I'm the opposite, lol. I much prefer a spicy barrel strength rye for an old fashioned to counterbalance the sweetness, but I'm a big fan of bourbon manhattans.I use ryes for Manhattans.
I'm the opposite, lol. I much prefer a spicy barrel strength rye for an old fashioned to counterbalance the sweetness, but I'm a big fan of bourbon manhattans.I use ryes for Manhattans.
Interesting. I do use both in an OF, and actually do prefer rye. I'll have to try a bourbon Manhattan.I'm the opposite, lol. I much prefer a spicy barrel strength rye for an old fashioned to counterbalance the sweetness, but I'm a big fan of bourbon manhattans.
100% delicious!It’s 100% rye
This is the wayI'm the opposite, lol. I much prefer a spicy barrel strength rye for an old fashioned to counterbalance the sweetness, but I'm a big fan of bourbon manhattans.
I tend to not get nearly as crazy with my manhattans (no idea why lol) my favorite is Woodford for those. Also will use Buffalo Trace, WT 101 / Rare Breed, and 1792 (any of them).Interesting. I do use both in an OF, and actually do prefer rye. I'll have to try a bourbon Manhattan.
I learned that “Canadian” ryes don’t technically need to be made from rye. Alberta is not a full on “rye”Alberta Premium is a rye, isn't it? I mean, if you don't use rye, then technically can you even call it a Manhattan?
I think you may be mistaken. If this article is correct, the mash bill is 100% rye.I learned that “Canadian” ryes don’t technically need to be made from rye. Alberta is not a full on “rye”