tonabang's Profile
Nashville and Louisville
In Louisville I would recommend Corbett's.
http://www.corbettsrestaurant.com/content/
It is in a renovated historic home which is beautiful despite the fact that it is in a Costo parking lot. The food is excellent but is not strictly southern. Maybe southern influenced at times and they try to use local ingredients when possible.
Educate me - scotch and whiskey and rye (oh my)
So is GT Stagg not technically a bourbon because of its higher proof?
last minute "urgent" barolo question
I have a couple bottles of 1997 barolo. Has anyone had any exerience with this vintage? I hear it is supposed to be one of the better vintages and I've been trying to hold back on opening it. Do you think another 4-6 years in the cellar would make a difference?
Also, is grignolino typically meant to be enjoyed fairly young or should it be aged like barolo. I had a fairly young bottle, 2001 or 2002 a couple of years ago and really enjoyed it despite its heavy tannins.
Bakers vs. Basil Haydens vs. Bookers
Of the three you mentioned my choice would be Booker's. One way to look at the JB small batch collection is that they all vary mainly in proof with Basil Hayden's being the lowest in the mid 80's, KB at 100, Bakers around 110, and Booker's at barrel strength is in the upper 120's. I didn't like Basil Haydens at all and thought it was the least favorite in the line being too light in flavor and body. I haven't had Bakers in several years but it may deserve another tasting sometime. I drank KC for quite some time but now I feel it is too sweet and spicy. Bookers has a heavier mouthfeel and longer finish IMO if you don't mind the heat.
I agree with sku and suggest branching out of the JB line. For the price range of Booker's (around $50-55 here in KY) I would try to find George Stagg. It comes in at a hefty 144 proof but if you're not used to that you can easily titrate the proof with a few drops of water to you liking and it actually opens up a wider flavor profile. Also, since you like Maker's, you might want to find15 yo Pappy van winkle as they are both wheated bourbons. It is also hard to also but has smoother profile and is a bit more polished around the edges and for the price is a good value.
What bourbon are you drinking these days?
I obviously didn't read your post very closely as I thought you were referring to an older Hirsch bourbon. I didn't realize they made a 21 year old Rye. Does it say where it was distilled on the bottle? Maybe I'll be lucky enough to have Santa drop a bottle of Hirsch or Black Maple Hill this year.
What bourbon are you drinking these days?
I have heard several people say they like the 16 year Hirsch better than the older ones. What are your thoughts? I've tried the 16 year and it is certainly one of my favorites but I haven't had the fortune of trying any of the other bottlings. I've read a few good reviews of Black Maple Hill. Let me know if you can recommend it.
What bourbon are you drinking these days?
I recently started drinking George T Stagg and was impressed. Its uncut and the recent release was 144.8 proof.
