tag:blogger.com,1999:blog-76993709884999020542024-03-10T23:15:52.523-07:00The Bourbon ObserverBourbon reviews, history, and more.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-7699370988499902054.post-80575986316914480742012-12-30T20:00:00.000-08:002012-12-30T20:00:17.016-08:00McAffee's Benchmark Bourbon ReviewBenchmark is one of the many bourbons made at the Buffalo Trace distillery. It's bottled at the standard 80 proof and is sold in a Jack Daniel's-esqe bottle. I'm not sure how long it's aged. By price alone, (which does not always equate to a measure of quality), it's a bottom shelf whiskey.<br />
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Benchmark is dull orange in color, indicating a young age. Its nose is part spicy, with cinnamon and black pepper notes and part sweet, which comes through with caramel and vanilla frosting notes. Mouthfeel is cool and watery. The taste doesn't have the sweetness found in the nose, but the peppery spice is there along with crisp, fresh corn tang. Mingled in there is also a dry sootiness. Benchmark finishes with the slightest of burn, and some of the sweetness from the nose creeps in.<br />
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Benchmark bourbon is an absolutely serviceable knock-around whiskey. It doesn't have the complexities of other "higher-end" bourbons, but who cares? Every highball or sour that needs a whiskey can't complain if they're given Benchmark. Like everything else that comes out of Buffalo Trace, Benchmark bourbon can easily become part of your daily rotation. It's simply a good whiskey, and an outstanding value to boot.<br />
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Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com13tag:blogger.com,1999:blog-7699370988499902054.post-45193754581101734172012-10-20T20:52:00.000-07:002012-10-20T20:52:42.435-07:00Old Forester Birthday Bourbon ReviewOld Forester Birthday Bourbon is touted as a "vintage-dated" bourbon, meaning the bourbon is made up of whiskey from production day - not from a blend of differently aged bourbons (like the standard Old Forester). The bourbon is 12 years old, making it relatively old for a bourbon. OFBB is bottled at 98 proof and is sold in a squat decanter-type bottle (which is aethstically nice, but its footprint takes up a lot of real estate in the liquor cabinet...)<br />
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Old Forester Birthday is a rich, warm shade of mahogany, indicating the long time spent in the barrel. Its nose is soft, with cinnamon and allspice, candy apple, honey, and some tabacco notes way in the back. The nose is very surprisingly not too hot considering the high proof. Mouthfeel is thick and warm, but not syrupy. OFBB's taste begins with fresh-ground black pepper, which dissolves into a woody dryness with whisps of orange peel, a slight Campari-like bitterness, and just a hint of cocoa. Old Forester Birthday has a long, complex finish that starts with a quick flash of ethanol burn that evolves into a ripe sweetness on the roof of your mouth and a simultaneous oaky dryness on the tongue. It then mellows to a lingering sweet nuttiness. <br />
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Old Forester Birthday Bourbon is certainly a premium bourbon. It is complex and surprising and hides its high proof very well, allowing its varied character to present itself. I am a big fan of the standard 100 proof bottling of Old Forester. I think I may be becoming a fan of it's older brother, too.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com1tag:blogger.com,1999:blog-7699370988499902054.post-68375822085774829322012-09-02T20:53:00.000-07:002012-09-02T20:53:37.943-07:00Very Special Old Fitzgerald 12 YO ReviewLike Old Fitz 1849 reviewed below (and other OF expressions), Very Special Old Fitzgerald 12 Year Old is a wheated bourbon, meaning wheat is used instead of rye in the mash bill. VSOF is distilled by Heaven Hill at 90 proof.<br />
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VSOF is rusty orange in color, deep enough to suggest it spent over a decade in wood. Despite the wheat, its nose is spicy, softened by a light sweetness, and orange zest. There's also a meatiness; a chewiness, like well-oiled, broken-in leather. Mouthfeel is not too heavy, slightly thick without being syrupy. Its taste is peppery with a subtle sweetness - a candied citrus with a bittersweet dark chocolate note. Very Special Old Fitzgerald finishes hot and spicy with a dull burn as you might expect from a 90 proof bourbon.<br />
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This bottle of Old Fitzgerald is nuanced and tasty. Its "wheatness" doesn't shine through, so if that's what you're looking for, try another wheated bourbon. I don't think it'll find a place in my daily rotation, but that's not because it's not unique and thought-provoking. After all, not every good bourbon can become your favorite. Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com1tag:blogger.com,1999:blog-7699370988499902054.post-55043524116288863822012-06-19T22:24:00.001-07:002012-06-19T22:24:25.700-07:00Old Fitzgerald's 1849 ReviewOld Fitzgerald's 1849 bourbon is one of the handful of "wheaters" on the market, meaning that wheat is used instead of rye as the flavor grain in the mash bill. I've actually never tasted OF 1849 prior to this review, so let's see if I'll be buying another bottle anytime soon...<br />
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Old Fitz 1849 is dull copper in color. It's not vibrant or brilliant, but is instead has a calming hue. It's bottled at 90 proof by Heaven Hill. Its nose is soft, with clover, cinnamon, and toffee chips in front. Vanilla is there for sure, alongside a nougat note, with the slightest hint of pepper lingering in the back. Its nose made me think of a stand of trees on a fall evening. Mouthfeel is a great balance of watery, oily, and syrupy. Old Fitzgerald tastes of candied orange with a sneaky sour tang. Some of the cinnamon from the nose is present, as is bittersweet chocolate. OE finishes with an oaky, peppery burn that isn't fleeting.<br />
