If you drink Whiskey/Whisky which sty...

If you drink Whiskey/Whisky which style do you prefer?

Created by Dr_Dirty on Jan 19, 2014

61 votes

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Canadian

Kentucky Bourbon

Tennessee Mash

Scotch

Irish

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#21 Jan 19, 2014
Dr_Dirty wrote:
<quoted text>
Rye is a "Mash" style whiskey. Not always from Tennessee but neither are all bourbons from Kentucky.
In order to legally be called bourbon, it must come from Kentucky. However there are "bourbons" which may not legally use that term. The most famous is Jack Daniels, the sour mask whiskey from Tennessee.

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#22 Jan 19, 2014
Whatever happened to Old Granddad Kentucky Bourbon? It was quite the elite bourbon in its time.

For straight rye whiskey, there was Old Overholt? Anyone know if that's still around?

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#23 Jan 19, 2014
FTW Yall wrote:
<quoted text>I've had it. It isn't bad. It does have more to it than most Canadians.
The whole bourbon craze thing is dumb to me. As a long time whiskey drinker I don't really think these "premium" bourbons are really any better than Jim Beam, Wild Turkey, you name it. Especially factoring in the price of some of them. Some are even kind of bad.
Was never a Wild Turkey fan. For me it's like drinking candied alcohol. Way too sweet. I kind of like the bourbon craze. It has really exposed me to a lot of offerings here in my state I would not otherwise have gotten a chance to try. Ten years ago, you could find maybe one or two offerings of real rye whiskey in the liquor stores here. Now they have entire sections devoted to them. They were coattailed in on the the slew of new bourbons and now they have a following.

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#24 Jan 19, 2014
Lawrence Wolf wrote:
<quoted text>In order to legally be called bourbon, it must come from Kentucky. However there are "bourbons" which may not legally use that term. The most famous is Jack Daniels, the sour mask whiskey from Tennessee.
That's actually a myth.

Bourbon's legal definition varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. The U.S. regulations for labeling and advertising bourbon apply only to products made for consumption within the United States; they do not apply to distilled spirits made for export.[3] Canadian law requires products labeled bourbon to be made in the United States and to also conform to the requirements that apply within the United States. But in countries other than the United States and Canada, products labeled bourbon may not adhere to the same standards. European Union regulations require bourbon-labeled products to be made in the United States, but do not require them to conform to all of the requirements that apply within the United States.

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption[3] must be:

Produced in the United States;[4]
made from a grain mixture that is at least 51% corn;[4]
aged in new, charred-oak barrels;[4]
distilled to no more than 160 (U.S.) proof (80% alcohol by volume);[4]
entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume);[4] and be
bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).[5]

FTW Yall

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#25 Jan 19, 2014
Lawrence Wolf wrote:
<quoted text>Wild Turkey is a bourbon, not a rye.
Wild Turkey also makes a Rye. It is 101 only and has a green band across the bottom that says Rye instead of the red band that says 101 on their regular bourbon or the gold one that says 80 on their bar label.
Wild Turkey is great but the Rye is my favorite.

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#26 Jan 19, 2014
Lawrence Wolf wrote:
Whatever happened to Old Granddad Kentucky Bourbon? It was quite the elite bourbon in its time.
For straight rye whiskey, there was Old Overholt? Anyone know if that's still around?
I had to look - Old Granddad is one of the top ten selling bourbons according to Wiki:
https://en.wikipedia.org/wiki/Old_Grand-Dad

Old Overholt is still available.
https://en.wikipedia.org/wiki/Old_Overholt

Both appear to be Beam/Suntory products now,

FTW Yall

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Drive it, like you stole it

#27 Jan 19, 2014
Dr_Dirty wrote:
<quoted text>
That's actually a myth.
Bourbon's legal definition varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. The U.S. regulations for labeling and advertising bourbon apply only to products made for consumption within the United States; they do not apply to distilled spirits made for export.[3] Canadian law requires products labeled bourbon to be made in the United States and to also conform to the requirements that apply within the United States. But in countries other than the United States and Canada, products labeled bourbon may not adhere to the same standards. European Union regulations require bourbon-labeled products to be made in the United States, but do not require them to conform to all of the requirements that apply within the United States.
The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption[3] must be:
Produced in the United States;[4]
made from a grain mixture that is at least 51% corn;[4]
aged in new, charred-oak barrels;[4]
distilled to no more than 160 (U.S.) proof (80% alcohol by volume);[4]
entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume);[4] and be
bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).[5]
I know all that, just didn't want to get into th minute details.
The U.S.conditions for Tennessee, Am. blended, and Bourbon are the only ones that really count if you're going t have a serious discussion about whiskey. Don't ya' think.

FTW Yall

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Drive it, like you stole it

#28 Jan 19, 2014
Lawrence Wolf wrote:
Whatever happened to Old Granddad Kentucky Bourbon? It was quite the elite bourbon in its time.
For straight rye whiskey, there was Old Overholt? Anyone know if that's still around?
Old Grand Dad is everywhere and cheap. Old Overholt is still around but i don't think it is made in Baltimore anymore. I think Jim Beam might be Licensed to distill the recipe now.
Now just to through it out there. I think Evan Williams is pretty damn alright for the price tag. Not great but not bad or gross at all for $10-12.

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#30 Jan 19, 2014
FTW Yall wrote:
<quoted text>Old Grand Dad is everywhere and cheap. Old Overholt is still around but i don't think it is made in Baltimore anymore. I think Jim Beam might be Licensed to distill the recipe now.
Now just to through it out there. I think Evan Williams is pretty damn alright for the price tag. Not great but not bad or gross at all for $10-12.
I tried Evan Williams once years ago, but didn't take to it. But that was before I acquired a taste for bourbon much. May have to try it again just for grins.

