How to Curate a Home Bourbon Bar
Tips for summer entertaining from HerKentucky and Stoneware & Co!
Today is National Bourbon Day!
Here in Louisville, it seems like every day is National Bourbon Day. The bourbon industry is booming, with tours and culinary experiences and so many amazing tributes to Kentucky’s favorite spirit. And, of course, there’s nothing like enjoying a bourbon at home with your friends and family. Today, I’ve teamed up with Stoneware & Co. to provide you some great tips for curating your home bourbon bar, featuring Stoneware’s stunning Embossed Running Horse serving pieces! (Check out the end of this post for a Bourbon Day gift to y’all from Stoneware and HerKentucky!)
Step #1: Keep a range of flavors!
Here’s the thing. You don’t need to spend a fortune stocking your bourbon bar. Yes, there are some fabulous high-end, high-priced selctions. But there are also some great entry-level bourbons that your guests would love to enjoy with you. You just need to know a little bit about your bourbon. I suggest that you start with a range of flavors by mixing up the mash bills in your collection. Federal law mandates that, to be called a bourbon, a whiskey’s mash bill, or recipe, must consist of at least 51% corn. The remaining 49% of grains in the mash bill contribute strongly to the flavor of the bourbon. As a general rule, a mash bill that contains wheat will provide a sweeter note, while the addition of rye provides some spice. The biggest trend in whiskey right now is barrel finishing — finishing a bourbon in a second barrel, whether it’s a different oak barrel, a custom-staved barrel, or a barrel that once housed a different spirit. I like to keep a couple of “finished” bourbons on hand to provide a different tasting experience. And, while it’s not an actual bourbon whiskey, I like to keep one or two rye whiskeys on board (produced at Kentucky’s distilleries, of course!) to accommodate those folks who like a truly spicy whiskey. At my house, Bob especially likes ryes for cocktails. Here is a great overview of popular mash bills.
Step #2: Select a range of proofs.
Proof is an indicator of the alcohol content by volume. In the U.S., this is indicated as a number representing double the alcohol percent. So, for example, an 86 proof bourbon is 43% alcohol. Obviously, a lower proof will result in a less intoxicating substance. Some folks prefer to sip on low proofs, while others like a higher. If you’re entertaining a group of true bourbon drinkers, you’ll want to have a couple of proof options to meet different tastes. Here’s a fun fact: In blind taste tests, it’s often found that female bourbon drinkers will prefer a higher proof.
Tip # 3: Don’t forget the finishing touches!
While many bourbon purists drink the product straight, your home bar should also include bitters and vermouth for popular cocktails like the Manhattan. You’ll also want to stock up on sugar cubes, oranges, maraschino cherries, and mint for garnishes. I’ve recently seen a lot of creative cocktails that utilize more savory herbs like basil and rosemary — the sky’s the limit! (Check out my sorority sister Heather Wibbels’ award-winning basil julep recipe here!!) I also love to have plenty of simple syrup on hand. I usually make a double batch of simple syrup — using a 1:1 ratio of sugar to water — and separate it into halves. One stays as simple syrup for drinks like an Old-Fashioned, while the other is mixed with lemon juice to make a sour mix. I love Stoneware’s 1 quart Bar Pitcher for serving syrup —it’s so easy to pour your desired amount into each cocktail!
Tip #4: Serve water and Ice in style!
Here in Louisville, we’re fortunate to have the very best tap water — it’s actually won awards! In fact, Kentucky’s water supply is pretty special. The rich limestone throughout central Kentucky provides the clear-tasting water that first made our bourbon special, and that nourishes our famous racehorses. Of course, no bourbon bar is complete without ice and a pitcher of water. Everyone has their own preferences when it comes to drinking bourbon — some folks like to dilute their spirits with just a drop or two of water, and some folks prefer a few — or a lot — of ice. I love Stoneware’s Embossed Running Horse Bar Pitcher and Ice Bucket to serve up water and ice in style. The best part is that these pieces, along with the julep cups, can be stored in the freezer so they’re appropriately chilled for maximum serving efficiency!
Tip #5: Keep some snacks on hand!
Don’t forget to have some snacks on hand to both compliment the flavors of the bourbon and to keep your guests from drinking on an empty stomach! Play with flavors you like to pair with bourbon , from salty cheeses to dark chocolate! It’s amazing how well so many different tastes coax out amazing notes in your whiskey!
