To continue with my current rye whisky obsession ...
I recently noticed that Bourbon's that I really love taste funny after drinking rye.
Too corny and oily - its almost as if I can no longer taste their rye content afterwards.
This effect lasts about an hour.
I was convinced of this last night. Had just tried my first couple of glasses of Pappy Van Winkle 13, which is just *so good*, and decided to compare it with one of my favourite Bourbons - EC 12YO.
It just did not taste right. I then realised that is why I found JB white and black so bad the other week. The Sazerac had affected my palate so markedly.
Has anyone else noticed this ?