The Bourbon Thread

BEERserkers and fans of spirits, come on in! Discussion about beer, spirits, liquor - anything beverage non-wine related
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Jody Smith
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#2101 Post by Jody Smith » April 7th, 2015, 7:19 pm

In fla for the week. You guys have WAY better shelf turds than we get in VA.

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#2102 Post by Michael Sopher » April 9th, 2015, 6:19 am

Just picked up a Jefferson's Ocean Aged at Sea Bourbon ($70). We'll see if it is more than just a marketing ploy.

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#2103 Post by Bill Tex Landreth » April 9th, 2015, 11:25 am

Guess I will be drinking more Weller 12...found a case for $20 a bottle.
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#2104 Post by Michael Bowden » April 9th, 2015, 2:55 pm

The number of acronyms in this thread rival some FT threads....
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#2105 Post by David Kaufman » April 12th, 2015, 7:58 pm

Attended a buddy's 40th b-day last night. He poured me a glass of Pappy Lot B (away from the general party) which I followed with a glass of "poor man's Pappy 12" - 60% Weller 107 Antique and 40% Weller 14 I believe. The 'real' Pappy definitely had the edge, but the special blend was a very close second. Something I might whip up myself since I'm all out of the real PVW at the moment but flush with W12 and W107.

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#2106 Post by ariamali hart » April 13th, 2015, 12:48 pm

Received a call- from the LWS about some redemption rye 10 yea barrel proof- anyone tried it and can offer some feedback? Thanks

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#2107 Post by Jack Johnson » April 13th, 2015, 3:22 pm

The Redemption Rye Barrel Proof that I buy is 6 years old and 121.3 proof. Excellent. Available here at Total Wine but has increased in price by $20 a bottle since my last purchase.
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#2108 Post by ariamali hart » April 13th, 2015, 3:32 pm

Yes- this was a recent release- pricing is $160 which appears to be cheapest in US, as release is $180. If anyone considers this a must-buy, I am happy to buy extras as they held 3 bottles for me.

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#2109 Post by Dan Kimmelman » April 16th, 2015, 7:22 pm

Jim Beam Distiller's Masterpiece worth $120? Seems to be heavily discounted at a store that rhymes with revpo
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#2110 Post by David M. » April 16th, 2015, 10:18 pm

JKim wrote:4R125 & '14 THH last night. 4R125 was great as always. THH has been opened for weeks but I haven't touched it in awhile. The extra air time has done wonders to it, much better now vs on opening.
I find that the BATC bourbons all need significant air time. For me they start hitting their stride around three months of being opened.
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#2111 Post by David M. » April 16th, 2015, 10:28 pm

Two new babies came in the mail today!

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#2112 Post by Jody Smith » April 17th, 2015, 2:14 pm

Working on my first EC18 - fantastic stuff! This is so much more graceful than the regular 12.

Does anyone know anything about this Rock Hill Farms? Supposedly this has wide distribution, but I had to special order from ABC. I love all things Buffalo Trace so I'm sure it will be good. Curious as to what others think of it - I've got too much open right now so I'm trying not to open anything else...
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#2113 Post by Ben Herd » April 17th, 2015, 9:32 pm

So I went to Esquin here in Seattle today because they had Weller 12 year. Their price was $37.99 and then when you add in the screwed up liquor taxes the total came to $48.61.

Dang expensive but Esquin claims that they need to charge more (gouge) due to demand.

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#2114 Post by Chris S p i k e s » April 18th, 2015, 8:17 pm

Weller 12 has become almost comical. While I found some locally today for $19.99, it was under lock and key and it was allocated to only 2 bottles per person. The world has gone mad. But, I did grab my 'full allocation'.

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#2115 Post by Jorge Henriquez » April 19th, 2015, 4:18 am

Chris S p i k e s wrote:Weller 12 has become almost comical. While I found some locally today for $19.99, it was under lock and key and it was allocated to only 2 bottles per person. The world has gone mad. But, I did grab my 'full allocation'.
A $20 bottle under lock & key.....hahaha. Almost as funny as the beverage warehouse I was in yesterday where 4-packs of Dogfish Head 120 were also under lock & key. $34 for the pack.
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#2116 Post by GMcCarthy » April 19th, 2015, 9:39 am

Jody Smith wrote:Working on my first EC18 - fantastic stuff! This is so much more graceful than the regular 12.

