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Real hurthling! posted:both of them are made in the same distillery and are practically just buffalo trace with a different label Almost all the good bourbons are owned by Bufflo Trace, including those 2, eagle rare, blantons, George T Stagg, and WL Weller.
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May 5, 2015 01:03
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Just got a job so the combo of more money and less time to drink means I can step up from Evan Williams to Maker's Mark I made some sick mint juleps this weekend and I'll probably have one tonight
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May 5, 2015 01:07
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Ugly In The Morning posted:Bulleit makes a pretty drat good bourbon. It's barely a bourbon, though, they use the bare minimum percentage of corn in the mash and put in a fuckload of rye instead so it's like some sort of weird hybrid whiskey. poo poo's tasty, though. I miss when I could drop 30 bucks on a bottle. FYI bulliet 10 yr isn't as good as the regular stuff and its like $50. Save your money.
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May 5, 2015 01:10
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Real hurthling! posted:both of them are made in the same distillery and are practically just buffalo trace with a different label Buffalo Trace only uses three-ish mash bills for all their bourbons. All the magic that distinguishes the good stuff from the cheapo happens in the rickhouse.
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May 5, 2015 01:10
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Speleothing posted:Buffalo Trace only uses three-ish mash bills for all their bourbons. All the magic that distinguishes the good stuff from the cheapo happens in the rickhouse. I'm sorry, what does this mean?
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May 5, 2015 01:30
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BigBoss posted:FYI bulliet 10 yr isn't as good as the regular stuff and its like $50. Save your money. For bourbon I usually stick to the midrange stuff. I haven't really found a 10 year fancy version that was worth the extra money.
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May 5, 2015 01:44
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Charles Bukowski posted:I'm sorry, what does this mean? Barreling and aging are what count son. Buffalo Trace is garbage for the price. Tastes like pennies and pit sweat. Drink fuckin Booker's if you're gonna go for a beam/suntory brand. 120 proof or bust
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May 5, 2015 01:45
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whitey delenda est posted:Barreling and aging are what count son. You poor, poor bastard and your broken tastebuds
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May 5, 2015 02:07
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whitey delenda est posted:Barreling and aging are what count son. Buffalo tastes a lot better than the cheap/affordable brands that come to Canadaland (JB, 4 roses, wild turkey). What is a better bourbon for $25-$30 a bottle that I can pick up when I visit your fine country?
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May 5, 2015 02:08
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Charles Bukowski posted:Buffalo tastes a lot better than the cheap/affordable brands that come to Canadaland (JB, 4 roses, wild turkey). What is a better bourbon for $25-$30 a bottle that I can pick up when I visit your fine country? Rittenhouse Rye
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May 5, 2015 02:37
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lol 120 proof might as well drink thunderbird
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May 5, 2015 03:27
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Charles Bukowski posted:I'm sorry, what does this mean? A mash bill is the ingredients that go into the sour mash for cooking & fermentation. Bourbon is 51%+ corn, and the remainder either rye or wheat, with at a small amount of barley. Once it has fermented for a few days, this 'distiller's beer' is sent to the stills. The white dog that comes out of the still is put into new charred oak barrels. It's a thing nowadays to sell white dog, which is nasty nasty stuff, but some people drink it. That's basic whiskeymaking. In the rickhouse, filled with thousands of 50 gallon barrels, variations in temperature age the drink as it is soaked into and expelled from the wood's pores. Location of the individual barrel is extremely important in how much variation and how rapidly. The top floor ages whiskey quickly and produces cheap, spicy whiskey after about 4-6 years. The bottoms age very slowly and produce very expensive, mellowed whiskey over 15 to 25 years. Different rickhouses give different character to their barrels as well. By regular tasting, decades of experience, and blending dozens or hundreds of barrels together, the bottled product maintains consistency despite this. This is also the reason why actual real small-batch distillers* can't produce products as good as the big guys, they don't have the warehouse space to do it properly or they try to speed up the process by using smaller barrels. *A lot of small batch guys are really just bottlers who buy barrels from the big guys, or have the big guys produce a special batch according to their mash bill.
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May 5, 2015 03:38
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wild turkey where it's at 
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May 5, 2015 03:40
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Darf posted:wild turkey where it's at I had the worst hangover of my entire life after a night with Wild Turkey. Still can't even look at the stuff.
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May 5, 2015 03:43
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rum is better
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May 5, 2015 03:52
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Zeroisanumber posted:I had the worst hangover of my entire life after a night with Wild Turkey. Still can't even look at the stuff. My 21st was celebrated with multiple bottles of WT being passed around. Night I'll never remember/never forget
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May 5, 2015 03:55
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