Do you prefer cocktails or neat?

[mross]

So which way would you prefer to have your bourbon; cocktail or neat? I'm curious because I started out drinking 7&7 and VO and ginger. I became curious as to what my mixers tasted like on their own. The 7 was a bit harsh but the VO was wonderful. After that I never went back and always go for neat. As to what do you do with a bourbon that is bad? I don't buy it,

[dad-proof]

I started with Jack & Coke, then moved to Knob Creek & Coke. When I moved to Atlanta my neighborhood store recommended OWA and ORVW 10, so I listened, but them home and began drowning those in Coke. But I quickly realized that those squat bottle, paper label beauties tasted pretty darn good on their own. So I graduated to ice only and eventually neat. (As for my timing, I cam to this realization just about the time that they became hard, and then impossible, to find. Hahaha - Oh well. As someone without the time or inclination to relentlessly hunt, it did open up the door to exploration, so I probably owe my last ~10 year journey through Scotch, Ryes and back to Bourbons to the "pappiez" craze, although for exactly the opposite reason as many.)

 

Currently, I might do a cocktail at a restaurant, but I am much more interested in the overall concoction than to the spirits used. 

 

With my own whiskey, I go for neat, a splash of water, and/or a bit of ice. I can enjoy a high/barrel proof whiskey from time to time, but have found that my "sweet spot" is typically ~90-95 proof. There are a ton of good neat options in that range - OF Statesman, RR10, Blanton's, FR SmBS - but I don't hesitate to add water/ice to higher proofed options if that's what I'm in the mood for. 

[beasled]

Depends entirely on the mood. If I'm in a ponderous, relaxed mood I can make a neat pour last a while, usually with a drop of water. Other days there's nothing better than filling a rocks glass with ice and pouring something uncomplicated over it, other times an old fashioned hits the spot. 

[BadHatHarry]

I prefer BT on the rocks most of the time. Very rarely drink anything neat. 
If I’m out I like a good old fashioned for a cocktail.  If I’m at the house and in a cocktail mood I’ll have a Borbon Y Abejas which is very similar to an old fashioned but made with honey based simple syrup and is very good 

[BottledInBond]

Clearly I think everyone should drink their whiskey however they like it. I drink plenty of cocktails, plenty of neat, once in a while with some water, never on the rocks. 
 

For what it’s worth, when it comes to cocktails I tend to lean towards rye over bourbon. Volume-wise I’m sure I consume more WT101R than any other whiskey.

 

I do have some fond memories of VO. One of my older friends always drank it when we were in college so it ended up as a regular part of my rotation for a few years there. Clearly better than 7, and a better value than Crown

 

[Sgtspitter101]

I drink almost entirely neat with a couple drops of water. I am not a person for mixed drinks.

[MJWP]

Love a good Old Fashioned but mostly drink my bourbon with a large ice cube or else neat. 

[Ryan Dee]

There was a time Long Long ago.....OK, the 90's wasn't that long ago I guess, LOL....I drank Jim Beam on the rocks. I had my fill of J&C already but still had them if was in a pinch (like a hockey game). I moved to JB Black when it was age stated. Met some ppl that liked Bourbon a lot, and I started expanding from there. Got into ECSB when it was 12yr (was my favorite at the time). Since I have dabbled into Scotch, Rums, Tequilas and the sorts, I almost always prefer Neat anymore, but will add traces or water to higher proof offerings at times. Or in the scotch realm, I do it to see it it changes anything. I prefer most Bourbon in the 94-107 range, but still have my fair share of BP stuff too, which in most cases I'll add water or 1 cube to tone it down a tad, other times I'll just go at it........It's a "Mood" thing I guess, LOL.

[flahute]

You'll find with most of the people here that the answer to your question is: "all of the above".

All of us drink mostly neat I'd wager but not because it's a superior way to drink whiskey. We just tend to know what we like at certain proofs.

Most of us will add some water to downproof high proof whiskies in the interest of both tasting different things and to save our taste buds.

Some of us will add a drop of water or three to even a lower proof whiskey to see if it changes flavor or if that first sip wasn't quite right. (Palate variability from day to day is a thing).

