Simple and classic. Guests tried one, then the other, pouring into small glasses, garnishing with a twist of pre-cut orange. Individuals circled the food table or visited the humidor to choose a cigar. They joined a group by the fire or another by the workbench or ventured out to a fire-pit. Invariably, as they approached a new group, someone would query “which Old Fashioned you got there?” The conversations ranged from comparisons and contrasts of the contents of their glasses to how the spirits complimented or clashed with their chosen cigar. An unofficial tally was kept during the evening. Rye came out on top as the best base spirit. This was not surprising to me, nor does it take away from bourbon’s status. However, in this environment, the deck was stacked. The room had smoke from the wood fire, everyone was smoking a cigar …even the cheese was smoked! Bourbon makes a mellow, softer Old Fashioned -- perfect for in--laws and new neighbors, but it just could not stand-up to the overabundance of competing flavors and smells of this evening. On the other hand (or other pitcher), the spicier rye handled the smoke and surplus of flavors like a fireman rushing into a burning room to save a puppy. It got accolades! I used Old Tub (Jim Beam) bottled--in--bond for the bourbon and Jim Beam Pre-Prohibition Rye. Some might rationalize rye’s advantage due to alcohol by volume, but in this case, it was 100 proof for the bourbon and 90 proof for the rye. Forget the nose. In the wheelwright shop that night it was difficult to see across the room much less nose baking spices! But the harsher, oaky, peppery rye flavors cut through the tempering flavors of bitters, sugar, and tinges of orange to achieve a balance of sweet and spice.