A blend of rye whiskey, two vermouths and bitters. Bottled and aged for at least six weeks. Allergen: sulphitesVegan: No The whiskey drinker's cocktail, and the one that most rewards waiting. Rye brings the spice, the two vermouths bring the sweetness and the weight, and the bitters hold them together. We age every batch for six to eight weeks before bottling, and it goes on ageing once it is in the bottle. The rye arrives sharp, sitting apart from the vermouth, and over the weeks it settles. What reaches you is one drink rather than a list of parts. The Manhattan appeared in New York in the 1870s, probably at the Manhattan Club. Ours stays close to the classic. The difference is the time. Stir it over ice and strain into a chilled coupe, with a speared cherry. The instructions are on the back label. This one does not go in the freezer: drinks carrying Angostura do not take kindly to it. Great Taste Awards 2019, one star.
