My Two Ounces: My Favorite Bourbons Under…

I’ve had some requests from friends of the blog for lists of my favorite bourbons in certain price ranges. This sounded like a fun exercise, but there are some challenges. First, not all bourbons are available everywhere. Second, not all bourbons are the same price everywhere. Third, there are some bourbons I don’t usually care for, but I like some of the specially selected retailer bottlings. Finally, some bourbons are only released in limited quantities once a year. Some of them, like the Old Forester Birthday Bourbon and the Four Roses annual releases, vary quite a bit from year to year. Others, like the Buffalo Trace Antique Collection (BTAC), are pretty consistent.

For my recommendations I have decided to include bourbons available in Michigan, Indiana, Kentucky or Chicago, i.e. places where I shop. For all bourbons available in Michigan, the price I will be using is the state minimum retail price. Bourbons not available in Michigan will be marked with an asterisk and I will use the price listed at The Party Source in Covington, Kentucky. All prices are rounded to the nearest dollar before sales tax. I will note retailer bottlings I like in each category at the end of each list. For the purposes of this list, I have included Tennessee Whiskeys. Rye whiskeys are not included, but get their own very short list at the bottom.

Whew. So without any further ado, and without comment (mostly)…

Favorite bourbons under $25

*Heaven Hill Old Style, 6 y/o,  Bottled-in-Bond (White Label) $9

*Very Old Barton, Bottled-in-Bond $13 (the 90 proof version is available in Michigan for the same price)

Old Ezra 101 $16

*Ancient Ancient Age 10 y/o (not to be confused with 10 star) $18

Geo. Dickel Old #12 $22

Elijah Craig 12 y/o $22

Old Forester Signature $22

Old Grand Dad 114 proof $23 (Old Grand-Dad Bottled-in-Bond is also a great value)

Retailer bottlings of Buffalo Trace and Old Weller Antique are also worth seeking out.

Favorite bourbons $25-$49

*W.L. Weller 12 y/o $25

Evan Williams Single Barrel (I like the 1994, 1997-2000 vintages) $29

Wild Turkey Rare Breed $35

Four Roses Single Barrel $40

Old Rip Van Winkle 107 $40

Retailer bottlings of Elijah Craig 18 y/o and Four Roses Single Barrel, Barrel Strength (OBSK, OBSV, OESO, or OESQ recipes) can be stellar.

Favorite Bourbons $50 and up

Pappy Van Winkle 15 y/o $65

Four Roses Ltd. Ed. Single Barrel $70

Four Roses Ltd Ed. Small Batch $70

Geo. T. Stagg $71

Parker’s Heritage Collection (Wheated or Cognac finish) $80

Favorite ryes

Under $25: *Rittenhouse Bottled-in-Bond $22

$25-$50: Bulleit Rye $25, Sazerac Rye $28

Over $50: Van Winkle Family Reserve Rye $60

Wild Turkey Rye

Maker: Wild Turkey, Lawrenceburg, Kentucky (Gruppo Campari)

Age: NAS

Proof: 101 (50.5% ABV)

Appearance:  Pale copper. Delicate pearl necklace in the glass.

Nose: Alcohol and maybe a bit of sweet corn, oak and hay.

On the palate: Hot and harsh. Thin body, burn out the wazoo. There’s a wimper of fruity rye character and then it just vanishes.

Finish: It actually starts to get interesting in the finish. Big burn at first, then a slow fade into a pleasant sweet tropical fruit flavor characteristic of young ryes. Too bad I had to drink it first.

Parting words: It had been a long time since I had purchased Wild Turkey Rye and I did not remember it being this bad, but I do remember it taking a long time to finish. I also tried it in a Sazerac cocktail to no avail, and it even ruined perfectly good ginger ale.

I have a friend who compares WT rye to diesel fuel. I wouldn’t go that far, but it’s certainly not very good at all. For a better look at what WT can do with rye, try the Russell’s Reserve Rye, or better yet get Sazerac rye or Rittenhouse BiB if they’re available in your area. Wild Turkey Rye is not recommended.

My Two Ounces: Public and Private Houses, part 2

When I joined 1789b, I was expecting a sedate and sober (in a manner of speaking) place where serious bourbon lovers could have a civilized discussion about the world’s finest beverage. What I found was different than what I expected.

At first I was surprised at the number of members who really didn’t seem to be all that interested in bourbon at all. Several introductory posts began something like this, “I don’t know much about bourbon but the co-founder of this site invited me to join. We got to know each other through the Cigar forums.” Odd, I thought, that a place that was supposed to be the home of serious boubon-peoplewas being populated by cigar people whose interest in bourbon seemed to be marginal. The opposite was true too. Ed Phalen, a pillar of the bourbon community, was nominated for membership. The public comments about his nomination were overwhelmingly positive. Then one of the founders of the forum posted that some members had sent him private concerns about Ed and that his nomination was under review. Then the whole thread disappeared.

