I took my half-batch (half gallon) of CINCPAC Special to the club for a tasting this last weekend. The club is not an NCO or similar; rather, a private club in a bar that the proprietor has built. In some ways, just a group of people who like to get together once a week and talk music, movies, and more while enjoying a beverage and maybe a pipe or cigar. It is an interesting mix and you never are quite sure who is going to show up.
The basic responses break down as follows. The Bartender: NOT ACCORDING TO ORIGINAL RECIPE, NO BARBED WIRE, NOT ROUGH ENOUGH, RAR RAR RAR. The Proprietor: This is good. This is dangerous. Can you make a batch for the bar? The rest of the participants liked it to varying degrees.
General takes: Aging really brought out the sweetness, and while I had been careful to add simple syrup only until I could just taste the sweetness, it really came out with aging. For some, a little too sweet while for others about perfect. Aging also really brought out the flavors of the Tahitian vanilla bean. Some really liked it, again some not quite as much. Served over ice, really quite good. With the possible exception of the Bar Tender, none would turn it down.
Personal observations. This was a wartime recipe, and one used what one could get in the way of bourbon. I think using a stronger or rougher bourbon, or maybe even a good rye, would work well as part of the mix. Over ice it is delicious as is, though I plan to cut back a bit on the sugar/simple syrup when refilling the jug. It is indeed dangerous, as it does not taste that alcoholic despite being about 99 percent alcohol.
If you want something closer to an “authentic” Old Fashioned where it was made by a mad bartender in a mushroom ring in the forest at the dark of the moon muttering invective as they muddle fruit rind and sugar while wearing a pink tutu, twist some orange zest over the glass and drop it in before pouring in the mix. With that, or some orange bitters, it really pops. Frankly, I like both with and without the orange, though with the orange it is closer to the fancy recipe.
Another thing I will note. This was something meant to be drunk, though I would love to do some aging experiments. Not sure the original ever got to age all that much and it apparently was refilled on the fly. So, since a dent got put in this batch, I plan to refill using something a bit stronger and to cut back on the simple syrup by about half. I would like it just a little less sweet and let the bourbon and vanilla flavors come out more.
Per before, this is (IMO) a solid base for an Old Fashioned from the start. My personal tastes are that aging makes it better (unless you have to have only barbed wire, razor blades, and saw blades in the profile) and provides a rich and complex taste. The Tahitian bean is adding fruit and chocolate notes to it (again, IMO) and I really like what it adds.
In short, a great drink to pour over ice, sit down, and SIP. If you want to play a bit, drink down and then try different bourbons or even ryes to bring it back up again. That could really kick things up. Enjoy.
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Top shelf.