Whiskey Review – Old Forester 1920 Bourbon Whiskey – Ep: 276

Today we taste and review Old Forester 1920.

Give us your picks for your favorite bourbons with unique flavor profiles in the comments!

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11:27 – boof

** What’s with the necklaces?

Rex is a whiskey mooch. His necklace is a manifestation of pure glory – forged from the irradiated bones of eagles and wolves. Also a tube sock.

See the origin story here: http://goo.gl/JMc2Hr

Daniel is a whiskey sommelier. His necklace is a token of his sommelier level, and he trains whiskey sommeliers at The Whisk(e)y Marketing School in Austin Texas.

**A Whisk(e)y school?

Yup. Here are a few things we believe.

** You don’t have to be a snob to appreciate and love great whiskey.

Whisky and Whiskey (it depends on where it’s from) have been an important part of cultures around the world from time immemorial. Whiskey is a part of the very fabric of Western society, and in most places, is as common and accessible as beer.

Like Jazz and wine, snobs have predictably hijacked whiskey appreciation, spoiling our natural, common connection with it and creating a false dichotomy of “good whiskey” and “bad whiskey.”

It’s time to break through the emotional bias with facts and science. That’s what this school is about.

** The only valid definition of “good” whiskey is “whiskey you like to drink.”

Learning how to share your love of whiskey in a way that connects people to the history and the story has more to do with public speaking and storytelling than it does with facts and tests.

The best way to learn about whiskey and share that love is to drink whiskey and talk about it with friends. Study the history, find the stories, and discover the culture and the methods that have been developed over hundreds of years. That’s what you’ll do when you attend The Whisk(e)y Marketing School.

** You don’t need a marketing degree to learn how to share your love of whiskey with the world.

There’s an old saying, “In business, it’s not what you know… It’s who you know.”

Regardless the industry you’re in, most people are clumsy and ineffective when it comes to “networking” because they ignore a very important rule – Relationship First, Business Second.

There’s a tremendous amount of curiosity about Whisk(e)y today. It’s a great excuse for you to gather a group of people who want to have fun and learn something new. The Whisk(e)y School teaches you how to tap into that curiosity, and share your love of whisk(e)y in an unpretentious way. You’re demonstrating knowledge, expertise, and an engaging personality – things valued by every gatekeeper, in every industry.

Or would you rather hand out business cards and cross your fingers?

Learn more at http://www.whiskymarketing.org


Thomas King says:

Featherbone Bourbon Whiskey. Michigan wheat… Cheers!

chris savage says:

How long will whiskey keep on the shelf once opened

Matt Casarez's I says:

Jefferson’s Grand Selection Chateau Pichon Baron French Oak Cask Finish!!!!

Patrick Everts says:

When it comes to ball busting. Don’t you have to have balls to bust?

Chrispiano Leao says:

I would like to add Joseph Magnus Bourbon to the list of interesting bourbons. I can’t buy it in California but I have had a dram and it is like no other Bourbon I have tried. That triple cask dark chocolate and nutty vanilla is so smooth and interesting that you stop thinking your drinking a bourbon.

Bonaventure Duprat says:

Glenfiddich 14, close enough

todd heil says:

Can you go through the process of tasting notes again? When you say you taste carmel, butter or biscuits for instance, does the blending REALLY bring out that many unique flavors that can be described as such? Do they use any of those ingredients/flavors when distilling so it shows up in final product? That is the part that hard to understand and to be honest , hard to believe sometimes. Love your show and you 2 make it fun to watch. I got a chance to try some Lagavulin and it was way too “Aggressive” as you guys would say! Starting off on some Japanese Hibiki to start my journey. I was one of those poor saps that loved Crown Royal and thought it was a premium brand as bars consider it “top shelf” Thanks!

ChrisC says:

This is what a prescription form for “medicinal alcohol” looked like back in the day: https://www.smithsonianmag.com/history/during-prohibition-your-doctor-could-write-you-prescription-booze-180947940/

nick zielinski says:

Midwinter night dram, angels envy, jefforsons reserve groth cask finish

Greg McManamon says:

Watershed Distillery’s bourbon I think might fall in that category. They are a newer distillery out of Ohio.

SDan490 says:

Unique Bourbon suggestions: Angel’s Envy because it’s aged in used Port Wine barrels, and Maker’s 46 because they add charred oak staves to the whiskey late in its aging.

