Cabin Still bourbon is one of the more inexpensive choices at the liquor store. It's distilled by Heaven Hill and is sold at 80 proof. Cabin Still is young, aged for a short 3 years and is bottled with a recognizable bright yellow label and cap.
Cabin Still is light copper in color. It's nose is peppery with a balancing caramel presence. There's also a soft grainy note in the background with a whisp of vanilla bean. For its age, the nose is surprisingly complex. Mouthfeel is a bit thin; watery, but not weak. Cabin still has a spicy taste. The sweet caramel found in the nose is gone in the taste, and a charred, ashy bite comes through. The finish is quick, slightly hot, and not very memorable.
Cabin Still is not a top shelf sipping bourbon. But that's ok - everything has its purpose. You don't light up an Ashton every time you have a cigar; sometimes you want a Swisher Sweet. Cabin Still is a perfectly suitable knock-around bourbon that you can splash into a glass and mix with whatever and not care if you spill some on the counter. It's cheap and serviceable. Cabin Still will not win any awards for best-in-show bourbon. But, you wouldn't want to mix a quick, sloppy whiskey sour with Blanton's, would you?
May 11, 2011
March 20, 2011
Cocktail Recipe: the Algonquin
In the category of those whiskey cocktails served up, the Algonquin is one of the greats. It's named after the Algonquin Hotel in Manhattan, where in the pre-Prohibition days some of the city's literary elite would meet for lunch and drink this mix. The Algonquin is a refreshing balance of sweet, tart, and spice (from the rye). It's a classy cocktail; try one instead of ordering a Manhattan next time your out.
One of the fun things about the recipe is the room to tailor it, slightly, to suit your palate.
- 3/4 to 1 ounce pineapple juice
- 3/4 to 1 ounce dry vermouth
- 1 1/2 to 2 ounces bourbon
You'll see that many recipes call for either rye whiskey or blended whiskey. In my mind, a bourbon with a high rye content works the best - something like a Buffalo Trace or an Old Grand Dad. My personal recipe:
- 1 ounce pineapple juice
- 3/4 ounce dry vermouth
- 2 ounce Eagle Rare bourbon
Srart with a baseline recipe and then tweak it as you see fit. My personal recipe took a handful of small fixes before I was done. Believe me it was arduous work. Whatever ratio or whiskey you use, be sure to stir the ingredients in a shaker. If you shake it, the pineapple juice will get all foamy and make for a sloppy drink. I garnish mine with a peel of orange, which adds the perfect note of subtle citrusy sweetness. If you really want to exhaust all options before deciding on your opwn recipe, try a dash of orange bitters instead of the peel. After all, making a drink should be almost as fun as drinking it.
One of the fun things about the recipe is the room to tailor it, slightly, to suit your palate.
- 3/4 to 1 ounce pineapple juice
- 3/4 to 1 ounce dry vermouth
- 1 1/2 to 2 ounces bourbon
You'll see that many recipes call for either rye whiskey or blended whiskey. In my mind, a bourbon with a high rye content works the best - something like a Buffalo Trace or an Old Grand Dad. My personal recipe:
- 1 ounce pineapple juice
- 3/4 ounce dry vermouth
- 2 ounce Eagle Rare bourbon
Srart with a baseline recipe and then tweak it as you see fit. My personal recipe took a handful of small fixes before I was done. Believe me it was arduous work. Whatever ratio or whiskey you use, be sure to stir the ingredients in a shaker. If you shake it, the pineapple juice will get all foamy and make for a sloppy drink. I garnish mine with a peel of orange, which adds the perfect note of subtle citrusy sweetness. If you really want to exhaust all options before deciding on your opwn recipe, try a dash of orange bitters instead of the peel. After all, making a drink should be almost as fun as drinking it.
March 6, 2011
How to Make a Mint Julep
It's been a while since I've written about a cocktail recipe. The Mint Juelp is a handy recipe to know as knowing just a few simple techniques will make a significant difference in your creation of it. Always use crushed ice, pour whichever bourbon you prefer, and remember that the Mint Julep is designed to drink pretty quickly.
