Originally Posted by TMOliver

I feel it to be an affront to "good" Bourbon to use it in a Manhattan, a drink in which the Vermouth (and almost obligatory drop or two of Angostura bitters) substantially alter the flavor of the whisk(e)y. Likewise, Manhattans may be a waste of the few remaining "really rye" ryes.

Always remember that "cocktails" like Manhattans were developed and became popular to mask the raw flavors of available distilled spirits.

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The use of fine whisk(e)y in cocktails represents a gross violation of good sense, good order, and high moral values, a descent into a level of depraved indifference and degeneracy unacceptable except among primping, pompous pretentious pontificators, nattering nabobs as a former Balmerian used to call them!