Oh, we can do better than Knob Creek. Not that it isn't good Whiskey, but I'll get a bottle of Maple Hill next time I cross the pond.

I happen to really like KC, and find it distinctly nicer than the Woodford Reserve. Maple Hill, I haven't encountered. Sadly, most people's experience over here of Bourbon is Jack Daniels. Which isn't, being Tennessee rather than Kentucky, and a pretty foul potion anyway.

(I refuse to drink Teachers, too.)

(Spell checkers are a God-send when you've drunk the beter part half of a bottle of German Pinot Blanc (Weisser Burgunder, as they call it) and then three different whiskies. I must get one set up.)

Really? I really like Woodford, I wonder if there's travel issues with it.

Maple Hill is stellar, esp the Rye Whiskeys. I've got a bit left of the "Accidental" 23 year old rye. They mislaid a few casks in the rotation, and they spent a (profitable) extra five years in rack. They've a nine year old Bourbon that's quite charming, though.

JD is useful for mixing, that's it. And, yes, not a bourbon -- nothing to do with Tennessee, though. Bourbon: Sour mash, with 51% or more corn, only water and feedstock in the mash, distilled to no more than 160 proof (no triple distillation), aged in new, charred oak casks, and the only processing after casking is aging and cutting with water. Most are 70% corn, the rest is rye, wheat, or malted barley. You must put the time of aging on the bottle if less than four years. You have to age two years to be Straight Bourbon.

Jack Daniels fails because it's filtered.

Darrell and I both like the Penderyn. Conveniently on offer at our local supermarket too at present, I think.

IRTA "whiskas"