Whisky Appreciation Thread

[Jack Brickman]

Any thoughts on Dewars White Label? Had some tonight and it's not bad. Not my favorite Scotch but it's definitely drinkable

 

[Randolphkeys]

Any thoughts on Dewars White Label? Had some tonight and it's not bad. Not my favorite Scotch but it's definitely drinkable

I have a mental block with Dewars brands because it was the scotch of choice amongst my grandparent's generation. I remember gigantic handles that were meant to serve 30 people. They also drank Canadian Club Manhattans in the same huge Costco jugs. Maybe if it didn't come in the intimidating "I want you to die tonight" container I'd think of it more highly.

 

[Jack Brickman]

I have a mental block with Dewars brands because it was the scotch of choice amongst my grandparent's generation. I remember gigantic handles that were meant to serve 30 people. They also drank Canadian Club Manhattans in the same huge Costco jugs. Maybe if it didn't come in the intimidating "I want you to die tonight" container I'd think of it more highly.

The bottle I drank from was just a normal 750mL bottle.

 

[natedagg]

I just went apple picking and need a dark brown booze to soak some apples in.

I plan on putting it in those small mason jars and giving it as holiday gifts.

 

[natedagg]

I just went apple picking and need a dark brown booze to soak some apples in.

I plan on putting it in those small mason jars and giving it as holiday gifts.

@jking948 @BooyaCS @GreatGoo @cavsrook25

 

[natedagg]

Wtf I need a recipe and a specific dark liquor and I am getting fucking message board rep and replying to myself.

Gonna go apple pie bourbon recipe here: https://boozedandinfused.com/2012/01/18/apple-pie-bourbon/

 

[Jack Brickman]

Wtf I need a recipe and a specific dark liquor and I am getting fucking message board rep and replying to myself.

Gonna go apple pie bourbon recipe here: https://boozedandinfused.com/2012/01/18/apple-pie-bourbon/

Sounds like it doesn't require anything particularly good as far as bourbon goes. I'd go with something mid-shelf like Bulleit or Makers. Maybe Woodford if you wanna get fancy. Don't buy a fifty dollar bottle if you're going to infuse. Twenty to thirty is your range.

 

[Randolphkeys]

I once infused with mango slices and kiwi slices with the cheapest vodka the grocery store carried.... and after two weeks it was smooth as hell.

 

[BooyaCS]

@jking948 @BooyaCS @GreatGoo @cavsrook25

Do you plan on eating the apples or just having infused alcohol? They need to sit at least 6 in the alcohol before opening. Also if you want a darker brown I would go with a Blanton's as they have Nutmeg, Spices and Vanilla flavors. George T Stagg has some chocolate notes to it as well.

If they have it in Chicago (or Illinois) try to find either Old Rip Van Winkler or W L Weller.

My suggestion is get at least something that is 10 years old on the age.

The problem with Apples are they are sweeter so you would want a contrasting alcohol. Most things I see for apples is Vodka or Rum. Cherries go real well in Bourbon.

I have also seen Woodford reserve used as well. Just remember to use apple slices (about the size you would use for Dried Apples). Then the best would be to put them in the jars and seal them away for 2-3 months to really get the flavor out of it.

Just remember if you go with a High Rye bourbon (Eagle rare, blantons) it will hit harder on the flavors and the taste. If you go for a High Wheat bourbon (W L Weller, Old Van Winkle, Woodford Reserve) it mellows out the taste even more.

If you don't like bourbon then go with a Jameson Whiskey. Again look for a 12 year age and let them sit in the jars with the alcohol for 6 weeks.

http://gizmodo.com/5914858/how-to-make-smooth-whiskey-even-smoother/

 

[The Wizard of Moz]

Wtf I need a recipe and a specific dark liquor and I am getting fucking message board rep and replying to myself.

Holy fuck Nate. I have no idea how to help you with your request but good God did I almost spit out my drink reading this. Seriously lost it at the bolded

 

[BooyaCS]

Sounds like it doesn't require anything particularly good as far as bourbon goes. I'd go with something mid-shelf like Bulleit or Makers. Maybe Woodford if you wanna get fancy. Don't buy a fifty dollar bottle if you're going to infuse. Twenty to thirty is your range.

