Nice! A buddy of mine did that earlier this year and let me try a sample. I really liked it. Just don't have enough W12 to go around unfortunately. Traded my backup bottle and a BT Kosher Wheat for a Blanton's SFTB.sidewaysscott wrote: ↑Wed Sep 15, 2021 9:46 pmMade this in February with W12 and W107. Let it marinate for 6 months and tried it the other day.
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I was never a fan of it (too spicy for me) but I hear it's becoming harder and harder to find (at least by me in any case).
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yeah, I haven't seen it in too many places, hence why I picked it up.Irishman12 wrote: ↑Fri Oct 29, 2021 8:15 pmI was never a fan of it (too spicy for me) but I hear it's becoming harder and harder to find (at least by me in any case).
Irish, do you have an infinity bottle?
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Yeah, had a nice bottle laying around and started pouring the last oz or so of each “decent” bourbon into this and letting the flavor take shape. I’ll occasionally pour a taste or two and see how it’s shaping up. Crazy how different it can taste from each tasting and adding to it.
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I may have to give that a shot.
I experimented with my first recipe recently: Poor Man's Four Grain. The recipe floating around online calls for Weller Special Reserve, Old Grandad 114, and Eagle Rare. However, a friend suggested using Weller Special Reserve, EHT Small Batch, and Weller Antique. Let it sit for 30 days and voila. I never had EHT's Four Grain so I have nothing to compare it to but this was pretty good. Have only had the neck pour so far but the same friend who recommended using the later recipe gave me a sample of his that's aged longer so I need to compare it against mine to see how it opens up.
I experimented with my first recipe recently: Poor Man's Four Grain. The recipe floating around online calls for Weller Special Reserve, Old Grandad 114, and Eagle Rare. However, a friend suggested using Weller Special Reserve, EHT Small Batch, and Weller Antique. Let it sit for 30 days and voila. I never had EHT's Four Grain so I have nothing to compare it to but this was pretty good. Have only had the neck pour so far but the same friend who recommended using the later recipe gave me a sample of his that's aged longer so I need to compare it against mine to see how it opens up.
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nice! I like the sound of the second recipe! I've never had the four grain either, or seen it. Weller 107 easy to come by in your area?
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Not really but last year I was able to scoop up about 4-5. Had so many I gave one to a friend so he could buy his first bottle. Haven't seen it since. Been out but have always missed it.sidewaysscott wrote: ↑Tue Nov 02, 2021 7:28 pmnice! I like the sound of the second recipe! I've never had the four grain either, or seen it. Weller 107 easy to come by in your area?
I've got a few different infinity bottles. I've got a poor mans four grain, a poor mans pappy, a Buffalo Trace master blend (1 oz of each bt product other than pappy and btac lineup), and a 1.75 L Eagle rare bottle that gets the last ounce of every bottle I have.
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Tried a sample of Poor Man's Pappy from a friend and it was great. Would make it myself if I had a backup bottle of W12.
Do you know the proportions on your recipe? I'm assuming you mix WSR and OWA in whatever proportion gets you to 100 proof to maintain the BiB proof of the 4 Grain? So a little more OWA (107) than WSR (90). And then add that to the EHTSmB. But how much Weller mix to EHT?Irishman12 wrote: ↑Tue Nov 02, 2021 7:20 pmI experimented with my first recipe recently: Poor Man's Four Grain. The recipe floating around online calls for Weller Special Reserve, Old Grandad 114, and Eagle Rare. However, a friend suggested using Weller Special Reserve, EHT Small Batch, and Weller Antique. Let it sit for 30 days and voila.
You would have to go very light on the Weller mix to match the rye profile of the recipe that's floating around. OGD 114 is a high-rye bourbon. I'm assuming they used it over something from Buffalo Trace to get the proof and rye content up. Both Eagle Rare and EHTSmB are low-rye bourbons. The only high-rye bourbons from Buffalo Trace are Elmer T Lee, Rock Hill Farms, and Blantons (or Hancock Reserve, but that's only 88 proof IIRC)(or Ancient Age, but, you know...that's not going to work). To best match the "floating around" recipe with only BT products, you'd want to use a Blanton's Straight From the Barrel and WSR in a proportion to get to 100 proof, but obviously SFTB is not practical.
And ideally you'd want to get a little more age in the blend. 4G is a 12-year whiskey. Eagle Rare is a 10-year.
That all being said, I'm sure your recipe will be delicious. How can it not be, right?
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It was good and my friend who suggested this recipe let me try a sample of his since it's aged a bit longer and his was definitely better, so I'm hopefully this'll continue to get better with age. The recipe is 40% WSR, 40% EHT SB, 20% OWA.jjbehren wrote: ↑Fri Nov 12, 2021 1:22 pmDo you know the proportions on your recipe? I'm assuming you mix WSR and OWA in whatever proportion gets you to 100 proof to maintain the BiB proof of the 4 Grain? So a little more OWA (107) than WSR (90). And then add that to the EHTSmB. But how much Weller mix to EHT?Irishman12 wrote: ↑Tue Nov 02, 2021 7:20 pmI experimented with my first recipe recently: Poor Man's Four Grain. The recipe floating around online calls for Weller Special Reserve, Old Grandad 114, and Eagle Rare. However, a friend suggested using Weller Special Reserve, EHT Small Batch, and Weller Antique. Let it sit for 30 days and voila.
You would have to go very light on the Weller mix to match the rye profile of the recipe that's floating around. OGD 114 is a high-rye bourbon. I'm assuming they used it over something from Buffalo Trace to get the proof and rye content up. Both Eagle Rare and EHTSmB are low-rye bourbons. The only high-rye bourbons from Buffalo Trace are Elmer T Lee, Rock Hill Farms, and Blantons (or Hancock Reserve, but that's only 88 proof IIRC)(or Ancient Age, but, you know...that's not going to work). To best match the "floating around" recipe with only BT products, you'd want to use a Blanton's Straight From the Barrel and WSR in a proportion to get to 100 proof, but obviously SFTB is not practical.
And ideally you'd want to get a little more age in the blend. 4G is a 12-year whiskey. Eagle Rare is a 10-year.
That all being said, I'm sure your recipe will be delicious. How can it not be, right?
Speaking of experimenting, has anyone had Old Forester 1915? It's just a 50-50 blend of OF 1910 & OF 1920 (though I haven't had either of those as well). Was thinking of buying the 1910 & 1920, making the 1915, and then trying all 3 at the same time once the 1915 is ready.
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I've heard good things..there's some cool labels on etsy as well. Would like to try it. Heard 1920 is now allocated, however, it's everywhere around me.Irishman12 wrote: ↑Fri Nov 12, 2021 8:18 pm
Speaking of experimenting, has anyone had Old Forester 1915? It's just a 50-50 blend of OF 1910 & OF 1920 (though I haven't had either of those as well). Was thinking of buying the 1910 & 1920, making the 1915, and then trying all 3 at the same time once the 1915 is ready.
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