/ck/ - Food & Cooking

>>19279810
Baijiu can be really good despite the absurd abv but the price is inflated to the point of absurdity due to Chinese business / gift culture and mienzi. A baijiu comparable to a $50 whiskey in quality would be like $200, that is the real reason not to bother.

>>19279810
My ten year old sister loves a bit of baby oil her backside.

>>19279810
the fact that i can buy a good bourbon for less then a shitty scotch just show how fake and gay scotch drinkers are
at least Irish whiskey has a reason for being expensive since it's made in a far less efficient pot still.

>>19280654
Lol this bourbon will wreck even the most serious drinkers. Did you save this image from this board, buttlicker?

>>19280674
I have this at home and damn she's tasty but a spicy mother if there ever was one. I normally don't use water but in this case it makes a world of difference.
I just wish my best friends lived closer or the people that do live by me that I socialize with liked whiskey and cocktails as much as I do

>>19280674
no i drink it regularly (usually just the 100 though as its half the price)
knob creek 120 is actually the same thing as Booker's, its just not the select barrel

the true darkest of the dark liquors is and will always be Wild Turkey 101
only time i truly blacked out and woke up to fine a cabinet door ripped of and a block of cheese in the dishwasher and no conceivable explanation

Which knob creek do I get?
The rye whiskey? Or the single barrel?

>>19280736
Best bang for your buck is the 9 year old. For the money, it's legit one of the best whiskeys out there that is everywhere and priced fairly

>>19280736
the knob creek 100 proof bourbon its about $32 around me, avoid the 80 proof and that goes for most bourbons
be warned it is a heavier whiskey like the complete opposite of Makers Mark

>>19280780
That bottle right there absolutely murders everything else in its price range.
>the relatively new JD Triple Mash is also spectacular for an under 40 dollar bottle that's 100 proof

>>19279810
I like this Evan Williams black label, it's good and inexpensive, recommended to me by some folk in Tennessee, since 1783.

>>19280848
If you like that, you should get the Bottled in Bond version

>>19280855
I've tried it and I find that the problem with that is that it's way overpriced and maybe I'm a maroon but I cant tell the difference in the taste between the two.

>>19280904
Gotcha.
Another 2 good budget bottles are Benchmark Top Floor and Very Old Barton.

>>19280760
>>19280780
How is the taste profile like for the rye vs the bourbon?
Which one is smoother to drink?

>>19280946
Rye will always have a sharper/spicier note since that's the nature of the grain, over the sweetness that is in a bourbon mash bill.

>>19280780
I got so fucked up on that one time I ended up in Maine (I live in PA) and had a suit and tie on when I could have sworn I was wearing jeans and a sweater beforehand

>>19279810
what i'd really like is some nice crystal whiskey glasses. but i heard they don't even make authentic "crystal" anymore

>>19281031
Depends where you go and how much you're willing to spend.

>>19280946
there is only one rye that i know of that is smooth and that is Bulleit Rye
as for the Knob it is a bold flavor with a little heat but not harsh, not overly sweet like WT 101

>>19281038
i don't know where i'd go, in usa. but i'd spend a bit for a couple. i only need to keep two

>>19281031
you can still get leaded crystal, i'd just buy some vintage ones because they'd probably be better quality

>>19281059
where could you buy vintage? hope to find it in an antique shop?

>>19280925
i got a bottle of Rebel 100 for $20 and it was pretty good for the price, i think the wheat makes it smoother

>>19281074
Never had that, but yeah wheat tends to smooth out some rough edges

>>19281070
ebay or a flea market but that really depends on where you live
in Appalachia i got 2 100 year old cars iron pans and a hand blown glass vase for $20 total they even offered a stolen used car battery for another $5 but i was all stocked up already

>>19281042
Don't know where you live, but there are little shops that cut their own crystal. I have a nice set with matching decanter from an Irish guy that worked for Waterford before moving to the US and setting up his own small shop & business.

>>19279810
d stands for pennies obviously. From the Roman "Denarius"

>>19281040
*Block's you are path*

>>19281157
Never had it. What's the taste like and what's a bottle typically run price wise?

>>19281157
i feel like bring Canadian whiskey into the battle is cheating because they do weird shit like water it down then re-distill it (not in the "triple distilled" way either)
i don't even think thats legal in America

>>19281095
Yeah I have to get a big ol bottle marked XXX, the thing is making sure it's ethanol and not methanol, the latter makes people go blind and grows hair on their palms. I know to light up a bit, the blue flame is good but the green is methanol.

>>19281194
Pretty much anything is legal here in the states if the right fat politcal types are paid off.