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Old Fitzgerald's 1849 is a fine bourbon. Will I run out and buy another bottle immediately? No. Not because I didn't enjoy it, but because it isn't outstanding and as such, doesn't warrant cutting in line in front of my next few bourbon purchases. Like so many bourbons, Old Fitz 1849 is a solid whiskey. And for a wheated bourbon, perhaps a little more interesting than its cousins. Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com6tag:blogger.com,1999:blog-7699370988499902054.post-8120009646468591102012-05-22T21:19:00.005-07:002012-05-22T21:22:00.792-07:00Bourbon Book Review: "A Social History of Bourbon: An Unhurried Account of our Star-Spangled American Drink" by Gerald CarsonAnd in the last installment of my short series on bourbon books....<br />
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Like Henry Crowgey’s "Kentucky Bourbon: The Early Years of Whiskeymaking," Gerald Carson’s "A Social History of Bourbon" is written strictly from a historical standpoint. Carson was born in 1899 in Illinois and became an author of several works on American history. "A Social History of Bourbon" is laden with historical facts and accounts, making the book academic and intellectual. <br />
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As is made clear by the book’s title, it recounts early U.S. history from the standpoint of bourbon and American whiskey. Carson cleverly demonstrates the very significant place whiskey occupied in early American government and politics, and how it was the impetus behind several Congressional Acts and many taxes including Prohibition and the Excise Tax. "A Social History of Bourbon" also situates bourbon at the center of American corruption, whether it be socially via moonshiners or politically via the Whiskey Ring. As Carson writes, "The story of bourbon is recorded in many lively pages of our history. American whiskey is intimately associated with valor and splendor and the graces of life; with villainy and folly; with dramatic events such as the Whiskey Rebellion, the scandals of the Whiskey Ring and later with the Whiskey Trust; with the 'whiskey forts' of the fur trade, the fate of American Indian and the toil of civilizing a continent. Whiskey and government, finally, are yoked together in an uneasy relationship derived from the power of Congress to levy taxes."<br />
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Carson has obviously spent considerable time researching bourbon’s impact and presence in American history. It ties the social and political history of the U.S. tightly with bourbon, illustrating how whiskey informed to a large degree the early Federal countenance of America. Carson illustrates that bourbon is undeniably part and parcel of early American life, spanning from the colonies to the frontier and influencing the government that oversaw and shaped a growing nation. It should further be noted that the material and information in the book are over 65 years old. However, despite its age it is still relevant and offers a unique read not duplicated by other, more recent authors. To that end, Gerald Carson’s A Social History of Bourbon should not be overlooked – it should be valued.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-20870945544558727742012-04-07T20:02:00.001-07:002012-05-22T21:17:37.824-07:00Bourbon Book Review: "Kentucky Bourbon: The Early Years of Whiskeymaking" by Henry G. CrowgeyHenry G. Crowgey was a history professor at UNC-Wilmington, and his pedagogical nature certainly shines through in “Kentucky Bourbon: The Early Years of Whiskeymaking.” This work “is almost exclusively devoted to the first half-century of Kentucky distilling, with a certain amount of additional emphasis on those first few years of settlement which have been completely ignored by the early historians in their guarded mention of whiskey and distillers.” As a result, “Kentucky Bourbon: The Early Years of Whiskeymaking” takes a microscopic view of a very specific period of initial American whiskey making. What’s important, though, is that this initial period informed whiskey production as we know it today.<br />
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Crowgey’s work is rich with historical information, and in that regard, the book absolutely smells of the lamp. Crowgey does an admirable job at getting a true story of whiskey and bourbon distilling in the 1700 and 1800’s. Since there is an unfortunate dearth of historical record on the subject, Crowgey takes advantage of the few materials still in existence that may shed an objective light on early American whiskey, and cites from past newspapers, diaries, ads, letters, notes, and wills.<br />
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“Kentucky Bourbon” is a scholarly effort, aimed at historical precision. It is a dense read that appeals to bourbon and whiskey enthusiasts as well as American historians. The book places whiskey as a centerpiece of colonial living, naming bourbon and other alcohol as an undeniably essential part of colonial life – whiskey was always a popular guest at weddings, funerals, political events, and in military life. The elegance of Henry G. Crowgey’s research is how it describes both the ubiquity and significance of bourbon in early Kentucky and American life. To acknowledge and appreciate the history of American whiskey is to understand and enjoy it in a modern context. “Kentucky Bourbon: The Early Years of Whiskeymaking” provides a huge step in doing so.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com2tag:blogger.com,1999:blog-7699370988499902054.post-37786002860795177252012-03-15T19:29:00.000-07:002012-03-15T19:29:48.261-07:00Bourbon Book Review: "Bourbon At Its Best: The Lore & Allure of America's Finest Spirits," by Ron GivensRon Givens is a drinks writer, and contributor to the New York Daily News, Newsweek, Time Out New York, and Drinks magazine. In "Bourbon At Its Best: The Lore & Allure of America’s Finest Spirits," Givens displays both his appreciation of bourbon and his to-the-point manner of writing. <br />
