A poster "Clapper Zapper", describes the taste of boutique or premium bourbons as "syrupy". About 40 or 50 years ago, George Herter, remember him?, wrote a lengthy tome on whiskey, especially bourbon. He gave us recipes to make cheap bourbon into Jack Daniel and other high dollar drinks, even including a conversion to Southern Comfort for those who like off the scales sweet. Most of the add-ons that Herter uses in his recipes were basic sweeteners like sugar, juice from canned fruits, and everything up to and maybe including Fizzies tablets. Somehow, George's little paperback got lost in the shuffle, but you get the point. The higher the price, the easier the bourbon goes down. Maybe the comments about "A lady's drink" have some truth in them.
