There is a mistaken belief that Manhattans are always stirred and never shaken, however traditions for both preparations go back to the late 1800s. We chose to go our own way and mix our Manhattan in an oak barrel and age it.
We balance our homemade vermouth with Bulleit bourbon and Angostura bitters to create a taste experience with depth and complexity. Which we rest in our wine cellar so the tastes can come together. The distinct high rye content of Bulleit bourbon gives this Manhattan a spicier character which pulls through our aging process.
Served on ice with an orange peel we give our own twist to this popular cocktail.
The Matured Manhattan – Bulleit bourbon, our own homemade vermouth, Angostura bitters Straight out of an oak cask