Bourbon - favorite brand & recipe

jackvs1

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I recently got into Bourbon collection. I really like the 1792 & Abraham Bowman brands. What is your favorite?

When not drinking straight up, my favorite drink is a Manhattan. What is your best bourbon drink & recipe?

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simple tastes...

I prefer Makers Mark bourbon... about the top I can afford...
have become a fan of Rye lately too... so little time...lol

My recipe is a mutation of the Manhattan/old fashion...
created when I was short of ingredients... bitters/vermouth.

I call it the Nebraskan... why not... I invented it...lol

2 parts bourbon... 1 part Triple Sec... sometime a cherry... ice if needed.. usually I just have a flask premixed and in the fridge... yummy
 
I'm kind of envious. It would appear the OP has elected to buy in quantity. That approach has advantages and disadvantages. If you find one you like, you have enough. The problem is if you don't like one, you've got a bunch of it to store and put up with.

My approach is the opposite. I tend to buy one and test it, then decide if I want/need more. I've had some luck in finding some great names, like Hirsch 16 year (I bought a case and then sold off all but 4 bottles). I found a bottle of 20 year Pappy, but I had to pay $400 for it and I'm undecided to open it. I've got a few bottles of Black Maple Hill that I'm told is great. Soon I'll begin opening them.

One brand I really like is Jefferson Reserve. The guy who brought it is a Federal Judge. He went to a liquor store and asked for something that will impress a group of guys. Like all bourbons, its sweet. The store clerk said its a bourbon for non bourbon drinkers. But its really good.

I've got a selection of Woodford Reserve. Some just the normal stuff. But remember when Obammy gave us an economic stimulus? I bought a couple bottles of Woodford Special finish. Its good. Maybe not worth what I had to pay (maybe $80 a bottle), but it was an American made product so it seemed like a good idea.

Bourbon collecting (really called a bourbon library) is or can be an expensive proposition. If you just take a note pad and a pen and extend out into the future, you often see the hobby will either cost you a fortune or the rate of collecting will need to be ramped up dramatically. And then if you let friends dip into your stash, they seem to always want the stuff that is most costly. You need a strategy that involves you never, ever letting anyone see the wealth in person. If you decide to share, make it one bottle that doesn't cost too much.

Just for an example, the bottle of Hirsch I have open has been sipped on for over 10 years. The rule is to only bring it out for select small groups, and then they only get a "pour". The exact amount is maybe half of a shot. Then the bottle gets sent away before we start sipping it. No way I'm willing to let anyone get drunk on the good stuff. Last I heard, it was $1500 a bottle at retail. I'm guessing they don't selll much at that price. I would like one of the decanters and humidors it comes in.

I really wish I had a way to find other peoples writings on the better stuff. A few years ago at a regional party (Labor Day fireworks) I brought out the hirsch. No one was paying much attention, and I poured a glass for one son, my buddy Wes, and my good neighbor 2 houses down. He got a double pour because his wife wanted to try it. She was just amazed at how good it was. But then she came from a family where a good bottle cost maybe $20. She had no idea how good some brands can be.
 
My favorite bourbon is Wellers antique 107. It is not expensive but it is hard to find.Due to allocation of only small amounts the last few years.My favorite bourbon for straight up sipping is Blantons. As another posts said Woodford double oak is also very good.
 
You guys are gonna laugh because this stuff is not expensive, but I really like Virginia Gentlemen. It is double distilled, has an excellent full bourbon flavor and is very smooth. I drink it straight.
Had two guys here putting down a new living room floor in my house the other day. I had an empty bottle and filled it about half full of tea. I asked them if they wanted a drink and they both declined. I said, "I gotta have a little nip first thing in the morning." Then proceeded to down all of it in one good long swig...I got funny looks from those guys all day. I guess they were wondering when i was going to fall over. The longer they were here and I showed no "symptoms" the more amazed these guys were.
I thought it was funny and never told them otherwise, but my wife hates it when I do things like that. Now I am a drinking legend around here and don't really drink. That bottle lasts me about 7 months.
 
I'll just add, to msinc's post, Virginia Gentlemen is a sleeper. Excellent bang per buck. Seems to be popular only around the northern Virginia, DC area, but a truly great value.

Bourbon... I love the stuff. If I had a bookcase full of it, it'd be gone right smart, and that's for sure.

(I don't keep it at home out of self preservation! :))
 
I recently got into Bourbon collection. I really like the 1792 & Abraham Bowman brands. What is your favorite?
.....

I don't think the OP is buying in quantity, I suspect those Abraham Bowmans are all the single barrel and special editions I keep reading about? And the 1792's look like different editions, too.

Regrettably the Virginia Gentleman is the only product from A. Smith Bowman distillery that's available out here, and it seems more of a bottom shelf product I haven't tried yet. I would expect it's good for the money; they are owned by Sazerac, and Sazerac makes good whiskey. I recently visited their two Kentucky distilleries, Barton in Bardstown (where 1792 is made), and Buffalo Trace in Frankfort (where they make a whole slew of bourbons, including Blanton's, Eagle Rare, and Pappy Van Winkle). Best tours in the business; free and knowledgable.

