KY bourbon to mint julep as TN whiskey to sour?
Posted: Sat Mar 06, 2010 3:44 am
I imagine it is not the connoisseur's focused topic, but I have one general thread I would like to post on the issue.
I tend to like chilled straight whiskey, burbon, and scotch. It is about 50 / 50 on the rocks or just straight. I was once a fan of TN whiskey, but now, I think due to the Lincoln County Process (charcoal filter) I can become sick just by the taste (maybe I just over consumed in my youth with Jack).
From time to time while social drinking, I like a cocktail / mix drink, and I've found I prefer TN whiskey in a whiskey sour, and dislike a whiskey sour made from a scotch. I'm not sure why, but I don't think bourbons I've tried make a good sour. I've never thought to try a rye, wheat, or Irish as a sour. Canadian is fine as a sour, but honestly, I think the sour mix takes over on a Canadian.
Is this generally understood to be true, that a TN whiskey makes a good sour compared to other whiskeys? I feel the same way concerning a KY bourbon as a base for a good mint julep (I've only tried TN whiskey, scotch, and KY bourbon in a mint julep).
If so, any thoughts why, I'm a real novice. I know what I like, but I'm not sure how to express what it is. There is something about these two cocktails that help me to differentiate some differences between wiskeys vs bourbons.
What is it about mint and bourbon? What is it about sour and whiskey?
I tend to like chilled straight whiskey, burbon, and scotch. It is about 50 / 50 on the rocks or just straight. I was once a fan of TN whiskey, but now, I think due to the Lincoln County Process (charcoal filter) I can become sick just by the taste (maybe I just over consumed in my youth with Jack).
From time to time while social drinking, I like a cocktail / mix drink, and I've found I prefer TN whiskey in a whiskey sour, and dislike a whiskey sour made from a scotch. I'm not sure why, but I don't think bourbons I've tried make a good sour. I've never thought to try a rye, wheat, or Irish as a sour. Canadian is fine as a sour, but honestly, I think the sour mix takes over on a Canadian.
Is this generally understood to be true, that a TN whiskey makes a good sour compared to other whiskeys? I feel the same way concerning a KY bourbon as a base for a good mint julep (I've only tried TN whiskey, scotch, and KY bourbon in a mint julep).
If so, any thoughts why, I'm a real novice. I know what I like, but I'm not sure how to express what it is. There is something about these two cocktails that help me to differentiate some differences between wiskeys vs bourbons.
What is it about mint and bourbon? What is it about sour and whiskey?