6 Rules for Drinking Bourbon Accurately

America’s homegrown whiskey has change into probably the most popular pours around. And with so many bottles flooding the market, the backbar has turned right into a crowded landscape, one that could simply overwhelm the common drinker.

So we discovered a spirit guide. Beau Williams, the owner of Kansas City’s Julep, lauded for having one of many country’s most outstanding bourbon picks, shares his rules for picking, sipping and mixing America’s favorite spirit.

Read the Label

Step one is to discover ways to decode bourbon labels, says Williams. “Bourbon is a very broad class,” he says. “It’s essential to know what the wording means.” For instance, he always looks for the phrase straight bourbon.

“Straight is what you want to look for at the beginning while you’re searching the shelves,” he says. “It means they’re not adding anything to or adulterating the product, so that you’re getting the real deal.”

He additionally recommends looking for the age statement on the label, although he’s quick to note that you simply won’t always find it. And particularly if it’s from a newer producer, that usually means that bourbon is on the youthful side. By law, straight bourbon should be aged for not less than years.

Seek Out Value

“For those who’re spending more than $forty, you’re probably doing it incorrect,” says Williams. Of course, when you’re a collector looking for further-aged Pappy Van Winkle, expect to pay a premium. But for those just starting out, affordable bourbons abound. Williams recommends Wild Turkey one hundred and one (“wonderful juice at a reasonable price point,”) and bottlings from Four Roses and Heaven Hill (brands from the latter include Henry McKenna, Evan Williams and J.T.S. Brown, amongst others).

Skip the Shot Glass

While the flavors of bourbon might be quite different from Scotch whisky, Williams recommends sipping a neat pour from a Glencairn glass, a curved vessel typically reserved for scotch. “Aroma is a large part of your bourbon expertise,” says Williams. “You want a glass that allows you to capture the aroma—caramel-y, nutty, etc.—to get you excited and cue up the rest of your senses.”

A shot glass won’t improve this experience, he says, however a glass with a broad base and tapered top “to seize aromas and funnel them upwards” will do the trick. In lieu of a Glencairn, he generally makes use of Old Fashioned or rocks glasses with a similar, slightly tapered shape.

Don’t Be Afraid of Dilution

“Water is your friend, and don’t be afraid of it,” says Williams. “Folks think there’s only one way to drink bourbon, and that’s wrongheaded. Water will not be a dealbreaker whatsoever.” The present pattern for uncut, unfiltered, barrel-energy whiskeys signifies that most bourbons really benefit from some dilution, he says. “It takes off the heat and spice notes and lets the sweetness shine through.”

Upgrade Your Ice

“Bourbon has big, bold flavors,” says Williams. “A little bit of ice and water won’t kill the thing.” Nonetheless, he’s wary of small, watery items of ice that dilute a spirit too quickly. “I prefer to take my time, and I want a related experience from once I start to when I finish. Solid ice isn’t a bad idea.” For house use, he recommends silicone molds to freeze sizable chunks that chill successfully however soften slowly.

Attempt an Old Fashioned

“An Old Fashioned can really turn folks on to how wonderful a bourbon experience could be without drinking it on its own. Ice, a little bit of sugar and bitters will help bridge the flavour profiles, make it more palatable.” The goal, he says, is to accentuate the flavors of bourbon slightly than mask them, and “the classic Old Fashioned does that wonderfully.”

“There’s no fallacious way to eat bourbon,” says Williams. The only mistake is “not enjoying it while you’re doing it.

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