Life Below The Line

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Posts tagged "whisky"

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4 months ago 19 notes Bourbon ice scotch whiskey whisky whiskey stones

Whiskey Stones: First Use Review

My brother/sister-in-law generously gave me some whiskey stones and a bottle of Woodford for Christmas. They give a new meaning to the saying “On the Rocks.” Due to the response/questions from my last post, I thought I would share some of my thoughts from my first use.

1: They are good looking in my glass surrounded by some good whiskey.

2: The stones felt incredibly cold coming out of the freezer (left to freeze overnight after washing).

3: They didn’t cool down my drink very much, but I like bourbon really cold. The directions provided with the stones said to add more to make the adult beverage colder, but that would have crowded my glass way too much. I think they would be perfect for my scotch which I take neat and that tends to be a bit warmer.

4: Watch your teeth toward the end of the drink as the rocks (they are rocks after all) shift and are heavy. Not something you want barreling at your mouth.

5: I would recommend these to anyone who likes to sit back and enjoy a drink, but they don’t substitute for ice. They do a damn good job of cooling a drink that is to be enjoyed straight up. For my Bourbon I’m going to try some of the bigger ice molds that melt slowly and do what ice does best. I like these & these.

I’m pumped I got them as a Christmas present and I’ll be using them again and again.

Cheers.

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1 year ago 108 notes whisky whiskey Kentucky tennessee southern scotch Bourbon

Bourbon vs. Whiskey vs. Whisky - A Below the Line Knowledge NuggetThis post evolved from my annoyance with people calling Jack Daniels Bourbon (It says Tenn. Sour Mash Whiskey right on the bottle. I mean C’mon!). This is a subject I feel any Southern man, or ANY whiskey drinker for that matter, should know about. While (in my opinion) Jack is delicious, it is most certainly not a bourbon. When I ask for bourbon at a bar and the Bartender grabs for Jack I get upset. Some people don’t think there’s a difference… but how wrong they are… Although there aren’t huge differences between the two, I’m here to help inform you that not all whiskeys are the same. To first understand the difference between Jack Daniels and Bourbon, one must understand the difference between bourbon, whiskey, and whisky.Whats the difference?All bourbons are whiskey, but not all whiskeys are bourbon. Before I go on, Canadians and Scots spell it “whisky” and the Irish spell it “whiskey.” Most U.S. dictionaries prefer the Irish spelling, but the U.S. Standards of Identity for Distilled Spirits, Congress spelled it “whisky.” Despite what “the book” says all self respecting alchemy’s know that all US whiskey is spelled with an “ey” and everything else (minus the Irish variety) is spelled without the “e”. Whats the difference between the US and foreign versions of whiskey/whisky? Not a damn thing (or at least nothing by law).A definition of whiskey/whisky from www.kentuckyconnect.com: “Whisky is an alcoholic distillate from a fermented mash of grain produced at less than 190 proof in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80 proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.”For a whiskey to qualify as bourbon, the boozehound law (by international agreement) stipulates that it must be made in the USA. It must be made from at least 51% and no more than 79% Indian corn, and aged for at least two years. (Most bourbon is aged for four years or more.) The barrels for aging can be made of any kind of new oak, charred on the inside. Nowadays all distillers use American White Oak, because it is porous enough to help the bourbon age well, but not so porous that it will allow barrels to leak. It must be distilled at no more than 160 proof (80% alcohol by volume). Nothing can be added at bottling to enhance flavor or sweetness or alter color. The other grains used to make bourbon, though not stipulated by law, are malted barley and either rye or wheat. Jack Vs. Bourbon? I’ll pose the question again; Is Jack Daniels Bourbon? Nope and here’s why. Jack Daniels goes over on the strictly allowed corn usage by a mere 1% (80% corn). Also instead of going straight to the barrel, Jack adds an extra step. Jack Daniel’s is dripped slowly - drop-by-drop - through ten feet of firmly packed charcoal (made from hard sugar maple) before going into new charred oak barrels for aging. This special process gives Jack Daniel’s Tennessee Whiskey its rare smoothness. It’s this extra step - charcoal mellowing - that makes Jack Daniel’s a Tennessee Whiskey. (source: http://www.jackdaniels.com/faq.aspx) There you have it, from the horses mouth. Jack Daniels is NOT bourbon. Who Cares?I do and I know a bunch of distillers and manufacturers that would care as well. Not to mention both Bourbon in general and Jack Daniels are sources of southern and their respected states pride. ONe of the things that first attracted me to “the finer things in life” such as Whiskey, Wine, Tobacco and food was how much care and pride their manufacturers or makers put into their creation. As a designer and artist I can relate to putting your blood, sweat, and tears into your creations. Passion is what sets the best apart from the pack. So in the spirit of passion, education and of course drinking I encourage you all to try these whiskeys/whiskies I have listed below and discover the differences for yourself. Some of My Favorites:BourbonGeorge T. StaggWoodford ReserveBlanton’sBulleit Bourbon (my mixing’ whiskey of choice)wish list: Pappy, Buffalo Trace Single Oak, 4 Roses or whatever someone is buying…WhiskeyJack DanielsBushmill’s “Black Bush”WhiskyThe Glenrothes The Balvenie The Macallan Bonus Tidbit: Many Scotch Whisky producers have used bourbon oak barrels shipped to Scotland to age their whiskys in. This tactic contributes to Scotch’s extra smokiness and flavor.

