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(Foodbeast)   Bourbon vs. Whisky...everything you need to know to not sound like a dumbass   (foodbeast.com) divider line 219
    More: Advice, subtlety, whiskey  
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15639 clicks; posted to Main » on 14 Oct 2013 at 8:23 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-10-14 11:02:04 PM  

rattchett: Had some Bulleit rye in San Fran.  Different than Canadian rye - had a bit of a scotchish bitter finish (like Aberlour 10 year old) but it grew on me.  Still prefer 40 Creek rye.  But whisky and whiskey are all awesome in my book.


Bulleit rye is awesome sipped once decanted. It has an amazing up front sweetness, not overpowering, and needs no mixer. I bought a bottle of the rye and the Bourbon at the same time. Still mixing the first bottle of bourbon, have sipped through 3 bottles of rye.
 
2013-10-14 11:03:15 PM  
FightDirector:

A pair of recommendations for your cabinet:

[cigarbrief.com image 301x400]

I can't stand to see a man have nothing but Glenfidditch in the cabinet for scotch.  Any Islay would help - Oban or Bowmore are also good choices, but Laphroaig Qarter Cask and Laphroaig 10 Cask Strength are my "go-to" scotches.


I'll have to look for that scotch, to be honest I've not have much luck with finding a scotch that I like. However I've tried very few, I'll keep searching

As for bourbon, find some of this:

[vintageliquor.com image 500x500]

Up until about two years ago it was frustratingly difficult to find (they stopped selling it in the US for something like 40 years for a stupid reason).  Fortunately, that has changed.


My dad has some of the Four Roses, it's not bad. I tried a few different kinds when I went on their tour 2 years ago.
 
2013-10-14 11:05:48 PM  
Let me see what the Kirkland bottle says-

Ahhh, bourbon!
 
2013-10-14 11:06:59 PM  

OtherBrotherDarryl: Hello

[www.skinnerinc.com image 219x300]


I got to try that, along with the 10, 15, & 20 yr old, last year when I took my dad to the father's day event at Buffalo Trace. That was some amazing stuff.
 
2013-10-14 11:07:12 PM  
I have space in my cabinet, a couple hundred bucks and a liquor store across the street.  I thank you all for your input into my purchases for tomorrow.
 
2013-10-14 11:08:24 PM  

BKITU: Ablejack: Donnchadha: mediaseth: Second axiom of whiskey: No finer bourbon then Jack Daniels.

Wait, what? JD is fine and all, but not a bourbon.

Annex 313.
Canada and Mexico shall recognize Bourbon Whiskey and Tennessee Whiskey, which is a straight Bourbon Whiskey authorized to be produced only in the State of Tennessee, as distinctive products of the United States. Accordingly, Canada and Mexico shall not permit the sale of any product as Bourbon Whiskey or Tennessee Whiskey, unless it has been manufactured in the United States in accordance with the laws and regulations of the United States governing the manufacture of Bourbon Whiskey and Tennessee Whiskey.

NAFTA changed nothing. Even the language quoted shows no change. Bourbon is bourbon wherever in the US it is made. Always has been. There is great bourbon made in many states. Heck, California is home to some of the finest.

The point of the clause is to prevent Canada and Mexico from distilling their own bourbons and selling them as such. It ensures that anything distilled or sold in Canada/USA/Mexico as "bourbon" is in fact genuine American bourbon. Without the clause, the USA's legal definition of bourbon has no effect in those countries. See also: jurisdiction.


Right, I can see that. But the clause did not change it so bourbon (made in the US) could be made outside of Kentucky. That's what I was replying toward; the claim that it was because of NAFTA bourbon could be made anywhere in the US. But I do appreciate you clarifying the intent of the clause.
 
2013-10-14 11:15:54 PM  
Count me amongst the rye drinkers. I strongly prefer it over bourbon or any other American whiskeys. It's got a wonderful zing to it.

