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Old 12-22-2008, 09:51 PM   #11
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Uncle Bob - Thank You

Mav - Well, Yup! I had tow servers today, different locations that both decided to throw fits that I have not seen in 45 years of computer tech service. then one of them had the audacity to "fix" itself. You know that one will be back at an inopportune time. Yup! about a shot over ice.

AC
Adillo303 --- You're Welcome...
Woodford Reserve is a nice recommendation! Another one I often suggest to people who say that bourbon has to much "bite" is Makers Mark. Bourbon is by law 51% Corn -- Most are in the 70%-75% range -- After that Rye makes up the next largest percentage (in most bourbons) --then lastly malted barley. There are are a few bourbons whose "flavoring" grain is wheat instead of rye. It is my opinion that when one describes the "bite' in bourbon it is the rye that they are describing/experiencing/tasting -- With one of the bourbons that uses Wheat as the "flavoring" grain this "Bite" often goes away on some peoples palate...So give one of the "Wheaties" as they are called a try...Makers Mark is one. There are a few others.

Enjoy!! In Moderation!
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Old 12-22-2008, 09:54 PM   #12
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I'm not a connoisseur like you guys, but Jim Beam does it for me.

Actually, I swore off any kind of whiskey for a long time, due to an incident that happened when I was in college (seems I got a little out of hand and got put on disciplinary probation), and I still treat it with great respect.

I don't know what kind of whiskey Southern Comfort is...I just know it as sippin' whiskey...but it sure is smooth.
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Old 12-22-2008, 10:25 PM   #13
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Actually, SoCo is not a whiskey, but a whiskey-based liqueur.

Myself, I like most bourbons, ranging upwards pricewise from Jim Beam, I also drink Irish Whiskey and Scotch, depending on mood and availability. JD single barrel is a nice whiskey - and I don't usually like JD products.
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Old 12-22-2008, 11:07 PM   #14
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I second the motion. Go for Woodford. But, then, I would recommend it because it's a Kentucky product. However, that not withstanding, it's really, really tasty.
Woodford is yummy.....
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Old 12-22-2008, 11:17 PM   #15
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If you want a superb way to enjoy some Woodford Reserve, check out the bread pudding served in the Oak Room of Louisville's Seelbach Hotel. I just want to crawl into the bowl and absorb the flavor.

I can't post the recipe because of copyright issues, but if you have a copy of Splendor in the Bluegrass cookbook, the recipe is there. Suffice it to say, the bread pudding is awesome.
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Old 12-23-2008, 11:42 AM   #16
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I was hoping I could just go over to amazon and order that book, but it's out of print, and what is available is very expensive.
You couldn't email me that recipe, could you, Katie?
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Old 12-23-2008, 12:14 PM   #17
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Woodford is excellent bourbon. Maker's Mark, Knob's Creek and Beam's Choice are mighty good too.

ChefJune, you might be able to get a copy of that cookbook by contacting the Jumior League of Louisville.
Splendor in the Bluegrass Cookbook
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Old 12-23-2008, 02:01 PM   #18
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I was hoping I could just go over to amazon and order that book, but it's out of print, and what is available is very expensive.
You couldn't email me that recipe, could you, Katie?
Consider it done, June.
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Old 12-23-2008, 02:07 PM   #19
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Consider it done, June.
Thanks!
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Old 12-23-2008, 03:31 PM   #20
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A few years back I went to a convention in Lexington, KY. Some friends of mine were already there and we agreed to meet in the hotel bar at 4 pm. I was there first and asked the bartender about Kentucky whisky. I asked him which was the best of what was on the shelf. He said the best wasn't there. He proceeded to take a set of keys from a ring on his belt, opened a locked cabinet under the bar and pulled out four bottles of stuff I had never heard of. I had a shot of each. By the time my friends got there I was feeling no pain. That was reaaaaaallllly good stuff. Best bourbon I ever had. Tasty and smooth and will give you a case of "who hit John". The next morning at breakfast when they brought eggas and bacon covered with white gravy was the kicker. And that's why I prefer single malt scotch.
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