Willett Bourbon

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I have been wanting to try the Willett Bourbon for years.

Since I’ve been interested in drinking fine whiskeys, Willett Bourbon has stood out with its incredibly alluring shape, deep amber color, and individually numbered packaging. It is a bottle that immediately commands attention, one that you almost hesitate to drink Orologi Replica Cartier from given the perfect proportion of whiskey that creates the luxurious visual aesthetic. But not to worry, dear readers. Drink I did.

I poured the Willett over one large cube, then gave it a few swirls to appreciate its rich aroma. The legs clung to the side of the glass very well, dripping almost like syrup back into the glass.

The taste is, and I do not use this word lightly, exquisite. Very rich notes of pear, caramel, and just a hint of smoke paraded across my palate. The finish was creamy and delicious, with absolutely zero harshness. Just a glowing warmth akin to a heated apple cider.

If you haven’t tried the Willett Bourbon, you are absolutely missing out. It is one of those rare cases where the fanciness of packaging accurately reflects the elegance of the drink therein. Pick up a bottle and let me know what you think. As for me, I’ve found one of my new favorite bourbons.

TINCUP Colorado Whiskey

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Happy Whiskey Wednesday everyone!

I was hoping to try something new, and luckily a local establishment had just the thing on special. TINCUP Colorado Whiskey was going for a very fair price, and even better, I’d never heard of it before. I ordered it with one large ice cube and settled in.

The nose on this whiskey is very pleasant, with light floral notes and just a touch of spice. It almost smells like some rums I’ve had in the past, but has migliori repliche orologi a bit more char to it as you might expect. Swishing the drink around reveals that it is pretty hearty as well, with thick trails that cling to the sides of the glass for a good long while.

The first sip reveals a complex taste that is at the same time quite smooth. I wouldn’t call it bold at all. It is interesting. The floral notes of the nose do come through, as does the spice. Perhaps it was just the fall air, but I got just a tiny hint of something a little deeper, like pumpkin as well. This was also a very rich drink, and coated my mouth like melted butter.

As the cube melted a bit the flavor did dilute more than I would like. I might recommend drinking this neat, or even with a small drip of water and Imitazioni Orologi Rolex some whiskey stones. It wasn’t bad mind you, I just felt the complexity of the flavor was lost after the large cube had time to melt a bit.

Checking their website, TINCUP claims their whiskey to be spicy and bold. I can’t necessarily say that I agree with that, but that is not a knock against the whiskey at all. Finding something simultaneously smooth and complex is a rarity, and I highly recommend the TINCUP to both experienced whiskey fan and novice alike.

Whiskey Wednesday: Bulleit Frontier Whiskey

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Hello Dear Readers,

I am very excited to be back with you on this whiskeyist of days, especially since today’s feature is one of my personal favorites. I first savored the red richness that is Bulleit in the backyard of a friend’s family gathering, among friendship and comrades, and those are the feelings that always spring forth with each sip.

Red is the defining feature of Bulleit. Not only does it possess the wonderful color that can only be described as a union of Bevo’s burnt orange and the crimson of the Emperor’s Royal Guards, but it just tastes red. It is difficult to describe, much as blue Gatorade somehow simply tastes blue.

The 90 proof hits you immediately, and I am always shocked that more bros and woo-girls do not order more Bulleit, instead opting for the ubiquitous Canadian concoction that is Fireball. Bulleit has all the initial blast of a bar shot (I believe due to the relatively high rye content), but with so much finer a finish. Do not get me wrong, I would not describe Bulleit as smooth by any stretch of the imagination, but as it slides down your throat, a pleasant mellowing does occur such as mesquite burns into charcoal.

Bulleit might not be the best option for a bachelor party or Washington soiree, but its richness of flavor and $25 price tag makes it a versatile option. While Corona might want you to find your beach, after drinking Bulleit, I encourage you to go discover your frontier.

A Few Notes From Stephen: I wanted to chime in on Dylan’s thoughts because Bulleit is one of my favorite drinkin’ whiskeys as well. For its ease of drinking Bulleit somehow always keeps my interest every time I pick it up. Like Dylan, I appreciate the richness of the whiskey, as well as the impact of it’s flavor. I always get a touch of woodsmoke, some caramel, and a touch of red apple. It is always a welcome treat, and one which I second Dylan in recommending!


Whiskey Wednesday: Bird Dog

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Happy Whiskey Day dear readers!

As befitting the recent valiant performance of Team USA, today’s selection returns us back to the Red, White, and Blue in the form of Bird Dog Kentucky Bourbon Whiskey.

Bird Dog is an intriguing drink. Its mystery starts from its very label, in the sense that for all the information available on the bottle, you might get the billiga cykelbyxor impression it was a product brewed in the liquor store’s pantry: no distillery history, no description of blending techniques, and no back story for the title.

True, this cloudy whiskey, with a late wave of peat and a sweet smell of cinnamon mixed with the slightest touch of ginger, is simple, but it is also a reminder that good things do not necessarily need complexion.