February 21, 2011
Basil Hayden's Kentucky Straight Bourbon Whiskey Review
Basil Hayden's is part of Jim Beam's Small Batch Collection, along with Baker's, Booker's, and Knob Creek. Out of the Collection, Basil Hayden's has the most rye in its mash bill, is the lowest proof at 80, and is the lighest bodied. It's named after an early-American distiller (after which Old Grand Dad is also named) who supposedly used a recipe similar to what is now put into the bottle. The bottle is sold with a paper label that hangs over the bottle's shoulders that's held in place by a ribbon of wood and metal that comes together like a belt buckle to form a BH logo.
Basil Hayden's is aged 8 years. Its color is pale, light, and rusty. Basil Hayden's has a welcoming nose to it: warm, sugary caramel is dominant with a peppery, clove-like background. There is also a subtle vegetal note reminiscent of Jim Beam White Label. Mouthfeel is cool, light, and watery. Basil Hayden's taste almost reverses what the nose presented. The pepper comes through stong, with the caramel sweetness taking a back seat. The signature Jim Beam vegetal nuance is also there. There's also notes of fresh pine sawdust and a quick flash of cinnamon buried in there deep. Basil Hayden's finishes with pepper at that back of the tongue. There is a very slight fleeting burn and around the edges the caramel returns.
Basil Hayden's is certainly the most delicate of the Small Batch Collection. It's worth a try neat, or in cocktails - its spice holds up well in a whiskey highball. When you're looking for a quality, light-bodied whiskey, Basil Hayden's will not steer your wrong.
Basil Hayden's is aged 8 years. Its color is pale, light, and rusty. Basil Hayden's has a welcoming nose to it: warm, sugary caramel is dominant with a peppery, clove-like background. There is also a subtle vegetal note reminiscent of Jim Beam White Label. Mouthfeel is cool, light, and watery. Basil Hayden's taste almost reverses what the nose presented. The pepper comes through stong, with the caramel sweetness taking a back seat. The signature Jim Beam vegetal nuance is also there. There's also notes of fresh pine sawdust and a quick flash of cinnamon buried in there deep. Basil Hayden's finishes with pepper at that back of the tongue. There is a very slight fleeting burn and around the edges the caramel returns.
Basil Hayden's is certainly the most delicate of the Small Batch Collection. It's worth a try neat, or in cocktails - its spice holds up well in a whiskey highball. When you're looking for a quality, light-bodied whiskey, Basil Hayden's will not steer your wrong.
December 19, 2010
Wild Turkey Kentucky Spirit Review
Kentucky Spirit is Wild Turkey's premium bottling; their top of the line. It's 101 proof. Like a small handful of other premium bourbons, Kentucky Spirit is a single barrel whiskey, meaning the stuff in the bottle is a product of one barrel - not a blend of several barrels. As an added touch, the neck label displays the handwritten date when the bourbon was bottled, the barrel number from which it was born, and the warehouse and rick where it was aged.
WTKS comes in a nifty bottle, whose scalloped shoulders twinkle in the light. The color is pale orangy-brown. When sniffing spirits as high in alcohol content as Kentucky Spirit, one has to take care not to inhale too deeply and risk numbing too many scent receptors. A few careful nosings immediately reveals a thick caramel with an underside of woody spice, oily leather, and cherry candy. It's full and juicy, luscious and warm. Mouthfeel is thick but not syprupy. Kentucky Spirit's taste is centered around the charred barrel it was aged in. I was surprised that the sweetness in the nose was subdued in the taste. The woody spiciness comes though with gusto, and a dry grain note is present. On the edges you can find pleasant hints of the cherry candy. In all, it is peppery and lively, but not as complex as I would have guessed.
The finish is long. Long. Long. It is astringent and nutty, with a burn that starts at the back of your throat and flares to the front and sides of your tongue. You're well aware of its proof after a swallow. And in what may be its most intriguing characteristic, about a full minute after you swallow and the burn dissapates, you're left with a ripe fruitiness; a cognac note that sends you on your way with a smile.
