Home Forums Hunting & Shooting Hunter's Campfire Whisky In The Old West?

Whatever the Saloon Keeper made in the back room

Yep, that Steelhead sure has a rye sense of humor when it comes to alcoholic beverages...

John

Tip o' the hat, steelhead. It was indeed funny and clever. Wrong, but funny and clever.

"Rub of the Brush"

( whiskey is a very intergral part of my daily regimen these times)

Getting thin looking from watering it down? Throw in a plug of tobacco. Adds the "kick" back too, a little nicotine overdose.

Delighted to see you posting again, kaywoodie!

I've really missed your posts!

I hope you and your wife are doing well.

Cheers from a friend in Sweden you have never met,
John

I had an American history professor in college who claimed that the fire water of the time did indeed include tobacco, Missouri River water, pepper and black powder.
He'd mix up a batch and invite some of us over. A little bit went a long way.

I hear tell Buffalo Hunters drank this



This is my preference

I've found there can be a noticeable barrel to barrel taste change with Blanton's.

I do really enjoy bottles from the "money" barrels.

Probably locally made stuff with the tobacco, water and who knows what. As said a lot of brands probably went toes up. OTH, by the time of railraods there was some really fine stuff brought in.

Anyone remember a thread about a riverboat being dug out? Have to look it up and see if whisky was found.

in my younger years.........

Old Crow predates the civil war. The recipe is no longer the same. Today it is just less aged Jim Beam.

Wasn't Old Crow the favorite of General Grant?

Just looked it up and the distiller says it was.

Could you explain the difference?

George Washington was a major Distiller and his Recipe has been brought back.
Into each cask or hogshead, throw nine gallons of water heated to ninety degrees of Farenheit’s thermometer, to which add forty pounds of Indian corn meal; agitate the mass briskly, and let it stand two hours, that it may open and prepare the grain for dissolution; now twelve gallons of boiling water are added, and briskly worked with the oar, then suffered to stand fifteen minutes – on the top of this, four gallons of luke-warm water are gently poured, and ten pounds of malt gently worked on the top, so as not to intermix with the corn meal, which is in that state suffered to stand thirty minutes, then fourteen gallons more of boiling water are added to the mass, and worked as before: this in that state is suffered to stand sixty minutes, then forty pounds of rye meal are now added, and worked well, and just as before the whole mass is suffered to stand from two to four hours, in proportion to the state of the weather: the calculation is, when cold water filled to within six inches of the top of the cask, will bring down the whole mass to seventy-five degrees. It is now yeasted … covered … and left until fit for the still."
Blanton's works well for me.

Not sure about that, but I recall a story about the disruption of Old Crow distribution being a real war time consideration. As in, let's get this over with, I cain't get no Ol' Crow. Woulda been fun to taste the original recipe, given the devotion it garnered.

Ben Holladay sold a few bottles of whishey,
interesting read.


http://www.fohbc.org/PDF_Files/Sullivan_Holladay.pdf

While in college in Colorado some of the guys decided they wanted to emulate the wild bunch by drinking Old Crow. Typical scene at one of the local bars after school found them drinking Coors and chasing it with shots of Old Crow, saw some of them get really drunk. I would have a shot or two to be sociable but declined any more than two shots of the stuff.

From what I've read it was not an uncommon way to make Indian trade whisky. Indians didn't know any better, mainly wanted to get the drunk feeling and a little nicotine poisoning supplemented with a little alcohol of one sort or another will surely give you that! Hangovers must have been epic.

HEY!! Watch it there Bub! That resembles me!!