Baker's tastes like butter,
Baker's tastes like butter,
And dere is no udder.
HEY BLOOF, WE THOUGHT YOU WERE A MAN FOR ALL SEASONS AND FLAVORS!!! ALWAYS GRIPING ABOUT LACK OF COMPLEXITY, MUTED FLAVORS AND BLANDNESS. YOU'RE LIKE A WOMAN WITH YOUR BOURBONS, NO CONSISTENCY, NO LOYALTY!!! NOW YOU'RE TRYING TO TELL US THAT YOUR NO. 8 BOURBON HAS A SINGULAR FLAVOR PROFILE?!?!?!?!?! SOUNDS MORE LIKE IT SHOULD BE NUMBER 80 TO US!!! WHY DON'T YOU JUST HEAT A TUB OF BREAKSTONE IN A POT OF WARM WATER AND DRINK IT DOWN??? . . .
roared the 80,157 inebriated fans in Booker Noe Bowl.
Well folks, yes, I understand the apparent confusion and perhaps even dissatisfaction with some of the things I point out about the bourbons I drink, but truly allow me to explain.
Baker's tastes like butter,
Baker's tastes like butter,
Baker's tastes like butter,
And dere is no udder.
Personally, the idea about a tub of Breakstone isn't a bad one, but I prefer my butter when it's 107 proof with a hint of oak.
The latest bottle of Baker's to enter my life from the recent Warehouse Sale at samswine.com is upon second tasting, perhaps, like the last bottle of Booker's from Sam's, the best bottle of Baker's I've ever had. Perhaps it's also no coincidence that both bottles bore labels that said Booker Noe himself had personally selected these bottles for Fred Rosen of Sam's. I guess both those gentleman know/knew their stuff, huh?
Normally, Baker's does indeed taste like butter. How the heck you can get 107 proof, seven year old bourbon whiskey to taste like drinking butter from a glass I don't know, but that's the deal. Supposedly has something to do with a special strain of yeast used in the fermentation process.
At any rate, this two shot glass, sipped at intervals during Wednesday afternoon whilst I listened to the radio before bedtime tasted like typical Baker's, but also with a hint of oak, the slightest touch of ginger, and a slight but noticeable taste of honey. Indeed, typical Baker's, but with that extra bit of flavor and yes folks, complexity that marks an extra special bottle of an already special bourbon.
Baker's tastes like butter,
And dere is no udder.
HEY BLOOF, WE THOUGHT YOU WERE A MAN FOR ALL SEASONS AND FLAVORS!!! ALWAYS GRIPING ABOUT LACK OF COMPLEXITY, MUTED FLAVORS AND BLANDNESS. YOU'RE LIKE A WOMAN WITH YOUR BOURBONS, NO CONSISTENCY, NO LOYALTY!!! NOW YOU'RE TRYING TO TELL US THAT YOUR NO. 8 BOURBON HAS A SINGULAR FLAVOR PROFILE?!?!?!?!?! SOUNDS MORE LIKE IT SHOULD BE NUMBER 80 TO US!!! WHY DON'T YOU JUST HEAT A TUB OF BREAKSTONE IN A POT OF WARM WATER AND DRINK IT DOWN??? . . .
roared the 80,157 inebriated fans in Booker Noe Bowl.
Well folks, yes, I understand the apparent confusion and perhaps even dissatisfaction with some of the things I point out about the bourbons I drink, but truly allow me to explain.
Baker's tastes like butter,
Baker's tastes like butter,
Baker's tastes like butter,
And dere is no udder.
Personally, the idea about a tub of Breakstone isn't a bad one, but I prefer my butter when it's 107 proof with a hint of oak.
The latest bottle of Baker's to enter my life from the recent Warehouse Sale at samswine.com is upon second tasting, perhaps, like the last bottle of Booker's from Sam's, the best bottle of Baker's I've ever had. Perhaps it's also no coincidence that both bottles bore labels that said Booker Noe himself had personally selected these bottles for Fred Rosen of Sam's. I guess both those gentleman know/knew their stuff, huh?
Normally, Baker's does indeed taste like butter. How the heck you can get 107 proof, seven year old bourbon whiskey to taste like drinking butter from a glass I don't know, but that's the deal. Supposedly has something to do with a special strain of yeast used in the fermentation process.
At any rate, this two shot glass, sipped at intervals during Wednesday afternoon whilst I listened to the radio before bedtime tasted like typical Baker's, but also with a hint of oak, the slightest touch of ginger, and a slight but noticeable taste of honey. Indeed, typical Baker's, but with that extra bit of flavor and yes folks, complexity that marks an extra special bottle of an already special bourbon.
