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Rye whiskey and Scotch to me is kinda like liking sardines...

I like sardines but not Scotch or Rye Whiskey.

Scotch does have the kOol factor going for it....I got a buddy that sipps Scotch when he needs to get a kOOl feeling.

There is no way in hell he could like it for the taste.

Some will tell you Scotch has an acquired taste...

Taste to me like it came out of Dollar Tree.

The Old Crow brand is currently owned by Jim Beam.

It is exactly the same as Jim Beam white label except Crow is 3 years old, Beam is 4.

Bourbon barrels are only used once. The majority of the used ones are sold to the Scots who mature malt whisky in them.

Scotch is a whole 'nother subject.

Rye was the original American whiskey. There are various styles of rye too.

It's a big wide whiskey world with quite a lot of variety. Scotch, in particular, shows vast regional differences.

I am a fan of Woodford Reserve and of Michter's. The latter used to be distilled in Pennsylvania, near Carlisle. The maker was acquired or went belly up (stories differ) and it disappeared for a while but has reappeared in the PA state store system in the last few years.

The saddest part of the "belly up" story is that all of the product in the cask was destroyed, which is why I am more likely to believe the "acquired and moved" story.

Make mine a wee splash of Scotch and some ice. Good Christmas topic...Geo

I'm more of a fan of single malt Scotch. Glenkinchie when I'm feeling a lighter bodied drink, Lagavuilin 15 yr for the heavy smokey taste

I guess I have become too easy to please. Bourbon, single Malt Scotch, Rye all can be enjoyed. For that matter beer can give me cheer. The company enjoyed which just adds to each, as does drinking to absent friends. Just too many absent friends.

Jon,
Very well said, and sadly, exactly how it is.
Karl

"There are 8 million barrels aging in KY."

My son works at the newer Bardstown Bourbon Co. as their Creative Director. Bardstown Bourbon Co. was established in 2014 and they just finished their 100,000 barrel this week. They are going to be the largest bourbon distiller in the world.
We were visiting him in November and gave us a tour of the place, very interesting, we also went to a few of the other distilleries close by and Makers Mark was one. Their Master Distiller, Steve Nally used to be with Makers Mark. He is a hunter also.
When we were walking around Makers Mark I noticed that most of the trees trunks were black, along with some fencing. You could rub it off and I asked my son what that was from and he said it is a mold from the barrels of bourbon, but is not harmfull. Makers Mark rick houses are black so you don't see the mold but others you can see the mold forming usually starts at the bottom.
Their rick houses are five stories and I forget how many barrels, each barrel is 53 gallons and the barrels can only be used once for bourbon but can be sold and used for other whiskies. Also found out the first stage in making bourbon is beer, and then goes on to these massive stainless tanks that ferment the yeast. At one stage it looks like water and is 140 proof, guide asked us to put a finger in and taste it, no thanks.

I'm particular to Woodford Reserve since I live here. Its the best all around bourbon on the market. I believe that, even if I didn't live here. Makers Mark, Four Roses are all good. But my favorite is probably Weller. I live in the middle of Bourbon country and it's hard to get. Last spring was in Tulsa for the gun show. A friend and I bought out two liquor stores of all there Weller. You just cant get it here at the price that you can other states.

jOe.... said something foolish about Buffalo Trace using Weller for Pappy, that's bullshit.

BT runs their wheat mash bill for a period of time each year.

It is barrelled the same as their rye bourbon mash bill and stored in various locations around the property.

Some is sold as WL Weller, some is sold as the various Van Winkle brands.

It's all the same distillate... at the start of the maturation process.

It's up to the blenders to select and batch a consistent product.

Wheated bourbon stands log ageing better than the rye spiced variety. The problem is that the older it gets, the lees of it there is.

Maker's Mark disagrees with all of this, and they pull their barrels when they judge them to be 'fully mature'. Best bet is at about five and a half years. Their style, their take on the best way to make the product.

Do they use Weller for Pappy? Of course not, but it's identical when it comes off the still. The art and science is in the ageing and blending. From long experience they know how each rickhouse performs and apply that knowledge to batch a consistent product.