Can't get it up here north of the border but, through a wine distributer I am able to order a case. Would like to hear from someone who knows their stuff and has tried it before I order.
It took me a bit to really get into the taste. But once I started it was all I drank until I moved up here to find it didn't make it up here.
No hangovers' & if the ice melted just add more. W.L. Weller bourbon & water. Good shit. Once I moved up here to the Northwest, it was back to horse piss Budweiser.
I see there's several different colored labels nowadays. This (pictured) is all I ever remember drinking when I decided to partake in such activities
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Weller & Fisher sunflower seeds, 2 of my favorite western Kansas staples.
I used to be a professional sunflower seed connoisseur. I could look at a bag of seeds & tell you if they were a good tasting bag or not.
Bummed that the sunflower seeds don't make it up here. When we used to go back & visit I'd load up a box with several pounds to ship back home.
This is the Athol Brose recipe I first learned - The 'Great Beast' referred to below was one of my online amigos years ago. A wine chemist/weight lifter and wildman:
If you've got a little scotch in the cupboard, try making Athol Brose. This recipe comes from someone named "The Great Beast" at Salon magazine's Table Talk.
Kitt's note: It really is best if made several hours ahead of time at least. I found it a little rich on its own, so I used it as a topping for fresh, sliced strawberries (puree a handful of the berries with a couple spoons of powdered sugar and mix them back in to sweeten the fruit a little.) Reserve some slices for garnish, along with fresh mint leaves. If you have room in your fridge, you can assemble this dessert ahead of time. If you have parfait glasses, you could do more layering -- berries, cream, berries, cream -- for an excellent effect.
Gently heat honey and whisky, stirring to dissolve. Set aside to cool. Toast oatmeal in a dry frying pan until nutty and brown. Whip the cream until thick. Sprinkle in all but two teaspoons of oatmeal (reserve for topping) and fold in with the honey mixture. Spoon into ramekins or tumblers, sprinkle with remaining oatmeal, and chill for two hours.
It sounds dead simple, but it's elegant and delicious. [Reply]
Following up on this, received it last weekend and have given it a couple of tastings.
It's better than I expected from the forum posts. Actually quite a bit better. Probably not worthy of it's price point, but a very interesting bourbon. Almost has a subtle Irish whiskey nose/flavor to it...At a blind tasting I might initially put it on being an Irish (much the same way that to me Redbreast almost seems to have subtle bourbon characteristics to it).
Overall, I wouldn't say I like it much more than the bourbons mentioned on this thread as being a good value, but it's definitely unique. Probably wouldn't buy it again unless I could get it cheaper, but don't regret having it. [Reply]
Originally Posted by Fire Me Boy!:
I'm not a big bourbon drinker, but I picked up a bottle of Rowan's Creek Small Batch while in Louisville recently. Supposed to be really good stuff.
That's a good one, and another bourbon that's relatively easy on the wallet. Definitely good for the price point. Posted via Mobile Device [Reply]
Trying something new I hadn't seen before, Johnny Drum Private Stock. Not terribly expensive, $30 range. But more than I should have paid for it. Not a big fan. Turns out I didn't read the label close enough, it is charcoal filtered. And that is the number 1 reason I don't like Jack.
