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I dug the deeper flavor that Mitchell & Son has over other Irish whiskeys, so I wanted to build something that would let the whiskey be central. Although the build for this is simple, the EXR provides a nice herbal and vegetal base for the honey, ginger, and barrel notes to shine

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From the Knowledge Vault

Who Makes My Bourbon?

This is the fifth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

About a year ago, GQ exerpted this great picture from David Haskell's The Kings County Distiller Guide to Urban Moonshining. Click the image on the left to see the detail. It’s pretty easy to see from this that there are really only thirteen major Bourbon producers in the United States. These 13 distilleries are owned by only nine companies.

Now, I know what you’re thinking. You can’t walk into a liquor store and not see an entire 50 foot shelf of Bourbons with names you’ve never heard of. Some of them are even local. All of them have great stories on the back about how this particular Bourbon was the favorite of Ulysses S. Grant or Al Capone or was made by some hill-William from a secret family recipe only recently rediscovered inside a hollow log in Possum Lick, Kentucky. Like the Templeton Rye label to the left. Click it to expand and read it.

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Recent Additions

Just Goes to Shoyu — Apple brandy, Apricot liqueur, Orange bitters, Soy sauce, Orange peel
Conjure Dreams — Blended Scotch, Drambuie, Pastis, Maraschino Liqueur, Cassis, Lemon juice, Lemon peel
Immortal Memory — Cognac VSOP, Pear eau de vie, Apricot liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange juice, Orange flower water, Brandied cherry
Daguerre's Dream — Cognac VSOP, Dry vermouth, Herbal liqueur, Crème de Violette, Pastis, Lemon peel
Fanny Wright — Blended Scotch, Sweet vermouth, Averna, Bruto Americano, Maraschino cherry

Recent Discussion

Re Craft Cocktail Making: Theory and Structure of Acidity, 3 hours 11 minutes ago Shawn C commented:
I will counter that the basic Blood & Sand is just fine. Not every cocktail has to be overly acidic. In fact many of the more acidic cocktails just pummel the herbal character of other ingredients particularly when very cold, so to get back flavor I often find it necessary to dial back lemon or lime juice in "standard" recipes. If you want a good Blood & Sand or other orange juice containing drink, you need to begin with good oranges appropriate for the particular cocktail. I find the best oranges are from the early half of their ripening/harvest period. Later on the flavor turns sweeter, sometimes over ripe, and the orange oil intensity of the squeeze isn't as pronounced. I use Valencia and Washington navel oranges, some Moro (blood oranges), and I avoid Cara Cara which are more of a grapefruit orange hybrid.
Re Dalliance, 10 hours 43 minutes ago mako commented:
This is extremely similar to classic Depth Charge.
Re Craft Cocktail Making: Theory and Structure of Acidity, 10 hours 46 minutes ago mako commented:
I think it's worth pointing out that the Blood and Sand is a pretty divisive cocktail. In many people's opinion, the traditional B&S is just simply not acidic enough for a contemporary palette. I think that a Blood and Sand, especially with the traditional proportions, is only really a good drink if you adjust the acidity of the orange juice down to a level that is similar to lemon (or even beyond). I'm skeptical that you can make a B&S using only the traditional ingredients in any proportion that tastes balanced to most modern cocktail drinkers.
Re Fanny Wright, 2 days ago Craig E commented:
Just to clarify, based on comment above: there's no maraschino liqueur in the spec, which had a typo in it, now fixed.
Re Pink Ladymeister, 3 days ago mako commented:
Great name. Great drink!