WTA's Alcohol Thread

[MTK20]

Not sure how to open a thread poll here.

By your taste: Bulleit bourbon (the standard, non-10 year old bourbon) vs Knob Creek small batch 9 year old? Which is better?

[WeTheArmed.com]

[coelacanth]

Just as a stand alone comparison regardless of other considerations besides taste, I would choose the Knob Creek.  It has a good, full bodied character and a slightly higher proof - both gentled by the additional aging.  It is unmistakably a Beam product but to those of us who have been drinking Beam bourbon for many years that is no impediment. 

As to the question, "Which is better?" I would ask you to define "better".        Assemble a panel of experienced bourbon connoiseurs and give them both spirits in a blind taste test and I think most would arrive at the same conclusion I have.  That said, Bulleit is a pretty good glass of bourbon in its own right and can usually be had for less money than the Knob Creek.  Neither is so expensive that it is beyond the means of people determined to arrive at their own conclusion.

Generally speaking, I prefer higher proof bourbon regardless of its age.  I think 86 proof is about right for many recipes but some are better at 100 proof or even higher.  The highest I have personally enjoyed was a bottle of George T. Stagg bottled at 141 proof for that particular batch.  It was, and is, a barrel strength unfiltered spirit that has usually spent up to 15 years in the wood.  Awesome stuff but not for the faint of heart at the cash register. 

Asking who makes the "best" bourbon is like asking who has the prettiest girl friend or who has the best hunting dog or who the best NASCAR driver is - its a good way to start an argument but if you just wanted information you should have probably gone to the library.   

[booksmart]

Yeah, talk about tossing a golden apple into the room... "For the fairest," indeed...

[MTK20]

Just as a stand alone comparison regardless of other considerations besides taste, I would choose the Knob Creek.  It has a good, full bodied character and a slightly higher proof - both gentled by the additional aging.  It is unmistakably a Beam product but to those of us who have been drinking Beam bourbon for many years that is no impediment. 

As to the question, "Which is better?" I would ask you to define "better".        Assemble a panel of experienced bourbon connoiseurs and give them both spirits in a blind taste test and I think most would arrive at the same conclusion I have.  That said, Bulleit is a pretty good glass of bourbon in its own right and can usually be had for less money than the Knob Creek.  Neither is so expensive that it is beyond the means of people determined to arrive at their own conclusion.

Generally speaking, I prefer higher proof bourbon regardless of its age.  I think 86 proof is about right for many recipes but some are better at 100 proof or even higher.  The highest I have personally enjoyed was a bottle of George T. Stagg bottled at 141 proof for that particular batch.  It was, and is, a barrel strength unfiltered spirit that has usually spent up to 15 years in the wood.  Awesome stuff but not for the faint of heart at the cash register. 

Asking who makes the "best" bourbon is like asking who has the prettiest girl friend or who has the best hunting dog or who the best NASCAR driver is - its a good way to start an argument but if you just wanted information you should have probably gone to the library.   

Please clarify what you mean by it is unmistakably a Jim Beam product? I don't see why that would impede anyone from consuming a good product, after all, it is merely a brand.

I tried some bulleit years ago and I have a freshly unopened bottle in my kitchen right now and a half finished bottle of knob creek. I'm trying to be a responsible adult and finish one bottle of hard liquor before I move onto opening the next  .

I like Talisker and Laprohaig and I believe that I enjoyed bulleit when I had it. So far though, in my few years pursuing fine spirits, I have developed a particular fondness of knob creek 9 yr and Speyburn 10.

I have also tried buffalo trace and sadly, I didn't care for that one so much.

[coelacanth]

Well, in that case, it appears you like the Beam family recipes.  Saying bourbon is like saying cake.  There are as many recipes as you'd care to look up.  There are certain guidelines that have to be followed if the spirit in question is to be labeled "Kentucky Straight Bourbon Whiskey" or even "Bottled in Bond".   Every distillery has recipes they use and the real trick is to get consistency from year to year or even decade to decade.  If you taste various bourbons from different distilleries that are all approximately the same proof and the same age - say three or four year old 80 proof - you will notice distinct differences between them.  That is due to the difference in recipes and blending techniques. 

When I referred to Knob Creek as being an unmistakably Beam produced bourbon I was simply referring to the Beam style of bourbon.  I like it as well and it is certainly no impediment to enjoying the stuff.  If I left you with that impression I apologize. 

I was more fond of the Knob Creek bourbon when it first appeared on the market.  It seems to have undergone a slight recipe change or something and the price has gone up significantly.  I suppose my taste could have changed to some degree but I have been drinking bourbon for the better part of the last fifty years and I can say with some certainty that at this point I tend to notice even fairly small details in a glass of it.  These days it seems I can usually can find a bourbon I like as well or nearly as well as Knob Creek for less money.   

