When cleansing your palate, it is important to know what you want to taste. The most common palate cleansers include bread, sorbet, pickled ginger, and water. These are all neutral substances that scrub lingering flavors off the tongue. Sorbet, not to be confused with sherbet, is a frozen dessert that contains no dairy and is made of fruit and water. The sharp flavor and lower temperature stimulate the taste buds for future flavor reception. Bread can be used in many forms to cleanse the palate as long as it is not flavored. Crackers also fall under the bread category and should be used with the same restrictions of being unflavored. For optimal tasting experience, certain foods and beverages should be avoided. Any dairy, such as butter, will coat the taste buds and trap previous flavors.

It is important to remember that anything you ingest can subsequently affect how future flavors are perceived. If you are wanting to taste finer nuances and complexities, a clean palate will be your best bet for tasting as many dimensions of a flavor profile as possible.

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“So what is bourbon?”

-Your friend, when you tell them you drink bourbon

This may be one of the most common questions you get from your non-bourbon friends. You know that it tastes good and you like it, but you also want to be able to give your curious friends an intelligent and informed answer. Lucky for you, there are some very specific and easy-to-remember criteria for what makes bourbon bourbon.

“All bourbon is whiskey, but not all whiskey is bourbon.”

The first thing to know is that bourbon is a type of whiskey, which means that it is derived from fermented grain. However, bourbon is special because there are certain standards that need to be met and specific steps that need to be taken when making it. So here’s what you need to know:

• Bourbon must be produced in the United States
• Its mash bill must contain at least 51% corn
• It must be aged in new, charred oak containers
• It cannot be distilled over 160 proof
• It cannot enter an aging barrel at more than 125 proof
• It must be bottled at 80 proof or more

These are legal requirements laid out by the Federal Standards of Identity for Distilled Spirits. While bourbon can be made anywhere in the U.S., it is primarily made in the south, centralized around Kentucky (because, you know, the corn).

But you may be even more curious and want to know why these requirements exist. Obviously the most important factors that affect taste are items number 2 and 3. Much of the law revolving around bourbon comes from tradition, but there is a little more to it than that. Originating and being centralized in Kentucky, corn was and still is the easiest grain to come by, so that’s what was used. In my personal experience, and many would agree, corn gives whiskey a sweeter and fuller flavor as opposed to the spice of rye or barley.

The importance of charred, new oak barrels lies in the aging process. Much of the sweetness that is expected in bourbon actually comes from the oak during aging. Sugars from the wood are carmelized and brought to the surface when charred, and these sugars seep into the spirit. Oaks also contain unique compounds that add to the flavor of the whiskey. Different barrels can affect the flavor of bourbon due to variations in tannins, lactones, and vanillin; and varying aging times can affect how prominent these flavors are. The combination of a high-corn mash bill and the use of charred, new oak barrels are what give bourbon its unique and loved flavor.

There’s a reason bourbon is so coveted in the United States. It requires high standards and specific ingredients to generate a full, flavorful, sweet alcohol that is unique and memorable. Those extra steps make a world of difference in making the drink you love.

Sources:

Electronic Code of Federal Regulations

Bourbon / Tennessee Whiskey

Bourbon Barrels: Why Exactly Must They Be New?

How Bourbon Gets Its Beautiful Flavor

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From my first interaction with Uhle’s, they were very warm and receptive to meeting me and showing me their operations. I was excited to see where my favorite blend came from and meet the folks who ran the place.

Uhle’s is a wonderful gem located on the edge of the Milwaukee River and catches the eyes of passersby amidst the beautiful Renaissance and Victorian architecture that adorns the skyline of Milwaukee. Passing the Allen-Bradley Clock Tower, City Hall, and viewing the Mitchell Building sitting just across from Uhle’s were just a few perks of my visit. The sign reading “UHLE’S TOBACCO COMPANY – FINEST CIGARS AND TOBACCO” floats over the smooth, green brick façade and expansive open windows displaying all sorts of tobacco antiques and memorabilia, pulling patrons toward the entrance as the faint waft of tobacco smoke gets stronger and stronger the closer one gets.

As soon as I stepped through the threshold, I knew that I was not in your average tobacco shop. Uhle’s is not just a tobacco shop – it is a tobacco lounge, which are very few and far between these days. The smell of cigar and pipe smoke permeated the shop as I was enthusiastically greeted by Scott, who was working the register, and Jeff, who was sitting at one of the lounge counters with a half-smoked Maduro in his hand. Jeff was eager to show me around the shop and discuss our shared love of tobacco.