/Bulleit
//Redemption
///Knob Creek
////Yum
 
2013-10-14 11:21:07 PM  

TheWhoppah: Maker's Mark is too sweet unless you are making a sweet cocktail like an Old Fashioned and, if you are doing that, you might as well use Jim Beam.


Or you could just make the old fashioned with rye, the way it's supposed to be made.
 
2013-10-14 11:30:39 PM  

OtherBrotherDarryl: Hello

[www.skinnerinc.com image 219x300]


Pappy boldly enters the thread and kicks everyone's ass!
 
2013-10-14 11:34:02 PM  

kptchris: [boozedancing.files.wordpress.com image 850x850]


Oh, sweet Jesus, yes!
 
2013-10-14 11:35:26 PM  
Think I'll finish Thanksgiving Day (Canada) with the last of the Archive 21.
www.islandnet.com
 
2013-10-14 11:35:30 PM  

TheManofPA: There can be only one: (followed by pic of Macallan 18)


I confess I have been unfaithful:

encrypted-tbn1.gstatic.com

on more than one occasion. :>/

I haven't had any in years, but I was stationed at one time with a fine gentleman who married a Scottish lass while stationed there - he only broke out the single malt for special occasions, instead choosing to drink, iirc:

encrypted-tbn0.gstatic.com

possibly one of the aged variety, I honestly don't remember.


Bourbon in excess and I are not friends the next morning. I do enjoy an occasional taste of:
.
encrypted-tbn1.gstatic.com

/Sidetrack, but yesterday I discovered if it is 'mixed drinks' night, and you want to boost the alcohol, (and imho taste), substitute Harlequin liqueur for triple-sec. Oh, my. And, going the other way - reducing you're alcoholic intake, substitute Aperol for Campari... Sorry if that is noob knowledge, it was new to me :)
 
2013-10-14 11:37:57 PM  
This is all I have in the whiskey dept.
www.golocalprov.com
 
2013-10-14 11:38:07 PM  

Ooba Tooba: Can anyone pount me to an excellent rum to sample?


My personal favorite is [Ron] Matusalem Clasico, (10 year Solera) at least for sipping. It is described as being Cuban in style but produced in the Dominican. [Republic] I'd say it's pretty decent, but not as excessively sweet as most rums. It's got a fair balance, according to my palate and memory, at least.
 
2013-10-14 11:43:46 PM  

Tired_of_the_BS: Sidetrack, but yesterday I discovered


Yo
 
2013-10-14 11:53:28 PM  
I normally would not click on a sponsored link, except this one was not clearly marked.
 
2013-10-15 12:01:15 AM  
Our double blind jury of twelve found Evan Williams to be the best cheap bourbon.  Eagle Rare and 1792 tied amongst higher end bourbons, both beating more expensive bottles.
 
2013-10-15 12:01:54 AM  

illannoyin: It's really easy for me.

Tanqueray and tonic please.

/Can't have the brown liquor
//The chemical reaction it has with my Scottish blood is very bad


Are we brothers?

If so, I may or may not have to kill you, depending on which side of the family you are from!

But until that day comes, cheers!
 
2013-10-15 12:04:47 AM  

AverageAmericanGuy: Seriously, though.


I'm meh on Yamasaki.

Also, I'm distracted by models drressin only in milk.

http://foodbeast.com/2013/10/09/breathtaking-photos-of-models-wearing - nothing-but-milk/

Nsfw, but mobile fark will probably mange the link anyway.

I'm also meh on mobile Fark.com
 
2013-10-15 12:05:58 AM  

Axel_Gear: This is all I have in the whiskey dept.
[www.golocalprov.com image 360x562]



That looks a wee bit yellow...
 
2013-10-15 12:06:08 AM  
I prefer scotch, but Maker's Mark is pretty good.
 
2013-10-15 12:06:50 AM  

areeves79: Count me as one of the "drink what you like crowd", if you like it then that's all that matters.

I usually drink Bourbon, but I've been known to drink other spirits & liquors too. I'm usually willing to try something at least once.

This is my current favorite in my "collection":

I also prefer it chilled.