>>19281157
Have you ever had their cask strength version of this? It's absolutely worth it.

>>19281180
Not the one you asked, but living near Canada and with that fancy looking bottle, that would likely be about $80-100 USD. The fancy bottle adds a lot to the price.

>>19281226
not where bourbon is concerned
the laws are set in stone
sure you can make some bastard concoction and all it "whiskey" but if you call it bourbon you'll invite the wrath of the ATF just for being 1% under 40 ABV

>>19281265
Bourbon is the exception. You better have all the details of the mash bill, proof, and source of barrels ready at a moment's notice if you dare to label your whiskey a bourbon.

>>19281272
i have been trying out the cheapest bourbons money can buy like Evans, Kentucky Gentleman, benchmark 8 and non of them were all that bad and without thinking i grab Canadian LTD at $11/handle which ain't bourbon and my god it was bad

>>19281298
>cheap
>bad
Well I think we found the problem!

>>19281298
My grocery store was selling handles of very old Barton for 21 bucks recently. I bought 3 just to keep in reserves since it's cheap and surprisingly good. Goes well in a Manhattan, that's for sure.

>>19281040
Michters rye is the best rye whiskey for the money in my opinion. I’m not much of a bourbon guy as it’s too sweet.
>>19280654
Knob creek is foul I can never trust the opinion of a person who likes knob creek or makers mark. Both garbage.

>>19281320
>knob creek or makers mark
they are opposite side of the spectrum and Makers isn't even bad its just watery/thin/bland but bad tasting it is not

>>19281300
point was due to bourbon laws even the cheap shit can only get so bad and its not that bad
random whiskey however can get downright scary bad
>t. i've accidentally sprayed break clean in my mouth and it tasted better then Canadian LTD

Was it worth the hype?

>>19280904
>over priced

What do you pay for it, anon? It's only $2 extra in SoCal.

>>19281435
10 year: not really, no
12 year: absolutely
It's amazing what a difference there is between the 2. If anyone here happens to come across a bottle of the JD12 at retail, snatch that shit up as soon as you can

>>19281021
what

>>19281445
at a bottle a day $2 more adds up quick

>>19281235
Jesus Christ is it really that bad on export? We get it for 1$/oz or less up here

>>19279810
I just recently tried whiskeys. I bought lagavulin 16 and redbreast 12 as starting point. I really liked lagavulin smokey, meaty, complex. For my palette redbreast 12 was too sweet. After finishing the lagavulin i bought ardbeg uigeadail and i didnt like it as much as lagavulin. I found that it was too forward with the sherry sweetness.

>>19281787
I refuse to believe you started right off the bat liking Lagavulin and saying an Ardbeg is too sweet. But in the off chance that's true, just go ahead and splurge on a bottle of Octomore.

>>19282290
>>19281787
To be fair, uigeadail is a bit sweet, especially if you are used to the high abv and peat/smoke, it is very noticeable. That said I still would rather drink uigeadail or corryvreckan than lag16. I just like ardbeg's stuff much more.
I guess its true that who likes ardbeg doesnt like lagavulin and vice versa.

>>19282290
I have weird taste. I started off drinking tequila but tend to gravitate toward blancos and the more peppery ones at that. From there i liked the mezcal smoke but didnt really like the mezcal flavor. I never thought i would like whiskey since years ago i tried jim bean and jack daniels and i found them way too sweet. I had a salesman from total wine and more recommend Islay whiskey because i relayed that i liked the smokiness of mezcal but not really the mezcal flavor. And i picked up redbreast just to experiment with an irish whiskey. Just recently tried the lagavulin 11 nick offer an edition and didnt really care for it. Much preferred lagavulin 16. How does laphroig or bunnahabhain compare?

$200-300 is a bit out of my price range.

>>19282591
>I started off drinking tequila but Jack is too sweet
this has to be bait

>>19282627
It isnt. Stuff like tapatio, arette, cimarron i like. Pepper forward and the sweetness isnt overwhelming. Some repo and anejos start getting too sweet when they are oak and raisin forward. It might also be the type of sweetness. Like i like vanilla, caramel, orange, citrus sweetness but i dont like corn sweetness, sugar cane sweetness, treacle,or molasses. I find it too cloying. Oak mixed with molasses is one of my least favorite flavor profiles in a spirit. The alcoholic burn has never bothered me in spirits. Like patron has no alcohol burn but its cooked agave forward. If youve ever been to a tequila distillery they let you try some of the cooked agave and its a cloyingly sweet vegetably taste. I much rather have a greener peppery agave.

