Dude. Looks like you've been robbed and they replaced all your booze with plants and other #### that should never be on a bar.
Dude. Looks like you've been robbed and they replaced all your booze with plants and other #### that should never be on a bar.
Which Bardstown is that?
You can thank my wife for that nonsense... That's just above the bar:
https://imgur.com/a/0uI5vJA
Here's inside:
https://imgur.com/a/Qry93jx
Bardstown Fusion Series (98.9 proof)Which Bardstown is that?
I was thinking the other day we should post pics of our bars or liquor cabinets.
No doubt but still interesting (to me) to check out others collections.No point. @[icon]'s gonna run this.
Nice. Which I had the shelf space to be that organized.No doubt but still interesting (to me) to check out others collections.
AAA bar (3 pics)
https://imgur.com/gallery/FGXW6DK
I had a "kill the bar" party when we left Houston. Ooof. I can still feel that hangover. We were still deep in the poker scene then so no shortage of degens at that party. Ooof.Boulder Toads said:Was able to try the Whistlepig 12 year old world rye last night at a friend's home ... pretty smooth for a rye (86 proof), a fun one to try w/ the different barrel types.
Preparing for a move, having some of my whiskey-loving friends over to 'kill my bottles' (all the opened ones). Blantons, Weller A107, Wild Turkey Rare Breed, Henry McKenna, EH Taylor SB, and an Old Forester barrel pick will be the highlights. Making some cocktails as well. Should be a good time
This was my thought as well. I have some nice shelf space for the bar, but I have to stack bottles 3 deep.Ron Swanson said:Nice. Which I had the shelf space to be that organized.
Let’s see it.This was my thought as well. I have some nice shelf space for the bar, but I have to stack bottles 3 deep.
I'll be by in an hour.I have to go 2-3 deep and the bulk stuff goes down below.
What's your pleasure?
Bourbon, with some tequila, vodka, gin encroachment.
Rum
I'm amazed by you fellas that have 20+ open bottles. Do you remember the flavor profile of each of them?I have to go 2-3 deep and the bulk stuff goes down below.
What's your pleasure?
Bourbon, with some tequila, vodka, gin encroachment.
Rum
I do. But I'm also terrible at finishing bottles. It drives my wife crazy. I like to keep them around to have a good variety for visitors to taste. For example, it's fun to compare the three different Blanton's or Stagg Jr. Vs. Stagg, or EH Taylor Single vs. SB, or all Wellers but I can't do that if I don't have them all.I'm amazed by you fellas that have 20+ open bottles. Do you remember the flavor profile of each of them?
I have a bottle of WhistlePig OWR for neat, a bottle of JD Rye for Manhattans and a bottle of Makers Mark for Paper Planes and I'm confused half the time as to what I want. I'd just stand there for two hours thinking at your place.
Some awesome bottles in the bars that have been posted. Keep 'em coming.
Same here - I like the idea of a "collection" but I'm not collecting stuff to not drink it. I think I have 80+ bottles and maybe 5-7 aren't open. I don't have a lot of duplicates and I like to try what I buy but agree that having them to do flights or side by side comparisons.I do. But I'm also terrible at finishing bottles. It drives my wife crazy. I like to keep them around to have a good variety for visitors to taste. For example, it's fun to compare the three different Blanton's or Stagg Jr. Vs. Stagg, or EH Taylor Single vs. SB, or all Wellers but I can't do that if I don't have them all.
Strong!No doubt but still interesting (to me) to check out others collections.
AAA bar (3 pics)
https://imgur.com/gallery/FGXW6DK
SAME! Next house will have an study with ample space for whiskey and guns.Nice. Which I had the shelf space to be that organized.
my standard bar setup is rather thin as the GF only lets me keep about 8 bottles out to minimize clutter. I get it, though.No point. @[icon]'s gonna run this.
DAMN nice.... both setup and selection. Good range and some heavy hitters. I really really wish I could get into rum. I just can't.I have to go 2-3 deep and the bulk stuff goes down below.
What's your pleasure?
Bourbon, with some tequila, vodka, gin encroachment.
Rum
This.I do. But I'm also terrible at finishing bottles. It drives my wife crazy. I like to keep them around to have a good variety for visitors to taste. For example, it's fun to compare the three different Blanton's or Stagg Jr. Vs. Stagg, or EH Taylor Single vs. SB, or all Wellers but I can't do that if I don't have them all.
