Bourbon Lovers (1 Viewer)

ccdc11 said:
Elijah is nice bottle and can be had at costco for 26 bucks. It is really hard to beat for the price.

I am lucky enough to have been a customer at the same liquor store for years and was buying Pappy before it exploded on the market.
Like paying 69.00 to 179.00 depending on age. The owner makes sure I get one of every age every year and a George T Stagg because he knows I am not reselling on the black market. Now those same bottles are bringing 400 to 3000 depending on age. It's insane.

The Pappy is good, IMO the 20 is the best of the lot, even better than the 23.However if you can come across a bottle of George T Stagg ( also sells out nationwide in one day) get one. Its real high proof in the 138 to 141 range but it is the best as far as I'm concerned.
My wife laughs that I keep my extra bottles in the safe but they can pay a mortgage if they ever needed to.
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Chuck, you are a lucky man. I have a large array of bourbon to choose, but the bottles you mentioned, I have never been lucky enough to purchase in our lotteries. They are white elephants for sure around me. Your store is a good one! The market on these has just gone ballistic, it is insane. But then again, I see in some stores around me Blantons going for $150 a bottle, just nuts. I love it, but I only pay retail. On another note, I was one number off this fall from a Blanton's Gold (which I heard is awesome) and a Elmer T. Lee. Those 2 I have never had. Hopefully when Chicago show is a go, we can sit down and chat. I actually do a lot of work in this particular industry, but even with all my contacts, it doesn't help with procuring the rare ones!

TD
 
ccdc11 said:
Elijah is nice bottle and can be had at costco for 26 bucks. It is really hard to beat for the price.

I am lucky enough to have been a customer at the same liquor store for years and was buying Pappy before it exploded on the market.
Like paying 69.00 to 179.00 depending on age. The owner makes sure I get one of every age every year and a George T Stagg because he knows I am not reselling on the black market. Now those same bottles are bringing 400 to 3000 depending on age. It's insane.

The Pappy is good, IMO the 20 is the best of the lot, even better than the 23.However if you can come across a bottle of George T Stagg ( also sells out nationwide in one day) get one. Its real high proof in the 138 to 141 range but it is the best as far as I'm concerned.
My wife laughs that I keep my extra bottles in the safe but they can pay a mortgage if they ever needed to.
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That is an impressive collection. Hats off to you sir. I drool in your honor. Talk about "nectar of the gods" you have some of the finest. Others have listed all good selections. Buffalo Trace is still obtainable here but sells out when the shipment arrives. Buffalo Cream didn't even make it here for the holidays.
It's good to become friends with the staff at the ABC stores. They can often hook you up if your a good and repeat customer. Blanton's! Maybe one or two bottles per year allocated to the stores here.
Jefferson's Ocean aged at sea. Has a hint of saltyness as its partly aged in casks sloshing in ship containers crossing the ocean. Another rare and expensive one here is Whistle Pig Boss Hog. Each bottle comes with a unique cap. I think it's in the $4-500 range. Whistle Pig itself is pretty good.
Cheers!
 
Terp152 said:
The Bookers unfiltered is a favorite. The Buffalo Trace distillery is about 25 min away, so not hard to find here. Whistle Pig Boss Hogg has gone up to $600, too high for me. I stick to the 10 yr old. Chris
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Chris,

Would you like to go stand in line on Blanton days for me????!!!
Tom
 
tdubel said:
Chris,

Would you like to go stand in line on Blanton days for me????!!!
Tom
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Would like to share a bottle with you in Chicago someday Tom. I have three currently sitting in the cabinet. :smile2: Chris
 
Tom we seem to have Blantons here enough. If its there next time, I'll grab a bottle and bring it to the show( if we have one) and you can pay me there.

I'm a big fan of the all of the Taylor although I can't see what one it is. Their Rye is darn good. I have a never been impressed with the Whistle Pig for some reason. I've tried about 3 bottles and it's never really grabbed me. I have yet to buy a Basil Hayden or a Bookers I don't like. Good call on the Willet pot still. I think that gets over looked a lot by people.

Now what in God name is a Bourbon Creme?:)
 
This is a much more fun off topic discussion than others!!!!!!!!!!!!!:)
 
My birthday is later this month, I'll have to get my order in early with my boys for some more Bourbon. Looks like I've got a lot of catching up with some of you guys ^&cool
 
Since the start of COVID I have become quite fond of Bourbon Old Fashioneds. My favorite is a Maple, Black Walnut bourbon Old Fashioned. Here is the recipe:

2 oz bourbon of choice
1 Tbs Crown bourbon barrel aged maple syrup
3 dashes orange bitters
4 dashes black walnut bitters
Orange peel twist

Add ingredients to a shaker with ice. Shake till chilled and well blended. Strain into a rocks glass with large cube of ice. Garnish with a twist of orange peel.

I always make a double . . . Makes the glass look full 🤣😂

Mike
 
I've tried making Old Fashions and Manhattans. Never quite came out great. Maybe I put too much bitters. I just drink on the rocks now. Since Covid my drinking has increased from 3-nights to 5-nights a week. I usually have a double Bourbon or Martini plus 1-beer. Its not much, but the bottle empties quickly. LOL. Problem is, I like to read at night, but the book falls on my face after 3-pages.
 
