Our favorite way to mount grips is with the suede or rough side out. Traditional grips had the smooth side out. It may be that back in the 1920s, the suede side was not as soft and as easy to grip as it is today.
Today's grips are usually made out of Cowhide and Buffalo. The Buffalo grips are a little more supple than the Cowhide grips; both are soft to the touch.
Colors vary over time, as well as their availability. In some cases the difference between colors is so slight that on the course it would be difficult to tell, as is the case with Merlot and Burgundy. I am batching these colors into a single option, labeled with both color names.
Grips are cut to a taper of 1 1/4 inch down to 1 inch. The wider part of the grip should be installed at the top of the grip. They are approximately 34-36 inches long. This will give you a grip of up to 12 inches long, with a little left over.