[MTK20]

You didn't so much give me the impression that you didn't like beam products as you did that others have felt beam products leave something to be desired. It just perplexed me, as at this point I'd probably pick a beam product over Jack Daniel's. As long as we are talking about mass produced, big brand whiskeys  .

ETA: would you mind listing off some of the whiskeys you feel are a good competitor to knob creek? For science purposes  .

[coelacanth]

Most bourbon drinkers with at least a nodding familiarity with the spirit have come to recognize the Beam style.  Most people seem to like it because last I heard Jim Beam distills and bottles more of the stuff than any other bourbon distiller.   And for the record, Jack Daniels is not technically a bourbon.  It is a Tennessee Sour Mash whiskey.  That said, the difference is probably about like the difference between 100% Vermont maple syrup and 100% Canadian maple syrup produced 5 miles further north.  They are functionally the same thing just tangled up in marketing intricacies. 

I referred earlier to the recipes for bourbon but within the distilling industry it is actually called a "mash bill".   Do a web search for that term or go to the site below.  He has a theory that there are only three "recipes" involved no matter what kind of bourbon you are drinking.  I think he's right about that.  Knowledge is power - go forth and learn.   

Perhaps this will help :  www.whiskeyprof.com

In the interest of furthering scientific inquiry:   W.L. Weller 12 year old        Willet Pot Still Reserve       Jim Beam Double Oak      Four Roses Single Barrel       Evan Williams Single Barrel       Eagle Rare 10 year old       :  these ought to be pretty available middle of the road bourbons that are close to Knob Creek in price and quality. 

If you want a decent glass of bourbon that won't cost you the equivalent of a tank of gas try these:   Evan Williams ( Black Label is 86 proof and the White Label is 100 proof )  Old Weller Antique - Original 107 Brand   

[Roper1911]

Not sure how to open a thread poll here.

By your taste: Bulleit bourbon (the standard, non-10 year old bourbon) vs Knob Creek small batch 9 year old? Which is better?

Bulleit is more rye-y. kinda a sweet, peppery taste. it's 68% corn, 28% rye, 4% malt.
Knob Creek is pretty much all corn. 73% of it. with 13% rye, and 10% barley. it's going to be a bit sharper tasting, more apple/apricot and fruit flavors. much less pepper.

[MTK20]

Most bourbon drinkers with at least a nodding familiarity with the spirit have come to recognize the Beam style.  Most people seem to like it because last I heard Jim Beam distills and bottles more of the stuff than any other bourbon distiller.   And for the record, Jack Daniels is not technically a bourbon.  It is a Tennessee Sour Mash whiskey.  That said, the difference is probably about like the difference between 100% Vermont maple syrup and 100% Canadian maple syrup produced 5 miles further north.  They are functionally the same thing just tangled up in marketing intricacies. 

I referred earlier to the recipes for bourbon but within the distilling industry it is actually called a "mash bill".   Do a web search for that term or go to the site below.  He has a theory that there are only three "recipes" involved no matter what kind of bourbon you are drinking.  I think he's right about that.  Knowledge is power - go forth and learn.   

Perhaps this will help :  www.whiskeyprof.com

In the interest of furthering scientific inquiry:   W.L. Weller 12 year old        Willet Pot Still Reserve       Jim Beam Double Oak      Four Roses Single Barrel       Evan Williams Single Barrel       Eagle Rare 10 year old       :  these ought to be pretty available middle of the road bourbons that are close to Knob Creek in price and quality. 

If you want a decent glass of bourbon that won't cost you the equivalent of a tank of gas try these:   Evan Williams ( Black Label is 86 proof and the White Label is 100 proof )  Old Weller Antique - Original 107 Brand

Thanks coelacanth! I can always count on you to do a good job of corrupting me  .

Bulleit is more rye-y. kinda a sweet, peppery taste. it's 68% corn, 28% rye, 4% malt.
Knob Creek is pretty much all corn. 73% of it. with 13% rye, and 10% barley. it's going to be a bit sharper tasting, more apple/apricot and fruit flavors. much less pepper.

It seems I'm stuck in the middle then. For instance, I have noticed the more fruit flavours in knob creek compared to other American whiskey, and that really appeals to me. You can definitely taste it in my other favourite, speyburn 10, although that scotch takes the citrus fruits and hits you upside the head with them.

The other scotch mentioned, Talisker, while I enjoy the smokiness of it, I really enjoy the pepperiness of it. It seems that one cannot have fruity and peppery in the same whisky. Interesting.

[Roper1911]

from what I gather, malt is kinda fruity, Rye is kinda peppery.
both are more of a light finish, so they'd be hard to balance together.

[Langenator]

Since we're on bourbon, l'll just throw this out there: Leadslinger's Bourbon Whiskey (they also make rye whiskey, rum, and cinnamon whiskey).

