Posted on 02/21/2021 8:25:18 AM PST by simpson96
Whiskey purists will likely try and demean you if you drink anything on the rocks or with a little water. They want you to sip it straight, unchilled. That’s patently ridiculous. Yes, some whiskeys are crafted to be taken neat. But even the super svelte whiskeys out there will likely bloom in the glass with a few drops of water or a single rock.
Moreover, a good bourbon on ice can actually lead to a whole new set of flavors. Which is some cool chemistry, when you think about it.
What happens is twofold. One, the bourbon materially changes when you add water. Bourbon doesn’t come out of the barrel at 40 or 50 percent ABVs. Blenders add water to find the proof and flavor profile they’re looking for. So when you add more water, you’re proofing the whiskey down even further. The water isn’t adding flavors — it’s just allowing more of the chemical compounds that are already present in the dram to bloom or reveal themselves (while possibly muting others).
Next, you have the cooling effect of ice. Which effects you, not the whiskey. Our senses of taste and smell tend to mute flavors of things that are very hot or very cold. So as the whiskey cools, we’re going to taste less of what’s in there while, at the same time, fixating on certian notes — because our senses have to find something to… sense. In some cases, those notes could be things you didn’t even notice in the room temperature dram, simply because they were hidden by something sweet or woody or anything really, because, as mentioned above, adding water lets other chemical compounds (flavors) come to the surface.
(Excerpt) Read more at uproxx.com ...
The ice better come from rain water.
Fluoridated water steals one’s essence.
Agreed, one cube only with bourbon. But I like my rye neat. I don’t know why.
The Jack Daniels brand was sold to the Brown-Forman conglomerate years ago.
Brown-Forman embraces WOKE politics, so that’s another reason I don’t patronize their products.
A cursory bit of research would inform you that this notion is completely wrong. Bourbon must conform to a set of requirements for ingredients, mash bill, aging, etc. But, location of distilling is not among those requirements. Certainly, the Bourbon trail in Kentucky is the source of many of the world's best, but other states and even countries can produce excellent bourbon. Find one that you like and enjoy.
Jack Daniels, for example, is not bourbon, it's called Tennessee whiskey but not because it is distilled in Tennessee it's because of their use of charcoal to filter their whiskey. It produces excellent whiskey, but it is not bourbon. Another excellent whiskey is Breckenridge which is distilled in Colorado, but it is most certainly bourbon.
A quick search will educate you, and drink more, not Ovaltine, but bourbon.
“but then if you spend more than $20-30 on a bottle it better do more than get you buzzed”
Regular old Wild Turkey at $24 is the whiskey to beat.
Not sweet like JD, it’s nice and woody.
And 100% hangover free:)
You didn’t answer my question....what is wrong with Evan Williams??
I’d go with standard high rye content bourbons like Bulleit and Wild Turkey 101 and save the extra money for single-malt Scotch.
You are correct, and to sell as bourbon in the United States, it must conform to this statue. However, Japan, China, or any other country, can call their hooch bourbon but can only sell it outside the U.S. Be very careful buying and drinking alcoholic beverages outside the U.S. Antifreeze is the most popular additive to make cheap wine taste like the good stuff. Most room bars in the Carib are stocked with adulterated booze.
I do not believe this author’s analysis, being raised in KY moonshiner country.
1. Do the distillers really store their product at such a low proof for such a long period of time, increasing storage costs by 50% or more due to the larger volume?
2. I’ve not found that plain water changes the taste; just the bite.
Uh, Jack Daniels is made in Tennessee, and it does not call itself bourbon.
It used to be that bourbon had to be made in Bourbon County. That is no longer the case. Now, it no longer even needs to be made in Kentucky. To me, that is sacrilege.
I have absolutely no problem with Evan Williams.
You must have me confused with another poster. I made no mention of Evan Williams.
A Plethora
Of Knowledge,
Thanks.
Ryes have a nice bite but not much sweetness. They make good mixers or great neat. With just ice the bite is taken away with the subtle flavors.
Evan Williams and George Dickel higher proofs are great for the money, as far as I’m concerned. Sour mash and longer ageing are the requirements. Jack Daniels sacrificed ageing for high volume a while back and relied too much on their past reputation to maintain sales.
I don’t. Heck, my wife just showed me my “Life 360 status and it says I’ve been home since 2/12. I eat at home and go to Lowes on occasion...
Oak an Eden
Bingo !
Buffalo Trace, Blantons and Pappy Van Winkle , always on the shelf ..... no water or even ice ..... I’m a bourbon snob. Invest more than ingest.
I stand corrected. There's been many a bourbon between now and then, all I can remember is that is was one of the head distillers from one of the big houses. Still doesn't change the veracity of his statement.
That stuff is dangerous when ice cold on a hot summer’s day on the lake.
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