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"Bourbon At Its Best" does not take as an in-depth approach to bourbon’s story as other authors have. But that’s okay – Givens’ work serves as an impeccable introduction to bourbon and discusses the major players in the industry, historical facts and lore, and present-day whiskey production. Givens’ effort acts as a survey of bourbon, from how it’s made to how it’s enjoyed, and the reader’s feeling of satisfaction will come not from microscopic views of historical events but rather from an overall sense of why bourbon is America’s finest spirit.<br />
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The book is also very aesthetically pleasing, and includes several color photographs of people and places. These visual aspects add substantially to the enjoyment of the work, showing the reader images from modern day rickhouses to illegal distillation equipment from the Prohibition era. Givens also provides tasting notes and product information for over 50 bourbons, offers information about touring Kentucky’s distilleries, and explains numerous bourbon cocktail recipes. And, one of the most appreciated parts of the book talks about the American distilleries that exist today, matching to them the bourbons produced there – considering the handfuls and handfuls of bourbon labels you see on a liquor store shelf, knowing in what distillery each was made greatly helps you make sense of it all.<br />
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In "Bourbon At Its Best: The Lore & Allure of America’s Finest Spirit," Ron Givens gives you an extraordinary place to begin your appreciation of bourbon. Of course, the information is still fascinating to bourbon experts, but the book’s purpose is to provide direction in the bourbon world. Perhaps Givens says it best when he explains why his book exists: “to help you sort through a world of difficult, wonderful decisions” that is bourbon whiskey.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com4tag:blogger.com,1999:blog-7699370988499902054.post-3342716187693664522012-03-04T19:20:00.001-08:002012-03-04T19:21:03.726-08:00Bourbon Book Review: "Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey" by Charles K. CowderyChuck Cowdery is an American whiskey enthusiast, an author, a blogger, a drinks writer for the Chicago Examiner, a marketing professional, and an attorney. In addition to "Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey," Cowdery produced a DVD about bourbon, named "Made and Bottled in Kentucky." Cowdery also writes and publishes "The Bourbon County Reader," which is a bi-monthly American whiskey newsletter. He certainly had the advantage of experience when he wrote this book.<br />
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"Bourbon, Straight" is an unadorned, no-frills account of this history of bourbon. I very much appreciate that. Cowdery has taken the snobbery and pompousness from his book that is so often found in enthusiast- and connoisseur- related books and articles while simultaneously delivering an authoritative, rich story about a subject he clearly loves.<br />
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The book shows how bourbon was and is an integral and integrated part of American history. It is so much more than a dry regurgitation of names, places, dates, and locations. Rather, Cowdery illustrates the extent to which bourbon shaped a surprisingly significant part of American culture, business, and even war. Cowdery subtly but convincingly shows how one of bourbon’s best characteristics is its truly American heritage. However, that is not to say that the piece is not jammed with great whiskey facts, like the real story behind bourbon’s name, the actual differences between bourbon and Tennessee whiskey, how barrel charring first occurred, and why E.H. Taylor was so important in bourbon’s early days.<br />
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Mr. Cowdery also does an impeccable job combining the elements of his book to appeal to both bourbon amateurs and experts. While no book on bourbon would be complete without a detailed explanation of how it’s made, aged, and bottled, Bourbon, Straight goes on to review over 30 whiskeys and to provide a discussion on tasting methods. More interesting are Cowdery’s opinions about such diverse topics as the taste of Jack Daniel’s to the marketing of Bulleit Bourbon. It is immediately obvious that his opinions are given based on years of experience, and are told with such well-deserved conviction that they may well lead you to change your mind about some things.<br />
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What I value most about the book is written in the Introduction. Cowdery writes, "One example of [people’s] ignorance [about bourbon], of relevance to whiskey fans, is the prejudice against 'hard liquor' embodied in that very expression. Conventional wisdom holds that distilled spirits are a uniquely dangerous form of alcohol, more prone to abuse than beer or wine. [W]hiskey drinkers are often unfairly pigeonholed as 'hard drinkers' solely based on <em>what</em> they drink. But if I’m sipping a couple fingers of Kentucky bourbon and you’re pounding glass after glass of white wine, who is taking in more alcohol? It is not 'what,' only 'how much' that matters."<br />
