Today's Bourbon

[icehog3]

Tom, what rickhouse is that bottle out of? The proof point and color look spot on.

Jim, it says 1-01, so would that be floor 1 of Rickhouse 1?

 

[icehog3]

View attachment 202897View attachment 202898

Some more pretty bottles at a good price.

Jim, I'm looking forward to your review of the Gem of Kentucky. They've highly discounted them at Binny's, I've had mixed luck with the 2XO stuff. Hope it's great!

 

[icehog3]

Still too few open bottles on the bar (I have a problem, yes lol), so I opened up Stagg 25A. Not as good as 24 versions right off the bat, but still really solid.

 

[icehog3]

Dropped by Binny's for Wednesday drops and my guy ask's "Are you happy or really happy?" I said happy. Apparently, I missed an email that told me to come in for my Christmas bottle. Last year I was able to buy Pappy 15 Year for MSRP, I figured no way they can best that this year. I was wrong. And really really happy.

 

[Alwayslit]

Jim, it says 1-01, so would that be floor 1 of Rickhouse 1?

This might be from their original rickhouse. The beginning number is the tract. The highest number I've seen is 3.

Single Barrel and Coy Hill releases, indicating higher floors for intense aging, leading to high-proof "hazmat" whiskey from spots like Coy Hill (highest elevation) and Boiler Hill (Barrelhouses 105, 106, 107) for unique flavors. These numbers (e.g., BH 1-08) show the tract (1) and building number (08), with higher floors on Coy Hill yielding potent, high-proof expressions.

Key Rickhouse Locations & Significance:

• • Coy Hill (BH 8, 9, 10, 11, 13): The highest point, creating intense heat and evaporation (Angels' Share), resulting in high-proof (over 130 proof) barrels for special releases like Coy Hill.
  • Boiler Hill (BH 105, 106, 107): Another distinct area with unique aging characteristics.
  • Tanyard Hill: Another location for special, high-proof rye releases.

How to Spot Them:

• • Single Barrel:
    The rickhouse number (e.g., BH 1-09) is printed on the neck label, with the first number indicating the tract.
  • Special Editions:
    Releases like the Coy Hill series prominently feature these numbers to highlight unique maturation.

What the Numbers Mean:

• • Higher Floors = Higher Proof:
    The intense heat on the upper floors (buzzards roost) of these warehouses concentrates flavor and alcohol, creating potent whiskies.
  • Flavor Profile:
    This intense aging creates bold, spicy, and robust flavors, as seen in the Coy Hill releases.

In short, the rickhouse numbers are essential markers for collectors and enthusiasts, pointing to specific, often high-elevation, aging conditions that produce extraordinary Jack Daniel's expressions.

 

[Alwayslit]

Jim, I'm looking forward to your review of the Gem of Kentucky. They've highly discounted them at Binny's, I've had mixed luck with the 2XO stuff. Hope it's great!

Thanks Tom, I got it for under a hundred so I hope it's a winner.

 

[Alwayslit]

Dropped by Binny's for Wednesday drops and my guy ask's "Are you happy or really happy?" I said happy. Apparently, I missed an email that told me to come in for my Christmas bottle. Last year I was able to buy Pappy 15 Year for MSRP, I figured no way they can best that this year. I was wrong. And really really happy.

BTAC always equals happiness.

 

[Alwayslit]

This bottle lives up to the hype. Candy sweetness and light oak with a decent finish for the proof.

 

[icehog3]

This might be from their original rickhouse. The beginning number is the tract. The highest number I've seen is 3.

Single Barrel and Coy Hill releases, indicating higher floors for intense aging, leading to high-proof "hazmat" whiskey from spots like Coy Hill (highest elevation) and Boiler Hill (Barrelhouses 105, 106, 107) for unique flavors. These numbers (e.g., BH 1-08) show the tract (1) and building number (08), with higher floors on Coy Hill yielding potent, high-proof expressions.

Key Rickhouse Locations & Significance:

• • Coy Hill (BH 8, 9, 10, 11, 13): The highest point, creating intense heat and evaporation (Angels' Share), resulting in high-proof (over 130 proof) barrels for special releases like Coy Hill.
  • Boiler Hill (BH 105, 106, 107): Another distinct area with unique aging characteristics.
  • Tanyard Hill: Another location for special, high-proof rye releases.

How to Spot Them:

• • Single Barrel:
    The rickhouse number (e.g., BH 1-09) is printed on the neck label, with the first number indicating the tract.
  • Special Editions:
    Releases like the Coy Hill series prominently feature these numbers to highlight unique maturation.

What the Numbers Mean:

• • Higher Floors = Higher Proof:
    The intense heat on the upper floors (buzzards roost) of these warehouses concentrates flavor and alcohol, creating potent whiskies.
  • Flavor Profile:
    This intense aging creates bold, spicy, and robust flavors, as seen in the Coy Hill releases.

In short, the rickhouse numbers are essential markers for collectors and enthusiasts, pointing to specific, often high-elevation, aging conditions that produce extraordinary Jack Daniel's expressions.

Great info, Jim, thank you. I need to check out the info on my favorite pick, I managed to grab another Antioch Liquor pick from 2021 locally a few months back.

 

[icehog3]

Had another pour of the JD Barrel Proof Rye. This just isn't my jam, another bottle I'll save for guests to try.

 

[Alwayslit]

Had another pour of the JD Barrel Proof Rye. This just isn't my jam, another bottle I'll save for guests to try.

Tom, try a few drops of water to see if it changes how it drinks.

 

[icehog3]

Had another pour of the JD Barrel Proof Rye. This just isn't my jam, another bottle I'll save for guests to try.

Tom, try a few drops of water to see if it changes how it drinks.

Not a bad idea for this one, Jim. I'll give it a shot.

 

[Alwayslit]