G oog le BadWeB | Login/out | Topics | Search | Custodians | Register | Edit Profile


Buell Motorcycle Forum » Quick Board Archives » Archive through February 06, 2008 » So, name your poison. Any bourbon drinkers here? « Previous Next »

  Thread Last Poster Posts Pages Last Post
Archive through January 26, 2008Eengler230 01-26-08  10:39 am
Archive through January 24, 2008Ducxl30 01-24-08  10:43 am
         

Author Message
Top of pagePrevious messageNext messageBottom of page Link to this message

Doughnut
Posted on Saturday, January 26, 2008 - 10:41 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

SCREECH. I really need to smuggle a few bottles of that.
(JD is TECHNICALY classified as a liqour, not bourbon.)
Top of pagePrevious messageNext messageBottom of page Link to this message

Ryker77
Posted on Saturday, January 26, 2008 - 10:58 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

I toured the Wild Turkery distillery last month. Also been to the JD and the other distaller up the river.
Top of pagePrevious messageNext messageBottom of page Link to this message

Loki
Posted on Saturday, January 26, 2008 - 11:22 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

did ya know.....

that the use of the charred kegs was caused by an accident. The charred oak is what gives bourbon its distinct color and flavoring


that by an act of congress. Bourbon IS the national drink. Said act also defines what is legally a bourbon.
Top of pagePrevious messageNext messageBottom of page Link to this message

Johnnylunchbox
Posted on Saturday, January 26, 2008 - 11:56 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

From my history channel gleanings. The charred oak resulted from one of the makers trying to recycle old fish barrels. He charred the insides to get rid of the fishy smells.
He shipped them down river and when the end consumers sampled the aged product they raved about its sweetness and smoothness.

The charring caramelizes the natural sugars in the wood and produces the unique sweetness. As the bourbon ages in barns, it is is subject to daily and seasonal temperature variations which cause the barrels to expand and contract and absorb and expel the bourbon continously. This repeated cycling allows the bourbon to take advantage of the mellowing properties of the charred wood.

What makes older bourbon so expensive (aside from its finer drinking quality) is that the longer it ages the more is lost to evaporation. The older it gets the less bottles there are to be had. The lost portion is referred to as "the angel's share".
Top of pagePrevious messageNext messageBottom of page Link to this message

Brumbear
Posted on Saturday, January 26, 2008 - 04:05 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Thats good to know cause if the angels are holding out on me in the heafter I'm calling them on it.
Top of pagePrevious messageNext messageBottom of page Link to this message

Kowpow225
Posted on Saturday, January 26, 2008 - 04:06 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Knob Creek mixed with some A&W root beer. Delicious. Call em knobby root.
Top of pagePrevious messageNext messageBottom of page Link to this message

Johnnylunchbox
Posted on Saturday, January 26, 2008 - 04:30 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Thats good to know cause if the angels are holding out on me in the heafter I'm calling them on it.

I like that. LOL
Top of pagePrevious messageNext messageBottom of page Link to this message

Ceejay
Posted on Sunday, January 27, 2008 - 03:52 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

another claven moment is if I remember right the scotch makers buy the whiskey barrels when they are done with them as the whiskey makers only use them once. Certain scotch distillers will only buy from certain whiskey distillers...
Top of pagePrevious messageNext messageBottom of page Link to this message

Diablobrian
Posted on Monday, January 28, 2008 - 02:20 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Scotch barrels come from Brandy makers IIRC.
Top of pagePrevious messageNext messageBottom of page Link to this message

Mr_grumpy
Posted on Monday, January 28, 2008 - 03:49 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

It depends on the distillery, some use whiskey barrels, some use cognac barrels, some wine, some sherry, about the only consistent factor is that they're oak.

Personally I like a nice Speyside Single Malt for sipping, & a blended like Bells or Famous Grouse, diluted with 7up or similar, for drinking (else I pissed too quick)
Top of pagePrevious messageNext messageBottom of page Link to this message

Mr_grumpy
Posted on Monday, January 28, 2008 - 04:04 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

If I can get it past Customs, I'll try & bring a bottle of "Eau de Vie" to Homecoming.
Literally translated that's "water of life" which is where Whisky (with or without an E) comes from, the gaelic "uisge beatha" means the same thing.
The local Breton version is made from apples, (well mostly apples) & up until the end of last year was legal, but the wonderful French government wouldn't renew the derogation, & so another regional tradition bites the dust.
Top of pagePrevious messageNext messageBottom of page Link to this message

Jackbequick
Posted on Monday, January 28, 2008 - 09:28 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Grumpy,

Have you ever tried Mirabelle?

"mirabelle -French spirit prepared by distillation of yellow-green mirabelle plums; strong fruity aroma, not sweetened."

