America’s homegrown whiskey has change into one of the most widespread pours around. And with so many bottles flooding the market, the backbar has turned into a crowded landscape, one that could easily overwhelm the average drinker.

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

Read the Label

The 1st step is to learn to decode bourbon labels, says Williams. «Bourbon is a really broad class,» 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 need to look for first and foremost whenever you’re searching the cabinets,» he says. «It means they’re not adding anything to or adulterating the product, so you’re getting the real deal.»

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

Seek Out Value

«If you happen to’re spending more than $40, you’re probably doing it unsuitable,» says Williams. In fact, for those who’re a collector looking for extra-aged Pappy Van Winkle, count on to pay a premium. But for these just starting out, affordable bourbons abound. Williams recommends Wild Turkey a hundred and one («wonderful juice at a reasonable value level,») and bottlings from Four Roses and Heaven Hill (brands from the latter embody Henry McKenna, Evan Williams and J.T.S. Brown, among others).

Skip the Shot Glass

While the flavors of bourbon will 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 need a glass that permits you to seize the aroma—caramel-y, nutty, etc.—to get you excited and cue up the rest of your senses.»

A shot glass won’t improve 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 uses Old Fashioned or rocks glasses with an analogous, 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 shouldn’t be 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 comparable experience from when I start to when I finish. Solid ice is rarely a bad idea.» For residence use, he recommends silicone molds to freeze sizable chunks that chill successfully however soften slowly.

Try an Old Fashioned

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

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

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