Mixology at Home - Bourbon Tasting
RAPID CITY, S.D. (KEVN) - Bourbon has re-emerged as a popular spirit; with a 132 percent increase in sales over the last two decades; more than $5 billion in earnings according to the Distilled Spirits Council of the U.S.
We can’t go into all the aspects of America’s spirit but to me, taste and what you get for your money should be the most important.
Bourbon is warm, with complex flavors. Color, aroma, mouth-feel, flavor, and finish are evaluated. Just like with wine, there is a way to taste bourbon.
First you “nose” it, then take a small sip and let it sit on your tongue. Continue with small sips to try to determine the different flavors. Then the finish is what lingers on the tongue.
I do not have a refined palate; lacking the ability to separate the flavors. That’s why we enlisted Eric Gardner’s palate for this Mixology at Home.
Nose: Pleasing opening? Notes of caramel, vanilla, oak, spices, fruit, etc.
Palate: Classic bourbon notes include vanilla, caramel, custard, butterscotch, maple, honey or chocolate, mix of sweet and spicy
Finish: Lingering light heat. Bold spice, light leather, touch of brown sugar are some examples.
Does older, more expensive bourbon from long-established distilleries taste better than less-expensive, newer bourbons? That depends on a lot of variables.
The quality does depend a little on age, but distilling practices are equally important, as is the distilling environment. An example, Jefferson’s ages a bourbon at sea. I have not sampled it.
As for prices, you can find great bourbons in almost any price range, including as low as $30. Don’t equate expensive with good; although some of the bourbon we taste on Mixology at Home is a little on the pricey side.
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