I Asked 5 Bartenders To Name the Best Bourbon for an Old-Fashioned—They All Said the Same Thing

I’ve always been a fan of the classics. I love listening to Sade on vinyl, I constantly find myself obsessing over old American muscle cars and I pride myself on once owning a Nokia brick phone. Before I could even drive I had already decided I would be a bourbon drinker, though at the time I had zero clue as to what exactly that meant.

Since then, Old-Fashioned cocktails have been my jam. I’m a big fan of bourbon’s deep notes of maple and nutmeg, especially when paired with a balancing splash of bitters, an orange slice, and a sweet Maraschino cherry.

Bar owner H. Joseph Ehrmann says the trick to an Old-Fashioned is to “use sugar to amplify the flavor of the bourbon while balancing the bitterness of the bitters.” Yet, I’m curious which brand of the spirit compliments the recipe perfectly. To get an expert opinion, I reached out Ehrmann and some other professional mixologists in hopes of identifying a solid bourbon fit for any Old-Fashioned occasion. To my surprise, there’s a clear winner.

The 5 Bartenders I Spoke To 

• H. Joseph Ehrmann: Chief Mixology Officer at Fresh Victor and Proprietor of Elixir in San Francisco, California
• Jeremy LeBlanche: Beverage Director at Blu on the Hudson in Weehawken, New Jersey
• Duncan Seymour: Bartender at Aku Aku in Orlando, Florida
• Beau Bradley: Bartender at The Tyger in Manhattan, New York
• PJ Arzu: Bartender at Do or Dive in Brooklyn, New York

The Best Bourbon For an Old-Fashioned

Ask any professional in the business to name the best spirit for a recipe, and you’ll be met with a master class in mixology. This is especially true for bourbon, and for these bartenders, Bulleit Bourbon covers all the Old-Fashioned bases, not the least of which is its affordability.

As Seymour explains, “When it comes to an Old-Fashioned, you don’t want to use a top-shelf bourbon because those are best enjoyed neat or on the rocks,” where their rich flavors aren’t obscured by other ingredients. “Mid-shelf bourbons are typically the best,” and Seymour recommends Bulleit. 

Bourbon drinkers agree with him. “In my opinion, there is no best bourbon. It all depends on the guest preferences,” LeBlanche said. Yet, the bourbon that gets ordered most at Blu on the Hudson is Bulleit. LeBlanche named it ahead of brands at its price point, like Angel Envy and Maker’s Mark.

At The Tyger in New York City’s SoHo neighborhood, Bradley echoed LeBlanche, identifying Bulleit as one of the top three requested bourbons by customers on a nightly basis. And across the East River in Brooklyn, Arzu quickly named Bulleit among his favorites flavor and smoothness.

“Bulliet is definitely a big call item for us at Elixir. We helped pioneer the brand in its earliest days and continue to love it,” says Ehrmann. “It's a great bourbon, with all of the flavor and strength needed to make a great Old-Fashioned.” 

Bulleit employs a 150- year- old family recipe that blends together spicy rye, rich corn, barley malt, yeast, and pure Kentucky limestone filtered water. The result is a bold bourbon with a spicy kick delivered in a clean, smooth sip.

An Old-Fashioned needs a bourbon like this that marries well with its sugar and bitters, say the experts. The bartenders I spoke with credited Bulleit for its appealing, medium-amber color; its spicy, rye-forward flavor; and its sweet oak aromas, all of which work perfectly in the cocktail. At 45 percent alcohol, it makes a bold yet well-balanced Old-Fashioned that’s as smooth as, well, Sade on vinyl.

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