RSS

Category Archives: bourbon

Whiskey Society Night With The Boys From Kentucky!

By: Jack Mootz > de Vere’s Irish Pub:
Whiskey Society Tuesday, March 30,2010 What a night we had tonight. We had guests from Kentucky Bourbon Distillers: http://www.kentuckybourbonwhiskey.com/ Hunter Chavanne, from marketing, gave a seminar on Bourbon, focusing on “Small Batch.” What’s a Bourbon: All Bourbons are Whiskey, but not all Whiskies are Bourbon. To be called Bourbon, the following criteria must be met: (1) The primary ingredient must be corn (at least 51%);(2) Must be distilled at no greater than 160 Proof;(3) Only new, charred, white oak barrels should be used for aging;(4) Be aged at least two years to be called a straight bourbon whiskey;(5) The spirit must go into the barrel at no more than 125 Proof;(6) Only water can be added to adjust the Bourbon to the appropriate bottling strength…nothing else. Our flights served by the wonderful and beautiful Melissa: Vintage Bourbon 17yr old 94 proof: Jack: Light aroma fruit smell. Real bite spicy Jim.: Vanilla smell. Bite clove buttery Tom: Just drinking em. Vanilla Ralph: Smooth vanilla sweet. Has a bite smokey after taste Johnny Drum Private Stock 101 proof Jack: More smell but similar. Smooth taste dry quinine aftertaste Jim: Less fragrant fruity Tom: Just drinking Ralph: Similar to vintage less forceful smell. Bitter taste Medicine aftertaste Pure Kentucky XO 107 Proof At this point, the lecture started. Ralph did get out that it had a Herbal taste with no vanilla. After the lecture, we were served a sample of: Willet 6 yr old: Lots of bite 8 yr old: Oh this is good; flavorful, smooth, our favorite 16 yr old: OMG, this just toppled the 8yr old. This is like drinking heaven

Advertisements
 

Willett Reserve

maltadvocate.com Review:  “Bottled in a really cool glass pot still decanter. Soft and elegant on the nose and palate, and very well balanced. An incredibly drinkable whiskey. There’s no age statement on the bottle, but it was bottled at just the right time, based on its great balance of flavors. Notes of vanilla, coconut, and crème brulee, provide a base for emerging notes of cedar wood shavings, cinnamon, soft mint and a hint of fennel. A very graceful bourbon.”
“Willett Single Barrel Estate Reserve Bourbon, Barrel # A-4614, 47%, $35
Bottled in a really cool glass pot still decanter. Soft and elegant on the nose and palate, and very well balanced. An incredibly drinkable whiskey. There’s no age statement on the bottle, but it was bottled at just the right time, based on its great balance of flavors. Notes of vanilla, coconut, and crème brulee, provide a base for emerging notes of cedar wood shavings, cinnamon, soft mint and a hint of fennel. A very graceful bourbon. “
 

Rowan’s Creek 12yr

“Rowan’s Creek is stored in charred oak barrels. It is hand bottled at 50.05% alc./vol. (100.1 proof).
Rowan’s Creek is made and bottled by hand, in small lots, one batch at a time.

This Bourbon takes its namesake from the creek that still runs through our distillery. Back in the late 1700’s when John Rowan first settled around Bardstown , whiskey makin’ was the order of the day. John went on and made a name for himself as a well respected judge and statesmen. The judge is long since gone, but the creek that still bears his name is still carrying the best limestone spring water there ever was for making good Bourbon, so you know the whiskey makin’ is still going on. Try a sip of it, straight up in a snifter, or add a dab of branch water if you like. Either way, it’s the very best there is.”

kentucky bourbon whiskey

Bandit Review:

 

Rip Van Winkle 10yr 90pr Vs. Rip Van Winkle 12yr 107pr

A great Bourbon from the antique pappy Van Winkle line up.  Try it the next time you visit us at the pub!