Jeff Steinbock, owner and President of Uhle’s Tobacco Company, is a gentleman’s gentleman. Originally from Des Plaines, IL, Jeff moved to Wisconsin in 1974 and started working for Jack Uhle. He became store manager in 1979 and, along with his brother, bought the store from Jack in 1982. Jeff has been in the business a long time, which he makes very apparent with his articulate knowledge of not only his products and how they’re manufactured, but also of the business and how it has changed over the years.

“I don’t have a walk-in humidor,” Jeff told me. “I used to buy wine and I’d go into a cellar and see all these different wines, and it was overwhelming. So I just stuck with what I knew. You never step out of your comfort zone. But with a display like this,” he said, gesturing toward the numerous humidified cases that sprawled across the front of the shop, “you get to talk to people. Make suggestions. Sometimes they might find something better than what they’ve always liked.”

It became quite apparent very quickly that the goal of Jeff’s business is to keep its customers engaged, which is perpetuated by his employees. Uhle’s isn’t just about pushing as much tobacco as it can, it’s about giving its customers an experience.

Jeff showed me his wall of fame, with signed headshots of Jerry Seinfeld, Lionel Ritchie, Jim Babjak, Bill Cosby, and many others. The authenticity of his business was fortified as he showed me his warehouse, which included a well-used workbench for hand-blending tobacco.

“It’s all hand-blended right here. We buy tobacco in bulks, whether it’s Burley, a Virginia, something like that. The recipes are all according to weight. We weigh it out and blend it. The oldest one is Blend 255 which goes back to 1937. It even predates Uhle’s. That’s when Jack took over and went to the 300, and back then it was pretty much all Burley.”

Coming out of the warehouse, up the staircase into the shop, we broke off into another lounge that included Jeff’s guitar collection – some of which he hand-made himself. He let me play one guitar in particular that was made out of old tobacco display cases.

“And we got this one. Pat Simmons from the Doobie Brothers signed it. Jim Babjak signed it. That was pretty cool – Pat Simmons doing riffs on my homemade guitar.”

When I asked Jeff about his plans for the future of Uhle’s, he said that he really enjoys running the business and plans to be there as long as he can, but his son Dave is next up to take over the business. Dave currently works for Uhle’s and is a pipe aficionado.

“We’ve got a really good staff here – and not a lot of turnover. Like last year when we had to shut down, we were able to keep Scott and Dave here during that time. And the others came back.”

Jeff is no stranger to challenges, as the tobacco industry has weathered a slew of regulations over the years – and not just limited to cigarettes. “We’ve had a lot of challenges. Taxations and regulations. In 2015, I used to be on the Board of Directors for the National Association of Tobacco Outlets. The FDA was considering outlawing flavors in tobaccos, and I told them that by doing that, they would be eliminating the entire pipe tobacco market because most pipe tobaccos have some sort of flavoring in them. In 2008, roll-your-own and pipe tobacco were both federally taxed at $1.10/lb. We were told pipe tobacco might double, and roll-your-own might go up to $5.00-$6.00/lb. Pipe tobacco went up to $2.83/lb and roll-your-own went up to $24.78/lb. I told ‘em, ‘You put the decimal in the wrong spot!’”

As Jeff looked through a few articles on our website, he noticed my review of OHM Menthol. “You see, that OHM is actually a roll-your-own. It was a little harsh, wasn’t it?” he said, chuckling a bit. Many roll-your-own tobaccos eventually ended up switching to calling themselves pipe tobacco just to avoid the taxes and regulations imposed on them.

Jeff’s employees uphold his customer-centric approach. I talked with Scott, who has recently been building a presence on social media using the moniker Cigar Shop Scott. His content includes products sold at Uhle’s and how-to videos for cigar and pipe smoking. Scott represents Uhle’s superbly with his extensive knowledge of cigars. After offering me a Uhle’s house brand corona, Scott couldn’t help but correct me on my cigar-lighting technique.

“If you point it down, you have a chance of getting smoke in your eyes and it puts too much heat on the inside of the cigar. If you go straight across, you have a better chance of just getting that tip on fire instead of getting the inside heated up. Turn it around, blow on it, check your work.”

Scott’s impressive knowledge of cigars and tobacco comes from a life spent around tobacco products, including the five years he’s worked at Uhle’s. “My dad owned a different cigar shop. It’s now Metro Cigars Brookfield, but it used to be Jack’s Tobacco. My first job was when I was like twelve or thirteen; I was bagging pipe tobacco for my dad. Weighing it out using the triple beam scale and everything. I grew up in cigars so I knew the stuff pretty well before I smoked it.”

