"Remember that your sense of humor is inversely proportional to your level of intolerance."
- Serge Storms
Well I tried the Van Winkle rye in a Sazerac last night and was actually a bit disapointed. It was almost a little too strongly flavored - the rye seemed too up-front instead of harmonizing with the other tastes. So it was a good experiment, and I might try it again sometime, but for now I'll stick with some lighter ryes and drink the VW straight.
I agree that in general a top shelf product shouldn't be mixed with swill, but I also feel a top shelf high end product shouldn't really be in a cocktail, even if you mix it with something real high end also.
However, TRYING doesn't hurt, I mean what... there's still something left in the bottle right? But I would only do it at home and never in a bar.
My experience comes out disappointing too in the past with this. I took a very good agricole rum and made a basic mojito but it was really a waste. It was just better to drink the rum neat to enjoy it's nuances.
So I tend to stay away from this.
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