Head to Head Review: Eagle Rare, Store Pick vs Regular Release

Store picks versus regular releases. It’s a topic I find myself thinking about more and more often as I realize that I’ve examined a lot of bourbon for the blog and tasted a lot more outside of it. As my local liquor stores realize that they need to do something in order to differentiate themselves from the competition, I run across more and more store picks of things like Knob Creek, Woodford Reserve, Russell’s Reserve, 1792 and others. Plus, the price is normally either the same as the regular release or even a little cheaper. As such I’ve found myself picking them more often on my shopping trips. 

I’ve had mixed results with store picks, some are amazing and some are…well…not. But I tend to buy them anyway. While I always like a good familiar bourbon, sometimes I like a slightly different take on that familiar flavor. I say slightly very purposefully. It is rare that a store pick will fall too far outside the accepted flavor profile for a given brand. It may be the the producer didn’t offer samples that strayed too far (it is their name on the bottle too after all) or it may be that the retailer didn’t want to surprise customers with something that didn’t match their expectations. So I tend to buy them when I see them. Not because they are totally different, but that sometimes I find it interesting how fairly slight differences can extremely noticeable when you taste things side by side. Of course sometimes I just buy it because it is on sale too.

Eagle Rare is a bourbon produced by Buffalo Trace. It is dumped out of barrels that were filled with distillate made from Buffalo Trace’s Rye Bourbon Mash Bill Number 1 (though I have been told that very occasionally a mash bill number 2 barrel will hit the flavor profile and become Eagle Rare). This same distillate is also used to fill barrels that will become Old Charter, George T Stagg, Buffalo Trace and Benchmark. It is also a bourbon that I was positive that I had reviewed before. I buy it every so often when I go home to visit my family because it is readily available and tends to be pretty cheap in relation to the price I sometimes find it for in Minnesota, where it’s a different story completely. Here it is neither readily available or as cheap. I will often find it for almost $10 more per bottle. 

A local retailer peaked my interest when they sent out an email hinting that they’d solved the allocation problem by picking their own barrel. Even though I had a bottle open and on the shelf from my last trip home, I decided that the ability to taste these side by side was too tempting to pass up. 

So now I have two open bottles of Eagle Rare on the shelf.

Eagle Rare: Regular Release vs Store Pick

Regular Release:

Purchase Info: ~$27 for a 750 mL at Marketplace Foods, Hayward, WI.

Details: Single Barrel. 10 Year Age Stated, 45% ABV.

Nose: Oak, mint and a slight smokiness

Mouth: A nice viscous mouthfeel. Sweet caramel, herbal mint and anise, oak.

Finish: Of medium length with sweet and oak notes.

Ace Spirits Store Pick: 

Purchase Info: $34.99 for a 750 mL bottle at Ace Spirits, Hopkins, MN

Details: Single Barrel. 10 Year Age Stated, 45% ABV. Barrel # 170.

Nose: Oak, mint and a slight smokiness with the addition of baking spices and a light fruitiness.

Mouth: Butterscotch, oak, anise and a light fruitless.

Finish: Nice and spicy and of medium to long length.

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Thoughts: Both of these are very good. Let’s just start there. I’m a big fan of both when I have them on their own. Together though, there is a definite standout. The regular release feels almost tired compared to the Ace Spirits pick. The addition of a light fruitiness to the oak and sweetness really livens up the pour. That isn’t to say that these are miles apart from a flavor standpoint. They both taste like Eagle Rare. One just tastes like a better version of Eagle Rare.


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A Whiskey Vatting Experiment

I try to never dump out whiskey. Not even when it is really bad. I always figure that there is something I can use it for. Even if I don’t want to drink it neat, I might use it in a cocktail. If it isn’t able to stand up in a cocktail, maybe I’ll use it for cooking. If I don’t even want to cook with it I try to see if I can blend it with something. 

Which is the thought that inspired my latest experiment. 

