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Getting Creative: Vattings

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By @Victor @Victor on 17th Apr 2011, show post

Replies: page 5/11

@Benancio
Benancio replied

My last vatting of 60/40 Weller Antique 107 and Weller 12y is very good. I was hoping for something close to Old Rip VanWinkle 10y 107. I did the comparison a few days ago after letting my blend marry for a few months, but it's not even close to the same thing.

Last night while having dinner with friends I attempted another vatting that comes very close.

1-1/2 oz Weller Antique 107, 3/4 oz Weller 12y, 3/4 oz Jim Beam SB 120 proof.

I didn't do a side by side comparison but from memory I knew the previous blend lacked oak complexity and a dryness.

This turned out to be an incredible vatting, Chocolate n Cherry came out in big numbers. I love this flavor in a bourbon.

Please give this a try and let me know if you have a similar experience. I vatted more and will let it rest for a few weeks.

8 years ago 0

@Victor
Victor replied

@Benancio, does your Jim Beam SB 120 proof = Knob Creek Single Barrel 120 proof? I am guessing so. When I eventually open up another bottle of Old Weller Antique 107 and Knob Creek Single Barrel Reserve I will give that combination a try.

8 years ago 0

@Benancio
Benancio replied

@Victor Good catch. yes it is Knob Creek SB 120 proof.

Pappy Van Winkle 10y 107 proof, blend attempt.

Let me know if this is close or even good?

1-1/2 oz Weller Antique 107

3/4 oz Weller 12y

3/4 oz Knob Creek SB 120 proof.

8 years ago 0

@paddockjudge
paddockjudge replied

Aristotle Vatting

100% Rye

The whole is greater than the sum of its parts.

Alberta Premium 80 pf

AP25 80 pf

AP30 80 pf

Jefferson's 10 YO Rye 94 pf

Masterson's 10 YO 90 pf

Lock Stock & Barrel 101 pf

WhistlePig The Boss Hog 123 pf

My best Rye experience, EVER.

8 years ago 0

@Nozinan
Nozinan replied

@paddockjudge you mixed boss hog with another rye? Or did you vat them internaly?

8 years ago 0

@paddockjudge
paddockjudge replied

@Nozinan Technically a single grain, as all seven iterations originated from ALBERTA DISTILLERS LTD.

Yes, I also vatted them internally. A magnificent flight of seven world class whiskies, then all seven together in one glass - incredibly delicious!

8 years ago 0

Barnbip replied

25% Lagavulin 16 and 75% Glenfarclas 21. Very nice...

8 years ago 1Who liked this?

@newreverie
newreverie replied

It was Scottish day at the Texas Renaissance Festival last month and I decided to bring a flask with me. Rather than dump half a bottle into the flask I made a rather nice blend.

Highland park 18yr Macallan Cask Strength Lagavulin 12yr Cask Strength Glenfidich 18yr

All just about equal parts and there may have been something else thrown in, but I forget.

8 years ago 2Who liked this?

@newreverie
newreverie replied

@Benancio Am I the only one to find it ironic that it takes a Jim Beam product to make a pappy substitute?

Maybe give it a shot with some Stagg Jr?

8 years ago 0

@paddockjudge
paddockjudge replied

Brittle Meets Butter - Bulleit 10 YO and Highwood NINETY 20 YO, 50/50 ratio - silky smooth with apricot accents, rye flares (after all, it is half Four Roses). Clean, dry exit with hints of pepper and manuka honey. a very pleasant surprise. Both of these whiskies, as we know them today, will eventually disappear from store shelves. Time to pick up a few more.

8 years ago 0

gfc replied

I've recently had some luck blending Bulleit rye and Rittenhouse Rye BIB. 1 part Bulleit to 3 parts Rittenhouse. They complement one another really well, the bulleit adds a lot more rye and spice to the otherwise somewhat bland rittenhouse. The rittenhouse adds more sweet caramel, and smooths out the sharpness of the bulleit

7 years ago 0

@Nozinan
Nozinan replied

I really like Bowmore Tempest 5, and I also very much like Tempest 6. But I have to say the combination of the two turned out to be less than the sum of the 2 parts...

7 years ago 0

@Victor
Victor replied

@paddockjudge, are you bringing that Aristotle vatting to New Mexico? I'd love to own some Boss Hog. I just don't want to spend $ 200 for it.

@gfc, the prospect of Bulleit and Rittenhouse vatting looks to me very dependent upon the characteristics of individual batches (of Rittenhouse, especially) and of the length of time open of the respective bottles. Both of these ryes would be very different one or two years after the bottle is first opened than at first, and the results would vary greatly along with these variables.

Right now I am trying to see if I can take rock-bottom-shelf bourbons, Heaven Hill, Ancient Age, and Old Charter 8 yo, vat them, and find some improvement. Preliminary results look good, but 'good' in this case is bringing the vatted bourbon into the mid-70s of quality.

7 years ago 1Who liked this?

@paddockjudge
paddockjudge replied

@Victor,

The science experiment that you refer to as the Aristotle vatting will be joining us in New Mexico...why not?!...AP25, AP30, and Boss Hog will be making the journey and they are half of that ryediculously delicious vatting!

7 years ago 0

Astroke replied

@paddockjudge Tried this blend. Fantastic, running low on Bulleit 10, need a substitute. Maybe FR1B.

7 years ago 0

@Robert99
Robert99 replied

@Victor I had that Aristotle Vatting in Toronto. Without flattering Mark, it was the best rye nose I ever had in my life. Of course, I don't have your experience but let me tell you I could have nose this beauty for hours. Just thinking about it makes me a bit jealous of you. Enjoy!

