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Bert Orange

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Everything posted by Bert Orange

  1. A lower proof, non age stated Weller single barrel is not worth anywhere near what people pay for that shit. It’s just stupid. Single barrel has jumped the shark. Weller full proof kicks its ass consistently, and yet that goes for less than half the value. I’ll take that please. 2022 OFBB is good. It isn’t great. In fact, the 117 beat it unanimously in a four person blind SBS we did recently. I wouldn’t kick it out of bed. The PHC double barrel is a B+. Solid pour. Not exceptional. I’d probably rate it a tick above the OFBB. But not by much. Secondary clearly values it: OFBB > PHC 16 = WSiB > WFP Not sure how they have PHC13 heavy char rye left over. Was that a mistake?
  2. Forbes' Most Valuable Clubs 1. Real Madrid ($6.07bn) 2. Manchester United ($6bn) 3. Barcelona ($5.51bn) 4. Liverpool ($5.29bn) 5. Manchester City ($4.99bn) 6. Bayern Munich ($4.86bn) 7. Paris Saint-Germain ($4.21bn) 8. Chelsea ($3.1bn) 9. Tottenham Hotspur ($2.8bn) 10. Arsenal ($2.26bn) 11. Richmond ($2bn)
  3. It’s a regular item now. Shouldn’t be an issue.
  4. Though I haven’t tried barrel 5 in full disclosure. Handy RC16 proof list for those hunting… Barrel Proof 1 2 3 4 101.6 5 93.4 6 103.7 7 103.6 8 104.1 9 10 100.2 11 100.4 12 104 13 98.2 14 103.1 15 98 16 104.5 17 105.1 18 104.3 19 104.5 20 102.7 21 127.4 22 23 128 24 130.7 25 132.1 26 124.4 27 131.5 28 124.9 29 125.4 30 31 128.5 32 126.5 33 128 34 131.9
  5. Don’t be too quick there. The lower proofs I have opened are better than the two high proofs SBS.
  6. Funny. Just opened that one last night. Had a touch more oak on it than #18. But was just as tasty.
  7. I grabbed three since posting this as I can’t help myself. So damn good. But don’t sleep on these lower proofers. Amazing stuff.
  8. Damn. I need a higher proof Creek to compare to mine.
  9. Happy Friday bitches! The sixes just had a birthday and time to celebrate.
  10. Surprised by this one. Definitely near oak maturity. Not overpowering, but another year would likely have put it over the edge. Lower proof than some of these at 120+, so the flavors are more discernible. Touch of molasses and brown sugar complement the wood well. Shocked by the silky mouthfeel. Almost no oil that MGP is prone to have, especially at high age. Floral notes and honeysuckle in the background. Worth $205? Debatable. Probably not. But it’s a great pour that I’ll savor. And considering what hyper aged MGP sells for in secondary, it’s a relative “bargain”.
  11. You haven’t had 23 year old wheated Bernheim at 138.5 proof picked by Evan Kulsveen. But your point is no less valid.
  12. Excited to try some overpriced metal shed juice.
  13. If you haven’t had HH17, I highly suggest that over the 20. It’s vastly superior.
  14. It’s kinda meh. That said they regularly go for half that.
  15. On the source Vs distill argument, I side with you. Don’t have any issue with NDPs, just call yourselves one. Not a distillery.
  16. 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.
  17. 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.
  18. Thanks for joining my Ted talk about whiskey.
  19. 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.
  20. 16 years in San Antonio heat would yield two bottles per barrel - of soy sauce.
  21. Climate is the biggest driver. And those 16 year MGP barrels were aged in Indiana. Not in Texas.
  22. And, sigh, because it’s Indiana inside. Texas distillate still sucks.
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