Go for Broke said:
I've tried making Old Fashions and Manhattans. Never quite came out great. Maybe I put too much bitters. I just drink on the rocks now. Since Covid my drinking has increased from 3-nights to 5-nights a week. I usually have a double Bourbon or Martini plus 1-beer. Its not much, but the bottle empties quickly. LOL. Problem is, I like to read at night, but the book falls on my face after 3-pages.
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I was taught to make old fashions in the old school four star dining restaurant way. 18 years in the industry as a GM. But I started at the bottom.
I also own several 1930/1940s recipe books for bar-tending and most of them have a close version to this. All recipe books will vary a little.

A cherry and orange slice with a pack of sugar in bottom of rocks or old fashion glass. 3 drops of bitters then muddle( use spoon or muddler to smash/grind together. Pour 3 ounces of of whiskey or brandy on top then top with a splash and only a splash of soda water, not 7 up or anything sweet as the sugar takes care of that. I would not use a high end bourbon personally, use a good 30 dollar bottle . Knob Creek or such.

For a Manhattan use a simple ratio
3 to 3 1/2 part whiskey to 1 sweet/ dry vermouth. Float a cherry top. You can very the amount of vermouth to your personal taste but this is what I made for very picky rich people in their late 60 and early 70 who grew up with these drinks.

And keep the dry in the fridge it goes bad.
 
ccdc11 said:
I was taught to make old fashions in the old school four star dining restaurant way. 18 years in the industry as a GM. But I started at the bottom.
I also own several 1930/1940s recipe books for bar-tending and most of them have a close version to this. All recipe books will vary a little.

A cherry and orange slice with a pack of sugar in bottom of rocks or old fashion glass. 3 drops of bitters then muddle( use spoon or muddler to smash/grind together. Pour 3 ounces of of whiskey or brandy on top then top with a splash and only a splash of soda water, not 7 up or anything sweet as the sugar takes care of that. I would not use a high end bourbon personally, use a good 30 dollar bottle . Knob Creek or such.

For a Manhattan use a simple ratio
3 to 3 1/2 part whiskey to 1 sweet/ dry vermouth. Float a cherry top. You can very the amount of vermouth to your personal taste but this is what I made for very picky rich people in their late 60 and early 70 who grew up with these drinks.

And keep the dry in the fridge it goes bad.
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Thanks. Based on this recipe, I definitely used too much bitters. Also, I didn't know dry Vermouth needed to be refrigerated. I'll give it a try.
 
Go for Broke said:
Thanks. Based on this recipe, I definitely used too much bitters. Also, I didn't know dry Vermouth needed to be refrigerated. I'll give it a try.
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Sorry I meant three dashes or shakes of bitters.
 
ccdc11 said:
Tom we seem to have Blantons here enough. If its there next time, I'll grab a bottle and bring it to the show( if we have one) and you can pay me there.

I'm a big fan of the all of the Taylor although I can't see what one it is. Their Rye is darn good. I have a never been impressed with the Whistle Pig for some reason. I've tried about 3 bottles and it's never really grabbed me. I have yet to buy a Basil Hayden or a Bookers I don't like. Good call on the Willet pot still. I think that gets over looked a lot by people.

Now what in God name is a Bourbon Creme?:)
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Bourban Cream (Buffalo Trace manufacture) is like Bailey's but with Bourban in it. On the rocks, nice after dessert drink or with dessert or stand alone..lol, Have to have something on stand by in case the women don't like any of the Brown.
Colonel EH Taylor JR Small Batch
Agreed Willet pot doesn't get the recognition. The bottle is wicked cool to.
 
Fullyautomatic said:
Bourban Cream (Buffalo Trace manufacture) is like Bailey's but with Bourban in it. On the rocks, nice after dessert drink or with dessert or stand alone..lol, Have to have something on stand by in case the women don't like any of the Brown.
Colonel EH Taylor JR Small Batch
Agreed Willet pot doesn't get the recognition. The bottle is wicked cool to.
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Here's another version. Put a shot of this or Bourbon Cream, etc in a glass of orange or root beer soft drink over ice. The perfect summer afternoon drink. Ladies love it, and I do as well occasionally. Chris

IMG_4580.JPG
 
Terp152 said:
Here's another version. Put a shot of this or Bourbon Cream, etc in a glass of orange or root beer soft drink over ice. The perfect summer afternoon drink. Ladies love it, and I do as well occasionally. Chris

View attachment 270827
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Have not seen that one here Chris. Doubtful it will hit our stores but will definitely keep an eye out for it. Your drink concoction sounds pretty good to. I do have a friend heading to KY in a month or two to make a bourbon run so I'll have to add that to my list . Thanks.
 
Forgot, combining the Vinyl thread and Bourbon - I recently acquired Metallica Blackened American Whiskey 100th batch box set with Picture Disc Vinyl and some other goodies. I ended up with a few of them. If this is of interest, contact me and happy to pass one on at what I paid. It is a good whiskey too in my opinion. They are still out there if you search. Cool idea.

Tom
 
My knowledge of Bourbon, being an American drink is limited, and that's despite the fact I've been drinking Bourbon for over 40 years. The legal drinking age in most Australian states is 18, although children are allowed in most Aussie pubs if accompanied by an adult. Most Aussie pubs are called Hotels as they are, or were, required to provide accommodation as part of their liquor license in most states. When I was a single Bank Officer I stayed in several small town Hotels across New South Wales, from several weeks to over 12 months, good times. Worth noting the Bank was required to provide a house for married officers, which may have been an incentive ^&grin

Anyhow I've done some research into Bourbon recently, which may, or may not, be of interest to other members. To be classed as Bourbon, among other requirements, it must be made in the USA, from at least 51% corn/maize, and aged in New White Oak charred barrels.

They are not kidding about the New part:

 
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