“No time like the present”

Since: Jul 08

to make it happen!

#31 Jan 19, 2014
FTW Yall wrote:
<quoted text>I know all that, just didn't want to get into th minute details.
The U.S.conditions for Tennessee, Am. blended, and Bourbon are the only ones that really count if you're going t have a serious discussion about whiskey. Don't ya' think.
Naw, I disagree. Too many other tasty whiskies out there. And Irish whisky is fast making a comeback. Tasty stuff; not all earthy and peaty like scotch. I see Irish whisky a dominant player again within the next 5-10 years.

“Vintage 1949”

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...lightly salted...

#32 Jan 19, 2014
...Basil Hayden's...

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#33 Jan 19, 2014
Enzo49 wrote:
...Basil Hayden's...
Neat story behind it...and once again, it involves Jim Beam....fascinating.

https://en.wikipedia.org/wiki/Basil_Hayden%27...

Looks to be a small batch rye. May have to see if I can find some of that some time.
The Blue Oyster

Dayton, OH

#34 Jan 19, 2014
Bondo Bork wrote:
That 'doctor' is a real boozehound.
Sperm drinker's club down the hall to your left.

FTW Yall

“"Trust no one"”

Level 1

Since: Jul 13

Drive it, like you stole it

#35 Jan 19, 2014
Dr_Dirty wrote:
<quoted text>
Naw, I disagree. Too many other tasty whiskies out there. And Irish whisky is fast making a comeback. Tasty stuff; not all earthy and peaty like scotch. I see Irish whisky a dominant player again within the next 5-10 years.
I think you misunderstood me. What i meant was a bourbon is only truly bourbon if it meets U.S. standards for it. Just like an Irish Whisky is really only Irish whisky if it meets their standards. I like Irish Whisky. Scotch too. Irish has already made it's comeback for a while and I think actually it is starting to bring people to scotch again. They share a lot and their are only so many irish whiskies out there. Not all scotch is peaty either. The Isley's are the really peaty usually. It has a lot of range though. I like both.

“No time like the present”

Since: Jul 08

to make it happen!

#36 Jan 19, 2014
FTW Yall wrote:
<quoted text>I think you misunderstood me. What i meant was a bourbon is only truly bourbon if it meets U.S. standards for it. Just like an Irish Whisky is really only Irish whisky if it meets their standards. I like Irish Whisky. Scotch too. Irish has already made it's comeback for a while and I think actually it is starting to bring people to scotch again. They share a lot and their are only so many irish whiskies out there. Not all scotch is peaty either. The Isley's are the really peaty usually. It has a lot of range though. I like both.
What would you recommend for a "not so peaty" scotch? I'd like to try some.

As for the Irish, they have a ways to go to gain back the dominance they once held. There are currently only 7 distilleries there,(as opposed to Scotland's more than 100). only four of which have been operating long enough to have products sufficiently aged for current sale on the market as of 2013, and only one of which was operating prior to 1975.

The one Irish whiskey I did get a chance to try a few weeks ago was a Jameson blend and it was awesome. Far superior to me than the Oban 14 that was gifted to me awhile back. I heard nothing but great things about the Oban 14. Definitely not my style. That's a bottle that'll be brought out for guests.

FTW Yall

“"Trust no one"”

Level 1

Since: Jul 13

Drive it, like you stole it

#37 Jan 19, 2014
Dr_Dirty wrote:
<quoted text>
What would you recommend for a "not so peaty" scotch? I'd like to try some.
As for the Irish, they have a ways to go to gain back the dominance they once held. There are currently only 7 distilleries there,(as opposed to Scotland's more than 100). only four of which have been operating long enough to have products sufficiently aged for current sale on the market as of 2013, and only one of which was operating prior to 1975.
The one Irish whiskey I did get a chance to try a few weeks ago was a Jameson blend and it was awesome. Far superior to me than the Oban 14 that was gifted to me awhile back. I heard nothing but great things about the Oban 14. Definitely not my style. That's a bottle that'll be brought out for guests.
McClellands Lowland is pretty toned down and not to pricey to try.

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Since: Jul 08

to make it happen!

#38 Jan 19, 2014
FTW Yall wrote:
<quoted text>McClellands Lowland is pretty toned down and not to pricey to try.
Thanks, I'll check it out.

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#39 Jan 19, 2014
VO.... Crown without the bag...

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#40 Jan 19, 2014
helps to define what you are talking about:

Bourbon is type of whiskey that is made only in the United States...... Bourbon is aged for at least two years in charred oak barrels. It has to consist of at least 51 percent corn....... Bourbon must also be distilled at a maximum of 80 percent alcohol by volume, which means that it is at most 160 proof alcohol.

on the other hand.....

Blended whiskey from America must contain at least 20 percent straight, unadulterated whiskey. distillers mix this pure whiskey with neutral spirits or other higher-proof whiskeys to make the final blended product. Although blended whiskey contains straight whiskey that has aged, the mixed product itself does not necessarily have to be aged. Blended whiskey has a general whiskey flavor, typically without any definitive characteristics. Some drinkers associate the flavor of blended whiskey with that of bourbon.

throw out scotch/irish etc etc whiskey not made in America

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#41 Jan 19, 2014
INFO:

Bourbons are also sour mash whiskeys (remnants of the previous mash are used in the new mash to balance pH levels). But Jack Daniel's is filtered through maple charcoal before being put in barrels, and bourbon is not.

And, no, bourbon does not have to be made in Kentucky. It doesn't even have to be made in Kentucky to be a "Kentucky bourbon" on the label, but it does have to be stored in Kentucky for at least a year in that case.

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