Reply To: JoCo Cruise Crazy 3: All About the Ship
@thefoodgeek This is a commonly held belief, but believe it or not by law bourbon can be made anywhere in the US. Right at this very moment a few feet away I have now-empty bottles of bourbon from Utah, Indiana, and Brooklyn! By far most bourbon still comes out of Kentucky, though more batches are starting to come out of craft-distillers around the country. Truly we live in a golden age!
Distillers in Tennessee took to the “Tennessee Whiskey” label to set their product apart from those rascally Kentuckians, but by current law they’re classified as bourbons. (Fun fact: classification of this and other spirits is covered under NAFTA and other international trade agreements.)
@Kathleen Indeed, cruise ship bartenders do spend most of their days doing things of the fruity and tropical varieties, so I try to be understanding. I also find them to usually be happy to adjust to more civilized parameters with proper nudging. I do so love many non-fruity non-tropical cocktails.
Me, I’ll probably be drinking mostly Perfect Manhattans. (Ordering Perfect seems to help cut the tendency to overdo the sweet vermouth a bit.) And maybe the occasional old-fashioned if I can talk them to do it in the classic way without soda.
Still, maybe I’ll see if I can arrange bringing a bottle or flask of something interesting to share with interested boozemonkeys at the hotel before the cruise, at least.