ScottFromWyoming wrote: 
Hey, I have Kirkland vanilla beans, too! Good idea.

Yeah, it's 103 and I think that's what puts me off. I'm no weakling (like my vodka straight from the freezer) but "too hot" is a good description of how difficult it is to savor its flavor. However, I did throw a cube in there the other night and it was more tolerable, although I was ashamed that I'd diluted it. I guess I'm just gonna get over it. 

 ScottFromWyoming wrote: 
Oh, and one last thing. That Meyers, it is a dark rum, isn't it? If so, got some good ginger beer? Fresh lime, (although a dash of cordial is fine)? Then you have the makings of a Dark'n'Stormy. Also heartwarmingly good in the depths of winter.

 Leslie wrote: 
FYT

 hobiejoe wrote: 

All this technical jargon!
Cold vodka is better, no doubt, especially how it seems syrupy. But I don't really like vodka.

Tonight is my night to drink beer and watch the Giants!

 ScottFromWyoming wrote:   
 
Warmth means more volatile aromatics, and they had your nasal dodaa's before your tastebuds, all of which are linked. And your schnozzle is very sensitive to good and bad flavours. Which is why crap beer is served very cold.

The ice-cold vodka thing is a little harder to be glib about. It's almost a physical thing.

 ScottFromWyoming wrote: 


Good point. Part of my OCD is this whole "do it the *right* way" trap.

 winter wrote: 
It's the "just because" part that's no good. If he likes a chilled beverage, then chill it, it's his $20 bucks.
 
Half of bourbon enjoyment is breathing it in, tho, so warmer definitely improves that experience. Which explains why vodka is better if it's -5° or so  

 ScottFromWyoming wrote: 
On this, we disagree.

 dmax wrote: 
Kirkland's is made by Jim Beam.

 dmax wrote: 
I didn't see this part. Go ahead and use it in cocktails. There's no shame in that.
 
Lazy8 puts a vanilla bean in his bottles of bourbon (at least that's what I read one time). I tried that and it made it more interesting and not overpowering like you might think. Also, I believe your bourbon is 103 proof. If you're not cutting it to something like 70, it's going to just be too hot. Put a couple of (rinsed-off) ice cubes in it and engage in some navel-gazing until it's diluted and cooled to an attractive state. It's no good drinking room-temp whiskey just because that's "how it's done." 

 ScottFromWyoming wrote: 
I had a Jim Beam Manhattan while sitting outside the Ahwanee Lodge in Yosemite last year, and I remember it fondly...

Thanks for reminding me. 

a man-happy!! that's what my ex-m.i.l. used to drink!

 dmax wrote: 

Manhattan

IBA Official Cocktail
A classic 2:1 Manhattan, made with Canadian whisky, sweet vermouth, bitters, and a cherry
Type	Cocktail
Primary alcohol by volume	Whiskey
Served	Straight up; without ice
Standard garnish	cherry
Standard drinkware	Cocktail glass
IBAspecified ingredients*	50ml Rye or Canadian whisky 20ml Sweet red vermouth Dash Angostura bitters Maraschino cherry (Garnish)
Preparation	Stirred over ice, strained into a chilled glass, garnished, and served straight up.

 
It's surely a Jim Beam product, a good value but not always the ideal summer drink. Once when I asked for a gin & tonic in October, our priest friend snorted, poured bourbon and said "Don't you people have any rules????"  
 

But really, a Manhattan or Old-Fashioned (sweeter) is fine for summer sipping, IMO. 

 ScottFromWyoming wrote: 
When I lived in Dublin, our favorite drink(s) for a long time was a glass of black rum with a splash of blackcurrant concentrate and a pint of guinness. 

 ScottFromWyoming wrote: 
Damned Commies.

 dmax wrote: 


Maybe it's me, but "store brand small batch" sounds like a contradiction in terms.

 dmax wrote: 
I'll PM you my address.  You'll derive pleasure knowing you've made someone happy.

OK, I'll tell you my shameful secret: I'm not enjoying this Kirkland (Costco) Small Batch Bourbon when I drink it neat. It has a great aroma and tastes like it's probably a very high quality product. It's just not to my taste.

I'm certain I prefer vodka, ice cold, neat.

But, since I've got this whole bottle of 7yr old Kentucky Bourbon to drink, what can I do to enjoy it more? 

So I was rootin' thru the cupboards the other day and found a bottle of Meyer's rum. Okay but I don't have any daiquiri stuff around so I just poured it over ice and looked in the fridge for something to dilute it somehow. Preferably something sweet that I could mix with the rum and make it nice—a mixer, if you will— and spied a can of Coca-Cola. Say now. What a delicious summer beverage! Someone should consider revising all cocktail recipe books to include this one!
 
Oh.

¡Cuba Libré!