Some of us will add ice to our whiskey. If it's a barrel proof whiskey it's done to slowly downproof the whiskey and provide a journey of different flavor profiles as the cube slowly melts.

Some just like their whiskey cold.

Just about all of us enjoy cocktails. Variability is a good thing, though there's nothing wrong if you want neat whiskey every night and nothing else.

Some prefer Old Fashioneds because the whiskey flavor is dominant. Others prefer a wide variety where the whiskey is part of an ensemble.

 

It's all good and all viable.

[ondarocks]

Proofed if needed with filtered water to 100 to 110 proof depending on the perceived hotness. I use a dropper. Used to use ice but I found the freezer imparted some taste to the ice. I usually use a James Bentley glass and will use a Glencairn for sub 100 proofers

[Skinsfan1311]

Mainly neat, but am not averse to an Old-Fashioned,  or with Ginger Beer.  I prefer ryes in cocktails.

[River Hills]

I love good bourbon neat.  I also love a great old fashioned.

[Vosgar]

Neat with maybe a little water. I like (need? ) to keep things simple.

[mal00768]

Bourbon sweet tea are fantastic. But usually neat.

[CardsandBourbon]

17 hours ago, flahute said:

You'll find with most of the people here that the answer to your question is: "all of the above".

All of us drink mostly neat I'd wager but not because it's a superior way to drink whiskey. We just tend to know what we like at certain proofs.

Most of us will add some water to downproof high proof whiskies in the interest of both tasting different things and to save our taste buds.

Some of us will add a drop of water or three to even a lower proof whiskey to see if it changes flavor or if that first sip wasn't quite right. (Palate variability from day to day is a thing).

Some of us will add ice to our whiskey. If it's a barrel proof whiskey it's done to slowly downproof the whiskey and provide a journey of different flavor profiles as the cube slowly melts.

Some just like their whiskey cold.

Just about all of us enjoy cocktails. Variability is a good thing, though there's nothing wrong if you want neat whiskey every night and nothing else.

Some prefer Old Fashioneds because the whiskey flavor is dominant. Others prefer a wide variety where the whiskey is part of an ensemble.

 

It's all good and all viable.

Uhhhh . . . . what flahute said!

[kcgumbohead]

BOTH!! but in different environments. When out at a restaurant or a social situation (excluding bourbon centric social situations), I prefer a good cocktail.  I LOVE a GOOD Old fashioned or Negroni and I am partial to rum drinks, Dark & Stormy, Mai Tai... I love me some umbrella drinks!! :). There are several beers that get my attention as well.

When at home the pour of choice is Bourbon or Rye, predominately neat, occasionally with a drop or two of water and less occasionally a bit of ice. Food and the distractions of social situations make cocktails more enjoyable to me whereas with bourbon/rye I prefer a clean palate and a quite time to sip, savor and enjoy.

Everything has its time and place.

[Bob_Loblaw]

All of the above. 

 

Neat - Most often, usually with a few drops in a Glencairn.

 

Ice - When I don't feel like overthinking and maybe just want to get after it its a large cube.  I am spoiled and will not do the small freezer ice anymore.  Melts waaay to fast.  Usually a higher proof pour, and I get 2-3 drinks before the Cube is gone.  

 

Cocktails - More frequently in the summer after the mint is up.  Find that fresh mint makes just about every bourbon drink better.  I have about a half bottle each of BA Manhattans and Old Fashioneds.  After that my latest this Spring has been ginger beer, line juice and frozen 4R YL.  So good.  Think fresh mint will amp that up to 11.  Winter we do a decent amount of Hot Toddys.

 

Frozen - Freezer WT101 and/or 4RYL.  Pretty much the grilling/outdoor staple in the summer and stored in the garage freezer.  Rocks glass out there as well.  Another big favorite of mine for summer, I will get my favorite large italian ice and mix in a healthy pour of whatever bourbon I am looking to rid myself of, stir and put back in the freezer to re-chill.  Boozy lemon slushy and when the ratio is spot on it delicious.

 

Cooking - Will splash onto sauteed onions/peppers or mushrooms.  Same for French Onion Soup, Chili, and most other soup type dishes.  Also will add a bit into most seafood/meat marinades.  Hell, I've even got a WT barrel I will be finally having the rings removed so I can dry the staves, cut em into chunks and will use as smoker wood for ribs, brisket etc . . .  this summer.

