Bourbon: Jim Beam White Label, Maker’s Mark, Knob Creek, Knob Creek Smoked Maple, Knob Creek Single Barrel, Basil Hayden, Baker’s, Old Fitzgerald 1849, Bulleit, Four Roses Small Batch, Balcones Baby Blue, Willett Pot Still Reserve, Buffalo Trace, W.L.Weller, Eagle Rare, Blanton’s Single Barrel, Sapling Maple Bourbon United States: High West Son Of Bourye, High West OMG Pure Rye, Sazerac Rye Canada: Canadian Club, Crown Royal, Sortilege, Sortilege Prestige
The bottles listed above are most of the whiskey bottles I’ve got stocked in my personal bar, as previously stated I’ve become quite the connoisseur over the past year. Collecting, trying new stuff that I can’t afford a bottle of and trying new methods of drinking it that improve the depth of character you can extract from the spirit that has a lot in common with one another but little things that make them so different. The quick and dirty about bourbon is that it needs to be made in the US(not only in Kentucky), more then half the mash has to be corn, it’s aged in a new charred oak barrel and… Jack Daniels is NOT bourbon. The mash, the yeast, the barrel char, the age, the water, the people and other finer details are what distinguishes bourbons one from another compared to other spirits that you can have a much more broad variety of flavor profiles.
I used to be a huge coffee drinker, got to know them to the point that I could have a cup and tell you what region it was from and describe the tasting notes without hesitation and am now challenging my palate to spirits. When I started drinking whisky neat and comparing them to each other I quickly grew fond of Rye whiskey(Canadian Club is not Rye whiskey btw), it’s mash bill having more then half of the grain being rye gave it a nice spice and sweet. I then started digging into what made me like one more then the other and came to realize that the mash bill was where I would find my whiskey choice, and after watching a few docs realized that bread was a great way to compare the end result of a whiskey mash without buying a thousand bottles before I realize I liked one kind better than the other. So corn was a must in my books, having been raised and exposed to the many dishes that corn can make I’ve got a soft spot for corn bread. First came corn whiskey(80%corn mash bill) and that was way too close to what you can put in your car to make it run in an emergency situation… so I then discovered Bourbon! Bourbon has the right amount of corn, wheat and rye(my fav mash bill). And that is where the love story began!
The love for whiskey is something I share with anyone that has the misfortune of being stuck with me at my dinner table on a late night. I’ve been looking for the opportunity to tag along at a more intimate tasting instead of the overcrowded events that I have absolutely no interest for, while on my search I hadn’t come up with anything that really served up what I wanted, something unique in a sense. So instead of looking for it, I decided that I’ll spearhead an event that truly gives the attendees something to keep talking about for weeks to come, something that I as a client would want. It’s easy to say that It wont be something you want to miss if you’re into spirit tasting, eating amazing food or helping out a good cause!
That being said, if you know people that are into that kind of thing share the word even if it’s a while away in September. I’d be glad to hear what other folks would like to see or try!