Old Forester 86 Proof

I can't say with absolute certainty that I've actually had any Old Forester before this tasting.  In all likelihood I have but, it was probably a long tine ago and that means it was probably mixed with a cola product of some sort.  When I saw a 750ml bottle on special for $15.99 at my local Rite Aid I decided to familiarize myself with the Brown-Forman product.....and I'm glad I did.

It turns out Old Forester 86 is one assertive and complex bourbon usually found in bottles marked at twice the price.  My palate leans toward the rye end of bourbon flavor profiles and this one has a good rye and corn synergy and that's what gives it a very distinct and very bold taste.  It reminds me a little of a Jim Beam white label on steroids.  It looks like I've found a new contender for best inexpensive bourbon.

The packaging is excellent too.  The classic bottle shape and the elegantly understated label is a nice complement to the contents.

I read somewhere that Woodford Reserve is made from the honey barrels of Old Forester and the more I work my way through the bottle the more I can taste the similarity between the two.  If I put this whisky (that's how it's spelled on the label) in a Woodford bottle, I don't think many people would give it a second thought.  In other words; if you like Woodford, you're going to like Old Forester.

I can say, with some certainty, I've not experienced the "Birthday" version of Old Forester but, I keep hearing and reading a lot of good things about it so, it's only a matter of time till you see a review for it on the Bourbon Bliss blog.

I give Old Forester 86 proof a solid 89 out of a hundred rating and I highly recommend it to anyone who hasn't discovered its superior attributes.  Enjoy!

Revisiting Bourbon's from the Past: Jim Beam White Label, 80 proof

As I was perusing the bourbon section of Liquor Barn in Lexington, KY the other day, it occurred to me that though I've imbibed all the classic bourbons that have been around since before I was around, I've probably not sampled them properly, that is to say, without a cola product being involved.

Back in my misspent youth days, I hadn't developed the sophisticated palate required to enjoy bourbon neat or on the rocks but, I thought bourbon and coke was the nectar of the gods.  These days I almost shudder at the thought of mixing bourbon with anything and, with so many good premium bourbons on the market these days, I've pretty much left those classic bourbons in the lower price range behind.  During my Liquor Barn bourbon search, my eyes fell on the white label Jim Beam and I thought tasting it the way it should be would be a good idea.  As I found out, sometimes my good ideas turn out to be great ideas.

From the very first sip I was somewhat amazed at Jim Beam's clean and smooth oak and rye influenced flavors and I realized why it's one of the most popular bourbon choices on the planet.  It's by no means a complex super assertive whiskey but, that's what makes it special; it's a nice bourbon to sip when you want something simple an uncluttered.  I could also see how it's distinctive flavor would appeal to a wide range of whiskey drinkers especially those who enjoy bourbon based cocktails and the price makes it an absolute steal.

As I worked my through the bottle over the next few days, I made a mental note to have some Jim Beam on hand to enjoy myself and to use for guests who prefer their bourbon mixed in a cocktail or even, shudder, with Coke.

For folks north of 45 years of age who, like me, have moved away from your old time favorites, consider revisiting those bourbons from your younger days.  Jim Beam would be a good way to climb in the time machine and reminisce about those days when any bourbon was a new experience.

Four Roses 2011 Single Barrel Limited Edition Release Event

I was just thinking of a warm June day a couple of years ago when I was lucky enough to attend an event at Four Roses for the release of their annual limited edition single barrel bourbon.  Master distiller Jim Rutledge spoke about his approach to making bourbon that basically consists of paying attention to quality and not screwing anything up.  He also took questions from those in attendance and when I asked him if he ever thought of trying a bourbon that's finished in another kind of barrel that once contained wine or some other spirit and he answered with an unqualified no that edged toward disgust at the very thought of messing with bourbon's basic formulation.  He did say, in response to another question, that he would love to develop a straight rye whiskey but he didn't think the release would happen in his lifetime.  Well, here's hoping Jim lives a lot longer because he's a great guy and I'd love to sample his rye whiskey effort.

