Tin Cup

Bonus points to anyone who knows what a Speefnarkle is.

Andrew Rational wrote: Born and raised in Idaho by Tennessee parents, and now for quite some time a Montanan, I’m partial to Old Crow for outdoor pursuits, especially since it can be bought in convenient plastic bottles.

To be honest, I like the rougher shitty bourbons more than the more than the more “refined” ones, unless the “refined” ones are high proof. I realize that this makes me sound like an asshole, but I think that, historically, bourbon shouldn’t be particularly smooth, and should show a little moonshine edge.

Caw, caw caw! I remember a cold night on Mt. Lemmon when a slightly buzzed friend got whacked with a thera-cane in the head for too much caw caw cawing!

I think that 10 dollar handle lasted 6 of us 2 weeks

Anyone have any recommended sigle malts? Asking for a friend...

Well, the commercial is pretty funny.

I bought a bottle because it's advertised as CO whiskey (found out later it's mostly distilled in IN), the bottle is kinda cool and it was on sale for under $25.
Not awful but I'm not a whiskey expert by any means. Better than JD or Jim Beam, I guess

s.price wrote: All of the Pappy Family Reserves come out of BT.
You can get Pappy for around 70 bucks for the 10 year if you can find it. The 23 year gets pricey. 

Yep, all of their barrels are Weller recipes, distilled by Buffalo Trace... which is why all of the "Poor Man's Pappy" recipes use Weller bottles to try replicate it. As a result, Weller bottles are becoming scarce; they're fantastic whiskey for a great price, so they tend to be in high demand. (I can get the Weller special reserve around here, but haven't gotten my hands on any of their other bottles.)

Interestingly, Weller whiskeys (and all of the Pappy blends) use wheated mash bills. Bourbon must be at least 51% corn, and distilleries will use other grains to fill out the mash bill. Rye is the most common, but a few like to use wheat. If you like that flavor profile, Weller is a good bet. If you cant' find that, Larceny is another wheated bourbon that tends to be a good value. (Maker's Mark is wheated as well, but is probably less "under-priced" than Weller or Larceny.)

 Went to the Jim beam distillery in Kentucky while I was working on a movie a few months ago good times good taste

s.price wrote: 2Row barley is actually the most common malted grain in Bourbon production as it contains the highest values of diastatic power for conversion. 6Row is higher in diastatic power but lacks the flavors of 2Row so 2Row is typically the go to. Rye and wheat are also used but typically in lesser amounts. The enzymes created during the malting process are necessary to convert the starches to fermentable sugars for the yeast to eat and create alcohol and CO2.

Corn used in these mash bills is rarely malted. Even when it is the diastatic power it has is only enough to convert itself. Conversion can be achieved with the use of liquid enzymes as well and many distilleries supplement with these.

Our Bentfinger Bourbon recipe contains 60% corn, 2Row, Rye and Oats. We have been barreling for 5 years.

Fun facts about distilling many may not know:

All alcohol comes out of the still clear, aka white dog. Color and many flavors are achieved from the interaction with the barrel during aging.

When shopping for craft spirits and looking to support those local distilleries look for Distilled and Bottled by on the label.
If it doesn't say that the product was produced elsewhere and then possibly aged and labeled by the local craft distillery. Not a true craft spirit as the alcohol is produced by a factory ( typically the one in Indiana used by Tin Cup).

2Row the distillery dog

Well, even many big name brands don't ferment their own juice, they just blend, age, and finish it, right? It's my understanding that the a lot of distilleries in the US buy their juice from Midwest Grain Products (MGP) in Indiana, and just blend/age/finish it. (Particularly the ryes.) WhistlePig, High West, Angel's Envy, Bulleit, and Templeton, to name a few. Here's a more comprehensive list: https://www.great-taste.net/tidbits-kudos/industry-news/whisky-brands-that-are-made-at-mgp/

Regardless, it seems a lot of the magic of whisky production is the blending process anyway; even the Van Winkle brands are fermented, distilled, and aged by someone else. They're just hand-picking barrels and blending them to get the flavor profile they want.

That said, I can definitely appreciate a product that's been executed start-to-finish by a single craft distillery. (Assuming that it's been executed skillfully, of course.) Steve, are you guys currently selling any of your bourbon? You've been barrelling for 5 years; has any of that been bottled? I'd love to get my hands on some to try it out.

eli poss wrote:

Why spend like 18 bucks at a bar for one shot of jack when I get jim bean for like 8 or 9 bucks. Sure jack is better but is it worth an extra $10?

Who the hell is charging $18 for a shot of Jack Daniels? Even in Vegas it's cheaper.

s.price wrote: Roy, Tincup is not a Bourbon. It is a blend of high rye distilled in Indiana and a Single Malt distilled in Colorado. Doesn't meet requirements for Bourbon. It's a whiskey like Jack.

Technically, Jack is a bourbon as it meets all of the legal definition. Jack Daniels doesn't want to be classified as a bourbon and spent some time convincing the government to not force them to call it a bourbon.

https://thewhiskeywash.com/whiskey-styles/american-whiskey/jack-daniels-bourbon-definitive-answer/

s.price wrote: Technically true Marc. But no self respecting Bourbon guy would agree :)

I thought of adding "...and most bourbon drinkers would not want it called that either." but I'm desperately attempting to be less snarky on-line.

Marc801 C wrote: Who the hell is charging $18 for a shot of Jack Daniels? Even in Vegas it's cheaper.

I think I've seen it for that much twice, once somewhere in Durango and in a bar in Tel-Aviv (although that is a rough estimate on the conversion rate). Except in Israel, alcohol prices are a little bit different as you aren't expected to tip nearly as much because bartender's in Israel get much better wages and don't rely on tips.  

Marc801 C wrote: Technically, Jack is a bourbon as it meets all of the legal definition. Jack Daniels doesn't want to be classified as a bourbon and spent some time convincing the government to not force them to call it a bourbon.

https://thewhiskeywash.com/whiskey-styles/american-whiskey/jack-daniels-bourbon-definitive-answer/

Why would they not want to classified as a bourbon? What's wrong with being classified as a bourbon?

eli poss wrote:

Why would they not want to classified as a bourbon? What's wrong with being classified as a bourbon?

The linked article explains it pretty well.

pkeds wrote: Anyone have any recommended sigle malts? Asking for a friend...

This was really good I thought.  Aged in rum barrels.  I swear I tasted coconut and smelled a sea breeze.

 

Roy Suggett wrote:

This was really good I thought.  Aged in rum barrels.  I swear I tasted coconut and smelled a sea breeze. 

No, sorry cragmantoo, not that "SEA Breeze"...but you made me laugh!

That commercial is so fuckin lame....

Every day stuff - Wiser's, Beam and Dewar's

If friends are over - Crown Royal, Wild Turkey or Balvanie Double Wood

If it is a special occasion - Stranahan, Woodford Reserve or Any Speyside NOT Islay (too smoky for me)