I just had a sip of this last week - impressed (though I think its claimed origin in Texas is...doubtful).
Posted on 01/17/2024 11:25:39 PM PST by where's_the_Outrage?
A fact to nail down right off the bat when finding the dividing line between these two spirits is that ... all bourbon is whiskey, but not all whiskey is bourbon. To explain — whiskey is a catch-all term for spirits distilled from fermented grain mash; this can include any combination of grains — think corn, rye, barley, and wheat. Bourbon is a subcategory of whiskey with distinctive details.
According to the American Bourbon Association, for whiskey to earn the bourbon label, it must contain at least 51% corn in its grain mix. Additionally, it needs to be: distilled to no more than 160 proof, bottled at 80 proof or higher, aged in newly charred oak barrels, and produced in the United States......
Whiskey, or whisky, if you're venturing outside the U.S. or Ireland, all vary somewhat in their production methods and preferred grain mixture. Traditional Irish whiskey, for example, has delicate fruity notes thanks to the fact that it includes unmalted barley. Compare that to American rye whiskey made from (surprise, surprise) primarily rye, and you have a very different drink with hints of spices.
But it's not just the grains that make the difference; the environment plays a huge role too. Scotch whisky, for instance, uses peat during the malting process to produce its distinct smoky flavor. Within Scotland, distinct production methods, types of peat, and ingredient proportions can produce unique flavors.
And then there's the distillation process. Irish whiskey is often triple-distilled, making it smoother and lighter. In contrast, many Scotch whiskys are distilled twice, retaining a robust and complex character. These subtle yet significant differences affect not just how each whiskey tastes but also how it's enjoyed.
(Excerpt) Read more at foodie.com ...
My life pursuit of adult beverages has been solely about beer. So much so that my friends say I’m a “beer snob” ... so be it. In the past year I have set upon a search for the best Bourbon. I like mine neat, slow sipped and with a fine cigar. My journey thus far has led me to prefer Angels Envy with Woodford a distant second. I’m interested to receive other recommendations from my Freeper friends. Cheers !
“I say next gathering, I pop the corks. What say you?”
Do it. It’d be a shame to let it go to waste.
L
I like DeWares Scotch, but prefer beer, currently have Sam Adams Cherry Wheat on tap, nice smooth flavorful beer.
An Army Buddy of mine passed last year, couldn’t attend the funeral but he drank Wild Turkey, so I bought a bottle and tipped one to him.
Both those are good sipping whiskeys. I also like Maker’s Mark, and Buffalo Trace, at a slightly lower price point. There are lots of good ones, but some of them are a little pricey, Basil Hayden, Jefferson Ocean, Rowan’s Creek are good as well, although a little more expensive.
Four Roses is ok.
I’d advocate for Whistle Pig.
I have some Red Hackle Scotch as well. I’ve heard that in the distant past it was British “Issue” Scotch.
My understanding is that there was quite a large stock of Red Hackle put up before the war and it was all that was available during and immediately after. When the 50s came, people were ready to move on.
Calling a bottle of Jack Daniels "bourbon" has led to heated arguments between Kentuckians and Tennesseans.You may have heard the adage, “all bourbon is whiskey, but not all whiskey is bourbon.” But have you ever wondered what makes bourbon, bourbon? Or why 95% of the world’s bourbon is made in Kentucky? If so, we have answers.
There is a very specific set of standards to which all bourbon makers must adhere. The Federal Standards of Identity for Distilled Spirits state that bourbon made for U.S. consumption must be:
- Produced in the United States
- Made from a grain mixture that is at least 51% corn.
- Aged in new, charred oak barrels
- Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
- Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
- Bottled at 80 proof or more (40% alcohol by volume)
Something in the Water
Ninety-five percent of the world’s bourbon is produced in Kentucky, and if you’re wondering if there’s something in the water, there is.
On its way to becoming bourbon, Kentucky’s water flows through limestone reserves – the same mineral said to make our horses grow stronger.
Along with our ideal climate and fertile soil for growing corn and other ingredients, you’ve got yourself the perfect conditions for bourbon-making.
We alternate between Wild Turkey 101 and Jim Beam double Oak. Sometimes we splurge on Woodford double oaked, my personal favorite.
There are some more interesting bourbons than the often sought allocated whiskeys. I recently sampled Dan Holladay, a bourbon from Missouri that includes red wheat in its mash bill. A bit hot at 123 proof, but amazing flavors. 10 year old Widow Jane is a favorite, but Pelelope toasted barrel is amazing. A new comer, Smoke Wagon, is also intersecting. My choice for sipping at our lake cabin while watching the sunset is Nassif Family Reserve, an American light whiskey produced by a small distillery in Iowa ….a very complex herbaceous flavor.
Bkmk
It (lime/limestone) also leaches into the soil, turning large swathes of grass, so deep green, it appears blue ...
Hence "bluegrass" :)
I just had a sip of this last week - impressed (though I think its claimed origin in Texas is...doubtful).
There was plenty of it on Ascension Island during WWII when my father was stationed there. The MSgt running what passed for the Officer’s Club collected empty bottles of other brands from aircrews passing through and filled them all with Red Hackle. In time subsequent crews would marvel over his wide selection and even argue over who’s brand was best—but they were all drinking the same thing.
Ha! Great story!
Jack Daniels, George Dickel etc. are Tennessee whiskeys.
I used to know the difference. Can’t think of any now.....Oh yeah. Tennessee whiskey is made in....Wait for it....Tennessee!
I don’t think the Tennessee makers want their whiskey to be known as Bourbon. I know Kentucky makers don’t want Tennessee whiskey known as Bourbon.
I bought MM one year to make mint juleps for my mom and aunt for the Kentucky Derby. I didn’t care for it but the old sisters had a good time
Bourbon, Whiskey, and Scotch are all different. All are Whiskeys, but in their own right.
May I suggest you also try Wild Turkey (WT) Rare Breed. I used to be a WT 101 fan boy, but I broke down and bought a bottle of WT Rare breed. It is about double the price ($60 vs $30), but worth it. Rare Breed is higher proof, but more smooth and more flavor.
I still drink 101, but an once or two of Rare Breed is consumed every week. I currently go through a bottle of 101 every month and about 8 oz.s of Rare breed every month. This makes the financial hit more palatable.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.