I'm far from a whiskey conisseur, but I think it's great, and even the Mrs thinks it smells terrific.

[MTK20]

Has anyone tried Adburg Corryvrekkan and would they recommend it? Would you recommend it over Laphroaig or Talisker?

[Roper1911]

I've never had it personally. (My scotch experience is limited to a single bottle of Glenlivet 12.) but from the online description of the taste I'd probably love it. I'm a sucker for an aggressive whiskey.
if you want to just try it https://www.masterofmalt.com/ offers single dram testers for most of their whiskeys/whiskys.

[Buckeye Redneck]

Has anyone tried Adburg Corryvrekkan and would they recommend it? Would you recommend it over Laphroaig or Talisker?

Haven't tried that, but the one bottle of Talisker Storm I drank was epic.  Haven't seen another in the state stores, and the only reason I bought the first was coming home from several weeks in the field and having money to burn.

[MTK20]

Haven't tried that, but the one bottle of Talisker Storm I drank was epic.  Haven't seen another in the state stores, and the only reason I bought the first was coming home from several weeks in the field and having money to burn.

I tried the Talisker 10yo, but $70 is a little steep in my current economic climate. I also prefer Speyside whisky's.

[Buckeye Redneck]

Should you end up in a situation to treat yourself, it's worth 70 bucks.  I think I paid like 45 at the PX,  and at the time with no prior knowledge, it seemed like a good deal.  Should've  got a case.

[MTK20]

Should you end up in a situation to treat yourself, it's worth 70 bucks.  I think I paid like 45 at the PX,  and at the time with no prior knowledge, it seemed like a good deal.  Should've  got a case.

I might have to. I've never heard of Talisker storm before, is it a step above the 10yo? I think my next island whisky will be Laprohaig.

Eta: I'm hoping coelacanth can answer the original question about the Adburg.

[coelacanth]

I haven't tried it either but I'm resigned to the fact that I will never live long enough to try all the different brands and expressions available within the world of Scottish spirits.  I did, however, find a bottle of something called Glen Cullen at Safeway when I was on vacation a while back.  It is labelled as a 10 year old Speyside single malt and they're selling it for $20 a bottle as of last week.  Its not great but it doesn't suck either so for the price it might be worth a look.

[MTK20]

I haven't tried it either but I'm resigned to the fact that I will never live long enough to try all the different brands and expressions available within the world of Scottish spirits.  I did, however, find a bottle of something called Glen Cullen at Safeway when I was on vacation a while back.  It is labelled as a 10 year old Speyside single malt and they're selling it for $20 a bottle as of last week.  Its not great but it doesn't suck either so for the price it might be worth a look.

Interesting. I might have to.

It's a shame that you haven't tried the adburg. I thought for certain you'd have had it at least once before.

[booksmart]

I haven't tried it either but I'm resigned to the fact that I will never live long enough to try all the different brands and expressions available within the world of Scottish spirits. 

Look at it this way: if you tried, you wouldn't (or, at least, your liver wouldn't).

[coelacanth]

Well, I was referring to the fact that there are many that are no longer made but still available to buy from stocks being aged by collectors and also to the fact that new labelings appear every year, but your point is well taken.   I am comforted by the fact that although my liver is no longer the pristeen specimen it was in my youth, it was a noble sacrifice to allow my palate to experience the wonderment of highland single malt. 

[MTK20]

Well, I was referring to the fact that there are many that are no longer made but still available to buy from stocks being aged by collectors and also to the fact that new labelings appear every year, but your point is well taken.   I am comforted by the fact that although my liver is no longer the pristeen specimen it was in my youth, it was a noble sacrifice to allow my palate to experience the wonderment of highland single malt.

Of all the scotches, I have tried very little of the highland one's. Mostly lowlands and islays.

I need to fix this.

[coelacanth]

Nothing wrong with a good Speyside.  All of the island spirits have a fairly distinct character ( technically all Scotch is produced on an island but the reference is usually reserved for the stuff from the Hebrides and the Shetlands ) as do most of the highland malts but there's plenty of good stuff produced all over the country.  If the worst thing I ever had to drink was a bottle of Auchentoshan or Glenkinchie I'd count myself fortunate.

[MTK20]

Nothing wrong with a good Speyside.  All of the island spirits have a fairly distinct character ( technically all Scotch is produced on an island but the reference is usually reserved for the stuff from the Hebrides and the Shetlands ) as do most of the highland malts but there's plenty of good stuff produced all over the country.  If the worst thing I ever had to drink was a bottle of Auchentoshan or Glenkinchie I'd count myself fortunate.

*Scratches those off the list of things to not try* 

[Raptor]

Out of curiosity, has anyone tried any of the "legal moonshine" that's popped onto the market over the last few years?