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Americans consider the ability to properly drink bourbon a rare art that needs to be learned from the masters. In fact, there is nothing complicated here, especially if you have tried other whiskeys or good cognac before. I will talk about the characteristic features of bourbon further, and you will also learn several recipes for cocktails based on it.
Bourbon – This is an American whiskey with a strength of 40 degrees, produced in Kentucky from corn with the addition of other grain raw materials (barley, rye, wheat, etc.). Under US law, a bourbon can be called a drink that contains at least 51% corn alcohol (distillate) and has been aged in oak barrels for more than 2 years. To achieve high quality, most producers age their bourbon longer – from 4 to 20 years.
Historical information
Bourbon production began in the 1789th century by Irish settlers in the New World. The first mention of the recipe dates back to XNUMX, when the priest Elijah Craig distilled the drink for his parishioners.
The first distillery appeared in the city of Paris in the late 1790s, but the technology for the production of bourbon was finally formed only in the 1930s. In 1964, a federal law was passed in the United States, securing the status of a national treasure for bourbon.
The best brands of bourbon: Jim Beam (Jim Beam), Four Roses, Maker’s Mark, Wild Turkey, Heaven Hill. In addition to being the world’s oldest and best-selling bourbon, Jim Beam’s range includes the unique Devil’s Cut, a bourbon that has been deeply absorbed into the wood during aging and subsequently extracted.
Difference between bourbon and whiskey (scotch)
1. Raw materials. The basis of Irish and Scottish whiskey is barley malt (dried sprouted grain), bourbon is made from corn flour.
2. Production technology. Whiskey needs special yeast to ferment. Bourbon ferments on sourdough, a mixture obtained during the preparation of the previous batch of the drink, which contains active yeast. In fact, the production of bourbon has not stopped for several hundred years.
Whiskey is aged in ordinary oak barrels. Bourbon – only in new oak barrels, burned from the inside. Thanks to this, even a short exposure to a drink acquires a natural yellowish tint. To obtain the same color of whiskey, you need to keep it for several years longer. But Irish and Scottish producers usually go the other way – they add caramel (any additives are strictly prohibited in bourbon).
After bottling, bourbon barrels are not reused. They store soy sauce, other types of whiskey, or use wood for furniture.
The tradition of storing bourbon in charred casks was born out of necessity. The first American distillers could not afford to order new barrels, they kept the drink in used ones. But these vessels smelled of the same products (grain, fish, etc.). To solve the problem, barrels were filled with dried hay and set on fire. The fire removed the bad smell.
3. Taste. The higher the corn alcohol content, the sweeter the bourbon. Irish whiskey is usually bitter, and island Scotch is also famous for its smoky flavor. Most bourbons don’t have these features.
4. Region of production. Although whiskey analogues are made in almost all regions of the United States, it is customary to call your drink bourbon only in the Bourbon County of the same name, which is located in Kentucky. Whiskey is made in Ireland, scotch is made in Scotland.
Methods for drinking bourbon
1. In its purest form. Good aged bourbon is drunk from glasses with a thick bottom and a wide neck that allows you to capture even the most subtle notes of flavor. The drink is served at room temperature, filling the glass by one quarter.
First you should hold the glass for a few seconds in your hand, warming it with the warmth of your palm. Then sniff the drink, bringing your nose to the very edge of the glass. Vanilla, old wood, tobacco, chocolate, raisin or caramel aromas will be felt depending on the type of bourbon and its aging. Then a small sip is taken, during which the liquid is held in the mouth for a few seconds so that it gets on the tongue. After a sip, you need to exhale through the nose and mouth.
An appetizer for bourbon can be a wide variety of dishes, ranging from meat to fruits or cheeses. But true connoisseurs prefer to drink American whiskey without snacks, combining it with a fragrant cigar.
Bourbon of average and low quality can be drunk with ice. The aroma of the drink is completely lost, but the burning sensation in the mouth is not so strong. This method can be recommended to beginners who are not familiar with strong alcohol.
2. With other drinks. To reduce the strength, bourbon can be diluted with non-carbonated mineral water or juices (cherry, green apple, orange, grapefruit). The optimal proportions are 1:1 or 1:2 (one part American whiskey to two parts juice). In some US states, bourbon is diluted with cola or soda, the proportions do not change.
Only inexpensive brands designed for making cocktails, such as Jim Beam White, can be mixed with juice. To dilute a drink of many years of aging is considered ignorance.
The best bourbon cocktails
1. Manhattan
Composition:
- vermouth Rosso (red) – 30 ml;
- bourbon – 60 ml;
- Angostura – 2 ml;
- cocktail cherry – 1 piece.
Preparation: pour well-chilled vermouth, bourbon and angostura into a glass, mix well. Decorate with a cherry on top.
2. “California Lemonade”
Composition:
- bourbon – 30 ml;
- soda water – 40 ml;
- lemon juice – 20 ml;
- sugar – 1 teaspoon.
Preparation: In a shaker filled with ice, mix sugar, American whiskey and lemon juice. Pour the mixture into a glass and add soda.
3. “Grey Bird”
Composition:
- bourbon – 30 ml;
- cream – 10 ml;
- Baileys cream liqueur – 10 ml.
- Preparation: Mix all ingredients in a shaker and pour into a glass.
