I'll have to check.
UncleJew15 said:
I have the following Bourbons open right now
Willet Pot Reserve- Extremely smooth and well balanced I really enjoyed this one
Blanton's -It's Blantons not as smooth as Willet but more flavor
4 Roses Single Barrel- good to have when in between the rare things
Woodford Reserve -same as 4RSB
Eagle Rare- I enjoyed it
1792 SB- A bit too boozy on the taste but decent
Buffalo Trace- Smooth but not too much flavor
I live in Round Rock and the Brass Tap down town hadPappy 12yrVan Winkle SR (25 a pour)
it is really good smooth and a good flavor
Went to the Twin at 620 and 2222 in Austin and picked up the following at lunch:CharlieBrown17 said:
They've been on ABH. But only places like Twin or Total Wine.
I talked to my guy here at Twin and they got three bottles but all went wholesale to bars.
Though Twin has whiskey on sale til the 16th, buy two fifths or more and it's 15% off. Also some of the bigger stores have a big tasting event on the 14th. Should be 20+ whiskeys to taste, across all types. Or at least that's what College Station is planning.
Sweet. Do you remember which terminal? Headed to Barcelona this summer.752bro4 said:
2 each of Gold and SFTB for me in Barcelona
And one of the golds will be gone before we make it back
I went hunting last year in the area. Things like Knob Creek 25th were readily available, however all the stuff we're searching for was gone just like here.jayelbee said:
Does bourbon get run on in Florida like it does in Texas? Are there any bottle shops near Disney that are worth visiting?
CharlieBrown17 said:
Weird that there's so much B518 floating around Texas. I don't think near this much A118 made it this way
Trinity Ag said:
Is there any bourbon distilled in Texas that is worth what they are charging for it?
agreed. I've heard the cask strength is good but not at $69 a bottle at specs. That's the MSRP for ORVW, but not like we can find it.jh0400 said:
I like what Whitmeyer's is doing, but I'm not sure it's $80 juice. I keep buying it, but if it wasn't made here in Houston there's no way I'd pay that for it.
This is exactly what I mean.jh0400 said:
I like what Whitmeyer's is doing, but I'm not sure it's $80 juice. I keep buying it, but if it wasn't made here in Houston there's no way I'd pay that for it.
Trinity Ag said:
This is exactly what I mean.
The issue with "craft bourbon" compared to "craft beer" is that the small batch product isn't actually better than the large scale alternative. And is generally both worse AND more expensive.
Nailed it. The idea that Texas distillers are missing the mark by having stuff aged 2 years instead of 6-10 is misguided from what I've heard. With as hot and humid as it is here, distillers I've talked to have said that when they try to go longer than a couple of years, all that's left is sludge. That said, because it's so hot and humid, you can get (what I think is) a good tasty product in a 2 year time frame that would be outrageously young if it was from Kentucky.John Francis Donaghy said:
Any bourbon that's legitimately aged that long in Texas will be an absolute oak monster, probably to the point of being nearly undrinkable. Its just too damned hot for too damned long in Texas to properly age a nice bourbon.
One of the biggest reasons so much of America's whiskey production in the Kentucky/Tennessee area is climate. Four distinct seasons a year, each almost exactly 3 months long, none being too severe. Perfect aging conditions.
The only way a Texas distiller could really compete would be climate controlled rickhouses, that could simulate a more temperate climate.
I thought it was more about the seasons hot to cold several times in a year rather than just staying hot? The change in seasons (temps) pushes the whiskey in and out of the barrels and when it's just hot all the time that's not happening right? At least that's what they said on the makers mark tour I took last summer. They age theirs to taste rather than age because they say it depends on what I just referenced.Quote:
That said, because it's so hot and humid, you can get (what I think is) a good tasty product in a 2 year time frame that would be outrageously young if it was from Kentucky.
BQRyno said:Nailed it. The idea that Texas distillers are missing the mark by having stuff aged 2 years instead of 6-10 is misguided from what I've heard. With as hot and humid as it is here, distillers I've talked to have said that when they try to go longer than a couple of years, all that's left is sludge. That said, because it's so hot and humid, you can get (what I think is) a good tasty product in a 2 year time frame that would be outrageously young if it was from Kentucky.John Francis Donaghy said:
Any bourbon that's legitimately aged that long in Texas will be an absolute oak monster, probably to the point of being nearly undrinkable. Its just too damned hot for too damned long in Texas to properly age a nice bourbon.
One of the biggest reasons so much of America's whiskey production in the Kentucky/Tennessee area is climate. Four distinct seasons a year, each almost exactly 3 months long, none being too severe. Perfect aging conditions.
The only way a Texas distiller could really compete would be climate controlled rickhouses, that could simulate a more temperate climate.
agcrock2005 said:I thought it was more about the seasons hot to cold several times in a year rather than just staying hot? The change in seasons (temps) pushes the whiskey in and out of the barrels and when it's just hot all the time that's not happening right? At least that's what they said on the makers mark tour I took last summer. They age theirs to taste rather than age because they say it depends on what I just referenced.Quote:
That said, because it's so hot and humid, you can get (what I think is) a good tasty product in a 2 year time frame that would be outrageously young if it was from Kentucky.
I agree that you couldn't build 5 story, open air rickhouses in Houston or Dallas.John Francis Donaghy said:
Any bourbon that's legitimately aged that long in Texas will be an absolute oak monster, probably to the point of being nearly undrinkable. Its just too damned hot for too damned long in Texas to properly age a nice bourbon.
One of the biggest reasons so much of America's whiskey production in the Kentucky/Tennessee area is climate. Four distinct seasons a year, each almost exactly 3 months long, none being too severe. Perfect aging conditions.
The only way a Texas distiller could really compete would be climate controlled rickhouses, that could simulate a more temperate climate.