I had a lot of whiskey on hand after the Bottom Shelf Bourbon Brackets. A lot of whiskey that was ok but not great. As the bottles were reaching their conclusion I was struck by a little inspiration. Why not start a giant vatting of American whiskey and see what I got after I filled a liter bottle? I mean I wasn’t starting with anything crazy. I think Jim Beam white and Johnny Drum 80 proof were the first two in the bottle. 

After a while I decided that if this was ever going to be anything worth drinking that I would need to dip into the better tasting, and higher proof, whiskies as well. So I decided to put one ounce of everything I had opened (or would open in the future) into the bottle no matter if it was a Willett Single Barrel or a Mellow Corn. If it was American Whiskey, it could contribute to the final vatting. It took a couple months but I finally filled the bottle. And after I let it sit for a few weeks to mingle, I decided to see what I had created.

Here is a list of what ended up in the bottle (and it’s proof). One ounce of each.

  • Jim Beam White (80°)
  • Johnny Drum (80°)
  • Dad’s Hat Vermouth Finished (94°)
  • 1783 Evan Williams (86°)
  • Blue State (80°)
  • Jack Daniel’s Single Barrel Rye (94°)
  • Old Weller Antique (107°)
  • Very Old Barton (86°)
  • Maker’s Mark (90°)
  • Old Grand Dad 114 (114°)
  • Booker’s (128.7°)
  • Willett Single Barrel Rye (115.6°)
  • Willett Single Barrel Bourbon (118.4°)
  • Wild Turkey 101 (101°)
  • Woodford Reserve (90.4°)
  • Four Roses Small Batch (90°)
  • MB Roland Single Barrel Bourbon (106.5°)
  • Hochstadter’s Vatted Rye (100°)
  • Michter’s Barrel Strength Rye (108.8°)
  • Parker’s Heritage Collection: Promise of Hope (96°)
  • 1792 Single Barrel: Ace Spirits (93.7°)
  • Rendezvous Rye-finished in Bourbon Barrels (104.8°)
  • Rowan’s Creek (100.1°)
  • Mellow Corn (100°)
  • Four Roses Single Barrel OESF (112.6°)
  • Knob Creek 2001 (100°)
  • 1792 Single Barrel: Ace Spirits (93.7°) - accidental repeat
  • 1792 Port Finish (88.9°)
  • Russell’s Reserve Rye Single Barrel (104°)
  • Old Scout Rye (99°)
  • Larceny (92°)
  • Elijah Craig 12 Year (94°)
  • IW Harper 15 Year (86°)
  • Maker’s 46 Cask Strength (108.8°)

So the final make up was 34 ounces of 33 different whiskies. It ended up being 95.54° proof. But how did it taste?

Arok’s Vatted Whiskey

Purchase Info: Too many to list or remember…see above.

Details: 47.77% ABV

Nose: Caramel, vanilla, spearmint, baking spices and oak

Mouth: Warm and spicy with vanilla/caramel, cloves, mint, bubble gum and oak

Finish: Warm and of decent length. Lingering bubble gum and rye spices.

Thoughts: More than anything this reminds me of some of the higher end Four Roses bourbons I’ve had. It shows a lot of rye character which isn’t terribly surprising since there are a lot of straight ryes in there. This is quite tasty. Overall, I’d say this was a successful experiment.

Now you might be wondering what comes next. Well, I like this experiment and I think I might keep going. I poured off 500 mL and am drinking that. The other 500 mL will be the starter for the next vatting. I’m thinking of doing it sort of solara style where nothing in the blend is truly ever gone, it’s just there in diminishing proportions. Eventually I’ll get bored, but if I keep at it (and make sure I put in the good stuff too) I shouldn’t run out of something that is decent enough to have as an everyday bourbon as long as I am running this site (needless to say I go through a lot of whiskey). 


