It's there such a thing? Muhaha ha, just kidding! Indeed there are good whiskies of all types!

Exactly, Bourbon has taken off in the last many years but was never in the same category as Scotch when it comes to quality.

Eh I’ve had a fair share of scotch’s I wouldn’t wanna marry 😆

@JazznRealHipHop LOL, good point but u know what I mean.

We're literally bottling an ASM this weekend!

Exactly

I haven’t had a Bourbon that can match the complexity of the best Scotch I’ve tried. Even very expensive Bourbon usually only has 2 or 3 flavor notes.

Name them

@@jessew7565 13th colony double oak, stagg jr, balcones true blue cask strength, old forester 1920, ecbp, four roses small batch select, Woodford batch proof, 15 stars,too many single barrels to mention.

@jessew7565 I said I prefer scotch, I said could beat most scotches, let's be honest, while many scotches are great, just like any other whisky a vast majority are meh, so yes a top calibr bourbon, would easily beat them, I'm not putting them against springbank or ardbeg.

@@jamiebeavor1246 i’ll take you up on your challenge. If you don’t mind, as I’m totally 100% biased towards Scotch, can you recommend an absolute must try bourbon that would put my bias to shame? Appreciate the help.

You probably need to try more Scotch. Its basically undisputed by professionals that Scotch has a wider spectrum of flavors. I have tried over 200 of each (Scotch and American) and Scotch by far has more different types of flavors

@@steveno7058 Well how exactly do you explain that? Scotch has one grain-malted barley. It can be peated or non peated and it can then be finished that’s it for variety in the process. Bourbon has 3-4 grains that be mixed in an almost infinite combination as long as there is 51% corn in the mash bill. It can be smoked although that is rare and have not seen peat used. It can be finished in anything that scotch is finished in. Finally the climate bourbons are aged in different wildly which greatly affect the taste as anyone who has tasted Texas Bourbons can testify to. Now certainly a particular Scotch can have more depth of flavor than a particular Bourbon but across all the the Bourbons it seems to me there is more variety in Bourbon and like I said I was a Scotch drinker for over twenty years before I expanded my horizons to all whiskeys. I think what throws most scotch drinkers is that all bourbons have some level of sweetness due to the corn in the mash bill. I couldn’t get past that and disliked it for years as that was all I tasted. I would say the maple syrup on pancakes taste you get from a Woodford Reserve Double Oaked is an example of a flavor I have never experienced in a scotch and would not have appreciated 10 years ago. Sometimes I still don’t want sweet and I return to my Scotch roots-my goto’s are Classic Laddie and Compass Box Orchard House. Final thought-the other problem with Scotch is that good Scotch is far more expensive than good Bourbon

@@johnbolster2459 Scotch can use other grains besides malt. One ‘problem’ with Bourbon is it has too be matured in a charred new oak cask. That makes all Bourbons have a very similar profile. Even if you use different mashbills, different climates and different finishing. The charred new oak influences the spirit massively. Yes you can do a heavy finish but at that point it doesn’t even taste like Bourbon. You can age in Texas but that can introduce some nasty overoaked flavors. If they change the laws allowing used casks then Bourbon could really expand its flavors. Also the 51% corn requirement really makes every Bourbon sweet forward. I’d say at least 99% of spirits professionals will say Scotch has a wider array of flavors. From personal experience I agree. I have experienced American single malts aged in used casks to expand flavor profiles that Bourbon doesn’t have. If you combine Bourbon, Rye, Wheat and American single malt then that gets close to the variety in Scotch.

Not exactly. I could drink non Bourbon aged Scotch for the rest of my life. Scotch aged in PX, Olorosso, Maidera, Port, and Virgin Oak barrels. You can get similar results from reusing a charred oak barrel that held Scotch previously. Sure Scotch would be different to make without Bourbon barrels but they could easily do it. They did it for hundreds of years before using Bourbon barrels because more cost effective than Sherry barrels