Nice, props for that. There is some bourbon I would pour like that but not the best stuff or what is in my opinion is the best stuff. Everyone has different taste. #GeauxULQuote:
Originally Posted by BayouRichard
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Nice, props for that. There is some bourbon I would pour like that but not the best stuff or what is in my opinion is the best stuff. Everyone has different taste. #GeauxULQuote:
Originally Posted by BayouRichard
This is great! Definitely my new method!Quote:
Originally Posted by BayouRichard
Ok I wasn't going to have a drink tonight, who am I kidding I was, but after wondering around the internet today I am going at least one. This little gem came in the mail today along with my new Surface Pro 3. So I will set my SP3, so that I can spend more time on the internet, while sipping this little baby.
Anyone tried the Angels envy rye? It reminded me a little bit of a rum on the finish. Pretty cool but I prefer their regular bourbon
I believe all of the Angels Envy Rye is finished in rum cask. I haven't tried it yet but it is on my list.Quote:
Originally Posted by HOUCajun
Ok a quick review of the Hancok's Presidential Reserve. Not overly found of it. Not a whole lot in the nose and the taste a little too leather for me. All and all for the money I much rather prefer the Rock Hill Farms (much cheaper) or the Jefferson's Ocean.
Trying a new bottle that I picked up today, it's E.H. Taylor's Small Batch Bourbon. Pictures and review to follow.
Ok I think we can take a break from the topic of the week or month. Yes, yes I realize it is important and the most important hire since Hud was named coach of the football team. But there are other things in life, bourbon being one of them.
Ok tonight's review is of Colonel E.H. Taylor Small Batch bourbon. First the basics, distilled aged (4 to 7 years) and bottled at 100 proof in Frankfort, KY as part of the Buffalo Trace Distillery. As one might expect not as dark peppery or as strong as the Colonel E.H. Taylor Barrel Proof. Still a very nice pepper finish along with hints of light tobacco. I think would go nicely with a cigar.
From the websiteQuote:
"Tastes of caramel corn sweetness, mingled with butterscotch and licorice. The aftertaste is a soft mouth-feel that turns into subtle spices of pepper and tobacco."
I hear what you are saying MelRock. However, with some of the things happening (or not happening) on this message board and our University, I am starting to require much more than 3 oz at a time to keep my "spirits" up!!!Quote:
Originally Posted by MelRock
Trust me I know what you mean. I usually have one glass of the really good stuff then revert back to Buffalo Trace or the Basil Hayden. Both very good mid priced bourbons. I am getting a bottle of the Booker's Center Cut 2015-03 in some time next week. We will have to try it at football game. It is suppose to be very good.Quote:
Originally Posted by Duggie35
This seems like the place for this...I need a drink.
Hmm. Goes to show you what some people know and what others like me don't know. I thought Buffalo Trace and Basil Hayden's were pretty good stuff. Guess I'll have to explore. :) Started making a list of what y'all are saying are the really good bourbons. Any local stores that are good to check out or do you go the online route?
As for all the things happening referred to by Duggie, I'm starting early this afternoon. Refuse to tell you what i started with. You would be horrified.:)
Quote:
Originally Posted by MelRock
No, no, no I love Buffalo Trace and Basil Hayden's, what I am saying is that I am not going to sit and drink a 70, 80, 90 or $100 bottle of bourbon all night long. Now for the money I will sit and drink Buffalo Trace all day and night. It is an excellent choice.Quote:
Originally Posted by mahtoo
I understand. Is there a good local source to expand my selections or is online purchasing the way you go?
So tonight's review is a rye whiskey, to be exact Sazerac Rye whiskey. Before we get into the tasting here is a little history from their website.
Now that you know the history you can see why I wanted to try this whiskey out. First the nice light color, light on the nose, but a strong bold finish. To me this is not something I enjoy neat but does make a very nice whiskey sour. To be exact I used Bittermilk Smoked Honey Whiskey Sour Mixer. You can pick it up at Joey's. Very easy to make. One part whiskey and one part mixer shaken well with ice. You can either strain it or leave on ice. I prefer leaving it on ice.Quote:
America's First Cocktail
Before there was a company, there was a drink. Antoine Peychaud, a Creole immigrant, operated a pharmacy on the French Quarter's Royal Street in 1838. With his background as an apothecary, he was a natural mixologist. His friends would gather for late-night revelry at his pharmacy. Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. Later this quaff would come to be known as the Sazerac.
The Bar
After the drink, there was the bar. The cocktail immediately spread in popularity at the city's finest coffee houses, which was the term for drinking establishments during the mid-1800s. However, the cocktail is most strongly associated with the wildly popular Sazerac Coffee House located on Exchange Alley. In 1850, the owner Sewell Taylor institutionalized the drink at his coffee house by using only Sazerac de Forge et Fils brandy, which he imported and sold exclusively. The Sazerac cocktail received its name from this coffee house, where it was most often imbibed.