Other aspects of the membership were curious. I was told that certain classes of people were deliberately excluded from membership. There were to be no people associated with “the industry” at all, even those who work at liquor stores were excluded. But one of the most frequent posters while I was there was someone who was for many years (and to my knowledge still is) an employee of Kentucky Bourbon Distillers (KBD). Bloggers (should I have been insulted?) and professional writers on American Whiskey were also excluded to preserve the purity of the
forum.

Another thing that was surprising was that in a forum that was supposed to be for “mature” persons, there was plenty of pettiness. Cheap shots at those excluded critics and bloggers abounded. There was even a thread entitled “John Hansell whining AGAIN” which was a response to this post from Hansell’s blog. Taking shots at someone unable to respond didn’t seem particularly gentlemanly to me.

1789b was most disappointing in how unbelievably BORING it was. One of the most active sub-forums was one devoted to food. Not bourbon & food, just food. Many of the threads were very similar to ones on SB.com, and not the interesting ones either. One of the most potentially exciting sub-forums at 1789b was the “guest of the month” sub-forum. Someone in the American whiskey industry was invited to join 1789b for a month and interact with the membership. The first (and only) month I was there the guest was David Perkins of High West distillers/bottlers. What could have been a very cool experience was nothing but a bunch of softball questions (“How do you find such great whiskeys?”) and more thinly veiled shots at whiskey writers (“What do you think of critics who say things about you?”).

In spite of all this, I stayed. The private bottlings that members of 1789b were getting together for their membership were just too mouth-watering so I decided to stay on to take advantage of those.

I didn’t log on for about a week and a half because I was so bored and annoyed with the forum, and my arthritis had just started to rear its ugly head. When I tried to log on again, I discovered that I couldn’t. I tried again the next day but I still couldn’t get in. So I sent private messages to my friends on SB.com who I knew were 1789b members (including one of the founders) to ask them if they knew what was going on. A few replied but they knew nothing. Neither founder never replied. I replied that I didn’t really have to time to post regularly anyway due to my schedule, which was certainly true. But I was also fed up with the forum and frankly a little miffed that I had not even received an email or message telling me that my account was about to be terminated. As far as I can tell, my account was deleted because I failed to post often enough to fulfill the forum requirements but I have still not received any official explanation.

In the end, I bear no ill-will toward any members of 1789b or the management, although I would like an explanation of why I was booted. I still consider most of the membership of 1789b to be friends and I understand the desire to filter out the “noise” of the internet. I just realized that I am not a gentleman’s club kind of person. I’m a saloon guy. I like the noise, I like the newbies, I like the trolls and most of the time I like the mods. Maybe there’s a place for 1789b in the online whiskey world. They certainly seem to have found their niche, but SB.com is my internet whiskey home and I don’t see that changing anytime soon.

My Two Ounces: Public and Private Houses, part 1

Even its critics would admit that Straightbourbon.com is the online heart of American Whiskey fandom. It was founded over ten years ago by Jim Butler, bourbon aficionado and Silicon Valley scientific systems analyst. Butler still owns and operates the site himself. It is an online expression of the community of bourbon-lovers that formed at the gatherings that took place in Bardstown, Kentucky around the Kentucky Bourbon Festival. When the group got too big to meet in their rooms at the Bardstown Best Western, they moved the festivities to the gazebo behind the hotel. The Gazebo has been the spiritual center of this community ever since. The only rules for the Gazebo are that people bring at least one bottle to share (it doesn’t have to be fancy) and bring their own glassware.

The Straightbourbon.com (SB.com hereafter) forums share in the freewheeling spirit of the Gazebo. The chat room attached to Straightbourbon.com is even called The Gazebo. Anyone is welcome and as forums go, it is a pretty polite, easy-going place. It currently has over 7,000 members and by my estimation has close to 100 members who post at least once a week. I am a member there with a few thousand posts under my belt, mostly due to over a year of unemployment. I go by the enigmatic handle Josh (not to be confused with Joshua or Macinjosh).

There are other online bourbonforums and blogs, of course. There is whiskey writer Michael Veach’s Bourbonenthusiast.com forum. There are also the blogs of whiskey writers like The Chuck
Cowdery Blog
, John Hansell’s What does John know? and others. There are also the blogs of amateurs (in the true sense of the term) like bourbondork, sku’s recenteats, and this one. While they all have their place, none have the saloon feel of SB.com.

Not everyone appreciates the feel-wheeling atmosphere of SB.com, though. Complaints have been made about the shifting membership of the forum, the changed tone of the forum from the old days, and the usual complaints about moderators, newbies and trolls. Off and on there would also be heated (by SB.com standards) discussions about the at best gray-market sale and resale of whiskey by forum members.

