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Old 11-04-2014, 09:09   #1
JJ_BPK
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Who Makes the Best Whisky??

And the Best Whisky in the World is from...

JAPAN

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'Best whisky in the world' no longer Scottish
Ansuya Harjani | @Ansuya_H
7 Hours Ago

A Japanese whisky has been named the "best in the world", upstaging traditionally favored Scottish brands, which did not make it into the top five, according to a new ranking.

Yamazaki Single Malt Sherry Cask 2013 was awarded the title by whisky connoisseur Jim Murray, whose 2015 edition of the Whisky Bible will be published next week, the Daily Mail reported.

Described as "near incredible genius" for its "nose of exquisite boldness" and finish of "light, teasing spice", Murray gave the drink 97.5 marks out of 100.

For the first time, no Scottish distillery was ranked in the top five, according to the Daily Mail, which got an advanced copy of the guide.


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Something is wrong in River City..
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Old 11-04-2014, 09:38   #2
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Good because saki sucks.
AND, according to that guy altho when the Japs get busy they get busy.
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Old 11-04-2014, 09:50   #3
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Originally Posted by JJ_BPK View Post
And the Best Whisky in the World is from...

JAPAN



Something is wrong in River City..
I spoke with a whiskey rep at Wilbur's Liquor up in Ft Collins about the Yamazaki label. The guy said the Japanese distiller went to Scotland for number of years to learn their distilling methods. I can't remember which distillery it was. Anyway, this gentleman returned to Japan to start his own distillery. I think he even married one of the Scottish distillery owner's sisters. Evidently, he learned real good. I have a bottle of Yamazaki and it is very good.
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Old 11-04-2014, 10:45   #4
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As with wine or beer - personal preference.

Richard
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Old 11-04-2014, 11:11   #5
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The Japanese are very large consumers of Kentucky Bourbon.
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Old 11-04-2014, 11:29   #6
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I much prefer a good Bourbon to a good Scotch.

The Scots even reuse Bourbon barrels to age their whisky.

Or maybe that is just being cheap.

TR
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Old 11-04-2014, 11:51   #7
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I much prefer a good Bourbon to a good Scotch.

The Scots even reuse Bourbon barrels to age their whisky.

Or maybe that is just being cheap.

TR
TR
In the US, it is illegal to re-use a whiskey barrel. The Scot's on the other hand have learned that the used barrels impart their taste into the next barreling.

The author of the rating, James Murray, is/was very influential in the industry. Not sure he'll get offered a pint if he shows up in Scotland now??
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Old 11-04-2014, 11:53   #8
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Here are a few of my bourbons, and a fifty year old powderhorn of Dickel (far left) after a recent tasting.
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Old 11-04-2014, 11:59   #9
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I much prefer a good Bourbon to a good Scotch.
TR
TR Sir,

Hope you can enjoy one of our favorites, "Bulleit" Bourbon. It is great for just about any occasion, and makes a fantastic additive to any homemade whipped cream recipe for the Holidays! (Great for the topper on Hot cocoa or similar drinks.)

Holly

"To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready."
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Old 11-04-2014, 12:01   #10
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TR
In the US, it is illegal to re-use a whiskey barrel.
I believe, that only applies to bourbon.
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Old 11-04-2014, 12:08   #11
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TR
In the US, it is illegal to re-use a whiskey barrel.
That applies to bourbon. It can't be called bourbon unless it is aged in new barrel.
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Old 11-04-2014, 12:10   #12
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TR Sir,

Hope you can enjoy one of our favorites, "Bulleit" Bourbon. It is great for just about any occasion, and makes a fantastic additive to any homemade whipped cream recipe for the Holidays! (Great for the topper on Hot cocoa or similar drinks.)

Holly

"To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready."
I don't believe Bulleit is producing their own juice yet! It was produced until recently by Four Roses (Kirin Brewing Co). not sure who is distilling it for them at the moment.
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Old 11-04-2014, 12:31   #13
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I don't believe Bulleit is producing their own juice yet! It was produced until recently by Four Roses (Kirin Brewing Co). not sure who is distilling it for them at the moment.
WCH Sir,

Just found out this information, which seems to be right along the lines...

A Great Burbon, IMHO, with all kinds of uses in and out of the kitchen.

http://www.diageo.com/en-us/newsmedi...esourceid=2329

Diageo Breaks Ground on New $115 Million Kentucky Distillery – The Bulleit Distilling Co.Download file


SHELBYVILLE, Ky., August 21, 2014 – Diageo broke ground today on its new Shelby County, Kentucky distillery, which the company announced will officially be called "The Bulleit Distilling Co." after the distillery's flagship brand. Kentucky Governor Steve Beshear, and a number of other elected officials and Kentucky dignitaries, joined Diageo executives and Bulleit founder Tom Bulleit to celebrate the milestone.

This May, Diageo announced its intention to invest an estimated $115 million to build the 1.8 million proof gallon (750,000 9-liter cases) distillery and six barrel warehouses. In June, Shelby County's Triple S Planning Commission unanimously approved the distillery project. Along with Bulleit Bourbon, the facility will distill a number of current and future Diageo bourbon and North American Whiskey brands.

"Tom Bulleit has a genuine passion for his bourbon that he shares with everyone he meets. The growth of the Bulleit brand is the result of many years of investment and the relationships Tom has built," said Larry Schwartz, President, Diageo North America. "We are proud to be breaking ground on the new home of Bulleit Bourbon in this wonderful location in Shelby County. We look forward to becoming a valued member of the community for many years to come."
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Old 11-04-2014, 12:32   #14
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Originally Posted by WCH View Post
Here are a few of my bourbons, and a fifty year old powderhorn of Dickel (far left) after a recent tasting.
WCH, you have good taste in bourbon.

Quote:
Originally Posted by echoes View Post
TR Sir,

Hope you can enjoy one of our favorites, "Bulleit" Bourbon. It is great for just about any occasion, and makes a fantastic additive to any homemade whipped cream recipe for the Holidays! (Great for the topper on Hot cocoa or similar drinks.)

Holly

"To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready."
Sorry, Holly, not a fan of rye in my whiskey.

Thanks for the offer though.

TR
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Old 11-04-2014, 12:46   #15
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I am a very big fan of Billeit Rye.....

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TR Sir,

Hope you can enjoy one of our favorites, "Bulleit" Bourbon. It is great for just about any occasion, and makes a fantastic additive to any homemade whipped cream recipe for the Holidays! (Great for the topper on Hot cocoa or similar drinks.)

Holly

"To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready."
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