Scotch is so complex; there are so many layers and nuances. Are all American whiskies and Bourbon so simplistic when compared to Scotch? I WANT to like the stuff. What examples might be more "Scotch-like?" I would very much appreciate the more experienced folks chiming in with opinions.
Thank you in advance
In the meantime, I did enjoy the Bulleit Bourbon which made me think that perhaps I might like Rye whiskies. I next tried the Michter's Straight Rye which I enjoyed (oddly "thin" in body but excellent taste and spice). Next up is the Eagles Rare 10 Year old. Stay tuned
I have tried a few more Bourbons and quite a few ryes.
My tasting has made it clear: I like ryes because there is a real spiciness and complexity. The High West ryes (Rendevous Rye in particular) are stunning.
Perhaps others might benefit from my conclusion...if you are a Scotch fan and are looking to expand to American whiskeys, try ryes and rye-weighted Bourbons..
Try maybe some wheated bourbon (e.g., W.L. Weller) or as suggested above, with rye whiskies or bourbon with a high rye content.
Just last night I was reading about some of the wheat whiskies and I was intrigued.
I was sipping some Rittenhousen Rye B.I.B. Not exactly subtle, that!
I found as I developed my palate - a lot of hard training... I started to be able to discover the underlaying tastes of bourbons. So I needed a bit of practise. Drinking whisky is pure hard work
I agree...I am slowing figuring things out as my palate becomes more exposed to Bourbon and rye. The Russell's Reserve 10 year old and the classic Jim Beam Rye ("lello" label) were my latest experiences...I liked them both.
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