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(Slate)   Is fifty year-old whiskey better than twenty year-old whiskey? Depends on how desperate you are, I suppose   (slate.com) divider line 131
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7905 clicks; posted to Main » on 18 Mar 2013 at 6:48 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-19 12:13:43 AM
Dammit.  Yamazaki 18 has already doubled in price in the last 2 years.. Can we stop showing articles about good whiskey?
 
2013-03-19 12:16:51 AM

enry: I have a jar of that stuff in my liquor cabinet. Been there for 6 years.


4.bp.blogspot.com
 
2013-03-19 12:35:02 AM

mikefinch: Cerebral Knievel: only really available during passover, if you can get it before it's sold out. unfortunately.. if yer trying to run a bar that specializes in such things... it's not really a viable option.

fortunately, I'm not trying to run a bar like that. or.. run a bar period.. I'm just a beer miner. :D

This is a bit off/on topic but i just recently figured it out and i like to share:

Dr Pepper makes crappy mix -- but WHY?  Its got such a cool cola like flavour it should go great with booze right? But it doesnt. Its kinda gross. Heres why:

Dr pepper is booze flavoured already. Its a combo of cherry, vanilla, caramel, a few other minor tweaks -- and the big one you only notice once its pointed out? RUM. Dr pepper has a very definite rum note to it. The reason it doesn't mix well is the rum flavour screws with anything else you put in there. It works best with amber rum and only as a single or weaker.

\Last time i threw up at a party i drank all my booze and decided that i was drunk enough to put up with the taste of gin and dr pepper. I wasn't. I dont think i ever will be.
\\I had an epiphany about DR Pepper and i had to share. Sorry.




Almond. It's farking almond, damnit! At least that what I always thought. Same thing with Southern Comfort.
 
2013-03-19 12:38:04 AM

Cerebral Knievel: mikefinch: Cerebral Knievel: only really available during passover, if you can get it before it's sold out. unfortunately.. if yer trying to run a bar that specializes in such things... it's not really a viable option.

fortunately, I'm not trying to run a bar like that. or.. run a bar period.. I'm just a beer miner. :D

This is a bit off/on topic but i just recently figured it out and i like to share:

Dr Pepper makes crappy mix -- but WHY?  Its got such a cool cola like flavour it should go great with booze right? But it doesnt. Its kinda gross. Heres why:

Dr pepper is booze flavoured already. Its a combo of cherry, vanilla, caramel, a few other minor tweaks -- and the big one you only notice once its pointed out? RUM. Dr pepper has a very definite rum note to it. The reason it doesn't mix well is the rum flavour screws with anything else you put in there. It works best with amber rum and only as a single or weaker.

\Last time i threw up at a party i drank all my booze and decided that i was drunk enough to put up with the taste of gin and dr pepper. I wasn't. I dont think i ever will be.
\\I had an epiphany about DR Pepper and i had to share. Sorry.

well, that's the whole thing... Dr Pepper is classified as a Cherry Cola. It's TOO sweet to work right with most things, the reason that lemon lime sodas work well is because they are, in a way, creating a shortcut to make many "sour" drinks. whiskey sour, margarita etc.. which usually use a harsh sour citrus, and simple syrup to cut on top of the associated booze to balance.
Dr. Pepper just overwhelms everything in its residual sweetness to let any thing work.. and like you said.. kinda rummy...

It could work with a high and white rum like 151 but only as a cut, not as an active ingredient, spiced rum like morgans or sailer jerry is right out.. .

like everything.. you are looking for balance...


Gin an Dr. Pepper? really? how drunk were you to think that was a good Idea and are you fifteen years old?

/just far ...


Ginger ale and whiskey. Add lime if you you like mixologist shiat.
 
2013-03-19 12:42:52 AM

Munchkin City Coroner: enry: I have a jar of that stuff in my liquor cabinet. Been there for 6 years.

[4.bp.blogspot.com image 250x242]


I knew a biker turned weapons tech, that worked on the stealth fighter before the public knew about them, do that after a few visits to my dorm room. It sat on the shelf unopened for about 2 months. Yeah, he took it.

farking Captain Morgan Spiced Rum.

Dude got farked up.

/AF is a bunch of drunks
 
2013-03-19 12:48:15 AM
Cerebral Knievel get a bigger brewery.