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Recommendation: The Bourbon Country Reader

Way back when I was a young bourbon-lad, transitioning from a bourbon drinker to a bourbon geek, Chuck Cowdery's The Bourbon Country Reader was the first whiskey publication I subscribed to. Over the years, I subscribed to other whiskey publications, Whiskey Advocate, The Bourbon Review and others. But one-by-one I let those subscriptions lapse. Sometimes it was because I didn't find anything between the pages that I found valuable enough to pay for. Sometimes it was due to lack of time or interest on my part. 

The one publication subscription I've never let lapse is The Bourbon Country Reader. The content is well-written, well-researched and isn't available anywhere else. Chuck knows bourbon and though he has his opinions, that's part of the draw. The subscription, being about the price of a cheap-ish bottle of bourbon, is inexpensive at $20 for six issues. These appear roughly 4-6 times per year but your subscription is issue based, not time based. They appear frequently enough that they become part of your routine and not something that you've forgotten that you subscribed to by the time the next issue arrives. And in what might seem a paradoxical statement I like that it is short. It is 4 pages long with three to four articles per issue. I can get through it in one sitting. There is no filler.

If you are reading bourbon blogs, you are probably reading Chuck Cowdery's blog. If you read bourbon books, you might have read his books: Bourbon, Straight and Bourbon, Strange among others. But if you read only one bourbon publication, it should be The Bourbon Country Reader. Go to Chuck's blog to subscribe. 


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Russell’s Reserve Single Barrel Rye

I’m four-fifths of the way through the week and before the night is over I will have booked twice the billable hours of a typical week. Needless to say, this has been a hellish week for me on the work front. I’m getting to work on lots of fun projects, but free-time is in short supply. So since blogging doesn’t pay the bills nearly as well as working does, I’ll need to keep this short was well.

I tend to like whiskey put out by Wild Turkey. This is no secret. I tend to like Rye whiskey. This is also no secret. So when I saw a rye whiskey on the shelf produced by Wild Turkey, that I hadn’t yet had, I felt the need to buy it on the spot. And buy it I did. 

This is Russell’s Reserve Rye Single Barrel. It is a non-chill filtered rye whiskey bottled at 52% ABV. And it is delicious.

Russell’s Reserve Single Barrel Rye

Purchase Info: $59.99 for a 750ml bottle at South Lyndale Liquors, Minneapolis, MN

Details: 52% ABV. 

Nose: Tobacco, mint, Bazooka Joe bubble gum and oak

Mouth: Nice and spicy. Bubble gum, mint, baking spices, vanilla, black pepper and oak

Finish: Long and warm with lingering vanilla, baking spices and just the faintest hint of pickle.

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Thoughts: This is an extremely tasty rye. It’s spicy and has enough sweetness to balance that. It has a wonderful mouthfeel. It pairs fantastically with a well aged cheddar. I can find no faults with the whiskey and look forward to buying another bottle. 

I can however find faults with the packaging. This is a single barrel whiskey. And a single barrel whiskey could allow the consumer the opportunity to learn a little something about the whiskey that they are buying. Is it older than the typical release? Was is aged in a specific place that seems to help create notes they like? What barrel did it come from in case they like it and want another of the same one? The packaging tells you none of that. It tells you how long Eddie and Jimmy have been working at the distillery, but not how long the whiskey was aged. It tells you it’s a single barrel, but not which barrel it came from. One bottle looks just like the next even though the whiskey inside might taste different. It’s a small thing, but for $60, the small things are sort of what you are paying for.

That said, I’ll buy another. It’s too tasty not to. 


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My Wandering Eye: Dusty Cognacs from the 1970s

This post is only part of the My Wandering Eye series as a tangent. It wasn’t cheap. It isn’t readily available. But it was inspired by the exploration of other aged spirits that I conducted as part of the My Wandering Eye series. You see I was trolling eBay looking for photos of old bottles for a project that I’m working on when I happened across a listing from Canada that was offering old miniature bottles from the collection of the seller's deceased parents. In that lot were bourbons, scotches and cognacs. To be honest, the price wasn’t bad…until I got into a bidding war with another person. At which point emotion took over and I ended up dropping about $100 for 15 minis from the 1970s. Of which nine were still full and sealed.