If you live in Virginia near the Bowman distillery, go there and do a tour; it's probably great, too; seems to be the company philosophy. At other big distilleries (Beam, Maker's, Daniel's, Woodford, etc.), tours are okay, but they charge 10 or 15 bucks and sometimes you get the impression you're being led by summer college interns. At both Sazerac distilleries, the guides were retired guys with decades in the whiskey business.

Personally, I take more of a scattergun approach to my whiskey collecting. I tend to go for reasonably priced single-barrel bourbons and Tennessee whiskeys; the Elmer T. Lee SB is easily my favorite. My collection is also rather "active". Spirit levels in my bottles and therefore any resale value tends to drop quickly. As you can see from the photos, I don't have a fancy shelf for my collection; living alone, I can just keep the bottles handy on the kitchen counter :) .

To keep things varied, I also maintain a moderate arsenal of single malt scotch whiskies, with a peat bias. Add a couple of Irish and a Japanese whisky, and things never get boring.
 

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Recipe fof bourbon.
55 gallon barrel copper
80 pounds of corn
10 pounds rye
10 pounds malted barley
1.5 quarts of spring water per pound of grain
throw in a bit of vanilla and pepper
cook
put in charred oak bbl for 6 to 60 years.
wait by bbl with ice in glass.

if its store bought it will be Makers Mark.
 
Bourbon aficionados might know this one. I don't drink it, but I did take the last swaller from this bottle about 1984, and it had been around the house for a long while before that.
Label says Aged 16 years
distilled by Old Poindexter distillers, Tyrone, Anderson County, KY.

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There's two fingers left....;)
 
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Since I like Evan Williams, and usually don't adulterate whisky with ice, much less water, I guess I don't belong on this thread.

I love it when people say stuff like that. The first question is, how do you know what's in the bottle you say you don't adulterate? How do you know what the "dump" or "fresh dump" really was? It comes out stronger than it went in because the water seems to be able to migrate out through the wood better/faster than alcohol. So when they get it in a stainless tank, they test to read the proof. Then use the hated water stuff to adjust it to where they want to label it. Two barrels sitting side by side can vary enough to require some movement to get it where they want it. I have no idea why, but the barrels are moved around the ricks in the warehouse, and some even from floor to floor or floor to ceiling. Warehouse heat changes everything.

So what difference does it make if you add water or ice or if they did it in the warehouse? I have a friend who solves the cool thing by just storing the bottle he's working on in the fridge. I've never put one in the freezer, but I've wondered how that would impact the flavor and drinkability.
 
I love it when people say stuff like that. The first question is, how do you know what's in the bottle you say you don't adulterate? How do you know what the "dump" or "fresh dump" really was? It comes out stronger than it went in because the water seems to be able to migrate out through the wood better/faster than alcohol. So when they get it in a stainless tank, they test to read the proof. Then use the hated water stuff to adjust it to where they want to label it. Two barrels sitting side by side can vary enough to require some movement to get it where they want it. I have no idea why, but the barrels are moved around the ricks in the warehouse, and some even from floor to floor or floor to ceiling. Warehouse heat changes everything.

So what difference does it make if you add water or ice or if they did it in the warehouse? I have a friend who solves the cool thing by just storing the bottle he's working on in the fridge. I've never put one in the freezer, but I've wondered how that would impact the flavor and drinkability.
I believe you misunderstood what I was saying. I simply don't care to dilute whisky. Pretending to regard water, whether liquid or solid, as an adulterant was simply a style of expression, and I have no problem with your refutation of that "claim." Furthermore, since the issue for me is dilution, I don't even have a problem with ice, if the whisky is drunk quickly, before the ice melts much. I think that some folks may dilute whisky because it allows them to discern the flavor more easily. Regardless, de gustibus non disputandum est, which I think is Latin for "Don't argue with a goose."

P.S. I agree with your friend regarding the refrigerator, although I myself am not usually that concerned about temperature.
 
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I'm very much a Scotch Whiskey guy. But I do enjoy a bourbon, American rye or Canadian rye whiskey now and then.

Lately I have been drinking Wyoming Whisky Small Batch Bourbon. It is pretty decent. It reminds me a bit of Makers Mark with a high amount of wheat in the mash bill. It is pretty good. Unlike many small bottlers they do distill and bottle their own whiskies all produced from grains grown with 150 miles of their distillery.

Most of the time if I'm buying bourbon it will be Four Roses or Evan Williams. Sometimes I treat myself to a bottle of Bookers which might be my favorite.

I do keep a few bottles rye and bourbon from a local bottler in Park City, Ut High West's Distillers. Their ryes are excellent. The whiskies are sourced from distiller Midwest Grain Products in Indiana. MGP provides whiskies to a fair amount of all the small bottlers and few big name makers.

I almost always drink my whiskies straight with just a few drops of water or one small ice cube to open up the bouquet. Bookers, which is bottled at cask strength, gets diluted down to about 80-90 proof. Straight the high alcohol content deadens the pallet quickly.

and a pic or two

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