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Discussion in 'The Mainboard' started by Artoo, Apr 20, 2015.
Any idea when this will be released?
Just picked up a bottle of Bib & Tucker small batch. I’m still fairly new to the bourbon game, but so far in terms of bang for the buck this one has been one of my favorites.
Winchester is some nasty bourbon. Picked up a botttle a couple weeks back because it was 15 figured why not tasted it and understood why not and why it was 15. Will only drink with some coke or ginger ale. I do like the bottle.
Found one of these on a beach trip this weekend. Cool backstory and cheap price so I snagged it. I have to say it was pretty damn delicious for a $30 , sub 100-proof bourbon. Very sweet, which I guess is expected with the finishes
Haven’t seen that in the shelves near me, I’ll keep an eye out for it to give it a shot.
It’s on my list to find
Stocking up my cabinet for my birthday and got the following today:
Michter’s Single Barrel Rye
Knob Creek Single Barrel Reserve
Going to get another bottle or two and trying to decide between Bookers, Woodford Reserve Double Oaked, and Dovetail. Have had Bookers before and would like to add another high proof bourbon but am open to any suggestions on the others. My local bourbon store in Atlanta is good about stocking the easy to get stuff but is hit or miss on the rare stuff.
Get the dovetail. It’s fantastic as a few others in here will attest to.
Almost got the Dovetail today but went with the Noah’s Mill instead. May have to swing back by tomorrow to get it.
Realistically how much could I get a 10 yr Michters for and how easy/difficult would it be to get? A real good friend of mine is getting married in about a year and I want to get one for him.
I get it once a year through my liquor store connection at retail which is a little over $100. Like almost Mitchers rare stuff it’s a hard get, secondary would be over 200
Any chance you could do me a solid and get one for me?
I’d say secondary prices are about $160-170 shipped. I love the M10.
When I got mine at a store, it was still $160. That’s realistically around what you’re going to pay.
Just made an Old Fashioned for the first time in a long time. Was feeling fancy.
That is all...carry on.
I’ll talk to my guy and get an idea when he is going to get allocated some. He said he would be getting a Mitchers release next month, not sure if it’s the10yr.
Michters 10 Rye is fire.
Ya Done Fucked up A-Aaron
Dovetail that good or Noah’s Mill that bad? Saw Noah’s Mill was recommended earlier in the thread.
Noah's Mill is good, nothing special. Dovetail is delicious.
I would hoard all the dovetail I could find if I saw it more, it’s an incredibly drinkable high proof whiskey it’s wonderful.
Finished up one bottle of my blantons now on to either my Michters or BT
Mixing two shitty bourbons doesn’t magically make a good bourbon.
I need a good old fashioned or Manhattan recipe guys please help
2 shots bourbon, 1/2 shot of sweet vermouth and a couple dashes of bitters. Cherry.
Here is my OF
Drench in bitters
Add slice of Orange peel (about and inch or inch and a half (slice off rind))
Muddle and mash together
2 parts bourbon
1 part club soda
Maraschino cherry (optional)
Not big on fruit in my OF. Maybe a luxardo.
4 parts bonded rye(templeton works fine)
1 part simple syrup
2 dashes bitters
Have fun blacking out!
My manhattan is 2 shots bourbon, prefer knob creek for the heat. Half shot sweet vermouth, half shot regular vermouth and a brandy cherry. Spend the extra on the cherry since it makes or breaks the drink imo. Also splash of bitters.
I just like to squeeze some fresh orange juice some angostura butters and a sugar cube.
Funny, I've been on an Old Fashioned kick lately. I'm not big on having chunks of actual fruit in mine. Story goes that the only reason why fruit was added was to cover up the shitty whiskey they could get their hands on during prohibition.
There's a few links in this article to a few different recipes. I've always preferred bourbon in mine but may try some rye to give it a shot.
.25 oz demerara simple syrup (2:1 demerara sugar and water)
4 dashes of preferred bitters, I usually do 2 ango 2 orange
express lemon or orange peel
stir over ice, serve in chilled glass with a big cube
I'm loving Turkey 101 rye right now for them. I also make quite a bit of rum ones with 1 part OFTD and 1 part plantation pineapple
once you go 1821, youll never go back. most of their stuff is delicious and these two push a manahattan/old fashioned to the next level.
i was doing 3oz bourbon, 1oz tart cherry and saffron shrub, 1/2oz sweet vermouth, 6-8 drops of the prohibition bitters, and a griottines cherry for the best homemade manhattan possible.
I'll have to check those out. I have 5-6 different bitters from crude that I really like. https://www.crudebitters.com/
Muddle some orange zest in there.
Instead of a sugar cube or simple syrup I use Tipplemans Barrel Aged Maple Syrup. This adds a smokey flavor to the drink.
That’s an interesting swap, I just don’t love the taste of maple syrup.
Oh fuck all of you for introducing me to high-faluting bitters and sugar water. Like I don’t have enough shit to spend my money on....
Start out with angostura bitters and regans orange bitters. Both available at the store. Definitely make your own simple syrup, its just sugar and water boiled for a couple minutes. Regular white sugar for daiquiris and margaritas, demerara sugar for bourbon/rye drinks.
I’ve got both Angostura varieties (OG and orange) and Peychaud’s, but all of these other options for bitters and syrups are blowing my mind.
I erred. The product is actually Tippleman’s Barrel Smoked Maple Syrup. They smoke the syrup using wood from bourbon barrels. You can’t taste the maple in a cocktail. But you get the sweetness and the smoke. If you can find candied bacon it makes an excellent garnish to this version of the Old Fashioned.
Damn this thing.
I make an OF with black walnut bitters, pure maple syrup, and a muddled orange peel, and it's easily the best cocktail I've had. You can swap the maple syrup for demerara sugar, but for me it's not quite as good.
I’ll have try the black walnut bitters. Angostura and orange are all that I have ever used.
It's a flavor I didn't anticipate enjoying, but I had one at a local restaurant and immediately asked the bartender for the recipe.
never even thought about this...
Demerara is great for an OF, but if the granules are larger make sure you muddle them or they'll just sink to the bottom. But who knows, maybe that's obvious and I'm just an idiot
I boil it with water to make syrup and have never had much of a problem. To me the syrup is much better than muddling. I do muddle sazeracs though.