The Manhattan

[voigtman]

I just checked their website ( http://www.vya.com/ ) and distribution is very limited for the total production of 800 cases. Just single locations in MA, MD, VA and just 2 locations in NY. Of course, they ship to lucky folks in the reciprocity states. If I ever see a bottle, I'm going to snag it.

[dgonano]

Just single locations in MA, MD, VA and just 2 locations in NY.

Those listed are the importers or wholesalers, so your local retailer should easily be able to place an order.

[wadewood]

I was downtown Seattle today and wondered in the wine shop across from the Pike Place market. They had Vya vermouth; spendy at 12.99 for a 375ml bottle, but is very tasty. I'm trying a little straight, but plan to make a Manhattan with VWFR Rye later tonight.

My last post for the week. We fly to Lexington in the morning. I'm leaving work and my laptop behind.

[gr8erdane]

Up to this point, the only manhattan I had ever tried was the Apple Manhattan concoction MM had at the Sampler this year and I wasn't overly impressed with that expression.

Well, I finally broke down to try a Manhattan using the formulation most seem to agree on here. I actually found a 350ml bottle of Noilly Pratt Sweet Vermouth, mixed it in the three to one ratio with my favorite rye VWFRR 13, added a dash of bitters and a cherry. Now comes the question. Do Angostura Bitters go bad or is this drink supposed to taste like licking an ash tray? That's the taste I got and really had to push myself to finish the drink. Bad bitters is the only explanation I can come up with for this. I've had the bottle for as long as I can remember but had never opened it prior to this occasion.

[bobbyc]

Do Angostura Bitters go bad

I guess anything can happen but the proofage is so high on those I imagine that a bottle should conceivably last indefinately. I tasted a drop of them and cannot label the flavor with any ashtray attributes.

[Gillman]

Bitters can't go bad. I think the burned taste may have come from using extra-aged whiskey. Try it again, Dane, with a younger bourbon or blended whiskey. You can't go wrong, the way you made it (whiskey choice apart) sounds faultless.

Gary

[cowdery]

Don't know what "dash" means to you, but literally one drop of bitters is enough. Sounds like too much bitters to me.

I also agree with Gary. Use a more moderate whiskey. It's worth another try.

[gr8erdane]

When I said dash, I did mean drops, two of them and I guess that must have been too much as you say. I may have to experiment in the morning (after working all night of course) and try again. And as Gary has suggested, will use a little younger whiskey. I'll review notes to see if there are any younger recommendations.

[OneCubeOnly]

I usually go pretty heavy on the bitters, but I'm trying to cut the sweetness of Martini & Rossi vermouth. I can't imagine bitters going bad. Try a midshelf bourbon you enjoy drinking straight with the same recipe.

[cowdery]

All this talk made me thirsty for a manhattan so I mixed one up from Rittenhouse Rye 100. It was sublime.