Kentucky Spirit is a bourbon that you have to be in the mood to drink if you want to enjoy it to the full extent. While I may be more inclined to reach for Wild Turkey 101 more frequently, that doesn't mean Kentucky Spirit should be dismissed. You don't have to wait for a special occassion to pour yourself a dram of WTKS, because when you do, it will be a special occassion in and of itself.
WTKS comes in a nifty bottle, whose scalloped shoulders twinkle in the light. The color is pale orangy-brown. When sniffing spirits as high in alcohol content as Kentucky Spirit, one has to take care not to inhale too deeply and risk numbing too many scent receptors. A few careful nosings immediately reveals a thick caramel with an underside of woody spice, oily leather, and cherry candy. It's full and juicy, luscious and warm. Mouthfeel is thick but not syprupy. Kentucky Spirit's taste is centered around the charred barrel it was aged in. I was surprised that the sweetness in the nose was subdued in the taste. The woody spiciness comes though with gusto, and a dry grain note is present. On the edges you can find pleasant hints of the cherry candy. In all, it is peppery and lively, but not as complex as I would have guessed.
The finish is long. Long. Long. It is astringent and nutty, with a burn that starts at the back of your throat and flares to the front and sides of your tongue. You're well aware of its proof after a swallow. And in what may be its most intriguing characteristic, about a full minute after you swallow and the burn dissapates, you're left with a ripe fruitiness; a cognac note that sends you on your way with a smile.
Kentucky Spirit is a bourbon that you have to be in the mood to drink if you want to enjoy it to the full extent. While I may be more inclined to reach for Wild Turkey 101 more frequently, that doesn't mean Kentucky Spirit should be dismissed. You don't have to wait for a special occassion to pour yourself a dram of WTKS, because when you do, it will be a special occassion in and of itself.
November 27, 2010
Maker's 46
Maker's Mark has been successful basing its production around its core product. They've branched out a bit with Maker's 46. Maker's 46 is different from the company's flagship bourbon in one significant way, which creates a whole new taste profile. Maker's Mark debuted 46 in only limited quantities, and with any luck, 46 will be popular enough to warrant further bottlings.
So, what makes 46 different? Here's the process: when Maker's is fully matured, the bourbon is temporarily dumped from the barrel while ten seared, French oak staves are placed inside. The whiskey is then put back into the barrel, and mingles with the added staves for another few months until it "tastes exactly right." It's then bottled with its signature red wax dip, in a less boxy bottle. It clocks in at 94 proof, which is slightly higher than the original's 90 proof.
Maker's 46 has a rusty, orange copper color. The nose is velvety vanilla, and a lot of it. Surrounding the vanilla center is a citrus flair and a grainy, spicy ethanol heat coming from the high proof. 46's aroma is a prelude to it's departure from its older brother.
Mouthfeel is warm and syrupy thick. The taste is primarily caramel and black pepper with floral notes hidden somewhere in the background. You are certainly made aware of the seared French oak addition. There is also a candied citrus that comes through right when you swallow. Maker's 46 finishes with peppery heat that fills your mouth like smoke and then centers itself on the front of the tongue. But it is not harsh - along with the heat comes a smooth vanilla ribbon. After a few seconds you're left with a slight, pleasant burn and a soft, almost creamy, sweetness at the back of your throat.
Maker's 46 is certainly of a different character than the company's flagship. It is at once spicier and sweeter than we're used to from the distillery. 46's enduring qualities are its ability to match strong spice with heavy caramel, and have them work together is such admirable sync. It is a combination of softness and brashness that toghether hit all the right notes. I should hope that Maker's Mark will make its recent expression a main stay.
So, what makes 46 different? Here's the process: when Maker's is fully matured, the bourbon is temporarily dumped from the barrel while ten seared, French oak staves are placed inside. The whiskey is then put back into the barrel, and mingles with the added staves for another few months until it "tastes exactly right." It's then bottled with its signature red wax dip, in a less boxy bottle. It clocks in at 94 proof, which is slightly higher than the original's 90 proof.
