaig, and ledaig
>>21804927Maybe stay away from Barton and Trace then fren Very similar profile
>>21805091yeah >>21801810 i’ll probably have to just do it myself but still curious if anyone makes it commercially cause whatever slop I make will probably be shit. I am getting my hands on some white dog rye THOUGH
>>21805095I hated Laphroaig 10, does that mean I'm not meant for peated scotches?
>>21805026>>21805095I'd add Port Charlotte to that list as well. Very solid whisky, 50% ABV if you're looking for higher proof than the 43% you'd get out of Laphroaig.
>>21805127No. Try Ardbeg. If you don’t like that then yeah maybe it’s not for you. It’s pretty “standard” smoke instead of the bizarro end that laphroaig represents. So if neither “standard” or “bizarre” suit you then there will still probably be something you like (e.g. peated highland like loch lomond) but it might be more off the beaten path hence why I recommended some island ones as well. >>21805164is also good.
>>21805449thanks anon, this is helpful
>>21800533
for me it's grand old parr
>>21805496Ardbeg has been pretty mids lately lacking the character they used to have
>>21804915they shill anything from Spirits Direct. Still Austin does need more marketing, it's already a staple on JRE podcast.>>21805026I had a heavily peated Highland single malt before I had any Islay. first Islay was Ardbeg 10. it's ok, but Laphroaig is in my blood. both Laphroaig 10 and Ardbeg 10 are kinda on the lighter end of the spectrum. a young, heavily peated Bunnahabhain is a bit heavier without anything too crazy in comparison with Laphroaig and Ardbeg. Lagavulin and Caol Ila are for people with more money than taste.
>>21804739Meh, I'm ok with this sort of thing. I was already not finding the top end bottles and influences like this do help promote up and coming brands. The worst thing is that people buy Whiskey as an "Investment"
>>21806352You're right, the flippers and bottle hoarders are the worst. Though I don't mind the guys who line up every morning if they actually drink the shit, but I'd guess those guys are a minority of "bourbon hunters." Hopefully the secondary market will eventually die out and the hoarders will find something else to collect. And in the long term we can look forward to some great unopened bottles showing up in future estate sales.
>>21806417>>21806352The worst are the flippers who own the stores. So you do end up finding that Weller SR or any sort of higher end bottle and it's ridiculous prices.
>>21806532>Weller SR>higher end bottleMy area of the country gets fuck all for BT allocations but we're drowning in these shitty green bottles somehow.
>>21806586In my area we find them every soo often but they always sell for like $75. In the Chicago area we usually get most things but Weller is one of the few we don't see.
>>21800515Kadco still exists. It's an African company and you can find their website. They even sell caffeinated alcohol.
>>21806352his bourbon hunting videos are useful if only for seeing what liquor stores in your area to avoid (i.e. the greedy jeet owners and ones who hold the good bottles only for clout chasers, but I repeat myself)
>>21807044I do like them for finding new brands I wouldn't normally look into. Like Ben Holladay. I don't know I would have gotten if not for his videos and it's one of my favorite go to bottles.
Had another pour of my Elijah Craig B525 tonight and it is absolutely worth picking up if you can still find it. It has amazing dark fruit notes. I think I saw some some more at a local store a few weeks ago but I'm resisting the urge to buy another bottle that I don't really need..
Liquor store was picked clean today I guess because of the holidays, some tater must’ve swooped in on the 20+ bottles of the junk Willett 4 because they seemed to have all disappeared almost overnight
>>21807311If it was the willett 4 year bourbon and 127.4 proof then that batch is supposedly good. But there are three other batches that I know of which are known to be shit.
I bought this as my first wheater and I'm getting some note that tastes like a skunk's asshole. Am I supposed to blame it being a wheater, the fact it's a Maker's Mark product, or the French Oaking process?
>>21807430I bought a bottle last night it tastes fine to me
>>21807430Wheat in place of rye doesn't make bourbon taste like a skunk's asshole. It just makes bourbon boring.
>>21807430have you ever had anything with French Oak maturation?
>>21807521I don't get it on the palate. It's like an after taste.>>21807697No this 46 is my first wheater and my first French Oak.
>>21807894French oak is much more tannic(dryness on the finish/after taste) than American oak and wheat is a filler grain with very subtle sweetness. I'd say get some regular Maker's and compare. it's a beginners bourbon, so light overall. does it have real cork?