Anyhow, when we got around to tasting the limited edition, I completely forgot it was at barrel strength (somewhere around 120 proof if I remember correctly) and when I took a pretty good slug neat it nearly took my breath away and definitely cleared my sinuses that had been acting up.  There was plenty of heat but, what I really remember is the fascinating rye dominate flavor that seemed to just last forever on the palate.  Their was plenty of complexity of the usual good bourbon flavors like vanilla and char but nothing seemed to be fighting against anything else even though everything was pretty aggressive due to the concentration of the barrel strength and their was definitely a nice woody theme that I just absolutely love in high strength bourbons.

As you can tell, I was smitten and I'm still mad about not picking up a bottle before leaving.  If you have the good fortune of coming across a bottle somewhere and your a hardcore bourbon person I highly recommend you buy it.

Tastings: Very Old Barton 86 Proof

I've become a huge fan of Barton's bourbon releases over the past half dozen or so years.  They produce no fewer than four different proof statements of their tried and true Very Old Barton brand and their Ridgemont Reserve is a solid premium whiskey too.  When it comes to quality at the lower end of the price range though, it's hard to beat the VOB bourbons.  I picked up the 1.75 liter 86 proof that I used for this tasting for under 20 bucks at Liquor Barn in Lexington a few weeks back.  I hope they can keep the prices of the wonderful line down in the bargain basement, especially since bourbon in general just keeps getting more and more popular.  The price is even more impressive when you consider this is a six year old bourbon.

As far as the taste goes, the 86 proof is just a good solid bourbon with complex flavors you'd expect to find in bourbons toward the premium end.  There's a good hit of corn sweetness on the front end with some rye that sneaks through toward the finish.  I've heard of a study that stated scotch whisky picks up flavor characteristics from the environment it's tasted in and, before I ever heard this study, a friend and I had some VOB 86 as we sauntered along a creek behind his house on a hot summer's day a couple of years ago.  We both commented on the incredible vanilla finish we both experienced along with an overall woodier aspect to the flavor.  The bourbon just tasted incredible and I'm hoping we can duplicate the experience when the weather warms up again and, we may have to try some different bourbons to see what effect the great outdoors has on them as well.

Anyway, as you can tell, I'm over the moon about this bourbon.  I give it high marks for flavor and finish and the value as far as the price point is concerned is unbelievable.  If you like bourbon and don't want to spend a fortune, this one fills the need very well.

I've also had the pleasure of sampling the other proofs of VOB and the 90 and 100 proof releases are nothing short of spectacular and, though a bit more expensive than the 86 proof, they're still very reasonably priced.  The 80 proof is more in the budget bourbon category.  It's not terrible but, it's not aged for six years and it's really better suited for cocktail mixing than for enjoying straight.  In a pinch, it's drinkable with water or on the rocks though.

Tastings: Woodford Reserve Double Oaked

I finally got around to pulling the cork on a bottle of Woodford Reserve Double Oaked I got as a Christmas present and from the first sip I knew it was one of the most distinctive bourbons I've had the pleasure of drinking.  I'm not saying it's the best or even necessarily my cup of tea but, I'm not saying I wouldn't mind having a bottle of it in my liquor cabinet either.

When I say it's distinctive I mean it really has a flavor profile that puts it in a different category as far as bourbon is concerned.  The bourbon's unique flavor is a result of a second aging in a new white oak barrel that was heavily toasted before it was charred.  This toasting, which I suppose is done with a less intense flame than the charring, allows more release of the oak's natural sugars and it shows up in a big way in the finished product.

The packaging, as with all Woodford Reserve products, is impeccable.  The bottle is the same as the original Distiller's Select but with a bronze colored wrap around label and matching top.  The cork stopper is also like the original and a nice touch for a premium bourbon.  My bottle was a 750ml at 90.4 proof.  There was no batch or bottle number like the original possibly due to the second aging.  My bottle also came with a tag on the neck that had a brief explanation of the different aging process from the master distiller.

When I started my tasting by sniffing out the nose of the whiskey their was no mistaking the extra sweetness and I would venture to say WRDO has to be one of the most easily identifiable bourbons just by it's uniquely floral aroma alone.  As always, when sampling a new bourbon, my first glass was poured neat at it's full 90.4 proof strength.  Right away I picked up a wave of sweet candy that seemed to be wrapped in oak and then a nice long finish of fading sweetness followed by more wood and rye.  I then sampled the product on the rocks, my usual way of drinking whiskey - don't shoot me - and I found that once the ice started melting, more of the woody part of the flavor profile would start to dominate.  I have to say, this is one interesting bourbon that goes through a big flavor spectrum depending on the amount of water to whiskey ratio there is in the glass.  I know all bourbons do that to an extent but this one is almost at the Dr. Hyde, Mr. Jekyll level.  At any rate, this is a quality, well made bourbon that should be enjoyed neat, with water or on the rocks.  Under no circumstances should it be mixed with anything.