I’ve already reviewed the Wild Turkey I received in the lot, but I was really interested to see what the cognacs in the lot would taste like. I’ve had good brandy and I’ve had terrible brandy. But when I was a kid, cognac in a snifter was visual shorthand for wealth. I was a kid in the 1970s. The fact that these were from that timeframe (even if they were possibly the lower shelf versions) was interesting. So let’s get into it. 

Courvoisier V.S.

Details: Pre-1975 is as close to a date as I can figure. The top was dipped in paraffin by the previous owner. Sealed. 80 proof.

Nose: Dried, dark fruit (raisins or figs), sweet baked goods. Basically this has the nose of a Fig Newton.

Mouth: Sweet and rich with a ton of fruit present. There are some baking spices on the back end.

Finish: Short with lingering fruit.

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Thoughts: Overall, this is ok. Nothing to write home about and I wouldn’t seek out another, but it was interesting to taste a bit of history. It is sweet and fruit forward. A bit too sweet for my tastes.

Marnier-Lapostolle Cognac

Details: Sept 1972 is printed on the back of the label so I’m going with that for an age. Sealed. 40% ABV

Nose: Birdseed, rubber and a hint of spoiled fruit juice.

Mouth: Sugar sweet with an unpleasant spoiled fruit undercurrent to it.

Finish: Short with lingering spoiled fruit.

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Thoughts: There are two options here. One is that maybe there is a reason that, here in the US, Marnier-Lapostolle is known more for their Grand Marnier liqueur than they are for cognac. Maybe they aren’t good at this whole unflavored spirit thing. The other option is that this little bottle has seen some hard times over the last 44 years and the juice just didn’t hold up. I don’t know which it is and am willing to give them the benefit of the doubt since, of it’s 40 plus years of history, I only know that this bottle was made in France and ended up in the collection of a Canadian collector before coming to me. But wow. This is downright bad.

Hennessy Fine Cognac

Details: Pre-1975 is as close to a date as I can figure. The top was dipped in paraffin by the previous owner. Sealed. 80 proof.

Nose: Ripe peaches along with floral and oak notes.

Mouth: Very sweet. Caramel, dried flowers and hints of baking spice.

Finish: Fairly short with lingering dried fruits.

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Thoughts: This was hands down the best of the three. Mostly on the strength of the nose. Peaches are one of my favorite fruits and that ripe peach note grabbed me and wouldn’t let go. Once it got into my mouth though things fell off and since ultimately the point of the liquid is to be consumed, that’s where I judge it. Once again it was ok. There wasn’t much that would lead me to seek it out again though if a friend were pouring, I wouldn’t turn it down. I will say it was much better than the modern day release of the same that I have on hand for making cocktails. 

This was an interesting exercise for me. It’s fun to taste what our parents or grandparents tasted. And it’s good to be reminded from time to time that not everything that comes from prior to the time we were born is necessarily as good as we are sometimes lead to believe...it’s just harder to come by.


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Elijah Craig 18 Year Old Bourbon: Pre-Hiatus vs. Post-Hiatus

I used to work with some amazing people. My wife was going through chemotherapy for ovarian cancer and was suffering from immense bone pain due to it. They put together a collection to get her a night in a hotel with a private hot-tub to help alleviate the pain. It was an immensely nice gesture and very much appreciated. 

While we were there I was an attentive errand boy, as I was every time a chemo weekend came up. But there were times when she was sleeping or we were watching tv when I could hop on twitter and spend a little time escaping from the reality we were living by reading about whiskey. And then I read a post from Pops over at Bourbon and Banter that Elijah Craig 18 yer old was going away. I didn’t really care too much. I never cared too much for it, but my wife was very upset. At $45 it was one of her favorite bourbons that wouldn’t break the bank. She likes oak a lot more than I do.