Here are some pictures of my liquor cabinet:


Impressive.

I was never able to keep a collection.

Well, not in my belly, I mean.
 
2013-10-15 12:07:09 AM  
i.imgur.com
 
2013-10-15 12:08:52 AM  

sendtodave: areeves79: Count me as one of the "drink what you like crowd", if you like it then that's all that matters.

I usually drink Bourbon, but I've been known to drink other spirits & liquors too. I'm usually willing to try something at least once.

This is my current favorite in my "collection":

I also prefer it chilled.

Here are some pictures of my liquor cabinet:

Impressive.

I was never able to keep a collection.

Well, not in my belly, I mean.


Not outside my belly, I mean, I mean.

I mean...

Look, what I'm trying to say is that I'm a binge drinking alcoholic.

Isn't that funny?
 
2013-10-15 12:16:32 AM  

Veteran of the Cola Wars: jshine:

Though I will agree that a Tom Collins is a fine summertime drink.

/ and a Martini with no vermouth is really just cold gin -- I know it's fashionable to like them "dry" to the point of being cold gin rather than a mixed drink (Winston Churchill apparently liked them that way), but its an order that just screams "alcoholic".  ...may as well order a Long Island iced tea.

Yes. If you do add vermouth, a tiny splash should be added to the shaker, shaken around sans ice, and the excess poured out. Give it to the dog or something. Pour it in a houseplant.

The problem is, there is this margin. A tiny bit is fantastic when applied right. The problem lies in application. Once you cross the line and add even one drop to much, the whole drink is ruined. Takes on a cloying flavour that is gag inducing. And it is damn near impossible to find a bartender that actually knows how to make a proper martini, with all the confusion about vodka martinis and appletinis and pre-measured drink dispensers and whatnot. So it generally isn't safe to order a martini. So, you order straight up gin. Or as you called it, the alcoholic option.

It is best to make them at home.

/A really good martini is a bit like a pan galactic gargle blaster.
//Divine.
///I like mine with sapphire gin.


Get better farking Vermouth! I swear the singular reason that the Martini got so far away from its roots as a cocktail is the arseholes at Rossi that make a truely terrible white Vermouth. Try Vye, it's a very good California brand, I use their red in my Manhattans and it's so superior to Rossi's crap that I can't drink them out anymore unless it's at the local club that makes their own Vermouth (even better than Vye but they don't sell it).
 
2013-10-15 12:19:21 AM  
drinks.seriouseats.com

FTW
 
2013-10-15 12:23:30 AM  

robodog: Veteran of the Cola Wars: jshine:

Though I will agree that a Tom Collins is a fine summertime drink.

/ and a Martini with no vermouth is really just cold gin -- I know it's fashionable to like them "dry" to the point of being cold gin rather than a mixed drink (Winston Churchill apparently liked them that way), but its an order that just screams "alcoholic".  ...may as well order a Long Island iced tea.

Yes. If you do add vermouth, a tiny splash should be added to the shaker, shaken around sans ice, and the excess poured out. Give it to the dog or something. Pour it in a houseplant.

The problem is, there is this margin. A tiny bit is fantastic when applied right. The problem lies in application. Once you cross the line and add even one drop to much, the whole drink is ruined. Takes on a cloying flavour that is gag inducing. And it is damn near impossible to find a bartender that actually knows how to make a proper martini, with all the confusion about vodka martinis and appletinis and pre-measured drink dispensers and whatnot. So it generally isn't safe to order a martini. So, you order straight up gin. Or as you called it, the alcoholic option.

It is best to make them at home.

/A really good martini is a bit like a pan galactic gargle blaster.
//Divine.
///I like mine with sapphire gin.

Get better farking Vermouth! I swear the singular reason that the Martini got so far away from its roots as a cocktail is the arseholes at Rossi that make a truely terrible white Vermouth. Try Vye, it's a very good California brand, I use their red in my Manhattans and it's so superior to Rossi's crap that I can't drink them out anymore unless it's at the local club that makes their own Vermouth (even better than Vye but they don't sell it).


