Best & worst Bourbon?
Nov 24, 2014 | 12:15 pm
#331
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Regrettably I'm nursing a cold and I didn't want to waste a glass of great bourbon when my taste buds aren't 100% ready for it. Next time I'm in London I'll head back to this bar. But as I think I've posted above, there are several other hotels and restaurants in London that serve these great whiskeys.
Nov 24, 2014 | 12:25 pm
#332
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Nov 24, 2014 | 12:28 pm
#333
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From this thread it seems that it's actually cheaper in London than in the US. Any high end bar in London is going to be very expensive for drinks. At the Rosewood Scarfe's bar I paid 9 pounds for a Manhattan I don't even know what kind of bourbon they used. However if you look above there are some ridiculous prices being paid for RPV 23 in the US. If you can even find it!
Dec 18, 2014 | 4:14 pm
#334
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The best bourbon I have experienced is the James E. Pepper 1776 15 Year. Great stuff. Actually an Indiana bourbon. James E. Pepper has four whiskeys (2 ryes, 2 bourbons) under the 1776 brand so make sure you are drinking the right one.
Dec 21, 2014 | 5:53 pm
#336
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I'm fond of bourbon, and can't stand adding water to it. Give me a glass of cold water on the side.
HERESY ALERT!
Trader Joe's brand isn't too bad for the price.
HERESY ALERT!
Trader Joe's brand isn't too bad for the price.
Dec 22, 2014 | 1:39 am
#337
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Dec 22, 2014 | 9:29 am
#338
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Liquor.com
Men's Journal
Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirits beautiful amber color comes from the wood that it's aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.
What Makes a Bourbon: A Cheat Sheet
- Must be made in the United States.
- Must contain 51 percent corn.
- Must be aged in new oak charred barrels.
- Must be distilled to no more than 160 proof and entered into the barrel at 125 proof.
- Must be bottled at no less than 80 proof.
- Must not contain any added flavoring, coloring or other additives.
Dec 22, 2014 | 9:56 am
#339
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True, you won't go to jail for labeling your Indiana whiskey Bourbon. But to a Bourbon purist it has to come from Kentucky, where they've been making it since the 1700's.
Dec 22, 2014 | 12:55 pm
#340
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There are several bourbon distillers in Texas, the best of which is Garrison Brothers.
Dec 22, 2014 | 12:57 pm
#341
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Dec 22, 2014 | 1:01 pm
#342
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Japenese malt whisky, including some single malts, can be a very fine thing (and some of them downright bargains compared to Scotch) but I've never seen them referred to as "Scotch" except colloquially.
Dec 22, 2014 | 1:03 pm
#343
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Dec 22, 2014 | 2:09 pm
#344
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Dec 22, 2014 | 5:23 pm
#345
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Well I learned something today. I thought it was illegal like calling Schramsberg sparkling wine - 'Champagne' or Yamazaki Whisky - 'Scotch'. BTW, Pritchard's, a great Tenn Whiskey, made a 'Single Malt' a few years back of barley & rye. It tasted more like Irish than Scotch & it was great. Then there's Glenora Distillery in Nova Scotia that won the right to use "Glen'. Their whiskey - meh.
Last edited by whackyjacky; Dec 22, 2014 at 5:29 pm