Tuesday, August 07, 2012

Resistance

I'm just in from a run out to the Class VI store on Cannon Airplane Patch and was shocked at the price increases on Scotch... so much so that I refuse to resupply at those prices.  Johnnie Walker Green sold at $44.00 last week and is now $54 and change; you can find it at Amazon for $47.10.  JW Gold is worse... it's up to $84 freakin' Yankee Dollars a bottle now.  Aiiieee.

Which makes me wonder... what's up with the Class VI?  They're supposed to be cheaper than the civilian market and they are, if I shop locally.  But not on the net.

So.  We're gonna be bourbon drinkers... and that would be Bulleit bourbon... for a while, at least until I sort out my options.  I see a Manhattan in my very near future.

14 comments:

  1. That's what happens when we turn the grain into ethanol for cars instead of ethanol for humans.

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    1. I don't think that brand o' stupidity extends to the Scots, but I MIGHT be wrong.

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  2. I like Bulleit's rye version considerably more than their bourbon. If you can find it, try it out.

    We've been hit with sky-high liquor prices here in Washington as a result of privatizing liquor sales. Seems wrong, right? Well, part of the deal to privatize it was a huge penalty that the state exacted upon distributors, which comes to the consumer in the form of ridiculous taxes on alcohol sold in private stores. I hear that the penalty is only good for two years, at which point we're expecting a huge, if somewhat gradual, relief from the sticker shock.

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    1. I've read the rye is excellent, too... and looked for it everywhere in P-Ville today: no dice. But I DID place a special order at the Class VI for a bottle o' same. It'll be in my hot lil hands in a week or two.

      That sucks about your prices, but isn't that a classic case o' gub'mint screwing up everything it touches? What about the 'net?

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  3. Both the Bulleit rye and bourbon are absolutely superb, and some of the best values in premium brown likker in America today.

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    1. I'm thinkin' I'm gonna like the rye better than the bourbon... just off the top o' my head.

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  4. Woodfords Reserve. Small Batch Bourbon.

    Lex drank it, which is enough endorsement for me to keep a bottle on hand at all times. Good stuff.

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    1. I've had Woodfords at the bar, Kris... and it's good, as far as bourbons go.

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  5. Might want to try 12 yr Very Very Old Fitzgerald, Buck. It's distilled with wheat, rather than rye, so is somewhat "rounder." Back when I drank it, (60s-early 70s) its main attribute was that it was smooth enough to drink on the rocks or neat, but not so sweet that it was too cloying for mixed drinks. (Used to be legendary with the Bourbon cognoscenti)Can't vouch for it today, however. The original distiller, Stitzel-Weller discontinued V.V.Old Fitz in the 70s, (I remember reading in Harper's mag about one guy from NYC who drove to Louisville to lay in two of the last cases when he heard the news, lol) then entire brand was sold first to Diaego, then to Heaven Hill in '92 which ressurectured the V.V.O label--so don't know how it tastes now..

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    1. Thanks for the pointer, Virgil. We shall take baby-steps in our bourbon/rye explorations.

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  6. I'm not a "hard liquor" drinker unless I have a cold, which I do and would like a nice toddy, please.

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    1. I'd fix ya one if you were here.

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  7. Makers Mark is my favorite Bourbon.

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    1. It's a little raw for sippin', but MOST bourbons are. IMO, of course.

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