As with most of the above posters, I have been on a big Manhattan kick. About a month ago I had an Aged Manhattan at a high end restaurant, it had Whistle Pig, Antica, not sure what bitters and was barrel aged for 30days. I gotta say it was delicious and has sent me on a major Manhattan run. I have dialed in my recipe using Jefferson's 10yo Rye, Noilly Pratt Rouge and Peychards. In a 3oz/.75oz/5drop ratio.

I also just bought a 2L Barrel online earlier this week and am eagerly awaiting its arrival to age my own beverages. I will post my results as it progresses.