My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff
This bottle was labelled #3031 from Batch 0887 and bottled at 45.2% ABV. The nose was very nice, herbal tea with mint and sweet vanilla notes. The mouthfeel is fresh, light and oily, bittersweet on palate with more vanilla, candy, black coffee and dark chocolate. The finish has peppermint, wood and grassy rye notes. With water it gets sweeter, even honeyed, while heat builds in the finish with chilli spiced dark chocolate. Overall very delicious; a light and subtle of straight rye.
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Location: Oak Room, Fairmont Palliser, Calgary, Canada
Date: July 2017
Price: $ 18 CAD ($14.22 USD)
Recipe: Woodford Reserve, sweet vermouth, bitters
Garnish: Black cherry
Served: Up
Comments: I also had a Manhatttan here in April 2016 (MPE#13) but the recipe had changed, though the price was the same. Still very good.
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: Kenai Princess Wilderness Lodge, Alaska, USA
Date: July 2017
Price: $10.00
Recipe: As per menu "High West Double Rye, Sweet Vermouth and a dash of bitters"
Garnish: Maraschino cherry
Served: Up
Comments: It was fine and a reasonable price. Good but not memorable.
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: Fred Meyer, Soldotna, USA
Date: July 2017
Price: $2.97 (yes $2.97)
Recipe: Came in a can called "Club Manhattan" which described it as a premium blended whiskey and sweet vermouth.
Garnish: None
Served: Rocks
Comments: Fairly bad example of the genre from a range of Club cocktails in a can, but the price is right....
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
I don't need to introduce Martine Nouet to anyone who reads this obscure and occasional blog. But I am going to. Martine is a well respected French whisky writer with a penchant for whisky and food pariings and to best of my knowledge she makes her home on Islay (unless some Beexiteers have chased her off by now). However after reading the attached article (link below) I might worry about the pitchforks and burning torches of the "Cask Strength Brigade" who may upon march upon her cottage chanting their mantra "you can put water in but you can't take it out" and demanding she be burnt in a wicker whisky bottle (a whisker bottle perhaps?) for her herecy. Why I hear you ask? What crime against high ABV whisky did she commit? Well she actually wrote the words "Why I dislike cask strength whisky" on the scotchwhisky.com blog earlier this year.
And of course she is 100% proof right.
https://scotchwhisky.com/magazine/the-way-i-see-it/12917/why-i-dislike-cask-strength-whisky/
I wish I could write (indeed spell) as well her but I did express almost all the same feelings in my blog in March 2013 .... and I have pasted relevent extract below.
"Occasionally I have 'humbly' suggested that bottling whiskies at 60%+ ABV doesn’t help the product and I end up having to dilute anyway. Someone will often try and argue that is a good thing because I can “dilute to my personal taste”. I can hear them now chanting the mantra of the ABV obsessed “you can put water in but you can’t take it out, you can put water in but you can’t take it out”. But it is a silly argument. This is whisky, usually expensive whisky, not orange squash. I don’t want to buy concentrate of whisky that I can easily screw up. I want to buy the product presented to me by the people who created it at the ABV they feel best showcases their product. Many chefs don’t have salt on their restaurant tables because they want the diner to enjoy the food as they think it is best seasoned. They want the food to be judged that way and I feel whisky should be the same. I am not saying a few drops of water to open up a dram aren’t necessary, they often are, but presenting me with 60% ABV spirit (often at cost of $100 or more a bottle) and then expecting me to guess the right water content to add to their whisky is a little asinine. I dont care what the ABV of a whisky is.... I just want it to taste good. if it does, then I am happy."
Location: Quinto la Huella, EAST Hotel, Miami, USA
Date: June 2017
Price: $19.05 (Listed at $15.00 then came tax, service charge etc)
Recipe: Did not see but they asked which Bourbon.... I chose Makers Mark
Garnish: Maraschino cherry
Served: Up
Comments: Did not stand out for such an expensive version. Maybe not the best choice of bourbon for a Manhattan (no rye content).
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: The Club at Sea Lounge, Seattle Airport, USA
Date: June 2017
Price: Free ($0.00 USD)
Recipe: Jack Daniels, sweet vermouth, orange, blood orange bitters
Garnish: Maraschino cherry
Served: Up
Comments: Not sure what the "orange" listed in the recipe was but it was a solid cocktail and the price was right!
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: Skyview, La Cigale Hotel, Doha, Qatar
Date: April 2017
Price: 65 QAR ($17.85 USD)
Recipe: Np recipe
Garnish: None
Served: Rocks
Comments: Not bad. Well balanced with the biiters coming through to balance out the sweetness.
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: Emirates Lounge, Johannesburg Airport, South Africa
Date: April 2017
Price: Free ($0.00 USD)
Recipe: 2 x Jack Daniels, 1 x Martini Rosso and Angosturo Bitters
Garnish: None
Served: Rocks
Comments: Unable to find a Manhattan on my Jo'burg hotel cocktail menu I improvised one for myself at airport lounge.
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: Pacos, Hilton Al Ain, UAE
Date: April 2017
Price: 32 AED ($8.71 USD)
Recipe: Canadian Club, Martini Rosso and Angusturo Bitters
Garnish: Orange slice
Served: Rocks
Comments: A little washed out, the CC did not stand up well against the ice and vermouth. Good price though.
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: Roast, Borough Market, London, UK
Date: March 2017
Price: 12 GBP ($14.85 USD)
Recipe: Buffalo Trace, Dubonnet and Peychaud's bitters
Garnish: Mashed up Blackberries
Served: Up
Comments: Technically this was a little "off piste" as a Manhattan with blackberries and Dubonnet but I liked it....
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii
Location: T-Lounge, Sheraton Barra, Rio de Janeiro, Brazil
Date: November 2016
Price: $29 Reals ($8.57 USD)
Recipe: Jim Bean White Label and Punt E Mes Vermouth
Garnish: Two maraschino cherries
Served: At room temperature... (?)
Comments: Maybe the worst hotel lobby bar Manhattan I have tried. If I have to say something nice; at least it was cheap!
What is this about? Check out http://www.somanywhiskies.com/item/749-the-manhattan-project-ii