Rossi is the reason for flat, flavorless Manhattans?
 
2013-10-15 12:36:37 AM  

sendtodave: robodog: Veteran of the Cola Wars: jshine:

Though I will agree that a Tom Collins is a fine summertime drink.

/ and a Martini with no vermouth is really just cold gin -- I know it's fashionable to like them "dry" to the point of being cold gin rather than a mixed drink (Winston Churchill apparently liked them that way), but its an order that just screams "alcoholic".  ...may as well order a Long Island iced tea.

Yes. If you do add vermouth, a tiny splash should be added to the shaker, shaken around sans ice, and the excess poured out. Give it to the dog or something. Pour it in a houseplant.

The problem is, there is this margin. A tiny bit is fantastic when applied right. The problem lies in application. Once you cross the line and add even one drop to much, the whole drink is ruined. Takes on a cloying flavour that is gag inducing. And it is damn near impossible to find a bartender that actually knows how to make a proper martini, with all the confusion about vodka martinis and appletinis and pre-measured drink dispensers and whatnot. So it generally isn't safe to order a martini. So, you order straight up gin. Or as you called it, the alcoholic option.

It is best to make them at home.

/A really good martini is a bit like a pan galactic gargle blaster.
//Divine.
///I like mine with sapphire gin.

Get better farking Vermouth! I swear the singular reason that the Martini got so far away from its roots as a cocktail is the arseholes at Rossi that make a truely terrible white Vermouth. Try Vye, it's a very good California brand, I use their red in my Manhattans and it's so superior to Rossi's crap that I can't drink them out anymore unless it's at the local club that makes their own Vermouth (even better than Vye but they don't sell it).

Rossi is the reason for flat, flavorless Manhattans?


Yes! And Angostura bitters don't help much, they're pretty pedestrian, there are a number of better brands out there (my bitters I do get from the local club, they make em from a pre-prohibition recipe, but there are recommendations out there for good commercial varieties for Manhattens)
 
2013-10-15 12:55:19 AM  
THis stuff is soooooo goooood!!!!

img.photobucket.com
 
2013-10-15 12:57:20 AM  
imgs.xkcd.com
 
2013-10-15 01:02:18 AM  
farm3.static.flickr.com
 
2013-10-15 01:04:49 AM  
Bourbon usually comes in a darker color than whisky.  What else do you need to know?
 
2013-10-15 01:13:24 AM  

Mister Peejay: Scotch is for Mountain Dew, Whiskey is for Coke, but I found the best mixed drink for Bourbon is this:

Step 1: Pour the desired amount of bourbon into a glass

There is no Step 2.

/we will also allow Crown Royal to be mixed this way


If ice is allowed I would like to subscribe to your newsletter.
 
2013-10-15 01:16:00 AM  

asynchron: Alright, I am going to shamelessly use this thread to solicit information.

I've found I am a real sucker for Jim Beam Devil's Cut. But the snob in me feels kinda weird drinking Jim Beam. Is there a name for that style? Are there similar higher-end bourbons?


Extrapolating from their website, what they're doing is making "swish" (putting water into old barrels, letting it sit for a while, and rotate it periodically - this extracts the alcohol that has soaked into the wood), letting the swish sit for a while supposedly to let it mellow out, and then mixing in regular bourbon into the swish.

Most likely people have made swish as long as there have been used whisk(e)y barrels to make it from.  I've never tried it.  I know someone who has tried it using Crown Royal barrels, who said it essentially tasted like wood-flavoured Crown Royal, and gave him the trots.

If you can find another distiller selling swish or a swish/non-swish mixture, that is what you would be looking for.  I can't say I've come across another.
 
2013-10-15 01:22:42 AM  

Mabman: Extrapolating from their website,


Awesome, thanks for the info!
 
2013-10-15 01:25:39 AM  

sendtodave: Rossi is the reason for flat, flavorless Manhattans?