I give master distiller Chris Mullins high marks for coming up with such a different kind of bourbon and I would grade the bourbon itself toward the top of the scale.  For me, it's not a go to bourbon but a lot of folks are going to like this one and if someone wanted to buy me a glass I'd be more than happy to accept.

Jim Beam Acquired by Japan's Suntory

A true sign of the times as Japan's Suntory moves into the American bourbon market in a big way.  Look for more acquisitions over the next few months as bourbon continues to grow in global popularity.  The next wave could be some of the smaller craft bourbon distilleries popping up all over Kentucky and other parts of the United States.  Who knows who will own who when all is said and done.  Britain's Diageo is certainly sitting on enough cash to take in a few more bourbon producers and Italy's Gruppo Campari could be looking to add to its Wild Turkey holdings.  As a Kentuckian, I can's say I like our bourbon producers being bought up by foreigners but, as we all know, money talks.  It's Suntory time everybody!

Bardstown, KY: Bourbon Central

Stephen Pinder, Yahoo Contributor Network
Jul 13, 2013 "Share your voice on Yahoo websites. Start Here."

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If you're looking to start your exploration of Kentucky's bourbon distilleries, Bardstown, KY is a great place to start. Within the city limits you can visit The Kentucky Bourbon Heritage Center at Heaven Hill, Willet and Barton's 1792. If you want to go slightly further afield, Maker's Mark and Jim Beam are within a 15-mile radius of downtown.

The Kentucky Bourbon Center serves as the starting and end points for a tour of Heaven Hill and also features a barrel shaped tasting room where you can sample some of the distilleries varied bourbons at the end of the tour. You can also find some harder to find bourbons like Parker's Select and Elijah Craig Single Barrel.

Just across the road from Heaven Hill is Willett, a small boutique distillery that makes the premium brands Rowan's Creek, Noah's Mill and Willet's Pot Still Reserve. Willett is also a member of the newly established Kentucky Bourbon Craft Tour.

Just across town is Barton's 1792 where they make the premium 1792 Ridgemont Reserve bourbon. They also make the popular Very Old Barton in 80, 86, 90, and 100 proof versions. The distillery was started by Thomas Moore in 1879 and they still draw water from the same springs used by the founder over a century ago.

Nestled in a quiet hollow just fifteen miles south in Loretto is Maker's Mark where you can dip your own bottle in the iconic red wax that runs down the neck of their namesake bourbon. Not long ago, the distillery doubled their bourbon brands when they added Maker's 46 that's produced by adding charred oak staves during the aging cycle to give it an added flavor dimension.

Go 15 miles northwest of Bardstown to Clermont and you're bound to find the sprawling grounds of the Jim Beam distillery. Just last year, they opened the three level American Stillhouse visitor center and also made the entire distillery much more visitor friendly. This is where they make the very popular Jim Beam bourbon as well as the premium Knob Creek, Baker's and Booker's brands.

They also came up with the very interesting Mash House, a micro distillery within a distillery that is designed to produce only one barrel at a time to give visitors a more interactive experience in bourbon making.

If you decide to stay in Bardstown, consider The Jailer's Inn, once the actual Nelson County jail that's been converted to a downtown bed and breakfast. For great food and bourbon try The Rickhouse where you can choose from over 130 different bourbons from their well stocked bar that you might wish to pair with one of their bourbon marinated steaks.

While you're in town you can also check out the Oscar Getz Museum of Whiskey History and My Old Kentucky Home that inspired the Stephen Foster ballad. If you visit in September, you can take in the Kentucky Bourbon Festival, a weeklong celebration of all things bourbon.

Published by Stephen Pinder

Stephen loves travel and travel writing. He also enjoys sports and golf with old friends and new ones he meets on the road.  View profile

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Louisville's Downtown Bourbon Bars

Stephen Pinder, Yahoo Contributor Network
Jul 21, 2013 "Share your voice on Yahoo websites. Start Here."

