Thanks. I guess it should’ve been obvious, but I never considered degradation of Vermouth. Looks like I have to do some cleaning out of all those old bottles in my liquor cabinet!
I have to find a better liquor store. I have trouble finding much past Martini and Rossi on the shelves on the stores I frequent. Are you going to do a separate post on dry vermouth?
First, this post is a great resource -- I subscribed based on it alone. Thanks and congrats on an excellent newsletter.
As a Manhattan fanatic, I second the recommendation for mini-Manhattan tastings -- to explore how whiskeys and vermouths combine as well as how vermouths play out with the same whiskey. Through a lovely period of experimentation, I found that I hated vegetal ryes in the drink and my go-to was a spicy rye (like Redemption) married to Cocchi Torino -- the Carpano Antica was good, but too single-note vanilla in comparison to the Cocchi, and the Redemption/Cocchi combo is the essence of autumn. Would be grateful to read your thoughts on preferences for Manhattan whiskeys.
Actually, I see you've done this in the Rittenhouse Rye post. I will have to go back and try it -- I found even it a bit too grassy compared to Redemption.
As I mentioned, I strongly prefer Rittenhouse. But I also like Wild Turkey 101 rye (which can be a bit of a pain to find), and and in some instances I also like Old Overholt, as inexpensive as it is. The new formula (in red cap bottles) works particularly well for batched or aged drinks.
Thanks. I guess it should’ve been obvious, but I never considered degradation of Vermouth. Looks like I have to do some cleaning out of all those old bottles in my liquor cabinet!
What's your opinion on wine-preserving gas to extend vermouth's shelf life?
I have to find a better liquor store. I have trouble finding much past Martini and Rossi on the shelves on the stores I frequent. Are you going to do a separate post on dry vermouth?
First, this post is a great resource -- I subscribed based on it alone. Thanks and congrats on an excellent newsletter.
As a Manhattan fanatic, I second the recommendation for mini-Manhattan tastings -- to explore how whiskeys and vermouths combine as well as how vermouths play out with the same whiskey. Through a lovely period of experimentation, I found that I hated vegetal ryes in the drink and my go-to was a spicy rye (like Redemption) married to Cocchi Torino -- the Carpano Antica was good, but too single-note vanilla in comparison to the Cocchi, and the Redemption/Cocchi combo is the essence of autumn. Would be grateful to read your thoughts on preferences for Manhattan whiskeys.
Actually, I see you've done this in the Rittenhouse Rye post. I will have to go back and try it -- I found even it a bit too grassy compared to Redemption.
Thanks for subscribing!
As I mentioned, I strongly prefer Rittenhouse. But I also like Wild Turkey 101 rye (which can be a bit of a pain to find), and and in some instances I also like Old Overholt, as inexpensive as it is. The new formula (in red cap bottles) works particularly well for batched or aged drinks.