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The Poz · 06-19-2008, 01:04 PM

I've heard some good things about Buffalo Trace Bourbon.
http://www.buffalotrace.com/

Can't get it up here north of the border but, through a wine distributer I am able to order a case. Would like to hear from someone who knows their stuff and has tried it before I order.

Thanks

Otter · 06-20-2008, 11:22 AM

I prefer a good Irish Whiskey myself but here's an interesting history on whiskey vs. bourbon
I read not too long ago.
................

Whiskies, whether they are spelled "whiskey" or "whisky" are always distilled
spirits made from a grain based product (Note: If you distill whiskey, or
any spirit to > 92% abv, then it becomes vodka).

You can essentially think that brandy is distilled from grape/fruit wine, and
whiskey is distilled from beer. (although that isn't quite right... the "wine"
that is distilled for whiskey doesn't include hops).

Irish Whiskey basically came first (by most accounts), and is made from malted
barley. Scotch Whisky (note spelling difference) is also made from malted
barley, but it is dried over peat fires, which adds a very distinctive smokey
flavor to it.

Whiskey production got an early start in the US, even George Washington had
his own still where he made Rye Whiskey. We didn't have a lot of barley
growing over here, so we made our whiskies with what we had on hand, and ended
up (on the east coast) using primarily Rye. Corn, wheat, and other grains
would be added to the rye as well, but to a lesser degree. I "think" that
might have been because those other grains were more in demand for breads and
other food-stuff.

The "Whiskey Rebellion" (started in 1791) was the result of increased taxation
(and enforcement) on liquor and distilled beverages, and instead of putting up
with such attacks on their "freedom", many (but not all) whiskey distillers
moved west. Once settling on the plains of Tennesee, Kentucky, etc. they
started growing foodstuffs for sustancance, and before long had a goodly
amount of corn and wheat, but they weren't growing much rye... so the whiskey
they started making was prodominantely made from corn. What they didn't drink
themselves, was casked up and shipped down the Mississippi, originating from a
port in Bourbon County... hence it was often referred to as "Whiskey From
Bourbon"... which eventually just got shortened to "Bourbon".

On the east coast, they were still making Rye whiskey however, and it was so
popular that in most places "Rye" and "Whiskey" meant essentially the same
thing.

Now a quick trip to Canada...

There, whiskey had a bit of a different origin story.

The farmers, who grew the grains that would be made into bread and other
products, had to get their grains ground into flour, a task which few farmers
were set up to do themselves. They instead took their raw grain to the miller,
who would grind the grains for the farmers, in return for a fee. Many of the
farmers had little if any money, and so it was common for the miller to take
some of the resultant flour in trade, which the miller would either use
themselves, or sell.

Often, this ended up with the miller having a surplus of grain that would go
bad if it wasn't used in a timely manner. So an easy way of not only
preserving the flour, but also providing an alternative product, was to
ferment, and then distill the grain... producing whiskey.

One of the results of this, is that the whiskeys that were being produced in
Canada were a fairly varied blend of different ingredients.

Now back to the US... and a jump in time to 1919... Prohibition.

American Rye whiskey was still the most popular whiskey in the states... but
now, it was illegal to make or sell it. The distillers went underground. On
the east coast, it was harder to go underground, and so most distillers
switched to other businesses. In the mid west however it was easier to hide.
In Canada hosever, there wasn't any need to hide, and they were more than
happy to help sell their products to their thirsty neighbors to the south.

This brought a lot of Canadian Whisky into America, where we were still in the
habit of interchanging "Whiskey" and "Rye".

When Prohibition ended, it still took a lot of time for the American
distillers to bring their product back. Most of the eastern distillers were
out of business... having long since converted to other ventures. The mid-west
distillers were able to re-open their plants and start production of what they
new best... corn based whiskies, which were also known as Bourbon.

And thus today, the most common American Whiskey is Bourbon instead of Rye.
And Canadian Whisky is not Rye at all, althoug many people continue to
mistakenly call it that.

Bourbon has to be made from at least 51% corn, with wheat, rye, and other
grains making up the rest of the mashbill.

Rye has to be made from at least 51% rye, with corn, wheat, etc...

...there are other requirements, aging, barrels, etc, as well... but I think
I've alreay taken too long to answer your simple question.

