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Bert Orange

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Everything posted by Bert Orange

  1. On the source Vs distill argument, I side with you. Don’t have any issue with NDPs, just call yourselves one. Not a distillery.
  2. I happen to love the high rye MGP profile more than most bourbon options (outside of brown forman). I also know that every bourbon now costs a fuck ton, so I have to be much more discerning with capital allocation / selection. But that big Midwest metal shed makes some really good shit if you know where to look. Will be trying the Still Austin cask strength this weekend and will report back if I’ve found a decent Texas distillate. I’ve been trying. Will keep trying. Just back from KY, and Heaven Hill is a series of giant metal sheds. And they produce more than anyone. So volume in and of itself is not an argument against quality. Much of what HH makes can be hot garbage too.
  3. They aren’t
  4. We are sending our fine Texas honey to KY/TENN for them to use in finishing their bourbon. I say fuck that. We should be buying Indiana shit and finishing our own here. It’s OUR damn honey.
  5. Thanks for joining my Ted talk about whiskey.
  6. No doubt. It just isn’t going to happen. Take Rebecca Creek Double barrel for example. They rebarrel MGP and age it briefly in Texas (most of its life in Indiana). And it adds so much damn Texas funk that it completely distorts the MGP profile (it ain’t the wood). But people dig it. Makes it highly complex. Also take another extreme….Indian whiskey. I love me some Amrut. You should look up the yield on that shit after 4-5 years of aging. It’s completely nuts how much the angels take. 10-12% per YEAR. So barrel s less than half full at maturity. THEN consider that their premium line, aptly named “Greedy Angels”, is aged 10 YEARS! Suffice to say it’s quite limited. Lmao.
  7. 16 years in San Antonio heat would yield two bottles per barrel - of soy sauce.
  8. Climate is the biggest driver. And those 16 year MGP barrels were aged in Indiana. Not in Texas.
  9. And, sigh, because it’s Indiana inside. Texas distillate still sucks.
  10. This was an epic bucket list trip to the bourbon trail.
  11. Y’all are going to want this one Should be in Texas soon.
  12. We don’t have the climate suitable for aging bourbon. Indian (Amrut) whiskey ages in 3-4 years what Scotland does in 10-12. Angels share in India is mind blowing. Similar here. It ages rapidly, harshly, and doesn’t yield a product that can compete with KY 99% of the time. The best analog we have is Brown-Forman which heat cycles their warehouses to create what we have naturally. And even then it doesnt have our spikes / amplitudes. Texas just can’t compete. Just like our wine cant. Some climates are just not suited to this craft.
  13. She dead
  14. No kidding. It’s gray. No it’s green. No it’s gold green.
  15. Dravit? If so - best color on that car. Love mine.
  16. Correct
  17. I grabbed a case and down to one. I’d say B to B+
  18. Too young for my liking. Kind of a hot mess tempered by the lower proof.
  19. Hahaha. At least there are some that ring the bell. That’s what bourbon is all about. Not everything Willett / Heaven Hill / (insert name) puts out is good.
  20. That’s MGP my friend. Just a proofed down blend of barrels.
  21. These are fantastic.
  22. I’ve wasted so much breath trying to convince folks of this. Cooperage and level of char dramatically influence bourbon. In most cases, more so than age (other than hyper aging). For example, 5-6yr level 2+ char in Kelvin Cooperage tastes like 9+ year bourbon. Just try a 6 year Kelvin barrel from NBC and tell me if you think it doesn’t compete with much older bourbons!
  23. The Specs NBC rye pick is likely a 7yr. That’s the price point for NBC 7s anyway. I’d be surprised if it’s older than that.
  24. I must have 40+ smooth ambler MGP ryes ranging from 7-12 years old and I would double that if I could. But the pickle notes are my jam. And you really only get that profile from MGP.
  25. No. But if you didn’t care for 10 year MGP rye and dont like young MGP rye I’m not sure if MGP rye is right for you?
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