Happy Tuesday! What are your favorite bourbons right now? 🥃
One of the most anticipated nights of the week is here with Sandy Winarta Jazz Quartet and we have a very special guest Kabir from @pantja.id crafting cocktails tonight for Behind the Copper! See you at 10! ⚒🇺🇸🥃
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Kentucky Bourbon Small Batch Whisky
Provenienza: Stati Uniti
Caratteristiche: Porta il naso al bicchiere e il tuo olfattivo viene trattato con caramello e vaniglia stratificato su note erbacee e floreali. In bocca inizia oleoso ma finisce asciutto. Al palato si viene trattati con caramello dolce, vaniglia, spolverato di note floreali ... note finali di rovere e una persistente speziatura. #mixology#bar#bartender#barlady#bourbon#whisky#whiskyitaly#artofdrinks#cocktailbar#cocktailforyou
Willett Family Estate 23yo, 1993-2016, White oak barrel no. B60, 38/81, 66.2% abv.
Another famous WFE in the B60. The barrel number and format says it's a wheated bourbon from Bernheim, before the Heaven Hill acquisition. WFE barrels with "B's" and "C's" were known as wheaters. All are pretty hard to find nowadays, especially in Asia.
Nose: very nice, well bodied, thick vanilla, but more well done toast then vanilla, heavy caramel, honey, bbq smoke, do I detect a hidden purple grape aroma in the back? popcorn, cornnuts, very meaty more towards corned beef.
Palate: strong, very dry, strong body, initial palate is a sour beef or perhaps a sour seasoned steak, mid palate is honey, opens up to strong pickled fruits, caramelized pork slices, hard to describe, back palate has a steak like flavor. With time, I was able to adjust to the high abv, and could taste the body strength. It is extremely flavorful, has a variety of of pickled fruits and meats, very sweet.
Finish: short, super dry, vanilla honey.
Beautiful, heavy on the flavors revolving around pickled fruits and meats, but imho it's initally hard to detect given the abv intensity. A little unbalanced, favors a powerful body, which I think was the only way it could get such strong flavors across. Note: this was better than the 3706 (and most other WFEs I've tried) which I talk about later.
Whiskyanalysis.com, 8.97 ± 0.26 on 16 reviews
Willett Rye, 3yo, printed label, 55.6% abv.
Supposedlly, John David Willett started off at the Moore, Willett and Frenke Distillery near Louisville, Kentucky some time during reconstruction. John's son would later start the Willett Distilling Company in 1935 outside of Bardstown, Kentucky. Willett Distilling Company would later become Kentucky Bourbon Distillers around 1984. KBD apparently didn't restart distilling until after 2012. These Willett Family Estate ryes with the printed labels are rumored to be distillate from those first runs. They are all ryes because ryes supposedly mature "faster". I am still curious as to the real story/background to these printed lables, like why small batch? According to their website, the small batch ryes are a combination of their two rye mash bills - a high rye mash (74% rye, 11% corn, 15% malted barley) and a low rye mash (51% rye, 34% corn, 15% malted barley) with more of the high rye mash being used. These are matured in 53-gallon, American oak casks charred heavily to a #4 barrel char and bottled at cask strength.
Nose: vanilla, caramel, honey, a basic good bourbon nose... but this is a rye?
Palate: this had good body, communicated the caramelized wood well, straight, to the point, and simple. It's viscousity level helps emphasize the caramel notes.
Finish: short (perhaps because of all the high proof bourbons I had prior to this bottle), honey, wood.
Surprisingly quite good and better than I remebered for the 3-4 year printed labels. It's caramel sweet, good body, and keeps it together throughout the tasting. Although perhaps simple and defintiely an everyday sipper, there is something quite attractive to this bottling I didn't get at other small batch rye tastings. Is it the atmosphere at GEMOR?
Whiskyanalysis.com, 8.74 ± 0.28 on 16 reviews