Adding bourbon to stout

Parker and Heaven Hill produce some of my favorite whisked. EC 12 and EW single barrels are some of the best inexpensive whiskers on the market, PHC are unique and great whiskers, PHC wheater is possibly my top Bourbon that I have had in a long time, I prefer it to pappy or WLW. He made it through the fire and did some good thing with others distillates, see early EW single barrels.

 

Is this confirmed info? This would be terrible news. WT 101 makes the best Sazerac. I like Rittenhouse, but WT has a citrusy element I would miss.

 

OP I often make a small concoction of Crown Royal, pure vanilla extract (the good stuff) and cold press coffee to add to underwhelming stouts with great success

 

I use just enough bourbon just to color the glass, essentially....but I have found that some Impy stouts dont take to it real well, while others do...example, adding bourbon to Founders Breakfst Stout will not get you KBS, I wont add it too FIS or Pt5th either..I have had good experience with TenFidy,Night Tripper, Smuttynose IS, BORIS...just my .02

 

How can a shot & a beer ever be wrong.

 

I disagree, Lincoln Henderson has done some remarkable stuff. and If you look at the BT experimental series, who ever is in charge of that has some interesting ideas about innovation.

To highbrow, you my friend are a well schooled Bourbon guy, I am with you 100% on your 4th point. For a great example, look at Jefferson presidential. They had those "lost" barrels that they just "found" from that back log period when distillers were being bought and sold quickly around that time. While I do agree the bourbon scene is going to be undergoing a change in the next 5 years I think the industry has seen how interested the market is in small batch bourbon. That comes from the consumers, and the beer market being innovative with bourbon and bourbon aging. I do have to think though that distillers have seen what this recent market boom in the older bourbon category has done, I have to think they saw it 10 years ago when it really got going. If they did, then at least some of them planned for it to curtail. And I will also agree Pappy has lost something good by stopping the 15 year, however their 20 is just as awesome, much better than the 23 IMO. I hope though that there will be a bourbon resurgence, as I think (in some cases) people are starting to realize how innovative one can really be with this particular spirit.

and again you are right about the market clearing on ryes and barrel proofs, thats why I have a secret stash of eagle rare and george t stagg, we'll see how long it lasts though

 

They are not stopping the 15 SW in storage is just running out, They are replacing the SW juice with BT juice which most people agree is not as good. It will happen with the 20 and the 23 eventually.

 

Woodford and Angels Envy didn't do anything for me but to each their own, like choosing a favorite brewer.

 

t(he)y had help through the fire. the jury is not out. example: the best Rye i've had to date of the Rittenhouse Rye BIB 100 bottles curiously had the Early Time's DSP number (#354) plastered on em'. the Heaven Hill produce pales sharply.

which brings me to my point. a lot of things we've drunk the last 12-15 years was NOT made by the people, regimes, or brands we actually might think or were lead to believe they were made by. read your labels carefully. bottled by is not the same as distilled by. bottled by XXX distillery does not mean XXX distillery made the distillate in the bottle.

along the same lines here's some common sense questions:

Van Winkle Family Reserve Rye 13 (which is really about 19 years old - not 13) - ask yourself how it's Van Winkle make when S-W only produced wheat formula bourbon? obvious conclusion is Julian bought the whiskey that is bottled as VWFRR13. unlike some others, he readily admits this fact you can find reference on some of the fine whiskey boards you guys uzi-ed up links to above.

a lot of people have no idea the original green glass bottled Pappy 23 year old was <gasp> rye formula bourbon. again, S-W only made wheat formula bourbon. so, the obvious conclusion about the origin of the distillate in said bottles?

 

My bet is most of that rye is produced east foment on my side of the river. I know that over the last 10 -15 years whiskey has changed hands more than some dirty women, but it still takes a good or great person to then come up with a quality product, my like in the Scotch world is John Glaser of Compass box, he is doing great things with other peoples whiskey

 

I'll have to save this thread for future reference, when I'm more into the distilled spirits.

We got a whole mess of Templeton Rye (whiskey) a few months ago. I was very close to jumping on the hype train, until I read that the spirit is made in Indiana by a huge food company (not in small batches from a Prohibition-era recipe as they claim), then shipped to Iowa to age in barrels for a little while. That sort of ruined the mystique for me.

 

I've dunked my finger in bourbon and simply coated the glass with my finger. It's enough to make a difference. Recently I did this Bell's Cherry Stout and I was pleased.

 

i'm gonna guess, by that, you meant LDI??

right, but the problem is there's also a gaping hole in certain aspects of that former greatness.

like, what's up with your beloved Elijah Craig for example? you notice there's tons of 18 year old bottles at Costco across American right now? pay attention to the distilled year on all of em'. there's a reason they're selling slowly & now commonly found in a wholesale warehouse. you also notice they came out with the EC 20... which also was i believe distilled that same year & they had similar trouble moving it as well. once people taste it & the word gets around. . . what's that saying about "fooled me once".

 

The EC 20 that I had was only available at the distillery and sold out,And it was awesome. Most 18's I have had are oaky but still darn good bourbons especially for the price.

 

sorry missed this before. you better buy some extra bottles while you still can, buddy. the 81pf is already out ~ and it's not receiving high marks.

 

i ought to not be informing you this, but i'm also pretty confident EC18 is going to disappear from the market altogether. those current oaky bottles you are talking about were all distilled in 1990.

if you paid attention you'd note the prior release, which was really good, was distilled in 1992. in this case the common sense question to ask is what's up with them first bottling 1992 make, then years later bottling 1990 make? you see, you keep saying t(he)y made it through the fire alright. you're about to experience a rude awakening. the only real good news is in order to distract you, there's talk about an Elijah Craig 12 year old release that will be barrel strength.

 

Looking at your dates your saying that the good EC is pre Heaven Hill Bernheim? And that the pre 92 is actual Parker, but then how would you explain 2000 EW which would be Parker at Bernheim?

 

what i was asking you was more of a question of logic. why did Heaven Hill skip 1990 distillate to first bottle 1992 distillate? the obvious, logical conclusion was the 1990 distillate was not highly regarded / very likeable when it reached 18 years (you're oaky comment affirms what many express). the other obvious is that's where the special 20 year bottles came from, (excess 18 year old distillate that was left sitting til 20 years had passed).

 

How many coffee beans would you suggest for 12 oz of beer?

 

You don't need a lot - maybe a half handful or so.