But on a wholly different note
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I've been enjoying a bottle of this since last Saturday.
Still haven't decided how best to mix it—with a bottle of any spirit I haven't tried, I start off sampling it straight, then chilled/iced, then with some soda water and bitters/amari—but it's pretty shocking how dramatically the complexion is altered when the corn-composition goes from 51%-~60% (bourbon range) to 90%. True to name, it's very mellow, and extremely smooth for a bonded whiskey (rounder; less spicy but also less sweet than, say, Old Grandad Bond)—but it's also richer and darker than many of the high- or all-corn whiskeys (which frequently are unaged and marketed moonshine-style) that I've had.
A weird whiskey to place—but priced right ($10-15 range; I bought it for $13.99, I believe, at Binny's). I may see how it rolls in a Negroni variation, since it's not too assertive and could be aided by some bittering agents to balance things out. If deployed in a Manhattan variation, I'd want a spicier red vermouth—like Cinzano, Punt e Mes, or (if using a red quinquina) Bonal over Byrrh et al—for the same reasons.