Episode 29: Loctoberfest! Jack Daniels SBBP Rye, 1792 SiB & Sazerac Rye

[@BourbonNerd-LFTP]

Good to see you back my friend!🥃🥃🥃

[@LoctarsBarrelBreakdown]

Cheers my friend!

[@jeffkastl1290]

Happy to hear that the job cares about you and your hard work. Congratulations on this promotion. Great review 🥃

[@LoctarsBarrelBreakdown]

Thank you! Cheers!

[@travisrobeson306]

Good reviews! Always enjoy your thoughts!

[@LoctarsBarrelBreakdown]

Thank you!

[@OldFashionedWays]

been a while glad to see you back. some fun pours today. keep it up cheers

[@LoctarsBarrelBreakdown]

Cheers my friend!

[@BourbonHaul]

What’s up locate. Hope you are well my friend

[@LoctarsBarrelBreakdown]

Things are looking up for sure

[@Father_Fortenberry_LFTP]

Saz is my favorite daily drinker.

[@LoctarsBarrelBreakdown]

Not a bad rye at all!

[@vincenteverett6883]

Hey there. Looks like im in your neck of the woods. Saw your Rebecca Creek 16 yr review. I just opened one this weekend. If u want to try it to compare to your batch lmk. I got some rare stuff if u ever want to taste. Think Pappy 20 from 2012. Good reviews btw.

[@LoctarsBarrelBreakdown]

Awesome, thank you! I loved the rebecca creek 16 year I had, passed it on to another local to try what I had left though.

[@StillLivinginthewoods]

I don't think that the banana note in JD is from the charcoal filtration. Dickel uses the same process and there is no banana in Dickel. I suspect that Brown-Forman uses the Old Forester yeast strain across all of their brands, and that is what gives ALL of their products a banana note. I don't know this for sure... but at least 90%. I waited tables and tended bar in Tex-Mex restaurants (Houston) throughout all of my 20s, into my early 30s, and it was my favorite line of work *ever* ... by far.

[@LoctarsBarrelBreakdown]

No clue what the banana comes from, that comment was the bitterness on the banana note though, not on the banana note itself