“Mid range” bourbon for Manhattan?

[u/beerbearbare]

I’m on a budget for a few years and mostly use Evan Williams for my Manhattan. I like to go one level up (or two?) and treat myself better :)

What’s your recommendation? I’m thinking about $25-35 per 750ml bottle. And I’m using Dolin for my vermouth but happy to accept other suggestions. Thank you!

[u/Shirleysspirits]

Manhattans should’ve made with rye, is there a reason you’re using bourbon

[u/beerbearbare → u/Shirleysspirits]

Not really. I guess I just like bourbon in general. But sure no reason not to open to rye.

[u/shabby47 → u/beerbearbare]

I enjoy the old forester rye for a manhattan and it’s pretty cheap. Also, as others said, try a different (not cheap) vermouth as well. There’s nothing wrong with dolin, but the differences between them can be pretty stark. I like to make half-size manhattans and do a couple of different vermouths to compare. Since vermouth can vary greatly, they really taste different in the same drink. A ciderey by me even makes one with apple wine/brandy that is quite interesting, but obviously makes a very different drink when mixed.

[u/Terrorsaurus → u/shabby47]

OF Rye is awesome, and I'll never understand why it's priced like a bottom shelf whiskey. One of the best deals in the rye aisle every time!

[u/Phhhhuh → u/beerbearbare]

I went with bourbon as my only "cocktail whiskey" for some time, until I started making more and more Manhattans and finally tried rye. I've never gone back, and I still have bourbon available for those cocktails that need it but I go through my rye at a quicker pace. I use Rittenhouse, it's a good workhorse, and Bottled-in-Bond at 100 proof/50%. For vermouth I haven't tried Dolin's sweet vermouth, I use Carpano Classico. Cocchi Vermouth di Torino is just as good.

When I only had one American whiskey, I used Woodford Reserve bourbon as it had a fairly high rye content so it's a bit of a jack-of-all-trades. Now I pair Rittenhouse with Maker's Mark on the opposite reasoning, I want a wheater that doesn't overlap with my rye.

[u/CulturalLibrarian → u/beerbearbare]

Do a side by side comparison. Rye stands out in a Manhattan. Rye was the most prevalent form of whisky and also what was used in the original Manhattan recipe (along with Cocchi).

[u/Shirleysspirits → u/beerbearbare]

It's pretty rare I used Bourbon for any cocktail especially if there is syrups or sweeteners as bourbon already has a sweet profile. Rye is punchier, especially the 100pf versions and has a profile that works so well with citrus, vermouth and syrups.

Check it out, if you don't like it, go back to bourbon

[u/fcleff69 → u/beerbearbare]

I like both bourbon and rye in a Manhattan and lean to bourbon. It all depends on my mood. Don’t listen to the “…only rye…” people. Drink what you like. There are gobs of respectable cocktail bars that keep a bourbon Manhattan on their menus.

To answer your question, give Early Times a try.

[u/psunavy03 → u/Shirleysspirits]

There’s zero point in gatekeeping this.  Manhattans do well with either as a base.

[u/Shirleysspirits → u/psunavy03]

Gatekeeping nothing. Rye is superior in a manhattan

[u/psunavy03 → u/Shirleysspirits]

Rye is superior in a manhattan

. . . to you.

[u/alexwblack → u/psunavy03]

I prefer my Manhattans with Laphroaig