I lived in Sampigny (Meuse) in the late 50's and that was a favorite in that region for taking the chill off on a cold day.

My Dad (in the Air Force, stationed at Toul-Rosieres AB) always had some around. It was crystal clear and his usually arrived in bottles without labels, acquired through local friends. It was the moonshine of that region if I remember right.

I remember him wondering what it would have been like aged in wood for a few years. Of course, we had no wood and none of it survived that long.

Jack
Top of pagePrevious messageNext messageBottom of page Link to this message

Mr_grumpy
Posted on Monday, January 28, 2008 - 03:24 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Most regions in France have something along those lines depending on the available local produce. Cognac being the most famous of course.
Top of pagePrevious messageNext messageBottom of page Link to this message

Newfie_buell
Posted on Monday, January 28, 2008 - 08:14 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Hey Grumpy,

Just send it to me.

I still haven't cracked open that bottle of "Aberlour" you brought with you last March.

I'm waiting for a special occasion.
Top of pagePrevious messageNext messageBottom of page Link to this message

Johnnylunchbox
Posted on Monday, January 28, 2008 - 08:49 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

It seems most countries have their own version of Hooch. The Italians have Grappa, which I imagine to be similar in concept to the French Eau de Vie. Geography playing a big role in the produce used, for instance chestnuts up north.
Top of pagePrevious messageNext messageBottom of page Link to this message

Mr_gto
Posted on Wednesday, January 30, 2008 - 05:21 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

On my first anniversary (jan.6th of this year) my wife and I went to Chicago because thats were she wanted to go. Of course the first thing i do is find a seedy Irish bar to have a drink at. I knew Id found the right place when i walked in and the was soccer on and I couldn't understand anyone. The bartender is straight off the boat from Ireland and he buys me a shot of 12 year Red Breast Pot Still Irish Whiskey. If you have a chance try some you love it. I loved so much I staggered out of the bar with a better part of a 5th in my blood stream!!
Top of pagePrevious messageNext messageBottom of page Link to this message

Hootowl
Posted on Wednesday, January 30, 2008 - 11:15 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Gotta go with BorrowedBike on this one. Blantons takes the cake.
Top of pagePrevious messageNext messageBottom of page Link to this message

86129squids
Posted on Wednesday, January 30, 2008 - 01:04 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Got myself a pint of Maker's yesterday as I was suffering badly from a head and chest cold. Fixed up a toddy with a little honey and some kombucha tea, felt much better. Ended up drinking a couple on the rocks, mmmmm tasty!

Slept much better than the night before.
Top of pagePrevious messageNext messageBottom of page Link to this message

Borrowedbike
Posted on Wednesday, January 30, 2008 - 01:58 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

That's cuz your my best friend...

Many a bottle of "The Kicking Chicken" has fallen before Hootowl and I in our younger years...

We even dubbed the noise of a cork coming out of the Wild Turkey a "Happy Noise"

BTW Hoot, I scored a bottle of "The Abyss" for you
Top of pagePrevious messageNext messageBottom of page Link to this message

Hootowl
Posted on Wednesday, January 30, 2008 - 10:12 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Nice. I'll be up in Feb-Mar, as usual.
Top of pagePrevious messageNext messageBottom of page Link to this message

Hootowl
Posted on Wednesday, January 30, 2008 - 10:17 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

BTW, Bourbon must be aged in NEW American oak barrels for a minimum of two years to be called Bourbon. Most used barrels are sold to distilleries in Scotland and Ireland. According to Discovery Channel anyway.
Top of pagePrevious messageNext messageBottom of page Link to this message

Gotj
Posted on Wednesday, January 30, 2008 - 10:31 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Borrowedbike, I'm with you on the Blanton's single barrel bourbon. Just writing about it has me wanting some. I'm may take it to MBV but leave it at the cabin because the cabin is 16 miles from TWO. Don't want to try those miles after dark AND Blanton's.

Scotch - Doublewood by far.

Now for a nightcap.
Top of pagePrevious messageNext messageBottom of page Link to this message

Hootowl
Posted on Wednesday, January 30, 2008 - 10:43 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Sorry pwnzor, did see your post. Much better.
Top of pagePrevious messageNext messageBottom of page Link to this message

Hammeroid
Posted on Wednesday, January 30, 2008 - 10:51 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Custodian/Admin Only)

Potcheen
« Previous Next »

Add Your Message Here
Post:
Bold text Italics Underline Create a hyperlink Insert a clipart image

Username: Posting Information:
This is a private posting area. Only registered users and custodians may post messages here.
Password:
Options: Post as "Anonymous" (Valid reason required. Abusers will be exposed. If unsure, ask.)
Enable HTML code in message
Automatically activate URLs in message
Action:

Topics | Last Day | Tree View | Search | User List | Help/Instructions | Rules | Program Credits Administration