Dammmmnnn I believe you

Haha it’s next up!

Yeah absolutely. He didn’t get angry at my ridiculous questions lol

I said it went back and forth. I just did a blind tonight heads up and C923 did win over B524, it was sweeter, though B524 was spicier (prev blinds usually have 4). I'll try again in a few weeks and report back if things change back.

Never heard that line, but now I'm going to use it!

Good to meet you! I do LP, downtown, and South Loop. On the weekend, I've been adding Lincolnwood, Glencoe, Highland Park, Woodman's Buffalo Grove, and Woodman's Kenosha, haha.

@@alexanderlai9160 Wow! Seems like west burbs get all the good drops. Never had any luck in South Loop even though their clearance section is awesome. Surprised you don’t hit Lakeview since it’s less than 10min away.

Working on it!

Yeah haha, 4 years just sounded like some cope 😂 They need to make a cellar aged version

@@thebourbonchronicles I don’t think it’s fair to call it a cope. 4yr is the sweet spot in a Texas climate to balance oak influence with the Bourbon given Texas heat. Most Texas Whiskey that goes beyond 4 years will taste like a leather boot and you’ll loose most of the sweetness and baking spice. They are working within the confines of the climate and distilling conditions to put out a profile unique to the southwest region for bourbon.

I don’t think they are trying to make false equivalency to Kentucky Bourbon. It’s a factual statement that 3-4 yrs is the range to age bourbon in Texas to produce a product with proper notes. Going beyond that adds too much oak influence due to the heat. Texas Bourbon is trying to make its own market for people who enjoy the Texas profile of bourbon.

@@gfrank9772 If you love 4 year Texas whiskey, then more power to you! I wish I could love that, my hobby would be so much cheaper! I agree with your general sentiment, but I wasn't the one making the "false equivalency". I was criticizing the TOUR GUIDE making the false equivalency. Rewatch the video 1:34 "There shouldn't really be any difference between Kentucky and Texas bourbon... we do age for only 4 years out here because of that heat, we can age a lot faster, compared to about 6 to 10 years of the Kentucky bourbons. But other than that, it's pretty much the same product." If that tour guide was honest and said, "We like our Texas bourbon aged 4 years and to hell with Stagg, ECBP, and your Kentucky standards" then I would agree with you. But this tour guide is OBVIOUSLY trying to convince people who know Kentucky bourbon that their 4 years is just as good. So if that is the case, then I feel every right to say, "Your 4 years does not equate to 8 years in KY, not even close".

That's pretty funny, I never noticed. I have one of those big fluffy dusters I should use on my bottle collection!

Well it’s insane compared to what I have

Yes, I agree, but isn't it just INSANELY "super mid"? A lot of people online are arguing whether a bourbon is worth more than $100, and I kind of put my money where my mouth is and went, bought, and opened over 200 bottles, haha. By my calculation, that is over $10k in open bottles, and no BTAC, Willet, Michter's, to be seen. I'm not against those bottles at all, but I'm not going to blow my budget on them in the secondary vs experiencing what's on the market today. We're living in the golden age of bourbon and I intend to enjoy it. When it all comes crashing down, those BTAC bottles will survive and still be there waiting for me. I don't need to be in a hurry to get to them. Cheers!

Thank you for the recommendation! I've been hemming and hawing over my first birddog bottle and THAT one will be it! Sometimes I put off trying a new whiskey because I know if I don't like it, it will cloud my opinion of the distillery and I won't go back to it for awhile. Same reason I sometimes wait for new distilleries to release their first cask strength version.

@@alexanderlai9160 well to give you some info that may convince you to try Birddog they contract source from Bardstown Bourbon co. there flavored stuff is all at 80 proof instead of 70 and there standard bourbon is 4 yrs old and only msrp 24 bucks and is very good!

I decided I would buy Fireball at the same time I can find the new Fireball Small Batch aged for under $20. And then blind them, see which one I like better, not having tried either.

