Drink of Choice

[zbigjeff]

YooperDog I like that one. But, really like the single barrel brand of Four Roses. It’s come a loooooong way since the bottle I have from 1954 that I obtained when helping someone clean their house for an estate sale. He and I opened it and performed the tasting in his parents honor and then he gave it to me.

[Chef]

Need help. I have a very popular Bourbon Pecan Pie that took me awhile to develop. It uses Weller Red. I have a big event coming up that I have to bake them. I can’t get Weller to save my life here around the Houston area.

I have tried so many others bourbons, it’s just not the same. I’s amazing just how much one ingredient can shift the flavor.

Any recommendations on what would be a very similar flavor profile.

[glen]

Makers Mark 46 or Makers Mark, both wheated and mild with some sweetness

[zbigjeff]

glen The Makers Mark 46 appears to have more taste than the regular. Most of all their line (I have 4 of them) is fairly close. So, If I make a mistake and grab the incorrect one, it’s not that large of a change to me.

[zbigjeff]

Chef Since the red is 107 proof. I would substitute Maker Mark Private select 105 proof, Rebel Yell 100, Larceny 92 proof, 1792 sweet heat 92 proof (if you can find it), Old Forester 100. In a pinch, you could use Weller Special Reserve at 80+ proof (107’s lighter cousin). My bud in Houston said he can locate the special reserve. But, the 107 is not around right now. Good luck.

[Chef]

zbigjeff Thank you. Haven’t tried Maker Mark. Will get some today. Good part of this search is I get to experiment as I make Pecan Pies…

[zbigjeff]

Chef Good luck on your search and experimentation. All the one’s I mentioned are “wheated” bourbons that have a little more kick than the 80-87 smooth ones. More fun to come.

[Chef]

zbigjeff As well as I know foods, I am ignorant on spirits and wines. Time to educate myself.

Thanks for the help

[zbigjeff]

Chef Well sir. That’s why the collective, especially on this site, is one for the taste buds and appropriate “processing”. I mostly use dry red and white wines, sherries, cognac and brandies in my cooking and some in my stuffing (usually red wine in Italian). I don’t think I ever had “bourbon” pecan pie. Also, only used bourbon one time in a BBQ sauce with decent success. You just turned up my hankering for THAT perfect pecan pie! Also, not everyone can make a good pecan pie and I would trust your judgement on that treat. Time for you to have some fun. Go get’em tiger.

[glen]

Chef Makers Mark’s flavor profiles across the board tend to the sweet side, like Wellers and as zbigjeff said any would be a good choice
I mentioned Makers Mark and 46 because you will find them in most every liquor store
Most labels have limited info on the grain mix which varies greatly

A good short read on different grains effect on whiskey
https://thewhiskeywash.com/whiskey-styles/american-whiskey/whiskey-flavor-by-grain-part-i-the-big-four/

[Chef]

glen Good article. Thanks. Need to just continue to educate myself on the finer things in life.

[Jonathon]

Hah, won these bottle at the pass it on outdoor mentors bamquet!

[calldoctoday]

Jonathon, Congratulations, you definitely got a few good ones there.

[zbigjeff]

Jonathon Very good haul. Now, enjoy them with friends.

[zbigjeff]

Visited some friends last night and had a decent tasting. Two of the entries were Whistle Pig 15 and Blackpitts Irish Whiskey. This was my first intro to a peated Irish Whiskey. Different at least. The Whistle Pig was a good sippin’ whiskey for sure.

[GWG8541]

Jonathon congrats, that is a great win. I have enjoyed all 3 of those bottles. Its a hard call between Rabbit Hole and the Elijah Craig as my favorite pick. What was the mix in the Mason Jar?

[GWG8541]

Chef I wish you lived closer. I would front you a bottle. I will do some sipping to find a close match, but it will never be the same on the final taste with the pie. I make a chocolate bourbon pecan pie, and believe it or not use regular Jack Daniels black label. I’ve tried other whiskeys and man it does change the flavor.

[Chef]

GWG8541 OMG just seeing the picture has me tasting the pie in my mind. Don’t know just why the distribution is so different in different areas.

[GWG8541]

Chef well I’m beginning to think part of it is marketing. Why the bourbon craze and people chasing delivery trucks its become kind of crazy. I picked up the half gallon from an exchange with a friend. When I noticed the craziness starting I picked up the other bottles. I still think part of it is marketing to keep up the chase. For us long time bourbon drinkers it is a pain. The good thing is I have tried many smaller and honestly great distillery’s products, that I may never had tried.
I just did a side by side with Woodford Reserve wheat and although it was close, I know it will be very different in a pie. It may be an option. Ill keep trying.

[GWG8541]

Chef the long term solution is to find a good blended whiskey that these bottle chasers don’t drink and use it in recipes. Just adjust the amount to get the flavor profile you are looking for. This is one of my mixing and cooking whiskeys. Its made by Buffalo Trace, same makers of Weller. Its against my religion to use high priced sippin whiskey as a mixer. Jack Daniels black label, Jim Beam white label and Benchmark favorite mixing whiskeys. I get the Benchmark for under 20 a half gallon.