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Potent Potables (aka What’s your poison?)

KillerFord1977 said:
View attachment 108462Having some weller 107 post dinner

Michters is up next …
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Bourbon is fickle to me....I recently finished off a bottle of Antique 107 recently, and it was very good....but my palette found the much cheaper (and more available) Special Reserve more appealing. Given the SR is about $80 cheaper around here, go figure. The more bourbon I try, the more perplexed I become. I also have an $11 bottle of JTS Brown that is infinitely better (to me) than an $80 bottle of Knob Creek 12. The more ironies I find, the deeper I dive into this beverage. Keep in mind, I'm in WI, and bourbon here is very high-priced and hard to find (relative to southerners in general.). I also find EH Taylor small batch far more drinkable than EH single-barrel....maybe it's just me.
 
Jfal said:
Bourbon is fickle to me....I recently finished off a bottle of Antique 107 recently, and it was very good....but my palette found the much cheaper (and more available) Special Reserve more appealing. Given the SR is about $80 cheaper around here, go figure. The more bourbon I try, the more perplexed I become. I also have an $11 bottle of JTS Brown that is infinitely better (to me) than an $80 bottle of Knob Creek 12. The more ironies I find, the deeper I dive into this beverage. Keep in mind, I'm in WI, and bourbon here is very high-priced and hard to find (relative to southerners in general.). I also find EH Taylor small batch far more drinkable than EH single-barrel....maybe it's just me.
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Bourbon can be made at 10000 different combinations in % of grains, thus the complex array of difference in flavors (and proof) in bourbon/whiskey.
Bourbon regulation is it must be 51% corn. The other 49% can be any combination of rye, wheat, barley, etc… so think of a bourbon.
51 corn, 20 rye, 29 wheat
70 corn, 21, rye, 9 barley
60 corn, 38 wheat, 2 rye..
…. And on and on and on and on and on… % mixes galore.

Then mix in proof from 135 down to 90 and any combination thereof…
Whiskey from just one distillery can be an amazing mix of proof and grains..
Thus your Weller example is so diverse ….
Its trial.. and error

One may love a whiskey from a producer but dislike their next offering or style…
 
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KillerFord1977 said:
Bourbon can be made at 10000 different combinations in % of grains, thus the complex array of difference in flavors (and proof) in bourbon/whiskey.
Bourbon regulation is it must be 51% corn. The other 49% can be any combination of rye, wheat, barley, etc… so think of a bourbon.
51 corn, 20 rye, 29 wheat
70 corn, 21, rye, 9 barley
60 corn, 38 wheat, 2 rye..
…. And on and on and on and on and on… % mixes galore.

Then mix in proof from 135 down to 90 and any combination thereof…
Whiskey from just one distillery can be an amazing mix of proof and grains..
Thus your Weller example is so diverse ….
Its trial.. and error

One may love a whiskey from a producer but dislike their next offering or style…
Click to expand...
KF77, I've got a question since reading this reply of yours. Assuming the 51% corn is always on the mark, the only thing that could change is the remaining 49% of grains, so ... that being the case how does each year's crops of those grains affect the taste of the bourbon? For example, if one year is extremely dry and the corn (or any other grain) shows it, and then the next year is extremely wet and the corn shows that, will the taste of the bourbon be affected one year to the next, keeping in mind the ratio of the grains stays constant? thanks, jj.
 
jumpinjoe said:
KF77, I've got a question since reading this reply of yours. Assuming the 51% corn is always on the mark, the only thing that could change is the remaining 49% of grains, so ... that being the case how does each year's crops of those grains affect the taste of the bourbon? For example, if one year is extremely dry and the corn (or any other grain) shows it, and then the next year is extremely wet and the corn shows that, will the taste of the bourbon be affected one year to the next, keeping in mind the ratio of the grains stays constant? thanks, jj.
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Grain is rigorously tested upon arrival at a distillery for moisture content, enzymes, starch content and other factors. Distilleries usually stay with know growers of the grain strain they want or have growers use that strain of seed/grain for them. A lot of science goes into it above my pay grade, but using growers with same seed content they can limit those outside factors. Using same grain type from growers in a couple regional areas will also limit variations. Final is that whiskey is blended from hundred to thousands of barrels from the same distillation from that same part of the year. Jan-June and July - Dec.(spring and fall crop) So an 8 yr old whiskey for example is made up barrels from distillations Jan-June 8yrs prior. The diff regional growing conditions can overcome some other regions lower desired content. There will be slight variation, but you’d need a chemist to test for the flavor diff that is so slight.
Jack daniels, crown royal, buffalo trace, makers mark. Etc.


Single barrel whiskey or “small batch”Yes, you will taste variations year to year. This is why they are so popular.
George t stagg, heaven hill single barrel series, jack single barrels, four roses single barrels, etc
 
Thanks for that answer. It's pretty much what I thought. I know I told you one time that my palate was not sophisticated enough to tell one bottle from another of the same brand in most cases ... for example I've opened my share of Old #7, Maker's Mark, and a few others and notice little difference in them. However, a few months ago you and I talked about the bottle of JD Single Barrel my nephew gave me, and you said to open it and enjoy since memories are left on a shelf, or something similar and you were right. I did open it and I believe I can tell a difference between it and a regular bottle of Old #7. Whether I really could or not is beside the point, but I did really enjoy the few drinks I've had from it. Who knows, maybe I'll become a whiskey (with an 'E') connoisseur one day! Thanks again. jj
 
jumpinjoe said:
Thanks for that answer. It's pretty much what I thought. I know I told you one time that my palate was not sophisticated enough to tell one bottle from another of the same brand in most cases ... for example I've opened my share of Old #7, Maker's Mark, and a few others and notice little difference in them. However, a few months ago you and I talked about the bottle of JD Single Barrel my nephew gave me, and you said to open it and enjoy since memories are left on a shelf, or something similar and you were right. I did open it and I believe I can tell a difference between it and a regular bottle of Old #7. Whether I really could or not is beside the point, but I did really enjoy the few drinks I've had from it. Who knows, maybe I'll become a whiskey (with an 'E') connoisseur one day! Thanks again. jj
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Enjoy the JD single . There is a difference and you can taste the difference.
 
Just finished a bottle of this last nightPretty sad

It was my first scotch, I liked it
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