  The present version is much more coherent than previous ones, but could use a bit more information. In looking at the history of revision, it seems a lot of opinion has gone into revising this article, which given the topic, is not surprising.  Older versions were a confused mess, but did contain some since dropped reliable sources, and accurate information, that didn't seem to match the opinions of some editors. Ex: Gin in an old fashioned does happen & did happen. Reference to it was removed, but without reason, other than they didn't think it was right.  For a few decades, it was a whiskey-only drink, but that was not originally, nor is it currently, the case. Perhaps, covering it as its 'commonly known' whiskey version, then as the general drink of whiskey, or brandy, or Holland gin, sugar, water, and bitters, as Kappeler documented in his 1895 guide, is necessary.  Given the origin of the Old-Fashioned & its direct connection to the original Cock-Tail, non-whiskey versions must be accepted. They were common as Cock-Tails, and as Old Fashioneds in 19th century, as they are today. Also, even if it hurts, the once ubiquitous versions full of fruit and soda water, though hard to find in any guides, probably should be covered. There's also an Old Fashioned, which I think might derive from Hugo Esslin's Old-Fashioned Appetizer (rye, Doubonnet, curacao, absinthe), which contains whiskey, vermouth, orange juice. it's pretty bad. I've been served it several times, in all parts of the U.S., but cannot find any documentation. It's probably a bartending school recipe. If anyone can find anything on that one, I think we'd have all old-fashioneds covered, good and bad.