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Before reading this, I hadn’t consciously realized how this “hard drinking” stigma had actually affected me and how guarded I would be at times about my admiration and enjoyment of bourbon. So, Mr. Cowdery, a hearty thanks for crafting a truly important American whiskey book, and for doing your part to make us bourbon drinkers feel at ease with such a fulfilling hobby.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-87419227415689989762012-02-12T19:35:00.000-08:002012-02-12T19:38:11.145-08:00Old Bardstown ReviewOld Bardstown is a product of the Kentucky Bourbon Distillers, Ltd. This fact is somewhat misleading, though. Kentucky Bourbon Distillers does not actually distill whiskey. Rather, they bottle bourbon (as a non-distilling producer) made in other distilleries. KBD isn't necessarily forthcoming about the true origin of the whiskies they bottle, but at least a good portion of what they bottle comes from Heaven Hill. So, to be honest, I don't know who actually distills Old Bardstown. I do know who bottles it, however. Chuck Cowdery, an Amerian whiskey expert, touches on this in his blog, <a href="http://chuckcowdery.blogspot.com/2011/03/deconstruction-of-black-maple-hill.html" target="_blank">here</a>.<br />
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Old Bardstown is sold in a generic-looking square whiskey bottle with red and white lettering and a gold horse front-and-center on the label. It is 90 proof and has a rusty brown color. Its nose is sweet corn, syrupy cinnamon, and nougat, with tiny flecks of pepper. It's thick and sweet smelling. Mouthfeel is watery, not luscious as the the nose suggested. Old Bardstown tastes sooty, again departing from the syrupy nose. Along with the soot is a dry nutty essence, like raw walnuts. It finishes with a fair amount of astringency, and a grainy wood note.<br />
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Old Bardstown is a relatively cheap bourbon buy. It's interesting how the nose is so inconsistent to the taste, but the interest ends there. Old Bardstown is a suitable bourbon for quick and dirty mixing, but will not be considered for a sipping whiskey. And, to be fair, there are better bourbons out there to fill the mixing position in your liquor cabinet rotation.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com7tag:blogger.com,1999:blog-7699370988499902054.post-41413807431582279012012-01-29T16:12:00.000-08:002012-01-29T16:49:49.460-08:00Evan Williams Single Barrel VintageMost people know Evan Williams by its standard black label bottling. Perhaps less are aware of Evan Williams' "Single Barrel Vintage Bourbon." This review discusses the 2001 release. In fact, as the handwritten numbering on the back label tells me, the bourbon was put in the barrel on November 9, 2001 and put in the bottle on September 14, 2011.<br /><br />EW Single Barrel clocks in at 86.6 proof. It has a honey-amber color, lighter than I would expect for spending 10 years in oak. It coats the glass well. The nose is predominantly spicy and peppery - almost hot. Notes of dark cherry pop up, too. Mixed in there is a bone dry sawdusty presence. Mouthfeel is more heavy than not, but not remarkably so. Evan Williams Single tastes of the woody, peppery spice revealed in its nose. There are sweet notes of burnt caramel, so calling that "sweet" is really a misnomer. Also, there is just a hint of dark, ripe fruit that springs up at just the right time to round out the dry spice. EW finishes with warmth and pepper.<br /><br />Evan Williams Singel Barrel is defined by its peppery dryness. It calls to mind dried-out juniper branches. It has an old feel to it, like an antique. EW is an exploration is woody spiciness and should be appreciated for that alone. Oh, and I should mention that for this review I drank this bourbon neat, without any water added. I mention this because it's proof is right on the unwritten borderline where some folks like to add a bit. I'm sure EWSB may have a different profile with a few drops of H20, but that is the subject of a separate review.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com2tag:blogger.com,1999:blog-7699370988499902054.post-22826170981114990022011-10-02T13:34:00.001-07:002011-10-02T13:39:20.513-07:00A Taste of Evan Williams Black with Parker BeamYou've got to love the slow pace and southern drawl of Mr. Parker Beam. "Slow down and enjoy some bourbon," he seems to say without saying it. Read the Bourbon Observer's review <a href="http://bourbonobserver.blogspot.com/2009/02/economical-bourbon-reviews-part-iii.html">here</a>.<br /><br /><br /><object style="WIDTH: 640px; HEIGHT: 390px"><param name="movie" value="http://www.youtube.com/v/juc4BqBSPyg?version=3"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><br /><br /><br /><embed src="http://www.youtube.com/v/juc4BqBSPyg?version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="360"></embed></object>Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-67938048801552757452011-09-30T17:13:00.000-07:002011-10-01T19:35:28.209-07:00Cyrus Noble Small Batch ReviewCyrus Noble is a bourbon I recently tasted for the first time. Its not-yet-popularized name is not the only obscure thing about this whiskey: it is distilled in Kentucky and then aged in San Francisco for 5 years. Cyrus Noble is bottled by Haas Brothers, clocks in at 90 proof, and is touted as being Small Batch. <br /><br />Noble has a bright coppery color, more rusty than amber. Its nose is dominated by syrupy sweet caramel that is as smooth as crushed velvet. Behind the sweet note are hints of allspice, gingersnap, and well-oiled leather. Mouthfeel is thick but not heavy. The taste, like its nose, is substantially sweet, with chewy caramel and nougat. It's like a Milky Way. In the shadows of the sweet lie twangs of oak and just a hint of juicy, dark fruit. Cyrus Noble finishes very smooth and cool and insists you take another sip.