Bourbon, etc.

Some prefer the term more spicy. But yes, rye is not generally as smooth as its corn-based cousin.

 

I had a glass of Old Scout 7 year last night while waiting for a take out item at the rec of the bartender. Really enjoyed it.

 

Red Stag, but I'm a low brow guy.

 

Went to dinner with a client recently and for fun we did a blind taste test of 3 bourbons, low-, med-, and high- priced. I mixed up the high and low ones but got the mid one right.

 

Out of curiosity, what were the three?

 

A dropped a full, newly opened fifth of Wild Turkey on Saturday evening.

It was tragic.

 

Not a big bourbon drinker so I forgot. It was fun while it lasted though.

 

Any room on this thread for high-end rums?

I have some Mount Gay Extra Old that is an outstanding sip. It's almost too good to mix with Coke, but it mixes really well with the Coke.

I was out with a friend on Friday night and they didn't have any Mount Gay or Appleton Estate, but they did have Pyrat, which I've had before. On this particular night, I had it with Coke and it was outstanding. I'd just take small sips and let it sit under my tongue for a second. You could taste the sweetness so well. A bit of a citrus and oak bouquet to it. The night before, at home, I poured just a bit of the Mount Gay Extra Old into a glass and sipped. Having read on this thread how someone puts just a splash of room-temperature water in his bourbon, I'm thinking about trying that tonight.