I need a new hobby.
Figured I'd take up drinking. Bourbon specifically.
My impressions of Bourbon, as a very casual drinker who can go months without alcohol, is that, in any of the classic cocktails, Bourbon is a wonderful drink. I do enjoy a cocktail when we go out to dinner. And over the winter I began to play around with some of the flavored Bourbons and Whiskeys that are seasonal.
I'm still unclear on the actual chemical differences between a Tennessee Whiskey, like Jack Daniels, and a Kentucky Bourbon. I guess its got to do with the maple charcoal filtering that is tradition for Tennessee Whiskey? I know that Bourbon is supposed to be at least 51% corn mash, not sure if that is true for whiskey. It also has to be casked in new charred Oak barrels.
In any event I'm looking for some easy to drink recommendations. I don't like alcohol burn. I favor a sweeter taste over a spicy bite. From what I can tell the spice comes from RYE, so the higher the rye content of the mash the spicier the drink???
I'm digging into regional micro-distillers too.
So, anyone got any recommendations on a good Bourbon?
Smoother is better (in my book).
Figured I'd take up drinking. Bourbon specifically.
My impressions of Bourbon, as a very casual drinker who can go months without alcohol, is that, in any of the classic cocktails, Bourbon is a wonderful drink. I do enjoy a cocktail when we go out to dinner. And over the winter I began to play around with some of the flavored Bourbons and Whiskeys that are seasonal.
I'm still unclear on the actual chemical differences between a Tennessee Whiskey, like Jack Daniels, and a Kentucky Bourbon. I guess its got to do with the maple charcoal filtering that is tradition for Tennessee Whiskey? I know that Bourbon is supposed to be at least 51% corn mash, not sure if that is true for whiskey. It also has to be casked in new charred Oak barrels.
In any event I'm looking for some easy to drink recommendations. I don't like alcohol burn. I favor a sweeter taste over a spicy bite. From what I can tell the spice comes from RYE, so the higher the rye content of the mash the spicier the drink???
I'm digging into regional micro-distillers too.
I've found three here in Indiana that make small batch bourbon. Spring Mill and W.H. Harrison. Also Backbone Bourbon, which is an uncut Bourbon, distilled from 70% corn mash, that I have not yet tried.
I also found a New York distiller, Tuthilltown Distillers, who makes a Bourbon out of 100% corn mash. But I'm still looking for a bottle of that stuff. Its called "Baby Bourbon" and has been out on the market for a couple years. Guess I need to find a nicer liquor store?
I also found a New York distiller, Tuthilltown Distillers, who makes a Bourbon out of 100% corn mash. But I'm still looking for a bottle of that stuff. Its called "Baby Bourbon" and has been out on the market for a couple years. Guess I need to find a nicer liquor store?
So, anyone got any recommendations on a good Bourbon?
Smoother is better (in my book).