How similar or dissimilar is Ezra Brooks compared to Jack Daniels?

8trackdisco wrote:

Ezra has more of the sour mash flavor, not unlike Jim Beam, but with superior flavor.
BTW - Jim Beam Black is a remarkable emulation of JD. But that oak and maple charcoal flavor has been taken for granted by some. The ubiquitous state of the art from back in the day is now the shunned bastid stepchild.

Or maybe you can taste without any preconceptions...

izonfire wrote:

I don't taste any similarity between JBB & JD. Smoky tastes a lot different than burnt.

8trackdisco wrote:

A coworker got me a box set bottle of JD and a frosted JD glass.

I don't drink JD, I don't like JD... but the gesture was awesome and the glass is nice.

MACS wrote:

+1

A couple years ago, I gave a co-worker who loves Jack and Coke, a JD tin that I bought back in the ‘70s or ‘80s and a green label bottle plus a couple of black label miniatures. He was SO happy! I was glad to clear some space as well as make someone’s day. 🍺

Palama wrote:

Friends do not give JD to friends...…….unless said friends have the palate of a billy goat,then eze ok

Whistlebritches wrote:

Well, “...Jack and Coke...” should tip you off. 🤦

Palama wrote:

Yes I never got that.....if ya gotta mix it it's probably rotgut.Just like all those Corona beer drinkers that have to have their lime to disguise the ass taste.

Whistlebritches wrote:

Or coffee. I get a coffe and they ask, "Would you like flavoring in that?"

"Why? Is it bad coffee?"[frypan]

USNGunner wrote:

Ditto...….Black and bitter just like we drank it in the Navy

Whistlebritches wrote:

We? Fk that sh*t. I drank mine with cream and sugar. Could still stand a spoon in it.

I drink it black now, but it's better coffee and it's pressed.

(and I'm intermittent fasting and I can't use my favorite creamer)

MACS wrote:

Myself either......JBB is a nice value bourbon that meets all my requirements as a decent sipper.

JD has only one redeeming quality...…..if you like how it went down it taste exactly the same coming up.Although the burnt charcoal flavor does enhance the stomach bile to some degree.

BTW almost all if not all bourbon is made with sour mash.Sour mash just means that the mash from a previous batch, which still has live yeast, is added to the current one to start the fermentation process. Using the sour mash from a previous batch helps with consistency and prevents bacteria growth that could taint the bourbon.

Whistlebritches wrote: