Probably more NAFTA than transport, but yes. :)

Never tasted Bourbon in my life....next time I'm in an airport lounge I must give it a go.
Do you drink it straight or use a mixer?

If you've never tasted it, why would you use a mixer ?

Depends on the bourbon. Good stuff neat, inexpensive stuff with coke (or another mixer.)

Makers' is kind of on the fence.

It's sweeter than scotch. Try Basil Hayden's or Knob Creek for starters...or Woodford Reserve.

Maker's Mark is the de facto not-cheap-but-not-fancy bourbon that would be top shelf in a dive bar and well in a fancy bar.

Drink bourbon as you would scotch: the fancier stuff should be drunk with a little water or a little ice; the less fancy stuff gets mixed with other stuff.

Thanks for that....^

To keep everyone happy I shall taste it without a mixer first. :)

So, I gave this a try last night and I have to say that it wasn't bad at all. It is about $9 more a bottle than Bulleit Rye, however, so that will probably remain my go-to for now.

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

[email protected]

I've been enjoying a bottle of Rock Hill Farms. It's from Buffalo Trace. Quite good stuff, and a solid value at under $50. Jason of Sour Mash Manifesto awarded it an "outstanding/superb" rating.

Rock Hill Farm Single Barrel Bourbon, 50% abv (100 Proof), $45-50
Background: Rock Hill Farm is a Single Barrel bourbon made by Buffalo Trace in Frankfort, KY. Like Blanton’s, Rock Hill Farm is made using Buffalo Trace’s mash bill #2.

Color: Deep Golden/Amber

Nose: Corn, honey, apple cider, a sprinkle of rye, mint, and wet oak. What a fantastic nose this is, and with fruit and corn prevailing and enough oak and spice character to keep it lively.

Flavor: Again we have corn right from the fore, loads of honey, rye, peppery bite, burned sugar, maple, and again that apple note.

Finish: Moderate length -fruity with caramel and peppery spice.

Overall: Rock Hill Farm is a tremendous bourbon that really doesn’t get its due. It has depth and layers of flavor that Blanton’s didn’t quite measure up to. More than anything I enjoyed the balance of grain and fruit that shines through.

Sour Mash Manifesto Rating: 9.0 (Outstanding/Superb)

Since we've met, and I have some feeling for your objective perspective, I read your post after driving in (3 hours) from Houston, unloading the car, and pouring about 4 ounces of Dickel Red Label (Cheap!) over ice before facing 3 days or emails and FT 'Catch up".

Tasted pretty damn good as a reward from having successfully transited Navasota, BCS, Hearne, Calvert (speed trap) Marlin, and Riesel (minor speed trap) and arrived home as darkness fell over the prairie.

On the other hand, a tumbler of Old Crow would have probably tasted good too.

Just had some 1835 in Phnom Penh of all places (the Lone Star). Middle of the pack at best IMO. Light & nondescript w/a high rye content (I think). Tastes like Canadian Whiskey almost.

Had my first ever Old Fashioned last week at a local cigar bar called, appropriately, Whiskey. I definitely enjoyed it though I may ask for it over rocks next time (this was served straight up). Nice to find a new cocktail every now and again ^

My favorite cocktail, by far. Had a couple of really good ones a couple of weekends ago at Steinheimer's Lounge at The Westin La Cantera while kicked back and watching the Spurs get by the Warriors on their 100" HDTV screen. ^

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

[email protected]

The OF is a cocktail of ancient lineage, often ascribed to attempts (as with the Manhattan) to "gentle" the "raw" of edge of much of early American whisky (which suggests that it continued popular thru Prohibition, when the quality and consistency of available whisky was questionable). Certainly, an OF represents a good way to enliven many of the customary "well" brands, but represents a less than optimal way to enjoy better Bourbon, Sour Mash or Rye.

I don't think I've ever run into and OF served "Up", since the "muddling" in the bottom of a heavy cut glass or crystal "short/rocks" glass glass dates back many, many decades. Some of us cling to the custom of using cane sugar instead of simple syrup, Angostura bitters, a twist of lemon peel, and a little water in the muddling, then adding ice (large cubes/chunks) and whisky (eschewing the barman's dose of club soda) and the orange slice and cherry, traditional at least in the modern era.

Somehow, for me at least, there's no better use for a short heavy Waterford crystal tumbler, its cut facets casting a colorful aura in the evening's light, than to mix, serve and enjoy of good OF. Speak of "Comfort Food"....Well that's a "Comfort Drink", a calmative and restorative ranking with a snifter of good Cognac or Armagnac.

I've never heard of such a thing! An old fashioned should be served on the rocks. And not too sweet!

Oh, TMOliver, I think we'd be fast friends.

I really enjoy drinking a good bourbon.

My first choice is Booker's but at $50+/bottle and a special order, I don't drink it all that often.

My everyday drinking Bourbon is Wild Turkey 101 (NOT 86) so I guess that I'm one of the love-it types. What's funny is that a friend of mine had always drunk Maker's Mark and when she tried WT 101, she switched..so I guess I'm not alone in the love-it category.