Is an old fashioned better with rye or bourbon? Traditionally / historically, what does the recipe call for?

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I find ryes work well because they tend to be harsher and therefore you have the sweetness to cut through it.

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I prefer rye - more spice notes that balance well with the sugar.

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Prefer rye as well. Michters rye makes a good old fashioned. Or if you want to use a less expensive rye, Old Forresters is good.

If I use a bourbon I go with Buffalo Trace.

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