Rare Breed is so much better than the 101! You are in for a treat!

@@OGBobby1981 Rare Breed is nothing like 101. WT 101 has a “flowery / perfumy” finish for me that I struggled with at first. Rare Breed doesn’t have this at all and all the best flavours from 101 are amped up. Personally, I’d recommend trying it in a bar before writing it off. I don’t think you’ll regret it.

I keep one on the bar and a spare in the cupboard at all times. It’s everything great about bourbon.

More accurately: all bourbon is sour mash, unless otherwise stated. Sweet mash is still more of an exception proving the rule.

I just read a very detailed history of sour mash and I think it's safe to say that NO modern distillery uses a sour mash in the historical sense of the word. What distilleries call a "sour mash" these days is actually closer to the historical "sweet mash". Not that any of this matters since they are indistinguishable once distilled.

@@RabidMortal1 link, please?

@@RabidMortal1 I don't agree with that.....was just at Four Roses and Buffalo Trace, and they clearly showed that they were pumping back the stillage from their 1st distillation back into their Mash Barrels that had actively fermenting mash. That is the exact meaning of sour mash......remaining stillage going back into next batch of mash.

used to be able to get 101 for £23 here. absolute steal (its gone upt to £26 on discount, which is about the equivalent in freedom dollars)

I thought you were gonna say you started giving her whisky! 😂

And when she is teething, a tot on her dummy works wonders! ask a Grandad lol

@@christian9387 haha no, but only because I don't share my dram 😂

Thought you were going to say you give her a Rare Breed to calm her 😂

And yet he scores it 84, the man’s conceit knows no bounds

If you can ever get your hands on Henry McKenna 10 year Bottled in Bond it’s a great one as well.

No one in the UK has any chance of getting hold of Seth’s bottles mate

Evan Williams BiB is a solid bourbon. I had some bottles of Evan Williams Single Barrel Vintage (bought on a steal price) and they are excellent.

Definitely!

And so widely available. No gimmicks.

Saw this for $44 dollars at my grocer, might have to pick it up.

@@blary5298 very good price, don't sleep on it.

@@blary5298 you’ll not regret it

And yet he only scores it 84 marks, he’s lost the plot in my opinion. Anything popular he has to put a negative spin on because of his arrogance.

It’s delicious!

Rye 101 is excellent. And the Rare Breed Rye is awesome.

You must be in a southern state, or at least far far away from California or NY. It’s $70 usually near me and the rye is on a huge sale for $59. $49 is a VERY good deal

WTRB $50 here in mass ​@@robfut9954

@@robfut9954you clearly are not very bright, are you?….

@@gregorymoats4007 I think Ralfy would agree that personal attacks have no place in this community. Are you doing alright?

@@robfut9954 PA is Pennsylvania. He stated it.

All these recommendations from very well respected American bourbon aficionados and Ralfy only deems it worthy of 84 marks. The man’s a crank

Most bourbons are sour mash, to my knowledge, unless they state they are not then assume that they are. That’s the rule i always follow

👌👍💪

It’s not just a few more proof points. 101 is a blend of 6-8 year old whiskey were rare breed is a blend of 6-12 year old whiskey. Also Rare breed is unfiltered and barrel proof.

@@jaredtaylor7777 Wild Turkey is currently £24:98...say no more!😁🥳🥃

Back In 1991?

It'll be restocked, it's ubiquitous and widely available. Mass produced. And that's one of its advantages.

No, that is not the definition of whisky and has never been. Any grain. Not just the specific grain called barley.

Bonded Jacks are 50%, like all BiB. I find I like their rye and triple mash better than the actual Jack. I tried them all, the Gentleman, the single barrel, meh. I've liked all of their rye products.

Same here. Then it went to $43 for quite a while. But the last couple of years, it's jumped a lot. Near $60 most places by me (Chicago area). What's the price by you?

Water unlocks more flavor. Without water you're missing out, just like with drinking cold. Even though I'm always tempted to taste cask strength whiskies neat first, and enjoy them, I typically find more by experimenting with water. More often than not. It's not wrong, but it reduces available flavors.

