Recommendations for Woodford DO

Stormbringer said:

After hearing so much about this, I bought some Woodford DO for SWMBO. It's quite different from whiskies from the Scottish Isles (e.g. Talisker, Lugavulin), those are smokey and peaty on the nose and taste. The W-DO OTOH has caramel and toffee notes and less full-on compared to the Scottish ones.

She's looking for recommendations for how y'all drink it. With ice, with mixers and if so which ones?

DO is a sweet bourbon. I always say drink what you like and how you like it. That said, it would not be my first choice for cocktails personally. I sip it either neat or over a large ice cube or sphere. You can find something a little “spicier” for half the price that will hold up nicely in a cocktail. However, if you’d like a bourbon cocktail and you DO is your only choice or your perceived best choice, go for it! 

I like it with a couple of small cubes.

theres a bourbon slush recipe floating around here thats pretty popular

Neat. Did you catch it on offer at Waitrose?

No rootbeer here.

Eoin said:

No rootbeer here.

That makes sense, rootbeer was a pre-European, indigenous American beverage made from the root of the sassafras tree.  Safrole, a key component of the root, was banned by the FDA in the 60s because of it's carcinogenicity.  Safrole, interestingly, is also a precursor to making MDMA.

Surface, surface there @Stormbringer.  Sounds like many options offered above.
Stay healthy and safe out there-
Cap

Neat, no ice no water….have another taste, bottle changes somewhat with air introduction. You’ll pickup different notes the next go round 

Legume said:

When you’re done with the DO, get some less fancy bourbon and use this recipe.  Don’t skip the egg white or use those red cherries.

https://www.foodnetwork.com/recipes/geoffrey-zakarian/classic-whiskey-sour-2829240

I’ve never tried this with the egg whites.  What do they really add?

^^^^^ What he said.

GrateEggspectations said:

JohnInCarolina said:

Legume said:

When you’re done with the DO, get some less fancy bourbon and use this recipe.  Don’t skip the egg white or use those red cherries.

https://www.foodnetwork.com/recipes/geoffrey-zakarian/classic-whiskey-sour-2829240

I’ve never tried this with the egg whites.  What do they really add?

Texture. And protein, of course. It gives the drink more body and results in a layer of velvety foam. Very much worth a try. A favourite here. 

@nnolaegghead Can you use legume water (aquafaba) in place of the egg whites.

Try a Kentucky mule, but maybe with less pricy bourbon.