Been sipping on some WILLETT POT STILL
I find it a bit hot, so taming it down with a single ice cube is not a bad idea.
It's been a while since I've had some, but my pick is Wild Turkey Rare Breed. A single-barrel proof that's uncut, smooth as silk and usually retails under $50 (or at least it did last time I got some).
https://wildturkeybourbon.com/product/wild-turkey-rare-breed/
Been searching for a bottle of this for a long time. Mash bill is bourbon but it's aged in used barrels so had to be called whiskey...
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So where did you find it? I always grab a bottle or two when I see it, but almost never do...
...And I believe it is not able to be called bourbon because it is less than 50% corn and doesn't have enough rye to be classified as such.
The Federal Standards of Identity for Distilled Spirits... states bourbon made for U.S. consumption must be:
Produced in the United States
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
Remember liking it but the bottle while attractive is unwieldy to pour from and a PIA to fit in the cabinet.
Dr. Rissland was asked about whether or not drinking alcohol could kill any viruses a person may have ingested. "Yes, of course, that's true," Dr. Rissland responded. "And the higher the percentage of alcohol, the better it is. For example, if you are a whisky lover, then that certainly isn't a bad idea,"
Just cause I feel like this can't be shared enough in these trying times...
A top German doctor recommends whiskey to protect against COVID-19
Stock up that Elijah Craig Barrel Proof, boyz.