Tonight I'm trying the TRAVERSE CITY bourbon and comparing it to the highly acclaimed BRECKINRIDGE bourbon.
The colors of these two bourbons are virtually identical. A light amber. No hint of cloudiness, just a light golden color.
Comparing the aromas, the Traverse City is very pleasantly sweet to the nose and defies any simple description. The Breckinridge is milder on the nose, slightly less sweet to the smell and offer only hints of alcohol.
The Traverse City is pleasantly mild in flavor with absolutely no alcohol tingle in the mouth, its smooth on the front of the tongue and it moves back the mouth while remaining fairly smooth. Going down there is only a mild hint of an alcohol burn, barely enough to notice. I don't notice any real complexity but its easy to drink and easy to enjoy.
Apparently ranked as one of the top bourbons, the Breckinridge is harsher than the Traverse City and has a more pronounced burn on the way down. First sip to first sip, I'd have to give the nod to the Traverse City as the better tasting of the two. A second sip of the Breckinridge mimics the first, nice flavor but slightly harsh with some alcohol burn on the way down. A final sip of the Traverse City neat, and while it is pleasant, it also seems to be simple and singular compared to the more complex but harsher Breckinridge.
A single ice cube has been added to each glass.
Now with a half melted ice cube, the Traverse City picks up a hint of spice and the flavor seems a bit more complex. Its still very smooth and still very easy to drink and enjoy.
Switching to the Breckinridge, this bourbon also opens up with some spice but also becomes more mild and easier to drink. The alcohol burn nearly vanishes and the back of the tongue finish is pleasantly peppery.
Switching back again to the Traverse City and the ice cube is now gone and the drink has become a very good, very easy to drink bourbon that I like very much. I'd like to compare this bourbon to the Beer Barrel Bourbon, a bourbon that I'd put on/near the top of my personal list.
Finishing off the last of the Breckinridge and I'd say its very good with some ice, melted. Its a complex flavor that defies description but I could write a bunch of crap that sounds good but is really just pretentious gibberish, mentioning Thai chili, steamed green tea and hints of leathery oak. Its none of that. But is really is pretty darn good, especially on ice.
Now to finish off the Traverse City, its good. Nice and easy to drink. Its good neat, its good over ice. Not sure which I prefer over all, I'd say that the Breckinridge really becomes better with ice, and that means really really good. The Traverse City is just easy. Easy to describe as simpler and easier to drink.
I've not looked back at my prior Breckinridge review, but I have to wonder if the food I've eaten tonight somehow affects the taste of the bourbons I try. Just as food can affect the flavor of a cigar many hours after finishing the food, I wonder if it does the same with bourbons.
The colors of these two bourbons are virtually identical. A light amber. No hint of cloudiness, just a light golden color.
Comparing the aromas, the Traverse City is very pleasantly sweet to the nose and defies any simple description. The Breckinridge is milder on the nose, slightly less sweet to the smell and offer only hints of alcohol.
The Traverse City is pleasantly mild in flavor with absolutely no alcohol tingle in the mouth, its smooth on the front of the tongue and it moves back the mouth while remaining fairly smooth. Going down there is only a mild hint of an alcohol burn, barely enough to notice. I don't notice any real complexity but its easy to drink and easy to enjoy.
Apparently ranked as one of the top bourbons, the Breckinridge is harsher than the Traverse City and has a more pronounced burn on the way down. First sip to first sip, I'd have to give the nod to the Traverse City as the better tasting of the two. A second sip of the Breckinridge mimics the first, nice flavor but slightly harsh with some alcohol burn on the way down. A final sip of the Traverse City neat, and while it is pleasant, it also seems to be simple and singular compared to the more complex but harsher Breckinridge.
A single ice cube has been added to each glass.
Now with a half melted ice cube, the Traverse City picks up a hint of spice and the flavor seems a bit more complex. Its still very smooth and still very easy to drink and enjoy.
Switching to the Breckinridge, this bourbon also opens up with some spice but also becomes more mild and easier to drink. The alcohol burn nearly vanishes and the back of the tongue finish is pleasantly peppery.
Switching back again to the Traverse City and the ice cube is now gone and the drink has become a very good, very easy to drink bourbon that I like very much. I'd like to compare this bourbon to the Beer Barrel Bourbon, a bourbon that I'd put on/near the top of my personal list.
Finishing off the last of the Breckinridge and I'd say its very good with some ice, melted. Its a complex flavor that defies description but I could write a bunch of crap that sounds good but is really just pretentious gibberish, mentioning Thai chili, steamed green tea and hints of leathery oak. Its none of that. But is really is pretty darn good, especially on ice.
Now to finish off the Traverse City, its good. Nice and easy to drink. Its good neat, its good over ice. Not sure which I prefer over all, I'd say that the Breckinridge really becomes better with ice, and that means really really good. The Traverse City is just easy. Easy to describe as simpler and easier to drink.
I've not looked back at my prior Breckinridge review, but I have to wonder if the food I've eaten tonight somehow affects the taste of the bourbons I try. Just as food can affect the flavor of a cigar many hours after finishing the food, I wonder if it does the same with bourbons.