I don’t have that one.
I think that I like my Single Barrel best, then Rare Breed, then the 10yr. All are great values.
When I pop it, I'll get you a sample!
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Official PCF Whisk(e)y Thread (60 Viewers)
- Thread starter jbutler
- Start date
When I pop it, I'll get you a sample!
I have a Bomberger's if you are still looking for one. I think that I can get a Shenk's as well.
Two of these will be in my Fryeday lineup tonight! So happy to have found all of them.
detroitdad
Royal Flush
I really think I have a crush on you! Lol
FDLmold
Royal Flush
Never seen any of them. Day ain’t over yet though.
Make friends with store owners. Be a loyal customer. Always buy something when there. Ask nicely. Once they get to know you, they will hold bottles in the back for you. Dreams do come true. Hahahahahaha
Sorry man I’ve already acquired two bottles of each
No worries. More for me! Let me know what you think of it. I've heard mixed things about the Bomberger's, but I had to get it when I saw it.
FDLmold
Royal Flush
I do this. They just haven’t gotten any MWND or the bonded redwoods. I get other great stuff, so I can’t complain. For instance I wasn’t the first person in the country with some RR13, but it was close!
Tonight’s Fryeday lineup:
FDLmold
Royal Flush
lol Rittenhouse Rye today
Va is state controlled and they announced big drop for tomorrow and all the stores already have people waiting in lines. So ridiculous
We already drank down to the label. Gotta put it away for now.
Nice, the Portwood is a great bottle.
Yeah, i was in Coronado and the bartender was surprised I ordered it so he "accidentally" way over poured for me. Lol!
DAMMIT!
Last night I was catching up on email, and I found the email from the ABC Vault telling me, "Your order has been delivered to your local store. You have five days to pick it up, or you will receive a refund and your order will be returned to stock."
Yesterday was day six.
Last night I was catching up on email, and I found the email from the ABC Vault telling me, "Your order has been delivered to your local store. You have five days to pick it up, or you will receive a refund and your order will be returned to stock."
Yesterday was day six.
Of course I called the store first thing today, and the person who answered the phone says, "Oh yeah, it's still here."
"I'll be right over."
"I'll be right over."
I was sad for you...at first.DAMMIT!
Last night I was catching up on email, and I found the email from the ABC Vault telling me, "Your order has been delivered to your local store. You have five days to pick it up, or you will receive a refund and your order will be returned to stock."
Yesterday was day six.
Of course I called the store first thing today, and the person who answered the phone says, "Oh yeah, it's still here."
"I'll be right over."
Chipmunk
High Hand
Had three drams of Caol Ila tonight and feeling no pain.
Wow, as this sits in the glass I'm getting some nice caramel, cinnamon, and spices. Safe to say I like this bottle A LOT
OK, it's time you Bourbon weenies tried a manly drink for the holidays:
"Taste Test: This Turkey-Flavored Whiskey Is Infused with a Thanksgiving Dinner—and It’s Surprisingly Good
A review of Bird of Courage turkey-flavored whiskey.
By JONAH FLICKER
Every year in late November you’ll find a bunch of whiskey bros on social media posting about how they are going to drink some Wild Turkey with their Thanksgiving dinners. And kudos to these fellas (and yeah, it’s mostly dudes) for the creativity of this low-hanging dad joke. New Hampshire’s craft distillery Tamworth Distilling apparently took this turkey-whiskey celebration as a challenge because distiller Matt Power and his team have created Bird of Courage, a whiskey with roast turkey actually infused into the liquid. Of course, this is the same distillery that has been responsible for such spirits as Deerslayer Venison Whiskey, Corpse Flower Durian Brandy and Eau de Musc, a whiskey flavored with beaver butt (“the oil extract from the castor gland of the North American beaver,” to be more precise).
Mezcal de pechuga, which is mezcal redistilled with raw chicken or turkey breast hanging in the still to infuse it with flavor, comes to mind when considering this whiskey. According to Power, it wasn’t exactly the inspiration, but “it was nice to know we weren’t totally alone in the world of avian liquors.” Fair enough, so let’s dive into the details, because the process is truly fascinating and combines both gin and whiskey techniques. The core liquid is five-year-old bottled-in-bond bourbon distilled at Tamworth, with a familiar mash bill of 81 percent corn, 12 percent rye and 7 percent malted barley. And now things begin to get weird. An entire Thanksgiving dinner made from local ingredients from the Northeast was infused into the whiskey using techniques more in keeping with gin production than bourbon. Flint corn, chestnuts, apples, cranberries, squash, sage, sweet potatoes, stuffing and an actual roasted turkey were all prepared in traditional methods as if they were going to be eaten. Then each was separately infused into the bourbon and redistilled on a rotary evaporator still.
