There have been a few drinks in my life so far that I remember very clearly. Those that I do remember were profound.

One of which was a glass of Pappy Van Winkle’s Special Reserve. It had a nose that filled the olfactory with vanilla, oak and caramel, and was the most complex bourbon I have ever had, with a finish that seemed to go on forever.

Alas, the Pappy has gone from slightly expensive to a cult in recent history thanks to the likes of people such as Anthony Bourdain. Where it use to cost perhaps $50 for its 12 year, prices have skyrocketed up to 1,000 percent depending on from whom you buy it, and bottles won’t go for any less than $350 these days.

What the Pappy did for me, however, was spark an interest in bourbon. And no it doesn’t mean the stuff that comes in plastic bottles, I’m talking about small-batch or single-barreled bourbons with character and personality made for sipping neat (perhaps with an ice cube). No Coke.

Most bourbons out there are blends of multiple barrels of varying age and are often watered back to get to an alcohol concentration of 40 percent by volume, or 80 proof. Maker’s Mark, for example, came out a few years back, detailing how the company had to water down the bourbon due to rising demands.

Small-batch bourbons, on the other hand, are the antithesis of mass-marketed brown liquor, favoring a higher proof that on first accounts may be rougher, but have far more depth and offer much more when explored, kind of like Emma Watson compared to Pamela Anderson (when she was younger).

I tasted Pappy’s again a few days ago and was excited about the prospect, fervently discussing among a couple of other enthusiasts in making a pilgrimage before it disappeared.

Perhaps I hyped it up too much, maybe my tastes have changed, or heaven forbid, they altered the recipe (as the last time I tasted it was two years ago), but what a disappointment it was.

Yes, the nose smelled of sweet vanilla, oak, and the toasty notes that you get with a great bourbon, but on the palate it just fell flat with no body or mouth-feel, and a sensation that it was watered down. The finish I raved was practically non-existent.

This to me is a classic example of how price doesn’t dictate quality. There are plenty of other bourbons out there that are far cheaper, offer more complexities, and are easier to find.

Case and point is Noah Mill’s, a small-batch bourbon from the Willett Distillery that is a blend of barrels anywhere from four to 20 years old. At an average of $50 a bottle, it’s not cheap, but it’s so worth the money, and will only get more expensive as more people find out about it.

Although the nose may not be as intense as the Pappy’s, the palate is outstanding with the complexity you get from a great barrel-aged spirit and a tannins that speaks of structure, balance, and again, a finish that lasts forever. At 114 proof, it’s near close to cask (barrel) strength, but the alcohol is restrained and doesn’t seem to intrude.

Second, and cheaper, is the Elijah Craig. It’s not as complex or intense as the Noah’s, but it’s a great value bourbon at $25 a bottle (I got it on sale once for $20 in Moscow) that hasn’t seen the annoyance you get with Maker’s Mark or Pappy’s marketing and price inflation.

A little harsher on the alcohol than a Maker’s, it has, however, an earthier quality to it, edging toward raw sandalwood as opposed to oak with a soft, sweet finish. It is undeniably a more complex drink and will reward those who seek it out.

For those just getting into spirits or bourbon and find it a bit too much neat, try a bourbon-based cocktail. An old fashion utilizes a little sugar muddled with bitters, said bourbon, and a little citrus for freshness. It’s a straight forward drink that can calm a rougher bourbon.

My favorite is a properly made bourbon (or whisky) sour. Its base is obviously bourbon, followed with fresh lemon juice, sugar, and most importantly, a little egg white, which when shaken, yields a mousse-like layer on the top akin to frothy milk. Immensely delicious and always satisfying, this is a time when something like Jim Beam will be acceptable.

I suggest going to the Black Cypress to get these cocktails and the Noah Mill’s. Head to Birch & Barley if you want to hunt out the Pappy’s. The latter also has the added benefit of whisky flights for a fairly reasonable price.

Other bourbons worth trying are:

Rowan’s Creek is like the younger brother of the Noah’s Mill, softer and slightly more vanilla-y (also just a few bucks cheaper).

Angel’s Envy has a good nose and a body better than most, but at its price, get the Rowan’s Creek.

Bulleit does some good things around the mid-$30 range, but I find them a little on the sweet side.

Buffalo Trace Distillery is a good contender (and cheaper) to the Elijah Craig though not as mellow (around $20).