A Guide to Whiskey / Bourbon

By: Brahm Callahan

Whiskey is an absolute essential in any home bar, whether it’s bourbon, rye, or Scotch. While Scotch is the most commonly drunk neat spirit in the world, all kinds of whiskey cocktails (especially bourbon) are popular as they are a way to mellow the big flavors of the spirit while bringing all the complexities of those flavors to meld with different ingredients. Whiskeys of all kinds are hugely popular in Japan, and in Asia in general. It’s just now picking up steam in emerging markets like South America, and maintains its popularity in North America, Europe, and the UK.

It’s important to know what you’re looking for, so you can choose bourbons you’ll like and avoid those you might not based on a number of factors, like mash bill, oak, and aging.

Bourbon has the perfect balance of sweetness from an oak and corn-based mash bill, as well as spice, and balanced alcohol that’s easy to enjoy without necessarily “feeling the burn.” It can be enjoyed with earthier ingredients like vermouth and bitter mixers. People who tend to not like whiskey can try bourbon watered down first, or mixed with fruitier mixers like aperol. Rye tends to be much spicier, earthier, punchier and generally also boozier. This makes it ideal for lower-ABV cocktails to keep the booze up, and to bring lots of flavor to the mix.

In regions where whiskey has been popular for centuries, a new trend is single-barrel bottling and other artisanal oak treatments (try the Doublewood from Woodford for an excellent example). Those who experiment with these techniques may manipulate the whiskey, but it technically robs it of its “bourbon” title, rendering it simply American whiskey.

Owing to its high alcohol content and potent flavors, whiskey is best paired with “louder” food, like smoky sauced barbecue and bold Asian dishes. I would just cut this Very spicy food tends to compete with whiskey’s own spicy flavors, so robust but low-heat fare is generally the way to go.

A Guide to Whiskey / Bourbon

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