>/wg/ is for wallpapers you moron
>>21807224I had the BiB Soft Red Wheat and was really unimpressed, just tasted very generic to me. Maybe I'll try the Rickhouse Proof version at some point, but that hadn't made its way to my area at the time
>>21808152The Soft Red Wheat Rickhouse is sooo much better than the BiB. If you can find the 8 year as well that is also fantastic
>>21808092Thanks for the input. Also no my bottle of 46 has a screw top not a cork.
Been on a blended scotch n ginger ale kick
>peatShiggy
>>21808777this nigga drinking carbonized poop vapor
>>21808779>carbonized poop vaporIt's GOOD carbonized poop vapor
>>21808777I bet this is better than Talisker 10.
we're gonna tie one on tonight, in honor of the new year. this is one of my favorite whiskeys of the last year or so: the OGD 16. But how'd they do given the fuckin' labelling.OG16: funky oak. really pretty much absent beam nut-cinnamon. cardamom though, a little gingery. It tastes old. It has really nice oak notes, and I had some Russell's 10 before this as a baseline. It definitely tastes softer and older than that, and the mouthfeel at 100 is an improvement obviously. I don't know, it's like 80% just really solid good old whiskey, and 20% new and interesting tasting, if that makes sense. Right on the edge of being on the edge of something remarkable. I hate the term "baking spice" because it's usually inarticulate boomer/reddit-speak but most of the notes in this of interest are those cardamom and rosemary notes with a little ginger. It has enough furniture polish and old-bourbon smell that I think it might just slip in next to ND as a solid alternate>OGD(ND): Nope. It smells like black cherry and old books off the bat. That old book benzaldehyde chemical I've posted about and how it's an evolution/breakdown of vanillins from the oak. Sometimes, I think it's bottle conditioning and the reaction occurred just because of its age in the bottle and someone wouldn't have had it back in the day off the shelf. But nope, this is a good one, and you can smell some oak-vanilla still on it. It's old as fuck and the oldness is intentional rather than spoiled and accidental. As soon as the fruit and old books clear, boom, you get the butterscotch from diacetyl. This was a thing because National Distillers employees, starting in the 30s, passed down the idea to each other that you would want to get your mash into the column as quickly as possible before it spoiled. Brewers know that even 24 hours of rest clear this taste up, but who cares. It might be an off flavor in beer, but butterscotch paired with dark cherry makes something that just isn't obtainable. Is that a dusty?
Maybe it's more of a beam thing than a dusty thing. We can figure that out.Old GD (retest, same flavors)>Beam: okay, it does have some of the diacetyl. It must have just been common practice to get this into bourbon back in the day. It makes sense honestly. The butterscotch is there, but really, there's a lot less of it. You can actually taste the beam flavor. It's there with the slight nuts and just classic bourbon profile. It has something else though. There's this honeydew melon flavor. I'll be god damned if Beam didn't have its own unique thing going back in the day. Honeydew and apples or something. Green gumdrop (not mint, you know what i mean) and honeydew. Artificial green flavor, and it's sweet and really cool. I've honestly never tasted it beforeI don't have another old Beam up my sleeve but I'm intrigued. No one gives a fuck about old Beam and you can find it for way cheaper than ND or Turkey. It was different and people probably should, though I'm glad they haven't. Do I like OGD-ND more? Yes, it's just better whiskey, but it's also 28 proof points higher and probably like 12 years old as oposed to 8. This old beam is cool. So anyway, let's do some more weird shit here.
