Yep. And that’s the reason for the “partly” in “that’s partly why I specifically name the 4-year Jim Beam in my post.” I like Jim Beam Black.
But don’t ever, ever try Jim Beam Stag. I bought a bottle of Beam White (like I said, utility whiskey) which came with a little sampler of Stag. I didn’t really look at the bottle too closely to see what it was supposed to be and poured myself a shot. Ugh. Who put candied cherries in my motherfucking whiskey? Terrible, terrible, stuff. Tasted like a cross between a cherry cordial and cough syrup. Ugh.
Missed the edit window (again!): The mash bills are the same for Beam, Booker’s and Knob Creek. Same initial bourbon, just aged and blended completely differently. Beam is bottled at 80 proof, Knob Creek at over 90 and Booker’s at barrel strength.
Baker’s and Basil Hayden’s use a high proportion of rye in the mash. They are therefore lighter in body and spicier than the others. As much as I like rye, I really don’t care much for these two bourbons. I’d much rather have a Booker’s with a just a touch of branch water.
Cherry bourbon is the new trend, and it must be stopped at once. The stuff is vile.
MeanOldLady made my point, such as it was: that regualr old Jim Beam isn’t that bad, and is better than a lot of other well bourbons. And I wasn’t sure, pulykamell, if you knew that Knob Creek was a Beam product.
I’ve traveled a bit in eastern Europe, where it seems the only bourbon in many bars is Four Roses. :eek: Seeing a bottle of Jim Beam on the shelf in a little bar in Croatia brought joy to my heart and palate.
That may be the case today, I don’t know. But the late Booker Noe (former master distiller at Jim Beam) was a friend of mine, and in the late 80’s and early 90’s, I was his houseguest every year for a weekend in Bardstown. Four or five of us would fish with Booker at the ponds on the grounds of the distilleries in Clermont and Boston, KY. The first time I met Booker he took me on a personal tour of the Clermont distillery, beginning with dumping the whiskey from the barrel, and ending with fementing of the mash. A back-to-front tour if you will. It was then that I asked Booker if there was any difference in the mash of the four premium Beam brands, and was told there wasn’t. It was all in the aging and barrel choice. When you spend a couple of days fishing with a distiller, then drink with him at his home in the evening, and do this for five or six years, you end up learning a lot about his whiskey! Anyhow, that’s my “cite” for my assertion.
Booker’s son, Freddie, is master distiller at Beam these days. I know Freddie, but haven’t seen him in seven or eight years. But I keep in touch with him and I’ll ask.
Interestingly, I could find the mash bill for Knob Creek in their FAQ (78% corn, 13.5% rye, rest barley), but the Jim Beam website lists their mash as “secret.” Also, it seems like Knob Creek uses 40% setback (sour mash), while the regular Jim Beam White uses about 25% setback.
What’s wrong with Four Roses? Different palates, I guess, but I find it superior to Jim Beam White. (And about on par with the Black, but definitely inferior to the Small Batch line.)
A year or two back they moved their operation nextdoor to the Breckenridge Brewery in Denver and use their mash. I’ve always been able to find Stranahans’ Colorado in Denver and Breckenridge so hopefully he’ll have some luck. I get it in Texas but I really had to push my supplier. It’s small batch, hard to secure and when they did the move I mentioned you couldn’t find it anywhere for about 4 months. I keep a case (6) stashed for if its availability suffers again.
I going to have to try both the Pappy and the Black Maple Hills. Those sound too good to pass up and obviously the folks in here know a thing or two about good whiskey and calling shots.
You’ll love the Pappy. Every variation of Van Winkle’s I’ve had has been superb. The Black Maple Hills is firmly in place on my “Must Try” list. Maybe for Christmas…
puly, try to find Four Roses Single Barrel. Interesting stuff. I, too, like the regular Four Roses over Beam White.
I’ll have a look for it. It’s time to mix up the bourbons a bit. I’ve been pretty boring just keeping the standards like Knob Creek and Woodford Reserve around…and a little Wild Turkey 101 when I mostly want the alcoholic kick. (Although I find it pleasantly peppery and drinkable, too.)
If you want to mix things up, explore the various small batches that Wild Turkey puts out: Russell’s Reserve, Rare Breed and Kentucky Spirit. They are, respectively): 10 yo single barrel at 90 proof; 6, 8 and 12 yo blended at barrel-proof; and single-barrel at 101.
So with the Pappy the consensus is to get the 20 as opposed to the 15 or 23? With the Black Maple Hills the 23 is worth the difference over the 18? My guy started looking yesterday and will call today to let me know what he was able to find.
w/re Black Maple Hill, we were talking about two of their products. Their 20 year old bourbon and their 23 year old rye.
Both are worth seeking out, imo.
I have not tried the Black Maple Hill 18 year old rye. Pork Rind endorsed it, and indicated it was less expensive. Pork Rind also agreed with me that the 23 year old rye was the finest whiskey ever.
Impressive! I’ve never understood people who can manage to collect good Scotches, though. I mean, they’re so tasty! A bottle of Scotch that comes into my home will last perhaps a month, tops, before it gives up the ghost.
Huh? Did you move? Booze can be shipped to customers in MN. (Well, at least wine can. Not sure about hard liquor. An adult does have to be present to sign for it on receipt, but that’s pretty standard.
Anyhow, that’s my “cite” for my assertion.