Does anyone know anything about this Rock Hill Farms? Supposedly this has wide distribution, but I had to special order from ABC. I love all things Buffalo Trace so I'm sure it will be good. Curious as to what others think of it - I've got too much open right now so I'm trying not to open anything else...
Rock Hill Farms is part of BT mash bill #2, which is their higher rye category 10-12% range. Other bourbons within this family are ETL 90/93 proofs, Blanton's (Single Barrel 93 proof, SFTB varies, Gold 103, Silver 98, Hancock Reserve 93.5, and Ancient Age - not sure what is being made these days. RHF is probably most compared to Blanton's though it has a slightly higher proof.
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#2117 Post by Jody Smith » April 19th, 2015, 11:39 am

GMcCarthy wrote:
Jody Smith wrote:Working on my first EC18 - fantastic stuff! This is so much more graceful than the regular 12.

Does anyone know anything about this Rock Hill Farms? Supposedly this has wide distribution, but I had to special order from ABC. I love all things Buffalo Trace so I'm sure it will be good. Curious as to what others think of it - I've got too much open right now so I'm trying not to open anything else...
Rock Hill Farms is part of BT mash bill #2, which is their higher rye category 10-12% range. Other bourbons within this family are ETL 90/93 proofs, Blanton's (Single Barrel 93 proof, SFTB varies, Gold 103, Silver 98, Hancock Reserve 93.5, and Ancient Age - not sure what is being made these days. RHF is probably most compared to Blanton's though it has a slightly higher proof.
Excellent info, thanks. I love the Gold Blanton's. Interesting that the RHF is also 100 proof, although much richer in color. I don't know if that's the result of a heavier char, or just food coloring. Anyway, it sounds interesting- I'm sitting on a SFTB as well but haven't tried that yet either. I do like an elevated rye component, and gravitate towards the 100 proofers. For me, those extra 10 points lend a special viscosity. Sounds like this one will be a winner.

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#2118 Post by Brett Johnson » April 20th, 2015, 9:22 am

RHF is my favorite, getting harder and harder to find. The higher rye and proof are right in my sweet spot as well. Don't want to over-hype it, but you should really like this one.

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#2119 Post by Jody Smith » April 20th, 2015, 12:07 pm

Brett Johnson wrote:RHF is my favorite, getting harder and harder to find. The higher rye and proof are right in my sweet spot as well. Don't want to over-hype it, but you should really like this one.
I'm looking forward to it Brett. I had read a review somewhere that said production was high and this was widely available, but the manager at my VABC said it was special order only and would take months to get it in... hopefully I won't like it TOO much!

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#2120 Post by GMcCarthy » April 22nd, 2015, 9:20 am

Jody Smith wrote:
GMcCarthy wrote:
Jody Smith wrote:Working on my first EC18 - fantastic stuff! This is so much more graceful than the regular 12.

Does anyone know anything about this Rock Hill Farms? Supposedly this has wide distribution, but I had to special order from ABC. I love all things Buffalo Trace so I'm sure it will be good. Curious as to what others think of it - I've got too much open right now so I'm trying not to open anything else...
Rock Hill Farms is part of BT mash bill #2, which is their higher rye category 10-12% range. Other bourbons within this family are ETL 90/93 proofs, Blanton's (Single Barrel 93 proof, SFTB varies, Gold 103, Silver 98, Hancock Reserve 93.5, and Ancient Age - not sure what is being made these days. RHF is probably most compared to Blanton's though it has a slightly higher proof.
Excellent info, thanks. I love the Gold Blanton's. Interesting that the RHF is also 100 proof, although much richer in color. I don't know if that's the result of a heavier char, or just food coloring. Anyway, it sounds interesting- I'm sitting on a SFTB as well but haven't tried that yet either. I do like an elevated rye component, and gravitate towards the 100 proofers. For me, those extra 10 points lend a special viscosity. Sounds like this one will be a winner.
Strangely RHF is hard to find here in NY and at a much higher price then in MA, where I used to live.

We have friends staying with us this weekend who live in France and I asked her to see if she could get me a bottle of SFTB from la maison du whisky. Fingers crossed. Would like to try alongside my ECBP.
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#2121 Post by Michae1 P0wers » April 23rd, 2015, 7:38 am

Bill Tex Landreth wrote:Guess I will be drinking more Weller 12...found a case for $20 a bottle.
Good price on that Tex. I think when it gets over $25 its no longer a good value, but at $20 I'd buy a case as well. Unfortunately a**holes in the industry are selling it for $90 a bottle because they can and so instead of it being a good value in bourbon it has become the stupidest piece of market hype that I've encountered in some time.