Power break
now do Edradour 10 43% vs Signatory Edradour 10 46% Unchillfiltered
Okay, so I wanted to open a 93 split label and a 2017 Keep for New Years. This was supposed to be a "what's in a dusty, really" thing. I was gonna blab like I normally do and talk about a lot of different notes and sum the other posts up and talk about profile shift due to bottle age and it would be really enlightening or something. Then I poured this fucking '75 101, the '93 12, and the new cracked 2017 masters keep 10yr-20yr. And I smelled all three, and I found practically nothing on the nose between them. Like fucking nothing.>75 101 old bookcase and blackberries and prunes with the old turkey garage funk. Some stewed apple notes in there. A tiny bit of diacetyl but nothing unusual for something that probably was a double digit aged whiskey during the glut era93 split label: keep an eye out for these, because retards buy the export Cheesy Gold Foils from 93 for like 1500 and these are less than half that and it's the same whiskey. Anyway, the nose is 5% less funky. Just 5%. All the old books and fruit and sweet like opening a container of molasses. On the tongue compared to the 75, it is the same proof and I hate "smooth" shit, but where the 75 has a 2% prickle, it just doesn't do anything at all. It might as well be hersheys syrup for all the alcohol you can detect. But they're so similar.>MK Decades: Okay, again the nose is so similar. It was off the old column, you guess from 97-07 given the 2017 age statement and selected from "10-20 year barrels", and boy I can't describe how surprised I am how closely it matches up. Want a massive post about totally different pieces of fruit or something? No. It's so similar. Then you taste it. There's this vegetal grain flavor like asparagus that the others don't have. It's not much, but when it's finally in your mouth within 30 seconds of tasting the others it's in there. Just the faintest decrease in quality compared to the old shit. But basically almost, pretty much nothing. It has all the other cool things I said
so, like what causes "dusty" and how pronounced should it be? i don't know, i used to think it was pretty dependent on stuff just turning into grandpa juice by being micro oxidized in a bottle for a long time. I'm kind of happy the weird Turkey experience put a good dent in that, and that this stuff actually doesn't seem to age all that drastically.Who knows, maybe sometimes the opposite is true though. I'll just have to keep fucking around with it. All I know is I'm going to drink this Decades and this splitter some more for now. Have fun, and I'm glad more of you are out having fun with your friends than fucking around on /ck/ lol>>21809001i am a fucking RETARD on scotch lol.
>>21809006how much have you had to drink tonight
>>21809026these little sips plus uh, one or two full pours before them. not much at least yet.
>>21809015Where do you get these old ass bottles anon? Are you just a richfag buying auctions? Nice write up though, you've inspired me to have a pour of Repeal Reserve IX for that weird musty note it has.
>>21809031it's a mix of stuff. i trade with people in stupid networks for lame ass idiots like me. I certainly do auctions if i really want something and have no other way. i would like a glamorous explanation, but i don't have one. it used to involve more skill, and finding things at estate sales or whatever, but those days are over.
>>21800515Enjoying some traditional Punjabi whskey, how about you all?
>>21808909I really want to try the current OGD 16 but 1.) I've only seen it at the Beam distillery and 2.) it was $200 and that's a bit steep for me. I'd try it at a bar but no dice on that either where I live.
>>21809138it's good but you have the right idea, it's not gonna open any epiphanies. when i get the knob creek 21, i will run them against each other since everyone seems to love that thing
kinda wanted a pour or two tonight but i got the runs at the last minute
Let me guess, you need more?
>>21809582Did it change after edrington sold the brand?
>>21809582I've wanted to try the smoky black for a while because it has peated Glenturret in it and I'll be damned if we ever get any of that in StL, but I still have half a handle of White Horse around and if I were to buy Black Grouse, I'd probably get the handle.
>>21809015blessed poster
Just opened this. It was given to my by a neighbor. Its really good. The Huckleberry is really strong and makes it super easy to drink. I had like 4 or five stiff ones last night and absolutely got too drunk. Very yummy though.
>>21801775I'm drinking that Four Roses right now. I don't usually like spicy bourbon, but this tastes pretty good. I think it's because of the high alcohol content.
How big of a step down is the Wild Turkey 101 8 year from the Rare Breed? Been thinking about grabbing 1 for my next daily sipper
>>21810232Not a big step down.If you're buying 101 8 year don't bother with Rare Breed and step up to Russell's Reserve Single Barrel if you want something nicer.
>>21810232Don't listen to >>21810405 , RB is better than 8-year
>>21810405>>21810564You see I bought and enjoyed a bottle of Rare Breed a couple years ago but would prefer to try something new in the 8 year 101 but only if it’s close enough in quality to the RB and not a noticeably inferior product
>>21811166I think the deciding factor is cost. 8 yr is basically the same price and you get less age and less proof. I'd say RB > 8, but I havent had any Turkey in my glass since 2010 and even then it was a mostly empty bottle of the 81 that had been sitting around for a while.