This is a whiskey you drink whilst gazing at a Southern sunset with good friends; the once in July opportunities that come maglie calcio online once in a bottle. You would not buy Bird Dog to impress someone, just as the person counting stars cares little about the final tally.

This dog bites better at room temperature than on ice, as it keeps the flavor throughout the entire sip, but otherwise an enjoyable, if thoroughly par product for your consideration.

As always, further research is needed…

Whiskey Wednesday: C&W Visits Half-Step Bar

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The city of Austin grows by 110 people per day — a town shooting up so quickly that it’s sometimes hard to keep up with the number of joints, bars and other establishments. We’ll do these venue reviews in the hope that if you come to Austin, you’ll know exactly where to go since we’ve already been there for you. And, clearly, the venue format also gives us an reason to review some of the things we most enjoy.

Half-Step is one of the latest additions to Rainey Street, a cluster of bars in central Austin. It’s a district that began five years ago with the development of the legendary (and recently closed) Lustre Pearl. While the crowds have grown and some of the low-key vibe of the entire street has been lost, Half Step retains the kind of neighborhood bar feel that made the street attractive in the first place.

Stephen’s been wanting to go to this place for quite some time. He kept bringing up the bar’s signature, the homemade ice the staff creates for its cocktails. I thought this sounded finicky and a little too precious (“What is this, ice?”) but hey, y’all needed a new whiskey review! We tried to go to the bar once before, but it looked empty or closed. Half Step opens at 7 except for on Mondays, so we got a little nervous when it was 6:55 with no sign of life on the inside. After a quick jaunt around Rainey, we returned to find that the gate opens precisely at 7. Half Step is in a renovated bungalow with a high porch, and there’s a shed in the back where the staff makes the ice every day.

The bartender, Floyd, informed us that he’d woken up in Bushwick that morning and flown back into Austin just a couple of hours before. He asked us what kind of base we wanted and we branched off from there. Bourbon or one of the other big four? Shaken, stirred, fizzed or strained? While Half Step serves cocktails with each kind of liquor base, the bartenders all seem keen on variations of the Old-Fashioned. These guys are passionate about bourbon, y’all. Floyd took his time — no “Cocktail” buffoonery going on here. The conversation was good as we talked about Half Step’s ownership (six friends went in on the bar together), old movies (William Faulkner writing lines for Humphrey Bogart, eventually resulting in this cocktail classic) and where the bartenders hailed (mostly the South after spending some time in New York).

I opted for a bourbon with citrus, and Floyd whipped up something off-menu called the American Trilogy. Starting with Old Verholt Rye, he poured in nearly equal amounts of Laird’s Apple Brandy (100 proof) and Regan’s orange bitters. After shearing off a long strip of an orange peel, Floyd crushed one and set it sideways in the glass. The result was a clear drink, the orange peel and oils the only opaque aspects. This deceived me – the drink tasted syrupy and intense. The enormous ice cube eventually opened the glass up, but seeping oil from the peel continued to dominate the flavor profile. I couldn’t taste any apple flavor, though the brandy did give the drink some chewiness and bridged the density between the rye and bitters.

I enjoyed the American Trilogy overall, but asked Floyd if he could make something less sweet. I’m glad I did. For the Kentucky Colonel, Floyd poured out some Elijah Craig 12, Benedictine liqueur, and a small dash of Angostura bitters. He also added a lemon peel. Damn! Light clover on the nose, orange in the far back, with just enough of that Elijah Craig rich oak on its foundation. Though it smelled like a bright yellow Skittle, the taste was complex and evocative without being too sweet. Definitely the kind of drink tailor-made for a patio.

While Stephen and I were originally the sole customers in the bar, patrons had trickled in while Floyd was educating us on the best cheap bourbons. Chris, the bar’s majority owner, went around talking with everyone. Stephen (still excited about the ice) asked him about it, and as Chris explained, the ice is definitely a feature — but what Half Step really deals in, instead, is great bourbon, good conversation and a friendly atmosphere. He is dead-on right. Next time, we’re bringing cigars.

The Battle of the Beams

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We picked these two bourbons because both have been on the rise, winning awards and accolades in the last few years since their debuts. In doing so, they’ve in some ways defied Jim Beam’s brand reputation as a reliable but relatively uncomplicated bourbon. We asked whether the hype was justified, and I wonder whether Jim Beam is headed into the boutique bourbon market space with these two products. Let’s dive in.

We start with the Devil’s Cut. When smelling the glass, the slightly higher alcohol content is apparent. The nose is sharp. The glass sports the slightest red-orange tint, just a tiny warmer shade than golden brown. Sadly, even without an ice cube, this whiskey fussball trikots kaufen is just watery. You can catch some hints of maple and caramel, but they don’t infuse this bottle–instead, the better flavors just float around on top of the lightest woodsy base. The most distinguishing part of the Devil’s Cut is the after burn. If you like your bourbon a little spicier than normal, you’ll enjoy the fire on the tongue and gums when exhaling. It will last for an hour.

