Having a single bottle of “cocktail whiskey” is a lovely idea, but much like picking a spouse or the perfect pair of jeans, there’s no one-size-fits-all approach to choosing the right mixing companion. (Although, thankfully, the process of honing in on a good one is much less painful.)
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READ THE STORYFor help broadening our horizons, we talked to a few of the nation’s top bartenders to find out which brands they love behind the bar and how they think about matching the right whiskey with the right cocktail.
Consider Style First
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“If it’s going into a cocktail, the first thing we think is always: What’s the style?” says Chea Beckley, area beverage manager for 21c Museum Hotels, a chain of boutique hotels known for its exceptional restaurant and bar programs. “That will give us an indication of what proof, what mash bill we’re looking for, any finish, or certain spice profiles.”
For old fashioneds, Christian Madsen, head bartender at Jack Rose Dining Saloon in Washington, D.C., recommends Woodford Double Oak, which sees a second maturation in a heavily toasted, lightly charred barrel. “It gives the cocktail a spice-rack-bludgeoned-with-a-maple-dipped-hatchet feel,” says Christian. (Isn’t that what we’re all looking for in an old fashioned?)
Aim for Quality-Price Balance
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“Johnny Drum 101 is definitely a bartender favorite in our crew,” says Chea. “And Old Granddad Bonded is a super bar favorite.” Christian seconds that choice, calling Old Granddad BiB a “beat the system’ cocktail bourbon. While it’s only available in Kentucky, Heaven Hill’s Six Year White Label bonded bourbon is also a super-versatile cocktail bourbon at a startlingly affordable price point.
For a smokier Scotch, Christian says the Black Grouse by Famous Grouse offers a classic coastal malt flavor profile in an affordable bottle, although spending a little more might be worth it. “If you feel like ponying up and spending a few more dollars, Ardbeg Ten Year is my go-to within Islays,” says Christian. “I always add a little to float on a Penicillin.”
Think Outside the Box
There’s no rule that says you have to choose just one whiskey per cocktail. Portland-based bartender Mindy Kucan, formerly of Hale Pele and Bit House Saloon, now at Bible Club, likes to use Rittenhouse Rye as a cocktail rye, but she also suggests adding a touch of a softer whiskey containing wheat or oats to round out the flavor profile.
While most whiskey cocktails call for a specific style of whiskey, it’s not a crime to experiment with other styles for crossover riffs “Deanston Virgin Oak works great for an Old Fashioned with its vanilla, woody flavors,” says Christian. “It’s an easy transition single malt that can provide some of those bourbon barrel notes while still giving you your honeyed and floral Highland Scotch flavors.”
Happy mixing!