<br /><br />What is perhaps most noteworthy about this bourbon is its smoothness. From the nose to finish, there are really no sharp edges. This is no easy task given the higher proof, and considering the natrual brash character of bourbon generally. If you haven't yet tried Cyrus Noble, put it at the top of your list. It's a fun, suprising bourbon that should be taken seriously. And, it's quite affordable, too.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-82923710612189808962011-07-10T17:55:00.000-07:002011-07-10T18:59:34.578-07:00Old Fitzgerald Bottled In Bond ReviewOld Fitzgerald Bottled In Bond is one of the handful of bourbons on the market today designated as such. I discussed Bottled In Bond bourbons <a href="http://bourbonobserver.blogspot.com/2009/05/bottled-in-bond.html">here</a>. Old Fitz BIB is affordable, priced at under $15 at most liquour stores. It's also one the relatively few wheated bourbons - wheat replaces the usual rye as the flavor grain. It also has an old school label, which makes it easy to spot in your liquor cabinet.<br /><br />Old Fitzgerald is a glowing amber-orange in color. Its nose is soft and sweet with notes of candied orange, floral lushness, honeysuckle, and a sour hint in the background. Mouthfeel is on the thick side, not oily, and robust. Old Fitz's most obvious taste is caramel sweetness. The wheat certainly tempers the high proof to a degree, allowing some subtler flavors to come through: a slight oaky sourness is there, along with some clove, and a tinge of herbal bitterness. It finishes with a burst of sweetness and a lingering burn that is understated considering the high alcohol content.<br /><br />Old Fitzgerald Bottled In Bond packs a punch as a result of its proof, but doesn't slap you across the face with it. The hot edges and smoothed by its sweetness, and the spicy burn is blunted by the wheat. For fun, have a taste test with Old Fitz BIB and Old Grand Dad BIB. You'll appreciate the difference a little rye can make. It is a great choice for a cocktail, and to enjoy by itself. Try introducing a bottle into your rotation.<br /><br />As a general rule, when I drink bourbon neat I never add water. Some people would add water to a 100 proof whiskey, and certainly would do so for those with even higher proof. This being a function of your personal booze rules, I concede that adding a bit of water will change the flavor profile of Old Fitz. Whether or not that change is for the better is for you to decide.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-75048071250424372892011-05-11T18:43:00.000-07:002011-05-13T13:35:21.577-07:00Cabin Still ReviewCabin Still bourbon is one of the more inexpensive choices at the liquor store. It's distilled by Heaven Hill and is sold at 80 proof. Cabin Still is young, aged for a short 3 years and is bottled with a recognizable bright yellow label and cap. <br /><br />Cabin Still is light copper in color. It's nose is peppery with a balancing caramel presence. There's also a soft grainy note in the background with a whisp of vanilla bean. For its age, the nose is surprisingly complex. Mouthfeel is a bit thin; watery, but not weak. Cabin still has a spicy taste. The sweet caramel found in the nose is gone in the taste, and a charred, ashy bite comes through. The finish is quick, slightly hot, and not very memorable.<br /><br />Cabin Still is not a top shelf sipping bourbon. But that's ok - everything has its purpose. You don't light up an Ashton every time you have a cigar; sometimes you want a Swisher Sweet. Cabin Still is a perfectly suitable knock-around bourbon that you can splash into a glass and mix with whatever and not care if you spill some on the counter. It's cheap and serviceable. Cabin Still will not win any awards for best-in-show bourbon. But, you wouldn't want to mix a quick, sloppy whiskey sour with Blanton's, would you?Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com4tag:blogger.com,1999:blog-7699370988499902054.post-85189557429460180052011-03-20T09:41:00.000-07:002011-03-20T10:06:30.707-07:00Cocktail Recipe: the AlgonquinIn the category of those whiskey cocktails served up, the Algonquin is one of the greats. It's named after the Algonquin Hotel in Manhattan, where in the pre-Prohibition days some of the city's literary elite would meet for lunch and drink this mix. The Algonquin is a refreshing balance of sweet, tart, and spice (from the rye). It's a classy cocktail; try one instead of ordering a Manhattan next time your out.<br /><br />One of the fun things about the recipe is the room to tailor it, slightly, to suit your palate.<br /><br />- 3/4 to 1 ounce pineapple juice<br />- 3/4 to 1 ounce dry vermouth<br />- 1 1/2 to 2 ounces bourbon<br /><br />You'll see that many recipes call for either rye whiskey or blended whiskey. In my mind, a bourbon with a high rye content works the best - something like a Buffalo Trace or an Old Grand Dad. My personal recipe:<br /><br />- 1 ounce pineapple juice<br />- 3/4 ounce dry vermouth<br />- 2 ounce Eagle Rare bourbon <br /><br />Srart with a baseline recipe and then tweak it as you see fit. My personal recipe took a handful of small fixes before I was done. Believe me it was arduous work. Whatever ratio or whiskey you use, be sure to stir the ingredients in a shaker. If you shake it, the pineapple juice will get all foamy and make for a sloppy drink. I garnish mine with a peel of orange, which adds the perfect note of subtle citrusy sweetness. If you really want to exhaust all options before deciding on your opwn recipe, try a dash of orange bitters instead of the peel. After all, making a drink should be almost as fun as drinking it.