This microsite about the Old Fashioned isn't new, but it's great.
As for choosing the right liquor for an Old Fashioned, here's my guide from cheapest to most expensive:
- Evan Williams: Cheap but surprisingly serviceable. (Don't skimp on bitters.)
- Bulleit: Both the rye and the bourbon are solid. Combining them is also good. (Use a normal amount of bitters.)
- Templeton Rye: A pretty light, drinkable rye. (Go lighter on the bitters.)
- Whiskey Pig: Almost blasphemous to make an Old Fashioned with this, but it's really great. (Any more than one dash of Angostura, and you're crazy.)
In lieu of fresh oranges, I tend to like experimenting with layering a hint of citrus- or fruit-flavored bitters on top of the Angostura. It's a lot more practical. (But only after you've mastered the original.)