Bourbon

[Surreal]

$$$ [$90]- Woodford Reserve 1838 Sweet Mash

I know, I know, Woodford is on the Brown Forman verbotten list, but this 2008 edition of their "Masters Collection" is really something else. I've read, but can't confirm that this is the first sweet mash that has been commercially produced in the US since Prohibition. That, coupled with the fact that I've gotten to know the Master Distiller Chris Morris over the course of a few personal selections causes me to be a big fan of the Woodford Reserve Distillery, but still a sworn MDM card carrying enemy of Brown-Forman.

That being said, this is a fine mash.

"Sour mash" is the process through which US bourbon is made. Sour mashing is where you take a bit of the previously fermented mash [from the last batch] and add it into the new batch. Canadian, Irish and Scotch whiskey's are typically of the sweet mash variety where there is no fermented mash added.

If you just take the grains [wheat, rye, barley, corn] and grind it and then mix with water, you will get a sweet mash after heating it to convert the starches into fermentable grain that the yeast will then consume and convert to alcohol. Once that conversion has taken place, you can take some of that fermented mash and plop it into your next batch of "sweet mash" and you'll get a sour mash.

How? Well, it lowers the pH of the sweet mash for one. Since the yeast performs best in the 5-6pH range, the neutral pH of sweet mash [about 7] needs some help to get things moving and dumping previously fermented mash into a sweet mash does just that - it gets the process moving by lowering the pH level a notch or 2.

As best I can tell, since prohibition, sour mashing has been the way to go for all bourbon makers in the US. Chris Morris decided to go really old school and whip up a batch of sweet mash as his 2008 Master Collection. He previously had done a Four Grain Bourbon and a Sonoma Cutrer [aged in chardonay barrels for a few months].

So, how does it taste.......

I went side by side with a personal selection Woodford Reserve from 2007 [sour mash bourbon]. Each was poured neat. each was hit with a splash of water. The difference was readily apparant. The sweet mash had a bigger nose with more intense aromas of maple sweetness and a subtle oakiness. The taste had a bit more bite in a good and spicy way. But it was the sweet maple smell as you sipped that really got your attention. A proper glass that allows you to truly sample the nose and the taste helped. The finish was similar to other sour mash Woodford Bourbon's I'd had - nice and warm with a pleasant bit of spice and rye.

I like comparing apples to apples when I'm sampling. Rye to rye, sour mash to sour mash. But with this unique bottle of bourbon, you get an opportunity to taste something that i do not believe has been commercially made in over 150 years. Pretty cool.

[Frankennietzsche]

FNZ, have I mentioned lately how jealous I am of the Bourbon selection you have?

Well, if it's any consolation, I'm either broke or on a tight budget most of the time and can't afford the good stuff like I used to be able to do. What's worse, having the money but not the selection or vice versa? Punch in the throat or kick in the balls?

[Cross]

As an aspiring Bourbon aficionado, let me convey the most heartfelt thanks to the incredible work you guys do. I've been a casual reader of these forums for a while now, but this thread, and the heights it aspires to have compelled me to take the plunge, and finally become a part of the community.

[TheBigCasino]

William Larue Weller 2008 Edition

Price: $$$$

Proof: 125.3 ( each bottling can vary )

A buddy of mine works at a specialy liquor store so I was lucky enough to walk out with two 80 dollars bottle of this limited edition ( released yearly ) at a still uppity 60 bucks a pop. I'm only used to the standard ( and what may be the standard for midshelf whiskies ) Old Weller 107, which has a taste that... Well, to the uninitiated, it's a hand grenade, to those that know Old Weller, it's a sharp blend of honey and vanilla, each taste presenting it to you - no holds barred. So me, being me, running into a bottle of Weller that establishes itself firmly in the Booker's proof range was, to say the least, exciting.

Nose: Very sweet, the vanilla and molasses are what you'll get first with maple lurking there as well. It's a different aroma ( and taste ) because no rye is used in the mash, only wheat.

