Agreed. Can't really see how "it takes Beam out of the market". Hard to improve on the small batch Beam products, but I wouldn't put it past Suntory.

There are some folks out there who won't buy from a Japanese owned company (although they'd probably use an impolite monosyllable for the adjective), even if the product is still made in the US.

OTOH, those folks are unlikely to know, unless somehow "Iconic American brand bought by foreigners" gets scared up on a certain cable news channel whose existence is in part to pander to same said folks.

I usually drink my liquor by itself, but a local restaurant was featuring a Woodford manhattan and I tried one. I could get used to that. Bought a bottle of vermouth but can't duplicate the flavor. Any suggestions? Mine doesn't taste as sweet as theirs.

Also picked up a bottle of Willet tonight but the bottle looks nothing like the picture in an earlier post. Mine is a very bottom heavy bottle with minimal labeling. I need to take a closer look in daylight, when sober.

1st thought - are you using a few dashes of Angostura Bitters ? 2nd - don't be afraid of the vermouth. 1/3 is about right. A Manhattan isn't a Martini. If the drink still sucks, upgrade the vermouth to something like Carpano Antica. You'll be glad you did.

I used Martini & Rossi Rosso. I followed the recipe on the back. I have the bitters and will add next time. You didn't mention the cherry. I tried a little of the juice but it still wasn't the right degree of sweetness. I'll probably stop by the bar tonight and see if one of the bartenders wants to share the formula. Thanks for the tip.

I find Maraschino cherries disgusting. In the old days when I worked for people who used them, I often thought I'd rather stick my hand in a jar of donkey piss than into that sticky sweet goo. Unless your body has a specific need for Red Dye #2, stay away and don't put any of that crap in a Manhattan. Find some dark cherries marinated in booze or do it yourself with your liquor of choice. I've tried Brandy, Rum, Tuaca, Rye, Southern Comfort, Yukon Jack & Bourbon so far. Ain't nothing hard about it and they all turned out great.

Anyone have an opinion on Bookers Bourbon?

I agree. Top bars use dark non-modified cherries with seeds. I just had a great Manhattan at Harry's Bar in Paris like that.

I'm sure it must be mentioned earlier in this thread, right? I used to buy Bookers by the case when I was younger. It's a bit too strong for me now, but you can always water it down.

I used to use Bookers as a test to see if someone was a real Bourbon drinker. I'd give them a shot and if they went running for someplace to throw up, they were out of the Bourbon Academy! :p

And I had a friend who was a Vietnam Marine who owned a bar. I brought in my own bottle for him to try, and he loved it. Too much. A woman was giving him some lip and he pulled out his .45 and fired a round into the ceiling to let her know how he felt. The next day he told me that Bookers was banned. :)

Thanks, I'll search the thread to find any comments. I read some good things about it elsewhere basically describing it as "Quintessential Bourbon, the very model of full-bodied bourbon, cherry-picked barrels, uncut, and unfiltered. If people want to know what the essence of bourbon tastes like, I send them to Bookers." Sounded pretty good to me so I went ahead and ordered a bottle.

The pot still reserve? http://upload.wikimedia.org/wikipedi...f6/Willett.jpg? as opposed to the single barrel or the rye?

Since we're talking 'cask strengths', make mine George T Stagg w/1 cube (so it doesn't burn off my nose hairs. Actually, make it no cube. I've gotta do something about those buggers) !

Heard great things...but sadly I haven't actually been able to spot a bottle of the acclaimed Stagg in the wild.

That's it. Going to try it in a minute.

Not bad. Kind of tangy, citrus notes. A little higher proof than I would have liked. It will not replace Basil Hayden's on my top shelf. A little too salty and not as sweet.