Yup. Try using Carpano Antica instead of that Rossi crap. A bartender at Morton's made me a Manhattan with Maker's 46, Carpano, and peach bitters. It was delicious.
 
2013-10-15 01:29:05 AM  
Meh, just make your own... not that hard... you can pick up used port barrels pretty cheap, or if youre stilling on a budget, you can easily get old JD and JB barrel pieces to drop in your aging barrels for less than $20...

It's like making your own beer, once you do it, you realize how much better you can do because you aren't trying to make 50000 gallons of it a day for worldwide distribution...
 
2013-10-15 01:33:56 AM  

Ooba Tooba: Can anyone pount me to an excellent rum to sample?


Under $35, not overly sweet like every other rum I've tasted.

www.ministryofrum.com
 
2013-10-15 02:00:34 AM  

vapor_trail: Ooba Tooba: Can anyone pount me to an excellent rum to sample?

Under $35, not overly sweet like every other rum I've tasted.

[www.ministryofrum.com image 160x250]


That one is a gem! Venezuelan high-end rum is great.

/plus the leather pouch is great for your shiatton of nerdy D&D dice
//or so I've heard
 
2013-10-15 02:29:54 AM  
Whiskey vs Whisky

If you spell color and flavor with a U, you spell whisky without the 'e'.  Generally Whisky is Scotch, Irish, Canadian or Japanese; Whiskey is American.

There is no hard and fast rule, but most all bourbons are spelled Whiskey, which is how I immediately knew this was a Makers Mark ad, because they are the only Bourbon I know that don't.


Some delicious bourbons to try if you haven't had the chance already.  Basil Hayden and Sazerac Rye.

/Trust me, I'm a professional, as you can tell from my handle.
 
2013-10-15 03:18:49 AM  

areeves79: Count me as one of the "drink what you like crowd", if you like it then that's all that matters.

I usually drink Bourbon, but I've been known to drink other spirits & liquors too. I'm usually willing to try something at least once.

This is my current favorite in my "collection":
[www.bourbonblog.com image 450x550]
I also prefer it chilled.

Here are some pictures of my liquor cabinet:
[img.fark.net image 600x514]
[img.fark.net image 600x450]
[img.fark.net image 600x593]
[img.fark.net image 600x450]
[img.fark.net image 600x450]
[img.fark.net image 600x450]


Aw yeah, Midnight Moon. I do not understand how they managed to turn apple pie into alcohol, but I love it. bonus points for coming in mason jars... glasses? we don't need no steenking glasses.
 
2013-10-15 03:27:03 AM  

WhiskeyBoy: Whiskey vs Whisky

If you spell color and flavor with a U, you spell whisky without the 'e'.  Generally Whisky is Scotch, Irish, Canadian or Japanese; Whiskey is American.

There is no hard and fast rule, but most all bourbons are spelled Whiskey, which is how I immediately knew this was a Makers Mark ad, because they are the only Bourbon I know that don't.


Some delicious bourbons to try if you haven't had the chance already.  Basil Hayden and Sazerac Rye.

/Trust me, I'm a professional, as you can tell from my handle.


Basil Hayden is good stuff; haven't tried Sazerac Rye, but it apparently comes from the same place as Buffalo Trace. Which is quite nice, though if you think Maker's is too sweet I'd go with something else.
 
2013-10-15 03:45:55 AM  

Gonz: This is Willett.



If you see it, buy it. Drink it. It will end all arguments as to what is the finest Bourbon on the market.


Well, there are at least 2 smrt farkers in this thread. I picked up some a while back and it was by far the best decision of my life.

Now I just need to find more.
 
2013-10-15 03:54:19 AM  

Ooba Tooba: Can anyone pount me to an excellent rum to sample?


Thread's over, I know, but I didn't see anyone point you towards the only correct answers. Nelson's Blood (aka Pusser's Rum) is the best spiced rum. It's so good, there's a documented history of people drinking it even when there's a dead man (Nelson himself) floating in it. 10CANE is one of the best Trinidadian light rums.