@@alexk3088that’s overly simplistic. These kinds of statements, along with Ralfy’s here, are only true if you are a complete American whiskey noob, and spend the majority of your time drinking lower proof world spirits. It just simply isn’t true as a broad sweep. Letting the whiskey simply rest has essentially the same effect, but you don’t lose any impact. American bourbon and rye drinkers don’t add water, because it’s ridiculous. If you want to add it to scotch, fine, but to say that people who drink Rare Breed neat aren’t interested in flavor is absurd. Any American would bourbon enthusiasts would laugh out loud at that statement. I understand Ralfy certain is catering to a different audience, though.

@@DaveH8905 I do drink American whiskey, especially barrel strength, and I would even say that bourbon and rye need abv more than single malt, but it's simple physiology that we don't get the full flavor if we chill the spirit or if we drink it at high strength. Now, there's nothing wrong with enjoying the high abv bite, as sensation, but it's not the whole flavor. You simply discover more by experimenting with a few drops of water. There's no difference in how/why that works. High abv ethanol anesthesizes the taste buds, making them less sensitive, like Novocaine does. Most cognac drinkers might also consider it wrong, but they too are missing out, especially if drinking cask strength cognacs. It's not my opinion, it's our physiology.

@@alexk3088 it isn’t true though, so what you think is how it works with our physiology is just an opinion of how you think it works, based on the way you like to consume spirits.

@@alexk3088 if you want to add water I literally don’t care at all, but the suggestion you make as a broad sweep just isn’t reality when you drink cask strength American whiskies at cask strength on a regular basis. What you are saying isn’t even the argument that most water adders make. You are talking about a specific dilution making your tongue able to perceive the flavors. This would suggest that a 100 proof whiskey has more flavor than a 130 proof whiskey. That just isn’t true. Most of the time, I see people adding water to “open up” a whiskey because because the whiskey is “closed up”. As I said, if you just let the glass sit for 10-20 minutes it does the same exact thing. You CAN get SOME additional flavor NOTES out of a whiskey if you are impatient and want to add water, but you aren’t intensifying the current flavors, and that isn’t even the case for every bourbon or every rye, it is very much a case by case situation, and many times it makes it worse. Also, over the life of the bottle the alcohol will exit the bottle as more air gets in, and the water already in the bottle will play a more prominent role, so you’ll get the same effect just by drinking the bottle anyway, and it’s fun to see the changes - but some bottles get worse with air, which also means that some whiskies get worse with water, as I said. It’s just so much more complicated than “drink it neat if you don’t care about flavor”. Also, if you want to talk physiology - your body adapts. If you primarily drink higher proof stuff, you get used to it. Sure, if 43% ABV is what you drink 95% of the time, then a 60% bourbon will seem ridiculous and full of ethanol and acetone and all that. If you drink it all the time, you get used to it and it and your palate adapts and then you have the opposite issue where 40% spirits often taste like water. Again, I understand Ralfy is catering to a different audience, as I said, so I get why he says what he says, but it still makes me laugh and shake my head.

It sure is around. Good stuff. Have to give it another try soon.. 🙂

Ralfy in the Southern US Bourbon is or was whisky. A lot of noobs into bourbon spreading bad information on the internet.

​@@kaiserhogHe addressed this in the first 60 seconds of the video. Bourbon is a style of whisky.

@@xXDAKURLZ I wasn't referring to Ralfy who is defintely not a noob, I was referring to endless articles online that attempt to re-define bourbon whiskey as a non-whiskey spirit. I think Ralfy was referring to that as well. I should have explained it better, my bad. All bourbon is whiskey/whisky but not all whiskey/whisky is bourbon.

@@kaiserhogSeriously, I drink a lot of Bourbon, and I never read something like “Bourbon is not Whisk(e)y”. I have heard endless discussions about Jack Daniels isn’t Bourbon or it is, but I never heard someone who knows anything about Bourbon, Rye, American Single Malt or “American Whiskey” claiming “Bourbon is no whiskey”.

Couldn't you do it and post a concise definition?

@@greatestytcommentator I believe I posted the correct definition the last time he tried talking about bourbon and sour mash.

@@greatestytcommentator his point is that Ralfy's understanding of it is wrong.

Good bang for the buck.... Wild Turkey 101.

Old Forester.