Part of Uhle’s secret to success is its seamless ability to connect to its customers in all facets. Scott demonstrated the staff’s devotion to its customers when I asked him what his favorite part about working for Uhle’s was: “We’re gonna try to learn your name. Like come in two or three different times, on the third time, I’m gonna be like…’David!’ When you get people to come back repeatedly and they feel like they’re a member, that’s great. One of my favorite things is helping someone with their first time smoking. Or when they’ve smoked like two cigars and they don’t know what they’re doing.”

As I sat in the lounge and smoked my Uhle’s corona while I jotted down some notes, I chatted up one of the other patrons, Steve, who was a regular to Uhle’s. He was relatively new to smoking, but loved the support that Uhle’s had to offer.

“I started smoking cigars probably like, three months ago. I only really like to smoke pipes or cigars here. I don’t really smoke when I’m at home. I mainly smoke here because I just like the people and the atmosphere. It’s just a lot better than when I’m by myself.”

Hearing that from another customer is what sealed my opinion of Uhle’s outstanding customer relationships.

I spent a fair amount of time sitting in Uhle’s lounge, looking at the glass cases full of pipes and hunks of briar sitting on the shelves, listening to the chatter of staff and patrons, appreciating the lack of news on the TV’s (which Jeff is very particular about), trying to think of how exactly I could convey the atmosphere, friendliness, and outstanding quality of this family-owned tobacco lounge in my article. It’s a tough job because there’s nothing quite like visiting a brick-and-mortar shop that is so evidently driven with passion for the product and customers.

With that, I urge the reader – if you are ever in the Milwaukee area, take the time to visit Uhle’s and say hello to the staff. It is absolutely worth the experience. And tell them Bourbon Tobacco Wine sent you!

With the structure of today’s society leaning so heavily on cold, accessible corporate merchandise, it is easy to forget that at the heart of America’s capitalism exists family-owned businesses that are unique and impassioned.

I’ve spent many visits to mediocre tobacco outlets where I am either not greeted or pestered throughout the store, so I was unsure what my visit to Uhle’s would hold for me. And I must say, my trip inspired a new recognition and appreciation for enthusiastic, devoted, brick-and-mortar, family-owned businesses.

The post Brick and Mortar: Uhle’s Tobacco Company appeared first on Bourbon Tobacco Wine.

Now, growing up, there were certain aspects of my life that I enacted rebelliousness upon, but for the most part I was an exceptionally “lawful” adolescent. I remember specifically on one of my walks home from school with my older brother, as I was approaching my beginning year of high school, he said to me quite pointedly, “If you ever do drugs, I’m going to beat you up.” And not only did I believe him, but for some reason that interaction stuck with me and it had the exact effect on me that he intended. I told myself that I would refrain from drug and alcohol use throughout high school – and that’s precisely what I did.

When I was 19, which I always attribute as the age when my judgement was poorest, the rebel in me was at full throttle. This rebel was in a great wrestling match with the lawful child in me, and the result was a heavy and unnecessary guilt I carried as the burden of my insurgent behavior. During this internal struggle, I hid from my parents that I had picked up smoking cigars. The longer I went keeping my shameful secret, the more nervous I became about their reaction when they found out.

Around this time, my wisdom teeth decided to shift in some very uncomfortable ways, and as with most young adults, I had to get them removed. I have had a turbulent relationship with my teeth, so mouth surgery was not a foreign concept to me. Because of the nature of my surgery – which, by the way, I ended up having six wisdom teeth removed – I opted for anesthesia.

On the day of my wisdom teeth removal, my mom was the one who drove me. We checked in, they walked me back and put me in a chair, and I had the pleasure of getting that gigantic, terrifying needle stuck in my arm. In a matter of seconds I was out cold.

Fortunately everything went well with the surgery. I don’t remember waking up and I don’t quite remember the drive home. I vaguely remember taking gauze out of my mouth to slurp down a giant shake. When it was apparent that the anesthesia had worn off and my cognitive functions were mostly restored, my mom asked me if I remembered what I had said to her when I woke up from the surgery. I dumbly replied, “Uh… No.”

“You told me that you started smoking cigars.”

I stared at her, dumbfounded. Apparently I had been so laden with guilt that my subconscious took over in my doped up stupor to relieve me of my burden. “Oh. I’m sorry. Are you mad?”

She just laughed. “No, you goof. I don’t care if you smoke cigars.” She thought it was hilarious that I had worried so much about what her and my dad would have thought about me smoking. She even offered a couple suggestions and invited me to smoke a cigar with her sometime.

It was at that moment that I realized how ridiculous I had been for worrying about my parents’ reactions. The guilt and shame I had carried was all for naught; there had been no reason for me to hide my personal choices from them.

