I don't technically "drink" Scotch, I 'sip" it. Much as I would that lovely lass in the first vid...if I were a younger vintage myself.

That’s actually really cool. I’ve been looking at Flavair but his club looks to be a better deal.

In place of a nice tumbler glass set I use Bonne Maman preserves jars. I eat at least 1 jar of cherry preserves each week so I have a few of them. Perfect for G&Ts as the glass is very thick and I keep them in the freezer.

About a quarter inch of bourbon in each glass, half teaspoon of water and one large ice cube. Let sit for 2-3 minutes, definitely makes a difference. Glasses were not frozen. Took ice out after a few sips, wise choice here.

Woodford double oaked: nose catches vanilla as you bring the glass to your mouth. You can just leave it there and breathe in a few times, it's very nice. Has a bit of a spice to it and is bold but very smooth, the water really helps. Straight, the Woodford is very spicy. Amazing what a tiny amount of water can do. It's rich and a little sweet at the end. I almost think putting a drop or two of maple syrup in it with cherry bitters would make an excellent cocktail. Definitely going to try that.

Much darker than the Blanton's.

Blantons: You get caramel and honey over vanilla at the nose. So perfectly balanced and ultra smooth and most importantly, to me, it's understated. The Woodford yells, you are drinking bourbon. The Blanton's is much more laid back and wants you to savor it in your mouth. It's sweet with a tiny amount of spice, very brown sugar with a hint of spice.

They are different but both excellent in their own way. I am going to say that the Blanton's will ultimately be better for sipping than for cocktails but have had a Bl. old fashioned that complemented an amazing ribeye with a sweet caramelized crust perfectly. The Woodford I think lends itself more toward a beefier NY Strip.

Describing them was more difficult than I thought. It is funny that some of the fru-fru reviews are actually true. The Woodford is very vanilla forward at the nose. The Blanton's is, as silly as it sounds, nectar. It's sweet and syrupy and the body covers your mouth without being cloying or just too much.

so the double oaked does make for a great cocktail with a NY strip (always get prime), and stands up well to a shallot-garlic-thyme-cabernet butter sauce. Sweetness and spiciness with the steak and sauce paired beautifully, better than a red I'd have to say. Pro tip, always make sushi rice when making rice, it's a little extra special.

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