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Booze | June 30, 2023 8:44 am


HOW TO DRINK BOURBON


THERE’S AN ART TO NOSING, TASTING AND PAIRING OUR FAVORITE SPIRIT. AND YOU CAN
LEARN IT ALL IN ABOUT FIVE MINUTES.

It's really not that hard to enjoy bourbon.
Kevin Trimmer/Getty
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By Tony Sachs

Back in ancient times — say, the 1950s — the answer to “How do you drink
bourbon?” was easy. You’d pour a large tumbler of the stuff and knock it back
with a couple of quick gulps. Or you’d go to a bar and say “Bourbon, make it a
double,” and then knock it back with a couple of quick gulps. They were simpler
times. But not necessarily better.

Bourbon, and distilled spirits in general, were drunk, sure, but they weren’t
truly tasted. Nowadays, we better understand that the best bourbons aren’t just
a vehicle to get us bombed (although it does that very well too). There’s a
whole lot of artistry and craftsmanship to take into account, a wide and complex
palette of flavors and aromas. The big question nowadays is, how do we tease out
all the magic that bourbon has to offer? With bourbon as with life, it can seem
like the more answers you get, the more questions pop up. But we’re gonna give
it a shot anyway.

Behold, the almighty Glencairn glass, ideal for tasting bourbon
Amazon


WHAT’S THE IDEAL GLASS FOR DRINKING BOURBON? 

There are probably as many answers as there are glasses. But we’ll stick to two
of the most popular types of glass. A squat Old Fashioned/rocks glass feels
great in the hand and has a little bit of weight to it, so it feels substantial.
And it’s pretty hard to tip over, which can be helpful depending on where you’re
drinking it. But to get more of the bourbon’s aromatics, and a more concentrated
flavor as a result, a Glencairn glass, with its wide bowl and narrow opening, is
an ideal vessel. In a nutshell, a rocks glass is a solid option for parties or
social situations, while a Glencairn glass is great for a serious tasting
session. But whatever glass you use, make sure it’s clean.

Whatever whiskey you’re nosing, keep your mouth slightly open
Photo illustration by Chris Furlong/Getty Images


HOW DO YOU NOSE A BOURBON? 

Just for the record, nosing is smelling. And there are right and wrong ways to
smell it. Such as, don’t stick your nose in the glass and take a big whiff — the
alcohol will singe your nose hairs, especially if you’re nosing a high-proof or
cask-strength bourbon (see: our list of the best sipping bourbons). For a more
detailed primer on how to do it, here are some tips from Dan McKee, master
distiller of Michter’s: “I personally like to leave my mouth slightly open while
breathing in through my nose. I then pass the lower rim of the glass under my
nose from right to left. Then I will nose the middle and top rim of the
glass. Repeat as often as you would like. In doing so, this will allow for
different aromatic experiences.” If you don’t want to use that much valuable
drinking time on the aromas, just remember to keep your mouth open a little.
That’s key.




WHAT’S A BETTER WAY TO TASTE A BOURBON — NEAT OR WITH WATER? 

If you always drink bourbon with Coke or in a highball or an Old Fashioned and
would never dream of enjoying it neat, then feel free to go for what you know.
But it’s always worth trying a bourbon unadulterated, at least for a sip or two.
Frank Caiafa, author of The Waldorf-Astoria Bar Book and Spirits Portfolio
Director of Banville Wine Merchants, says, “I taste everything, no matter what
the proof is, straight with no water, just to get the true characteristics and
to taste the intention of the distiller, to see what they want in there.” That
said, distillers themselves will taste their bourbons very watered down, so the
alcohol doesn’t get in the way of the flavor. So there’s nothing wrong with
adding a few drops or more to your bourbon. Especially with higher-proof
expressions, you may need a bit of water to tamp down the alcoholic heat and let
the flavors come through more clearly. As Caiafa says, “I feel that if you buy a
750 ml bottle of cask strength bourbon, you’re really buying a liter.” In other
words, don’t try to be macho — think of cask-strength as “you get to decide how
much water to add.”

