but that being said......I started out over two years ago getting deeply involved in the correct chemistry of Old Fashioneds.
I envied all of you 'drinking whiskey neat' people. All of you have been very supportive in saying that enjoying bourbon no matter how you mix it is all that matters, and for that I'm very appreciative that you haven't hammered me about it.
I have earnestly wanted to get to the point where I can just 'tasting wise' get to the point where I can enjoy the wonders of bourbon by drinking it straight.
I'm getting closer. Now.......I have been able to put a cube of sugar and add two dashes of Angostura Bitters to it and about 2ounces of one of several bourbons I like (Buffalo Trace, Elijah Criag, etc.) to the glass with about three ice cubes and have found this to be remarkably pleasing!!!! This, without the fruit, ie, oranges and cherries and water.
I want desperately to get to the point where I can get to the 'purity' of the boubon how it is intended!
This whole process is deeply pleasing.
Although........I think I will ALWAYS need ice! HA!