Evan Williams Cherry Reserve

[Brisko]

Why do these cherry infused commercial bourbons taste so bad in comparison to homemade infusions?

Because actual cherries are expensive, compared to cherry flavoring.

[Gillman]

That sounds good, Ed.

There is a traditional drink called cherry bounce, which was made with brandy or later with good whiskey in some cases. Spirits combined with fresh, sweet fruit, like you made.

Here is my take on the word "bounce", and it doesn't come from the idea that too much will make you bounce off the walls a la Harvey Wallbanger.

I think (and honestly I haven't checked) it's from the French word "ponce", which means punch. So it's really an English expression in a roundabout way.

Anyone made a Harvey Wallbanger lately, by the way? If so let's discuss in another thread.

Gary

[cowdery]

That's why I think Red Stag is superior to the other cherry-flavored products, because they do an actual infusion and you can taste the difference.

Interesting side note. Chatting with Fred Noe last week, he mentioned that they originally wanted him to promote Red Stag but he demurred. Nothing against the product, he just didn't think anyone would believe he had anything to do with developing it.

[ebo]

That's why I think Red Stag is superior to the other cherry-flavored products, because they do an actual infusion and you can taste the difference.

Interesting side note. Chatting with Fred Noe last week, he mentioned that they originally wanted him to promote Red Stag but he demurred. Nothing against the product, he just didn't think anyone would believe he had anything to do with developing it.

I personally think Red Stag is horrible. It tastes like cherry cough medicine to me.