That's awesome that you were able to hangout more after the pick. We went to heaven hill and filled our own bottles on Saturday. Then on Sunday we stopped at michters and they dropped the 10 year bourbon! What an amazing time. Thanks and Cheers 🥃🥃. Also we found a knob creek 10 rye at Kroger. Didn't hear that they were putting that one out. Can't wait to crack it open. Later!
He told me I got the last one… nah….Tom at Evergreens is amazing… knows his juju and will steer you right! I always stop in for an evening when in town
I'm no whiskey expert, so this is how my twisted mind works. I meant the nose had "rye spices on it" which is what normal people would say, I guess. But I can't say that because rye isn't a spice, It's a grain. I've never heard anyone talk about "corn spices" or "wheat spices", but I've had plenty of spicy corn and wheat whiskey. But I don't want to say it smells like "rye" either because I love rye bagels and corned beef on rye bread. It doesn't smell like THAT at all. So what I was trying to say is that frequently, when I smell a rye, I can't tell that it's a rye just from the nose. But that TASTE that you get immediately from Sazerac Rye or Old Forester 100 and you think to yourself "oh yeah, that's a rye", is exactly the nose that I got from the Bardstown Amrut, but surrounded by a sweetness that, interestingly, was neither fruity nor vanilla. I haven't been able to describe what rye smells or taste like. The closest thing maybe is a "cola" taste with more sharpness, but that isn't quite it either. 🤷♂ The palette was NOT the taste of the classic rye, actually, I got hit by a sharp bitterness, which I didn't want to say it was bitter. But it recovered quickly and got really sweet. I think the range from bitter to sweet was the widest experience I've had with a whiskey, which made it quite interesting.
@@alexanderlai9160 rye spices = spice smells that are common to rye whiskey (e.g., black pepper, clove, anise, mint, so on), it's not spice that smells like rye the grain. it's good, was just a strange comment.
That's awesome that you were able to hangout more after the pick. We went to heaven hill and filled our own bottles on Saturday. Then on Sunday we stopped at michters and they dropped the 10 year bourbon! What an amazing time. Thanks and Cheers 🥃🥃. Also we found a knob creek 10 rye at Kroger. Didn't hear that they were putting that one out. Can't wait to crack it open. Later!
Awesome of that bartender to get you both a bottle. Looks like you guys had a great time in the Ville 🤙
Love the content, honestly wish I had a friend like you to drink and appreciate bourbon with.
In case anyone was wondering what my t-shirts says: "Either you like bacon or you're wrong" People in KY seemed to like that t-shirt a lot!
Good to see Tom at Evergreen. Fun guy to chat with!
Tom is a weird cat lmao. I think he smells his own farts
I love evergreen. I go in there just to drink and conversate most of the time. Bartenders there are so friendly and genuine. And knowledgeable
Looks like a fun time.
That bartender is chill af.
He told me I got the last one… nah….Tom at Evergreens is amazing… knows his juju and will steer you right! I always stop in for an evening when in town
cox is in nulu is a must stop love that bar and fun chatting with that bartender
"whatever Rye tastes like, I get that" ... huh?
I'm no whiskey expert, so this is how my twisted mind works. I meant the nose had "rye spices on it" which is what normal people would say, I guess. But I can't say that because rye isn't a spice, It's a grain. I've never heard anyone talk about "corn spices" or "wheat spices", but I've had plenty of spicy corn and wheat whiskey. But I don't want to say it smells like "rye" either because I love rye bagels and corned beef on rye bread. It doesn't smell like THAT at all. So what I was trying to say is that frequently, when I smell a rye, I can't tell that it's a rye just from the nose. But that TASTE that you get immediately from Sazerac Rye or Old Forester 100 and you think to yourself "oh yeah, that's a rye", is exactly the nose that I got from the Bardstown Amrut, but surrounded by a sweetness that, interestingly, was neither fruity nor vanilla. I haven't been able to describe what rye smells or taste like. The closest thing maybe is a "cola" taste with more sharpness, but that isn't quite it either. 🤷♂ The palette was NOT the taste of the classic rye, actually, I got hit by a sharp bitterness, which I didn't want to say it was bitter. But it recovered quickly and got really sweet. I think the range from bitter to sweet was the widest experience I've had with a whiskey, which made it quite interesting.
@@alexanderlai9160 rye spices = spice smells that are common to rye whiskey (e.g., black pepper, clove, anise, mint, so on), it's not spice that smells like rye the grain. it's good, was just a strange comment.
220 isn't the worst price of ETL.
Alex has to be filipino with that mask of zorro lol. IYKYK