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If you're only in town for a short time, visiting all 19 of the bars and restaurants on Louisville's Urban Bourbon Trail could be a bit daunting. For those working or just visiting the downtown area, here are a half dozen of those bars, and they're all within a few blocks of each other. Whiskey lovers will be pleased to learn that all the Urban Bourbon member bars have between 50 and 150 different bourbons to choose from.

The Old Seelbach Bar, 500 S. 4^th Street

This is the place to be if you like the idea of comfortable chairs and an ambiance that takes you back to another time while you sip your bourbon. This is the place that served as a backdrop in F. Scott Fitzgerald's novel and a hangout for none other than Scarface himself, Al Capone. www.seelbachhilton.com

Maker's Mark Bourbon House and Lounge, 446 S. 4^th Street

Just a few steps away is a place that takes its name from one of Kentucky's best known distilleries but they serve a lot more bourbons than Maker's Mark at their oak bar that measures over 50 feet. The bar is also part of 4^th Street Live, Louisville's downtown shopping and live entertainment complex where something's always happening. www.makerslounge.com

Jockey Silks Bourbon Bar, 140 N. 4^th Street

Tucked inside the sprawling Galt House Hotel, Jockey Silks feels like a hideout from the hustle and bustle of city life. As the name indicates, there is a thoroughbred racing atmosphere where you can pick from their 120 bourbon selections. www.galthouse.com

Bristol Bar and Grille, 614 W. Main Street

A longtime Louisville foodie favorite, Bristol's bourbon list gives the age and proof of each individual bourbon and breaks them all down into categories like small batch and single barrel. The restaurants extensive and award winning menu has something for everyone. www.bristolbarandgrille.com

Proof on Main, 702 Main Street

If you want that truly one-of-a-kind experience, just look for the red penguins on the façade and the huge chandelier that hovers over the sidewalk just outside the entrance of the 21c Museum Hotel. Proof on Main's is the hotel's restaurant with a decidedly modern art ambiance and Proof Bar is where you might find some elusive Pappy Van Winkle bourbon. www.proofonmain.com

Doing the Hard Hat Tour at Buffalo Trace Distillery

It's Where They Make Pappy Van Winkle

Stephen Pinder, Yahoo Contributor Network
Oct 9, 2013 "Share your voice on Yahoo websites. Start Here."

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The Tour

At the beginning of the tour our guide/folklorist Bob Gates told us a little about the history of Buffalo Trace Distillery and some of the basics of making bourbon. He explained that the distillery is the longest continually operating distillery in the United States and that it got its name because the current site in the State Capital Frankfort, KY was once part of a major bison migrating trail.

He also gave the group of 20 or so a brief rundown on what is requires for whiskey to be called bourbon. Bourbon must be at least 51 percent corn and any other added grains must be varying proportions of wheat, barley and/or rye. Bourbon must be aged in new oak barrels that have been charred or "toasted" on the inside. The aging whiskey moves through the char layer and imparts the unique flavors and colorings associated with bourbon. Bourbon must be aged at least two years and straight bourbon must be aged at least four years. If there is an age stated on the bottle it must be the age of the youngest bourbon if it was blended from different aged barrels. Bourbon can only consist of the chosen grains, yeast and water, no flavor or color additives are allowed.

The Process

You might think of bourbon production as a quiet and leisurely endeavor; oak barrels full of whiskey serenely aging through the changing seasons in a remote warehouse surrounded by chirping birds all in the middle of the beautiful rolling countryside of central Kentucky. That's part of the process, a part that takes up quite a few years to achieve a quality bourbon, but the steps leading up to that part are all about noise and movement.

Bob took us through the entire process from a truck unloading corn, through the guts of the distillery where the grains get cooked and blended to the huge fermentation vats where the combination of grains and yeast slowly bubble into alcohol to the column stills where the distillation takes place and ends up as the clear "white dog" that's pretty much the modern equivalent of "white lightning" from days gone by.

While in the distillation area, Bob drew a glass of the pristine looking whiskey and poured a bit in our hands. He had us to rub it into our hands and to note the different aromas as the alcohol evaporated. There's a strong smell of tequila at first followed by the more subtle notes of corn and yeast.

