It's never on the shelves here either but I feel like from reading here and other places that it is available in other states.
Yeah it's pretty much all over in Kansas. Just, for @1 it's worth keeping because of novelty, minimum, since most anyone he'd share it with wouldn't be able to buy it unless they got it from some other state.
I've seen people in here say they don't think WSR is anything special, but it's probably my favorite every day drinker. I like wheated bourbons though.
I love this restaurant, they’ve got my favorite burger in Atlanta. Love the chefs. Their whiskey selection is absurd. HOWEVER… $160 for 1oz tasting of this lineup and “snacks”?! GTFO
yeah, that cant be but $40-50 max worth of pours. Those snacks from the kitchen must be really something else
That's a very generous tip he's including in that price. Like their Easter brunch but will pass on that.
Missed this from last week, but there is a local restaurant chain that always gets a good stock of allocated stuff in due to connections with the Oregon liquor commission. A few years ago I was able to try Pappy 23 at 50 a shot and while it was great, it was no where near the life changing experience the price would suggest. Tried WLW, GTS, pappy 15 and ER 17 that same session and they were all tasty but I’ve had store picks I like more.
SW pappy was best pappy, now pvw 20 is my fave. I got a chain steakhouse in Austin so sell me the pappy rye for 10$/pour. They done goofed.
EHT small batch for $90 on secondary. I can't remember what this used to go for MSRP on the shelves when you could actually get it at the store. $60?
I’m paying $50 when I see it, which isn’t often. I remember paying $40 a few years back when I believe msrp was $35. $80 on secondary currently.
I drank a Starlight finished barrel store pick a few weeks ago that was aged 4 years and I felt like it was hot for the relatively low proof, I think it was 105 proof, and it would have benefited with more aging.
anything aged less than 8 years, yeah. end up shaking my head seeing stuff labeled aged 4 years, like they ran into money problems and needed to bottle it sooner than they should have.
It just got me thinking, I saw one of my local groups going nuts about a Clyde mays 5 year barrel pick they’re doing, and I’m like naw no thanks, I bet it tastes young as shit.
For sure. Much less than 6 or 7 is usually that way for me. I have an oak bottle that I’ve used to add quick extra aging.
It's difficult to go below 4 years for rye, rarely less than 6 for bourbon. It would have to be something highly recommended.
Does this become like an infinity barrel that has lingering flavors from previous agings still in the wood?
I'd pay $60 or maybe $70 but not $80 or $90. It's good and wish I had a bottle in my rotation, but it ain't that good. Sheesh.
In fairness, both are pretty tasty on their own and wheated, so I can see why they chose this combo of proofs and wheated's.
I think the other main point was you can actually find these vs the previous version that was Weller 12 and 107.