Smart man

He never pays over MSRP and shops mostly Binnys

It took me 5 years of collecting to get any comprehension of what allocated whiskey was, once I caught on, it was game over for my budget for the last 2 years. California gets a ton of allocations so Stagg Jr, EhT SiB, EhT BP, etc... pops up every other week during allocation. My friend even scored a GTS at Bevmo last week. However, that's not the case with a lot of states so nonallocated makes more sense for most people. Edit: the title is a bit misleading though with the use of the word "insane" as most people who watch this, have some quite impressive collections. I think "large collection" would be more suitable in the context, so as not to mislead any more seasoned veterans in the whisky game. Great video nonetheless with many great bottles!

@@thebourbonchronicles same

No. Tim is trying to get me to start one, but we'll see. If I do, I[m pretty sure the name will be something along the lines of "Nothing can be too sweet" 🤣

Possibly. But I'm turning 50 next year and still would love to eat only candy and my food is neither varied nor complex: bacon, steak, chicken, sausage, porkchops, cheese, and eggs.

⁠@@alexanderlai9160 bacon, steak, ect is complex. Basically you have a mature palate.

Bourbon can be sweet and oaky, single malt can taste metallic or copperish from my experience

@@thebourbonchronicles cheap blended Scotch can taste metallic

I don't have any objections to single malt, I think I just don't like the taste that a pot still produces. I don't like pot still bourbons and I don't like pot still ryes. And when I taste scotch, I get the same "funk" - it just tastes like new distillate to me. Try this experiment. Run a dram of one of your inexpensive scotch through a brita filter. THIS is the type of scotch I could really enjoy. If you think about it, a brita filter is basically the Lincoln County process, but with activated charcoal rather than maple charcoal. And the same process happens in heavily charred barrels. It's taking all of the tastes I don't like out of the distillate. So I'm not saying that I don't like single malt, I'm saying that the single malt that is commonly produced... I don't like the taste or even smell - it's like the smell of a chemical. I think I could REALLY enjoy single malt if it is put through a Lincoln County process or aged in a heavily new charred barrel in a hot climate area for more than 8 years. There's just not many people doing this (and please let me know if you have any suggestions!). Finally, my argument back at you: If the taste and smell of malt is so wonderful, why is it that the most expensive and aged scotch on the market, pretty much have no malt on the nose and the taste of malt has been quite muted? Why are the most expensive peated scotch actually have quite a faded peat smell and taste? Maybe I'm saying that I just don't like young scotch. And since whiskey ages faster in Kentucky than Scotland, and I tend not to like any bourbons younger than 7 years, then maybe I just don't like any scotch younger than 20 years, haha. My final argument against scotch: I'm not impressed with bourbon at 86 proof either.

@@alexanderlai9160 for myself my favorite single malts have flavors coming from the distillate and casks in balance. That is where real complexity shines. It is true that the most expensive Scotch is very old. But that is because of economics and demand. Aging anything for 30 years will be crazy expensive. Demand because old age is prestigious. But personally I have many bottles that are under 15 years that are better than many 18-25 year. I will admit it took me much longer to like Single malt Scotch than Bourbon. Bourbon was more approachable and sweet. Don’t get me wrong. O absolutely still love a great Bourbon and drink it often. But after about 4 years I began favoring Scotch because of the wide variety of flavors and complexity. I simply get more surprised with what flavors I taste in Scotch than Bourbon. In general I avoid any Bourbon under 100 proof and Scotch under 92 proof. There is actually alot of Scotch that is cask strength on the market. Of course it all comes down to personal preference. But don’t be surprised that in 5 years you begin to really like other spirits like Scotch, single pot still Irish and Rum! Since you favor sweet you should really try some high quality Rums. Something high proof without additives. Foursquare exceptional casks or cask strength Hampden

I've thought about this, and Tim asks me about it everytime I see him, haha! But I think the channel name has been decided because I always say this: Nothing Can Be Too Sweet