I usually sip the original Blanton's, but they have so many "editions" now for the export market. Have you tried any of them?
Just a note, if anyone is interested in making a good mint julep, you need a full proof bourbon (about 90 proof or greater). Anything less and the silvery cup doesn't frost. Also, of all the bourbons I've used, the Maker's Mark makes the best julep. It's caramel and molasses flavors marry very well with the mint. If you use a higher proof bourbon for the julep, watch out, because you will need to add a lot more sugar and mint in order to get decent flavor, and it becomes sickeningly intoxicating no matter how much chipped ice you pour it over.
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