Author |
Message |
Doughnut
| Posted on Saturday, January 26, 2008 - 10:41 am: |
|
SCREECH. I really need to smuggle a few bottles of that. (JD is TECHNICALY classified as a liqour, not bourbon.) |
Ryker77
| Posted on Saturday, January 26, 2008 - 10:58 am: |
|
I toured the Wild Turkery distillery last month. Also been to the JD and the other distaller up the river. |
Loki
| Posted on Saturday, January 26, 2008 - 11:22 am: |
|
did ya know..... that the use of the charred kegs was caused by an accident. The charred oak is what gives bourbon its distinct color and flavoring that by an act of congress. Bourbon IS the national drink. Said act also defines what is legally a bourbon. |
Johnnylunchbox
| Posted on Saturday, January 26, 2008 - 11:56 am: |
|
From my history channel gleanings. The charred oak resulted from one of the makers trying to recycle old fish barrels. He charred the insides to get rid of the fishy smells. He shipped them down river and when the end consumers sampled the aged product they raved about its sweetness and smoothness. The charring caramelizes the natural sugars in the wood and produces the unique sweetness. As the bourbon ages in barns, it is is subject to daily and seasonal temperature variations which cause the barrels to expand and contract and absorb and expel the bourbon continously. This repeated cycling allows the bourbon to take advantage of the mellowing properties of the charred wood. What makes older bourbon so expensive (aside from its finer drinking quality) is that the longer it ages the more is lost to evaporation. The older it gets the less bottles there are to be had. The lost portion is referred to as "the angel's share". |
Brumbear
| Posted on Saturday, January 26, 2008 - 04:05 pm: |
|
Thats good to know cause if the angels are holding out on me in the heafter I'm calling them on it. |
Kowpow225
| Posted on Saturday, January 26, 2008 - 04:06 pm: |
|
Knob Creek mixed with some A&W root beer. Delicious. Call em knobby root. |
Johnnylunchbox
| Posted on Saturday, January 26, 2008 - 04:30 pm: |
|
Thats good to know cause if the angels are holding out on me in the heafter I'm calling them on it. I like that. LOL |
Ceejay
| Posted on Sunday, January 27, 2008 - 03:52 am: |
|
another claven moment is if I remember right the scotch makers buy the whiskey barrels when they are done with them as the whiskey makers only use them once. Certain scotch distillers will only buy from certain whiskey distillers... |
Diablobrian
| Posted on Monday, January 28, 2008 - 02:20 am: |
|
Scotch barrels come from Brandy makers IIRC. |
Mr_grumpy
| Posted on Monday, January 28, 2008 - 03:49 am: |
|
It depends on the distillery, some use whiskey barrels, some use cognac barrels, some wine, some sherry, about the only consistent factor is that they're oak. Personally I like a nice Speyside Single Malt for sipping, & a blended like Bells or Famous Grouse, diluted with 7up or similar, for drinking (else I pissed too quick) |
Mr_grumpy
| Posted on Monday, January 28, 2008 - 04:04 am: |
|
If I can get it past Customs, I'll try & bring a bottle of "Eau de Vie" to Homecoming. Literally translated that's "water of life" which is where Whisky (with or without an E) comes from, the gaelic "uisge beatha" means the same thing. The local Breton version is made from apples, (well mostly apples) & up until the end of last year was legal, but the wonderful French government wouldn't renew the derogation, & so another regional tradition bites the dust. |
Jackbequick
| Posted on Monday, January 28, 2008 - 09:28 am: |
|
Grumpy, Have you ever tried Mirabelle? "mirabelle -French spirit prepared by distillation of yellow-green mirabelle plums; strong fruity aroma, not sweetened." I lived in Sampigny (Meuse) in the late 50's and that was a favorite in that region for taking the chill off on a cold day. My Dad (in the Air Force, stationed at Toul-Rosieres AB) always had some around. It was crystal clear and his usually arrived in bottles without labels, acquired through local friends. It was the moonshine of that region if I remember right. I remember him wondering what it would have been like aged in wood for a few years. Of course, we had no wood and none of it survived that long. Jack |
Mr_grumpy
| Posted on Monday, January 28, 2008 - 03:24 pm: |
|
Most regions in France have something along those lines depending on the available local produce. Cognac being the most famous of course. |
Newfie_buell
| Posted on Monday, January 28, 2008 - 08:14 pm: |
|
Hey Grumpy, Just send it to me. I still haven't cracked open that bottle of "Aberlour" you brought with you last March. I'm waiting for a special occasion. |
Johnnylunchbox
| Posted on Monday, January 28, 2008 - 08:49 pm: |
|
It seems most countries have their own version of Hooch. The Italians have Grappa, which I imagine to be similar in concept to the French Eau de Vie. Geography playing a big role in the produce used, for instance chestnuts up north. |
Mr_gto
| Posted on Wednesday, January 30, 2008 - 05:21 am: |
|
On my first anniversary (jan.6th of this year) my wife and I went to Chicago because thats were she wanted to go. Of course the first thing i do is find a seedy Irish bar to have a drink at. I knew Id found the right place when i walked in and the was soccer on and I couldn't understand anyone. The bartender is straight off the boat from Ireland and he buys me a shot of 12 year Red Breast Pot Still Irish Whiskey. If you have a chance try some you love it. I loved so much I staggered out of the bar with a better part of a 5th in my blood stream!! |
Hootowl
| Posted on Wednesday, January 30, 2008 - 11:15 am: |
|
Gotta go with BorrowedBike on this one. Blantons takes the cake. |
86129squids
| Posted on Wednesday, January 30, 2008 - 01:04 pm: |
|
Got myself a pint of Maker's yesterday as I was suffering badly from a head and chest cold. Fixed up a toddy with a little honey and some kombucha tea, felt much better. Ended up drinking a couple on the rocks, mmmmm tasty! Slept much better than the night before. |
Borrowedbike
| Posted on Wednesday, January 30, 2008 - 01:58 pm: |
|
That's cuz your my best friend... Many a bottle of "The Kicking Chicken" has fallen before Hootowl and I in our younger years... We even dubbed the noise of a cork coming out of the Wild Turkey a "Happy Noise" BTW Hoot, I scored a bottle of "The Abyss" for you |
Hootowl
| Posted on Wednesday, January 30, 2008 - 10:12 pm: |
|
Nice. I'll be up in Feb-Mar, as usual. |
Hootowl
| Posted on Wednesday, January 30, 2008 - 10:17 pm: |
|
BTW, Bourbon must be aged in NEW American oak barrels for a minimum of two years to be called Bourbon. Most used barrels are sold to distilleries in Scotland and Ireland. According to Discovery Channel anyway. |
Gotj
| Posted on Wednesday, January 30, 2008 - 10:31 pm: |
|
Borrowedbike, I'm with you on the Blanton's single barrel bourbon. Just writing about it has me wanting some. I'm may take it to MBV but leave it at the cabin because the cabin is 16 miles from TWO. Don't want to try those miles after dark AND Blanton's. Scotch - Doublewood by far. Now for a nightcap. |
Hootowl
| Posted on Wednesday, January 30, 2008 - 10:43 pm: |
|
Sorry pwnzor, did see your post. Much better. |
Hammeroid
| Posted on Wednesday, January 30, 2008 - 10:51 pm: |
|
Potcheen |