Old Rip Van Winkle

 

Midleton Rare

Winecommune.com review: 
Winner of Gold at the 2005 San Francisco World Spirits Competition.
This whiskey is aged between 12 and 25 years, and is matured exclusively in seasoned Bourbon barrels. Midleton Very Rare was launched in 1984 to celebrate the whiskeys of the Midleton distillery, and a new vintage has been released every year since then. Each bottle carries its own individual number and the signature of our Master Distiller. This annual release of a new vintage is a departure for the whiskeys of Irish Distillers where consistency from year to year is highly valued. The individual nature of the selection process for each vintage of Midleton Very Rare means that each year’s vintage provides its own character.
Bar Bandits Review:

Give me a cigar I love this whiskey!  This whiskey 

 

Sazarac Thomas Handy

“Any crispier and the glass would shatter: hard as a diamond rye, but oh! So much more of a rare and valuable gem!

Rating 94.5″
        Jim Murray’s 2009 Whiskey Bible

Bandit Review:
For the price, this is all sorts of Spice and nice!  Incredibley complex and yet affordable.  This bottle packs a punch, but for a beginner it is more approachable then lets say, George T Stagg.  The Stagg is incredible at 141.4 proof, however this is little lighter on the proof and has a smooth finish easy on the burn.  This Rye Whiskey is a must taste and loved by all the Bar Bandits!

Spiritsreview.com Review:
      “Notes: This is the first release of the Thomas Handy Sazerac and a new addition to the Antique Collection. If you can find any I suggest you grab it now it will probably be a collectors item. Production was very limited – less than 1/3 the number of barrels than the George T.Stagg.

It is the only barrel-proof rye on the market today.

      First Impression: Rye, allspice, fuity spiciness, saddle leather notes. Damn solid- most whiskey this high a proof would start to burn the nose, this one teases it.
      Taste: Nice medium/heavy body and mouth feel generating warmth wherever it touches with a spicy sourness underlying. Like a very intense almost essence of rye bread. Lingering spicy oak dryness. Remarkably smooth fpr a overproof whiskey – possibly dangerously so.”

 

Leopold’s Peach

Bandit Review:

<!–
/* Font Definitions */
@font-face
{font-family:”Cambria Math”;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:1;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:variable;
mso-font-signature:0 0 0 0 0 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1073750139 0 0 159 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:””;
margin-top:0in;
margin-right:0in;
margin-bottom:10.0pt;
margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:”Calibri”,”sans-serif”;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:”Times New Roman”;
mso-bidi-theme-font:minor-bidi;}
p
{mso-style-priority:99;
mso-margin-top-alt:auto;
margin-right:0in;
mso-margin-bottom-alt:auto;
margin-left:0in;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:”Times New Roman”,”serif”;
mso-fareast-font-family:”Times New Roman”;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:”Times New Roman”;
mso-bidi-theme-font:minor-bidi;}
.MsoPapDefault
{mso-style-type:export-only;
margin-bottom:10.0pt;
line-height:115%;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
–>
I am not one to usually associate fruit with my whiskey; however, I can be wrongOne might stop and ask, “How do they cram so much peach flavor into this bottle and still have room for whiskey” after drinking from this bottle.  This is a great whiskey for after dinner, to pour over Ice cream, to glaze a peach cobbler, or just to sip and enjoy.  You will still taste whiskey while you also enjoy ripe round fruit flavors of peach, apricot, a slight hint of fig, finished with a whisper of spice brought over the top from the whiskey it’s self.  I have tasted the Leopold’s products and I have been impressed every time. 

Tastings.com Review:

“Deep burnished copper color. Mashed baked peach, custard cream, and talc aromas. A thick syrupy entry leads to a tangy, viscous medium-full body of baked peach puree, prunes, and light peppery spice. Finishes with a tangy peach and apricot tart flavors with lime and mineral accents. Great pure, natural flavor-try with Asti Spumanti or prosecco for a killer Bellini cocktail.”

“International Review of Spirits Award: Gold Medal
RATING: 92 points (Exceptional)
ALCOHOL BY VOLUME: 20.0%
CATEGORY: Liqueur Fruit, Liqueur
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-14-2006
SPIRITS ID: 180319″
Leopold bros