Danny M says:

Noah’s Mill and Hudson Baby Bourbon are pretty unique bourbons

Katie says:

I am sorry, but you guys need to get 75% wasted and go to trying random ass whisk[e]y that comes to mind. Just because half of America does that on any givin weekend

alex croy says:

Hey guys,
Really enjoy your videos! I’m new to whisk(e)y and have recently purchased a bottle of Glen Garioch 12, was interested if you guys have previously reviewed this and what your thoughts were on it, or is this something you could do in the future. Slightly more limited selection of whisky down here in New Zealand.

Chad Kreutzer says:

I didn’t take it as an insult of her at all. I took it as “He’s already batting out of his league with her”

Clinton Smith says:

I doubt this will male it because i dont feel like its widely known but new hollands beer barrell bourbon is amazing

Triplecap says:

Daniel — most every distillery in Scotland had a huge selection of new make in their lab.  With your pull I have no doubt you can get back in some of those rooms. It is, as you suspected, a huge learning moment.  Just make sure you don’t swallow every sample.  LOL

Darwin Was Right says:

I think it would just be called distillate.

Mila Kunis says:

Have you guys tried Fireball Whiskey? My local (Australian) bottle store lists it as liqueur, but I wondered how it compared to other whiskies.
Love the show, you magnificent bastards 🙂

Kerry Shannon says:

Unique bourbons – Makers 46 private select, where you can pick the types of staves. Four Roses barrel strength, where they bottle each of the 10 mashbill & yeast combinations. Jim Beam Devil’s Cut, injecting water into the barrel to suck out more of the barrel flavor. Bookers where they use roundtables to pick the selection. 1792, where they have sweet wheat, full proof, and high rye variations.

Mick Iacofano says:

Whiskey noob comment: I would say Angel’s Envy, as it is one of my favorites and it doesn’t taste like most bourbon’s, but I feel like everyone and their mother will say it.
Next I would I say Eagle Rare for it’s less sweet taste and nutter taste then most bourbon’s. Ultimate unique bourbon would be Woodford Reserve cherry wood smoked barely. Which is unique in fact that they are smoking barely and it’s damn good. (It is hard to find though and even double oak would suffice because it smell is honestly the most addicting thing ever!)

Ryan Whiskey Wine Dane says:

Willett Pot Still Reserve because it comes in that awesome decanter looking bottle.

Templar7832 says:

I keep seeing a pretty full bottle of Bulleit 10 behind you guys. I’m nearly out of mine so please have a couple of drams out of it on camera for me. Also Rex does this count as a pseudo mooch? 🙂

Morgan Cowell says:

Hey guys, heading to Canada next month. I’d really like to try a couple of Canadian whiskies that perhaps can’t be found stateside. Any thoughts?

Jake Cain says:

Blood Oath pact 3 finished in Cabernet casks

Ryan Snow says:

Kilchoman made and bottled New Spirit

Travis Greschner says:

I really like this idea with taking Bourbon suggestions. Much like you guys, I tend to not drink anything much besides scotch because the variety spectrum is just so small with other whiskeys to me. I enjoy that such a small area of land like Scotland can produce so many different outcomes, there is a flavor for everyone in Scotland. I look forward to hearing the suggestions so I can expand my taste from the few non scotch whiskeys I drink.

Jeremy McAuliff says:

Over Christmas I received a bottle of Mammoth Whiskey from a small local distillery in Northern Michigan. Its unique, and I cannot quite place all of the tastes and smells I get from it. The mash bill is 100% Corn, but I get distinct peppery notes like a Rye. I get a somewhat minty finish but it does not linger at all. Their description suggest notes of bees wax with notes of fruit and leather. Its aged in Kentucky but finished locally in used Merlot barrels.

Its a unique whiskey and would appreciate your experience in fully exploring its taste and smell.

D Oliver says:

Woodford Reserve cherrywood smoked barley

kidomaruss says:

Joseph Mangus
High West  A Midwinter Night’s Dram
Highwest Double Rye
Angel’s Envy
Elmer T Lee
Willet Pot still reserve
Noah’s Mill
Maker’s 46
Four Roses Small batch

Mitch Woodson says:

Amador double barreled bourbon for something unique. Its classic bourbon aged for just as long in California port barrels, so think Angels Envy but with much more pungent and exaggerated port and fruit notes.

Jack L says:

No offence gentlemen, but maybe inviting someone like Tom Fischer would be a good idea?

Ryan Snow says:

EH Taylor Tornado but it’s a ghost now

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