I prefer Evan Williams of the two. Especially when I'm using it in Egg Nog....
For sipping, I'll go with Buffalo Trace, when I can afford it.
Oh, and my daughter gave me some "Bourbon Rocks" for Christmas...guess you put them in the freezer and then into your bourbon so you don't use ice and water it down.....never heard of them, but with her being a bartender and all...
Cold is an anesthetic to the taste buds, and it also inhibits the evaporation of volatile compounds important to the nose.
If the straight spirit is a bit hot for your palate, the addition of a small amount of still spring water, not chilled of course, is fine for rounding off edges.
