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Whiskey Thread

Going Japanese tonight...................................alc.gif

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gmiller598 said:
Do you have some sort of water filtration system that makes strips all the chemicals and sediment out of the water?
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We have pretty clean water here already but it does filter before they make ice again.

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Edsland said:
I bought this silicone ice tray from Sir La Tabe it only does 4 at a time but super easy. View attachment 8974232
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Thanks. I do mine in a cooler and use directional freezing to get crystal clear block of ice. Then I can cut the ice into any shape I need. It takes some time though.
 
Four Roses Small Batch Select tonight
 
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Gman79 said:
Do you use this for other drinks since they just are easy access or always cocktails?
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I use it for just about everything.
 
KY Golfer said:
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I'm on my 3rd bottle this year.
The current version from 3 weeks ago isn't quite the same as the 1st 2, but is still very good.
The vanilla notes are less in bottle 3. It's spicier overall.

The glass itself is fantastic looking. #jealous
 
Jiffypop said:
I'm on my 3rd bottle this year.
The current version from 3 weeks ago isn't quite the same as the 1st 2, but is still very good.
The vanilla notes are less in bottle 3. It's spicier overall.

The glass itself is fantastic looking. #jealous
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The Vanilla is why I like it so much, but with any bourbon every barrel is a little different.
 
I love whiskey and get hammered on it every weekend.
 
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Got my hands on a pretty hard to find bottle here in Ohio. Absolutely does not disappoint


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I put it in another thread but should probably put it here as well. My man @LLIB took care of me.

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Mach2 said:
Ok, is this a Bourbon or a Whiskey? I thought there's a difference between them.
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Yes, it's both haha so, it's kind of like the "all squares are rectangles, but not all rectangles are squares" type thing. All bourbons are "whiskey", but to be a bourbon, you must adhere to more rules.

I'm sure someone can correct me, but I believe it has to be made in the US, put in the barrel at <125 proof, > 51% corn in the mash bill, only new, charred oak barrels to age, and once aged cannot be "finished" other than to bring it to proof. Taking it a step further, when "bottled in bond," it must be put in the barrel at 100 proof, and aged within a federally bonded facility.
 
KY Golfer said:
I put it in another thread but should probably put it here as well. My man @LLIB took care of me.

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Nice! Heard good things about the FRSiB. Have only had their small batch, but this is on the short list if I ever see it available around here!!
 
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