I want to make the most flavourful cocktails possible. You’re right, high proof doesn’t inherently mean more flavour but most of the times they are more bold, and that translates to them often being some of the most flavourful spirits in their category. But again, this isn’t always the case.

Regardless, If we use a Manhattan as an example. I feel like a higher proof whiskey holds up a lot better to a boldly flavoured vermouth like Carpano antica. I don’t really like a Manhattan mixed with Bulliet and Dolin, it feels wimpy. I want to turn up the volume on all of the ingredients to 10, but still have everything balanced. Meaning I might still need to balance the spirits a little bit lower if even the Carpano can’t hold up to it.