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Posted
On 6/17/2025 at 6:25 PM, BigDHornfan said:

95/5 Rye finished for a month in a 16yr BuffTurkey barrel.
Tasty as hell.
Blessed to live so close to The Whiskey Blendery.
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The joke is on you friend. We Houstonians have Yellow Rose Distilling running out of a storage unit on 610. 

Posted

Was out at dinner tonight and on the menu was a brown butter bourbon. It's exactly what it sounds like; brown butter mixed in a bourbon, served neat. It was crazy good. 

Posted
10 hours ago, billfromlaketravis said:

Best readily available by category under $75?

- American Single Malt: Jack Daniel's Oloroso Sherry Cask by a wide, wide margin. 

- Rye: Sazerac store pick. I love Bulleit 12, but it's come and gone. 

- Bourbon: Wild Turkey 8

 

Knob Creek Single barrels are much better than WT 8 and are under $75

Posted
Best readily available by category under $75?
- American Single Malt: Jack Daniel's Oloroso Sherry Cask by a wide, wide margin. 
- Rye: Sazerac store pick. I love Bulleit 12, but it's come and gone. 
- Bourbon: Wild Turkey 8
 

I’ve been getting the Saz store picks for years now.

No love for Knob Creek 12YO?
Posted

Every Beam product has varying degrees of peanut. Old Tub is like chewing nuts. Many Bookers batches are heavy peanut. Most KC higher aged leans more pecans than peanut as it ages. 

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Posted

Knob Creek is really all over the place for me. I’ve liked all of the Longhorn picks. The sweet spot is 14+ years at 120 proof, but those are probably never coming back.

i don’t care for KC12. I don’t remember 15 being anything memorable. The new Longhorn pick is pretty good. I’d guess it’s around 9+ years at 100 proof. That said, it’s probably not worth eating at Longhorn Steakhouse to try a pretty good pick. 

 

 

 

 

 

Posted

I bought a KC barrel select rye today.  115 proof, 9 year age statement, $62

I have liked every one of these I have bought.

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Posted
1 hour ago, TxTower said:

Thought that was Dickel products. Never tasted or heard that about KC.

The perceived issue with Dickel products is a Flintstones vitamin note in the taste.  I haven’t really noticed it much, but then again I haven’t gone through too many bottles of Dickel.

Posted
The perceived issue with Dickel products is a Flintstones vitamin note in the taste.  I haven’t really noticed it much, but then again I haven’t gone through too many bottles of Dickel.

Yes - remembered that after I posted.
Posted

Dickel = multivitamin, Beam = peanuts.  One of those is not necessarily a negative.  One of those is ABSOLUTELY a negative.

Damn shame too, because I live semi-near the Dickel distillery and drive literally right by it on occasion for work.  I WANT to like them, but I cannot.

Posted

I walked a vitamin manufacturing plant today. So this hits close to home. 

4 hours ago, SurlyGator said:

Dickel = multivitamin, Beam = peanuts.  One of those is not necessarily a negative.  One of those is ABSOLUTELY a negative.

Damn shame too, because I live semi-near the Dickel distillery and drive literally right by it on occasion for work.  I WANT to like them, but I cannot.

 

Posted
3 hours ago, Bert Orange said:

Bookers 30 is great stuff. If you get a chance to try 25, I HIGHLY recommend you do it. Even better. 

Concur.  Killed one when it came out.  

Posted
55 minutes ago, Txslnghrns said:

Anybody know anything about this? Don’t wanna spend the coin on it if it’s mid.

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I think these boutique brands are 5-6 years too late. I’d be all over that back in the day. I’d pass at that price. 

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Posted
On 7/10/2025 at 9:27 PM, Party_Taco said:

My neighbor stumbled upon quite the dusty in their mother’s bar… apparently it belonged to their grandfather and had just been held onto for sentimental value…

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YARN | Drink it. | Weird Science (1985) | Video gifs by quotes | 2fd12599 |  紗

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Posted
[mention=1601]Party_Taco[/mention] is the mashbill public knowledge? 

Not known, but…

The term “pure rye whiskey” and the Monongahela designation historically indicated a very high rye content. According to industry historians, “pure rye whiskey” from Pennsylvania in the late 19th and early 20th centuries typically meant a mashbill of at least 95% rye grain, with the remainder usually being malted barley for enzyme conversion.
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Posted
56 minutes ago, Party_Taco said:


Not known, but…

The term “pure rye whiskey” and the Monongahela designation historically indicated a very high rye content. According to industry historians, “pure rye whiskey” from Pennsylvania in the late 19th and early 20th centuries typically meant a mashbill of at least 95% rye grain, with the remainder usually being malted barley for enzyme conversion.

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