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#2122 Post by Michae1 P0wers » April 23rd, 2015, 7:46 am

I realized yesterday that my home's bourbon consumption went from a scandalous winter-high to absolute zero in a shockingly brief time. With warmer weather upon us I just don't reach for brown spirits very often. Do most of the people here drink bourbon right through summer months, or do palates shift? If so, what supplants bourbon as the drink of choice? Just curious as to how others approach seasonal drinking patters.

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#2123 Post by Humberto Dorta » April 23rd, 2015, 8:15 am

I drink brown stuff year round, be it singles or bourbon. Sometimes even a nice tequila or cognac will do. Some days its a beer, most days wine. I dont get the seasonal thing. Its 69 degrees inside my house 365 days a year.
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#2124 Post by Michae1 P0wers » April 23rd, 2015, 8:48 am

Humberto, I don't know what the weather does in your neck of the woods, but it gets pretty hot and sticky in STL, and somehow the darker liquor loses some appeal. We drink more martinis in the spring and fall and in the summer it's white wine, beer, Tom Collins or G&T. Even vodka water with lemon. Basically clean and tart. I've just always sort of transitioned with seasons.

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#2125 Post by Humberto Dorta » April 23rd, 2015, 8:51 am

It gets hot and sticky but I just go inside ;)
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#2126 Post by Tran Bronstein » April 23rd, 2015, 1:33 pm

I would kill for the Elijah Craig 18 year old pictured above. The 12 year old is readily available here at the LCBO in Ontario, Canada for a mere $39.95 CDN a bottle. Should I buy a whole lot and sell it for double to some Yanks down south via eBay and make 100% profit turnaround?
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#2127 Post by Travis D. » April 23rd, 2015, 1:46 pm

Sorry Tran - if you pay any more than 30 a bottle retail in the US then you're being overcharged. Readily available. Normally see it around 26 and as low as 20 on sale around here. Don't think you'd have much luck though I doubt you were being serious to begin with.

If you ever find yourself in Houston, I need to find an excuse to open my lone bottle of EC18.
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#2128 Post by William Segui » April 23rd, 2015, 1:47 pm

Tran Bronstein wrote:I would kill for the Elijah Craig 18 year old pictured above. The 12 year old is readily available here at the LCBO in Ontario, Canada for a mere $39.95 CDN a bottle. Should I buy a whole lot and sell it for double to some Yanks down south via eBay and make 100% profit turnaround?
The EC12's are headed to NAS, so you are actually on to something

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#2129 Post by Jorge Henriquez » April 24th, 2015, 6:08 am

Travis D. wrote:Sorry Tran - if you pay any more than 30 a bottle retail in the US then you're being overcharged. Readily available. Normally see it around 26 and as low as 20 on sale around here. Don't think you'd have much luck though I doubt you were being serious to begin with.
+1. Can find it for a bit more than $25 in the NYC area.
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#2130 Post by Jack Johnson » April 25th, 2015, 6:24 pm

Concerning Rock Hill Farms - Hi Times in Costa Mesa CA had a supply this morning at $42.99@. They ship. Also had some Pappy but expensive.
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#2131 Post by JKim » April 25th, 2015, 9:46 pm

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Long day at Knott's Berry Farm. Needed something to unwind and wanted something superb. This fit the bill nicely. Fantastic stuff.
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#2132 Post by Brett Johnson » April 27th, 2015, 9:26 am

JKim wrote:
image.jpg
Long day at Knott's Berry Farm. Needed something to unwind and wanted something superb. This fit the bill nicely. Fantastic stuff.
Have you had Michters Sour Mash? If yes, how does it compare to this regular bottling?

I really dig the Sour Mash, haven't had the regular.

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#2133 Post by scott c » April 27th, 2015, 11:45 am

Brett Johnson wrote:
JKim wrote:
image.jpg
Long day at Knott's Berry Farm. Needed something to unwind and wanted something superb. This fit the bill nicely. Fantastic stuff.
Have you had Michters Sour Mash? If yes, how does it compare to this regular bottling?