“The redistillation carries over the character of the base whiskey as well as the aromas of the infused material,” explained Power via email. “The heavier aromatics that get extracted from the oak (vanilla, burnt sugar, etc.) do get left behind in this process. The redistillates would be each considered flavored whiskey of their own within the production process.” Finally, these redistilled spirits were all blended back together with the original unadulterated whiskey to a final proportion of about 40 percent “aromatic distillates” and 60 percent bourbon. Power said these methods were used so that Bird of Courage would still be considered a whiskey according to the TTB, although it’s now technically classified as a “flavored whiskey.”
But of course the most important thing, as always, is how the whiskey actually tastes, and I have to say I enjoyed this way more than I expected. The nose is bright and crisp, with some lemongrass, cranberry, sweet honey and a bit of spice. The palate is ever-shifting and surprising, alternating between young wood, fresh sage and parsley, butter-roasted root vegetables, and a friendly clash between sweet and savory notes. To be clear, power of suggestion cannot be discounted when you know the intimate details of what goes into a whiskey. But I’m all in with Bird of Courage because it’s interesting and pretty damn good."
"Taste Test: This Turkey-Flavored Whiskey Is Infused with a Thanksgiving Dinner—and It’s Surprisingly Good
A review of Bird of Courage turkey-flavored whiskey.
By JONAH FLICKER
Every year in late November you’ll find a bunch of whiskey bros on social media posting about how they are going to drink some Wild Turkey with their Thanksgiving dinners. And kudos to these fellas (and yeah, it’s mostly dudes) for the creativity of this low-hanging dad joke. New Hampshire’s craft distillery Tamworth Distilling apparently took this turkey-whiskey celebration as a challenge because distiller Matt Power and his team have created Bird of Courage, a whiskey with roast turkey actually infused into the liquid. Of course, this is the same distillery that has been responsible for such spirits as Deerslayer Venison Whiskey, Corpse Flower Durian Brandy and Eau de Musc, a whiskey flavored with beaver butt (“the oil extract from the castor gland of the North American beaver,” to be more precise).
Mezcal de pechuga, which is mezcal redistilled with raw chicken or turkey breast hanging in the still to infuse it with flavor, comes to mind when considering this whiskey. According to Power, it wasn’t exactly the inspiration, but “it was nice to know we weren’t totally alone in the world of avian liquors.” Fair enough, so let’s dive into the details, because the process is truly fascinating and combines both gin and whiskey techniques. The core liquid is five-year-old bottled-in-bond bourbon distilled at Tamworth, with a familiar mash bill of 81 percent corn, 12 percent rye and 7 percent malted barley. And now things begin to get weird. An entire Thanksgiving dinner made from local ingredients from the Northeast was infused into the whiskey using techniques more in keeping with gin production than bourbon. Flint corn, chestnuts, apples, cranberries, squash, sage, sweet potatoes, stuffing and an actual roasted turkey were all prepared in traditional methods as if they were going to be eaten. Then each was separately infused into the bourbon and redistilled on a rotary evaporator still.
“The redistillation carries over the character of the base whiskey as well as the aromas of the infused material,” explained Power via email. “The heavier aromatics that get extracted from the oak (vanilla, burnt sugar, etc.) do get left behind in this process. The redistillates would be each considered flavored whiskey of their own within the production process.” Finally, these redistilled spirits were all blended back together with the original unadulterated whiskey to a final proportion of about 40 percent “aromatic distillates” and 60 percent bourbon. Power said these methods were used so that Bird of Courage would still be considered a whiskey according to the TTB, although it’s now technically classified as a “flavored whiskey.”
But of course the most important thing, as always, is how the whiskey actually tastes, and I have to say I enjoyed this way more than I expected. The nose is bright and crisp, with some lemongrass, cranberry, sweet honey and a bit of spice. The palate is ever-shifting and surprising, alternating between young wood, fresh sage and parsley, butter-roasted root vegetables, and a friendly clash between sweet and savory notes. To be clear, power of suggestion cannot be discounted when you know the intimate details of what goes into a whiskey. But I’m all in with Bird of Courage because it’s interesting and pretty damn good."
FDLmold
Royal Flush
Agreed. It's why my backup's backup has a backup. I don't want to run out of FAE01!
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