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com1tag:blogger.com,1999:blog-7699370988499902054.post-5671368726306686352011-03-06T14:18:00.000-08:002011-07-10T19:01:40.806-07:00How to Make a Mint JulepIt's been a while since I've written about a cocktail recipe. The Mint Juelp is a handy recipe to know as knowing just a few simple techniques will make a significant difference in your creation of it. Always use crushed ice, pour whichever bourbon you prefer, and remember that the Mint Julep is designed to drink pretty quickly.<br /><br /><iframe title="YouTube video player" height="510" src="http://www.youtube.com/embed/UCBiq6Q820Y" frameborder="0" width="640"></iframe>Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-40547936626030663952011-02-21T19:34:00.000-08:002011-03-06T14:25:52.463-08:00Basil Hayden's Kentucky Straight Bourbon Whiskey ReviewBasil Hayden's is part of Jim Beam's Small Batch Collection, along with Baker's, Booker's, and Knob Creek. Out of the Collection, Basil Hayden's has the most rye in its mash bill, is the lowest proof at 80, and is the lighest bodied. It's named after an early-American distiller (after which Old Grand Dad is also named) who supposedly used a recipe similar to what is now put into the bottle. The bottle is sold with a paper label that hangs over the bottle's shoulders that's held in place by a ribbon of wood and metal that comes together like a belt buckle to form a BH logo. <br /><br />Basil Hayden's is aged 8 years. Its color is pale, light, and rusty. Basil Hayden's has a welcoming nose to it: warm, sugary caramel is dominant with a peppery, clove-like background. There is also a subtle vegetal note reminiscent of Jim Beam White Label. Mouthfeel is cool, light, and watery. Basil Hayden's taste almost reverses what the nose presented. The pepper comes through stong, with the caramel sweetness taking a back seat. The signature Jim Beam vegetal nuance is also there. There's also notes of fresh pine sawdust and a quick flash of cinnamon buried in there deep. Basil Hayden's finishes with pepper at that back of the tongue. There is a very slight fleeting burn and around the edges the caramel returns.<br /><br />Basil Hayden's is certainly the most delicate of the Small Batch Collection. It's worth a try neat, or in cocktails - its spice holds up well in a whiskey highball. When you're looking for a quality, light-bodied whiskey, Basil Hayden's will not steer your wrong.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com2tag:blogger.com,1999:blog-7699370988499902054.post-29293410261445252522010-12-19T19:02:00.000-08:002010-12-19T20:20:02.027-08:00Wild Turkey Kentucky Spirit ReviewKentucky Spirit is Wild Turkey's premium bottling; their top of the line. It's 101 proof. Like a small handful of other premium bourbons, Kentucky Spirit is a single barrel whiskey, meaning the stuff in the bottle is a product of one barrel - not a blend of several barrels. As an added touch, the neck label displays the handwritten date when the bourbon was bottled, the barrel number from which it was born, and the warehouse and rick where it was aged.<br /><br />WTKS comes in a nifty bottle, whose scalloped shoulders twinkle in the light. The color is pale orangy-brown. When sniffing spirits as high in alcohol content as Kentucky Spirit, one has to take care not to inhale too deeply and risk numbing too many scent receptors. A few careful nosings immediately reveals a thick caramel with an underside of woody spice, oily leather, and cherry candy. It's full and juicy, luscious and warm. Mouthfeel is thick but not syprupy. Kentucky Spirit's taste is centered around the charred barrel it was aged in. I was surprised that the sweetness in the nose was subdued in the taste. The woody spiciness comes though with gusto, and a dry grain note is present. On the edges you can find pleasant hints of the cherry candy. In all, it is peppery and lively, but not as complex as I would have guessed.<br /><br />The finish is long. Long. Long. It is astringent and nutty, with a burn that starts at the back of your throat and flares to the front and sides of your tongue. You're well aware of its proof after a swallow. And in what may be its most intriguing characteristic, about a full minute after you swallow and the burn dissapates, you're left with a ripe fruitiness; a cognac note that sends you on your way with a smile.<br /><br />Kentucky Spirit is a bourbon that you have to be in the mood to drink if you want to enjoy it to the full extent. While I may be more inclined to reach for Wild Turkey 101 more frequently, that doesn't mean Kentucky Spirit should be dismissed. You don't have to wait for a special occassion to pour yourself a dram of WTKS, because when you do, it will be a special occassion in and of itself.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com3tag:blogger.com,1999:blog-7699370988499902054.post-83410075341255471972010-11-27T16:59:00.000-08:002010-11-27T18:00:09.392-08:00Maker's 46Maker's Mark has been successful basing its production around its core product. They've branched out a bit with Maker's 46. Maker's 46 is different from the company's flagship bourbon in one significant way, which creates a whole new taste profile. Maker's Mark debuted 46 in only limited quantities, and with any luck, 46 will be popular enough to warrant further bottlings.<br /><br />So, what makes 46 different? Here's the process: when Maker's is fully matured, the bourbon is temporarily dumped from the barrel while ten seared, French oak staves are placed inside. The whiskey is then put back into the barrel, and mingles with the added staves for another few months until it "tastes exactly right." It's then bottled with its signature red wax dip, in a less boxy bottle. It clocks in at 94 proof, which is slightly higher than the original's 90 proof.<br /><br />Maker's 46 has a rusty, orange copper color. The nose is velvety vanilla, and a lot of it. Surrounding the vanilla center is a citrus flair and a grainy, spicy ethanol heat coming from the high proof. 46's aroma is a prelude to it's departure from its older brother.