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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“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. 

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Alcohol Name: Jim Beam Apple

Alcohol type: Apple liqueur infused with straight bourbon whiskey

Alcohol Content: 32.5%, 65 Proof

Price Point: Lower Shelf, $20-$25, found in most liquor stores

Nose: Apple, cinnamon, honey

Flavor Profile: Sweet orchard apple, warm spicy cinnamon, smooth honey

Bottom Line: This is a simple, smooth, apple-flavored whiskey that is sweet from start to finish. The lack of complexity is made up for with honesty and excellent flavor.

I am a big fan of all things fall. That includes apples and apple-flavored things. My wife and I grabbed a bottle of Jim Beam Apple and a bottle of J. Seeds Apple Cider Whiskey when we ran out of our Serpent’s Bite Apple Cider Whiskey and couldn’t find a replacement at our local liquor store. The Jim Beam Apple was about $23 and advertised itself as a sweet, juicy, apple-flavored bourbon. 

I usually enjoy my bourbon neat, but this goes well over ice as well. The nose opens up with exactly what you would expect – apples. You can smell the sweetness; and behind that, the spice of cinnamon and a hint of honey. I let the scent carry me to the local pumpkin farm I would visit as a child every fall. 

The first thing that hit my lips was the sweetness. It was almost too sweet before the cinnamon and alcohol warmed my senses and ebbed the candy-like apple flavor. The hint of honey and overall simplicity of the drink made for one of the smoothest whiskeys I’ve ever had. I compared this whiskey to J. Seeds Apple Cider Whiskey, which had the same alcohol content and, in contrast to Jim Beam, burned the whole way down. There was absolutely no trace of woodiness or graininess to the flavor – just simply apples, cinnamon, and honey. The finish left me with a lasting warmth from the cinnamon spice that reminded me of bonfires on a fall night. My wife then made a mixed drink for me – which she is an absolute wizard at – and concocted an elixer from the Jim Beam Apple, apple cider, brown sugar, cinnamon, and honey. This cocktail was honestly too good and I drank it way too fast. As it is, temptation is the birth of greed.

“Is it not a strange fate that we should suffer so much fear and doubt for so small a thing? So small a thing! And I have seen it only for an instant in the house of Elrond! Could I not have a sight of it again?”

― J.R.R. Tolkien

If you’re looking for an affordable apple whiskey, this is definitely a solid choice. It’s smooth from start to finish and can be enjoyed by itself or as a mix. The flavor delivers that strong apple profile you’re looking for and tops it off with a spicy warmth that lingers.

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Alcohol Type: Straight bourbon whiskey made with Kentucky limestone-filtered water and a high-rye mashbill

Alcohol Content: 45%, 90 Proof

Price Point: Lower Mid-Shelf, $30-$40, found in most liquor stores

Flavor Profile: Heat, vanilla, oak, black Pepper, rye

Nose: Caramel, black pepper, grain, dark fruit

Bottom Line: A straight-forward, no nonsense bourbon that has bold yet simple flavor. This drink will warm you up with a kick of spice and mellow you out with a lasting sweetness. It is a fine choice as a standalone for any relaxing evening.

Bulleit is a Kentucky-based, tawny amber bourbon that can be found in the lower-mid price range. I grabbed mine for $33 but have seen it for as high as $36. Bulleit Distilling Company was formed by Thomas Bulleit in 1987 by reviving his great-great-grandfather’s high-rye bourbon recipe. The company claims to honor the original high-rye mashbill to maintain a unique flavor. I uncorked my bottle of Bulleit on a Sunday evening while winding down as my wife prepared dinner for the both of us. I poured it into a Glencairn and let it sit before nosing it. 

The nose opens up with sweet and heat with fruit and grain undertones. The sweet is a buttery toffee or caramel blending with the biting heat of black pepper. Lingering underneath lies a layer of dark fruit supported by the fullness of the corn and rye.

Honestly, the first sip of this bourbon was my favorite part of the whole experience. All of the layers flooded my senses before settling down and allowing me to pick them apart. The sweetness turns into vanilla in nature and the pepper gave my mouth and nose a sharp heat. The sweetness and the pepper blended wonderfully, one not letting the other get out of hand. Past these flavors lied a distinct oakiness and body of corn and rye. As I acclimated and continued to drink, the liquor became tame and rather simple. The layers of sweet, heat, oak, and grain became familiar and content.

When poured over chilled stainless steel rocks, the sweetness is dialed back and the oakiness is really brought out, giving the drink a bit of extra spice.

The finish left me with a meld of the flavors that lingered. The sweetness and heat prevailed, warming me like a long hug from my grandma. The grain, particularly the corn, left a savory starchiness.

Overall I thoroughly enjoy this drink. It’s certainly not complex, but that’s not always a bad thing. The flavor is strong and pleasant – perfect for a quiet evening by the fireside. My wife, who is not a drinker but is a phenomenal cook, tried a sip and immediately picked up on the oak flavor and attributed the sweetness to molasses. Bulleit may not be a big brand name, but its formidable flavor and honest simplicity are well worth the buy.

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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.

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Alcohol Content: 45.2%, 90.4 proof

Price Point: Low-Mid Range around $35 for a 750 mL bottle. Can be found just about everywhere.