So I did what any good husband would do, I left the hotel to go get two bottles to put away. One I still have, we plan to open it up next year to celebrate 5 years cancer-free. The other we drank pretty quickly, but as always I put aside a few samples in my sample library to have in the future. 

It turns out it is now the future. Elijah Craig 18 year is back. It’s almost three times the price, but it has been seen off and on at my local Total Wine. I did not buy it. I didn’t want to spend that much on a whiskey that historically I did not like. But luckily a friend of mine did buy it and knowing that Robin was a fan, gave her a healthy sample. I in turn gave him one of the samples I put away so he could compare. Then I pulled out my other sample so I could compare them as well. 

It was a fun tasting. We did it blind in order to gauge which we liked better without any preconceptions being attached. So…is the one we have in the closet better than the one we could find today?

Elijah Craig 18 Year-Old Single Barrel Bourbon Pre-Hiatus Versus Post-Hiatus. 

Bourbon A:

Nose: Pear, caramel, oak and baking spices.

Mouth: Light and fruity with lively spices. Pear caramel, baking spices and herbal notes. 

Finish: Spicy and warm with lingering herbal and fruity notes. 

a smile becasue I like this

Thoughts: I would never guess this is 18 years old. It is a lively pour that almost dances across the senses. It is really good. I might even buy this one…if the price was right. 

Bourbon B:

Nose: Creme Brûlée, floral notes and dusty oak. 

Mouth: A little thin on the mouth feel. Caramel, mint and oak predominate.

Finish: Lingering oak and herbal notes along with a nice burn that sticks around for a while. Much of the flavor comes from the finish on this one.

a neutral face because this is sort of meh.

Thoughts: This is muted and accentuates the oak flavors. It feels old and a bit tired. I don’t know that I’d buy it again based on this bottle. It’s just kinda meh. 

So which is which? Can I go buy the energetic, virile, young 18 year old bourbon? Or am I stuck buying a tired, old bourbon at the end of its useful life? Well, I’m happy to say that Bourbon A was the post-hiatus Elijah Craig and that Bourbon B was the pre-hiatus version. And in a rare case of whiskey-math working like regular math, I think the bourbon that costs almost three times as much as it used to, is approximately that much better than it used to be. I’m shocked to say it, but I might even buy one of these if I see it on the shelf. Even at $130. Weird.


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Michter’s Barrel Strength Kentucky Straight Rye Whiskey

So there I was. At a Maker’s Mark Ambassador event in Andover, Minnesota. It was interesting. I got a couple black dipped glasses that I will probably never use, I had a free bratwurst for lunch and I was hanging out with other Maker’s Ambassadors trying cocktails and sipping a little bourbon. I didn’t end up buying any Maker’s that day. But I did buy something that sorta surprised my wife.

I don’t normally buy Michter’s products. The juice is alright, but each purchase comes with a little baggage for me. When I first got into bourbon they were an NDP. Now there isn’t anything inherently wrong with that, but they were a more than a little dishonest about it. They were selling a story about how they could trace the company back to the American Revolution. The fact of the matter was that they registered an abandoned trademark and ran with it. 

I don’t like being deceived and sometimes I hold a bit of a grudge. Which is why now, when they seem to have become much more honest in their story and have actually started distilling (according to Chuck Cowdery they produce more than 500,000 gallons per year), I still seem to find myself reaching for something else when I see them on the shelf. 

But on that day, something made me go grab the manager on duty to open the case this was in. Like maybe this grudge had gone on long enough and I should give them another shot. I used to like their Straight Rye quite a bit, so a Barrel Strength version was a bit intriguing. 

Michter’s Barrel Strength Kentucky Straight Rye Whiskey

Purchase Info: $71.99 for a 750 mL at G-Will Liquors, Andover, MN.

