Kirkland is great for an inexpensive house label.

I picked up a bottle of black saddle and some Sazerac from total wine today. Originally I was going in for a bottle of glenlivet but I found out that the nadurra is being sold in double cask, peated finish, and the regular finish. I really don't like making choices. Now I have to buy all three and figure out which one to get from now on. This is worse than when the Dalmore discontinued their cigar malt.

On the plus side, I did notice the Macallan Cask Stregnth got somewhat of a rerelease in the Classic Cut. From what I've heard though they take a wider cut from the head and they've reduced the amount of sherry used in the casks. Not only that but they did water down to 54% as opposed to taking it somewhere right around 60% as is so it's not exactly a true cask strength. Still looking forward to it!

jjanecka wrote:

I actually had a cbid member give me a bottle of the 23 YO a few years back. Still have about 1/3rd of it left. You have go ration these things out. Plus I had two bottles of the 20 YO to help me control my urge to kill the 23 YO. I still remember when you could pickup a bottle of the 20 YO in Kentucky for $75. 🌫

Buckwheat wrote:

Julian,
I'll bet living down there you've really seen first hand how much the industry has grown and moreover the relationship of " supply-demand " change everything from age statements to general availability and of course pricing.

TMCTLT wrote:

How true. A few decades ago bourbon and whiskey where a hard sell. My mom is dating a retired Ex-VP for Brown Forman and he certainly has some interesting stories behind some of the recent surge in bourbon and the industry in general. He maintains that no bourbon should cost more than $20 to $30 a bottle. There really isn't that much difference between them except for the amount of time it's been aged.

You know bourbon is the following:
Made in the US (we Kentuckians also stipulate that is has to be made here as well 😁)
Made from a grain mixture that is at least 51% corn
Aged in new, charred White oak barrels
Distilled to no more than 160 (U.S.) proof
Entered into the barrel for aging at no more than 125 proof
Bottled at 80 proof or more.

Always thought so too based on their use of water from Limestone aquifers!!!

When I worked for a lab back in the 80's we would get about 50 bottles of individual barrel samples of Markers Mark every year for testing. After we held the samples for a year we had to dispose of them in accordance with Kentucky regulations (i.e. drink them). Best job I've ever had. 🌫

Buckwheat wrote:

No doubt Brother....lab testing to be sure it was safe for consumption I take it?


Besides....we both know that the BEST BOURBON does come out of counties in KY. 🍺

TMCTLT wrote: