Best Bourbon For An Old Fashion?

[craiginthecorn]

Try it with Pierre Ferrand 1840 if you get the chance. Fun fact: before the Civil War, I understand most brown cocktails were mixed with French cognac. It was not until the blockade cut off supply of this precious liquid that southern mixologists started turning to barrel-aged, locally produced corn licker

I was under the impression that the cocktail was an early 20th century innovation.

 

[pantsBoots]

I was under the impression that the cocktail was an early 20th century innovation.

According to the mighty Google, the word "cocktail" is from 1806. I know they were little more than sugary water and bitters (and spirits) in the beginning, a far cry from the Appletinis and Mai Tais made popular in the 20th century. They definitely became widespread during Prohibition (to cover up for a lack of quality) and there was an evolution in variety after World War 2.

 

[craiginthecorn]

According to the mighty Google, the word "cocktail" is from 1806.

That's what I get for relying upon Downton Abbey as a source of historical information.

 

[wayoutwest]

The answer to the OP is: rye. If you want to use bourbon, ideally use a high rye bourbon like Bulleit, Four Roses, or Buffalo trace. But a straight rye whiskey will provide the best base spirit for the sugar and bitters to accentuate. Bourbon is a very sweet spirit, leading to an over sweet cocktail. Your mileage may vary, but rye balances out the simple syrup and for whatever reason, angostura bitters plays with straight rye better than bourbon. I've done numerous flights with coworkers (work in the spirits industry, used to work at a Kentucky Bourbon Distillery) and rye always, always comes out on top.

suggested ryes: Rittenhouse, Bulleit Rye, George Dickel Rye.

That's what I get for relying upon Downton Abbey as a source of historical information.

The old fashioned is named so because it was an "old fashioned cocktail" just bitters, sugar, and spirit. When consumerism and international trade really took off in the 1880-1890s, suddenly bartenders had more than whatever local spirit was available to make drinks with and began adding "cordials" from Great Britain, amaros from Italy, and fortified wines from France and Spain. Some people didn't like the new, inventive cocktails and began calling for an "old fashioned cocktail."

 

[SoddenJack]

I like Jim Beam Double Oak for when it’s just me and I’m not tying to impress anyone, it’s an unpretentious American classic. Tin Cup is another decent inexpensive whisky, thought it’s an “American whisky” and not a bourbon.

 

[SoddenJack]

Any Vets out there ever try any of the Military Special liquors? You’d have to get it at the PX or Class Six. Bottom of the bottom of the barrel stuff. The whisky of choice for every lonely divorced E9 over the Christmas block leave.

 

[craiginthecorn]

Any Vets out there ever try any of the Military Special liquors? You’d have to get it at the PX or Class Six. Bottom of the bottom of the barrel stuff. The whisky of choice for every lonely divorced E9 over the Christmas block leave.
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I saw this at the MCX at Camp Pendleton and asked my then Marine, now Air Force Reservist son-in-law about it. He said it was horrible stuff.