But that’s how my mom has always been. I have made my fair share of mistakes in my life – even well into my adulthood – and my mom has always been understanding. She tells it straight and doesn’t make excuses for me, but she’s always supportive. I feel very lucky to have her as my mom.

I have a twinge of sadness as I talk about how great my mom is because I know that not everyone is given the same fortune. Nobody is perfect, but I like to think that most parents try their best to do right by their children. Even so, I know too many people who are estranged from their parents or have lost them. I hope that you, reader, have had the blessing of a mother figure who has cared for, guided, and loved you the way mine has for me.

Happy Mother’s Day!

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“It’s a dangerous business, Frodo, going out your door. You step onto the road, and if you don’t keep your feet, there’s no knowing where you might be swept off to.”

There comes a time in our journey where we meet someone who is just stepping onto the path. Perhaps the most important lesson that can be shared is that there is no wrong way to whiskey. Just enjoy what you like and share it with whomever will tolerate your ramblings. That being said, there are preferable ways to introduce newcomers to the water of life.

First start with whiskey, something that is of a relatively low proof, not crazy expensive, and “smooth.” You want a bottle that is easily recognizable but will not elicit any adverse reactions from that one time where bad life choices were made. If you have multiple whiskeys for your guest to try, do your best to start with the most friendly and mild bottle and work your way up in complexity and proof. There are some people who are naturally drawn to bold and vibrant flavors but that is not always the best plan for introductions. 

If you are on your home turf when introducing someone new, feel free to break out your preferred glassware – Glencairn. The nose is quite possibly the most important of the introductions. It will be the first impression of the whiskey and there is a good chance the alcohol will play Rock ‘em Sock ‘em Robots with the newbie’s nose. It is important to ease them in at this point by wafting the glass by the nose in a similar fashion to a science class. 

Your first sip should be similar to taking a sip of hot coffee; just swallow the whiskey and don’t think too much of it. This sip is to acclimate your palate to the alcohol content of the whiskey. After that sip, continue to nose the glass – you will be able to discern more smells and tastes as you acclimate to the alcohol. 

Water, ice, and mixers or cocktails are all options to help explore a whiskey. Water is probably the best to use to open up and explore the whiskey in the glass while ice will suppress some of the alcohol burn and flavors. A cocktail is an excellent way to introduce whiskey to someone who may not be interested in whiskey as a standalone beverage. It is also nice to have a few cocktails up your sleeve to round out your whiskey knowledge.

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PB&W is advertised as a peanut butter whiskey with a bottle displaying a bag overfilled with peanuts. At first pour, it is very easy to tell that something is not quite right with this “whiskey.” Underneath the pull away cork is a fine layer of sugar followed by a wave of peanut butter aroma. Being a wine person myself, I look at viscosity quite frequently. I am no expert but there should not be much trailing when drinking whiskey out of a glencairn glass. 

As far as taste goes, it is not surprising that the only flavor present is peanut butter. I tried multiple ways to drink this “whiskey.” Slow sipping made me feel like I was drinking syrup. Shooting it brought out the only trace of whiskey this bottle has to offer, which was a burning sensation trailing all the way down. Changing the temperature only made things worse. The bottle claims “best served chilled,” but I am convinced that there is no way to serve this bottle. The only way I was able to tolerate consuming PB&W was to kill it with a stronger source of sugar. Their slogan is “bring your jam!” and I understand why. This bottle cannot be consumed without mixing it or pairing it with something sweeter. To date, my most positive – yet still negative – experience has been drinking PB&W and eating three week old stale brownies my wife made. Personally, the brownies were more enjoyable but the additional peanut butter flavor was a nice touch.

When you are getting a flavored whiskey, you pretty much know what you are getting into. Most of the time it is to avoid that strong alcohol taste. The ideal situation is to have something smooth and chilled to enjoy. These whiskeys are not suited for tastings. There are no complexities to them and offer little to no flavor. My next experiment with PB&W will involve sweet dairy to make a float-type drink. I am determined to find a solution for this bottle because I have never encountered a bottle that won’t seem to end like this one. 

The post Whiskey Maybe? appeared first on Bourbon Tobacco Wine.

The first thing you need to cut a cigar is a cutting tool. The most commonly used cutter is a guillotine cutter, which can be bought at any tobacco shop or online for fairly cheap. When I was a child, my dad would always jokingly ask me and my brother to stick our fingers into his guillotine cutter with the intention of cutting off our fingers. I suppose that instilled in me a healthy fear of blades.