BigOlChiefsfan · 06-20-2008, 12:17 PM

I spend a bit of time hanging out on the bourbon forums here. There's a lot of info there for those of you who're interested.

Cheers!

The Poz · 10-02-2012, 08:08 AM

A friend here at work dropped off a bottle of Corner Creek Reserve.
http://www.cornercreekbourbon.com/

Any first hand experience out there?

InChiefsHeaven · 10-02-2012, 08:19 AM

Quote:

Originally Posted by Third Eye

Really? Got a bottle for Christmas last year and I hated it. Strong as hell though. Just too damn harsh IMO.

Holy crap, you gotta be kidding me! One of my favorites, got a bottle for Christmas a few years ago and couldn't believe how much I loved it.

I drink mine straight 90% of the time. I like it over ice, and I usually let it sit for a few minutes, letting the ice melt into it a bit.

My favorites:

Evan Williams (Yes I said it and I stand by it. Better than Beam and at 12.00 or so it's the finest "value priced" bourbons out there)

Turkey. 101. Rare Breed. Both Excellent

Knob Creek, possibly my favorite.

Bakers Damn fine as well.

Not a fan of Makers Mark. I mean, it's fine. But that's it. It does nothing for me, though I'm sure it should. Not sure what my problem is, but I'm just unimpressed with the Makers.

Regarding the OP: Buffalo Trace is pretty decent. Nothing I've felt the burning need to buy again. I'd rather have the Evans.

headsnap · 10-02-2012, 08:30 AM

The Buffalo Trace Distillery is just a little over 20 miles from house.

We are fans of Maker's though, the Samuels are big supporters of the dePaul school where my youngest goes... for the last 3 years we have attended the deParty for dePaul auction/silent auction fundraiser, every year we put bids on the dinner at the Samuels house that includes tastings and bottle dippings... this year's is in about 3 weeks, we are going to push harder to win the dinner!

Aspengc8 · 10-02-2012, 08:34 AM

I'm mainly a Maker's & Knobb Creek drinker, tried the Maker's 46 the other night and been drinking that.

NewChief · 10-02-2012, 08:44 AM

I love Buffalo Trace. Good price.

Also drink Maker's and Bulleit pretty regularly.

dtebbe · 10-02-2012, 08:48 AM

Was a die hard Makers guy until I tried 40 Creek. Smooth as silk, and a really nice finish. Every non whiskey/bourbon drinking friend I've had try it comments about how they never knew bourbon could taste so good. Oh, and it's not crazy-expensive, cheaper than Crown or Makers here.

DT

**penguinz** · 10-02-2012, 09:04 AM

Had buffalo once. 12 ounces in 30 minnutes makes you feel good.

BigOlChiefsfan · 10-02-2012, 09:05 AM

I like 40 Creek - but it's not bourbon. It's Canadian Whiskey, they have some different rules and regs, but their whusk won't qualify as 'bourbon' by definition. Good whiskey, but not bourbon whiskey...Canadian whisky.

http://fortycreekwhisky.com/

Johnny Vegas · 10-02-2012, 09:06 AM

I'm telling you you gotta try Elijah Craig 18 year old bourbon. Oldest single barrel bourbon in the world and only $55 a bottle. I throw a lemon wedge in with most of my bourbons too. Pretty tasty.

InChiefsHeaven · 10-02-2012, 09:08 AM

Quote:

Originally Posted by Johnny Vegas

I'm telling you you gotta try Elijah Craig 18 year old bourbon. Oldest single barrel bourbon in the world and only $55 a bottle. I throw a lemon wedge in with most of my bourbons too. Pretty tasty.

Lemon wedge...never heard of that. What's the point? Sour it up a little?

The Poz · 10-02-2012, 09:10 AM

I was knocking back 4 roses lately but actually forgot I had a 40 of Knob Creek at the back of the cabinet that I got for fathers day ( I think the wife hid it back there). It's almost gone now.
So, no one here has tried Corner Creek?

**noa** · 10-02-2012, 09:13 AM

Quote:

Originally Posted by The Poz

A friend here at work dropped off a bottle of Corner Creek Reserve.
http://www.cornercreekbourbon.com/

Any first hand experience out there?

