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Bert Orange

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  1. I think the answer is “the price will be unfair if it’s in the wild.”
  2. I’m gonna say that I love a good turkey burger. With bacon. Kinda kills a lot of the benefit though. But have you tried fucking with a lamb burger?
  3. And obviously with the sale of ET, KoK revived that mashbill and was the only one to use it until 1924. Not every barrel gets to become KoK for a host of reasons. So it’s a poor man’s, younger KoK, that is sold outside KY (even if in limited quantity).
  4. An extra 5-7 years of heat cycling will change the profile materially. But I pick out many common flavors.
  5. Old Forester ET, KoK and 1924 are all the same high corn mashbill. Just aged differently.
  6. Forget what Rice charges but always on the shelf. Give em a call.
  7. I’d smash that hard.
  8. Some Oscar pizza..
  9. Wife and daughter wanted steak. So I had to eat least make a reduction to honor “cooking”
  10. Had a pour of 1924 this week at Mastros for a client dinner. I enjoyed it immensely.
  11. At least try the egg salad sandwich with your boys. Sooooo worth it. It’s allocated. So are you asking secondary values?
  12. Hope you have time to plan, as this shit books up well in advance. my suggested roadmap is above, but if you want more specificity, I can charge you to build it. Kidding. Kinda. start - HH “you do bourbon” followed by drink at bar upstairs next - Bardstown bar and lunch finish - Willett guided tour and reservations at Bar Willett for dinner thereafter all of these take reservations and don’t wait too long to book
  13. Tour HH. Hit bar for a drink. Then pick one of Bardstown or Bar Willett to finish. You won’t regret it
  14. Don’t need to be a bourbon snob to enjoy the history and ambience. id hit Heaven Hill, Willett and Bardstown. Even non bourbon snobs will enjoy it. And they are all really educational. Oh, and killer bars at each one that offer more than bourbon. Some great craft cocktails.
  15. I added spinach for health adjacency.
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