Twice up - How do you drink you bourbon?

[Attila]

As I am new to bourbon, I always ask what the bartender recommends (for both the bourbon and how its prepared). Most often, they recommend a style that they call "twice up" or "Mizuwari".

"Mizuwari" seems to be about 1/4 bourbon, 3/4 water on the rocks in a tall glass. Can anyone tell me what this is called in the States? In my opinion, this is nice, but is too diluted for my preference.

"Twice Up" seems to be is 1/2 bourbon and 1/2 water on the rocks. Is this manner of drinking bourbon common in the States? Do you call it "twice up" back home as well. I seem to like this manner of drinking the best

(I dont yet have enough hair on my chest to drink bourbon neat).

[mozilla]

I bartended for many years through college....I don't remember pouring one of those, ever. I would call it a bourbon and water, tall.

I wouldn't think that it would pass for most bourbon drinkers in the States. They seem to like the flavor of the brand and not a watered down profile. The lightest that seems to be acceptable is blended, which is not watered down but lightened with GNS. Bourbon and Soda(coke,pepsi, whatever) is very popular.

[CorvallisCracker]

(I dont yet have enough hair on my chest to drink bourbon neat)

Drinking it neat is the fastest way to grow some.

[RWBadley]

(I dont yet have enough hair on my chest to drink bourbon neat).

Best then to try 'on the rocks' (with ice). The deal is, you only want one or two 'rocks'. And then you'll soon want none. Bourbon neat. Best for most all up to 107 proof or so. Or just a touch of water, (20% or so at most)

Canbai

RW

[Attila]

Bourbon neat

Yeah, I tried that, and its just a bit too intense for me too enjoy that way.

Or just a touch of water

That sounds like a plan.

[Attila]

a bourbon and water, tall.

Most popular way to drink it in Japan, though.

They do coke and ginger ale with the top shelf stuff too?

[bluesbassdad]

As I am new to bourbon, I always ask what the bartender recommends (for both the bourbon and how its prepared). Most often, they recommend a style that they call "twice up" or "Mizuwari".

"Mizuwari" seems to be about 1/4 bourbon, 3/4 water on the rocks in a tall glass. Can anyone tell me what this is called in the States? In my opinion, this is nice, but is too diluted for my preference.

"Twice Up" seems to be is 1/2 bourbon and 1/2 water on the rocks. Is this manner of drinking bourbon common in the States? Do you call it "twice up" back home as well. I seem to like this manner of drinking the best

(I dont yet have enough hair on my chest to drink bourbon neat).

The late Booker Noe was said to have favored a drink he called "Kentucky Tea". It's not too different from what you described. See here for at least two posts that mention it.

Yours truly,

Dave Morefield

[ILLfarmboy]

Never heard the phrase "twice up" but what you describe I would call "bourbon and branch" or "bourbon and water".

Drinking it neat is the fastest way to grow some.

Well, that would explain a lot.

[OldJack]

Neat bourbon is wonderful when I am relaxing and reading in my study.

But if I'm out on the porch on a hot night, I like lots of ice and a good-sized splash of club soda or water. (Oh, and w/ a dash if mint bitters to boot!)

And if I'm in a social setting, I like plenty of water or ice (but usually not both) to keep me from over doing it.

And sometimes, I like my bourbon stirred or shaken (depending on my mood) with ice and then strained- which would be "up" if I have my bar tender slang correctly.

Every method has its pluses and drawbacks. Dilution and chilling obscure some flavors while allowing others to bloom.

Heck, different mixers do the same thing- cola, vermouth, what ever.

In my book, you don't really know any given whiskey until you've put it through its paces and tried it out six ways to Sunday.

[Attila]

a drink he called "Kentucky Tea".

Thanks for the link! Good reading and interesting.

[Eggman]

Howdy,

I'm still pretty inexperienced compared to most of you grizzled veterans when it comes to Bourbon. I always take mine with Diet Coke. About 50-50 ratio.

Eggman

[Attila]

I always take mine with Diet Coke

But then how is it possible then to distinguish between okay bourbon and amazing bourbon?

[TomH]

While I agree that a lot of the subtle differences are lost, I have to go back to one of Fred Noe's stories about his dad. Supposedly, someone asked Booker what he thought about someone mixing Bookers and Coke. Booker replied that the person would have the best bourbon and Coke in the world.

