I was born and raised in Bourbon country in Kentucky and Henry McKenna was in my baby bottle... and still is! Like K9AF said, Henry's subtlety is exactly why I like it so much. It is a "Table Bourbon" just like a table wine... made for everyday porch sippin' .... If it was more intense I would grow tired of it quickly. The low price isn't that important to me, I can and do buy pretty much whatever I want... but $25 bucks for a handle sure doesn't hurt my feelings any. Hot corn cold corn bring along the demijohn!
Bought my first bottle of McKenna Sour Mash. It lacks that full woodsy warmth glow finish. That being said, it's not offensive, at all. It's easy sippin' bourbon. Sorta like Levi's as opposed to Slacks.
I've been a fan of the 'regular' 80 proof Henry McKenna for over 45 years. The MAIN thing I like about it, is what some of the bourbon 'snobs' don't is it's LACK of 'slap-you-in-the-face', or as you referred to it as 'intensity.' And, as I am sure you'll agree, the taste of a bourbon is TOTALLY subjective. But that's WHY there are dozens, if not hundreds of them.
well, paid about 40 for two of these handles. i did want something different but not this taste of hay. i'm going to try and drink these, but i'm not sure i can. wish i'd gotten my usual dickel #8.
Ummmmm... Sour mash doesn't use anything that's gone into the still. They keep part of the mash that's fermented, which means it has a ton of yeast in it, and add the fresh mash on that. This helps the fermentation hey started faster, which doesn't allow any unwanted beasties to take hold. You are right in comparing it to sourdough bread, and for the same reason. Sourdough bread uses a bit of the previous batch to provide the yeast starter.
I think you're mistaken there Steve, most people use "spent mash", meaning it's been fermented and distilled. Brewers do it differently, of course, because they don't distill anything.
@@TheRotgutReview Interesting. I'd seen references to it being done the other way, but doing more research tonight, I do see that as well now. The really odd part is that yes, yeast loves feasting on their weaker/dead brethren, but this adds some generally undesirable (in beer at least) compounds to the brew. I wonder to what extent the diacetyl is removed in the distillation process. More research is required, but thanks for the correction.
Yessss, I’m right down the street from Rays!! Hey big heads up!!! Brook Falls Discount liquor is closing, everything must go!!! Buy 6 bottles, get 40% off!!!! It’s starting to get thin, but some real good scotches still on the shelves as of this AM!!!
I wonder if the bourbon hounds will go nuts over this purely for the Henry McKenna name like they go nuts over benchmark propane purely just a Buffalo Trace product even though it is bottom shelf
That does seen to be the way of things, buy all the highly rated stuff until you can't and then buy the vaguely related stuff until that becomes rare, making it appear more valuable and everyone buys that up,too.
@@TheRotgutReview The sour mash process has been explained to me several times, some at distilleries. According to Wiki, you are right and all those poor souls are "misinformed".
@@patrickfulmer9596 Some distilleries may do it differently but to my understanding using stillage is the most common method. Maybe that's changing now that there are so many distilleries experimenting with new things
I was born and raised in Bourbon country in Kentucky and Henry McKenna was in my baby bottle... and still is! Like K9AF said, Henry's subtlety is exactly why I like it so much. It is a "Table Bourbon" just like a table wine... made for everyday porch sippin' .... If it was more intense I would grow tired of it quickly. The low price isn't that important to me, I can and do buy pretty much whatever I want... but $25 bucks for a handle sure doesn't hurt my feelings any. Hot corn cold corn bring along the demijohn!
Yes! That "cherry now n' later" note is definitely there!! Grabbed 2 bottles (750ml) for $12 each! Not disappointed.
I'm glad we weren't the only ones to get that note! It's really solid for the price.
Bought my first bottle of McKenna Sour Mash. It lacks that full woodsy warmth glow finish. That being said, it's not offensive, at all. It's easy sippin' bourbon. Sorta like Levi's as opposed to Slacks.
I found it a bit bland, but for $8.99, I was pleased.
In North Carolina a handle is always under $25, usually around $22.
It's great with coke, kinda boring by itself.
I've been a fan of the 'regular' 80 proof Henry McKenna for over 45 years. The MAIN thing I like about it, is what some of the bourbon 'snobs' don't is it's LACK of 'slap-you-in-the-face', or as you referred to it as 'intensity.' And, as I am sure you'll agree, the taste of a bourbon is TOTALLY subjective. But that's WHY there are dozens, if not hundreds of them.
Sure, that makes sense. I can totally understand why you prefer it.
well, paid about 40 for two of these handles. i did want something different but not this taste of hay. i'm going to try and drink these, but i'm not sure i can. wish i'd gotten my usual dickel #8.
I like my bottom shelf bottles. Saves me from killing the more expensive juice. Cheers guys
Oh for sure, you can't just be drinking expensive stuff constantly, that ain't good for your perspective or your wallet.
What a nice civilized conversation.
We're nothing if not the most genteel of gentlefolk.
Ummmmm... Sour mash doesn't use anything that's gone into the still. They keep part of the mash that's fermented, which means it has a ton of yeast in it, and add the fresh mash on that. This helps the fermentation hey started faster, which doesn't allow any unwanted beasties to take hold.
You are right in comparing it to sourdough bread, and for the same reason. Sourdough bread uses a bit of the previous batch to provide the yeast starter.
I think you're mistaken there Steve, most people use "spent mash", meaning it's been fermented and distilled. Brewers do it differently, of course, because they don't distill anything.
en.m.wikipedia.org/wiki/Sour_mash The little dead yeast beasties are the food for their brethren. Little fermenty cannibalism.
@@TheRotgutReview Interesting. I'd seen references to it being done the other way, but doing more research tonight, I do see that as well now. The really odd part is that yes, yeast loves feasting on their weaker/dead brethren, but this adds some generally undesirable (in beer at least) compounds to the brew. I wonder to what extent the diacetyl is removed in the distillation process. More research is required, but thanks for the correction.
WT 101 1.75 for about $40. No contest.
We'll have to compare the two!
Thanks guys - what a handle - who is going to drink all of that???
Us and whoever visits this winter, I'm guessing.
Clearly you haven't been to Wisconsin lol ;)
Hey Guys, I’m in the area, what are some of your favorite liquor stores around town!!??
Rays Wine and Spirits in Wauwatosa! Mostly because that's where Edd works, but also for the selection and the great events they have!
Yessss, I’m right down the street from Rays!!
Hey big heads up!!! Brook Falls Discount liquor is closing, everything must go!!! Buy 6 bottles, get 40% off!!!! It’s starting to get thin, but some real good scotches still on the shelves as of this AM!!!
I wonder if the bourbon hounds will go nuts over this purely for the Henry McKenna name like they go nuts over benchmark propane purely just a Buffalo Trace product even though it is bottom shelf
That does seen to be the way of things, buy all the highly rated stuff until you can't and then buy the vaguely related stuff until that becomes rare, making it appear more valuable and everyone buys that up,too.
The handle was great
That doesn't sound right.
What doesn't Patrick?
@@TheRotgutReview The sour mash process has been explained to me several times, some at distilleries. According to Wiki, you are right and all those poor souls are "misinformed".
@@patrickfulmer9596 Some distilleries may do it differently but to my understanding using stillage is the most common method. Maybe that's changing now that there are so many distilleries experimenting with new things