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  1. #1
    Enthusiast
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    How to drink bourbon

    I'm sure this topic has been addresed befor, but I wasn't sure where. How do you drink your bourbon and why? I almost always drink it with a few drops of water in a Pure Glass (from Maison du whisky, see my paraphanalia post). The drops of water seem to open the nose and to a lesser extent the palate. Room tempurature and the glass seem to greatly expand the bouquet. My palate seems to go a little dead with cold spirits.

    I'll occasionally have it in a perfect Manhattan on the rocks or mixed with ginger ale. This is usually when there is not a bourbon I really like.

    But that's just my taste. What's the best way for you?


  2. #2
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    Re: How to drink bourbon

    I like Different One's Different ways it seems, Heres how I Like the ones I have at home right now:

    (I almost always drink it in my favorite heavy bottomed old fashioned glass I like the heft it has)

    Blanton's & Woodford Reserve - Neat (they just coat the throat so well)
    Old Forester & EWSB '90 - one ice cube per 2 oz (they seem more refreshing that way)
    Jim Beam Black - 3 ice cubes per 3 3/4 oz ( i dunno i just like it )

    the old forester is good with ginger ale as well thouh the weather hasnt been too conducive to that recently (BRRRRRR. . . .Chilly).


    TomC


  3. #3
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    Re: How to drink bourbon

    I normally like my bourbon neat, with a tall glass of water or ginger ale, back. I believe in chasers, a few glasses of water or soda at cocktail time helps prevent dehydration overnight.
    I'm not too particular about glassware, unless I think the quality of the bourbon calls for a snifter. I'll make a Sazerac, Old Fashioned, Julep or Manhattan on occasion, particularly if a guest asks for one, serve all of those in 'Old Fashioned' glassware. But left to my own devices, I sample an ounce or so of Bourbon A, then another ounce or so of Bourbon B, then a shot of my almost-daily pour of Knob Creek while slurping away at my tall glass of water and ice, and call it a day. With a fairly good supply of whiskey to sample, I don't burn out on any one bourbon this way.

    For everyday chasers, I use Schwepps or Canada Dry Ginger Ale, and I'll sometimes mix rye with Stewart's Ginger Beer. Let me recommend Stewarts Ginger Beer, it's very spicy, somewhat sweet but it's the ginger-bite that I like. About twice as strong as the ginger ale's mentioned above. I find it in 4-packs at my grocery store, it's not cheap but it's good stuff.


  4. #4
    Guru
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    Sep 2001
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    Pelham, AL
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    Re: How to drink bourbon

    We have a very spicy local ginger ale in Alabama, Buffalo Rock. The packaging proclaims it to be made by an original, Civil War era recipe, but that makes no sense, to me. Maybe the base formula is a recipe that old, but I just don't believe they had carbonated beverages that long ago. Maybe I'm wrong, though.

    Tim


  5. #5
    Bourbonian of the Year 2003 and Super Moderator
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    Feb 2002
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    Kentucky
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    Re: How to drink bourbon

    I drink it neat at room temperature. I too like to have spring water at hand as it goes along . I don't do the ginger ale and bourbon thing but I like Vernor's the best. Aged in white oak barrells for 2 years used to be on the bottles I don't think I've seen an age statement lately I'll look next time I get some.

    Bobby Cox

  6. #6
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    Re: How to drink bourbon

    Nah,

    All it says now is "That Barrel Aged Taste",
    for whatever that is worth.

    TomC


  7. #7
    Bourbonian of the Year 2003 and Super Moderator
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    Re: How to drink bourbon

    Yeah It seemed to me the claim of 2 years in a barrell was long gone. The flavor is still there they probably developed a powder to dump in it during their process.

    Bobby Cox

  8. #8
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    Yummy

    MMmmmmmm. . . .

    essence of 2 year oak barrel,

    Thats gotta be one TASTY powder .

    TomC


  9. #9
    **DONOTDELETE**
    Guest

    Re: Yummy

    YUCKKO! MUCKKO!

    Linn Spencer

    Have Shotglass. Will Travel.

  10. #10
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    Dec 2001
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    Kansas City metro, US of A
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    Chasers

    I'll watch for that Buffalo brand, and I know I've seen Vernors but haven't tasted it. Root Beer, Spruce & Birch Beer and Ginger Beer predate 'carbonated soda' that's made with a syrup and carbonated water, you can find some good root beer, birch beer and ginger beer being made at microbreweries these days. One of my brewer buddies in Washington state makes the best root beer I've ever tasted. FWIW, I helped my Junior High Science Club brew Root Beer and sell it at football games to earn enough for field trips way back in the day (ours was mildly alcoholic, 1% perhaps, we leaked word on the fact that it had alcohol and it sold like hotcakes).

    If you're interested, I'll post a recipe for making your own ginger beer over in the recipe section.


 

 

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