I recently noticed that Bourbon's that I really love taste funny after drinking rye.
Too corny and oily - its almost as if I can no longer taste their rye content afterwards.
This effect lasts about an hour.
I was convinced of this last night. Had just tried my first couple of glasses of Pappy Van Winkle 13, which is just *so good*, and decided to compare it with one of my favourite Bourbons - EC 12YO.
It just did not taste right. I then realised that is why I found JB white and black so bad the other week. The Sazerac had affected my palate so markedly.
Has anyone else noticed this ?
As for Rye... Once I started, I'd stick with the same bottle for the rest of the evening. Further, I would assume the intesity that good ryes offer- are likely to overlay and cancel out much of the subtleties of a standard bourbon. Perhaps the AH Hirsch or George T. Stagg could stand behind a rye not sure, never tried, but if I were going to those would be two that I suspect might not collapse in defeat.
It might prove much more realistic to finish your night with rye instead of going in the opposite direction and starting with it.
Think you're right (Laphroaig), rye is definitely one for the end of the evening. Trouble is those tasty bottles just keep winking at me
That being said, my love of Scotch does not seem to be affected the same way.
And I plan to follow your advice this weekend (Admiral) when I meet up with an old school friend.
Anyway Ancient Ancient Age 10YO gets cracked open tonight
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