While I do agree that bourbon in general is too sweet, I don't think they all taste similar at all. I can easily tell the difference between Jim Beam, Jack Daniels and Buffalo Trace (and their upper end/lower end derivatives).
Nah, bourbon is required by law to have the same majority grain bill and the same production process. Only tiny variations exist, but 99% of the flavor is common to all bourbon, and that flavor is gross.
I find something like Bulleit or Woodford Reserve much milder than Wild Turkey, but I actually prefer that bourbon be harsh in flavor. I don't want subtle undertones, I want to be bashed in the head. Not to say I would turn down Pappy van Winkle, but I certainly wouldn't pay for it.
Grain bill is a very small part in the overall flavor profile. Yeast strain, entry proof, barrel char level, rebarreling, how the whisky is managed in the rickhouse, barrel location in the rickhouse, sour mash, sweet mash, how much heads/tails are in the distillate. Lots of things going on than just % and type of grain.
And yet they all still taste the same.
Smoothness is definitely an overrated metric in a lot of ways. There are times when the harsh shit hits just right but you kind of have to be a disgruntled half-insane grandpa (at least at heart if not literally) to truly appreciate the kind of stuff that knocks you on your ass instead of fondling your balls.
And obviously mere harshness itself isn't sufficient, because unlike vodka, where the middle and bottom shelf somewhat runs together in quality and even all but the very worst can be mixed, absolutely bad bourbon is completely undrinkable. Ten High would be an example of one of these I literally couldn't drink and gave away to someone more degenerate.
You're just telling on yourself here.
I'm a single malt, ex bourbon kinda guy and a Johnnie Walker Black drinker. Obviously everything is too sweet for me.
There's always the good ole PBJ shot (Skrewball and Chambord).
101 is a fantastic "daily driver" bourbon. Rocks and let it sit just a bit before drinking, so the melting ice can cut the burn just a bit.
Your choice of whiskey, brandy, or rum. Top-shelf isn’t necessarily the way you want to go with nog because you’re going to be tasting everything else in the drink first. I’ll use Jim Beam or Captain Morgan in mine if I don’t already have something I like that I’d be willing to mix in. I like Buffalo Trace for it personally, because I enjoy sipping that one neat in the first place. Kraken black rum is a decent option too - I don’t think it’s a great rum on its own but it mixes well with the sweet and creamy flavors of nog. Lastly, Remy Martin VSOP brandy (not cognac) is very cheap and pretty good on its own or in a mixer. I don’t think you can go wrong with any of these. If you have a preference for one kind of liquor over another, let that be your guide I guess.
