If you're looking for recommendations, I got a bottle of Knob Creek rye for Valentine's Day, which is excellent. Rittenhouse is also quite good, though I've had trouble finding it locally lately. I've been using Buffalo Trace Rye Mash White Dog for barrel aging, which is outstanding, but at 125 proof and unaged, you wouldn't want that for standard mixing.
Buffalo trace is an excellent entry level bourbon. Comes out of the same distiller as eagle, four roses, etc. Makes a killer Manhattan.
I am leaning towards trying the US made Atsby Vermouth.
For mixing with good vermouth, or crappy vermouth, in a Manhattan, I like Bulleit rye. I had always made my Manhattans with either bourbon or Canadian Club. Using rye changed the game.
Directly as a result of this thread my new Martini mixers are:
A whole world of difference, they make a ridiculously good Martini.
Thanks for the push
02Pilot wrote: FWIW, I've been quite pleased with the Noilly Prat I've been using in my barrel-aged Manhattans. Big difference over the cheaper stuff.
I agree after trying a couple different ones, Noilly Prat dry has a lot of good flavor. I keep it in the fridge and even enjoy it by itself. But I'm from Spain and Vermouth is often had as an aperitif. Also good to cook with.
Cheers.
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