As bourbon continues to gain more and more popularity, there’s an obsession that’s becoming hard to ignore: Blending. People have been blending for decades, but for many of the more recent consumers, a brown water alchemy is a brand-spanking new concept. So, whether you’re a seasoned veteran or have no idea what I’m talking about, pour a few fingers and indulge me.
Best in Class Whiskey Blender’s
While the idea of single-barrel bottling may still command more prestige for a distiller, blended small batch bourbon has made waves of late, earning more respect within the bourbon community than ever. There are some very talented industry players to thank for this — such as Ed Bley (formerly of Cork ‘n Bottle, the man behind the now-infamous Old Baldy 1 & 2 & the very hyped upcoming Rising Tide Spirits) and Nancy Fraley (master blender behind the Joseph Magnus Cigar Blend et al) –along with some private groups across the U.S. that have garnered a cult following for their delicious blended proprietary bottlings. The fact that it has become more mainstream has really shined a light on one of the most enjoyable, affordable and interesting experiments that whiskey appreciators can indulge themselves in.Everything Starts With Childish Curiosity
Growing up, I loved to combine things that I ate and drank. Sometimes it worked out well–Coke and Big Red, fries dipped in a Frosty, jelly spread on a Snickers bar. Other times, I struggled to fight off my gag reflex–pickles with pudding, milk with any soda. Today, I’m the same way with my bourbon. I’ll be honest, I still appreciate the single-barrel, cask strength, age-stated stuff along with the next person, but the idea of creating my own version of something that I enjoy has piqued my interest. I’ve tried recipes shared among the community, with the “Poor Man’s Pappy” being the most popular (Weller 12 and Old Weller Antique) and created my own. Everyone’s palate is different, but here are a few ideas that are worth trying out:Easy (relatively attainable components)
- “Old Henry” – Old Grand-Dad 114 + Henry McKenna 10 year Single Barrel (1:1): The sweet/spicy play well. I just did 50/50 because I’m lazy, but there’s room to play. ~$45 total
- “BiB Creek” – Evan Williams Bottled-in-Bond + Knob Creek Single Barrel 120 pf (2:1): Another Heavenhill/Beam combo, the sweet spice of Evan Williams with the baking spice peanut brittle of the KC single barrel was nice. ~$55 total
- “Rarish Reserve” – Wild Turkey Rare Breed + Russell’s Reserve 10 yr small batch (1:2): The hearty punch of WTRB mixed with the mellow cherries and cinnamon from RR make for a beautiful couple. ~$65 total
- “Spicy WSR” – Weller Special Reserve + Stagg Jr. (3:1): Weller SR (green label) is usually underwhelming to me. Stagg Jr. can sometimes come in too hot for me. Putting them together created a pleasant Weller profile with a little WTF kick with the Stagg Jr. proofing it up a bit. Adjust the ratio as needed, but the two mashbills marry well for me. ~$65 total
- “Poor Man’s Four Grain” – Weller Special Reserve + Old Grand-Dad 114 (2:1): This blend tastes best if mingled together for a few days (more if you have patience). If you can find it, some claim the blend is best if Weller Antique is used in lieu of Special Reserve. ~$55 total
If You’ve Got ‘Em (may take some hunting, but it’s worth it)
- “Rarer Breeds” – “Dusty” Wild Turkey 8/101 (pre-90s or 70s decanter juice works well) + Wild Turkey Rare Breed (1:2): fans of “dusty” turkey often comment how today’s stuff just lacks a certain “funk” to it. Problem solved. I added 1 oz of some 70s decanter juice to a 2 oz pour of the current WTRB and was more than pleased. The liveliness of the 116 proof RB with the funky 101 was phenomenal.
- “Poor Man’s Pappy” – Weller 12 yr + Old Weller Antique 107 (2:3): Your mileage may vary when it comes to Weller 12 yr availability. If you’re forced to pay secondary prices for it, you’d probably rather just enjoy it by itself. If you’re in Texas, you can probably afford to experiment. Either way, I don’t hate on this combo, I have a few variations bottled right now, and they’re great whenever I have a pour. No, it doesn’t taste like Pappy, but it’s delicious on its own, especially if you enjoy the Buffalo Trace wheated line.
There have definitely been some combos that failed to impress, the worst probably involving any white dog that I aged myself in a tiny hobby barrel. But hey, I’ll try anything once! Give it a go yourself, let us know what other combinations that we should try, or let’s set up a sample swap. The more the merrier. Cheers!
