📓 I Lost a $120 Bourbon to a Foggy Memory... Then I Did This

💥 Opening Pour

Ever pour a whiskey so smooth it felt like a velvet punch to the soul—then completely forget what it was a week later?

Yeah, I’ve been there.

That’s why I started journaling my pours. Not to be fancy—just to make sure the good ones never got lost to time... or too many Friday nights.

📖 The Story

My granddad, a retired cooper, kept a leather notebook in his workshop. Inside? Not just bottle names—stories.

“Tastes like charred oak on a porch swing.”

“Warm like church whiskey after a long sermon.”

He called it his memory barrel.

Years later, I started my own. But what began as a few scribbles in the margins turned into something bigger.

📓 So this week, I’m officially offering the Art of the Pour Official Whiskey Tasting Journal – For Those Who Believe Every Bottle Tells a Story Worth Writing Down.

It’s the same journal I use—with space for your tasting notes, memories, and a few surprises (like what bottle you opened the day your team finally won).

Right now, I’m bundling in a free printable Whiskey Tasting Wheel—yes, the same one I shared in past newsletters.

Already a subscriber? You're first in line:
👉 Get the Journal + Free Whiskey Wheel

🥇 The Weekly Pour

Here’s a bottle that’s absolutely worth documenting.

Bottle: Eagle Rare 10 Year
Price: ~$100
Proof: 90
Age: 10 years

Nose: Toffee, toasted oak, and a hint of orange peel
Palate: Caramel, dark chocolate, subtle leather
Finish: Long, dry, with vanilla and spice

✅ Silky-smooth sipper
✅ Bold enough to impress, mellow enough for beginners
✅ Affordable and collectible

🛒 Buy it now → ~$99.99 (Craft Spirit Shop)

🔥 Tip: If you’re just starting your journal, this is a near-perfect place to begin.

🍹The Art of Mixing

Smoked Maple Old Fashioned

Ingredients:

• 2 oz Eagle Rare

• 0.25 oz maple syrup

• 2 dashes Angostura bitters

• Orange peel

• Smoking wood chip (optional)

Instructions:

1. Combine whiskey, syrup, and bitters over ice

2. Stir well and strain over a large cube

3. Garnish with orange peel

4. Optional: smoke the glass for a richer experience

Tip: Use dark maple syrup. Trust me—it dances with the oak.

🍖 Flavor Pairing Picks

Pair it with:

🍗 Grilled pork tenderloin — Char and caramel love each other
🍑 Roasted peaches with honey — Sweet meets heat
💨 Oliva Serie V Melanio — Big flavor to match that long finish

🧠 Big Lesson of the Week

Whiskey isn’t just for sipping—it’s for remembering.
A journal turns your drink into a moment that lasts.

🥂 Final Toast

To the bottles we remember, the nights we revisit, and the stories worth writing down.

🥃 Repeatable Proverb

“If it’s worth the pour, it’s worth the page.”

🚀 Unlock the Full Pour Experience

You’re reading the Free Edition of Art of the Pour.
Upgrade to The Bourbon Society for:

• 📦 Four Exclusive Collector’s-Edition Quarterly Issues (Mailed To Your Home)

• 🥃 “Neat Notes” Monthly Whiskey Dispatch (Digital-Only Bonus)

• 🗺️ Exclusive Collectible Maps & Charts

• 🎟️ Premium Member Perks & Discounts

• ✅ Guarantee of Satisfaction — Cancel any time for full refund on all unmailed issues

👉 Upgrade Now

Now Its Your Turn

🎁 Grab your Art of the Pour Official Whiskey Tasting Journal here → Order Now
📝 Comes with a free printable Whiskey Wheel so you can start recording your next pour right.

Drop me a reply and let me know:
What bottle are you saving for your first journal entry?

Cheers to full glasses, good company, and stories that outlive the bottle,

Ethan “Neat” Whitmore

P.S. Next week: 3 little-known whiskey rituals that make you taste more with less. It involves a paperclip, a flame, and a trick I picked up in Tokyo. Don’t miss it. 🥃🔥