The Company
From the bar, a company was born. In 1869, Thomas H. Handy purchased the Sazerac Coffeehouse and began to acquire and market brands of liquor. He bought out the rights to Peychaud's Bitters in 1873. In the 1890s his company began to bottle and market the Sazerac cocktail, now made with rye whiskey instead of brandy. In addition, the company operated the Sazerac Bar on Royal Street. Later, Handy's former secretary, C. J. O'Reilly, chartered the Sazerac Company. Ever since (except for a stint as a delicatessen and grocery vendor during Prohibition), the Sazerac Company has distilled an ever-increasing line of fine spirits. Today, we are still an independent, American family owned company and proud owners of many of America's most venerable distilling companies - Buffalo Trace Distillery, A. Smith Bowman, Glenmore Distillery, Barton, Fleischmann, Medley and Mr. Boston.
Go to Joey's on Bertrand, he is very helpful and knows a lot about bourbon. Joey is getting his own barrel of Buffalo Trace in September. I am buying the empty barrel and a case of the bourbon. From what I understand is if you have not had Buffalo Trace Single Barrel, then you are in for a real treat. The other place is Ambassador Wine & Spirts, Steve is also very helpful. Both have a very nice selection.Quote:
Originally Posted by mahtoo
Thanks. I'll keep an eye out for that hard to find Rock Hill Farms too.
I have only a half finger left in my bottle. It's our whiskey of choice for Old Fashions. I really like it. Running over to Albertson's for a refill tomorrow.Quote:
Originally Posted by MelRock
Speaking of Old Fashions, DeGaulle Square Bistro & Bar(family plug) has Buffalo Trace Old Fashions for $3 every Friday night. Pretty good.
I will have to give that a try. Also not sure you can tell by the picture but the Sazerac is the 1.75 liter bottle. They just received them at Marcelo's on Wednesday.Quote:
Originally Posted by BeauCajun
Last one for the night since I will probably not be around tomorrow night, thanks Beau.
Willett Pot Still Reserve bottled, (94 proof), aged and distilled in Kentucky. The nose, different smell, strong citrus, I can't tell lemon or orange with a hint of pine needles. Taste is interesting, hints of vanilla and caramel, but tasting some pine tree as well. I may need to check my nose, not sure if this is suppose to be what I am tasting. Ok on second tasting I am getting a buttery taste that is brought out by the splash of water, the pine is gone. Much better. Honestly I bought this bottle mainly to make a lamp out of in my new bar area once the house is remodeled.
Wow a little water really opened up the flavor. Tasting a little butter nut, not to be confused with a slippery nipple.
Always exciting when handling a "slippery nipple"! LMAO!!!
Chuckles and giggles all around The night keeps getting better.
Mine too! I've tried a few other rye's and bourbons (nothing like melrocks arsenal) but so far Sazerac Rye is my favorite in the old fashioned. (Simple syrup, bitters, whiskey, ice, orange zest version)Quote:
Originally Posted by BeauCajun
Ok got off work late and home early, so I thought I would give a whiskey review. The first one is Michter's Unblended American Whiskey. Distilled (1753 standards), aged (NAS) and bottled in Louisville, KY. You are probably wondering if made in Kentucky why whiskey and not bourbon, that would be a great question. The answer is simple, it is a bourbon recipe but aged in used bourbon barrels. Bourbon must be aged in new charred oak barrels. By using a barrel that has already been used for bourbon one time, it makes your whiskey some what smoother. Now to the real qualities of the whiskey. First smell, not a strong smell but a sweet smell. Taste very smooth and will do well neat. Taste sweet to me with butterscotch and vanilla. Probably why I like it so much, I grew up on butterscotch hard candies. Not a long finish but smooth enjoyable.
Ok I will probably open up one more bottle tonight. I am pretty sure we could all use a drink tonight.
It is obvious to me if you are going to review a whiskey based off a bourbon that you should try them both on the same day. So here is my notes on Michter's Small Batch Bourbon. Again distilled, aged and bottled in Kentucky. The color is noticeably darker in the bourbon. I am sure this is do to using the new charred barrel versus the used barrel for the whiskey. The nose, I truly cannot figure out the smell right now. I do believe it has a spicy smell, but not over powering. The taste, again I am having a spice taste but very smooth. As you can imagine the finish has a nice spice to it but longer than you would think after tasting a smooth spice. I'm going to drop a ice cube in the glass to see if I can get a better feel for the smell and taste. I will get back to you on what I think later tonight. Overall I am enjoying both the bourbon and the whiskey. If you like a smooth finish I would recommend the whiskey, on the other hand if you like a little spice try the bourbon.