Taste: It has a noticeable fruit taste, mixed evenly and vanilla and spots of carmel. There are tinges of cinnamon, those notes are there as well, but are overpowered by the already mentioned carmel and vanilla. What I like most about this Bourbon, is the tastes come at you at once, you get a bit of each, and hints of the others ( oak, and even raspberry, yes, raspberry ) . It doesn't attack you, but at the same time, when you taste it - you know you're drinking. It's as if the OW 107 grew up, not to say the 107 is immature in any way shape or form, but the tasting experience here is a lot more complex.

and since this is a Bourbon thread, here's our subject placed symbolically ahead of some of Scotland's most powerful.


(note the MDM page in the background, just so ya know I 'aint making this stuff up ).

enjoy.

[Resident Asshole]

I know we already have a review of Bulleit in this thread, but here's a link to one I did for Liquor Snob.

http://www.liquorsnob.com/archives/2007 ... review.php

[ivan]

Evan Williams Black Label

Price: $$
Proof: 86

Most likely the most mentioned Bourbon on this board, and brought to us by the good folks at Heaven Hill, Evan Black finds a great balance between flavor, strength, and price. It's aged 7 years.

The initial sniff has rich, dark notes- almost a leather. The first taste has a pleasant bite, and smoky notes. There's the typical Bourbon caramel, and a nice side of honey and citrus. It tastes thick, and has a nice sweet aftertaste. Further sips repeat the process, although a nice char flavor pops up now and again.

A splash of water, and the characters are elevated. The initial flavors remain, with the citrus notes becoming more highlighted. There is also something new- a mint or pine flavor. It's tough to describe, but it's cool and herbal.

Overall impression- this is a serious Bourbon. Don't let the price tag fool you- it doesn't taste cheap. I would far rather drink this than the Eagle Rare I reviewed earlier, and you can buy a 1.75 liter bottle for less than you'd spend for 750 mL of Eagle Rare.

Would I mix this? Absolutely. I cannot think of a single typical Bourbon cocktail where this would not be at least adequate.

Bottom line- I highly recommend this Bourbon. For the novice, it will mix well with anything. For the more experienced Bourbon drinker, it provides a great taste at a remarkable price. If you don't have a bottle, go out and buy some. Right now. Or, at least, at the first practical opportunity.

[Judge]

Eagle Rare 10 Year Old

Price: $$$
Proof: 90

When you pop the cork on this Bourbon, the aroma is overwhelmingly caramel. Upon first sip, the taste is surprisingly oak up front, then caramel. There is surprisingly little burn when you swallow, and the aftertaste is a pleasing honey. Subsequent sips follow the same pattern, but it seems that the flavors cycle back and forth more rapidly. There is also a fruitiness that I can't quite describe, but it's very nice.

Adding a splash of water... whoa! That really mutes this Bourbon. The caramel is almost the only flavor that comes through. Nothing else. At all. I have never tasted a Bourbon holding up this poorly against a simple splash.

On the whole, I would recommend this only for someone looking for sipping straight Bourbon. If a splash of water mutes this Bourbon this much, I don't see it holding up well against mixers. It's quite good straight, but there are better Bourbons available for the money.

This review turned into a birthday present from Ruiner and Crystal to me today. I'm quite pleased with the smooth taste. Thank you again sir for your service. Mixing this would truely be a sin. A real gentlemen's bourbon.

[peetie44]

You guys are killing me with this thread.

One of the problems with drinking in Europe is, there are basically three brands of bourbon: Jim Beam, Four Roses and, of course, TJD -- which I'm doing my best to educate the locals about.

I did see Maker's at the Brussels' duty-free...

OUTSTANDING THREAD, IVAN!!!

[ivan]

Ancient Age

Price: $
Proof: 80

From the hills of Frankfort comes Ancient Age. This is a light-colored Bourbon, resembling diluted iced tea. There is almost no discernible aroma.

The first sip is tart, with a light charcoal flavor. There is not so much as aftertaste as an after-feel. My tongue feels fuzzy. The second sip burns a bit more, but the taste has moved away. There is very little flavor here. Perhaps a splash of water will open this up.

Nope.

It watered down the burn, and nothing more. I find myself drinking this more quickly than other Bourbons I've sampled.

This is a Bourbon I'd recommend to someone who drinks Bourbon and cola. If you're going to mask the flavor anyway, why not pick up something cheap? On the bright side, it will perform as advertised. It will get you drunk, and doesn't cost much money. Sometimes, that's all you're looking for, and Ancient Age will definitely satisfy in that regard.

