6 Rules for Drinking Bourbon Correctly

America’s homegrown whiskey has turn into some of the widespread pours around. And with so many bottles flooding the market, the backbar has turned into a crowded landscape, one that might simply overwhelm the typical 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 excellent bourbon picks, shares his rules for picking, sipping and mixing America’s favorite spirit.

Read the Label

The 1st step is to learn to decode bourbon labels, says Williams. “Bourbon is a really broad category,” he says. “It’s important to know what the wording means.” For example, he always looks for the phrase straight bourbon.

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

He additionally recommends looking for the age statement on the label, though he’s quick to note that you just won’t always discover it. And particularly if it’s from a newer producer, that usually signifies that bourbon is on the younger side. By law, straight bourbon must be aged for a minimum of two years.

Seek Out Worth

“In case you’re spending more than $40, you’re probably doing it incorrect,” says Williams. Of course, if you’re a collector looking for further-aged Pappy Van Winkle, expect to pay a premium. But for these just starting out, affordable bourbons abound. Williams recommends Wild Turkey one hundred and one (“wonderful juice at a reasonable price level,”) and bottlings from Four Roses and Heaven Hill (manufacturers from the latter embody Henry McKenna, Evan Williams and J.T.S. Brown, amongst others).

Skip the Shot Glass

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

A shot glass won’t enhance this expertise, he says, but 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 uses Old Fashioned or rocks glasses with the same, slightly tapered shape.

Don’t Be Afraid of Dilution

“Water is your friend, and don’t be afraid of it,” says Williams. “Individuals think there’s only one way to drink bourbon, and that’s wrongheaded. Water shouldn’t be a dealbreaker whatsoever.” The present development for uncut, unfiltered, barrel-energy whiskeys implies that most bourbons actually 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.” Nevertheless, he’s wary of small, watery pieces of ice that dilute a spirit too quickly. “I prefer to take my time, and I need a comparable expertise from when I start to after I finish. Stable ice is never a bad idea.” For home use, he recommends silicone molds to freeze sizable chunks that chill successfully however melt slowly.

Try an Old Fashioned

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

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

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