Maker's 46 has a rusty, orange copper color. The nose is velvety vanilla, and a lot of it. Surrounding the vanilla center is a citrus flair and a grainy, spicy ethanol heat coming from the high proof. 46's aroma is a prelude to it's departure from its older brother.
Mouthfeel is warm and syrupy thick. The taste is primarily caramel and black pepper with floral notes hidden somewhere in the background. You are certainly made aware of the seared French oak addition. There is also a candied citrus that comes through right when you swallow. Maker's 46 finishes with peppery heat that fills your mouth like smoke and then centers itself on the front of the tongue. But it is not harsh - along with the heat comes a smooth vanilla ribbon. After a few seconds you're left with a slight, pleasant burn and a soft, almost creamy, sweetness at the back of your throat.
Maker's 46 is certainly of a different character than the company's flagship. It is at once spicier and sweeter than we're used to from the distillery. 46's enduring qualities are its ability to match strong spice with heavy caramel, and have them work together is such admirable sync. It is a combination of softness and brashness that toghether hit all the right notes. I should hope that Maker's Mark will make its recent expression a main stay.
October 2, 2010
Blanton's: The Original Single Barrel Bourbon Whiskey
Blanton's, as the neck label on the bottle tells you, is "The Original Single Barrel Bourbon Whiskey." More than marketing, this statement is true - Blanton's pre-dated Beam's Small Batch Collection. Blanton's also enjoys the reputation of being one of the best whiskies around. I heard about its reputation before having tasted it, and due to my tendency to eschew popular sentiment towards drinks, I discounted Blanton's supposed high rank among other brands. That was a mistake.
Blanton's is pale amber, caramel, in color. A few sniffs reveals grainy spiciness, caramel-ly sweetness, some pepper notes around the edges, and a soft, full warmth of well worn oiled leather. The balanced complexity of the nose advertises its many tasty splendors. Mouthfeel is warm, smooth, and thick enough to coat you mouth without being syrupy. It is bottled at 93 proof, as well.
Tasting Blanton's is an event; it is thought provoking, important, and memorable, like a Whistler painting, or a van der Rohe building. It's something that stays with you, something to which you compare other whiskies. At first, Blanton's warmly, sweetly permeates your palate. After the toffee-esque sweetness subsides, a blunted spiciness comes though with the faintest of yeasty sourness way in the background. Everything works together in concert. Blanton's finish is actually an substantial element of its taste: after swallowing, a dry corn note flares up, but it's joined by heat on the tongue and a fleeting honey richness in the throat.
In all, Blanton's is complex, with each constituent part working for each other's benefit. It is a complex, balanced, and smooth bourbon that is simply outstanding. It will surprise you in new ways after every sip, and after each new bottle.
Blanton's is pale amber, caramel, in color. A few sniffs reveals grainy spiciness, caramel-ly sweetness, some pepper notes around the edges, and a soft, full warmth of well worn oiled leather. The balanced complexity of the nose advertises its many tasty splendors. Mouthfeel is warm, smooth, and thick enough to coat you mouth without being syrupy. It is bottled at 93 proof, as well.
Tasting Blanton's is an event; it is thought provoking, important, and memorable, like a Whistler painting, or a van der Rohe building. It's something that stays with you, something to which you compare other whiskies. At first, Blanton's warmly, sweetly permeates your palate. After the toffee-esque sweetness subsides, a blunted spiciness comes though with the faintest of yeasty sourness way in the background. Everything works together in concert. Blanton's finish is actually an substantial element of its taste: after swallowing, a dry corn note flares up, but it's joined by heat on the tongue and a fleeting honey richness in the throat.
In all, Blanton's is complex, with each constituent part working for each other's benefit. It is a complex, balanced, and smooth bourbon that is simply outstanding. It will surprise you in new ways after every sip, and after each new bottle.
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