The Finish

After a visit to the large on site aging warehouse we followed Bob to the tasting room where we enjoyed a few sips of Buffalo Trace and the premium Eagle Rare and capped off with a sampling of their Bourbon Cream.

The tour takes about an hour and there is some climbing involved. Both the tour and tasting are complimentary. Oddly enough, a hard hat isn't worn when taking the Hard Hat Tour but it's a great way to learn about bourbon. I also found that Pappy Van Winkle comes from the best rated or "honey barrels" of W.L. Weller.

Published by Stephen Pinder

Stephen loves travel and travel writing. He also enjoys sports and golf with old friends and new ones he meets on the road.  View profile

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Bourbon 101

All You Need to Know About America's Native Spirit

Stephen Pinder, Yahoo Contributor Network
Nov 20, 2013 "Share your voice on Yahoo websites. Start Here."

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As bourbon's global popularity remains on the upswing folks new to bourbon drinking want to learn a little more about America's native spirit. Here are some of the definitions of what bourbon is all about.

If you'd like to learn more about how and where bourbon is made you should check out the Kentucky Bourbon Trail made up of eight of Kentucky's large distilleries or the Kentucky Bourbon Craft Tourmade up of seven smaller craft distilleries. The Urban Bourbon Trail is made up of some of Louisville's finest restaurants where you can sample some of the world's best bourbon close to where it's made.

Some of Bourbon's Legal Requirements

Law requires bourbon to be made from a grain mixture that's at least 51% Corn.

Bourbon must be aged in new charred oak barrels. To be called straight bourbon it must be aged for at least two years in a new charred oak barrel.

If the age of the bourbon in stated on the bottle label it must be the age of the youngest bourbon in the bottle.

Bourbon vs Whiskey

All bourbon is whiskey but not all whiskey/whisky is bourbon. There are several brands of American and Canadian Whiskeys that differ from bourbon in both taste and method of production.

Proof

A bourbon's proof is another way of stating its alcohol content. A 100 proof bourbon is 50% alcohol, an 80 proof bourbon contains 40% alcohol.

Bottled in Bond

A bourbon labeled bottled in bond must be 100 proof and bottled at the same place it was aged.

Master Distiller

A distillery's master distiller oversees the production of the distillery's bourbons and is responsible for the quality and consistency of the end product.

Mash Bill

A bourbon's mash bill is a recipe of individual grains that are distilled into a particular bourbon.

Mash/Sour Mash

The mash is the combination of the cooked grains and yeast that typically ferments in a large vat.

Sour Mash is the method of fermentation that uses a small portion of the previous mash to insure consistency of taste.

Single Barrel

A single barrel bourbon has been bottled from one individual barrel chosen for its outstanding flavor profile by the master distiller. Most bourbons are blended from a combination of barrels to insure a consistent flavor but a single barrel bourbon will more than likely differ in taste from year to year and barrel to barrel.

Small Batch

Small batch bourbons are blended from a small handpicked group of barrels chosen by the master distiller.

Kentucky's Bourbon Frenzy

Stephen Pinder, Yahoo Contributor Network
Nov 21, 2013 "Share your voice on Yahoo websites. Start Here."

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As bourbon's worldwide popularity continues its meteoric rise, Kentucky distilleries are expanding to make the visitor experience even better.

 

Four Roses

This unique distillery, tucked away on a scenic country road just south of Lawrenceburg, recently opened a brand new visitor center where tours of the facilities originate. The center also sells FourRoses bourbons from their popular "yellow label" to premium small batch and single barrel offerings.

Wild Turkey

Just north and east of Lawrenceburg, Wild Turkey also recently opened a large new visitor center high on a bluff overlooking the Kentucky River making its way through the beautiful countryside. You can buy a bottle of Forgiven, one on the most talked about blends of rye and bourbon created by the fortunate accident of a distillery worker.

Woodford Reserve

This distillery, laid out on some beautiful property in the midst of horse farms, is expanding production by adding more tall copper pot stills and increasing warehouse capacity. They recently started producing a "double oaked" version of their bourbon that includes aging in an additional barrel before bottling. Woodford Reserve is also planning a rejuvenation of their visitor center.

Jim Beam

This large distillery in Clermont recently opened the Jim Beam American Stillhouse that functions as a visitor center and gift shop.