Honorable mention to a rum I discovered over the weekend on a trip to Portland: the New Deal Distillery has some bottles of a small batch light rum that they made and then aged in used bourbon casks. It's indescribable. It's also impossible to purchase outside of Oregon since they can't ship it, so you'll have to fly or drive there and sneak your purchase home in a suitcase like I did.
 
2013-10-15 04:35:50 AM  

jankyboy: Lagavulin neat. Basil Hayden's in my Manhattan.

/happy man


Just finished a bottle of 16yr old Lagavulin, fine choice there
 
2013-10-15 06:33:55 AM  

Veteran of the Cola Wars: ghall3: AverageAmericanGuy: This kind of list appeals strongly to 20-something men who think that deep knowledge of liquors makes them more cultured.

It's the same thing that sells 80 dollar t-shirts and badger bristle shaving brushes: insecurity.

As a 20 something man, I sort of agree. However, I do like knowing why I like what I like so I can try new bourbons/whiskys/scotches and have an idea of what to expect.

For me, it isn't about being cultured. My liquor tastes are actually pretty narrow and old fashioned. Somewhat obscure even, but not in a hipster sense, just in the sense that the world has gone mad and a bunch of dumb coonts had to go and ruin something good, like a martini. A martini should be a strong piney drink. There should be gin. A tiny bit of vermouth. Or just run through a room with vermouth located nearby. There shouldn't be vodka. And there shouldn't be anything called an appletini or a chocotini or any other dumb crap like that.

Simple pleasures. Like a Tom Collins or an Old Fashioned.

For me, it is a Tall Dark Stranger. Go ahead. Google it. You will not find it. It is a very old, pretty much forgotten drink from a hell of a long time ago. Hemingway loved them and drank them copiously.


Dude, hate to break it to you, but you're being a hipster.  Let's review, shall we?  You start by telling us how old-fashioned and obscure your taste is.  You then proceed to knock other people for not doing it right.  Next, you assert a bunch of cliches about how a drink should be made (answer: a drink should be made however the person ordering wants it to be made).

Then you tell us about your favorite drink.  But you don't actually tell us what it is, just that it's so obscure we'll never even be able to find out what it is, and that drinking it puts you in the company of Hemmingway.

In sum: hipster douchery.

That said, while I'm not myself a fan of e.g. appletinis, the suffix "-tini" has come to mean any cocktail based on a clear liquor and served straight up in a cocktail glass, and I'm ok with that.  A vodka martini may not be a "pure" martini, but it conveys exactly what the person ordering wants so it's a good name.  I'd much rather have somebody ask me for a "vodka old-fashioned" (which sounds like a terrible idea, but still) than tell me to "combine three dashes bitters with a teaspoon of simple syrup, muddle an orange, add ice and 2oz vodka, stir, and garnish with orange and cherry" or, worse, invent some cutesy name like an "old boris" and expect me to know what the hell he wants.  Being pedantic about drink names just makes you a silly snob, not tasteful.
 
2013-10-15 07:25:49 AM  
www.3rdcoastclothes.com
 
2013-10-15 07:49:00 AM  

mediaseth: I drink mostly Bourbon or other whiskeys straight in the winter, gin or vodak in the summer, usually with tonic. But, in these in between seasons, I keep flipping back and forth. I had an amazing rye based cocktail called the Bear Hunter at one of my locals the other night. Maybe fall is now rye season.


What was in it?  Closest thing on the net is a "Hunter's Cocktail", which features cherry brandy, which I don't think I'll try...
 
2013-10-15 08:09:57 AM  

farkingismybusiness: I take a bourbon drink, I take a whisky drink, and when I have to pee I use the kitchen sink.


I sing the songs that remind me of the good times, I sing the songs that remind me of the better times...
 
2013-10-15 08:11:41 AM  
pete1729:

Bookers, glass of ice on the side.

Indeed.  There's a bottle on my desk right now, next to 2 bottles of Buffalo Trace's experimental collection.
 
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