Rum is tough. It suffers from the rum and coke reputation and there is a lot of chicanery in the rum world. So many of the "spiced", "black", etc. rums are loaded with adjuncts and sweeteners. But if you can sort through the chaff there are many good "just aged" rums out there. I think it helps to spend some extended time in the Caribbean. I always enjoyed some rums in my travels, and frankly I'm not above a rum and coke, but it really clicked for me in Cuba with the real Cuban Havana Club and Santiago rums. Lots going on with those as far as depth of flavor and unique characteristics, similar to bourbon. I always recommend to folks in the US to start with a simple 7 year Flor de Cana and go from there. It's kind of the Maker's of rum.I really really wish I could get into rum. I just can't.
Ever have any of the Zacapa Rum's, or know much about them? I'm going to Guatemala in a month and am wondering if any are hard to find here in the U.S. or which would be top of the list to bring back.Rum is tough. It suffers from the rum and coke reputation and there is a lot of chicanery in the rum world. So many of the "spiced", "black", etc. rums are loaded with adjuncts and sweeteners. But if you can sort through the chaff there are many good "just aged" rums out there. I think it helps to spend some extended time in the Caribbean. I always enjoyed some rums in my travels, and frankly I'm not above a rum and coke, but it really clicked for me in Cuba with the real Cuban Havana Club and Santiago rums. Lots going on with those as far as depth of flavor and unique characteristics, similar to bourbon. I always recommend to folks in the US to start with a simple 7 year Flor de Cana and go from there. It's kind of the Maker's of rum.
Yes. I have a bottle of the 23. It is a good rum, but in a higher price category than it should be. In a blind taste test I would peg it as a really good 10-12 year product. Or even a younger really great rum like an HC7. But they market it as a "23 Solera" at a higher price. The 23 is misleading as they use the "Solera" method which basically means they create a blend of all age rums and then use the number of the oldest rum. It isn't an age statement but it is clearly intended to look like it is. I believe all of their rums are this way. So, while it is a good rum in kinda falls into my "chicanery" category that I think hurts rum.Ever have any of the Zacapa Rum's, or know much about them? I'm going to Guatemala in a month and am wondering if any are hard to find here in the U.S. or which would be top of the list to bring back.
Good info here. Thank you for that sir.Ron Swanson said:Rum is tough. It suffers from the rum and coke reputation and there is a lot of chicanery in the rum world. So many of the "spiced", "black", etc. rums are loaded with adjuncts and sweeteners. But if you can sort through the chaff there are many good "just aged" rums out there. I think it helps to spend some extended time in the Caribbean. I always enjoyed some rums in my travels, and frankly I'm not above a rum and coke, but it really clicked for me in Cuba with the real Cuban Havana Club and Santiago rums. Lots going on with those as far as depth of flavor and unique characteristics, similar to bourbon. I always recommend to folks in the US to start with a simple 7 year Flor de Cana and go from there. It's kind of the Maker's of rum.
Wow... yeah looks like Secondary is $250-260 and climbing on these. Glad I grabbed a few because no way I'd pay that.Finally found a JD Special Release Rye in the wild - they wanted $300. F that.
I need a fan to sleep but I don`t want a quiet one. The fan in our bedroom logs over 3000 hours a year.
Have had the same brand "Lasko" last 3 years, or burn out after 1 year. Cost around 25.00. So cheap is good on this one.
Blender: I make protein shakes almost every day. Went though a cheap blender every year. Did not want to spend 400 on a Vita-mix but bought a Ninja at Costco for 149.00 instead of a 40 dollar one from Kohls.. Well worth it. Have had it over 5 years now and does pretty much the same as a Vita-mix.
I may be an outlier here, but I would not mix the tastings of scotch, bourbon, and rye even though they are all whiskeys. They are so unique that I think it makes differentiating between the options in each category much harder. Too much for all but the very best palates to keep up with.Trying to put together a tasting slate for some friends tonight, thought I'd see if the pros in here have any thoughts, @[icon]@Ron Swanson @AAABatteries et al.
