

> If someone doesn't appreciate drinking straight good bourbon then they
> will never truly develop an understanding of the flavours present in
> a bourbon cocktail, which flavours are being allowed to show through
> and which flavours have just been smothered due to the inability of a
> bartender to properly mix/ balance a drink. A non-bourbon drinker
> might be able to stomach a drink that is overly sweetened, but a true
> bourbon drinker would rue the flavours that are missing.
What's bourbon like over there? I keep hearing the phrase "good bourbon".
Maybe it's because I live in the US, and in the South no less, but around here
even the generic cheapie bourbon is good bourbon. The barrel and distillation
proofs are good, the bottling proof is high, and the age is right. (I honestly
have the suspicion that the low prices are subsidized by those crazy folks in
Japan buying $100 bottles of the stuff. :P) I'm assuming that not all the
export bourbon where you are is up to par?
> "Hey, you can't even taste the alcohol" is not something that any
> good bartender should ever be heard to be saying.
It's a legitimate school of mixology. :) Granted it isn't usually a very
useful school to mine for new ideas, since usually everyone else wants their
drinks to be more flavorful not less, but it has been responsible for a bunch
of interesting innovations.
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