Bourbon. Classic Kentucky whiskey. It’s the drink so many of us ordered on our 21st birthdays. Like cowboys in the westerns, we sauntered up to the bar, narrowed our eyes and said, "Whiskey. And make it a double." Whether it’s toasted in mint juleps at the Kentucky Derby, sipped on porches throughout the South or ordered straight in the hipster whiskey bars of New York City, bourbon has always been a whiskey both for the refined and for the working class. When sipped with a cube of ice or a splash of water, it’ll glide down the gullet smooth as silk with hints of vanilla and oak. Gulped neat, it’ll make your hair stand on end. Either way, it’ll leave just a trace of wood and leather in the back of your throat, the way only bourbon can.
Technically, bourbon straight whiskey made in the United States (close to 90 percent comes from Kentucky). To be legally considered bourbon, the whiskey must be processed in the following way: It must come from fermented mash or grain, composed composed of at least 51 percent, but less than 80 percent corn; it must be blended with either rye, wheat or barley, and it must be aged in new, charred, white oak barrels for a minimum of two years; and it cannot be distilled higher than 160 proof (80 percent) alcohol – only water can be used to reduce the alcohol level.
When discerning between bourbons, Bill Samuels, Jr., president of Maker’s Mark and an industry veteran, says it’s important to be wary of marketing schemes. "The labels ‘single barrel’ and ‘small batch’ have nothing to do with taste," he says. "It’s companies playing off single malt scotch." But, overall, Samuels is optimistic about the state of the spirit. "There is no bourbon you have to apologize for today. When I came into the industry, you had to hold your nose to drink most of them."
Jack Daniels-You know the taste: a little sweet, always warm on the tongue, strong on the throat and finishes with just a hint of pepper. Take it any way you like it. Straight, it’ll make you sit up and take notice. I find it’s best to add a little ice and sip slowly.
Knob Creek-This small-batch nine-year-old, 100 proof bourbon from Jim Beam is sweet but powerful. It’s full of almonds, vanilla and blackberries, giving the aftertaste a spicy warm tingle.
Jim Beam-The four-year-old, 80 proof white label is still the most popular bourbon on the market. It’s a classic. One minute it makes you want to bark like a dog, and the very next it calms the nerves like a hot steaming bath.
Woodford Reserve-Kentucky’s only bourbon mode in copper vessels (imported from Scotland) and aimed at the premium market. At 90 proof, with vanilla and toffee notes, it’s best taken neat for a long, smooth after-dinner drink.
Bookers- Eight years old, 80 proof. A bit spicy because of the high rye content. I found it harsh even on the rocks. People who love "Old Grand-Dad" will like this bourbon, especially since it’s named after him. Recommended mixer: with ginger ale.
Makers Mark-This 90 proof small batch bourbon (made from mixing several straight whiskeys that have matured into a specific style from a few select barrels) is the market leader in Kentucky and is now a best seller in whiskey bars across the country. The yeast used in it’s sour mash dates back to before prohibition, making it the oldest bourbon in the world. Instead of rye, it’s a wheat blend, making it more smooth and mild – there’s a hint of vanilla, oak, honey and dark berries. Drop a cube of ice in a shot glass and take your time sipping. Of interest: Taylor Samuels, one of the first generation of Maker’s Mark whiskeymen, was related to both Daniel Boone and Jesse James.
Blantons-Back in 1984, this 93 proof was the first single barrel to hit the market. To some, the single and small batch bourbons are premium whiskeys, comparable to single malt scotch. To others, especially die-hard bourbon folks who feel bourbon is the same now as it was 50 years ago, it’s all just a clever marketing trick. That aside, Blanton’s is excellent. It has a slightly red color from the barrel with traces of vanilla, cinnamon and dark berries. It’s too good to mix. Have it with ice or neat.