- Jun 1, 2010
- Reaction score
Try Buffalo Trace. One of the best I`ve ever had and cheaper than JD. Also Jim Beam Black.
I also enjoy a good Irish Whiskey(Bushmills/Jameson)
If you like whiskey, you might like a good reposado* or anejo** tequilas. Gran Centenario is a favorite of mine.
I like my tequila neat. No limes, no salt, no ice. Just a clean glass (the clean part is optional).
* "reposado" means rested as in the white lightening is aged in wooded casks (previously used for wine or spirits or intentionally charred) to add complexity, color (whiskys and whiskeys also go into the casks clear and come out dark) and flavor. Reposados are aged in the cask for between two months and a year.
** "Anjeo" means aged and it goes into the barrels for at least one year. Anjeo also requires smaller barrels so that there is a higher ratio of barrel surface area to liquid. I assume that (smaller barrels) is to impart more flavor, complexity and color which the longer aging process will also do.
Oddly enough, Canadian whiskey is colloquially called "rye" and can even legally be labeled "Canadian rye whiskey," but doesn't actually have to contain any rye at all! Certainly it's much, much sweeter, being essentially corn-based like Bourbon, than straight rye whiskey as defined by US law.
They also have a cool website with live webcams!I was going to recommend (highly) Buffalo Trace but you beat me to it. EXCELLENT bourbon for the price.
BTW, the same distillery (Buffalo Trace Distillery) that produces Blanton's also makes Buffalo Trace Bourbon, and many other highly regarded brands. E.H. Taylor is one of them, and it's fantastic.
I'm in the biz...
I've learned quite a bit since starting this thread!
I knew that Scotch whisky was spelled, "ky", without an "e", but I hadn't been paying attention, and thought all other whiskies used the "e".
Apparently, Irish and American whiskies are both spelled with the "-key", while Scotch and Canadian whisky are spelled, "-ky"
Also, I didn't realize that bourbon was a simply another way of saying American corn whiskey, and that the terms "Canadian whisky" and "rye whisky" could be used interchangeably, regardless of actual rye content.
Now I'm curious to try a rye whisky that actually contains rye
You're makin' me thirsty!Well, Bourbon has to jump through a few more hoops than just being corn based! Specifically, it has to be made from a mash of at least 51% corn, must be distilled to no more than 80% strength*, must be aged in new, charred white oak barrels, casked at not more than 62.5%, and bottled at not less than 40% (80 proof US).
To be labeled straight Bourbon, it can contain no artificial colors or flavors (a rule unique to Bourbon, even lordly single-malt scotches can have caramel coloring added), and cannot be blended with grain spirits (alcohol distilled from grain to more than 80%, usually 96% or 198 proof)- which is cheaper and a way for inexpensive blended Bourbon to keep cost down.
Tennessee whiskey is identical to Bourbon except that it has to be filtered through maple charcoal before casking, and made in Tennessee.
What you see labeled as "corn whiskey" in the US is, basically, legal moonshine, and doesn't have to be aged at all.
Bourbon and Canadian are corn-based; (US) rye is rye-based, Scotch and Irish* are barley-based.
There are many, but the go-to standard is Old Overholt.
*The maximum distillation strength is important- going beyond 80% (160 proof US) distills off the complex organics that give whiskey its flavor and color and all you have left is tasteless grain alcohol
**Although the legal definition of Irish whiskey is simply "whiskey made in Ireland"