America’s homegrown whiskey has turn into one of the vital popular pours around. And with so many bottles flooding the market, the backbar has turned into a crowded panorama, one that might simply overwhelm the common drinker.

So we found a spirit guide. Beau Williams, the owner of Kansas City’s Julep, lauded for having one of the country’s most excellent bourbon selections, shares his rules for picking, sipping and mixing America’s favorite spirit.

Read the Label

The first step is to learn how to decode bourbon labels, says Williams. «Bourbon is a really broad category,» he says. «It’s essential to know what the wording means.» For example, he always looks for the phrase straight bourbon.

«Straight is what you wish to look for at the beginning once you’re searching the shelves,» he says. «It means they’re not adding anything to or adulterating the product, so that you’re getting the real deal.»

He also recommends looking for the age statement on the label, though he’s quick to note that you simply won’t always find it. And particularly if it’s from a newer producer, that always implies that bourbon is on the youthful side. By law, straight bourbon must be aged for not less than years.

Seek Out Value

«When you’re spending more than $forty, you’re probably doing it mistaken,» says Williams. After all, if you happen to’re a collector looking for further-aged Pappy Van Winkle, anticipate to pay a premium. But for these just starting out, affordable bourbons abound. Williams recommends Wild Turkey one zero one («wonderful juice at a reasonable price level,») and bottlings from Four Roses and Heaven Hill (brands from the latter embody Henry McKenna, Evan Williams and J.T.S. Brown, amongst others).

Skip the Shot Glass

While the flavors of bourbon might be quite different from Scotch whisky, Williams recommends sipping a neat pour from a Glencairn glass, a curved vessel typically reserved for scotch. «Aroma is a large part of your bourbon expertise,» says Williams. «You want a glass that permits you to capture the aroma—caramel-y, nutty, etc.—to get you excited and cue up the remainder of your senses.»

A shot glass won’t improve this experience, he says, however a glass with a broad base and tapered top «to capture aromas and funnel them upwards» will do the trick. In lieu of a Glencairn, he generally uses Old Fashioned or rocks glasses with a similar, slightly tapered shape.

Don’t Be Afraid of Dilution

«Water is your friend, and don’t be afraid of it,» says Williams. «People think there’s only one way to drink bourbon, and that’s wrongheaded. Water isn’t a dealbreaker whatsoever.» The present trend for uncut, unfiltered, barrel-energy whiskeys signifies that most bourbons really benefit from some dilution, he says. «It takes off the heat and spice notes and lets the sweetness shine through.»

Upgrade Your Ice

«Bourbon has big, bold flavors,» says Williams. «A little bit of ice and water won’t kill the thing.» Nevertheless, he’s wary of small, watery pieces of ice that dilute a spirit too quickly. «I prefer to take my time, and I want a related experience from when I start to after I finish. Solid ice is never a bad idea.» For house use, he recommends silicone molds to freeze sizable chunks that chill effectively however soften slowly.

Attempt an Old Fashioned

«An Old Fashioned can really turn individuals on to how wonderful a bourbon experience could be without drinking it on its own. Ice, a little bit of sugar and bitters may also help bridge the flavour profiles, make it more palatable.» The goal, he says, is to intensify the flavors of bourbon moderately than mask them, and «the traditional Old Fashioned does that wonderfully.»

«There’s no wrong way to devour bourbon,» says Williams. The only mistake is «not enjoying it while you’re doing it.

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