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re: Whiskey/Bourbon/Scotch appreciation thread
Posted on 10/1/14 at 10:48 pm to DeadBirdPetey
Posted on 10/1/14 at 10:48 pm to DeadBirdPetey
Anybody ever tried high west very rare rye? Ran into one on the shelf and have seen it get good reviews before, but figured $120 was out of its normal price range.
1
Posted on 10/1/14 at 11:02 pm to TigerDog83
The Bourbon Blue Book on that is $210 so it's actually not a bad price.
Downside for me at least is that it lacks the flavor I expect for a rye of that age. It isn't bad by any stretch but it just isn't special.
Downside for me at least is that it lacks the flavor I expect for a rye of that age. It isn't bad by any stretch but it just isn't special.
Posted on 10/2/14 at 8:49 am to Sisyphus
I'm sure it's been discussed countless times in here. But i made my first old fashion last night. Well I made my first 3 old fashions... I made some simply syrup 2-1 ration, and started with about a teaspoon of that. I added 2 dashes Peychaud's bitters. What's the board's thoughts on Peychaud's vs Angostura for old fashions. I then added a piece of orange peel and muddled it twice to get the oil out. I then added 2 shots of Booker's. Went with Booker's because I heard you want a spicy bourbon. Well the drink was pretty damn amazing. Can i get a critique?
Posted on 10/2/14 at 9:00 am to Sisyphus
quote:
I asked what justified asking almost 3x BBB of any other FR bottle, "going price." I don't think there are enough of those around for there to be a known going price.
what justifies it is everyone knows that juice is what made the last 2 small batch releases whiskey of the year. not saying i like it but that's why
Posted on 10/2/14 at 9:22 am to gmrkr5
quote:
everyone knows that juice is what made the last 2 small batch releases whiskey of the year
I see where the 4R 125 is partially composed of an 18 year OBSV. DO WANT
Posted on 10/2/14 at 9:59 am to Judge Smails
quote:The best 4R I've put in my filthy mouth
see where the 4R 125 is partially composed of an 18 year OBSV. DO WANT
Posted on 10/2/14 at 10:02 am to Uncle JackD
quote:
The best 4R I've put in my filthy mouth
Wonder if I could find a sucker somewhere who would taste it for a PHC8?
Posted on 10/2/14 at 10:03 am to Judge Smails
Highly unlikely. Maybe phc + sweetener.. BUT the answer is always no if you don't ask.
You can get one for 200ish I would think
You can get one for 200ish I would think
This post was edited on 10/2/14 at 10:07 am
Posted on 10/2/14 at 10:21 am to PearlsLSU
quote:
I'm sure it's been discussed countless times in here. But i made my first old fashion last night. Well I made my first 3 old fashions... I made some simply syrup 2-1 ration, and started with about a teaspoon of that. I added 2 dashes Peychaud's bitters. What's the board's thoughts on Peychaud's vs Angostura for old fashions. I then added a piece of orange peel and muddled it twice to get the oil out. I then added 2 shots of Booker's. Went with Booker's because I heard you want a spicy bourbon. Well the drink was pretty damn amazing. Can i get a critique?
Thats more or less how I make mine. I just buy simple syrup tho. I havent made it in a while but I used either 1 or 2 tsp of the SS...then muddle orange peal...then add I think 4 dashes of bitters...then I forget how much bourbon I put probably 2-3 oz or so I use 4 roses single barrel. Then I add ice to that mixture and stir it up to get it cold and blended...then pour that over fresh ice. Thats how it was made for me at silvins down in the quarter so I asked how.
Posted on 10/2/14 at 10:22 am to Uncle JackD
I wouldnt be terribly surprised if you couldnt get a 125th for a PHC8 right now... It hasnt really been released anywhere yet and people want it. I dont know how I got mine that early...
This post was edited on 10/2/14 at 10:23 am
Posted on 10/2/14 at 11:45 am to Uncle JackD
quote:
Highly unlikely. Maybe phc + sweetener.. BUT the answer is always no if you don't ask.
You can get one for 200ish I would think
I paid $215 for my last FR125th.
Posted on 10/2/14 at 1:08 pm to NOLAGT
quote:
NOLAGT
Have you tried using the ginger syrup from Bread & Circus as your simple syrup? It's money in an old fashioned.
Posted on 10/2/14 at 1:26 pm to DeadBirdPetey
Have not...where is that place at? I usually make them for the wife but have them from time to time.
Posted on 10/2/14 at 1:36 pm to NOLAGT
It's on bendel by edies
Posted on 10/2/14 at 1:40 pm to NOLAGT
It's next door to Eddie's on Bendel. They have a few things in there worth picking up.
Posted on 10/2/14 at 1:55 pm to DeadBirdPetey
What kind of place is it? Dine in restaurant?
Posted on 10/2/14 at 1:59 pm to Uncle JackD
Yea, dine in. Real stripped down kind of place. Has that "no reservations with Anthony Bourdain" feel to it. And was actually on Food network the other week. I was told it was the chef that made the initial menu at Jolie's is the one that opened it. It's all local and farm to table.
Posted on 10/2/14 at 2:08 pm to DeadBirdPetey
Awesome. I pass but it daily but never stopped by
Posted on 10/2/14 at 3:04 pm to DeadBirdPetey
Sounds nice...ill have to put it on the radar.
Posted on 10/2/14 at 5:37 pm to DeadBirdPetey
quote:DBP, how far in advance do you book your hotel for bourbon festival?
DeadBirdPetey
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