@BDanner if you are skipping it, use low-tannin brown like Irish or Canadian, very young Americans. and perhaps combine/swap the simple for a quality maple syrup. the whites bind the oaky tannic edges of aged bourbon and the sharpness of alcohol in a magical way. 3-5 quick stir seconds in the bottom of the shake before ice makes the white safe. apparently you can get a similar result with 'aqua faba', which is a fancy way of saying garbanzo bean water from a can or you steeped yourself. I've yet to try it as I keep eggs usually, but hear it from multiple sources I consider quality. the real problem is I keep expensive eggs, I may just start buying the $1.50 6pk of cheap eggs when I'm in the mood lol. One should never be without a way to make fine baked goods or gooey morning eggs.

@Benji-Robert I haven’t tried the egg white in Sours yet. Afraid I’ll love it and thereby add an extra step to the recipe😂.

@BDanner I just tried a sour with fresh simple/lemon/white and it's easily the best sour I've ever made. going to keep this or buff trace around just for them in the future. this is my second bottle and it's not quite as coffee-cake as the first. more vanilla like many mention. touch less hug. Still really nice finish.

a detail I left out of the review but meant to add was "buttery" on that toasted nut note near the end. its tastes almost better than it should after the light-yet-flavorful characteristics. @BDanner looks like I have to grab some lemons after work today. that is a really funny story, but believable as good sour mix or fresh lemon juice seems to be hit or miss at a bar these days. I keep meaning to make the limoncello recipe you shared with me forever ago, but havent been imbibing much for a while.

It makes a good Sour. This past Wednesday was National Whiskey Sour Day and I celebrated accordingly. 1 with Dickel Bourbon and 1 with Eagle Rare. The ER was especially delicious.