Anyway thought I would give Rye a try and have just bought a bottle of Jim Beam Rye and Sazerac 18YO.
Tried the Jim Beam last night and really really liked it. Thought JM's tasting notes were spot on in this case (don't have book or my notes to hand so from memory):
n - lemon zest, lavender fruity
t - oily, fruity, minty good sweet, sharp sour balance
f - hot and delicious.
It also helped me understand the rye component taste in some of my favourite Bourbons.
Sazerac 18YO on Friday. Bottle is on my desk - keep looking at it. Looks soooo good.
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According to the label, this 4 yo was distilled and bottled in Kentucky.
However, in the Whiskies of the World section of this website, which shows exactly the same bottle, this is identified as a Canadian Rye Whisky, and Michael Jackson mentions that Old Overholt used to be distilled in Pennsylvania!
Anyone know which side of the border it really comes from?
As for Canadian claims I don't know, maybe that was a reference to Canadian whisky often being Rye based? I dunno. But Henry Overholt I'm pretty sure did infact set up shop in Pennsylvania (originally).
The Rye is far more interesting though (IMHO).
2 hour countdown till Sazerac time
Let me know what you think of the Sazerac. At 18 years of age, it proves interesting and somewhat unique imho.
Also if you have the recollection, I´m curious which vintage you have. I have a couple of bottles of the 2003 which I don't believe I have tried yet. I´m still working an 01 bottle these days.
The bottle I'm lucky enough to have was distilled in spring 1983, and bottled fall 2001.
I have a glass of it here right now and have to say it is worth every penny - I guess you know that as you have your own bottle.
Really, really love the intense spicy flavours that the rye provides and despite having a cupboard full of expensive scotch, right now this is probably my favourite whisky (whiskey) - although it does have the advantage of sitting here right now
Perfectly balanced and so complex, it really is a drink to ponder, whilst admiring the bottle.
Originally, there was a pretty nifty and weighted mint expression in the 2001 bottle I have. I just recently went back to visiting the bottle and I must say it has moved from some of the heavier rye influences it once had to taste a lot more like traditional rye based bourbon.
Another thing isn't shocking is that you mentioned this in the same breath with single malt. Apparently the Sazerac did fairly well when offered to single malt drinkers during tastings. I tend to agree although I'm simply a whisk(e)y drinker and don't discriminate by settings.
Highland Park 18YO
Wild Turkey 80 proof
Jim Beam White Label
Jim Beam Black label
Oh dear should not have had the Sazerac first.
Tried some of the Jim Beam white label next (which I have not drunk for years) and to be honest I thought it was fake (as my parents got it from a holiday resort in Spain and it was very cheap).
Bought *another* bottle of white label to compare it to and it was identical.
Take back what I said that stuff (JB WL) is rough.
The other two bourbons were OK (ish) but ...
The Highland Park and Sazerac, got on famously - two great whiskies slugging it out, with one clear winner:
BTW if JB white label has put you off trying JB rye, it shouldn't. The rye is infinitely better than the black and white label (IMHO).
As for Sazerac - best Whisky(ey) I've ever tasted (it also seems to produce a different type of intoxication - very relaxing).
Would Rye recipe be a better term to use?
http://www.cocktailtimes.com/distillery ... dex.shtml#
Julian Van Winkle, Independent Bottler of Old Rip Vin Winkle Bourbon, told Cocktail Times, "My grandfather always used wheat instead of rye in his Bourbon formula. This makes for a smoother and mellower flavor that most other Bourbons. The wheat also ages more gracefully than rye based Bourbon."
Did you catch the last three words of the quote?
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