In reaction to these and other complaints two long-time members of SB.com started a new forum called 1789b earlier this year. The founding of a new forum was nothing new, but what makes 1789b different is that it is a private forum. Membership is only open to those who have been nominated by another member and approved by the membership. If SB.com is a saloon, 1789b is intended to be a private gentlemen’s club in the classic sense of the term. The forum rules state that only mature, active members are desired and that members are expected to behave themselves. Most controversially, members are also required to refrain from any discussion about 1789b with those who are not members of 1789b. This has prompted a few sarcastic nicknames for 1789b from non-members including Super Secret Bourbon Club and Bourbon Fight Club (“The first rule of Fight Club is: you do not talk about Fight Club. The second rule of Fight Club is: you DO NOT talk about Fight Club!”).

A few weeks into 1789b’s existence, I was informed that I had been nominated for membership. My first reaction was surprise. I assumed it had been created specifically to exclude people like me, but out of curiosity and consideration for a few friends who were members already, I joined. It was not what I expected. More on that later.

Review: Bulleit Rye

Maker: Owned by Diageo, made at LDI, Lawrenceburg, Indiana (Angostura)

Age: NAS

Proof: 90 (45% ABV)

Appearance: New copper with faint thin legs.

Nose: Very light and mild. Alcohol, mango,and peppermint.

On the palate: Medium bodied, more tropical fruit sweetness, spearmint and Genoese Basil now instead of peppermint.

Finish: Hot and minty. Lots of tingle all over the mouth and lips. We’re back to peppermint again, but now with a bit of eucalyptus.

Parting Words: This rye has gotten some bad press online, but I found it perfectly adequate, and worthy of sipping and mixing. If you don’t like menthol flavors in your whiskey, you’re not going to like Bulleit Rye. I do, and I like it. I wouldn’t reach for it over Rittenhouse, but I would say it’s as good as Wild Turkey Rye and better than Beam’s. Diageo deserves some of the criticism it receives, but they deserve credit for putting a pretty good rye on the shelves and giving drinkers of American whiskey another option. Maybe they are starting to “get” American Whiskey again.

Review: Rittenhouse Rye Bottled-in-Bond

Maker: Heaven Hill (distilled at Early Times Distillery, Shively, Kentucky)

Age: NAS (by law BiBs must be at least 4 y/o)

Proof: 100 (50% ABV)

Color: dark copper

Nose: Creamy caramel with a hint of dry wood and potpourri

On the palate: dry by tempered with some sweetness. A nice hit of cedar on the back end.

Finish: Dry, but lacking much in the way of woody notes. Just a pure, dry rye spice with some friendly heat lingering for a long, long time.

Parting Words: Rittenhouse BiB is my benchmark rye. It is everything a standard Kentucky-distilled rye should be. It’s firmly in the “barely legal” category, with a lot of corn character balanced with the spicey, fruity rye influence. It’s good for sipping, and cocktails and even works mixed with coke or ginger ale. But that’s what Beam Rye is for.

Last Night

Sazerac Rye (Binny’s selection)

Age: 9 y/o? (standard edition c. 6 y/o)

Proof: 90 (45% ABV)

Maker: Buffalo Trace, Franfort, Kentucky (Sazerac Co.)

Rye whiskey was one of the first whiskeys made in the U.S.  It briefly took over from rum as American’s drink of choice after the Revolution cut the former colonies’ ties with the U.K.  Rye was long associated with Pennsylvania and Maryland, but sadly there are no major producers of rye left in either state, although the A. Smith Bowman distillery in Virginia does produce a rye available only in that state.

Sazerac is named for one of the first cocktails invented in the U.S., in New Orleans, to be precise.  It consisted of surgar, rye whiskey (or originally Cognac) and Peychaud’s bitters served in a glass that had been rinsed with absinthe.  Today, New Orleans is where Sazerac Co.’s headquarters still is, but their primary whiskey distillery is the large, historic distillery in Frankfort, Kentucky now known as Buffalo Trace (BT).  Although BT uses three different bourbon recipes, Sazerac is its only rye.  There are three editions of Sazerac Rye: Sazerac 18 y/o, Thomas Handy Sazerac (a barrel-proof version), and this one, nicknamed “Baby Saz” or “Saz Jr.”

It is a beautiful whiskey.  The color is that of a new copper penny.  There is possibly a little barrel char in the bottom of my glass, although that might be coffee grounds my dishwasher missed.  The nose reminds me of apple juice (not cider), with apricots, alcohol, and hint of wood.  In the mouth it is medium bodied, sweet, and rich.  Like a lot of youngish rye whiskeys I get hints of tropical fruit, like mango and papaya.  The finish is slightly dry, with a aweet and spicey cinnamon burn, then a touch of wood.  The finish is long, surprisingly long for a young whiskey. 

 This is a tasty, sophisticated rye.  Wild Turkey Rye, for instance, is more assertive and has more spicey rye character than Saz Jr., but Sazerac is hard to beat for a delicate sipping rye, or any other American style whiskey for that matter.