Lately I've been trying to bone up on bourbon myself. I've been asking around about what folks are drinking. I know I'm probably not likely to join the Pappy brigade anytime soon, since tracking the elusive elixir seems ambitious for a relative newbie. But I sure enjoyed Steven Godfrey's piece about it.
I sampled Four Roses at Iron Fork — good stuff. At last year's Music City Eats, I tried Willett — very smooth. My colleague Steve Cavendish says he's partial to Weller — a bit like Pappy with less age and a lot more affordable. Several people in my informal poll mentioned Bulleitt 10 Year, but I haven't tried it yet.
Two tasty bourbon products are sold by Nashvillians whom I've actually met: the Nelson brothers of Belle Meade Bourbon, and Carey Bringle of Peg Leg Porker Bourbon.
Further afield, I hear that Brooklyn hipsters (and narrators of Drunk History) like Basil Hayden. Blanton's is apparently popular in Manhattan. Years ago a buddy from Bardstown, Ky., said Maker's Mark is what native Kentuckians actually drink.
But why am I rambling on? I want to hear from you, Bites Nation. What do you drink in the bourbon department? Do you enjoy it straight or in famous concoctions with cherries or muddled mint?
And since this is the Open Thread, what else is on your mind?