I really dig the Sour Mash, haven't had the regular.
That's not the regular Michters; that's the 20-year-old. It's rare, it's expensive, and it's spectacular.
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#2134 Post by Brett Johnson » April 27th, 2015, 12:05 pm

scott c wrote:
Brett Johnson wrote:
JKim wrote:
image.jpg
Long day at Knott's Berry Farm. Needed something to unwind and wanted something superb. This fit the bill nicely. Fantastic stuff.
Have you had Michters Sour Mash? If yes, how does it compare to this regular bottling?

I really dig the Sour Mash, haven't had the regular.
That's not the regular Michters; that's the 20-year-old. It's rare, it's expensive, and it's spectacular.
Oh, indeed it is! 20yo must be off the charts; haven't seen that anywhere.

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#2135 Post by JKim » April 28th, 2015, 8:38 am

Brett Johnson wrote:
JKim wrote:
image.jpg
Long day at Knott's Berry Farm. Needed something to unwind and wanted something superb. This fit the bill nicely. Fantastic stuff.
Have you had Michters Sour Mash? If yes, how does it compare to this regular bottling?

I really dig the Sour Mash, haven't had the regular.
I have not had the Sour Mash. But Michter's 20 is awesome!
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#2136 Post by Jody Smith » May 3rd, 2015, 8:05 pm

JKim wrote: Long day at Knott's Berry Farm. Needed something to unwind and wanted something superb. This fit the bill nicely. Fantastic stuff.
This one is on my hit list too - priced ~ the same as PVW15. How does it compare? + - or just different?

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#2137 Post by Chris Blum » May 5th, 2015, 9:38 am

http://www.npr.org/blogs/thesalt/2015/0 ... an-whiskey

Huh. An article with a fair bit of generalization, but makes some solid points.
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#2138 Post by F.Daner » May 5th, 2015, 4:05 pm

Tonight it's Blanton's . Every time I have some I wonder why I spend $$ on anything more.
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#2139 Post by Andrew Hall » May 5th, 2015, 4:33 pm

Chris Blum wrote:http://www.npr.org/blogs/thesalt/2015/0 ... an-whiskey

Huh. An article with a fair bit of generalization, but makes some solid points.
That article is wrong in a lot of ways.

I am not going to dispute that there is a lot of chicanery in brown grain spirits. (And the book/article is correct in historical nature - this should really be considered the historical norm rather than the aberration.) What it doesn't get is that the base input spirit might be the same starting point for a lot of spirits, but the variables of temperature, temperature changes, porosity in the grain and more are quite complex. There is an art in choosing different barrel inputs and that is what differentiates product lines even within the same distiller. Buffalo Trace's Single Oak project is an attempt to understand and isolate some of these variables. Personally, I have tasted the same mash bill with closely equivalent ages from different parts of the rickhouse and there is a difference. The ability to blend those disparate parts into a coherent and consistent whole is always amazing to me.

The narrative in that article certainly plays into the general belief that everyone is out to you screw you.

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#2140 Post by alan weinberg » May 6th, 2015, 5:32 pm

F.Daner wrote:Tonight it's Blanton's . Every time I have some I wonder why I spend $$ on anything more.
+1

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#2141 Post by Bruce Rudman » May 6th, 2015, 6:07 pm

Tried a new concoction:
Breaker bourbon- a local distillery;
Campari
Luxardi cherry and a little cherry juice;
Chocolate bitters
A big 2" ice cube
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#2142 Post by PaulM » May 6th, 2015, 6:50 pm

alan weinberg wrote:
F.Daner wrote:Tonight it's Blanton's . Every time I have some I wonder why I spend $$ on anything more.
+1
+2. We keep circling back.
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#2143 Post by Jody Smith » May 6th, 2015, 7:03 pm

Andrew Hall wrote:
Chris Blum wrote:http://www.npr.org/blogs/thesalt/2015/0 ... an-whiskey

Huh. An article with a fair bit of generalization, but makes some solid points.
That article is wrong in a lot of ways.

I am not going to dispute that there is a lot of chicanery in brown grain spirits. (And the book/article is correct in historical nature - this should really be considered the historical norm rather than the aberration.) What it doesn't get is that the base input spirit might be the same starting point for a lot of spirits, but the variables of temperature, temperature changes, porosity in the grain and more are quite complex. There is an art in choosing different barrel inputs and that is what differentiates product lines even within the same distiller. Buffalo Trace's Single Oak project is an attempt to understand and isolate some of these variables. Personally, I have tasted the same mash bill with closely equivalent ages from different parts of the rickhouse and there is a difference. The ability to blend those disparate parts into a coherent and consistent whole is always amazing to me.