My options on hand are a little limited compared to home (we're at our Chicago apt right now):
- Angel's Envy
- High West American Prairie
- High West Rendezvous Rye
- Booker's
- Bulleit 95 Rye
- Heaven Hill Old Style (Green label)
- Johnnie Walker Black Label
- Ardbeg An Oa
- Macallan Edition No 3 (my all time favorite whiskey of all whiskeys)
- Bulleit 10-yr
- Basil Hayden's
- Knob Creek Single Barrel (my favorite bourbon)
- Blanton's SFTB
I'm thinking 3 tastes, then everyone can have a more normal glass of either their favorite or something else on the shelf. It's a mix of people who are roughly my level of whiskey (amateur with some knowledge) and some who are new. So I'm thinking two sets:
One, for new to whiskey: Basil Hayden's, Johnnie Walker, Bulleit Rye
Two, for more whiskey drinker profile: American Prairie, Bulleit 10-year, Booker's
Guess I'm really just looking for some validation or feedback. Idea being a bourbon, a scotch, and a rye for those trying things out, and a bourbon flight for those who know what whiskey is and such.
I don’t necessarily disagree but it really depends on the group and the “goal” of the evening. I’ve done tastings with a whiskey event group where a decent number of people are newbies and they do one of each but everything is low-ish proof and without a lot of flavors that will your palate. That’s why I suggested JW and then lower proof bourbon then rye. It seemed like Instinctive wanted that kind of setup to let people sample different styles.I may be an outlier here, but I would not mix the tastings of scotch, bourbon, and rye even though they are all whiskeys. They are so unique that I think it makes differentiating between the options in each category much harder. Too much for all but the very best palates to keep up with.
What do you like?Going here in a week, any good rarities I should try? Probably won’t splurge on any $50 pours but will do some mid range stuff
I’m sure it’s overpriced but it’s a tourist town so it is what it is
https://imgur.com/gallery/59H8f4l
Some I’d consider:Pretty much anything besides scotch
EHT Small Batch at $8 is the bargain of that list for sure. If you haven't had Stagg, $40 is a little high but it will be transformative for you. If you do decide to shoot the lock off the wallet, the WLW is the way to go.Going here in a week, any good rarities I should try? Probably won’t splurge on any $50 pours but will do some mid range stuff
I’m sure it’s overpriced but it’s a tourist town so it is what it is
https://imgur.com/gallery/59H8f4l
I’ve been meaning to make a spreadsheet with .5, 1, 1.5 and 2 oz pour prices at MSRP and secondary. Maybe if I get bored this week.EHT Small Batch at $8 is the bargain of that list for sure. If you haven't had Stagg, $40 is a little high but it will be transformative for you. If you do decide to shoot the lock off the wallet, the WLW is the way to go.
Red Breast is my go-to Irish whiskey. Fell in love with the 21yr old in dublin a few years back.And if you haven’t had it - the Red Breast 12 cask strength is great. They are doing a NAS version now so it maybe hard to find a bottle so may be worth trying.
A couple comments from experience.The timing of discussing bar setups couldn't have come at a better time. I just bought a new house with an unfinished basement, and we're almost finished with finishing it now. My wife has given me a 10 ft wall to make into my "dry bar" area, as there's no water access. Our original thought was a smaller cabinet for glasses (wine/rocks/pilsner) as we're mainly wine/bourbon/beer drinkers. So most of the space will be dedicated to bourbon/wine display.
Question is, what shelving setup do you guys recommend? Our original thought was three levels of glass shelves for the various lower/mid/top shelf bottles. What depth of shelves should I look for? A lot of the shelves I see online are 3 ft long, is 6 ft per shelf long enough? Essentially if you had 10 ft width and 4 ft depth, ceiling is 8 ft 6in, to work with to design your ideal liquor/wine display, what would you do with it? What height would you put your shelving? Should I put a front "wall/barrier" on the front of the shelves, or is an open shelf more ideal without the need to lift the bottles over it?
This is great advice, thanks! I had planned on 12 inches and didn't even consider the height of some bottles, good call out. And good point on the glass shelves, I hate cleaning as is.A couple comments from experience.
1) Make sure you anchor the shelves really well. Situating it so you can line up the brackets with your wall studs is important. And use strong brackets! All that liquor gets very heavy.
2) Glass is a pain to keep clean. I would avoid it for shelving. The bottles will have to be dusted a few times a year but no getting around that.
3) Make sure you make the space between the shelves and/or ceiling at least 14" to accommodate tall bottles. I erred and made my top shelf only 12" to the ceiling so some of my "top shelf" bottles have to reside on the lower shelf.
4) If you have collector tendencies, make it bigger than you think you will need. Then fill it up and wish you had made it bigger.
Good luck and have fun with it!