Bourbon, cherished for its rich flavors of caramel, vanilla, and oak, is often mixed in cocktails like the Old Fashioned and Manhattan. However, the rise of home bartending has led to some experimental mixes that could undermine bourbon's essence. Specifically, fruit punch, known for its artificial flavor and excessive sweetness, clashes with bourbon's subtle grain notes and can result in an unappealing drink. Careful consideration of mixers is necessary to preserve the unique character of this beloved spirit, as highlighted by the article's focus on problematic pairings.
Fruit punch often tastes artificial and can easily undermine everything that makes quality bourbon worth savoring. Added sugars are probably the biggest problem.
Commercial fruit punches use citric and malic acids that make them very tart. This potent and harsh note can smother bourbon and its relatively subtle qualities.
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