The Evan Williams Experience

Now you can experience the Kentucky Bourbon Trail in downtown Louisville. The Evan Williams Bourbon Experience in now part of the rejuvenated Whiskey Row section of downtown where you can experience a working artisanal distillery actually making bourbon. Tours conclude with a tasting and the gift shop offer an array of Evan Williams bourbons like the small batch Evan Williams 1783 bourbon.

The Urban Bourbon Trail

The Urban Bourbon Trail is made up of over 25 bars and restaurants around Louisville that serve between 50-150 varieties of bourbon. If you want to experience the more traditional side of Louisville you can visit the Old Seelbach Bar. On the more modern end of the spectrum is Proof on Main part of the 21c downtown hotel.

The Kentucky Bourbon Craft Tour

Seven smaller boutique distilleries make up the Kentucky Bourbon Craft Tour and they spread beyond the traditional central Kentucky bourbon producing area. Old Pogue is located in Maysville, Barrel House is in Lexington, Corsair is in Bowling Green, M.B. Roland is in Pembroke, Limestone Branch is in Lebanon, Silver Trail is in Hardin and Willett Distillery is in Bardstown.

Experimental Bourbon

Kentucky's Whiskey Makers Are Shaking Things Up

Stephen Pinder, Yahoo Contributor Network
Nov 29, 2013 "Share your voice on Yahoo websites. Start Here."

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For decades, the bourbon industry was not very progressive when it came to changing how they made their particular style of whiskey. There would be the occasional tweaking of the grain recipe or the length of the aging process but that was about as far as it ever went. These days, some master distillers are on a quest to find new ways of making their bourbons taste unique and hopefully make them irresistible to the ever growing crowd of bourbon lovers around the world.

Buffalo Trace

Buffalo Trace distillery in Frankfort, KY recently unveiled its brand new Warehouse X that was inspired by, of all things, a tornado.

Back in 2006 high winds tore off part of the roof and walls of the distillery's Warehouse C. The barrels of aging bourbon that were left exposed by the storm ended up with a very distinctive flavor profile that ended up in the very sought after 2012 release of E.H. Taylor Jr. Warehouse C Tornado Surviving Bourbon. The enriched flavor of the bourbon from the exposed barrels gave master distiller Harlen Wheatly the idea to experiment with the elements inside a climate and light controlled warehouse. It's hoped that by manipulating light exposure, humidity and airflow the bourbon will take on that extra element of flavor like the original "tornado bourbon" release.

Buffalo Trace also launched the Single Oak Project where barrels are made from selected oak trees and then charring the inside of different barrels to various degrees of intensity. There are also periodic small batch releases from their Experimental Collection of whiskeys aged in woods other than oak and an evolving grain recipe.

Woodford Reserve

Woodford Reserve's master distiller Chris Morris has been one of the pioneers of whiskey experimentation. One of his latest endeavors is the Woodford Reserve Double Oaked Bourbon made by using an additional lightly toasted barrel during part of the aging process. The bourbon ends up with a very full and distinctive flavor that's a bit sweeter than their very popular Distiller's Select Bourbon.

Blank has also released some different interpretations of rye whiskey that have been well received and he continues to experiment with different grains in his bourbon mash bills.

Maker's Mark

After decades of producing only one bourbon, the folks at Maker's released Maker's 46 that turned out to be a big hit for the distiller. Seared French oak planks are added to the original bourbon for a portion of the aging process thereby creating a more complex flavored bourbon.

Great Bourbon, Good Price

Stephen Pinder, Yahoo Contributor Network
Jun 19, 2013 "Share your voice on Yahoo websites. Start Here."

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Bourbon's continued rise in popularity has won over many new converts to the American Spirit. Distillers are capitalizing on that popularity by releasing new bourbons including some super premium super pricey ones.

If you're new to the bourbon game you might be like me as far as not wanting to spend a fortune on a bottle of whiskey. The good news is, there are more than a few excellent bourbons on the market that won't break the bank. In my opinion, based on my personal research over the years, the following value priced brands more than hold their own with some of today's "it" bourbons.

Elijah Craig 12 Year Old - This 94 proof offering has a complex flavor profile that belies its inexpensive price tag. This was one of the first small batch bourbons to impact the market and it's still one of the best. Try this one as soon as you can because I fear bourbon's ever increasing popularity will make this one harder to find and much more expensive down the road.

