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Bourbon News

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Comments

  • SciAggie
    SciAggie Posts: 6,481
    Have you ever opened a thread, read a little bit - and then slammed the home button to escape? I can’t afford to know what’s being said in here...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    Yet here I am...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • whldch
    whldch Posts: 128
    I just picked one up after reading this thread. I plan to use 1/2 cup or so on the 4th as part of my rib spritz. Wishing everyone a great holiday and thank you for the heads up on this
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  • YukonRon
    YukonRon Posts: 17,261
    This thread was designed to be informative, however it has done a great job of spending other's people money, and getting them hammered.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • northGAcock
    northGAcock Posts: 15,173
    SciAggie said:
    Yet here I am...
    I usually do that to most of your post. Its not fair to the rest of us average cooks to have to view your on going master pieces and magazine quality photos.  ;)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 36,720
    whldch said:
    I just picked one up after reading this thread. I plan to use 1/2 cup or so on the 4th as part of my rib spritz. Wishing everyone a great holiday and thank you for the heads up on this
    I just had my son track down a bottle for me.  Given the challenge in finding (at least in bourbon country) I would give serious thought to NOT sacrifice any in a spritz.  There are plenty of bourbons out there that would appreciate the recognition afforded by mixing and spritzing.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    northGAcock said:
    SciAggie said:
    Yet here I am...
    I usually do that to most of your post. Its not fair to the rest of us average cooks to have to view your on going master pieces and magazine quality photos.  ;)
    I know, right?
    That is why I post about adult beverages, I have been shamed by the master.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261

    KING OF KENTUCKY BOURBON

    • DISTILLER: Brown-Forman
    • MASH BILL: 79% Corn  |  11% Rye  |  10% Malted Barley
    • AGE: 14 Years
    • YEAR: 2018
    • PROOF: 125.8 (62.9% ABV) for initial single release (expect variances)
    • MSRP: $199.00
    NOSE: Overripe pineapple, bubblegum, nail polish, floral, nougat, melted milk chocolate | highly vaporous, stinging, even after a 45-minute rest in the glass.

    TASTE: Powerful entry brings citrus hard candy followed by caramel, some toffee and ample oak | tannin and a bit of butter appear at midpalate | second sip is electrically sweet, a caramel bomb with cinnamon sticks | exhale through the nose to get dusty rose, barnwood | add water and texture richens immensely to nearly unctuous and tames The King’s fire.

    FINISH: Tannic, dry and fairly short | despite high proof, little residual burn | adding water rounds it perfectly.

    SHARE WITH: Bourbon fans. Irish and Scotch fans may be overwhelmed by high proof unless well-watered down.

    WORTH THE PRICE: At $199, this is the highest MSRP ever for a Brown-Forman whiskey. Steep for sure, so value will be unique to the buyer. Had I the ability and could find it, I will. Fans of Old Forester 1920 Prohibition Style will recognize this close cousin and perhaps take the plunge.

    BOTTLE, BAR OR BUST: Given the price and power of The King of Kentucky, start at the bar. Also, this is a 960-bottle run will be released in June of ‘18, so we’re talking unicorn status.

    OVERALL: Sipped at proof, The King of Kentucky is a fierce ruler of the palate. Born of the Early Times whiskey mashbill, it packs a punch that’s amplified by aging 7 of its 14 years in a heat-cycled warehouse. I prefer high-proof whiskeys, yet at full strength, The King subdued me initially. I tried everything to tame its wrath: letting it breathe at length, spreading samplings over many weeks, swirling and agitating to the point of repetitive strain. But nothing doing: still overpowering. Yet when I added water—to the point that I likely proofed it down into the 90s—it transformed it into a superbly creamy and luscious whiskey with dark candy and roasted fruit notes; it had become a benevolent monarch and I really wanted more. Sadly, for me, my small press sample provided to me by the guy that designs the buildings this is made in, was gone by that time.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    YukonRon said:
    This thread was designed to be informative, however it has done a great job of spending other's people money, and getting them hammered.
    This place has raised my appreciation for good wine and bourbon. I don’t know collectively if we are all good for each other or not...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    SciAggie said:
    YukonRon said:
    This thread was designed to be informative, however it has done a great job of spending other's people money, and getting them hammered.
    This place has raised my appreciation for good wine and bourbon. I don’t know collectively if we are all good for each other or not...
    I always blame everybody else for myself drinking too much and eating too much. I totally understand your point. It is definitely everybody else and not me. =)
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • FrostyEgg
    FrostyEgg Posts: 614
    edited June 2018
    lousubcap said:

    I just had my son track down a bottle for me.  Given the challenge in finding (at least in bourbon country) I would give serious thought to NOT sacrifice any in a spritz.  There are plenty of bourbons out there that would appreciate the recognition afforded by mixing and spritzing.  FWIW-
    Couldn't agree more. As a rib spritz, use something cheap. This really is phenomenal bourbon for the money. Enjoy it neat.
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  • DoubleEgger
    DoubleEgger Posts: 19,155
    Here’s an interesting article 

    https://gardenandgun.com/articles/make-almost-pappy-van-winkle/
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  • YukonRon
    YukonRon Posts: 17,261
    DoubleEgger said:
    Here’s an interesting article 

    https://gardenandgun.com/articles/make-almost-pappy-van-winkle/
    Very cool take, and I really enjoyed reading it, might have to try it.

    Rhank you for sharing...
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DoubleEgger
    DoubleEgger Posts: 19,155
    Ron, your mission if you choose to accept it... 

    https://www.cnbc.com/2018/09/27/million-dollar-rare-macallan-whiskey-up-for-auction-at-sothebys.html
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  • YukonRon
    YukonRon Posts: 17,261
    DoubleEgger said:
    Ron, your mission if you choose to accept it... 

    https://www.cnbc.com/2018/09/27/million-dollar-rare-macallan-whiskey-up-for-auction-at-sothebys.html
    @DoubleEgger

    No.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Find this, buy this. Perfect.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Tried this at the distillery. It is legit. Double barreled, in heavily charred barrels. Super smooth. Excellent neat, but with a splash of spring water, unreal.
    Limited supply, once gone it is gone. Current pricing is a bargain, look for it to skyrocket as supply dwindles.
    You will thank me later.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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