What could also be changing, is that the food industry has been backing off from “optimum sweetness.”

It got concerned with the possibility of diabetes being related to everything being heavily sweetened, and it has been rolling back the sweetness levels, over the past decade or so.

If you have an older stash of something, it may seem too sweet.

My tastes have gone almost exclusively to Ryes, I liked bourbon before the whole craze, now when I make a drink it’s usually with Bullit or something similar. I’m not saying I don’t like a bourbon occasionally but it’s just overwhelming to me with so many on the market. I drank Buffalo Trace before it was the cool kid on the block and that doesn’t taste the same to me anymore.

quote:

Originally posted by Aglifter:
What could also be changing, is that the food industry has been backing off from “optimum sweetness.”

It got concerned with the possibility of diabetes being related to everything being heavily sweetened, and it has been rolling back the sweetness levels, over the past decade or so.

If you have an older stash of something, it may seem too sweet.

Has it? I'm not sure I buy that "the food industry" has backed off of one of its most addictive additives.

I'll see about some Rye.

quote:

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

Or the Japanese stuff that is made to similar standards.

For a very reasonably priced and readily available quality rye, get some Woodford rye. It’s been my go to for a while.

quote:

Originally posted by arcwelder:
Has it? I'm not sure I buy that "the food industry" has backed off of one of its most addictive additives.

A) It’s also what the people in the food industry feed their kids.

B) I work with food formulas on a daily basis…

Rittenhouse Rye Bottled-in Bond tends to the spicey. I remember Kilbeggan Irish whiskies having a dry character, in particular the Rye, and the Potstill. Those were limited editions and might be findable as dusties.

Curse this thread!

I never really noticed, but now I cannot help noticed that my favorite bourbon sippin’ cigar pairings are tasting like maple syrup.

I still enjoy bourbon, but with a cigar? I’ve switched to scotch.