Nose: Oak, Vanilla, Fruit

Flavor Profile: Very woody oak, some sweetness from vanilla and fruit, slight metallic taste like copper

Bottom Line: Woodford Reserve’s regular “Distiller’s Select” bourbon is a good, crowd-pleasing bourbon. While it feels like a premium bourbon, it’s approachable and easy for people not into whiskey, but has enough character to be special. 

Woodford Reserve’s Distiller’s Select bottling makes it feel like a premium bourbon. It’s a unique bottle design with it being so wide. My bottle was bottle 3549 of batch 3848, but I didn’t pay much mind to that. The “Distiller’s Select” is Woodford’s regular line of straight bourbon. The batch and bottle numbers are good marketing for making it seem more high-end than it’s price point suggests.

Pouring it into my Glencairn glass, I get primarily oak and fruit. It’s not very harsh at all. There really isn’t a whole lot to process when it comes to the nose on this one. It’s got the classic bourbon scents.

When it comes to the flavor it’s fairly thin and sweet. This bourbon shows little hints of vanilla, banana, and citrus over oak that intermingle nicely. It has more burn than you would expect for this low proof of a bourbon, but because it’s thin it leaves you wanting a bit more flavor altogether.

Overall, Woodford Reserve’s Distiller’s Select straight bourbon whiskey is a good crowd-pleasing bourbon that would be good for those who like bourbon or those who prefer cocktails. It doesn’t have deep, complex flavors that make it nice for not-quite novices and can be enjoyed when the focus of the night isn’t the bourbon. For many, it’s the first bourbon that gets people hooked on drinking the livation straight. Woodford’s marketing and presentation make it seem like a higher-end bourbon than it really is and can set you up for disappointment if you go into it expecting more. The bottom line is that it’s approachable and good on the surface. Just don’t dive too deep into the bottle and instead make your focus of the night the company you’re with.

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Alcohol Type: High-proof bourbon aged at length and finished with special seared French oak staves

Alcohol Content: 47%, 94 Proof

Price Point: Mid range, $36, common availability 

Nose: Caramel, oak, vanilla

Flavor Profile: Caramel, cinnamon, leather

Bottom Line: A consistent and high quality bourbon that is perfect for adding something a little extra to your special occasions. This one is a cut above the rest and will treat you right.

Maker’s Mark has many kinds of bourbon available – all of which are extremely consistent, satisfying and easy to find. Maker’s 46 is a step above their regular bourbon and has a slightly higher proof than the regular straight bourbon. Maker’s 46 is heavier and more complex than other products offered. 

The nose can be very overwhelming with ethanol at first due to its higher proof. After a little bit you can start to dig into the enjoyable aromas it has to offer. You can easily find all the staples of bourbon such as caramel, oak, and vanilla. The French oak staves that are added after the initial aging process are what gives this bourbon its heavy nose. 

I find this bourbon to be sweeter than most bourbon. The caramel and cinnamon flavors stand out the most, which come from the additional wood that is used during aging. The finish is not nearly as strong on this bourbon and has mostly hints of leather.

This bourbon is good for a regular evening, but we recommend saving it for a special occasion because of how special it is. It’s a great choice for any holiday or celebration.  It is sweet enough to enjoy on its own and perfect for an after-dinner old fashion. 

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Alcohol Content: 50%, 100 Proof

Price Point: High Shelf, $60-$65, this bottling will definitely be on the harder to find list; it will most likely be held behind the counter shackled to a price that is conspicuously marked up

Nose: Caramel, butterscotch, rye spice, licorice

Flavor Profile: Hot and oily dark cherry and plum, dry oak, well-balanced and rich

Bottom Line: The E.H. Taylor line of bourbon is one of the flagship bottlings coming out of Buffalo Trace. If you like classic bourbon flavors and a higher proof, this bottle will definitely not disappoint. It is so choice. If you have the means, I highly recommend picking one up.

This bottle stands out whether in your local store, bar, or preferably your shelf. It comes in a cardboard tube that bears the same label as the bottle. The bottle’s label is an iconic pastel yellow with burgundy lettering that is simply classic. This bottling is one of three in the E.H.Taylor family. It is a single barrel bourbon that is bottled in bond and fits squarely in the realm of classic bourbon.

On the nose there is a heat coming from the higher proof, but it quickly fades and opens up to a sweet caramel and butterscotch with a hint of rye spice in the form of licorice. 

The high proof brings a dry oak spice that hits your mouth like a wave of heat on the first sip, but that quickly subsides and a dark fruit – mostly cherry and plum – rolls in as if it were a syrup. Vanilla and toffee follow closely behind and vanish, leaving a rye and pepper tingle on the roof of the mouth.

The E.H. Taylor line of bourbon is one of the flagship bottlings coming out of Buffalo Trace. It is well recognized by bourbon lovers and the casual sipper. If you like classic bourbon flavors and a higher proof, this bottle will definitely not disappoint. I would recommend sipping this dram neat or with a dash of water. This bottle can easily be turned into a special occasion pour or be used to impress whomever you deem important. If you have the means, I highly recommend picking one up.

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