Bruxellensis you too.

/you's both favorited in a nice pale straw color ;)
 
2013-03-19 12:54:06 AM

StoPPeRmobile: Almond. It's farking almond, damnit! At least that what I always thought. Same thing with Southern Comfort.


Almond is a weird taste though -- i do get it a bit in Dr pepper. Interesting to note that although amaretto tastes really almondy it actually never comes in contact with nuts... Its made with apricots. Weird huh? Maybe the slight taste/smell of over ripe fruit?
 
2013-03-19 12:54:42 AM

jayhawk88: "It's kaleidoscopic," another assessed. "It tastes like cigar tobacco and leather ... and then caramel and spice ... and then I taste oak ... and then ... " And finally: "It's been almost 10 minutes and I'm still tasting it!"

If reality TV was worth a damn, we'd have a show dedicated to performing double-blind's on beer/whiskey/wine snobs, audiophiles, foodies, etc, with the sole purpose of making them look foolish.


Penn & Teller's Bullshiat is pretty much all about making people look foolish. Occasional double blinds to boot!
 
2013-03-19 01:03:25 AM

crotchgrabber: I like my whiskey like I like my women. Sixteen years old and mixed up with coke.


10 years old and fruit punch?
 
2013-03-19 01:25:11 AM

jayhawk88: "It's kaleidoscopic," another assessed. "It tastes like cigar tobacco and leather ... and then caramel and spice ... and then I taste oak ... and then ... " And finally: "It's been almost 10 minutes and I'm still tasting it!"

If reality TV was worth a damn, we'd have a show dedicated to performing double-blind's on beer/whiskey/wine snobs, audiophiles, foodies, etc, with the sole purpose of making them look foolish.


I did that once with beer. The guys at work were always bragging about their "taste" for beer.
I bought a keg, they guessed, everything but  Leinenkugel
 
2013-03-19 01:28:17 AM
Anything from nine to ninety, blind, crippled or crazy............OH sorry, talking about whiskey here.
 
2013-03-19 01:35:16 AM

mikefinch: StoPPeRmobile: Almond. It's farking almond, damnit! At least that what I always thought. Same thing with Southern Comfort.

Almond is a weird taste though -- i do get it a bit in Dr pepper. Interesting to note that although amaretto tastes really almondy it actually never comes in contact with nuts... Its made with apricots. Weird huh? Maybe the slight taste/smell of over ripe fruit?


Cyanide smells like almonds too. Yep it's weird.

And fark you demon cilantro!
 
2013-03-19 03:10:09 AM
I had a bottle of a four year old highland scotch. An off brand bottling where they bottle a younger whiskey and sell it for a bit less. If was interesting, not bad, just different, a little more sharp than it's older cousins.
I get the feeling if it comes out of the still as swill, 18 years in the barrel isn't going to make it much better.
 
2013-03-19 04:48:07 AM

gibbon1: I had a bottle of a four year old highland scotch. An off brand bottling where they bottle a younger whiskey and sell it for a bit less. If was interesting, not bad, just different, a little more sharp than it's older cousins.
I get the feeling if it comes out of the still as swill, 18 years in the barrel isn't going to make it much better.


aye
 
2013-03-19 04:49:42 AM
It does beg the question though- Do you know what good Scotch tastes like coming from the malt cook ?
 
2013-03-19 05:11:03 AM
I just discovered Balvenie Doublewood (12 year) at my sister's last Christmas and loved it. $60 - $70 a bottle up in Seattle. Back home in LA I found that Trader Joe's sells it for $40! One of these days I'll splurge on their 21 year old whiskey just to try it but I'm very happy with the 12 year old variety.
 
2013-03-19 09:43:38 AM

Cerebral Knievel: doglover: johnny_vegas: I thought doglover just mistook hophead for a beer guy instead of someone who prefers hoppy beer.

Is that what it means?

Hophead sounded to me like the equivalent of somnilier, somnelier, som- "professional wine snob" in French.

Does it just mean someone who likes hops?

pretty much... Hops, and really hoppy beer is analogous to those that like really spicy food. you can crank the hell out of the hops, and that can be good, if you are into that sort of thing.. but over all, going overboard with the hops, is kinda considered training wheel craft beer. it's easy for the brewer to make hop bombs and hide off flavors with a sub par beer, and then you have the entry level craft beer lovers who equate REALLY HOPPY! and REALLY BOOZY! with REALLY GOOD!


