On Monday we ordered some more Kentucky Bourbon from the Penticton area. Locally made. Three bottles with free Canada Post shipping. Arrived this morning as scheduled. All intact.
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Several Regions have held meetups already, but others are being planned or are evaluating the interest. The Ontario GTA West area meetup is planned for Saturday April 26th at Greasemonkeys shop in Aylmer Ontario. If you are interested and haven’t signed up yet, click here! Arbutus has also explored interest in a Fraser Valley meetup but it seems members either missed his thread or had other plans. Let him know if you are interested in a meetup later in the year by posting here! Slowpoke is trying to pull together an Ottawa area meetup later this summer. No date has been selected yet, so let him know if you are interested here! We are not aware of any other meetups being planned this year. If you are interested in doing something in your area, let everyone know and make it happen! Meetups are a great way to make new machining friends and get hands on help in your area. Don’t be shy, sign up and come, or plan your own meetup!
Whisk(e)y, wine and cheese!
- Thread starter jcdammeyer
- Start date
ChazzC
Ultra Member
Not trying to be argumentative, but how is it Kentucky Bourbon if it’s made in BC? Bourbon, yes if it meets the standard of identity; but not Kentucky.
There’s a distillery in Hershey that makes Bourbon, but it’s Pennsylvania Bourbon:
The Hidden Still Spirits Story — Hidden Still Spirits
www.hiddenstillspirits.com
BMW Rider
Super User
Nope, it was an actual physical card in my old fashioned mailbox.
Doggggboy
Ultra Member
Maybe Kentucky Bourbon "Style"?Not trying to be argumentative, but how is it Kentucky Bourbon if it’s made in BC? Bourbon, yes if it meets the standard of identity; but not Kentucky.
There’s a distillery in Hershey that makes Bourbon, but it’s Pennsylvania Bourbon:
The Hidden Still Spirits Story — Hidden Still Spirits
That's what I meant to write. Missed the "in the style of Kentucky Bourbon" The barrels were apparently imported from Kentucky but all the ingredients and process are done in BC. And it tastes as good or better than a high quality American one.
ChazzC
Ultra Member
Barrels from Kentucky make the difference: in the U.S. used barrels are not allowed (but they are very popular elsewhere).
My favorite sipping Bourbon is Basil Hayden, and drinking Bourbon is Evan Williams 1783 (depending on what resource you check, EW is the best selling Bourbon in the world, but not the most popular, probably because of name recognition and marketing). The local (Hershey) offering, while good, is over-priced, like most craft spirits/brews.
Chicken lights
Forum Pony Express Driver
Alright - what's the difference between whiskey and bourbon?Not trying to be argumentative, but how is it Kentucky Bourbon if it’s made in BC? Bourbon, yes if it meets the standard of identity; but not Kentucky.
There’s a distillery in Hershey that makes Bourbon, but it’s Pennsylvania Bourbon:
The Hidden Still Spirits Story — Hidden Still Spirits
Dan Dubeau
Ultra Member
"It's not a true Bour-bone, unless it's made in the Bour-bone region of Kentucky" (read in your best Kentucky accent)
Chicken lights
Forum Pony Express Driver
It took me a solid 6-7 years to learn to speak southern USA..... but to be fair I was learning Albertan and east coast along the way
ChazzC
Ultra Member
Zactly, like Champagne vs. Sparkling Wine.
Or Whiskey vs. Whisky.
More confusing: Jack Daniels is Tennessee Whiskey, but it is often classified along with bourbon and sold intermingled with it.
Dan Dubeau
Ultra Member
Can't speak it, can barely understand it. But if a beautiful Woman starts speaking to me with that southern Drawl, I start melting like warm butter. Same with a thick Irish accent.....They get me everytime.
Whisky is made from various grains. The malted barley in Scotland. It's made that way here in a local Vancouver Island distillery but can't be called Scotch. In Alberta Rye whisky is kind of self explanatory. True Bourbon whisky uses corn but again how and in what it's aged determines how it tastes. Same with all the other whiskies.
Our Products
We distill four lines of whisky including the Laird of Fintry Single Malt Whisky, B.C. Rye, BRBN Bourbon-Style Corn Whisky, and our beer-inspired whisky. 100% Canadian.
okanaganspirits.com
Mine doesn't have to say a word. She gets me every time with just "That Hungry Look"....... It's not fair.
ChazzC
Ultra Member
See, you’re doing it: Bourbon is whiskEy. Also, in addition to being produced in certain counties in Kentucky, there are minimum percentages of the grains (primarily corn) that are used in the mash.Whisky is made from various grains. The malted barley in Scotland. It's made that way here in a local Vancouver Island distillery but can't be called Scotch. In Alberta Rye whisky is kind of self explanatory. True Bourbon whisky uses corn but again how and in what it's aged determines how it tastes. Same with all the other whiskies.
Our Products
We distill four lines of whisky including the Laird of Fintry Single Malt Whisky, B.C. Rye, BRBN Bourbon-Style Corn Whisky, and our beer-inspired whisky. 100% Canadian.
Scotch Whisky also typically toasts the malted barley (using peat as fuel which impacts the flavor, particularly in whisky from Islay). Suntory Whisky (Japan) is very close to Scotch, but they can’t call it Scotch either.
I prefer Irish WhiskEy over Scotch (Irish uses malted and unmalted barley & is triple distilled vs. 100% malted and double distilled for Scotch). Hard to find, but I also like distilled spirits from Wales.
100%
Chicken lights
Forum Pony Express Driver
Ahh, so "whiskey" is the umbrellla name, the other names refer to the recipe? That makes sense. I knew that about scotch, how you can't call it scotch unless it's made over there. Sort of like you can't call USA cheese, cheese, it has to be labelled a cheese product or a cheese alternativeWhisky is made from various grains. The malted barley in Scotland. It's made that way here in a local Vancouver Island distillery but can't be called Scotch. In Alberta Rye whisky is kind of self explanatory. True Bourbon whisky uses corn but again how and in what it's aged determines how it tastes. Same with all the other whiskies.
Our Products
We distill four lines of whisky including the Laird of Fintry Single Malt Whisky, B.C. Rye, BRBN Bourbon-Style Corn Whisky, and our beer-inspired whisky. 100% Canadian.
gerritv
Gerrit
My fav, been buying each year's release for 5 years now:
ChazzC
Ultra Member
“American” cheese (or processed cheese) is cheese food.
There are many very good cheeses made in the U.S., including domestic versions of French & Italian cheeses: the main differences are the specific cheese starters and aging processes - small-batch/craft cheeses are closer to European, but we don’t have the caves with walls covered with the same bacteria.