*Bailey’s. Mmm… creamy. Soft creamy beige.
A man after my own heart. Good choices.
I will admit a co-worker of mine gave me a bottle of Jack Daniels Single Barrel about a year ago. That one bottle was some of the best whiskey I’ve ever tasted. Bought another bottle after I finished that one. Meh. I guess the single barrel thing means a lack of consistency.
Bullit bourbon or rye in addition to those mentioned by MMM.
Don’t forget sweet. 
Long time JDSB drinker, I found that 80% of the bottles were pretty good or better, maybe 15% were nectar of the gods, and 5% were actually worse than just JD black label. Kind of a crapshoot, unless you are lucky enough to stumble on one of the nectar bottles and buy several more from the same batch.
I still remember one that was… stolen from Valhalla. A bit more vanilla than most blended bourbons, warm and a tad sweet but all bourbon. (Yeah, I know, JD isn’t bourbon, my ass. 
)
I’ve never been an aficionado of ‘smooth’ in brown goods. I don’t want harsh, or biting, or medicinal, but things that are so smooth you can hardly taste them are… uninteresting. I would buy a bottle of Gentleman Jack occasionally (in my JDSB days) and was always disappointed at how it was smooth to the point of taste-invisibility. I like my bourbon to make itself known on arrival.
Knob Creek does me these days, when I don’t splurge a little on better. (Pardon me… sips… ahh.) And it is consistent.
Agreed. I like Knob Creek or Buffalo Trace for something not too expensive with character. Marker’s Mark for something not too expensive with a classic bourbon taste but with less character.
My favorite is Baker’s 7, buttery with a good burn (at 107 proof).
ETA: I specifically remember being disappointed with Basil Hayden’s after it had been built up, because it didn’t taste like anything.
I said it was smooth, I didn’t say it didn’t say hello properly.
Pedro Ximenez sherry - nice on its own, great with desserts too.
Tullamore Dew. Irish whiskey. Bought a bottle recently after not having it for many moons. Nice and smooth. Goes down nicely after a day of moving snow around.
Try a lowland single malt scotch. Most are triple distilled, which gives them a little bit lighter taste. It’s a good gateway scotch. You can put someone off scotch permanently by starting them with an Islay. You’ve got to build up to that. Try an Auchentoshan. I’ve gotten several non scotch drinkers started with that. Then you can work your way up to the Speysides, the Highlands, and the Islands.
Seconded.
Thanks for all the suggestions. There are so many options, I guess I just need to start experimenting.
I’ll have this thread bookmarked for my trip to the market today. Thanks again everyone.
I have not tried Buffalo Trace, nor Baker’s 7. Both are now on my radar.
And to correct my earlier post lest I look the fool, it is Knob Creek, not Knob’s Creek.
mmm
Evan Williams Honey Reserve liqueur - put in hot tea, is the perfect hot toddy. I think it’s bourbon, very sweet.
Another vote for the single malts. My colleagues and I have compiled a decent collection of different single malts whiskies. As of this writing, we have tasted 108 different bottles and different ages, from a 8 year old Oldbury Sheep Dip ( drinkable if neat, but bad on ice ) to a 35 year old Abelour (very smooth but cost $345 :eek: ).
Another sipping alcohol you might try is an aged port. They are a bit sweet but tasty nonetheless.
Eh. As a bourbon guy, I’ve been induced to spend far too much on single-malt shots that all tasted far too sharp and medicinal for my palate - like IPAs to a good porter. YMMV etc. but the OP is a fruity-drink drinker looking for something up the scale. Single-malts aren’t likely to appeal without some development of taste. (If ever… )
Definitely have some Buffalo Trace. It’s cheap, relatively mild.
I’ll add W.L. Weller 12 year and Antique 107. Tasty, and not pricey at all.
I’ll second the green chartreuse.
Ouzo over ice.