Wild Turkey 101 - This high proof release from Lawrenceburg, KY has a reputation as a cowboy/biker whiskey that's as rough and ready as those folks who tend to drink it. There's some validity about that perception but there's also a lot more to this bourbon than fire and brawn.

When I sip 101 I get a big hit of rye complexity working together with some sweet notes of vanilla and charred oak. There's plenty of alcohol heat but not as much as you would think in a high proof whiskey. It's by no means a one trick pony and, to me, it's a glowing example of what bourbon's all about.

Very Old Barton 100 proof - Another big brawny bourbon with a lot in it's flavor profile. I tend to drink my bourbon on the rocks and this one really opens up as the ice starts melting. It has a substantial feel in the mouth and a nice balance of rye and the sweeter notes of barley. I also enjoy it's long dry oak finish.

Evan Williams Black Label - This 86 proof bourbon doesn't have all the complexity of the first two but it has just enough of the old fashioned rough edges to make it an interesting whiskey experience. There are those times when I just want a bourbon that's easy to drink but still has those subtle notes of oak and grains and that unmistakable rough edged Kentucky twang and this one fits the bill.

These are my current favorites but, there are quite a few more that make the grade of great bourbon at a reasonable price. In addition to its 100 proof release, Very Old Barton also has 80, 86 and 90 proof versions and they're all great values. Old Charter comes in 8 and 10 year old versions and both have a nice rye spice accent. If you find you enjoy the unique flavor that wheat brings to the mix, Old Fitzgerald is a nice option.

If you want to go up just a bit in price, find some Knob Creek, Woodford Reserve or Eagle Rare. These three aren't exactly cheap but they're far below the price of many of today's ultra premium bourbons.

Welcome to the world of bourbon. If you want to find out more about how and where bourbon gets made got to www.kybourbontrail.com and www.bourboncountry.com.

Four Roses Distillery

The KY Bourbon Trail Revisited: Four Roses 

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Stephen Pinder, Yahoo Contributor Network
Jul 2, 2013 "Share your voice on Yahoo websites. Start Here."

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There was a lot to like about  Four Roses before but now they've really kicked it up a notch with the recent opening of the distillery's expanded visitor center in Lawrenceburg, KY.

It's not been that long since my last visit to the Kentucky Bourbon Trail but it sure seems like it considering all the changes over the last two years. Bourbon is enjoying a surge in popularity that just keeps getting stronger as people around the world learn about the premium whiskeys coming out of Kentucky these days. Four Roses is one of the trail's distilleries to expand their physical location to meet increased visitor traffic.

I met my old high school buddy Paul Enscombe at Four Roses a few weeks ago and we took in the new addition to the distillery. Paul, who lives just down the road from the distillery, told me I'd like the new visitor center and, as usual, he was right. The place, full of exposed wood and stone work, reminds me of an upscale bar with an excellent gift shop that just happens to sell some world class bourbon. The new space, with its exposed stone and wood, is just right for sipping bourbon.

The tour is a great part of the Four Roses experience. The distillery is on a fairly narrow country lane just off Highway 150 south of Lawrenceburg and it's quite a surprise when the mission style buildings appear in the rural countryside. Touring the facilities just adds to the unique experience of being at a place that makes a product that's enjoyed all over the planet.

After we did the tour and tasting, we made our way over to Paul's place where he told me he had a surprise waiting. As I belly up to the bar in his den, he placed three bottles of three different releases of Four Roses Limited Edition Single Barrel Bourbon. Master Distiller, Jim Rutledge, has taken great pains to pick the best barrels of bourbon and bottling them at barrel strength for that pure uncut bourbon flavor along with a very high alcohol proof.

As we slowly worked our way through a few small samples of each bottle I was surprised that even though the alcohol heat was definitely there, it was well balanced by the bold and beautiful flavors of well aged bourbon. With a few drops of spring water, the flavors opened up even more.

If you have even a passing interest in bourbon and how it gets made, go to Lawrenceburg, KY and follow the signs along US150 to Four Roses Distillery and, for more information, visitwww.fourrosesbourbon.com

Published by Stephen Pinder

Stephen loves travel and travel writing. He also enjoys sports and golf with old friends and new ones he meets on the road.  View profile

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