Bourbon vs. Whiskey vs. Whisky - A Below the Line Knowledge Nugget

This post evolved from my annoyance with people calling Jack Daniels Bourbon (It says Tenn. Sour Mash Whiskey right on the bottle. I mean C’mon!). This is a subject I feel any Southern man, or ANY whiskey drinker for that matter, should know about. While (in my opinion) Jack is delicious, it is most certainly not a bourbon. When I ask for bourbon at a bar and the Bartender grabs for Jack I get upset. Some people don’t think there’s a difference… but how wrong they are… Although there aren’t huge differences between the two, I’m here to help inform you that not all whiskeys are the same. To first understand the difference between Jack Daniels and Bourbon, one must understand the difference between bourbon, whiskey, and whisky.

Whats the difference?
All bourbons are whiskey, but not all whiskeys are bourbon. Before I go on, Canadians and Scots spell it “whisky” and the Irish spell it “whiskey.” Most U.S. dictionaries prefer the Irish spelling, but the U.S. Standards of Identity for Distilled Spirits, Congress spelled it “whisky.” Despite what “the book” says all self respecting alchemy’s know that all US whiskey is spelled with an “ey” and everything else (minus the Irish variety) is spelled without the “e”. Whats the difference between the US and foreign versions of whiskey/whisky? Not a damn thing (or at least nothing by law).

A definition of whiskey/whisky from www.kentuckyconnect.com: “Whisky is an alcoholic distillate from a fermented mash of grain produced at less than 190 proof in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80 proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.”

For a whiskey to qualify as bourbon, the boozehound law (by international agreement) stipulates that it must be made in the USA. It must be made from at least 51% and no more than 79% Indian corn, and aged for at least two years. (Most bourbon is aged for four years or more.) The barrels for aging can be made of any kind of new oak, charred on the inside. Nowadays all distillers use American White Oak, because it is porous enough to help the bourbon age well, but not so porous that it will allow barrels to leak. It must be distilled at no more than 160 proof (80% alcohol by volume). Nothing can be added at bottling to enhance flavor or sweetness or alter color. The other grains used to make bourbon, though not stipulated by law, are malted barley and either rye or wheat.

Jack Vs. Bourbon?
I’ll pose the question again; Is Jack Daniels Bourbon? Nope and here’s why. Jack Daniels goes over on the strictly allowed corn usage by a mere 1% (80% corn). Also instead of going straight to the barrel, Jack adds an extra step. Jack Daniel’s is dripped slowly - drop-by-drop - through ten feet of firmly packed charcoal (made from hard sugar maple) before going into new charred oak barrels for aging. This special process gives Jack Daniel’s Tennessee Whiskey its rare smoothness. It’s this extra step - charcoal mellowing - that makes Jack Daniel’s a Tennessee Whiskey. (source: http://www.jackdaniels.com/faq.aspx) There you have it, from the horses mouth. Jack Daniels is NOT bourbon.

Who Cares?
I do and I know a bunch of distillers and manufacturers that would care as well. Not to mention both Bourbon in general and Jack Daniels are sources of southern and their respected states pride. ONe of the things that first attracted me to “the finer things in life” such as Whiskey, Wine, Tobacco and food was how much care and pride their manufacturers or makers put into their creation. As a designer and artist I can relate to putting your blood, sweat, and tears into your creations. Passion is what sets the best apart from the pack. So in the spirit of passion, education and of course drinking I encourage you all to try these whiskeys/whiskies I have listed below and discover the differences for yourself.

Some of My Favorites:

Bourbon
George T. Stagg
Woodford Reserve
Blanton’s
Bulleit Bourbon (my mixing’ whiskey of choice)

wish list: Pappy, Buffalo Trace Single Oak, 4 Roses or whatever someone is buying…

Whiskey
Jack Daniels
Bushmill’s “Black Bush”

Whisky
The Glenrothes
The Balvenie
The Macallan


Bonus Tidbit: Many Scotch Whisky producers have used bourbon oak barrels shipped to Scotland to age their whiskys in. This tactic contributes to Scotch’s extra smokiness and flavor.

