8trackdisco wrote:Had the Roland's Single Barrel. That's a lot of heat.
This Dark Fired version will be bringing more heat.
Isn't it tougher picking all of the nuances off of something that potent?
Some would recommend a teaspoon of water or a plug of ice to tame the heat.The only bourbons I have had to tame were George T Stagg,can't remember the proof but it was a fireball,and Elijah Craig Barrel Proof,136 proof.The Stagg never really hit my zone regardless of water or ice.The EC really shined with just a teaspoon of water,my guess that dropped the proof into the 120 zone.It was absolutely perfection there.I love Old GrandDad 114.........neat is the only way to go.I suppose the heat may be a little much in some of the higher proofs but in the 100-120 range just works for me.........I love that hot cinnamon finish.