<br /><br />Mouthfeel is warm and syrupy thick. The taste is primarily caramel and black pepper with floral notes hidden somewhere in the background. You are certainly made aware of the seared French oak addition. There is also a candied citrus that comes through right when you swallow. Maker's 46 finishes with peppery heat that fills your mouth like smoke and then centers itself on the front of the tongue. But it is not harsh - along with the heat comes a smooth vanilla ribbon. After a few seconds you're left with a slight, pleasant burn and a soft, almost creamy, sweetness at the back of your throat.<br /><br />Maker's 46 is certainly of a different character than the company's flagship. It is at once spicier and sweeter than we're used to from the distillery. 46's enduring qualities are its ability to match strong spice with heavy caramel, and have them work together is such admirable sync. It is a combination of softness and brashness that toghether hit all the right notes. I should hope that Maker's Mark will make its recent expression a main stay.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com1tag:blogger.com,1999:blog-7699370988499902054.post-11498915552138266262010-10-02T12:43:00.000-07:002010-10-02T13:41:43.638-07:00Blanton's: The Original Single Barrel Bourbon WhiskeyBlanton's, as the neck label on the bottle tells you, is "The Original Single Barrel Bourbon Whiskey." More than marketing, this statement is true - Blanton's pre-dated Beam's Small Batch Collection. Blanton's also enjoys the reputation of being one of the best whiskies around. I heard about its reputation before having tasted it, and due to my tendency to eschew popular sentiment towards drinks, I discounted Blanton's supposed high rank among other brands. That was a mistake.<br /><br />Blanton's is pale amber, caramel, in color. A few sniffs reveals grainy spiciness, caramel-ly sweetness, some pepper notes around the edges, and a soft, full warmth of well worn oiled leather. The balanced complexity of the nose advertises its many tasty splendors. Mouthfeel is warm, smooth, and thick enough to coat you mouth without being syrupy. It is bottled at 93 proof, as well.<br /><br />Tasting Blanton's is an event; it is thought provoking, important, and memorable, like a Whistler painting, or a van der Rohe building. It's something that stays with you, something to which you compare other whiskies. At first, Blanton's warmly, sweetly permeates your palate. After the toffee-esque sweetness subsides, a blunted spiciness comes though with the faintest of yeasty sourness way in the background. Everything works together in concert. Blanton's finish is actually an substantial element of its taste: after swallowing, a dry corn note flares up, but it's joined by heat on the tongue and a fleeting honey richness in the throat.<br /><br />In all, Blanton's is complex, with each constituent part working for each other's benefit. It is a complex, balanced, and smooth bourbon that is simply outstanding. It will surprise you in new ways after every sip, and after each new bottle.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com1tag:blogger.com,1999:blog-7699370988499902054.post-25261628178722706292010-07-23T17:35:00.000-07:002010-07-23T18:12:40.894-07:00Hudson Whiskey: Four Grain Bourbon<a href="http://tuthilltown.com/">Tuthilltown Spirits</a> is one of the several boutique/micro distilleries popping up around the country. The distillery is in New York, and produces whiskies, rums, and vodkas. Regarding bourbon, Tuthilltown makes their Baby Bourbon in addition to the Four Grain.<br /><br />As the name explains, Four Grain is distilled with four grains: corn, rye, wheat, and malted barley. The vast majority of bourbon use only three, foregoing the wheat. However, an even smaller sliver of bourbon makers use wheat instead of rye (e.g., Maker's Mark, Old Fitzgerald). Another uniqueness is its bottling, as it is sold in stout 375 ml bottles. The wax seal on the bottle also makes opening either a frustrating challenge or an exercise in calm anticipation, depending on your perspective...<br /><br />Hudson Four Grain has a deep reddish amber color, like cherry wood. It's bottled at 92 proof. A few sniffs reveals a thick sweetness, candied citrus, with some peppery notes in the periphery. The smell is strong but not harsh, not sharp. Mouthfeel is cool and crisp despite the moderately high proof.<br /><br />Four Grain tastes, well, grainy. It's hot and spicy, but the wheat smoothes the edges, and a sweetness pulls it all together. There's an earthy richness to it, like a Romeo y Julieta cigar. The drink finishes with an astringency, dry grass, and the candied citrus returns subtlely. <br /><br />This whiskey is worth trying because it is a quality liquor in its own right, and also provides a unique basis of comparison to to other bourbon taste profiles.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com0tag:blogger.com,1999:blog-7699370988499902054.post-67953301227192146262010-04-18T17:13:00.001-07:002010-04-18T17:47:36.141-07:00W.L. Weller Special Reserve ReviewW.L. Weller Special Reserve is aged for 7 years, is bottled at 90 proof, and is a pleasing burnt orange in color. What makes WLW different is its mash bill: it's a wheater. The label lets you know this, touting the whiskey as "The Original Wheated Bourbon."<br /><br />Only a small majority of bourbons are wheaters. As mentioned, wheaters differ from other bourbons in their mash bill - wheat takes the place of rye as the flavor grain during production (Corn, wheat, and malt instead of corn, rye, and malt). The wheat imparts a softer characteristic to the drink, and is a bit smoother because the rye spiciness is absent. If you've never tried a wheated bourbon, do so. Other wheated bourbons include Maker's Mark, other W.L. Weller bottlings, Old Fitzgerald, and several of the Van Winkles.