I had a Penelope Toasted bottle that smelled like varnish - and I wasn’t the only one who thought that. A few months later it smelled wonderful with notes of oranges. Time definitely made a difference.
I've been noticing lately that 90% of my fresh crack (neck pours) are very ethanoly. So I've been trying to open my new bottles a week before drinking them, pouring a glassful out let it breathe an hour and put it back. (get some air in there) When I first opened my ECTB it tasted like nail polish remover, was ready to dump it, 2 weeks later I couldn't believe it was the same bottle, 100% better
Get a decanter! When i get a higher proof new bottle i poor about a quarter of it in a decanter and i drink the decanter pour first(lots of air in there) then by the time im done with the decanter pour(1 day-1 week) the btl juice opens up nice!
I believe all Penelope Bourbons are 4 grain bourbons, so there is some malted barley. I have the toasted barrel and architect and both are 4 grain bourbons.
I think he mentioned a store pick single barrel. Back before the 12, 15 and 18 year small batches came out, you could actually find store pick single barrels up to 14 or 15 years old. I had a 12 year old and 13 (nearly 14 year) old that I'm still nursing. These days, it's hard to find a knob creek single barrel more than 10 years old.
I had a Penelope Toasted bottle that smelled like varnish - and I wasn’t the only one who thought that. A few months later it smelled wonderful with notes of oranges. Time definitely made a difference.
I've been noticing lately that 90% of my fresh crack (neck pours) are very ethanoly. So I've been trying to open my new bottles a week before drinking them, pouring a glassful out let it breathe an hour and put it back. (get some air in there) When I first opened my ECTB it tasted like nail polish remover, was ready to dump it, 2 weeks later I couldn't believe it was the same bottle, 100% better
Get a decanter! When i get a higher proof new bottle i poor about a quarter of it in a decanter and i drink the decanter pour first(lots of air in there) then by the time im done with the decanter pour(1 day-1 week) the btl juice opens up nice!
My Penelope Barrel Strength might be my worst bottle, but yes, it has gotten a bit better after being open.
The grain mashbill that you read off in the video wouldn't be a bourbon - "31% corn, 31% rye, 32% wheat...". It also doesn't add up to 100%.
Thanks for catching that. This was well over a year ago when I was still learning. Correcting the title now! Cheers 🥃
@@Beyondwhiskeyrowthe bottle says bourbon on the label when i zoom in, so I guess you just misread or misreferenced the mashbill.
GERD
I believe all Penelope Bourbons are 4 grain bourbons, so there is some malted barley. I have the toasted barrel and architect and both are 4 grain bourbons.
Drinks very hot but tasty.
Wait, is there a Knob Creek 12yr Cask Strength or did you mean the Single Barrel Reserve 9yr?
I think he mentioned a store pick single barrel. Back before the 12, 15 and 18 year small batches came out, you could actually find store pick single barrels up to 14 or 15 years old. I had a 12 year old and 13 (nearly 14 year) old that I'm still nursing. These days, it's hard to find a knob creek single barrel more than 10 years old.
I’m a Marine… so I loved it! Send them all to me! They are super available in. Pa..
This is one available in England. Sounds right up my street.
I have that bottle and the toasted. The toasted Penelope is by far the best toasted whiskey I have ever had.
What a gift Jamie gave! Almost as good as a gift or free bottle
Haven't seen it anywhere around me yet but now looking for it
I've experienced the same thing but with a a Henry McKenna 10 year. I didn't like it at all at first but loved it later.
Hey! Is that the toasted ?
It’s a complex character lol
Yes! Lots going on