BOURBON OR WHISKEY ?
BOURBON OR WHISKEY ?
PETER BOTHWELL , ASIATE SOMMELIER
TIPS FOR SIPPING
For Hollis Bulleit , who grew up in a spirited Kentucky family , enjoying bourbon has been part of her patrimony . Her great grandfather Augustus had a recipe that still guides Bulleit , the bourbon company her father Tom founded . Bulleit believes that so many people outside the South are just now discovering bourbon because for years they didn ’ t know the proper way to enjoy it .
“ Every liquor has a certain ambience , and bourbon inspires good manners and dressing up ,” says Bulleit , who holds an annual Kentucky Derby party in LA , where women wear sundresses and hats and the men don seersucker suits . “ There is a new public space inspired by brown spirits , a slower sip-and-savor ambience ,” she says .
Some new devotees insist on drinking their bourbon neat . But Bulleit says it ’ s best with a few drops of water or a single ice cube , which helps open up the sprit , like the Bulleit 10-year they recently released .
Gable Erenzo , the world ambassador for his family ’ s Hudson Baby Bourbon brand agrees . The company ’ s Baby Bourbon is bottled at 92 proof , so it can be diluted slightly without taking away from the inherent qualities of the spirit .
“ It ’ s a very rich and robust whiskey because of the new charred oak , and also with the smaller size of the barrel we get more surface area , so we extract a lot of the phenolic compounds that make whiskey taste like vanilla , coffee bean , cinnamon and clove ,” Erenzo explains .
No matter how you like to drink it , Bothwell says bourbon appeals to both male and female guests at Asiate . For New York Fashion Week last September , they created a cocktail called the Bourbon Tumblr with Knob Creek bourbon , grapefruit juice , maple syrup and blood orange liqueur that the fashionistas loved . And ladies like their bourbon straight up , too .
“ One of the last tables I remember serving bourbon to , the gentleman was really excited we had Rip Van Winkle ,” says Bothwell . “ It was two couples and the women had it too , and they said this is [ darned ] good .”
Bourbon is becoming a spirit for all occasions , as new brands pop up around the country . And the old bourbon barrels are even fueling a culinary trend , with chefs and artisans aging foods like maple syrup , teriyaki sauce and chocolate inside , to capture a bit of that sweet caramel and smoke essence . Indeed , a fine bourbon is worth savoring .
While all bourbon is whiskey , not all whiskey is bourbon . To qualify as bourbon , it must meet certain requirements , including : The mash must include at least 51 percent corn ; it cannot be distilled at more than 160 proof ; it is aged in new charred white oak barrels ; it can ’ t be aged at over 125 proof ; it can ’ t be bottled at less than 80 proof ; it must be aged for at least two years ; it must be made in America .
BOURBON TUMBLR
2 ounces Woodford Reserve Bourbon 1 ounce grapefruit juice ½ ounce maple syrup ½ ounce Solerno Blood Orange Liqueur 2 dashes grapefruit bitters
Method : Add all ingredients to a cocktail shaker filled with ice . Shake until well chilled and the tin is frosty . Strain into a rocks glass . Garnish with a piece of grapefruit peel .
22 INSEASON MAGAZINE | SPRING 2013