Though the Jim Beam Double-Aged Black shares the same color as the Devil’s cut, it smells twice as good. And if you could somehow make timber delicious, it would taste like this bottle–a strong current of oak runs throughout the whole sip. Its caramel flavor is vibrant, with more insouciance. Accentuating these two joyous flavors is a little brown sugar keeping things from getting too serious. The sweetness helps the whole sip and lingers on in the aftertaste. Robust.

I use a pretty large cube, which, based on my untrained eye, is roughly equal to 2 1/4 normal-sized cubes.

The best thing about the Devil’s Cut on the rocks is that it retains some salty pungency. The sharpness remains on the nose and in the after burn. But the wateriness I alluded to earlier cannot be avoided. The bottle is so weakened by some melted water that even its basketball trikots g√ľnstig hallmark fieriness is mitigated, removing the bourbon’s most impressive quality. I think that this bourbon would be a fine base for a cocktail, if it only had a couple of other elements to balance it out. If you like it slightly abrasive, stick with it neat and this is your drink.

Jim Beam Double-Aged Black oozes excellence with a slightly melted ice cube. The water opens up a little cinnamon, sprinkled atop the caramel that is so apparent with no water. Spice a serious spine keep the drink varied. At its best, this bourbon tastes like a salty caramel milkshake. A little smokiness can be detected, maybe freed up with the water from the replica uhren kaufen timber from before. Stephen even compared it to a peaty Scotch. Heavy, sweet, but not cloying. It’s a real delight that I’d recommend, in particular, for the upcoming holiday months thanks to its cinnamon and nutmeg components. No medicinal twang.

Obviously, the Double-Aged Black destroys the Devil’s Cut in the Beam battle. I had a little of both left over, and I opted to make a cocktail commemorating the end of the summer months–blueberries, basil, and lemonade. It was light, balanced and made for an excellent wrap-up to our bourbon battle. Perfection.

Paired with the Liga Privada Feral Flying Pig.

Devil’s Cut: 5/10, $20.99 for 750 ml at SPEC’s
Double Aged Black: 8.5/10, $20.41 for 750 ml, also at SPEC’s

Henry McKenna 10-Year Single Barrel Straight

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Henry McKenna Single Barrel 10-Year

Despite a love of bourbon and central Texas summers, my back porch sometimes grows too hot to truly enjoy a glass–even in the late evening hours. Thank God for last night’s exception. It had showered earlier in the day, and instead of the sun burning up the droplets as soon as they hit the ground, the cloud cover had allowed the air to remain cool. This resulted in a maglie calcio online near-misty, damp night with few mosquitoes and varmints in sight — a night that begged for a new whiskey to be tried. I settled back into my Adirondack chair and got to “work.”

Henry McKenna Single Barrel is packaged as a “table whiskey,” and the phrase delivers on what it implies. This is a straightforward and easily downable bourbon that lacks pretension and a whole lot of fanfare.

The color, in some ways, resembles the smell — thin, temperate, middle-hued. That thinness is an attribute of the slightest medicinal astringency, something that you find in almost all bourbon, and it is not unpleasant (unlike the Cody Road debacle, an experiment maglie calcio shop which still prejudices me against rye). The nose carried notes of amber, caramel, and maple — a lot like a Dr. Pepper fountain with a little too much syrup.

I first tried the Henry McKenna without water (as usual). The initial few sips were distinctly oaky, with one of the most pleasant after-burns I’ve enjoyed in a bourbon. The burn is deep, and stays on the palate long after a single sip, with a fine char. Caramel bubbles up under that char like a good cobbler through the crust. The flavor sears a little, but is not at all punishing. At first, I tasted little to no fruity or floral notes. Again — the characterization as a “table whiskey” is dead-on.

After the flavor (or my imagination) opened up a little, I noticed the faintest apricot taste on the back-sip. By “back-sip,” I mean the moment between the initial sip and when that “char” lingers after the liquid is downed. On the finest edges of my taste buds, I could maglie calcio a poco prezzo detect white floral notes. The main body of the bourbon remained is that charred oak. Though it’s an uncomplicated flavor, I could have easily swilled a few more glasses due to this bottle’s simple goodness.

I splashed a couple of fingers of water into the second glass so that I had about one-third of water, two-thirds bourbon in the glass. DO NOT DO THIS. With water, the floral notes on the periphery dilute way too easily, while only the most peppery portions of the wood flavor surface. The caramel flavor largely dissipated. I regret splashing so much water in and will begin experimenting with only a few drops from now on.

Barrel #783. Bottled on September 28, 2001
Best aspect: A fine, lingering burn.
Worst aspect: Since using too much water was my fault, my only complaint is that one more flavor outside of the oak could have made it a more interesting sip.
Enjoyed after: prosciutto and egg sandwich
Song to pair with: “Long As I Can See the Light”