This has been a staple of mine for a long time. High proof bourbon is, in my opinion, the only way to make a proper Manhattan. On its own, this stuff is quite intense, full of heat and wood, a large aggressive beast of a bourbon. In a classic 2:1 Manhattan, however, its angrier tendencies are tempered by the vermouth, giving the flavors there a more relaxed atmosphere in which to show you what they've got going on. Loads of citrus rind and brown sugar, a bit of wood tannin, and some stone fruit.
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