 

As you can see, I do not discriminate when it comes to bourbon.  

Edited March 6, 2020 by Bob_Loblaw

[Adam777]

Man, I used to make a mean old fashioned, but then I got lazy after a while now I’m pretty much drink it neat and proof down with water as needed. I still like a good cocktail every now and then at a restaurant. No wrong way to drink bourbon.

[ThomasGazelle]

On 3/5/2020 at 9:26 AM, dad-proof said:

I started with Jack & Coke, then moved to Knob Creek & Coke. When I moved to Atlanta my neighborhood store recommended OWA and ORVW 10, so I listened, but them home and began drowning those in Coke. But I quickly realized that those squat bottle, paper label beauties tasted pretty darn good on their own. So I graduated to ice only and eventually neat. (As for my timing, I cam to this realization just about the time that they became hard, and then impossible, to find. Hahaha - Oh well. As someone without the time or inclination to relentlessly hunt, it did open up the door to exploration, so I probably owe my last ~10 year journey through Scotch, Ryes and back to Bourbons to the "pappiez" craze, although for exactly the opposite reason as many.)

 

Currently, I might do a cocktail at a restaurant, but I am much more interested in the overall concoction than to the spirits used. 

 

With my own whiskey, I go for neat, a splash of water, and/or a bit of ice. I can enjoy a high/barrel proof whiskey from time to time, but have found that my "sweet spot" is typically ~90-95 proof. There are a ton of good neat options in that range - OF Statesman, RR10, Blanton's, FR SmBS - but I don't hesitate to add water/ice to higher proofed options if that's what I'm in the mood for. 

This is my story as well though i started with the obligatory beam and coke in college

[GaryT]

Since I was "seriously" into bourbon, it was all 'neat' (with drops of water added to open up or dial in a high proof dram).  I only started making cocktails at the house a couple of years ago, after having a Suckling Sour in Glasgow.  I had made some bacon-infused bourbon, and was intrigued when a bar had a cocktail that featured the same thing.  I still only do a handful of things at the house (that, mint juleps, old fashioned and manhattans) but have found that there are times when I'm just in the mood for that.  And there are times when I absolutely want my Glencairn with a fine dram poured to sip.  

[Kepler]

Almost always neat.   Sometimes a few drops of water with ECBP and Bookers.  Never on the rocks.  I like a nice rye old fashioned as a pre-dinner cocktail when I go out to dinner.

[mross]

Thanks, I was curious as I have met quite a few people who said they could not drink this or that unless it was mixed. Kinda made me think they really did not like what they where drinking if they had to cover it up. That was one of the reasons I decided to try my whiskey neat, to see if I was just covering up the taste or if I really like it, Turns out Mikey really likes it.

[Flyfish]

That's an easy one. Well over 10 years ago Manhattans were my cocktail of choice. Then I discovered that the reason I liked Manhattans was the bourbon. So I cut out the middle man and went to bourbon straight (so to speak). Never, ever did any of that Coke or ginger with something so am not qualified to comment. Well over 20 years ago my drink of choice was Jameson's neat. Hell of a transition that even I don't understand. Before that it was Marguerita's with salt on the rim. Now that I think about it, Marguerita season might be just around the corner--again. Back in the day, my old friend Dick used to make wonderful Margueritas. After he died, his widow would ask, "What would you like to drink?" I'd say, "A Marguerita with salt on the rim."  She'd toddle off and come back with vodka and lemon. That was all she could manage.

[Shizzy]

Primarily I am drinking my whiskey neat.  However, I've been known to barrel age some Manhattans and Boulevardiers for a few weeks and bottle it to keep for guests and/or myself when the mood strikes.

[BlueMonk]

Up until this past Christmas, I drank bourbon on ice and really was pretty ambivalent about bourbon.  I liked it but did not love it.  One December day, my only option was ice with freezer burn.  So I drank it with a splash of water and really have never looked back.  I take a sip neat and then add some water.  Strangely, this has rekindled my interest in bourbon cocktails too.