You nailed it, brother.  I 100% agree.  That trendy hop bomb abomination crap is drinkable, but laughable from the better respected brewers.  You're going for the cake if you make that shiat, plain and simple.

And hop bombs can be really good, if done correctly and with a good sense of balance. but a good way to mess with soebody trying to name all the hops in a imperial double I/APA, is to nod in agreement, correct or not,  and then ask them to name the malts and the yeast strain used.

Exactly right again.  I brew the kind of IPA that requires close consideration of malts, body, flavor, balance, and hop bitterness vs. flavor/aroma.  I rarely brew an IPA over 55 IBU, but they are bursting with the aroma of a fresh hop bouquet, and flavor that balances the moderate but balanced malt backbone.  I like to include a tad of honey malt in the grist.  It doesn't make the beer sweet, but gives a unique flavor that compliments the hops, not competes with them.  I can't keep these beers on tap for very long; they are quite popular.
 
2013-03-19 09:46:11 AM

WinoRhino: Cerebral Knievel: is kinda considered training wheel craft beer. it's easy for the brewer to make hop bombs and hide off flavors with a sub par beer

I've often touted this theory to others as to why, in the mid 90s craft beer boom, it seemed every brewery's first beer to hit the market was an IPA. Seemed to me like an easy way to work out the kinks while immediately getting something out there for sale. Great to hear someone in the industry have a similar take. Likewise, in recent years with the Imperial hop bombs, I was entirely against them at first because they just went for huge IBUs and ABV with complete disregard for malt. You still need a malt backbone to build off of no matter what. I don't know if you can get Wachusett's "Larry" IPA down your way, but that's a great example of Imperial IPA done right.


Two other examples of IIPAs done right: Bell's Hopslam, Founder's Double Trouble
 
2013-03-19 09:51:07 AM

Luminiferous Aether: Cerebral Knievel get a bigger brewery.

Bruxellensis you too.

/you's both favorited in a nice pale straw color ;)


Cheers!
 
2013-03-19 11:29:56 AM
No
 
2013-03-19 12:07:32 PM

Bruxellensis: I like to include a tad of honey malt in the grist.


YES! I have a recipe opened in front of me in Beersmith at this moment for a nice spring IPA that has honey malt in it. I thought it would make for an interesting flavor. Glad to see I am on the right path!
 
2013-03-19 12:11:22 PM

Bruxellensis: Two other examples of IIPAs done right: Bell's Hopslam, Founder's Double Trouble


I have a great store up here where I am pretty sure I can get the Founders. Not sure about the Hopslam. But thanks-- I'll have a look. My local watering hole has a few barrels of Nugget Nectar on tap right now. I like that one too. I recently found out it has a very similar malt base to their Hopback Amber which I really enjoy.
 
2013-03-19 12:21:06 PM

WinoRhino: Bruxellensis: I like to include a tad of honey malt in the grist.

YES! I have a recipe opened in front of me in Beersmith at this moment for a nice spring IPA that has honey malt in it. I thought it would make for an interesting flavor. Glad to see I am on the right path!


Definitely.  Just don't overdo it.  It should compliment the hops, and help showcase the flavor and aroma with a sweet-like flavor to ride on.  I use about 3 or 4% in the mash.
 
2013-03-19 12:52:20 PM

Bruxellensis: Definitely. Just don't overdo it. It should compliment the hops, and help showcase the flavor and aroma with a sweet-like flavor to ride on. I use about 3 or 4% in the mash.


I have 5% in there now. I'm probably okay with that, I imagine.
 
2013-03-19 12:58:17 PM

WinoRhino: Bruxellensis: Definitely. Just don't overdo it. It should compliment the hops, and help showcase the flavor and aroma with a sweet-like flavor to ride on. I use about 3 or 4% in the mash.

I have 5% in there now. I'm probably okay with that, I imagine.


Yeah, that's a bit on the high side for my taste, but that will also depend on your hop bill.  Are you going for 70 IBU or higher?  5% honey malt in that case might be about right.
 
2013-03-19 01:10:49 PM
So all this talk about single malts, but nobody pointed out there is a single page version of the article that subby could have linked?
 