I've had Corner Creek. I like it a lot for the value. Not the fanciest or most expensive bottle, but it holds up pretty well, especially when compared to other bourbons you might get at that price.
Posted via Mobile Device

BigOlChiefsfan · 10-02-2012, 09:15 AM

I like Corner Creek. The same fellow who bottles it puts up some stuff called Noah's Mill that I like even mo' bettah. Pretty good whiskey.

06-19-2008, 01:04 PM
The Poz Enjoyer of things The Poz's Avatar Join Date: Jul 2005 Location: Toronto	Any Bourbon drinkers out there? I've heard some good things about Buffalo Trace Bourbon. http://www.buffalotrace.com/ Can't get it up here north of the border but, through a wine distributer I am able to order a case. Would like to hear from someone who knows their stuff and has tried it before I order. Thanks
Posts: 2,178

06-20-2008, 11:22 AM	#46
Otter Live free or die hard Otter's Avatar Join Date: Sep 2000 Location: Durango, CO	I prefer a good Irish Whiskey myself but here's an interesting history on whiskey vs. bourbon I read not too long ago. ................ Whiskies, whether they are spelled "whiskey" or "whisky" are always distilled spirits made from a grain based product (Note: If you distill whiskey, or any spirit to > 92% abv, then it becomes vodka). You can essentially think that brandy is distilled from grape/fruit wine, and whiskey is distilled from beer. (although that isn't quite right... the "wine" that is distilled for whiskey doesn't include hops). Irish Whiskey basically came first (by most accounts), and is made from malted barley. Scotch Whisky (note spelling difference) is also made from malted barley, but it is dried over peat fires, which adds a very distinctive smokey flavor to it. Whiskey production got an early start in the US, even George Washington had his own still where he made Rye Whiskey. We didn't have a lot of barley growing over here, so we made our whiskies with what we had on hand, and ended up (on the east coast) using primarily Rye. Corn, wheat, and other grains would be added to the rye as well, but to a lesser degree. I "think" that might have been because those other grains were more in demand for breads and other food-stuff. The "Whiskey Rebellion" (started in 1791) was the result of increased taxation (and enforcement) on liquor and distilled beverages, and instead of putting up with such attacks on their "freedom", many (but not all) whiskey distillers moved west. Once settling on the plains of Tennesee, Kentucky, etc. they started growing foodstuffs for sustancance, and before long had a goodly amount of corn and wheat, but they weren't growing much rye... so the whiskey they started making was prodominantely made from corn. What they didn't drink themselves, was casked up and shipped down the Mississippi, originating from a port in Bourbon County... hence it was often referred to as "Whiskey From Bourbon"... which eventually just got shortened to "Bourbon". On the east coast, they were still making Rye whiskey however, and it was so popular that in most places "Rye" and "Whiskey" meant essentially the same thing. Now a quick trip to Canada... There, whiskey had a bit of a different origin story. The farmers, who grew the grains that would be made into bread and other products, had to get their grains ground into flour, a task which few farmers were set up to do themselves. They instead took their raw grain to the miller, who would grind the grains for the farmers, in return for a fee. Many of the farmers had little if any money, and so it was common for the miller to take some of the resultant flour in trade, which the miller would either use themselves, or sell. Often, this ended up with the miller having a surplus of grain that would go bad if it wasn't used in a timely manner. So an easy way of not only preserving the flour, but also providing an alternative product, was to ferment, and then distill the grain... producing whiskey. One of the results of this, is that the whiskeys that were being produced in Canada were a fairly varied blend of different ingredients. Now back to the US... and a jump in time to 1919... Prohibition. American Rye whiskey was still the most popular whiskey in the states... but now, it was illegal to make or sell it. The distillers went underground. On the east coast, it was harder to go underground, and so most distillers switched to other businesses. In the mid west however it was easier to hide. In Canada hosever, there wasn't any need to hide, and they were more than happy to help sell their products to their thirsty neighbors to the south. This brought a lot of Canadian Whisky into America, where we were still in the habit of interchanging "Whiskey" and "Rye". When Prohibition ended, it still took a lot of time for the American distillers to bring their product back. Most of the eastern distillers were out of business... having long since converted to other ventures. The mid-west distillers were able to re-open their plants and start production of what they new best... corn based whiskies, which were also known as Bourbon. And thus today, the most common American Whiskey is Bourbon instead of Rye. And Canadian Whisky is not Rye at all, althoug many people continue to mistakenly call it that. Bourbon has to be made from at least 51% corn, with wheat, rye, and other grains making up the rest of the mashbill. Rye has to be made from at least 51% rye, with corn, wheat, etc... ...there are other requirements, aging, barrels, etc, as well... but I think I've alreay taken too long to answer your simple question.
Posts: 27,320

