My Latest Whisky Story for:
I tend to lump my Bourbons into two distinct categories: those I like to drink neat or on the rocks, and those I use in cocktails. Often the ones at the lower end of the price spectrum aren’t as palatable neat, whereas I’m often loathe to mix higher-end bourbons with anything. So when I sat down to taste Basil Hayden’s, I tried it both ways and really wondered where I’d land with it.
The recipe used to distill Basil Hayden’s dates back more than 200 years. It’s made from both rye and corn to create a Bourbon with a wider flavor profile, and to this day they still use... Read the rest over at The Daily Meal