That seems like a long time to age something, but I guess I've never tried to do straight whiskey. What does it taste like? Is aging 12 for a year similar to a 21? Or is it a whole different taste?
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For drinking purposes, If there was a bottle of PVW23 and OWA '04 on the table, I would reach for the OWA all day long. There is a reason why the juice in a PVW23 made it to that bottle - it got passed over multiple times because it didn't make that cut for their other bottling's and they had to do something with it - True story.
And I stand behind my claim that no bottle of bourbon is worth $150 from a blind tasting drinking standpoint when comparing it to other bourbons 1/3 of the price. If you have never done a blind tasting, you should try it sometime. It might open your eyes...
I agree.
Thought it is noteworthy that you had absolutely nothing good to say about the article posted that more or less did that very thing and rated PV15 and 1836 so high.
I thought that too
Bottom line : drink what you want. I picked up another barrel strength Four Roses today OESV - 126 proof, it is Excellent and only 50 bucks
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Steve00,
I always speak for myself. I am not speaking for anyone else when I make my comments. I could care less of people over pay for whiskey. Just giving my opinion to help out the newbies.
I'm not sure that taking the contrarian view that PVW isn't good is helping newbies. I don't think it is the greatest whiskey ever, but I agree with the overwhelming majority of experts that it is in the top tier of bourbons. Any person who enjoys whiskey should aspire to at least try a glass at some point.
Maybe you actually think OWA tastes better, and that is great for you, but your constant references to price seems to suggest a different reason that you prefer OWA.
You may not mind if people overpay for bourbon, but by creating that definition based on your bourbon budget, you prove that you do care. It isn't possible to overpay for bourbon as long as the purchase satisfies the person making that purchase. If I like a whiskey that costs more than the whiskey you like, and I find it to taste good, and I can afford it, then I haven't overpaid. I have paid the right amount.
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That seems like a long time to age something, but I guess I've never tried to do straight whiskey. What does it taste like? Is aging 12 for a year similar to a 21? Or is it a whole different taste?
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Here's a tip for the young marrieds:
Don't keep your bourbon neatly stacked in order and pretty on display. It makes an easy target for scrutiny. Keep them in a hodgepodge of disorganized bottles all jumbled up in a cabinet. This way, when you bring home another couple of bottles because the store was having a sale, the wife will not be able to tell a new one (or three) has been added. To her, it's just a jumble of bottles that never really seems to change as one is emptied and replaced.
I use the same tactic that I learned from George Costanza regarding my desk. If it looks like a mess, people will always assume you are busy and leave you the hell alone. (to enjoy some bourbon).
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Whiskey related because I think it will add a very interesting flavor to my next batch of Sazerac or Old Fashioned that ages after it.
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Bourbon is aged over YEARS in the varied climate of Kentucky (I'm a purist), so I highly doubt that 3 months in your 70 degree house is going to change things at all (except the sucking water out part...if that even happens).
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Whiskey related because I think it will add a very interesting flavor to my next batch of Sazerac or Old Fashioned that ages after it.
Do you add the sugar/simple syrup to the barrel to age as well? For the Sazerac, are you aging it with the absinthe/herbsaint, or adding that when you serve?
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Not meaning to start a firestorm, but what's the purpose of the mini barrels? Just to look cool (I agree...they do)? Suck water out of the bourbon which will make it stronger (a guess)?
Bourbon is aged over YEARS in the varied climate of Kentucky (I'm a purist), so I highly doubt that 3 months in your 70 degree house is going to change things at all (except the sucking water out part...if that even happens).
They do look cool though.
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Also, in an aging warehouse the casks will see 60-80 degree swings in temp in Ky every day. Very different from a static temp change every few weeks.
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So what happens if you take Makers and leave it in a 1 liter barrel for 5 years?