Bourbon choices

The law requires that American (largely Kentucky) bourbon consist of at least 51% corn; but it can be as high as 80-90%. The other components are rye, malted barley and wheat. Some of the traditional bourbons consisting of corn, rye and malted barley are Knob Creek, Jim Beam and Wild Turkey. Those with slightly higher rye components are Woodford Reserve, Basil Hayden’s, Bulleit and Eagle Rare. Makers Mark uses wheat in the place of rye. Jack Daniels and Buffalo Trace have more than 80% corn, although sources say that Jack Daniels is technically not a bourbon since it adds more than water for flavor to its bottles.*

Bourbon whiskey can be consumed neat, with ice, with water, with juice, or in shots. There’s no right or wrong way. You can put your nose into your glass for a sniff if you’re trying a new bourbon and if you don’t like its fragrance, you probably won’t like its taste. Also, there’s no point in swirling the bourbon as you would a wine when sniffing because it just kicks up alcohol vapor and makes the whiskey harder to smell. There’s nothing wrong with having a beer nearby as a chaser, a sort of cleanser to the taste buds. **

Comments: A nice way to drink a good bourbon is with one very large ice cube — it keeps it cold without watering it down too much. Large cube trays can be purchased. As far as shots, the bourbon flavors become more defining after a swallow of beer, a.k.a., a boiler-maker.

Recent bourbon recommendation: Elijah Craig; Blade and Bow 91 proof, (referred by John Lapins); Jim Beam Black and Basil Hayden, referred by Paul Geer.

* Bourbon Country, bourboncountry.com, 401 West Main Street, Suite 2300, Louisville, KY
** Drink More Whiskey, Daniel Yaffee