[fizzmaster]

Sometimes I really miss Louisville. (This is not even half the amount of Bourbon that Old Town Liquors in the Highlands has for sale. This place was across the street from me. No wonder I was drunk the entire time I lived there.)

[ivan]

Maker's Mark

Price: $$$
Proof: 90

(I normally wouldn't review two Bourbons in this short a time span, but I wanted to end the day's tasting on a positive note.)

You can't get to Loretto from here, but it's worth the journey. Tucked back along a creek, the Samuels family brings us the distinctive red-wax dipped bottles of Maker's Mark. In the interest of full disclosure, I need to say that I am a Maker's Mark Ambassador. I will try to be impartial.

The first sip is luxurious. Caramel, cherries, and leather. Very little aftertaste, and a burn appropriate to the 90 proof as it goes down. The second brings a few more corn notes into play. There is a very silky mouth-feel, and the legs that Maker's leaves on the glass are quite full.

Adding a splash of water seems unnecessary, but we'll go ahead and give it a shot. Interesting- it seems to sharpen up a bit, and the corn notes jump out a little more boldly. Almost similar to Wild Turkey in flavor.

In the end, nothing but the highest recommendation for this Bourbon. You'll pay a little more, but it's well worth it. I would expect nothing less from a whisky that long used the advertising tagline "Tastes expensive. And is."

[Frankennietzsche]

there are basically three brands of bourbon: Jim Beam, Four Roses and, of course, TJD

That's two brands.

[ThirstyDrunk]

Right on wit ya Ezra Brooks.

[ivan]

Jim Beam White Label

Price: $$
Proof: 80

Fred Noe, the son of the late Booker Noe, is the master distiller for Jim Beam, and their white label Bourbon is the top selling Bourbon in the world.

It's color is slightly pale, and its faint aroma is charcoal and caramel. The first sip has dry, almost dusty notes, with the caramel and charcoal jumping to the forefront. The aftertaste is mild, and predominantly corn. There's a nice, light burn. Follow-up sips replicate the results of the first. Much less vanilla than some Bourbons, but it's there on the fringes.

A splash of water improves this Bourbon immensely. The flavors really open up. Repeated tastings confirm this.

I would recommend this for novice Bourbon drinkers, as it is basically the benchmark Bourbon. It would hold up well in a variety of cocktails, although there's probably a better-suited Bourbon for any particular one I could name. There's a reason it's the top-selling Bourbon. Well, two. Advertising, and the fact that it's versatile. A more experienced Bourbon drinker will probably want something with a bit bolder flavor, but you're not going to go wrong with Beam White. In fact, there will probably be a bit of nostalgia in the taste, because you've had it before.

[ivan]

Jim Beam Black Label

Price: $$$
Proof: 86

Aged for eight years, Jim Beam Black is the top end of the Jim Beam family. The higher-end of the Beam products are their small batch/single barrel products, like Knob Creek and Booker's.

This Bourbon has an almost amber hue, and an aroma of honey and caramel. The first sip is... heavenly. Strong caramel, hints of honey and vanilla. Not much corn flavor. The aftertaste is honey fading into corn. Subsequent sips bring a little more corn to the front, and possibly a touch of cherry. The main flavors is still caramel.

A splash of water enhances this Bourbon. The caramel is still there, the flavors just seem bolder. The aftertaste picks up much more of a cherry flavor, and there actually seems to be a slight increase in the burn.

This Bourbon could stand up to cola, lemonade, or ginger ale, but you would be better served drinking it on the rocks. If a novice was looking to step into the world of Bourbon, I would point him in this direction because of the great taste and relatively low price. Experienced Bourbon drinkers already know about it.

It's amazing how much more flavor this has than its younger brother. I'm noticing a strong correlation between color and taste which had simply never crossed my mind before. The darker and/or more red the Bourbon, the more it has taken from the barrel, and the more flavorful it will be. However, the lighter brown, more tan Bourbons tend to have a sharper taste and less inherent sweetness. So, if you're looking for something to mix with cola at a ball game, grab a lighter Bourbon. If you're looking for something to drink at home, or you're in a bar and see an unfamiliar bottle, look at the color to steer you in the right direction. If two bottles cost the same, take the darker/redder Bourbon.