NYCWhisky

A close look at the recent Bourbon whiskey evolution: through changes of ownership and always challenging customers yearning for more relevance, brands and marks manage to survive and sometimes thrive. Are you drinking the same Bourbon dad used to enjoy in a blissful moment of satisfaction after a long work day 20 years ago? Or are we always glorifying the past anyway? What could have made it different from today’s lip-smacker? Production methods and ageing techniques have more or less stayed the same, yet many changes have affected the world of US whiskey during the last few decades and this comparative tasting is really just an occasion to appreciate Bourbon’s coming of age…Bottling proof, barreling date mentions, age statements, bottle shapes, etc., many of the whiskey’s attributes have been tossed and modified: is it better now? What’s your ideal combo: new packaging/old taste? Or maybe lower proof/same age? Has Science improved taste? Bottom line: you expect your childhood candy bar to taste the same it did 30 years back…why should it be different with Bourbon? Ten High, Old Charter, Baker’s and Eagle Rare will be paired with their current versions: that’s 8 whiskeys. Light passed hors d’oeuvres before the class.