Recommend me a cheap but tasty bourbon
>Four Roses
Tried

>>19282781
1792

I am not into whiskey at all, so please excuse stupidity of my question, but:

They say that splash of water can bring out flavors of the whiskey. But if so, why don't distilleries add the splash of water outright?

>>19283108
Some of it is to seemingly take away some of the "bite," but in other instances like barrel proof stuff, it's legitimately better to put a few drops in to kind of mellow out the fact the stuff is 120+ proof. I typically like things neat, but there are a few bottles that I think need a little water in the glass to help out with the rough edges. Anything not barrel proof has already been watered down by the distiller, so in my eyes, there's not much of a point of watering it down even more on purpose, unless you're putting the drink on ice.

>drink whisky
>headache one hour later
why?

I got this as a gift, what am I in for?

>>19283370
Really good no frills bourbon. A definite jump up from the standard Makers, Woodford, etc. Whoever gave you that knows their stuff.

>>19283122
So... basically, some people prefer the whiskey without that splash of water. Did I got it right?

> there's not much of a point of watering it down even more on purpose, unless you're putting the drink on ice.
I don't get this. If you were to put the ice into the drunk, you would add more water beforehand? That seems counterintuitive, considering ice is already quite a lot of water, isn't it?

>>19283447
I phrased it kind of oddly, what I meant was that if you're pouring whiskey into a glass with ice in it, it will naturally melt and dilute the drink. For people taking it neat with no ice, the whiskey is already proofed down with water unless it is labeled as barrel strength/proof.

>>19283370
a delightful pour. enjoy anon. I'd try it neat, then with an ice cube if you're into that

>>19282781
>cheap
picrel
1792
Wild Turkey 101 (never the 80) if you're into a powerful flavor thats sweet and burns
Bulleit

>>19283484
Ah, I see. Thank you for the explanation, sir.
Have a nice evening.

>>19283334
unironically you didn't drink enough and you're dehydrated so your one pour of whiskey is just enough to release whatever toxins that are built up from the dehydration into your system and cause a headache

>>19282781
larceny is super delicious and only like $25

>>19283108
>But if so, why don't distilleries add the splash of water outright?
if they did the water blends into the whiskey but if you just add a half cap full of water while drinking it, it will temporary break the oils from the alcohol (you'll see them swirl apart and climb the sides of the glass) this lets you smell and the different components of the whiskey

>>19283604
smell and *taste*

>>what is the difference between Pot Still and Coffey still and why do they taste different?
Coffey stills are essentially multiple stacked pot stills. Once you create your spirit a coffey will distil the result again and again, each time stripping out impurities (sometimes known as flavour) and increasing abv. They can also be run continuously, making them cheaper than pot stills, which run in batches.
Shape and material and such impact which impurities get left in. This irrelevant with coffey stills since anything left in will be distilled back out, so the're usually just stainless steel columns.

>why does it taste like Christmas?
A particularly christmas-y sherry finish. I wouldn't say Redbreast is particularly complex though, I find it quite lacking in flavour intensity. Nice texture though.

>Baijiu is basically pure ethanol so don't bother
I wish. They could learn a thing or two about filtration.

>>19280654
Or how not American scotch drinkers are.
The cheapest a spirit can be is $40 and bourbon reigns supreme. But by $60 you'll struggle to find a bourbon that can compete at all.
In the US bourbon receives rather extreme tax advantages.

Your Knob Creek goes for $120. My favourite low cost CS scotch goes for $90, and it's a Caol Ila, so expect much better.

>>19281265
I would say sand. You have no rules for any Bourbon intended for export, and nobody else is writing Bourbon rules. Saying that Bourbon has to be whisky or 40% is an exaggeration. I've had some terrible 37% Australian Bourbon.

>>19284309
In the US, the pricing for cost vs worth for bourbon seems to plateau or have severely diminishing returns once you pass 80 bucks. For scotches, it seems like that plateau can go a bit higher, say around 200 or so before it just gets ridiculous for stuff that is marginally better.

>>19284327
>Australian Bourbon.
no such thing
bourbon can only be made in America just like how champagne can only be made in Champagne, France or Parmigiano-Reggiano must come from certain regions in Italy.

>>19284329
generally* in terms of aging a 4 year rum is equal to a 8 year bourbon is equal to a 12 year scotch due to the climate where the barrels are aged
the heat and humidity of the caribbean speeds aging up dramatically which is why a good rum is cheaper then a ok bourbon and so on until you get to scotch and its cold climate and used barrels resulting in extremely long aging periods for even a mediocre whisky

>>19281031
what about whiskey glasses like this? I often see them in Europe.