<br /><br />W.L. Weller Special Reserve's nose is sweet and grainy, like fresh sawdust. There's some caramel as well. Mouthfeel is thick and coating and warm; the wheat component imparts a politeness to its presence in your mouth. The taste confirms the sweet nose, with notes of honey, butterscotch, and a soft woodiness. The lack of rye spice is apparent, and it's smooth and delicate, and calm. WLW finishes with a quick sting of astringency that is blunted by a sweet honeysuckle flair.<br /><br />Weller is an unabashed wheated bourbon. It is assertive, but not brash; confident but not overwhelming. It's a great choice for the Spring season, and a perfect alternative to its comparitively heavy-handed cousins. Any bourbon collection is incomplete without at least one wheater in attendance. W.L. Weller Special Reserve is a worthwhile candidate for the job.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com7tag:blogger.com,1999:blog-7699370988499902054.post-41723924366647842852010-02-20T17:41:00.000-08:002010-02-20T18:17:52.524-08:00Buffalo Trace ReviewI discussed the Buffalo Trace distillery and its history <a href="http://bourbonobserver.blogspot.com/2009/03/buffalo-trace-distillery.html">here</a>. Now, I'll review one of the several products it makes.<br /><br />Buffalo Trace bourbon, taking its name from its mother distillery, is a dull orangy brown like a well used copper pot. Not too dark. Its nose is robust; layers of oiled leather and sweet vanilla mix together while notes of anise and citrus creep up at the edges. It smells both heavy and crisp. Mouthfeel is cool and coating, but more watery than syrupy until you swish it around your palate, when it finds some body. Taste reveals an astringency with a core of sweet caramel. The slight astringency is the only sharpness, and the bourbon keeps a strong presence. Hidden behind that is very subtle dankness that is rounded out a dry, grassy oakiness. Buffalo Trace finishes dry, so dry in fact that it seems to chase away most the flavors. But, the flavor that's left after a moment is surprising: ripe plums.<br /><br />Buffalo Trace is a bourbon I come back to time and time again. While it may not be a bourbon that is always stocked in my liquor cabinet, it's always exciting welcoming it back.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com2tag:blogger.com,1999:blog-7699370988499902054.post-45735001823772005752009-12-12T09:58:00.000-08:002009-12-12T14:39:44.804-08:00Elijah Craig 12 Year ReviewElijah Craig is distilled by Heaven Hill, in Louisville, KY. It's 94 proof, and aged for 12 years. It's age is what make Elijah Craig unique - 12 years is a long time for bourbon to spend in a barrel, and if not aged correctly, the result could be acrid, undrinkable bourbon. Of course, that's not the case with Elijah Craig 12 year (nor for its older brother, Elijah Craig 18 year).<br /><br />EC 12 is deep amber in color, with a healthy reddish tint taken from the charred wood during its time in the rackhouse. The nose is sweet and sooty. Behind the sootiness is a lushness, a ripeness, like juicy dark fruit. It's robust, not dry. It reminds me of a waterlogged forest floor - not because it smells like one - but because it's gives off such a thick moistness.<br /><br />Mouthfeel isn't watery or oily, but rather viscous. The taste is complex. You definitely get the charred sootiness from the barrel, but is tempered with a fatty sweetness. Next to the sweetness is the dark, ripe fruit suggested in the nose and a smooth oak note that, again, makes the barrel aging obvious. The sootiness and sweetness and fruitiness are Elijah Craig's heavy characteristics, and they are woven together by some subtle flavors of hay and fresh crispness. It finishes with a dry, tannic burn, completing the range of the bourbon's flavor.<br /><br />Elijah Craig 12 year is complex and thought provoking. At the center of it's fatty richness is a crisp lightness like a dry white wine. It proves its age without making you pay the price for it, and surprises your mouth with its intricacies. Elijah Craig 12 year is a stand-out, and will teach you a thing or two about how bourbon is more that just whiskey.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com4tag:blogger.com,1999:blog-7699370988499902054.post-38715133144814903672009-10-31T15:17:00.000-07:002009-10-31T15:43:38.167-07:00Old Grand Dad 100 Proof ReviewOld Grand Dad, owned by Jim Beam, is sold in three expressions: 86 proof, 100 proof bottled-in-bond, and 114 proof. There all made from the same formula, and all have a high rye percentage in the mash bill. Old Grand Dad 86 was previously reviewed <a href="http://bourbonobserver.blogspot.com/2009/02/economical-bourbon-reviews-part-v-old.html">here</a>, and now I'll turn to the BIB.<br /><br />The bottling of OGD BIB, like OGD 86, features a bright orange label which plays nicely with the amber glow of the bourbon. Its nose is flowerly-fragrant, backed with oak, with some spicy notes from the rye. An organic dampness lingers as well. There is no overbearing heat, despite the higher proof. Mouthfeel is dry, not oily, and dense. Old Grand Dad 100 proof's taste is peppery and spicy from the high rye, and even though its made from a completely different mash bill and yeast strain from Jim Beam, it still somehow has that unique Jim Beam vegetal nuance. It's not sweet, which is a refreshing attribute, but is nutty - almost almondy. The finish is hot and astingent, as the proof suggests it should be, but it complements the flavor instead of burning it away. After swallowing, the taste and the fire create a whole new flavor.<br /><br />I do prefer other 100 proofs (or near 100 pro0f) bourbon over OGD BIB. That's not to say that I don't enjoy each occassion I drink it, though. While not a regular on my bar shelf, Old Grand Dad 100 proof is always a welcomed guest.Joshhttp://www.blogger.com/profile/06503833400093773370noreply@blogger.com1