WHISKEY - just to say it is to move toward manhood. And yet there is a Wizard of Oz quality about it - is it really just some sweet corn potion besmirched with charred ashes? Somewhere between Thunder Road and burnt corn on the cob is a real spirit. Like Ice Road Trucker, Lisa. Some people really do have the right stuff, true grit - and their spirit is whiskey. Whiskey is in decline in America because, well, so is the spirit.I don't mean either is in danger of extinction, rather that followers are hard to come by. The true believes are still there but accolytes are not lining up in great numbers.

Whiskey is not PC; it does not defer to those who come after. Whiskey drinkers do not draw attention to themselves yet they are the ones in charge of active verbs. They move, build, drive, - they do. And then they are gone. Shane is the ultimate westerner because he drove evil, not out of the valley, but out of the saloon. Society is askew when evil rules the saloon as much as when fops rule it. When you drink whiskey you dress and speak and act as needed. And the best of them do it all with grace. Whiskey drinkers leave no foot print, but their presence alters.

The spread sheet of whiskey drinks begins as always with the straight stuff. Go back to the Whiskey Home Bar page if need be to help refresh yourself on the types: Canadian [rye cut], bourbon [corn], rye, and wheat. They are different and it is my guess that you will prefer one over the others clearly. Always try these as shots and with bitters, straight or orange. This will be the base for any whiskey drink. Whiskey more than any other spirit rules the drink.

For the Old Fashioned check the Rocks Page.

THE MANHATTAN reveals whiskey's true nature - it needs to be buffered both on the sweet and on the bitter sides. Enter red vermouth. As with the martini, there is no need to call your whiskey on a Manhattan if you leave the red vermouth up to the bartender. There are only 2+ ingredients in the Manhattan, so to leave one to chance while you pay through the nose for the other is . . . . well, let's just say, Lisa will not return your calls.

It is truly not possible to define the drink. Realize that you have two sliding scales: the whiskey moves from gentle and low proof - canadian - to biting and high proof - barrel proof bourbons, while the red vermouth moves from obedient and supportive - Dolin for example - to brash as Lady Gaga - Vya for example. Along the way is Carpano Antica which is big and sweet and slightly left of center. And of course there is Carpano Punt e Mes which is substantive and bitter. It is the most singularly individual of all drinks - and why shouldn't it be, look who drinks whiskey.

What I can offer is two words of historical advice: 1) the original Manhattan called for a soft whiskey, Canadian; and 2) as with the martini, the vermouth ratio was originally much higher than dealt today. So start with a 3-1 ratio and Canadian and Dolin Red Vermouth - and adjust from there. As for the bitters, Amargo or Angostura Orange will fail none of these combinations.

The Whiskey and White Vermouth combinations also bring with them some other softeners: syrups or egg white or . . . they are all attempting to tame the hotness of the whiskey's barrel charring tannins. I suggest stronger proof whiskeys in these to off set the sweetening agents, but that is only me talking . . . . again all of these elements are attempting to make it possible to get the stallion saddled for use.

As for IRISH, I am half Irish and used to sell Bushmills and I still can't figure out what to do with it. Mostly find a really good one - Red Breast, Bushmills specialty distillations, Michael Powers, Slane Castle- and sip it from time to time when stones are called for.

As for SCOTCH, well, I've made my peace with 2 facts:
1) drinking scotch is all about the water - the water it was made with certainly, but also the water you add to it, for scotch I think, ultimately is meant to be drunk alone. And by that I mean with nothing else added, and by yourself.

Then 2) there are two kinds. Single Malt, a rabbit hole unto itself and a journey all must travel alone. And Blended, for those who like to bask in the glory of others. So if you are drinking single malt find a water, cold, add a splash to a shot of Scotch and settle in. As for the Blends you will notice that all the scotch drinks I have here employ several other components. This is to help reign in the heather elements that all scotches have from their peat origins. These are all quite delightful drinks and I direct you to them without regret.

The Blood and Sand, for it's horrible name, is a favorite of mine with supper. Moreover, it is flexible - you can play around with the ratios and end of with quite a swath of drinks. But the truth is, it is a Rocks drink. So go to the Rocks page and immerse yourself in the wonders of Blended [though not always] Scotch.

Don't feel bad if whiskey eludes you. Look at the geography of whiskey: Ireland, Scotland, Kentucky, the hill country of rural America. These are places of strife, places where without some aide tomorrow can cast a withering glance. In America it is rumored to have been the ruination of our native population and the last resort of those done in at high noon. Whiskey is not the stuff of watercress sandwiches. So walk gently in the field and eventually you will find one, or two, that will bring you up to standard. And sometimes that is our only lot.