America’s homegrown whiskey has change into 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 easily 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 alternatives, shares his guidelines for picking, sipping and mixing America’s favorite spirit.

Read the Label

The 1st step is to learn how to decode bourbon labels, says Williams. «Bourbon is a really broad category,» he says. «It’s important to know what the wording means.» For instance, he always looks for the phrase straight bourbon.

«Straight is what you want to look for first and foremost when you’re searching the shelves,» he says. «It means they’re not adding anything to or adulterating the product, so 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 especially if it’s from a newer producer, that often signifies that bourbon is on the youthful side. By law, straight bourbon should be aged for no less than years.

Seek Out Value

«When you’re spending more than $40, you’re probably doing it mistaken,» says Williams. After all, should you’re a collector looking for further-aged Pappy Van Winkle, count on to pay a premium. But for those just starting out, affordable bourbons abound. Williams recommends Wild Turkey 101 («wonderful juice at a reasonable worth point,») 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 may be quite totally different from Scotch whisky, Williams recommends sipping a neat pour from a Glencairn glass, a curved vessel typically reserved for scotch. «Aroma is a huge part of your bourbon expertise,» says Williams. «You want a glass that allows you to capture the aroma—caramel-y, nutty, etc.—to get you excited and cue up the rest of your senses.»

A shot glass won’t enhance 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 typically makes use of Old Fashioned or rocks glasses with the same, slightly tapered shape.

Do not Be Afraid of Dilution

«Water is your friend, and don’t be afraid of it,» says Williams. «Individuals think there’s only one way to drink bourbon, and that’s wrongheaded. Water is not a dealbreaker whatsoever.» The present trend for uncut, unfiltered, barrel-strength whiskeys signifies that most bourbons actually 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 need a similar experience from when I start to when I finish. Stable ice is rarely a bad idea.» For home use, he recommends silicone molds to freeze sizable chunks that chill effectively but melt slowly.

Try an Old Fashioned

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

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

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