Anton Kinloch advises that while sweeter drinks may seem more appealing, "adding sugar to whiskey in excess does not make for a great product." He emphasizes starting with a 40% (80-proof) bourbon to gradually understand the spirit's nuances.
Kinloch suggests that cocktails like the Whiskey Sour or swapping bourbon for rye in traditional drinks can effectively introduce newcomers to bourbon’s versatility, allowing them to appreciate its flavor without overwhelming bitterness.
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