Whisky and Beer

Discussion in 'Rusty's Grill' started by Chop, Dec 27, 2019.

  1. Chop

    Chop 2,500+ Posts

    Go get you some “Dad’s Hat” straight Pennsylvania rye.

    Hands down the best rye on the market, and arguably the best American whisky period.

    Out-fu(&ing-standing stuff.
     
  2. theiioftx

    theiioftx 2,500+ Posts

    Need to try it. I am a big fan of Whistle Pig.
     
  3. Chop

    Chop 2,500+ Posts

    That's good stuff too. I think that Whistle Pig is actually a Canadian Rye blended and aged in Vermont. Real smooth. This "Dad's Hat" has the smoothness, but a lot of bold flavoring. It just won some craft whisky of the year award.

    Any of the Pennsylvania straight ryes are good. The Keystone State is the heartland of ryes (not including Canada). Hochstadter's out of Philly is another good one. Dad's Hat is the king.

    Hudson NY rye is pretty good too.
     
  4. theiioftx

    theiioftx 2,500+ Posts

    Thanks for the recommendations. Living in Nashville, locals often frown on the thought of anything outside of Tennessee or Kentucky. Bought my father in law, Whistle Pig Boss Hog for Christmas.

    We are going to do the bourbon trail after it warms up.
     
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  5. Chop

    Chop 2,500+ Posts

    Bourbon is usually a bit too sweet for my tastes, but it seems to be the most popular form of whiskey in the U.S. Also, be sure to try a good high end Japanese whiskey some time. They're making some of the world's best these days.

    Something to ask about on the bourbon trail is the history of how Bourbon Co., Ky became the big center of whiskey/bourbon production. What I have heard (non-official sources) is that in the colonial era, Rye was the form of whiskey distilled in the 13 colonies, especially on the frontier. 2 types emerged--Maryland and Pennsylvania straight. Then, the "whisky rebellion" happened, in which our first President, George Washington, led an army to Western Pennsylvania to collect taxes on rye distillers. The Western Penn. rye distillers (many of whom fought for Washington in our revolution) didn't raise arms against their countrymen and gave up to Washington, who pardoned them so long as they paid taxes on any whisky distilled from that point on.

    This led many to push further West into what is now Kentucky and Ohio to avoid taxation. There they started using corn, and we eventually got Bourbon. It's named for Bourbon Co., Ky, not the House of Bourbon in France. Other rye distillers stuck around Penn. and Md. and paid the tax, or became bootleggers. Rye was still popular through the Roaring 20's and until around WW2. After WW2, for whatever reason, Rye came to be associated with cheap and low quality whiskey in the U.S. Meanwhile, it thrived in Canada. During the last 20 years, it's made a major comeback here, including in its original heartland of Pennsylvania and Maryland.
     
    Last edited: Jan 8, 2020
  6. theiioftx

    theiioftx 2,500+ Posts

    Great info. I’ve learned over the last 8 years to treat bourbon/whiskey like wine. Several friends and family members are collectors.

    I think personal taste matters. I’ve had Pappy’s and felt it was okay, but disappointing considering price and legend. I like Blantons, Four Roses
    and others that have great taste at a reasonable value.

    I have tried multiple Japanese and liked them. I’ve also had some new California - yes California- that was great. If ever in Savannah, go to Prohibition bar/restaurant on MLK. Great selection and great bartenders who know their stuff.
     
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  7. Sangre Naranjada

    Sangre Naranjada Liquor Man

    Emphasis on the words "high end". The cheap stuff is just Jim Beam with slanted eyes.
     
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  8. Sangre Naranjada

    Sangre Naranjada Liquor Man

    Thanks to the craft cocktail revival.
     
  9. Sangre Naranjada

    Sangre Naranjada Liquor Man

    Agreed. You won't catch me desperately seeking Pappy when there is a lot of other extremely good whiskey on the market for a fraction of the price.
     
  10. Chop

    Chop 2,500+ Posts

    It's amazing that corporate giant Suntory can distill anything ranging from junk barely fit to mix with Coke to some of the world's finest. Hibiki makes some good products, as does Nikka and Hakushu.

    Nikka is from the North island of Hokkaido. I recall reading somewhere (probably the bottle) that the founder went to Scotland to study distilling whiskey, and found the place in Japan that most resembled Speyside (rain, temp, soil, etc.) to grow grain and distill whiskey Speyside-style in Japan.
     
  11. Tmanjake

    Tmanjake < 25 Posts

    FYI, fabulous book on history of bourbon and today's crop of bourbons (and rye's). It's "Bourbon Empire" by Reid Mitenbuler. Really intriguing read.
     
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  12. Chop

    Chop 2,500+ Posts

    Reading this stuff just brought that Willie Nelson song to mind: "Whiskey for my men, and beer for my horses."
     
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