black vs green JD

[2big4mysize]

okay I'm sure somebody knows. when the recipe calls for Jack Daniels do I want green or black label?

[Desertthorn]

I really think black label, but thats kind of only a guess

[not2late]

The black label whiskey is of a higher quality than the green label. They're both made of the same stuff, but the whiskey snobs grade the batches differently. If the batch is "top quality", then it gets the black label. The green label is everything else.

[2big4mysize]

so I need old number 7 the alcohol in them is now the same according to the store lady it used to be different.

[JenniferGreen]

Have to answer the Drinking question, as my DH says I have never met a drink that I didn't like...

Definitely BUY THE BLACK LABEL!!! quality is important, even if you are simply using it for cooking. I live in Bourbon country ... and I prefer Maker's Mark (has the fun red wax dip on the top of the bottle) to JD any day ...

[Heidi3]

never ever cook with it if it is not good enough to drink..so if you do not drink give me a sip and I will tell you...LOL....
oh yeah listen to Lynne she is a big whiskey drinker!!! LOL...Lynne have you ever even had whiskey????? ok maybe a toddy!!!!....you are a wino!!!!.....just like me!!!... :hug

[2big4mysize]

LOL I just had a thought I wil be adding rung 5 :yikes to my Atkins LOL so that is eat the bq 3 times the first week

[not2late]

Agree with nurselady: don't cook with anything you won't drink.

The really fine whiskeys have a vanilla-like taste to them, also alittle bit of an oak taste due to the aging process.

If you want to flavor, but not the alcohol, put the booze in a wide pan, like a skillet. Then cook over medium low heat. The alcohol will cook out (for the most part) and leave you with a thicker booze flavored liquid.

[NulloModo]

Ah, a subject I know something about .

The Black is supposedly higher quality, but both are pretty decent, for cooking purposes I would be very surprised if you could tell a difference between the black and the green.

My Bourbon of choice for drinking is Booker's, but at $50 per 750ml I'm not going to cook with it. Wild Turkey 101 is actually far better than JD at a similar price-point, at least to my tastes. Russel's Reserve is supposed to be pretty good if you prefer more of the sweet taste notes, but I haven't tried it yet.

Maker's Mark is a very mild Bourbon. It is made from a Corn and Wheat blend in nearly 51/49 proportions, as opposed to other bourbons made entirely from corn, or made with a higher percentage of corn. This gives it a softer taste, and if you are into wheated bourbons, it is pretty nice for the price. Personally I like something with more bite and kick, hence the Booker's, which is a bit peppery, oakey, smokey, and just downright viscious (as well was viscous). The other nice thing about it is that it is bottled cask strength (my last bottle was 126 proof, as opposed to JD which is 80 proof) and is unfiltered, so you can really control the strength on a per glass basis, whether you just sprinkle in a couple drops of spring water to open the bouqet, or if you want to add a little bit more to lessen the bite.

For cooking several brands are better bang for the buck than JD, and in fact taste mighty fine for drinking as well: Evan Williams, George Dickel (technically not Bourbon, but Tennessee Whiskey, same as JD), Jim Beam, and Ezra Brooks all come to mind.

[Heidi3]

Sorry Nullo but I have to loudly protest...I can taste Wild Turkey in food and think it has the crappiest flavor of any whiskey ....I agree with the rest of what you said...although I am not a big whiskey drinker I do like it in cooking and have no shame I will snitch from the $50 bottle when I am making a dish.it is just a shot and well worth it!!!..the reason is the vanilla flavor as Not2Late said earlier the good stuff has such deep flavor that when I make a dish it warrants a splash of it...but then I have an ego about cooking....I even keep some aged spendy bourbon on hand with get this ...a vanilla bean in it...I know sacreligious ...but you would not push my food away I bet!!! OH NO WILD TURKEY :thumbsdo: that is the worst flavor!!!!.....

[NulloModo]

Well, if you aren't a big whiskey fan then Wild Turkey may not be your bag... it is certainly pretty intense. Maker's Mark has a lot of vanilla overtones, and I know several people who infuse it with Vanilla beans for mixed drinks, all depends what you are looking for I guess. Like I said, I prefer the ones that aren't quite as sweet, my roomate loves Evan Williams, which has very strong sweet notes, but while I will drink it occasionally, I prefer others for my buck, but it does get great reviews from a lot of people.

Hard liquor in cooking is a lot like wine IMO. Some people swear by using only the best, but others counter that the heat involved in cooking and the other flavors can totally obliterate the subtle differences between a bottle of two buck chuck and a $100 vintage Bordeaux. Use what works for you .

[Heidi3]

Wild Turkey reminds me of botta bags on ski lifts in Vermont when I was pretty young and after a while the after affect of the massive consumption.....Wild Turkey and Southern Comfort ..both have lingering memories for me!!!.....it was all we could afford as kids.....yuk.....if you open the bottle in front of me ..I have a gag reflex!!!!....damage I guess....

[not2late]

Anyone here like the Scottish and Irish versions of grain mash?

[Heidi3]

glenfiddich single malt scotch :wave I am feeling a bit strange being so intrigued about a booze chat so early in the morning...but you know what ...I got a lot on my mind this week so this is not surprising at all!!!! LOL.....I do like a glass of single malt on the rocks once in a while...yes...but I am a vodka girl!!! I love good vodka and I really love vodka and caviar.....in blue jeans and flannel shirts!!!!....LOL.....seriously!

[NulloModo]

Ah, well, overindulging in anything can leave some nasty after-effects... Similar experience you had with Wild Turkey, I had with Bacardi 151... (not that I still don't indulge, I just need to be in the right state of mind).

I'm definately more of a bourbon fan than of Irish of Scotch Whisky, but there are some good ones out there. I had a chance to sample a couple Islay Malts a while back (which I could remember the names) and that was some darn good stuff, smokey, peaty, salty, yum.

A good Rye can also be wonderful, but it is really hard to find straight Rye nowadays. Old Overholt isn't bad, and it's cheap, but I wish more liquor stores carried a wider variety. Usually when you go in and ask for Rye you get pointed to Canadian Whiskey instead...