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Thread: Rum and Bourbon.

  1. #11
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    I agree, to call all bourbons mild compared to an Islay is cherry picking. There are lots of mild Scotch, and there are bourbons comparable in difficulty to Islays.

    As for rum, I like Demeraras. El Dorado 12, 15, and 21 year old are all good, getting drier and spicier with age.

  2. #12
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    Typically your standard Irish whiskey say bushmills or jamesons for example, arent heavily "peated" (there are some small exceptions) and doesen't have that heavily smoked taste you get for the Islay lads like Laphroaig (uses makers mark casks I hear!), Lagavulin, and Ardbeg that are very, very smokey. My dad complains if I pick him up anything peated and in fact usually anything that isnt irish.

    Actually one of my fav rums re-uses jack daniels casks as well, Appleton.

    Basically to use a wine example you get some new world wines especially shiraz from Oz or chile, that uses a huge amount of fresh oak staves or oak chips in bags to try and artificially age and give body to wine. I really don't enjoy this stuff. However a Californian Syrah or a Burgundy doesent seem to hammer you with over the top harsh artificial tasting oak.

    Basically I'm saying I'd like to go with something not as heavily peated as islay, but obviously more than something like jamesons.

    So makers mark seems to be the a good basic starting point for this kind of stuff.

    Aldi in the uk had el dorado 18yr old for something like £30, beyond cheap. Sadly they arent in NI

  3. #13
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    If you want to start with a bourbon that's mild, try Basil Hayden's. It's a small batch bourbon that, IMHO, has an extremely round, balanced flavor (which some might consider soft, but I happen to enjoy because it's not very hot, smoky or spicy like a rye) that's 80 proof so it doesn't have the burn of higher proof bourbons. It also spends less time in the barrel than other bourbons so it's not going to have the smokiness that you're trying to avoid.

    Other bourbons that are have the flavor profile you're looking for include, again, IMHO, in increasing richness/smokiness, Cyrus Noble, Bulleit, Maker's Mark, Knob Creek and others. At the top, as far as smokiness, richness, power go, are the barrel proof bourbons like Baker's, Booker's, etc.

    Nontheless, I have always found Jim Beam to be far superior to Jack, and for a middle range priced bourbon, I think Bulleit and Wathen's are superior to Maker's Mark. If you're going to mix, Old Crow Reserve and Old Grandad (Bonded) are good choices at the lower end.
    Michael
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  4. #14

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    I am fortunate enough to get Woodford Reserve regularly here. One of the few bourbons I'll spend money on.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #15

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    Quote Originally Posted by ecchef View Post
    I am fortunate enough to get Woodford Reserve regularly here. One of the few bourbons I'll spend money on.
    I like Woodford too. The best in that mid level price range I think.

    I have tried the Zaya Reserva and Diplomatico Reserva Exclusiva at work, both of which were quite nice. I haven't been a huge rum guy, but these are completely different from the normal rum-and-coke rums. They really shouldn't even be called the same thing. More like a nice whiskey. And like someone else mentioned, a good value. Where as tequilas and bourbons have been all the rage the past few years, driving markups and prices higher, rum hasn't garnered the same attention.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #16
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    Quote Originally Posted by playford View Post
    Basically I'm saying I'd like to go with something not as heavily peated as islay, but obviously more than something like jamesons.

    So makers mark seems to be the a good basic starting point
    I want something not as sweet as a grape, but obviously more round than an apple. So an orange seems like a good starting point.


  7. #17
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    Mixing at home is makers mark, if I'm splurging I go to basil Hayden or woodford reserve. Not a rum drinker though. I also like Booker's, bullet, and knob creek, if I was rich pappy would be my drink of choice.

  8. #18
    Senior Member DeepCSweede's Avatar
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    For sipping rums my favorites are Royal Oak (which I can't find locally and get from a friend from Trinidad), ElDorado 12 yr and 21 yr.

    I just started drinking whisky again and picked up a woodford the other day.

  9. #19

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    The smoothness of Hayden, as with any bourbon, has more to do with how it is made and how it is selected than how long it has aged. Longer aging actually makes for a hooch that burns LESS and LATER. 10-12 year old Old Weller burns less in the mouth than say a 4 year old bourbon for some reason. It REALLY becomes noticeab;le with stuff like the 18 year old Jefferson, but to make that stuff, you have to have a fairly special batch that is going to respond to longer aging. Most bourbon doesn't really gain much of anything after say 10-12 years in the cask.The mashbill is also important. Unlike single malt which has one grain, bourbon mash typically contains 3 grains, corn, barley and either rye or wheat in varying proportions, typically 70% corn and 15% each of the other two. The exception is Weller which sometimes pushes the envelope by taking the percentage of corn all the way down to the legal minimum of 51% and jacking up the wheat content to around 34%. if you want a bourbon that many would would "mild" try something like Weller Centennial. Makers mark is also a wheated bourbon and would be a good starting point. it has a bit more corn, but it is not "hot" or "smoky" IMO, the major flavor difference between these and "regular" bourbons is the inclusion of rye in the mashbill. But different does not automtically mean hot or smoky. The aforementioned Haydens and Woodford both contain rye, but they do not really taste the same.
    Quote Originally Posted by mhlee View Post
    If you want to start with a bourbon that's mild, try Basil Hayden's. It's a small batch bourbon that, IMHO, has an extremely round, balanced flavor (which some might consider soft, but I happen to enjoy because it's not very hot, smoky or spicy like a rye) that's 80 proof so it doesn't have the burn of higher proof bourbons. It also spends less time in the barrel than other bourbons so it's not going to have the smokiness that you're trying to avoid.

    Other bourbons that are have the flavor profile you're looking for include, again, IMHO, in increasing richness/smokiness, Cyrus Noble, Bulleit, Maker's Mark, Knob Creek and others. At the top, as far as smokiness, richness, power go, are the barrel proof bourbons like Baker's, Booker's, etc.

    Nontheless, I have always found Jim Beam to be far superior to Jack, and for a middle range priced bourbon, I think Bulleit and Wathen's are superior to Maker's Mark. If you're going to mix, Old Crow Reserve and Old Grandad (Bonded) are good choices at the lower end.

  10. #20
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    Just picked up the appleton VX tonight, our local store has makers mark on offer so I'm gonna pick that up for nye

    Wathen's and some of these are crazy expensive in the uk compared to the states wathens would cost me close on $70 a bottle!.


    http://www.thewhiskyexchange.com/P-1218.aspx

    http://www.bourbonwhisky.co.uk/20101...l-haydens.html

    haydens is about 80 a bottle.


    Crazy, makers is about $30 a btl.

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