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.

To be fair, the day-glo red cherries that one buys at the store labelled "maraschino cherries" are NOT real maraschino cherries. Real maraschino cherries are Marasca cherries preserved in maraschino liqueur, which is a liqueur made from Marasca cherries. Marasca cherries are only grown on the Dalmatian coast, IIRC.

The imitation "maraschino cherries" you buy in the store are other varieties of cherry preserved in a soup of chemicals and sugar.

The dark cherries you get in drinks at bars that take their cocktails seriously are probably not maraschino cherries (since marasca cherries are pretty rare) but are another variety of cherry soaked in booze (could even be maraschino liqueur - I think Luxardo is the most widely available brand).

Luxardo are good, but cost more than the Bourbon. That's why we make our own.

Best: 23 year old Pappy Van Winkle(if you can find it)
Smoothest: Basil Hayden
Honorable mention(not Bourbon): Crown Royal

There are some places in Manhattan that make their own marinated cherries. The bar at Boulud Sud had some wonderful ones for instance.

I prefer Blanton's and Basil Hayden...Jack Daniel's Single Barrel is also another one of my favorites, though technically not really a bourbon.

I'm def a scotch guy. But if I have to give a pass on a bourbon it's woodford.
Best bourbon I've tasted

George T Stagg

If you are the type of Scotch drinker who likes Macallan type products, I recommend Basil Hayden. Sort of the Bourbon for the Scotch drinker, IMO.

In my limited experience with bourbon, ill add to the Eagle Rare party. Buffalo trace was pretty good as well. I also prefer a Makers when i dont want to take the hit to my wallet.

Local liquor store called, my bottle of Pappy 23 has arrived, and none too soon, as my current bottle is about done. Otherwise, my daily bourbon is either Buffalo Trace or Basil when I'm slumming it.

The 23 is great no doubt, but it cost TWICE as much as the 20. That's why it's usually available and the 20 isn't.

Was previously on a Basil Hayden kick but now I am on an Eagle Rare kick.

Local store just got some Pappy 15 in. The price is $700. Thanks, I'll wait till next year when a new batch is released. When pappy was readily available they would sell the 23 for $200.

And the 20 was 90-something $$ wholesale 3 years ago. Here's one explanation: http://fredminnick.com/whos-blame-60...py-van-winkle/

They are now serving Buffalo Trace in the lounge at the IC London - Westminster. ^ Help yourself.

Who would have thought of all places.
Thanks for the tip to go back to IC to "freshen up" before heading out to eat after workday. I will leave some for others in two weeks time! :D
But I did have a Pappy 23 at the HK American Club last week.

I have a new favorite! Angels Envy. Bought a bottle last week and enjoyed some on the rocks over the weekend. Very good taste with a smooth, late kick. Definitely a step up from Woodford, Basil or Makers.
Since I can't find Pappy in these parts (and I'm still kicking myself for not buying multiple bottles 2 years ago), this will be my go to bourbon.

Haven't consumed any in maybe 3 years. As i recall, AV is aged in Port barrels. Kind of a different flavor profile. Can't say I loved it or hated it. This I can say - it took me a long time to get rid of the 3 I bought for my bar. Just about all the 50 other Bourbons sold better. In fact I may have consumed most of it, being a team player & all.

If it is aged in Port barrels, it is probably not "real" bourbon?

And you are a credit to your industry, taking it for the team and making sure every bourbon finds a home. ;-)

If you ever need some help in this endeavor in the future.....I'm here for you. Just sayin'....:D

This thread is full of truly generous people. Will volunteer their time and liver without a thought ...

I found another great Bourbon bar/restaurant in London. http://www.burgerandlobster.com/

They have Pappy 12 year old Bourbon and Pappy Family Reserve Rye, 13 years old, plus Bookers and all the other top names. 12 pounds a glass for the Pappy and the glass is poured quite healthy.

The Pappy bourbon was just as smooth as you'd expect, but I was disappointed by the Pappy Rye. It was unmistakably Rye but not at all smooth, nor as good as some other Rye's I've tried recently.

Good food, great Bourbon, and now "A HEALTHY POUR" ? Today's London has nothing in common with the one I knew.

My Mother went to Oxford from 1983-1985. She tells some great stories about how things used to be :eek:

You're right. Across all of the UK and Ireland, every pub and bar pours carefully measured shots. I can only think of a few high end hotel bars, like the Four Seasons London, that allow their bar staff to free pour into a glass. I'm not sure if that's the reason this place is so popular, but it can't hurt. Get there early by the way as it fills up quickly around 6:30pm every night.

I didn't try the Pappy Rye at first since I could see the bottle was nearly empty and probably not enough there for a healthy pour. Then I noticed that there was another full bottle right behind it! Ditto for the Bourbon. No shortage of Pappy here.

Any where in the world they have those 'milking machines' behind the bar, I just automatically order a triple.

Speaking of the change in British pubs, did anyone see this article from last month's Times?

Saving an Endangered British Species: The Pub

Not to be a nit picker but there is no such thing as Pappy 12 yo Bourbon or Pappy Family Reserve... it's Van Winkle Special Reserve 12 year, Lot B and Van Winkle Family Reserve Rye, 12 yo... I know it's semantics but it's kind of like spelling it QUANTAS.....

That all being said, 12 pounds is a very very respectable price for a pour... I've always preferred the Old Rip Van Winkle 10 yo to the 12 yo but it is still quite delicious...

In the UK, look for Blantons Straight from the Barrel and Blantons Gold. Neither product is sold in the US and they are both delicious... I've also seen fairly good availability of another exceptional bourbon in the UK, the Four Roses 125 Anniversary Small Batch Limited Edition... it's quite a nice pour....

I think that Angel's Ency is just finished in port barrels. Much of the aging, as per the bourbon rules takes place in new American Oak barrels...

FDW

There is a great Bourbon Selection in London at the IC Westminster Blue Boar Bar. They have Pappy Van Winkle family reserve 20 yo at circa £22 a glass. They have Buffalo Trace in the Club Lounge too.

I like Burger Lobster but the long waits for a table tend to put me off.

just to let you guys know, an Irish bar will pour a standard measure of 35.5ml (1.2oz), whereas a UK bar has a standard measure of just 25ml (0.8oz)

This means I only need to order a double !