A brand-level specification carries proof, texture, sweetness, aroma, and identity. Substitution therefore requires re-evaluating the coupled build rather than swapping categories mechanically.
Former bartender Owen Gibler describes the menu-review standard for ingredient selection at The Violet Hour.
In menu tasting, a bartender who chose one of forty-three bourbons was expected to explain why that bottle—not simply bourbon in general—fit the other ingredients and the intended drink.
PDF sheet 236
PDF sheet 236
Drink Philosophies — Intentions
Checked against extracted text and rendered PDF sheet 236 during the complete sequential review on 2026-08-27; attribution preserved.
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