America’s homegrown whiskey has become probably the most standard pours around. And with so many bottles flooding the market, the backbar has turned right into a crowded panorama, one that might simply overwhelm the average drinker.

So we found a spirit guide. Beau Williams, the owner of Kansas City’s Julep, lauded for having one of many country’s most outstanding bourbon picks, 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 class,» he says. «It’s necessary to know what the wording means.» For example, he always looks for the phrase straight bourbon.

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

He additionally recommends looking for the age statement on the label, though he’s quick to note that you just won’t always discover it. And particularly if it’s from a newer producer, that always means that bourbon is on the younger side. By law, straight bourbon have to be aged for at the very least years.

Seek Out Value

«For those who’re spending more than $40, you’re probably doing it improper,» says Williams. Of course, for those who’re a collector looking for additional-aged Pappy Van Winkle, count on to pay a premium. But for those just starting out, affordable bourbons abound. Williams recommends Wild Turkey one zero one («wonderful juice at a reasonable worth point,») and bottlings from Four Roses and Heaven Hill (manufacturers from the latter embrace Henry McKenna, Evan Williams and J.T.S. Brown, amongst others).

Skip the Shot Glass

While the flavors of bourbon might be quite completely 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 experience,» says Williams. «You want a glass that permits you to seize the aroma—caramel-y, nutty, etc.—to get you excited and cue up the remainder of your senses.»

A shot glass won’t enhance this experience, he says, but a glass with a broad base and tapered top «to seize aromas and funnel them upwards» will do the trick. In lieu of a Glencairn, he typically makes use of Old Fashioned or rocks glasses with a similar, slightly tapered shape.

Do not 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 just isn’t a dealbreaker whatsoever.» The present development for uncut, unfiltered, barrel-power whiskeys means that most bourbons truly 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 items of ice that dilute a spirit too quickly. «I prefer to take my time, and I want a similar expertise from once I start to when I finish. Stable ice is rarely a bad idea.» For residence 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 people on to how wonderful a bourbon expertise can be without drinking it on its own. Ice, a little bit of sugar and bitters may help bridge the flavor profiles, make it more palatable.» The goal, he says, is to accentuate the flavors of bourbon moderately than mask them, and «the classic Old Fashioned does that wonderfully.»

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

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