Neat Sippers

[J.W.]

Old Forester 100

Wild Turkey Rare Breed

WL Weller 107

J B Black

[Edward_call_me_Ed]

I can see that, Ed, if you don't make cocktails or drink with ice and water. I like some whiskey neat and some in cocktails. I find a whiskey that doesn't drink well neat will often do very well in a cocktail. Maybe the extra flavour, e.g., in a 1783, balances the flavourings in a cocktail better than a relatively bland, smooth whiskey. Also, I find some bourbons are better with ice, e.g., any Stagg (and a little water) (except maybe Fall '05), Rare Breed, WT 101, the big bruisers like that. Some can be consumed across the categories, e.g. WR. (But not all bottlings!). Depends how you view it. I don't exclude all overproof bourbons from neat sipping, the last Weller 107 I had was one of the best bourbons I've ever tasted in 30 years of trying.

Gary

Oh, but I do make cocktails, especially Manhattans. But I find that I like strongly flavored bourbons/ryes both neat and mixed. If a whiskey is relatively bland or smooth neat, then I am unlikely to be really impressed, especially at lower proofs. But that is just me. And I am not saying tht I never enjoy lighter whiskies. I do, but I have to be in the mood. a case in point is I.W. Harper Gold Medal. This is a fine bourbon, lovely balance, nice flavors, especially vanilla. But I rarely drink it even though it is both readily available here and usually quite cheap. It is just too light unless I am in the mood for light. I drink more Harper in summer than in winter. As a result, I haven't had any Harper in months. (It is great with Coke, by the way.)

Ed

[ratcheer]

I do basically the same as Ed, but for a somewhat different reason. I don't buy any whiskey just to use for cocktails. If I buy a whiskey, it is mainly to enjoy straight. So, when I do want a cocktail, I just choose some particular whiskey that I enjoy straight, but a not very expensive one.

Clear as mud? :cool:

Tim

[ILLfarmboy]

I do basically the same as Ed, but for a somewhat different reason. I don't buy any whiskey just to use for cocktails. If I buy a whiskey, it is mainly to enjoy straight. So, when I do want a cocktail, I just choose some particular whiskey that I enjoy straight, but a not very expensive one.

Clear as mud? :cool:

Tim

A man after my own heart. But the more I think about it the more I think I've been missing out by doing this. Case in point: I recently had an Old Fashioned (improperly made though it was) it was pleasantly fruity. Perhaps a fruity whiskey like JB Black ( I always get 'yellow fruit'-very ripe pears- with that one) would make a fine Old Fashioned. I will never know unless I experiment. I usually keep a bottle of JB Black in the house but I don't drink it because I don't particularly care for it neat precisely because of that 'yellow fruit' characteristic.

[mrt]

When I first met with bourbon (and scotch as well), I used to drink on the rocks, becouse I thought it tasted better that way and reduced the alcohol burn. However, now I prefer drinking neat mostly. I also like mixing, especially in spring and summer. I like trying. But I either drink neat or use a mixer other than water only. Water only or ice only, seems to detract from the sweetnes of bourbon, IMO. They dilute not only the proof but also the taste.

Among the few brands available here, I usually drink Jim Beam White, Jim Beam Black, and sometimes Bulleit. For mixing purposes, I usually prefer JBW. I like Early Times, but I can not find it as easily as Beams.

Bourbon is enjoyable both neat and by mixing, IMO. It preserves its taste. Last year, I prepared mint julep with Early Times and it was very good. My favourite mixer nowadays is Schweppes Lemon. JBW really goes well with it.

[scopenut]

I drink most bourbon neat, but in particular:

Stagg

PVW 15

Lot B

ORVW 10/107

-Kevin

[mrt]

I have a comparision in my mind: I like coffee, and prefer without milk. However, I always add sugar to my coffee and I do not think this sugar addition detracts from the original flavour or aroma of the coffee.

Can we say that adding some simple syrup to bourbon is nearly the same thing as adding sugar to coffee? May it be a good start for a beginner to do this as a regular practice? Or will it be a pity to do this with a quality bourbon? What do you think?

My opinion is : I can enjoy bourbon both neat and mixed, as I told before. In a few days, I'll pick some fresh mint and prepare the first mint julep (with the minted syrup) of the season! I've already recommended it to friends here...I'll look around to find Early Times for the mint julep. If I can not, I'll use JBW or Bulleit.

[cowdery]

Adding sugar to bourbon is a very venerable practice.

[HRP]

I have a comparision in my mind: I like coffee, and prefer without milk. However, I always add sugar to my coffee and I do not think this sugar addition detracts from the original flavour or aroma of the coffee.

Can we say that adding some simple syrup to bourbon is nearly the same thing as adding sugar to coffee? May it be a good start for a beginner to do this as a regular practice? Or will it be a pity to do this with a quality bourbon? What do you think?

My opinion is : I can enjoy bourbon both neat and mixed, as I told before. In a few days, I'll pick some fresh mint and prepare the first mint julep (with the minted syrup) of the season! I've already recommended it to friends here...I'll look around to find Early Times for the mint julep. If I can not, I'll use JBW or Bulleit.

An experienced bartender will tell you that just the right amount of sugar in a cocktail will take the flavors and intensify them rather than imparting it's own flavor into the mix. Bourbon and simple syrup over ice, garnished with fruit is called a Cobbler by the way, and they sure are delicious.

[TimmyBoston]

I will say I drink all my bourbons and scotches neat when I really want to enjoy them.

On occasion, I must confess I drink some Old Forrester or Bulleit with water, when I want a quicker drink to mellow out as I don't take shots.