Makers is junk. Bulliet isn't bad but it depends on where you get your bourbon. I can get a bottle of Eagle Rare in Ohio for about 31.

If you want cheap and good go with Four Roses yellow label. If your state sells W L weller 12 year it is 20 - 30 a bottle and is about 2 - 3 grades below pappy van winkle (same recipe just aged in barrels on lower shelves instead of the premium locations).

 

[Jack Brickman]

Makers is junk. Bulliet isn't bad but it depends on where you get your bourbon. I can get a bottle of Eagle Rare in Ohio for about 31.

If you want cheap and good go with Four Roses yellow label. If your state sells W L weller 12 year it is 20 - 30 a bottle and is about 2 - 3 grades below pappy van winkle (same recipe just aged in barrels on lower shelves instead of the premium locations).

I don't drink Makers myself, but he's just asking which bourbon to use for infusing an apple pie flavor, and for that I'd recommend just about anything in the 20-30 range. You don't really need anything too fancy.

 

[BooyaCS]

I don't drink Makers myself, but he's just asking which bourbon to use for infusing an apple pie flavor, and for that I'd recommend just about anything in the 20-30 range. You don't really need anything too fancy.

If nate is going full on apple pie with Cinnamon and Apples and Brown sugar then get the cheapest stuff you can find, otherwise you are ruining perfectly good bourbon. I wouldn't even go Makers just get the cheapest Jim Beam you can find.

If nate is infusing apples then get a mid-range bourbon like an Eagle Rare or W L Weller. More complex than a Makers and just as cost effective.

 

[Jordan]

Just had Knappogue 16 Year last night at an Irish Whiskey bar in DC. It was an outstanding whiskey. Definitely up in my top-three. Anyone else ever try it?

 

[natedagg]

Do you plan on eating the apples or just having infused alcohol? They need to sit at least 6 in the alcohol before opening. Also if you want a darker brown I would go with a Blanton's as they have Nutmeg, Spices and Vanilla flavors. George T Stagg has some chocolate notes to it as well.

If they have it in Chicago (or Illinois) try to find either Old Rip Van Winkler or W L Weller.

My suggestion is get at least something that is 10 years old on the age.

The problem with Apples are they are sweeter so you would want a contrasting alcohol. Most things I see for apples is Vodka or Rum. Cherries go real well in Bourbon.

I have also seen Woodford reserve used as well. Just remember to use apple slices (about the size you would use for Dried Apples). Then the best would be to put them in the jars and seal them away for 2-3 months to really get the flavor out of it.

Just remember if you go with a High Rye bourbon (Eagle rare, blantons) it will hit harder on the flavors and the taste. If you go for a High Wheat bourbon (W L Weller, Old Van Winkle, Woodford Reserve) it mellows out the taste even more.

If you don't like bourbon then go with a Jameson Whiskey. Again look for a 12 year age and let them sit in the jars with the alcohol for 6 weeks.

http://gizmodo.com/5914858/how-to-make-smooth-whiskey-even-smoother/

Update:
I went with a wheat-based bourbon. I asked about WL and Old Van and they didn't have either in stock. Apparently they go really quickly. I then realized that I don't really care about the quality of the bourbon, given how much flavoring I was adding, but I was determined to get a wheat-based bourbon, so I ended up with something on sale called Rebellion.
Now let's get down to the point:

Wheat-based bourbon.
Apples picked by me, wife, & kids in Woodstock IL.
Cinnamon imported from India.
Vanilla beans imported from Mariano's (our equivalent to Heinen's).

I put the mixture into small mason jars then printed out a label that had something similar to the above ingredient highlighting, then the rest said something like:

Drink: mix 1:1 with ginger beer over ice or enjoy straight with good company.
Eat: Use in your favorite BBQ sauce or in a marinade.

I just printed and taped on the labels. Next year will be a little nicer but for a 1.0 version, people are very pleased.

Needs a couple more apples (after all, you could add more bourbon to the infusion if anything were too strong), but the overall flavor is great. The presentation was great too. Lots of compliments on just getting people something small for the holidays or as a token of my appreciation. I might even re-do it soon because I really think for about $5/jar, it's the easiest thoughtful gift that isn't as hard as it seems.