No matter what shape your cigar is, your cutting practice will remain the same. The part of the cigar that you want to focus on cutting is the cap. The goal here is to cut off enough material to allow for proper draw but not so much that it will compromise the construction of the cigar. As Archer would say, “Just the tip.” When cutting, I also like to think of leaving a small taper on the head of the cigar to allow the smoke to funnel slightly as it enters my mouth.

When you have your cutter positioned properly, make sure you cut down firmly. A cut made in hesitation will cause tearing. It’s common to have a few flakes of tobacco fall out, but you don’t want the wrapper to start unravelling.

Another common way to cut a cigar is to use a cigar punch. Cigar punches are also fairly cheap and can be convenient, as they can often be attached to a keychain. Punches are circular blades that are inserted into the cap of the cigar and pulled out, leaving a small hole. The upside to a punch is that there is a lower risk of destroying the construction of the cigar. The downside is that the draw will not be as great.

There are other fancy tools you can get in order to get a perfect cut every time, but using a guillotine or punch should get you by just fine. In a worst case scenario, you can just use a pocket knife to cut a cigar – and if you screw up your cut, you can always smoke your cigar backwards.

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However, not all rocks are created equal. One element of the effect ice has on bourbon is that as the ice melts, it adds water to the drink. The added water can smooth out your drink and plays the biggest role in altering the flavor of your bourbon. This can be favorable, but sometimes you want to preserve the flavor of a neat bourbon while having it chilled.

One option that can help reduce watering down your drink is to use one large ice cube instead of multiple small cubes. With less surface area, the large ice cube will introduce less water into the drink.

Better yet, you can pick yourself up a set of whiskey stones. These chilling cubes usually come as either granite or stainless steel; both work equally well. Whiskey stones are stored in your freezer until they are ready to be used. When put in a drink, these stones will chill the drink without introducing any additional water, thus effectively chilling the drink without changing the flavor profile.

Personally, I prefer my drinks neat, so I am more favorable toward whiskey stones over ice. I have a set of stainless steel cubes like these that work perfectly. If you’re interested in granite, these are a nice set. In my experience, stones do an excellent job of allowing bourbon to retain its flavor profile. As a tip though, chilling a drink with stones requires more cubes than if you chill it with ice because as the ice melts, the near-freezing water mixes with the bourbon, whereas with rocks you are relying solely on the diffusing of heat from the bourbon into the chilled rocks.

Overall, rocks are a superior substitute for ice if you want to retain the flavor of your bourbon when chilling it. Just keep in mind that you will need additional cubes when using whiskey rocks.

The post On the Rocks appeared first on Bourbon Tobacco Wine.

When cleansing your palate, it is important to know what you want to taste. The most common palate cleansers include bread, sorbet, pickled ginger, and water. These are all neutral substances that scrub lingering flavors off the tongue. Sorbet, not to be confused with sherbet, is a frozen dessert that contains no dairy and is made of fruit and water. The sharp flavor and lower temperature stimulate the taste buds for future flavor reception. Bread can be used in many forms to cleanse the palate as long as it is not flavored. Crackers also fall under the bread category and should be used with the same restrictions of being unflavored. For optimal tasting experience, certain foods and beverages should be avoided. Any dairy, such as butter, will coat the taste buds and trap previous flavors.

It is important to remember that anything you ingest can subsequently affect how future flavors are perceived. If you are wanting to taste finer nuances and complexities, a clean palate will be your best bet for tasting as many dimensions of a flavor profile as possible.

The post Beginner’s Mouthfeel appeared first on Bourbon Tobacco Wine.

Bourbon

When the drinks start getting poured, we recommend starting out with a glass of Woodford Reserve’s Distiller’s Select. This bourbon sounds a bit fancier than it is, which is great for presentation. It’s well within budget for a small New Year’s party and will provide an excellent addition to the atmosphere without distracting you from the company you’re with. You can read more here: Woodford Reserve Distiller’s Select

Champagne

As that special hour comes up, we recommend breaking out a bottle of  Korbel Brut champagne. While this champagne is not French-made, it will add a nice celebratory air to the evening without breaking the bank. The flavor is nice, crisp, easy, and will pair well with the appetizers and snacks you have carefully laid out for your company. Read our full review here: Korbel Brut

Cigar

To top off your evening, we strongly suggest getting your hands on a Chateau Fuente by Arturo Fuente – preferably with a natural wrapper. Arturo Fuente is always a solid choice for a quality smoke, and Chateau Fuentes are one of their staples. Chateau Fuente gives you a full-flavored, relatively quick smoke that makes for a great celebration cigar, but gives you a little something extra from your ordinary smoke. If you’re interested in a longer smoke for your evening, go with the Double Chateau. You can read more here: Arturo Fuente – Chateau Fuente

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