Skip to main content

F*ck those anti-rules: Bourbon Edition!

There are people out there, which always want to simplify matters. I have read this post on liquor.com: "3 THINGS YOU SHOULD NEVER DO WHEN IT COMES TO BOURBOnand I found it totally idiotic - let us directly go to it:

Don't spend more than $50 on a bottle
What kind of stupid rule is that? I can understand the drift: you can really great bourbons under $50 (mostly in the US). However what is about gin? And vodka? Or cars? Or houses? Or wine? Or or or... Obviously I don't mean $50 - but you don't need to spend a fortune to get a great experience without spending a fortune.
The deal is: you always can find relative bargains, and you can find transcendent experiences, which might be marginal or largely superior (and some are even not as good as the less than $50 dollar bottle. But there is no point of making this moronic rule!

Don't only drink bourbon neat
Besides of the next rule, which suggest exactly the opposite (not telling people how they drink their bourbon), there are for sure expressions, which you rather want to drink neat, or on the rocks or with a mixer. Again, it seems like a non-sensical rule

Don't tell people how to drink their bourbon
Yeah - in the previous rule, the author just said, how people shouldn't only drink it, and then she says, that you should not tell people how to drink - that's madness...
Other than that, I have been always against bartenders (...), who are dictating their guests, how to consume their purchased drink. I have had some regular returning guests, who ordered "reputable" Old World red wines - non of them remotely cheap, and drank those wines then with ice! They were very  friendly. and even tipped very generous - and I have never had an issue with their behavior.
So - what do I think is wrong with the rule? Somebody who deals with good whiskey everyday just might know, how it taste best. So I do like to suggest to people, how they will enjoy their dram the most. It is not "dictated" but suggested. When a guest goes another way, it is cool. But I experienced so many occasions, when guests came to me and thanked me, that I have open their mind for a great experience.

All what I can say is, just don't generalize and don't do this stupid rules, which don't make sense.

I hope you can agree on that!
 
 

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

The misconception of Old Tom Gin

These days I have thought a lot about gin. There are a lot of gins coming on the market and some people are already calling it the “new vodka”.

While I do understand this notion, it is (out of my humble perspective) not at all comparable.
Yes - gin has been really exploited in marketing (like vodka) - but it is really like any mainstream trend. Vodka has been always a bit different: while a lot of gins have significant differences (especially due to their different botanicals) - quality vodkas lack the big differences and their subtle differences are subdued within the different moods people are in - or what they have eaten for breakfast or lunch, or if they had one drink before or simply with the mixers, the vodka is consumed with.
Anyway - one big topic I have contemplated about is Old Tom Gin. In my eyes, this style has been largely misrepresented and misunderstood.
The otherwise informative article in Imbibe shows exactly the issue - people get mislead by marketing of liquor comp…