7 years ago 1Who liked this?

@Robert99
Robert99 replied

@Paddockjudge Sorry, I didn't mean the palate was not as good as the nose for your Aristotle Vatting; it is just that the first impression comes with the nose, so the nose is a dearest memory to me.

7 years ago 1Who liked this?

@paddockjudge
paddockjudge replied

@Robert99,

some the finest rye whiskies on the planet are used to create the Aristotle Vatting. All of the component parts originate from Alberta Distillers in Calgary, I merely married these great expressions. Knowing first hand the component parts, It comes as no surprise that some characteristics of this vatting could be world class; in this case it is the nose...and it doesn't taste too bad either...ask @Maddie, she tapped that vatting a few times at the Ontario Summit.

7 years ago 0

@paddockjudge
paddockjudge replied

@Astroke,

Good to know you liked the Bulleit 10 YO and Highwood Ninety 20 YO blend. You might consider using the standard Bulleit, it might actually create a more vibrant blend.

7 years ago 0

@Robert99
Robert99 replied

I don't own a Macallan Cask Strenght anymore, so tonight I tried to create a vatting close to it because I was missing it. I started with A'bunadh batch 46 about 10 parts to which I added 1 part of Knob Creek SB 9 yo and 1 part of Highland Park Dark Origins. I don't remeber Macallan CS well enough to say if it is close but I can say it is very good with more cake spices than A'bunad but less pepper and a bit more malt. Batch 46 is not the best batch, so this vatting is certainly better than this batch but may not be better than the best A'bunadh batches for the Fans. But for those who like the more woody side of Macallan over A'bunadh, you should try this.

7 years ago 0

@paddockjudge
paddockjudge replied

@Robert99,

your last bottle of Macallan Cask Strength has found a good home. Perhaps some day you will be reunited with this remarkable sherry bomb.

I think you will enjoy the Bowmore Devil's Cask III. I'm not a big fan of heavy peat and heavy smoke; however the 10 YO Devil's Cask that I tried was incredibly delicious with dark fruits and berries complementing the smoke.

7 years ago 0

@Robert99
Robert99 replied

I was looking for something different with a nice wood. So I first thought of Bourbon but at the same time I was looking for something lighter with a bit more highnotes and a bit less alcohol. So I went for a vatting of a big Bourbon, Baker's (about 85%), and a Canadian Rye, Crown Royal Northern Harvest Rye (15%). The interesting part is that I get a lot of Coconut both on the nose and the palate. Take note that I usualy don't detect coconut.

7 years ago 0

@Mancub
Mancub replied

A friend of mine recently made an interesting Infusion to replicate an 'Old Fashioned'. I really enjoyed it so took his recipe and tried it with two other bourbons (his base whisky was Bulleit).

1 bottle of bourbon/rye 4-6 dehydrated orange slices 15-20 dehydrated bing cherries 3-5 dehydrated candied ginger slices

Combined in a mason jar and place in the fridge for approximately 2 weeks (taste along the way to adjust accordingly or know when to stop). Strain ingredients from the whisky and there you have it, a tasty Old Fashioned! I used a bottle of OWA 107 and a bottle or Wild Turkey 101. I'm curious to see how the Infusion differs with the two and also in comparison to the high rye of Bulleit.

7 years ago 3Who liked this?

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@Robert99
Robert99 replied

Just for the fun of it. I mixed 6 parts of Jura Brooklinn with 4 parts of A' Bunadh 46 and 1 part of Big Peat. It is quite good, more minty than any of the three, less pointed maybe but with a better balance and a nice coffee finish.

7 years ago 1Who liked this?

@Robert99
Robert99 replied

Sorry, I forgot in my last post to mention that I also add 1 part of Jack Daniels Single Barrell. That was when I really became creative.

7 years ago 0

@Nozinan
Nozinan replied

5 cc of A'Bunadh 47 and 25 cc of Peat Monster.

The result was a much richer peat monster with a hint of sherry.

Yum

6 years ago 0

@Rantavahti
Rantavahti replied

Great thread @Victor

I usually like to blend cheap blended whiskies with just a drop of some heavily peated whisky. The best experiment so far was Mansion House 3yo blended whisky (which has strong toffee notes) with Big Peat Cask Strength (Christmas version). I added only a dash of Big Peat and I must say, to my surprise: it tasted something similar to Highland Park 12yo. Of course not as good, but close to HP12. I was very proud of myself after that experiment.

I haven't tried blending of malts, except 2/3 Mackmyra Brukswhisky with 1/3 Aberlour 12yo Non-chillfiltered. It was good but I don't know why I tried it. I guess Mackmyra Brukswhisky felt such a household whisky that I was bold enough to try...

6 years ago 0

@Victor
Victor replied

For the record, on September 23, 2016 @paddockjudge, @newreverie, and @Victor were privileged to taste @Benancio's blend approximating the taste of Old Rip Van Winkle 10 year old, 107 proof bourbon, at @Benancio's home in Albuquerque, New Mexico. The components: 2 parts/50% W.L.Weller 12 yo bourbon, 1 part/25% Old Weller Antique 107 bourbon, and 1 part/25% Knob Creek Single Barrel Reserve bourbon. This blend came amazingly close to replicating the taste of Van Winkle 10 yo 107 proof, even with 25% Beam rye-recipe bourbon included.

6 years ago 1Who liked this?

@Nozinan
Nozinan replied

@Victor Since we're updating the record, one cannot forget @paddockjudge's consistently accurate (and improved on the original) blending of Wiser's Legacy.

6 years ago 1Who liked this?

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@paddockjudgeD@NamBeist@Nolinske@Cardinal + 4 others

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