re: Whiskey/Bourbon/Scotch appreciation thread

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what did it do to the taste?

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idk...couldnt put my finger on it. just like it better straight out of the bottle.

One another note...found a TH Handy in the wild at lunch.

I guess it's time for some serious side by side comparisons.

Ha! Glad I'm not the only one. Didn't seem to have the same negative effect on higher proof good stuff like stagg. But yea, ER17,EC21,POH no Aerator For me

Started with a beers and oysters... It's about time for something dark though.

Those chargrilled look great

I am doing homemade shrimp and grits

So I jumped right into it.

I don't know of anyone has tried the Cody Road. But here is a little backstory as to why we grabbed it.

So we looked it up and it's name and inspiration came because of Buffalo Bill Cody. Cool think about that is that I am actually named after the Cody name. My Great Great Grandmother (or somewhere along those lines) was a Cody and we have directly traced our family to William Cody. So how could I pass that up?

We're doing snapper ceviche and grilled lobster tails with some kind of egg plant something or other

I wasn't a fan of the Cody Road. It was very raw and grainy and didn't have much depth. I'll probably just use it as a mixer for people who want that kind of stuff.

Yeah it's good stuff. Drink neat though, it'll water down easily.

Thanks

Edit: It is sweet and the oak is subtle, low alc% as well but I am really enjoying the finish.