Thread: Bourbon?
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Old 11-25-2012, 12:19 AM
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Default Re: Bourbon?

Quote:
Originally Posted by Wonderwino View Post

Lately I've had Knob Creek and Buffalo Trace which are both quite tasty. You can't go wrong with Maker's Mark, which is on of my all time favorites.

Last year at WIA, a bunch of the fellas had a bourbon tasting courtesy of Joraft and they may have a broader spectrum of experience, if they can remember...
I agree on the Maker's Mark, you can't go wrong with that.

At the WIA we tasted that and Labrot & Graham's "Woodford Reserve". It was a tough choice but I gave a slight edge to Maker's.



All American whiskeys use essentially the same recipe and methods, although the grain mixture will vary. Most bourbons are made from 70%-80% corn, the legal requirement is a minimum of 51%. Whiskeys with "bourbon" on the label generally come from Kentucky. The name comes from Bourbon County, Kentucky, which was named after a French royal family.

Jack Daniels proudly identifies as a Tennessee whiskey, as does George Dickel. Both distilleries make whiskey that is for all intents and purposes identical to bourbon, with one important difference. After distillation, the raw whiskey is filtered through maple charcoal. The two distilleries each have their own version of this so-called Lincoln County Process, but essentially maple wood is burned into charcoal, which is loaded into a tall vat, through which the unaged whiskey slowly filters before going into barrels for aging. Other than this process, Tennessee whiskey is made identically to bourbon, indeed, both Jack Daniels and George Dickel conform to all standards of identity for bourbon whiskey. Over the years, Daniels and Dickel have become established as “Tennessee whiskey,” a type separate from bourbon and rye.

Say what you want, pay what you want, but my all time favorite whiskey has always been good ole' Jack Daniel's Old No. 7 Tennessee sour mash.



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