Founder's Breakfast Stout

Headed home in 5min. I will try a sip of Black Maple Hill/FBS and later FBS/BMH. Results should be inebriation. I will let you know.

 

May have to whip out the Blantons and see what all the fuss is about.

 

The Woodford tastes just as good as always and I found it actually made the FBS taste better.

I'm hoping to get a bottle of Eagle Rare 17 Year-Old for Christmas. I've been a really good boy this year

Cheers!

 

I would love a Parker's Reserve christmas....or perhaps a Pappy Van Winkle. Of course, that would mean I'd need a couple/6 4-packs of FBS to go with it

A question for any long time Woodford drinkers...and please forgive the hijack: anyone notice a distinct shift in flavor profile about 6/7 years ago or so? For me, it went from an incredibly smooth vanilla bomb to it's current profile. Still delicious, but notably different. My hypothesis is this; when the present distillery began operations, they already had product available, but it couldnt have been produced in house because of the time needed for aging. The bourbon sold at the start was from hand selected, best quality barrels from another distiller (Beam?). Woodford chugged along distilling product that required 6-8 years of aging on the ricks before it was ready to bottle. When the Bourbon made in house matured and went to market, the flavor changed. It might be that the recipies were subtly different...or the bourbon distilled in a column still tastes different than the Woodford made in pot stills. Thoughts anyone?

please forgive the diversion from the topic at hand. Not trying to hijack the thread

 

Hrm.... Might pop me a FBS tonight, and pour up a baby dram of some Van Winkle 12 with it.

 

I tried it with a bit of Elijah Craig 18 and found that it brought out the smoky malt of the KBS at first, but then enhanced the sweetness on the backend. A good pairing nonetheless!