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1 year ago 8 notes whisky whiskey Bourbon drink drinks southern alchohol

Only 20 years ago American whiskey was defined by just a few dominant labels. Today you can find bars that have whiskey lists as extensive as their wine selection. Much like the microbrew trend, it’s an exciting time for enthusiasts, but with so many options, price ranges and lingo like “single barrel” and “small batch,” tracking it all can be a little complex. What we know as American whiskey evolved from what our Scotch and Irish ancestors brought over to the United States. We took that spirit and made it our own beverage that’s generally sweeter and less smoky. By definition it’s a mixture of corn, rye, wheat, and barley (mash) and is aged in charred-oak barrels. These are the four most common categories and two premium classifications: Bourbon The pride of Kentucky, it can technically be produced in any state as long as it’s aged two years in new barrels and made of at least 51 percent corn. The traditional recipe is 75 percent corn, 15 percent rye and 10 percent barley. If you can find it, splurge for Pappy Van Winkle’s Family Reserve, which substitutes the rye with wheat. Tennessee This is bourbon with the “Lincoln County Process.” After distillation, it’s filtered through sugar maple charcoal before barrel aging. This process gives the whiskey its distinct, mellow flavor that goes down smooth. Currently only two brands produce the Tennessee variety: Jack Daniels and George Dickel. Rye Dry, spicy, and with a little more edge than bourbon, this was once the signature American whiskey. A purist would claim that a Manhattan can only be made with rye. Once a relic, rye is making a comeback with connoisseurs. Not to be confused with Canadian whiskey, the American version must contain 51 percent rye. Try six-year-old Sazerac Rye. Corn This is better known as moonshine. Clear, strong and made with 80 percent corn, this was the predecessor to bourbon. Most varieties are aged for only a few months and not in wood. For an experience try Georgia Moon or Virginia Lightning. Single Barrel Each barrel of whiskey produces a slightly different flavor, so most whiskey is a blend of many barrels to achieve a uniform taste. To create a premium class, the distiller samples and selects the finest barrels which are individually bottled one at a time. Small Batch Some experts believe that bottling by a single barrel creates an inconsistent and peculiar whiskey. So instead, distillers create a premium product by combining a few choice barrels into a small batch that is bottled and labeled with an individual batch number. (via)

Only 20 years ago American whiskey was defined by just a few dominant labels. Today you can find bars that have whiskey lists as extensive as their wine selection. Much like the microbrew trend, it’s an exciting time for enthusiasts, but with so many options, price ranges and lingo like “single barrel” and “small batch,” tracking it all can be a little complex.

What we know as American whiskey evolved from what our Scotch and Irish ancestors brought over to the United States. We took that spirit and made it our own beverage that’s generally sweeter and less smoky. By definition it’s a mixture of corn, rye, wheat, and barley (mash) and is aged in charred-oak barrels. These are the four most common categories and two premium classifications:

Bourbon
The pride of Kentucky, it can technically be produced in any state as long as it’s aged two years in new barrels and made of at least 51 percent corn. The traditional recipe is 75 percent corn, 15 percent rye and 10 percent barley. If you can find it, splurge for Pappy Van Winkle’s Family Reserve, which substitutes the rye with wheat.

Tennessee
This is bourbon with the “Lincoln County Process.” After distillation, it’s filtered through sugar maple charcoal before barrel aging. This process gives the whiskey its distinct, mellow flavor that goes down smooth. Currently only two brands produce the Tennessee variety: Jack Daniels and George Dickel.

Rye
Dry, spicy, and with a little more edge than bourbon, this was once the signature American whiskey. A purist would claim that a Manhattan can only be made with rye. Once a relic, rye is making a comeback with connoisseurs. Not to be confused with Canadian whiskey, the American version must contain 51 percent rye. Try six-year-old Sazerac Rye.

Corn
This is better known as moonshine. Clear, strong and made with 80 percent corn, this was the predecessor to bourbon. Most varieties are aged for only a few months and not in wood. For an experience try Georgia Moon or Virginia Lightning.

Single Barrel
Each barrel of whiskey produces a slightly different flavor, so most whiskey is a blend of many barrels to achieve a uniform taste. To create a premium class, the distiller samples and selects the finest barrels which are individually bottled one at a time.

Small Batch
Some experts believe that bottling by a single barrel creates an inconsistent and peculiar whiskey. So instead, distillers create a premium product by combining a few choice barrels into a small batch that is bottled and labeled with an individual batch number.

(via)