THE BEST BOURBONS OF 2023 (SO FAR)

Including excellent bottles from Barrell, Chicken Cock, Old Forester and more


OK, WE’VE COVERED WATER. HOW ABOUT ICE? 

With ice, you’re not only adding dilution, but you’re also changing the
temperature of the bourbon, which will affect the aromatics and the flavors you
get from it. You also get a drink that’s constantly changing and evolving as the
ice melts. As Caiafa puts it, “If you put ice in right away, the first sip is a
chilled glass of straight-up whiskey. The second sip is diluted, the third sip
is maybe a little more palatable, and the fourth is a nice watered down cooling
refreshing sip of cold liquid that sets you up for the next round.” With that in
mind, remember that the chilling and the dilution dulls down the flavor profile
somewhat. So with top-shelf bourbons, drinking them neat or with a little water
is preferable. 

An ideal bourbon drink? A Manhattan (pictured) or a whiskey sour.
Mike Falco


WHAT’S A GOOD GO-TO BOURBON COCKTAIL? 

Per Michter’s Dan McKee: “If I’m making a cocktail at home, I really enjoy a
simple whiskey sour.  I also like adding a little red wine to the whiskey sour
to make a New York sour.  It’s a nice touch.  When I’m enjoying cocktails
created by the professionals, a nice Manhattan with a little extra cherry juice
is exceptional.” Frank Caiafa prefers rye to bourbon in his Manhattan, but
agrees on the whiskey sour: “I think the lemon and the bourbon pair well
together. The sweetness of the bourbon and the sour lemon are a good pairing.”
He also likes the Creole Lady, which is equal parts bourbon and Madeira plus a
teaspoon of grenadine. And let us not forget the Old Fashioned, one of the
tastiest cocktails that’s also one of the easiest to make.




HOW ABOUT FOOD PAIRINGS? WHAT GOES BEST WITH BOURBON? 

No spirit goes better with beef than bourbon, whether you’re talking steak,
burgers or tartare. The sweetness of the bourbon pairs brilliantly with the
savory umami notes of a nice cut of beef. As McKee says, “A nice New York strip
with a neat pour of bourbon is always a great experience. Bourbon and thinly
sliced aged hams also go very well together. For more of a desert pairing that
may seem odd, taking a piece of milk chocolate and blue cheese together followed
by a sip of bourbon is a unique and delightful experience.”


DO YOU HAVE ANY COOL SECRET BOURBON HACKS THAT I CAN USE TO IMPRESS MY FRIENDS?

Here’s McKee’s hack: “I don’t often admit this, but I find it enjoyable to eat a
few coffee beans and follow it up with a sip of bourbon. The flavors from the
coffee beans provide a unique pairing with the rich caramels and vanillas
offered from the bourbon.” Frank Caiafa has a handy and simple method for
“rescuing” subpar bourbons and enhancing good ones: “Whether with water or neat,
a coin-sized piece of orange peel expressed over the top of the bourbon [to
release the oils in the peel] and then discarded brings a whole new level of
greatness to whatever bourbon you drink. Especially if the whiskey means a
little help.”




HOW MUCH SIPPING AND NOSING AND FUSSING DO I NEED TO DO BEFORE I JUST GET DOWN
TO DRINKING?

 For some of us, there’s no such thing as getting too serious about our bourbon
— we could spend hours happily nosing and sipping and writing down tasting
notes. But we also understand those who want to think less and drink more. And
in that situation, the three-sip rule is a pretty good one. The first sip is the
“hello” sip — you’re coating the tongue, making the introduction to your taste
buds. The second sip is the “nice to meet you” sip — hold the bourbon on the
tongue for a little while, lay that base, get more of the flavors and aromatics
and acclimate yourself to the alcohol. And the third sip is when it all comes
together and you’re really fully tasting your bourbon, getting the subtleties,
the less noticeable secondary flavors, all that good stuff. Heaven knows you can
also nose and taste and furrow your brow from the first sip until the glass is
empty. That can be fun, honest! But three sips is a pretty good benchmark.


MORE LIKE THIS

The Best Bourbons Under $100
Counterfeit W.L. Weller Lawsuit Ends In Sazerac Win
The 10 Best Bourbons for a Manhattan



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