quote:

Originally posted by ArtieS:
Congratulations, you've graduated to Scotch.

LOL that was excellent, and I concur

Really can't think of a bourbon that has a non bourbon sweetness in it's flavor... But I've been off the Bourbon wagon for quite a while... Bookers maybe IIRC.

Not much of a fan of the peaty smokey Lagavulin Islay single malts myself, prefer the Highlands.

However I found a superb scotch from The Dalmore, its called the Cigar Malt, now when I started drinking it, found it in a store in NYC one night, it's flavor is a cross of a bit of bourbon and a bit of single malt, so it's heavier than a standard single malt. Pairs well with a nice maduro cigar... The single malt is aged in bourbon barrels...


https://www.thedalmore.com/en-.../cigar-malt-reserve/

Might be a solution, although it' no longer $40 a bottle, more like $100+, but damn good stuff...

quote:

Originally posted by arcwelder:
I've found that my tastes have changed over time. My palette is more sensitive to sweet tastes than in the past. But really, my palate today means that bourbon all tastes like coca-cola or some other candy.

I've had the exact same experience in the past decade or so. I now dislike most candy and desserts, as I find them to be overly sweet. Same with soda (though I gave that up over a decade ago). I wasn't really a rum or bourbon fan to begin with, and now even less so.

Red Breast is my go-to whiskey currently. It's got a hint of apple-y sweetness, but I wouldn't describe it as sweet.

It's gotta be 51% corn and corn is sweet. Wheated bourbons (Makers, Weller) are definitely going to be sweeter than others. Try high rye mashbills like Bulleit (28% rye), 4 Roses (recipe B uses 35% rye), Old Granddad/Basil Hayden (27% rye), Woodford (18% rye), and 1792 (18%.)

quote:

Originally posted by oddball:

quote:

Originally posted by ArtieS:
Congratulations, you've graduated to Scotch.

Yep, 12 year old single malt

When I started to drink Whisky I started with Scotch.
Then tried Irish ~ sort of a kissin' cousin to Scotch.
Never liked Bourbon in the past but now will have an Old Fashion.
I did go to a tasting a while back with a rare Pappy ~ now THAT was something else and quite good.
I do agree Bourbon does have a sweetness to it.
Love peaty Scotch like Arbeg 10 or my fav Lagavulin 16.

Get yourself a bottle of Ron Centenario Gran Reserva 25 Year Rum (20 year will work also). Take a sip of the rum then a sip of the bourbon. Bourbon won't seem near as sweet.


Rick

I would suggest Michters Sour Mash Whiskey.

It is all the corn. Bourbon in inherently sweeter for that reason.

You already like scotch - maybe rye would suit you better than bourbon, or bourbons with more rye in the mash.

I just want to know how Bourbon is too sweet but Canadian isn't when it's almost fermented maple syrup.

From the sounds of things, your Bourbon days are done.

quote:

Originally posted by ensigmatic:

The word he was looking for was "palate."

Try rye. Some rye is just slightly more rye than corn in the mash and might still be too sweet for you. Other rye is 95% or more rye. Sazerac and Rittenhouse are on the barely legal rye side. Old Forester rye ramps the rye up to 65. Bulleit is 95% rye. All are great alone or in cocktails and should be under $30.

Willy Wonka bourbon? You mean that stuff they call Jim Beam?

I eventually got to a point where bourbon was too sweet for me, too. Then again, I was already regularly drinking malt liquor by then, so while I could note and appreciate the differences, I dunno that I had what you'd exacting tastes.

I'd echo those saying rye is worth taking a look at, and Berto recommended Bulleit, which is very good stuff. My father loved scotch, until my sister pointed out "yeah, it tastes great. It's filtered through thousands of years of dead plants, animals, and people, how can it not?"

Huh, I still like bourbon, second only to blanco tequila. I wish I had a palate capable of detecting, and identifying, various notes in cigars and spirits, alas, no. Sweetnesses I can obviously identify, but then there are many highly regarded bourbons that I reject for various reasons. Others that I like very much, but probably couldn’t tell you why.

I like Oban scotch, and like to sip on a dram from time-to-time. The Islays, not so much (even after a trip to Scotland this past April, I haven’t sampled enough to speak knowledgeably), the peatier whiskies taste like medicine to me.

I like Redbreast too and try to have a bottle of 12 on hand. We went to the Jameson distillery in Middleton, Ireland a few years ago and took the deluxe tour which included sampling of everything, including the 16 YO Redbreast, and IIRC, a whiskey even more exclusive than than. Redbreast 12 was my favorite. I probably wouldn’t spend the money on the 16 anyway. The Oban runs a bit over $70 and I sure nurse it along.

quote:

Originally posted by berto:
Try rye.

I drink all three: Scotch, Bourbon, and Rye, but, my go-to these days is Rye.

Particularly New Holland Artisan Spirits Beer Barrel Rye

Everybody to whom I've introduced it loved it.

Their Beer Barrel Bourbon is tasty, too. My favorite Bourbon.

I've had a bottle of Lagavulin in the house for about 3 years now. Honestly, when I'm in the mood for a peat bomb I'm going for Ardbeg Uigeadail, but I only get that when I run across a decent sale. My main favorite without a doubt is Highland Park 12. Balanced and one of the cheaper still. Punches well above its price point.

Try a double oaked bourbon they typical have more of the dark tannic notes. Some of Armagnac or cognac finished might be your taste profile as well. I'd just find a bad to try them first instead springing on a whole bottle.

Another vote for single malt scotch. My favorite is Caol Ila 12 yr. Peaty and smoky but very smooth.

quote:

Originally posted by ensigmatic:

quote:

Originally posted by berto:
Try rye.

I drink all three: Scotch, Bourbon, and Rye, but, my go-to these days is Rye.

Particularly New Holland Artisan Spirits Beer Barrel Rye

Everybody to whom I've introduced it loved it.

Their Beer Barrel Bourbon is tasty, too. My favorite Bourbon.

Beer barrel rye sounds great. Now to find an online vendor who will ship up here.

Taste/Nose will be different for many. Sounds like you want something with more of a pepper finish. Nothing fancy here but try a Tennessee whisky (Jack or George).

Recently, I took a tasting tour of Cascade Hollow (George Dickle). Haven’t been since before COVID. They have a new master distiller. I have to say, they have a LOT of flavor profiles going on in a variety of their whiskys along with new labeling.

Really like their BOURBON label and their SELECT. I also favor their higher proof offerings. Don’t know if they have Dickle where you’re at but I think it’ll be worth your while.

If you are into YouTube, watch some Bourbon Night episodes for other ideas.

YellowJacket offered good advice. Bourbon by nature is somewhat sweet. I like rye whiskey because it isn’t as sweet. I live in the heart of bourbon country. It seems to me the latest fad is really high proof bourbon. It generally doesn’t seem sweet to me. But the high proof stuff isn’t my favorite. A good Four Roses Single Barrel at 90 proof is hard to beat. Not too sweet and not too hot.

I have not had the issue you describe with bourbon or whiskey. But over the last 3-4 years I have developed an aversion to sweet or sugary foods. Things I used to enjoy are blah. It's weird too, I still have a sweet tooth for chocolate on its own and am fine with traditional confections, candies or sweet pastries. Just can't stand sweet flavors in any meal type foods and especially sugared/sweetened sauces.