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Help me build my bourbon/rye collection

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After lurking in the Spirts board for many months I've been inspired to build a a bourbon/rye collection. As a dedicated father and husband sometimes I forget to reward myself, but I'm now committed to add to my collection every bi-monthly payday. Here is what I've got so far, any suggestions on what to add?

1. Eagle Rare Single Barrel
2. Wood ford Reserve
3. Van Winkle 12 Year
4. Pappy Vaan Winkle 20 year
5. Vintage Rye 23
6. Rittenhouse
7. John B. Stetson Boubon
8. Weller 12 year

What should I add next paycheck?

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  1. Well, what do you like. What do you think of the ones you have so far? Looking at your collection right now, half of them are Buffalo Trace/Van Winkle products, so you may want to diversity a bit. Here are some suggestions.

    Four Roses Single Barrel
    Wild Turkey Rare Breed
    High West Rendezvous Rye
    George Dickel 12
    Elijah Criag 12
    Sazerac Rye

    See also, the 18 American whiskeys everyone should try (though it's a bit dated): http://recenteats.blogspot.com/2011/0...

    1. Here is a past thread on bourbon with almost 500 responses. You will find plenty of recommendation there!

      http://chowhound.chow.com/topics/450615

      1. sku pretty much hit the highlights, but I'd also add Russell’s Reserve 6 Year rye, Old Weller Antique 107 bourbon, and Bulleit (both the rye and the bourbon - which was has a good bit of rye in its mash bill). There are some smaller mid-Atlantic producers (Reservoir, Catoctin Creek) that I enjoy, but they may not be available out west.

        1. Noah's Mill is good. If your name means you live in San Francisco, I highly recommend Anchor's Old Potrero rye.

          5 Replies
          1. re: Josh

            Bulleit is good. So is Conecuh Ridge, if you can find it.

            1. re: Josh

              Good suggestion on the Old Protreo. I'm not in SF anymore (old Chowhound account) but still in the Bay Area and should be able to find some. From what I recall they make a few styles, which do you prefer.

              1. re: SoMaHound

                The only one I've seen is the one called 18th Century Spirit. There's an older one called Hotalings but from what I've heard it's never for sale, really. I like it straight or with a little water.

                1. re: Josh

                  Josh, Anchor makes THREE whiskeys, all from 100% malted rye.

                  a) Old Potrero Single Malt Straight Rye Whiskey, bottled at 45% abv;

                  b) Old Potrero 18th Century Whiskey, aged in UNcharred white oak and bottled at 51.2% abv (barrel strength);

                  c) Old Potrero Hotaling's Single Malt Whiskey, aged in CHARRED white oak for 11 years, and bottled at 50% abv.

                  1. re: zin1953

                    Yeah, I know they have made three. But in terms of what I've seen on store shelves I've only seen the 18th Century. I've asked around about the Hotalings, but according to Anchor they don't offer that for sale any longer, and it's only given away promotionally.

            2. Big Bottom Whiskey, straight bourbon or port cask finish

              1. I would add:

                1) Old Grand Dad 114

                2) Bookers

                3) Knobcreek Reserve

                4) Bernheim (good wheat option)

                5) Old Grand Dad 100 Bottled in Bond

                6) Wild Turkey Rye 101 (If you can find it)

                1 Reply
                1. re: Latinpig

                  If you can find it, I would add Templeton Rye.

                2. even after having a lot of these high end ones, I still prefer my Old Crow.

                  1. I'm going to make a completely different recommendation: You've already got too many bourbons there.

                    Unless your paycheck will also pay for the rare but impressive combination liver/ esophagus transplant you'll never survive having all of those on your shelf over the long run.

                    I'd say go through those and pick your favorites -- maybe one sweet and one dry. Keep those two as your "house" boubons/ryes and bring in one new one per four paychecks (two months) to challenge your existing winners for a permanent place on the shelf. If you feel compelled to spend more money on this particular part of your hobby, try different additives like candied ginger, high-end (or homemade) bitters, better cherries for the ryes, high-end vermouths or other complementary alcohols, etc.