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. ^

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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.

What? $50 per bottle for Bookers? Special order? I used to buy it at my local liquor store for less than $20. That was a long time ago, but has the price really risen that much?

I'm too old for Bookers nowadays. Turkey 101 was always my go-to Bourbon, but now I'm trying out the newer small batch options and Rye.

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I'm curious, do you drink the rye straight or in mixed drinks?

The bottle of Bulleit Rye sitting in my desk drawer is sippin whiskey.

If you throw any $$ at it - don't mix.

I've had Manhattans made with Whistle Pig and last Friday night, Bulleit. The Whistle Pig version was very good. The Bulleit was a bit more sweet/aromatic than I like them but I suspect that was the recipe rather than the rye. I may pick up a bottle and try it, or try one straight up next time I am in a restaurant with one of the better ryes.

agree

In fact I just don't get it. Can you really tell the differnce with all the mixer in there?

At BA F lounge, I do mix the top stuff. Because I can....

Depends what the mixer is and how much you use.

Had a great bourbon in Denver at the Hyatt Regency but need to dig up the name. It was a local one and a little on the sweeter side. I wrote down the name but can't seem to find it. Going to try to track it down.

Edit... Think it was Breckenridge Distillery.

Well, based on the suggestions of my fellow FTers I picked up a bottle of Bulleit rye when I stopped to get a bottle of wine to go with dinner. I am giving it a try straight up for a nightcap. Very retro to have a rye nightcap I think. ;)

I do like it quite a bit. It is flavorful but not as sweet as bourbons I have had such as Blantons and some other single barrel bourbons. It is growning on me. It is a nice alternative to whisky, which I normally drink.

As far as mixing, I generally agree with the above responses to my question. I was just unfamiliar with rye except as a mixed drink. I do occasionally mix whisky as well, usually just with soda. A Lagavoulin and soda is great on a summer night, the salt and smoke in the water are really nice touches. I also recently had a stunning cocktail at Raines Law room with Ardbeg and another whisky in it.

But yes, the rye is growing on me! Thanks for the tip.

Did anyone manage to get any Buffalo Trace Antique Collection or van Winkles this fall? I'm Baltimore based and pretty much struck out... through the grace of some friends I fell into a Van Winkle Lot B 12 Yr old, old Rip Van WInkle 10 and Thomas Handy Rye... but I missed the Stagg and Weller (my favorites...)

FDW

I was able to get George T Stagg, Thomas Handy Sazerac and Eagle Rare 17 in PA

Shipped the Stagg and ER17 to a friend - owed him.

Wow you're a good friend....

Though I've been disappointed by the ER17- the ER10 is so good and so cheap though..

FDW

In fairness, he also made me aware of its availability. It was online only through PA state and had to be shipped to a PA address. Limit of one bottle per person and it sold out in about a half hour.

Bourbon lovers might want to join us in LEX next April at the FT DO linked in my signature.

Jefferson's Presidential Select 18
 

http://i250.photobucket.com/albums/g...230e2249a5.jpg

Found these two bottles yesterday dusted up and hidden in the wine room of a small shop. Had to pick them both up for the retirement collection.

Both batch 9. Can't wait to try them.

Bonus points if someone can guess the brand of hotel I am in.

I've fallen into some good stuff...
Elijah Craig 21.. very nice
http://www.flyertalk.com/forum/membe...ijah-craig.jpg
Willet 8.. I prefer the 18 and 21 but it's grown on me
http://www.flyertalk.com/forum/membe...709-willet.jpg
Evan William 23.. HAven't tried it yet.. had to get it sourced from the UK....
http://www.flyertalk.com/forum/membe...n-williams.jpg
I might have a bottle of Michters 20 coming my way...

FDW

Similar to the "Who Owns Your Beer", we have the whiskey/bourbon "Family Tree"

http://www.gq.com/life/food/201311/b...ter_gqmagazine

I'm a confirmed Scotch drinker, but Chestnut Farms Bourbon may make a convert out of me.

http://www.totalwine.com/_static/web...770750_4_3.jpg

When I'm out I usually order Basil Hayden. My current bottle at home is http://www.drinkupny.com/v/vspfiles/photos/S0760-2.jpg

I bought a couple bottles of 20 yr Hirsch at the bar a couple years back and it was terrible. I ended up dumping them in Manhattans and the customers thought I was doing them a favor (OK w/enough vermouth). Honestly, I can't think of another Bourbon aged > 18 years that I didn't like.

The bottle of Hirsch I bought a month ago was basically undrinkable. I poured it down the drain.

http://www.catedraldowhisky.com.br/

Here is the greatest collection of whisky ever. If you click on the 1 or 2 in the header you can then click on the white circles on the ground to zoom in on the labels. Just an amazing collection.

Had Makers 46 recently -very nice indeed.

Worst is Kessler

^ lol

http://www.thebeveragestore.com/medi...h-weed-reg.jpg

Every flying squadron should have some...;)

I'm a scotch drinker and haven't had much exposure to bourbon. I usually have a bottle of Maker's Mark in my liquor cabinet as a standby. Although this may seem a bit blasphemous, for making a good traditional eggnog (with raw eggs and such,) what are the recommendations?

Worst: somebody brought me a bottle of Black Eagle Honey bourbon that I swear had the bouquet of urinal disinfectant. It was terrible.

They now distribute to 39 states (including California). My FIL and I took their tour over the weekend, and it was great. And they are extremely generous with their samples.

Sadly, they can no longer call themselves the world's highest distillery. That honor now goes to Two Guns Distillery in Leadville, CO (which we visited earlier in the afternoon :p).

Not sure if everyone here heard the news, but Suntory of Japan is buying out Jim Beam and all it's brands of Bourbon. I'm guessing all the other Bourbon makers are thrilled about this. One reason is that it eliminates Jim Beam from the market, at least in the eyes of some people. And the other reason is that maybe someone will come buy them out someday.

Suntory's got a great whisky making history and if the plow some money into Jim Beam, good things can be coming from there... Four Roses was bought by Kirin and they've got some fantastic products coming out.. I cannot wait to get my hands on their 125 Edition Small Batch, which I had to buy overseas from England...

Bourbon is by definition an American products, regardless of who owns the company... it has to be made in America...

Just a FYI Wild Turkey is owned by the Italians, Bulleit by the Brits, Blanton's also by the Japanese... if you want to truly buy American your options are Buffalo Trace, Heaven Hill, Woodford and WIllett I believe... but whisky isn't even an American drink... just perfected in America (flame suit on...)

FDW

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.