Tom

[PhilsFan]

I used to drink bourbon on the rocks, but all of the bourbon I've bought since I've been on SB.com I've enjoyed neat. I haven't bought Booker's or Stagg yet and I'm sure I'll be adding some water when I make those purchases.

Is there any particular kind of water recommended to dilute the higher proof bourbons?

-Joe

[shelly]

Oddly, I drank bourbon and water before I becamea connoisseur of ths stuff. My preferred drinks now, when evaluating bourbon, are old fashioneds and Manhattans. But I have to say, I'm a ocktail fan, and my absolute favorite drink, despite its potential to obsucre the spirit, is a good whiskey sour. And by good, I mean one that's been mixed by me. :-)

[HipFlask]

My advice would be to start at bourbon on the Rocks. You will find that its a bit intense at first but is completely watered down at the finish. You may find a sweet spot where the enough ice has melted and it is just perfect. Then you can experiment with ratios of water match that taste. you may also find that you prefer the fresh pour on the rocks to watered down stuff and then it's bourbon and a couple/three cubes. the next step neat. It kinda grows on you. At least it did with me. BTW I started with whiskey coke back when I first became legal.

[bluesbassdad]

I used to drink bourbon on the rocks, but all of the bourbon I've bought since I've been on SB.com I've enjoyed neat. I haven't bought Booker's or Stagg yet and I'm sure I'll be adding some water when I make those purchases.

Is there any particular kind of water recommended to dilute the higher proof bourbons?

-Joe

Joe,

Just in case an authoritative source doesn't answer your question, I'll offer up some hearsay.

The gold standard is supposedly water from the source that the distillery uses. Failing that, any water that has no off-taste or aroma, and that contains no iron, should be just fine. (The folks at JD told me during the tour that iron in the water would discolor the whiskey.)

Yours truly,

Dave Morefield

[TNbourbon]

Well, since I've become a 'kinda-sewer', I drink bourbon pretty much however I darn well feel like it. Which is to say, neat if evaluating, maybe an ice cube if I want it cold or with food, mixed with diet cola (wheater) or diet ginger ale (rye-recipe) if I don't really want to think about it but just enjoy it, and/or in a cocktail if I'm feeling ambitious (or Scratchline offers one of his Manhattans!).

Sometimes, I'll start one way, and finish the same bourbon another way.

[SippinJim]

Neat in the winter and neat with a small piece of ice in the summer.

[StraightBoston]

Hi Attila--

Even in Japan I've never had bourbon "mizuwari" -- I usually order what in the States is called "neat, ice water back" whch gives me the flexibility to dilute with water and/or ice to my tastes.

I agree with the earlier poster that the closest US equivalent to mizuwari would be "bourbon and branch".

(Having said all of that, I drink shochu as "mizuwari"!)

(And if you ever find yourself in Kanagawa you must visit Koji at Sals Bar in Saginuma!)

[JamesW]

despite its potential to obsucre the spirit, is a good whiskey sour. And by good, I mean one that's been mixed by me. :-)

I agree Shelly. I love whiskey sours. I find that the Weller SR is very nice in that capacity. Inexpensive and sweet. My only problem is that I tend to drink them waaay to quickly because of how tasty they are and then my drinking night is over long before bed time. I can't pace myself with one of those in my hands.

[Attila]

Sals Bar in Saginuma!)

Fun place. Sal is a riot. None to convenient of a location though.

[55bill]

My wife and I enjoy Manhattans on Monday and Friday evenings. On Wednesdays, we have a tidy dram of everyday bourbon, neat. And on Saturdays, we have one of our special bourbons, neat. I used to flood bourbon with water, but that was before I got Chuck Cowdery's book, "Bourbon, Straight", and was introduced to the bourbon craft.

[rockporter]

Satin manhattans on the rocks during summer, straight up during the winter with Maker's or Regular Manahattans with Rittenhouse Rye.

Eagle Rare or Black Maple Hill on the rocks during summer or neat during winter.

Curently introducing my son to the joys of bourbon. He likes it. I have another drinking partner.

[OscarV]

About 95% of the time neat, the rest on the rocks.

I don't care for cocktails.