The narrative in that article certainly plays into the general belief that everyone is out to you screw you.

A.
What you said. Thanks for posting the article Chris, but the ignorance displayed therein leaves me with no incentive to read the book. Sure, we all know about the evil MGI of Indiana, but there is no shortage of truly artisanal producers in the Bourbon world.

I've been drinking through the entire 2014 BTAC all week, and they are all, singular drams - and that's just BT. 4R, Heaven Hill, etc are putting out unique brown liquors.

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#2144 Post by David Kaufman » May 12th, 2015, 7:41 pm

I finally got around to trying the latest Orphan Barrel, Forged Oak. Took it best with a splash of water and found it exceeded my expectations. I've only had a few other Orphan Barrels but this one is my favorite.

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#2145 Post by Travis D. » May 13th, 2015, 3:56 pm

Just when I think all those dusty bottles have been found in Texas, I stumble across this during my weekday business travels:

Image

The shop owner wanted way to much for it but I talked him down to $90. Definitely worth it to me. And doesn't it just scream 'MERICA in time for Memorial Day??

Bottom of the decanter has 1980 printed on it. It was distilled by Old Prentice Distillery in Lawrenceburg, which I understand from light online research was Seagram's (Four Roses) at the time. Also read that it should be the original high rye mashbill, not the current #1 MB used by BT. Cork has broken from the eagle head but looks like it kept a very good seal. Plan on working the cork out and then pouring into another bottle/decanter. Really looking forward to this one as a huge ER 10 and 17 fan even though it should taste very different than those do today - kind of the point or I'd just stick with those!
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#2146 Post by Jack Johnson » May 13th, 2015, 5:49 pm

You've got a trophy there. That would look great on my bar.
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#2147 Post by GMcCarthy » May 14th, 2015, 4:10 am

Travis D. wrote:Just when I think all those dusty bottles have been found in Texas, I stumble across this during my weekday business travels:

Image

The shop owner wanted way to much for it but I talked him down to $90. Definitely worth it to me. And doesn't it just scream 'MERICA in time for Memorial Day??

Bottom of the decanter has 1980 printed on it. It was distilled by Old Prentice Distillery in Lawrenceburg, which I understand from light online research was Seagram's (Four Roses) at the time. Also read that it should be the original high rye mashbill, not the current #1 MB used by BT. Cork has broken from the eagle head but looks like it kept a very good seal. Plan on working the cork out and then pouring into another bottle/decanter. Really looking forward to this one as a huge ER 10 and 17 fan even though it should taste very different than those do today - kind of the point or I'd just stick with those!
Are these decanters leaded like the Beam ones?
Greg McCarthy
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#2148 Post by Travis D. » May 14th, 2015, 6:07 am

GMcCarthy wrote: Are these decanters leaded like the Beam ones?
I've been doing some armchair research on this as I too am concerned.

It sounds like lead was sometimes used in the flux for the glaze into the 1980's. It appears that the decanter I have is porcelain, not ceramic, and doesn't have a glazed interior when looking at the inside of the eagle head or the lip of the bottle. I realize the eagle head may not have an interior glaze due to it not having direct contact with liquid so I really won't be 100% sure until I open it.

A lot of bourbon lovers assure me it's safe and to not think twice but I can't take it as the best source of cautionary health information when considering a rare dram. At least going to buy a test swab to test the exterior glaze for lead. If it's positive and the container ends up having the glaze on the inside, don't think I'll be too interested in the risk involved.
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The Bourbon Thread

#2149 Post by Travis D. » May 14th, 2015, 2:11 pm

Well good news - exterior tested negative for lead.

Then couldn't believe it but the shop owner called me back and had another ER101 decanter, #4 in the series...still in the original box and styrofoam that he found in the back last night. Went right over and picked that one up as well. This decanter has a 1982 on the bottom and still Old Prentice Distillery:

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Lucky break for sure.
Travis D e d e k

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The Bourbon Thread

#2150 Post by scott c » May 15th, 2015, 7:27 am

Wow - amazing finds! Congrats.
c 1 @ f f e e

"By serving the best, never the most, a host compliments both himself and guest, and compensates with additional enjoyment what he wisely limits in number of drinks."
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