Details: Barrel No: 15C200. 54.4% ABV. Single Barrel (as is the regular release of their Rye)

Nose: Cedar, mint, cloves and a hint of earthiness.

Mouth: Bold and sweet in the mouth. Mint, caramel, vanilla, cloves and cedar chips.

Finish: Very sweet. A nice long warmth that lingers with herbal mint and spicy cloves numbing you tongue. 

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Thoughts: This is very good whiskey. Price and availability will demand that this be a treat not a shelf staple but if you see it and can see yourself through to it, pick it up. Because though I’m still a little upset at being deceived years ago, maybe it’s time to let that be in the past and let the whiskey speak for itself. And this whiskey is saying some very nice things. 


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Whiskey: A Spirited Story with 75 Classic & Original Cocktails by Michael Dietsch

As I tend to list my favorite cocktail as Whiskey in a Glass, it should come as no surprise that I am not really a cocktail guy. Not because I don’t like cocktails. I like them quite a bit. And not because they are too hard. I love cooking elaborate meals. No I’m not a cocktail guy, because I don’t know what I’m doing. Go beyond a Sazerac, a Manhattan or an Old Fashioned and I’m not sure what to do. There are too many possible ingredients that only seem to come in 750 mL bottles and which you use a teaspoon at a time.

This is why I was looking forward to Michael Dietsch’s new book Whiskey: A Spirited Story with 75 Classic & Original Cocktails. I need help knowing what to make, what types of ingredients I should buy and in what combinations I should use them. Eventually I might be able to get to where I can riff on my own, but for now I’m a relative noob. Plus, I loved his last book on shrubs and even made two or three of them including a Cranberry Apple Shrub that I substituted for the vermouth in a Manhattan for a while. 

The first third of the book is a primer on the different types of whiskey. Everything from bourbon to scotch to Japanese whiskey is covered. There is even a separate section for Tennessee whiskey just to make Jack and George fans feel special. The next 20 pages or so are really great for the cocktail noob. Entitled “How to Make a Cocktail” it gives you an overview on equipment, technique, glasses and more.

Then you get into the nitty gritty. The part I wanted to book for. The recipes. The first night I had the book I went through and put flags on the cocktails I wanted to try. Soon I had run out of flags and had to grab a second package. I must have tabbed about half the cocktails in the book. Then it was time for a shopping list. Luckily I was able to buy just a few of ingredients to make a large number of them. Then I got down to research. If I was going to review the book, I wanted to do more than just read it.

There were cocktails in there that I’d always wanted to try, but never had, like the Vieux Carré. There were the standards that are in every book like the Manhattan, etc. But then there were ones I had never heard of as well. Things with exotic names like Algonquin, Bardstown, Lion’s Tail and Fanciulli. 

One thing I liked about the book is that along with each recipe you get a little of it’s history. A little information about it. Plus, if you are a history buff like I am, a nice touch was that the recipes are organized by historical period. Feel like having a Prohibition-party? You know what to make. Feel like something modern? Turn to the back.

A smile because I like this book.

To say I enjoyed my research would be an understatement. My wife and I spent at least two weeks going through the book and making everything we had the ingredients for and then buying the ingredients to make some of the others. This is a book I can easily recommend to any whiskey fan looking to expand a little beyond Whiskey in a Glass.

Curious about what’s inside? Michael has graciously given permission for me to republish one of my favorite recipes in the book. I really like this one.

Fanciulli

Ingredients

2 ounces of bourbon (Bulleit is suggested though I can attest that other fruity, light bourbons work as well)

3/4 ounce sweet vermouth

1/4 ounce Fernet-Banca

Procedure

  1. Fill a mixing glass 2/3 full of ice
  2. Add bourbon, vermouth, and Fernet-Branca, and stir 15 seconds, or until chilled and diluted.
  3. Strain into a chilled cocktail glass. 

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