2013-03-19 11:16:13 PM
hmm.. got several sacks of unused honey malt I'm getting ready to off load on some home brewers in a a "come n' git it out of here!" arrangement.

also victory malt.. some special caramunich.. and far, far too much yellow flaked maize..

we wont speak of the maize.. I told the boss man to take it home and feed it to his chickens.. the boss man is not to be confused with fearless leader..

Maybe I can toss it with some simple syrup and sell it off as organic frosted flakes cereal? same damn thing really..

fun times bringing in the and orginizing the quartletly specialty grain shipment.. the base malt comes in twice a month in 50,000lb drops to fill the silo.. everything else comes in in 50lb sacks on a couple of semi trucks... and of course.. the city is doing sewer line work up the main road and directing traffic up the one way side road that is basicly our loading dock...

almost got t-boned on the forklift three times that day by jackasses flying down the wrong way down the one way road the day I was doing non wet work.. this one jack ass actually got beligernet with me for his fark up.. all but flipped me off and was air cussing me out of the window of Beamer for DARING to come out of the hole to grab another pallet of grain as he was FLYING down the wrong way of a one way road..

shouldve put the forks through the windshield and put his car... somewhere.. but.. alas.. I am too much of a nice guy.. I just flipped him off and told him to go fark himself for getting pissed off at me for getting in the way of him breaking the law..

alright.. got that off my chest..

carry on good people.
 
2013-03-20 01:15:37 PM

doglover: That's why whiskey and vodka, which are basically the same thing at the time of manufacture, are so radically different in color and flavor. Whiskey is aged in barrels which gives it the tannin coloration and the woody flavor, vodka is not.


You may know this, but it's important to note that whiskey is distilled fewer times and to a lower proof than vodka. Vodka is generally ethanol and water with very few "impurities" remaining. Bourbon, for example, can't be distilled to higher than 80% abv, so at least 20% of the spirit is whatever is left from the grain and yeast (not impurities, but flavor; the same things that flavor bread and beer). Bourbon is generally distilled twice, while vodka is usually distilled many times over.
 
2013-03-20 01:31:12 PM

cptjeff: Jack is a bourbon. Not a very good one, mind you, and they don't like to use the word because they like to pretend that "Tennessee Whiskey" is somehow different. In reality, it's legally defined as bourbon made in Tennessee where it's defined at all, the term is just marketing. There are other bourbons that do the charcoal filtering, and "sour mash" is a process, not a type of whiskey, and is used in nearly all bourbons and ryes.


Many bourbons are filtered, yes, but after barreling. JD filters the white dog. Also, straight bourbon can have no flavor added that isn't grain, yeast, water, or charred oak. JD uses sugar maple charcoal.
 
2013-03-20 02:35:30 PM

FDR Jones: cptjeff: Jack is a bourbon. Not a very good one, mind you, and they don't like to use the word because they like to pretend that "Tennessee Whiskey" is somehow different. In reality, it's legally defined as bourbon made in Tennessee where it's defined at all, the term is just marketing. There are other bourbons that do the charcoal filtering, and "sour mash" is a process, not a type of whiskey, and is used in nearly all bourbons and ryes.

Many bourbons are filtered, yes, but after barreling. JD filters the white dog. Also, straight bourbon can have no flavor added that isn't grain, yeast, water, or charred oak. JD uses sugar maple charcoal.


Plenty of bourbons filter the white dog. That's not all that unusual, nor is it in any way determinative of the definition of the whiskey. And the charcoal "mellowing" doesn't affect it being bourbon at all- Jack Daniels pretends that it does, but The US Government has looked at it and shrugged- it doesn't count as additional flavoring, it counts as filtering. It fits every element of the legal definition of bourbon, and when we make trade deals (NAFTA, for example), we protect the term "Tennessee Whiskey" as a subcategory of bourbon.

It's glitz. It's Marketing. Jack is overpriced bourbon. If you like it, whatever. More power to ya. But recognize that they're not actually as special as they pretend to be.
 
2013-03-21 02:29:38 AM

cptjeff: It's glitz. It's Marketing. Jack is overpriced bourbon. If you like it, whatever. More power to ya. But recognize that they're not actually as special as they pretend to be.


its not bourbon. but other than that yer right.
 
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