BourbonEnthusiast.com

I will start this out. You are encouraged to add to this list the things you think every great bourbon will have. There are no constraints on what you can put down (it does have to apply to bourbon and the drinking thereof), but think of what YOU like. No one is judging you. This is for fun (and maybe a bit of entertainment?)/

(1) A great bourbon will have some of the rich buttery vanilla/caramel flavors from the barrel.

sweet always, smoky and sweet is even better.

Not set in stone but, a great bourbon will be at least 100 proof.

I need the big chewy mouthfeel and strong barrel char notes

ebo wrote:Not set in stone but, a great bourbon will be at least 100 proof.

agreed 100%. 100-105 seems about right to me. Now and then I like a barrel proofer, but by two favorite regulars are 100 proof HH 6 year, and 103 proof Dickel 9 year. Id be happy just having those two.

I like bourbon with a bit of a burn. Not to be reminiscent of drinking kerosene, but something along the lines of OWA.

A great bourbon will have spent at least 10 summers in new American Oak barrels.
Joe

Bourbon Joe wrote:A great bourbon will have spent at least 10 summers in new American Oak barrels.
Joe

at least 10?

I say, 6-12 years....and usually find myself in the 6-9 year range.

6 year HH BIB, 7.5 year Bookers and 9 year Dickel hand selected barrels are all my three current favorites.

A great bourbon will have a complex nose that changes with oxidation, a syrupy mouth feel, great balance from front-mid-back of palate and a long, lingering finish.

A balanced flavor throughout. Bot too sweet, not too dry, and not too spiced. A very warm sensation causing you to want more and not be overwhelmed.

I agree on the 100 proof but I would not go past 115 for my palate. In fact some of my favorites are at 90-95.

I don't mind cheap either.

I have found I like a thicker mouth feel, lightly sweet (close to dry) with some spicy burn up front to mid palate, and that deep oak and smoke finish that lingers as you contemplate life.

A little spice on the finish that grabs the back of your tongue.

For me it has to be smokey and moderately sweet with a very light spicy burn, in this site you can find more information http://www.swisscubancigars.es/blog/

Usually aged 10-15 years
100 proof minimum, prefer 105-120
Somewhat thicker mouth feel
A dry numbing sensation on the cheeks not unlike a weak shot of novacaine
A nice spicy burn that does not start immediately but slowly takes over throughout the sip
A definite caramel flavor, or better yet, a smokey, almost burnt caramel and/or toffee taste
A nice balance between the oak and the tannins