Recently I had a tasting of Jim Beam white, black and rye (yellow). Outside influence was deliberately minimized by making the tasting panel as small as possible. I was alone. :]
I noticed a trend in JB: cauliflower on the nose. I've never seen this description before (not that that puts me off using it) and I'm wondering if any other whiskry drinkers have noticed it?
It was most disclusing while trying Jim Beam Rye, Rittenhouse Straight Rye, Wild Turket Rye and my fave Pikesville Straight Rye. After this session, I knew my tastebuds had not been lined up in an execution, but were in fact quite right: I tasted the JB white and Black afterwards and... Whaddayknow - same thing.
Really did not like JB.
Having really enjoyed Bookers, I was able to enjoy JB black occasionally and now even JB white is drinkable.
Solution: Buy some Bookers
The primary nose I get from this is black licorice. Since I don't like black licorice, this is not a good thing. I've tried it a few times since opening it, and always get the same thing.
I also don't care much for cauliflower, so maybe I'm unconsciously picking up some of what r0b was talking about.
I'm glad I had the WT Rye first, otherwise I might have been wary of ryes all together.
Funny you should mention that since I get that in JB white, black and rye, too. I can't make out what in their recipe generates these flavours and I've never noticed them in any other bourbons, ryes or malts.
clayton jr: "I'm glad I had the WT Rye first, otherwise I might have been wary of ryes all together.
You nailed it right on the head there, methinks. The first rye I had was Pikesville and it was so incredibly refreshing and different from what I usually drank (malts) that after the 2nd tasting, it reached the top 10 whisk(e)ys for me (scoring 94/100). Barring Sazerac and Old Potrero (haven't had the pleasure of trying them yet) I think WT Rye is the most powerful and balanced. Incredible stuff. I'm gonna pour myself one now, in fact!
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