Bourbon
From The Quiki
Bourbon is a Whiskey produced in Kentucky. It is made from a combination of at least over 50% Corn or Maize blended with Barley, Wheat or Rye. It must be aged for at least two years in oak charred barrels before it can be bottled. Though these are the legal requirements of Bourbon, most of the brands are made from around 70% Corn/Maize and aged for between four and eight years. Due to US liquor production laws, Bourbon can only be distilled at a maximum of 160 proof, though the great majority ring in at between 80 and 100. Traditionally, Bourbon is fermented for three or four days depending on the temperature at which the process takes place. Many breweries are fiercely protective and traditionalist about their individual means of production and each brand has its own personal traits. The emphasis is usually placed firmly on keeping methods as traditional as possible while maintaining a high output as befits the worldwide popularity of the beverage. Recent changes in the industrial process have been adopted by a great many of the distilleries - namely the Sour Mash process (mash that has been previously separated from its alcohol is re-used to flavour the mix) and the double distillation process (which gives bourbon it's characteristical sweetness and subtlety of flavour).
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Advantages of Kentucky Bourbon
The advantages of Kentucky Bourbon as a beverage are numerous and there are a plethora of reasons it is so beloved amongst certain forumites -
- It has a glorious musk, which absolutely must be sampled at least once in your life even if you don't intend to drink it. Pour a finger of Whiskey into a clean, cool glass and give it a swirl while covering the roof of the glass with your hand. Then put the glass to your nose and try to get a sense of the different flavours. Don't do it for too long though because this can still get you drunk!
- There are so many different variations of Straight Kentucky Bourbon that you will pretty much never taste them all. Thus, it becomes somewhat of a life-long pursuit to find as many brands as possible. It truly is remarkable how very different the various blends can be. Sometimes you will check the bottle three times just to make sure it really is bourbon.
- It is extremely drinkable, even for people who are not used to spirits or hard liquor. With ice and maybe a finger of spring water it can become a surprisingly sweet and easily digestible affair. Also, it doesn't lose its aroma or texture as much as other Whisk(e)y when combined with a mixer such as a soft drink or a liqueur.
- There is a thrill and distinction to drinking something that may well have been aging for half of your life. There is a rich history behind each distillery and it is fun to learn the distinctions between the various blends. Plus, a lot of people who drink Jack Daniels (it is similar but made in Tennessee so technically not a Bourbon) are not aware of the breadth of alternatives available if they switch to Bourbon. It's your job to convert them to the cause!
- Bourbon does not have additives or ridiculous flavourings. The sole ingredients are Water, Yeast, Corn, Maize, Barley or Rye and whatever the blend has picked up from the oak charred barrels.
MilkmanDan and Tommydski agree that Woodford Reserve is a firm favourite but there is much to be said for each blend.
Recommended Bourbon
Woodford Reserve
(90.4 proof) The only Bourbon distilled in Versailles has become known as a classic of the craft. It is a small-batch bourbon, with a rather unique method of aging provided by the centuries old stone warehouses in which the oak charred barrels are stored. This lack of insulation allows the barrels to experience the different seasons, which many say helps Woodford attain its highly individual flavour. Incredible vanilla and caramel texture and a beautifully smooth aftertaste.
Maker's Mark
(90 proof) Another unique small batch Bourbon, this time produced in Loretto. Maker's Mark stands apart from it's peers for a couple of notable reasons - it is called Whisky (no 'e') to acknowledge its Scottish roots and it contains no Rye, preferring more Barley and Wheat. Each bottle is hand dipped to create a wax seal, which ensures that each bottle is unopened and untarnished. The flavour is an overload of vanilla and it has a remarkable creaminess.
Knob Creek
(100 proof) A small batch Bourbon from the highly fertile Clermont region of Kentucky. Aged for nine years to allow the blend to obtain an extra level of sweetness from the sugar in the wood, making it an excellent mid-level Bourbon. The name comes from Abraham Lincoln's childhood home and it is distilled to be as close to pre-prohibition Whiskey as possible. It has an interesting nose, perhaps recalling maple syrup, which is highly appropriate for its extra sweet aftertaste. This attribute makes it ideal for cocktails.
Jim Beam Black Label
(86 proof) Jim Beam is the most common Bourbon on the market and has produced over ten million bottles since 1795. Although the white label format is an acceptable Bourbon, the black label is really the one to look for. Not the sweetest of blends, it has a charcoal texture which creates a deep, bitter taste which becomes quite compelling over several airings. This would probably make an absolutely perfect Manhattan if combined with a particularly sweet vermouth.
Other Recommended Bourbons
- Booker's (126 proof)
- Elijah Craig (94 proof)
- Blanton's (96 proof)
- Wild Turkey Bourbon (80 proof)
Bourbon Cocktails
Manhattan
- 3/4 oz sweet vermouth
- 2 1/2 oz bourbon whiskey
- 1 dash Angostura® bitters
Combine the vermouth, bourbon whiskey, and bitters with 2 - 3 ice cubes in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink.
Serve in a cocktail glass
Mint Juleps
- 2 oz Bourbon
- 1/2 tsp sugar
- 1 1/2 tablespoon water
- 12-16 fresh mint leaves
- float Barbados rum
In the bottom of a chilled highball glass muddle sugar, mint leaves and water until sugar is disolved. Add finely crushed ice then pour bourbon. Garnish with mint and float rum.
Serve in a cocktail glass
FoF's Southern Mint Julep
- 2 1/2 oz Bourbon
- 1 oz Simple Syurp
- 14-18 fresh mint leaves
(All approximated. Acutal measurements may vary.)
Crush mint leaves with a mortar and pestle. Combine ingredients in a shaker with crushed ice. Pour, don't strain, into a cocktail glass. Garnish with mint.
Serve in a cocktail glass
Old-Fashioned
- 3 oz blended whiskey
- 1 sugar cube
- 2 dash bitters
- 1 slice lemon
Combine the sugar cube, bitters, and 1 tsp. water in an old-fashioned glass. Muddle well, add blended whiskey, and stir. Add a twist of lemon peel and ice cubes.
Serve in a highball
Bank Holiday
- 1 oz bourbon
- 1 oz Galliano
- 1 oz creme de cacao
- 1 oz brandy
- 2 oz sweet cream
Mix all ingredients with cracked ice in a shaker and strain into chilled cocktail glass.
Trivia
Bourbon Whiskey is spelt with a 'e', as is Irish whiskey. Scotch Whisky doesn't have an 'e'. As previously explained, the exception to this rule is Maker's Mark.