Earlier quoted context omitted.
You're way off on standard Evan Williams ("black label"). It's very good, even if you don't factor in the remarkably low cost. Calling it "abrasive" or like an "industrial solvent" is way inaccurate. Maybe you're just used to very mellowed and sweet sipping whiskies. That's fine but it doesn't make brawnier whiskies trash as you imply. As someone who mixes many of his Manhattans and Old Fashioneds with Williams (alon…
As I understand it, most American whiskeys don't fare all that well after long aging; 8-12 years is a kind of sweet spot, isn't it? Dave Wondrich, by the way, is a total bad-ass. His book _Imbibe_ is a supremely readable history and guide to cocktails. Those Esquire cocktail articles are uniformly fantastic.
Not sure about American whisky aging, though that sounds plausible.