06-20-2008, 12:17 PM	#47
BigOlChiefsfan Certified Bourbon taster BigOlChiefsfan's Avatar Join Date: Aug 2000 Location: Shawnee KS	I spend a bit of time hanging out on the bourbon forums here. There's a lot of info there for those of you who're interested. Cheers!
Posts: 5,130

10-02-2012, 08:08 AM	#48
The Poz Enjoyer of things The Poz's Avatar Join Date: Jul 2005 Location: Toronto	A friend here at work dropped off a bottle of Corner Creek Reserve. http://www.cornercreekbourbon.com/ Any first hand experience out there?
Posts: 2,178

10-02-2012, 08:30 AM	#50
headsnap "Think ZOOM!" headsnap's Avatar Join Date: Aug 2001 Location: Space Station #5	The Buffalo Trace Distillery is just a little over 20 miles from house. We are fans of Maker's though, the Samuels are big supporters of the dePaul school where my youngest goes... for the last 3 years we have attended the deParty for dePaul auction/silent auction fundraiser, every year we put bids on the dinner at the Samuels house that includes tastings and bottle dippings... this year's is in about 3 weeks, we are going to push harder to win the dinner!
Posts: 18,489	1 0

10-02-2012, 08:34 AM	#51
Aspengc8 Veteran Join Date: Dec 2005	I'm mainly a Maker's & Knobb Creek drinker, tried the Maker's 46 the other night and been drinking that.
Posts: 2,816

10-02-2012, 08:44 AM	#52
NewChief In Search of a Life NewChief's Avatar Join Date: Aug 2001 Location: Fayetteville, AR	I love Buffalo Trace. Good price. Also drink Maker's and Bulleit pretty regularly.
Posts: 21,792

10-02-2012, 08:48 AM	#53
dtebbe 3M TA3 dtebbe's Avatar Join Date: Jul 2001 Location: SoFlo	Was a die hard Makers guy until I tried 40 Creek. Smooth as silk, and a really nice finish. Every non whiskey/bourbon drinking friend I've had try it comments about how they never knew bourbon could taste so good. Oh, and it's not crazy-expensive, cheaper than Crown or Makers here. DT
Posts: 4,305

10-02-2012, 09:04 AM	#54
penguinz Supporter penguinz's Avatar Join Date: Mar 2003	Had buffalo once. 12 ounces in 30 minnutes makes you feel good.
Posts: 17,178

10-02-2012, 09:05 AM	#55
BigOlChiefsfan Certified Bourbon taster BigOlChiefsfan's Avatar Join Date: Aug 2000 Location: Shawnee KS	I like 40 Creek - but it's not bourbon. It's Canadian Whiskey, they have some different rules and regs, but their whusk won't qualify as 'bourbon' by definition. Good whiskey, but not bourbon whiskey...Canadian whisky. http://fortycreekwhisky.com/
Posts: 5,130

10-02-2012, 09:06 AM	#56
Johnny Vegas MVP Johnny Vegas's Avatar Join Date: May 2008	I'm telling you you gotta try Elijah Craig 18 year old bourbon. Oldest single barrel bourbon in the world and only $55 a bottle. I throw a lemon wedge in with most of my bourbons too. Pretty tasty.
Posts: 5,096

10-02-2012, 09:10 AM	#58
The Poz Enjoyer of things The Poz's Avatar Join Date: Jul 2005 Location: Toronto	I was knocking back 4 roses lately but actually forgot I had a 40 of Knob Creek at the back of the cabinet that I got for fathers day ( I think the wife hid it back there). It's almost gone now. So, no one here has tried Corner Creek?
Posts: 2,178

10-02-2012, 09:15 AM	#60
BigOlChiefsfan Certified Bourbon taster BigOlChiefsfan's Avatar Join Date: Aug 2000 Location: Shawnee KS	I like Corner Creek. The same fellow who bottles it puts up some stuff called Noah's Mill that I like even mo' bettah. Pretty good whiskey.
Posts: 5,130