I hear you...
https://www.youtube.com/watch?v=qIEmOOt_...

:)

Ugh, since I knew exactly who you meant I age myself too.

A buddy of mine worked for a bottler exporting to Japan a whisky called "American Cowboy". Anybody ever try that? I really liked it - and the occassional bottles he'd deliver to me. I describe it is half Jack, half Maker's - quite enjoyable.

Thanks for the correction. Looks like I have been drinking to much Jack Daniel's

I have not. I like one called Zaya, which I consider a rum to sip. No mixer.

I always have a bottle on hand. It's smoky as all get out.

Sweet!

You are slurring your ‘e’ and your ‘a’.

I vote for Jack Danials. I have been drinking it straight on the rocks for over 50 years.

Ok, Van Gogh.... Watch out, it'll make you see things 😜

Or Talisker. Mmm

Ohhhh, that sounds delectable!
🍹🍹 that's the closest to a cocktail I have 😉

Make mine Islay, please ;^)
(or Cabernet, or Barleywine Ale, or .....)

Based on the variety of comments, I'd say distilling will be a good business in the gulch.

I thought I said that but I see that my comment was confusing. Thanks for helping say what I meant ;^)

Ever tried Flor de Caña rum? It's the most popular among the people in Honduras, and starting with the 4 yr aged (and longer) they are very good.

Yes, corn is the primary grain (by law more than 50%) and barley is also used. Rye is a secondary flavor grain of most bourbons (although wheat is becoming more popular as a secondary.) Rye gives a rougher edge and spicier flavors and wheat a softer taste with more caramel and vanilla. It's the rye vs wheat that is often the distinguishing factor between styles of bourbon (and the reason I said Makers was a wheat bourbon.)
Good info here:
http://www.epicurious.com/articlesguides...

And I won't talk about another one of my favorites...

http://www.stgeorgespirits.com/spirit/ab...

Used to go by the distillery, pick up a case or 2 when the batch was right, when it was 10 miles from work. But since this about Bourbon, I digress...

Makers does not use rye.

"All bourbons are grain spirits. Maker's starts from a blend of 70% corn, 16% red winter wheat, and 14% malted barley. (Bourbons range in their corn content from 60–86%, and malted barley from 5–14%.) Most use rye, according to distillery education director Dave Pudlo, with fewer making use of red winter wheat. "

Bourbon is corn squeezin's... Rye whiskey is just that - rye mash. some distillers will add other grains to the mash (iirc Makers also uses Red Winter Wheat),, some run pure grain stock. Ready for the one that usually surprises people? Most (but not all) *good* vodkas - are wheat based, no potatoes involved.

Cool story, Abaco. My first experience with Maker's was at the 1980 Derby. Some Kentuckian's there insisted that Maker's was the world's best bourbon and that we taste from their bottle. Almost as memorable as betting on Genuine Risk to win.

Woohoo!!! My drink is a Makers Manhattan with Dry Noilly Prat vermouth, a good Pop of Angostura... and a single drop of Heering (all started when I had no cherries, but a bottle of the stuff...). Its the good life, it is!!!

;-)
That was cool. I signed up for emails from them. Thanks for the link! It's interesting, because I've always approached tasting bourbon, scotch and even really sublime dark rums the way I do wine. There is a lot going on in there, so many nuances... It's cold enough today to enjoy some tonight in front of the fire, too. 16* fun loving degrees, with wind chill warnings up for later this week... (Gotta love the North East...) not really.