>>21811166It depends on whether you like the 101 or rb experience better. I greatly prefer rare breed to 101 even though I think 101 is a good whiskey. I wouldn’t say 8 is better or worse than rb it depends on your flavor and proof preference
>>21811268>havent had any Turkey in my glass since 2010what has gone wrong in your life
I opened a bottle of Kc 21 on new years and I can’t tell you how disappointed everyone was when we took our first sip. I have a kc 9 store pick that we tried right after that was 100x better than the 21. I feel like all of the character that I love about knob creek does not exist in the 21. Almost as bad as EHT.
Everything I wanted in a Bourbon was actually just Appleton Estate 12 year rum.It's so over for me.
>>21811478at that time I was party drinking. I didnt start sophisticated drinking until 2018-2020. the most modern Turkey I've had since is the American Honey I get as stocking stuffers. not a fan as it's just too sweet and reminds me of Yellow Froot Loops. I had intended to jump back in but then they rebranded and it killed any desire, that and even Rare Breed was allocated.
Just got back from the bar. 2 shots of wild turkey and 3 beers and now I'm in a much better mood. Funny how that works.
Here's something I was pretty excited for, but I haven't seen anyone giving a fuck about it, like they have for KC21 or Beacon. I haven't done as much rye shit yet so here we go ECBP#1 Rye. It might be good, but some asshole bought them all up around here and this one was a hassle to get, so out of spite, it's going to have to go up against some fuckin assassins to get some recognition, and it's going last:>Michters 10YR Rye (2020) This one is a 53% rye, imagined to be from Brown Forman where Michters sourced all of their shit at one time, and still do for, people think, for rye, though they reduce it over time for their own distillate. 53% isn't enough to keep all the bourbon notes out, but it gives off a bigass dill and ginger note off the pop. Probably accentuated by a brain and palate that saw the brown drink and was ready for "bourbon!", because as it goes on, I get a lot of bourbony chocolate and mossy aged notes. These sit in the Brown Forman heat-cycled warehouses and get more than 10 years of temp cycles by the time they're this old. It's good as hell, but if there's a critique, it's that it has great bourbon notes but you can pick them apart and keep them separate from the rye ones. 33% corn will do that, and it's still extremely good. Kentucky Owl Batch 2 Rye (2017): This was when they were blending 21yr Barton Rye with 11yr MGP rye. It's a step up. In place of the dill, you get a bunch of spicy fruit cake. It's darker. Tiny bit of the dill comes back but it's like if you stewed up german sweet pickles and fermented them. Some cherries, but like from a black forest cake, kind of. It's way sweeter than the Michters on your actual tongue. 1/2
>>21811912Redpemption 10yr Barrel Proof Rye: Hey, I didn't expect this one to hold off. Real sleeper gem that no one has ever given much of a fuck about, but I grabbed two a couple of years ago and have really been enjoying them. Never put them up against stuff like this, but sure enough it's not a let down. It's more savory than the sugar bomb Owl, but you can taste the shared DNA with its MGP components. This is full throated rye at 95%, and the dill is back with a bunch of burnt ginger. it's almost salty against the Owl, but that's just what it was up against. This one really got its oak digested and it gives me a bunch of nice tannins that aren't overdone. Really solid pour>Turkey 2000ish 101 rye: God I love this one but we're back to 51% rye. Dark cardamom, berries and corn by comparison. Really honey forward, like all classic turkeys. If I try to keep it objective, you get some of the christmas cake spices with clove and a little of the dill and ginger. This is so good, but it's very obviously a 50/50 bourbon and rye hybrid. The dark flavors are exceptional and it really tastes like old ass barrels that they couldn't move around y2k all stewed up and forgotten in a hot rickhouse. Exceptional but out of place in this competition. ECBP Rye: Okay, I had no idea how this would taste. It has some Elijah Craig identity with some heavier char than the others and a tiny bit of the walnut HH flavor. In this case, the walnut gets slurred with rye and its more like roasted chestnuts. Darker than normal. The stewed sweet pickle thing is there for the rye influence. It has darker bourbon notes like some molasses and a little bit of brightness like raspberry. Age stuff going on at 12 years like a funky freshly cleaned old carpet from a weird cleaner, which sounds bad but i really like. It holds up.It's average in this group, but for me, that's like going to an allstar game and not being the biggest player there and in this bubble era, that's cool. Cheers
>>21811744Based, rum is great.
>>21811945>5 yr old Foursquare thats 80% column still is over $50I cannot sanction this buffoonery.