Stoneware has graciously provided a coupon code, valid through June 20th at midnight, to help y’all stock up your own collection of handmade Kentucky pottery. Use code BOURBONBAR at online checkout, in store, or on phone orders to take 10% off your purchase!
Cheers, y’all! Let me know how your favorite tips for entertaining with bourbon!
(Stoneware & Co provided me with products for use in this post; as always, all opinions are my own. In fact, I collected Stoneware far before I had the opportunity to collaborate with them!)
Angel's Envy Oloroso Sherry Cask Finish Bourbon Review
Tasting notes on a very limited edition bourbon expression.
Last week, I attended a media preview and tasting of the latest release from Angel’s Envy: Oloroso Sherry Cask Finish Bourbon. Angel’s Envy is one of those small, family-owned whiskey labels that has a cult following — fans love the unique bourbon and rye whiskeys finished respectively in port wine or rum barrels to provide a gently altered flavor profile. The limited release Oloroso Sherry Cask Finish was a pretty big deal to bourbon geeks: it was the first new Angel’s Envy expression produced since 2013, and the first to be produced without the guidance of famed patriarch and Master Distiller Lincoln Henderson.
A mural at the entry of Angel’s Envy pays tribute to legendary distiller Lincoln Henderson
Lincoln Henderson was the Master Distiller for Brown-Forman for 40 years; he created the Woodford Reserve and Gentleman Jack expressions while at B-F. Lincoln retired in 2004, but by 2006 his son Wes persuaded him to come out of retirement work on a new, family-owned distillery project. The result was Angel’s Envy, a name paying humorous homage to the fabled “angels’ share”, the portion of the whiskey that evaporates in the warehouse each year. Mr. Henderson passed away in 2013 at the age of 75; Wes Henderson and his sons Kyle and Andrew continue to run the family business with an eye toward their patriarch’s vision.
Henderson Family Tree
Wes and Kyle Henderson sample new make.
After a quick tour of the distillery, Wes and sons Andrew and Kyle treated our media group to the first “outsiders’” taste of the new, limited edition bourbon expression, Angel’s Envy Oloroso Sherry Cask Finish.
Tasting Notes:
Proof: 100
Nose: Raisin and New Oak
Taste: Sherry, Raisin, and Hazelnut with a secondary toffee note.
Finish: Oak and Floral
This is a really unique expression. I LOVED the nose on this. It was this gorgeous raisin and oak scent that felt like a storybook holiday. The sherry definitely came through on the initial taste; we were told that Oloroso is a drier sherry, specifically chosen to keep the whiskey balanced and not overly sweet. I could see this making a really sophisticated and subtle Manhattan.
This is a very limited run of 3,600 bottles at $199 each. The whiskey will be available at the Angel’s Envy Distillery Store in downtown Louisville and distributed to a handful of Louisville area liquor stores. Public sales will begin on February 15th at 8 am; you can add your name to the VIP Access list by joining the Angel’s Envy 500 Main Club.
After the tasting and lunch, we were treated to a cocktail class with Finishing Room Bar manager Mike Bohn. Mike was so knowledgeable about the history of cocktails and the best ways to coax flavors out of the whiskey. You can sign up here for your own cocktail class.
Thanks so much to Angel’s Envy for the opportunity to sample this new expression!
How to Build a Maker's Mark Bourbon Bar for the Holidays!
Maker's Mark Distillery at Christmas
I always think of Maker's Mark as the bourbon of Christmas. Sure, there may be bourbons you drink at Derby time, and bourbons you drink on, say, your birthday. But, Maker's is the bourbon you buy for Christmas.
It may have something to do with the fabulous way that the folks at Maker's market the holiday, from nostalgic print ads to witty Ambassador gifts. It may be that Maker's Mark is the bourbon my family has always used in the bourbon balls that we make at Christmastime. Whatever it is, Maker's slays the Christmas game.
My cousin Amy had the most creative use for her Maker's Ambassador earmuffs! Lola the Chihuahua models them for us!
Since Maker's is the flavor of Christmas, it's a great idea to set up a Maker's Mark bourbon bar over the next few days. Only a few simple ingredients will allow you to offer your guests a variety of popular cocktails.
What you'll need:
- A couple of bottles of Maker's Mark
- A bottle of vermouth
- A bottle of Angostura bitters
- Simple Syrup
- Sour Mix (3 cups simple syrup to one cup lemon and lime juice)
- Maker's Mark cherries
- Lemons, limes, and oranges for garnish
If you have these items, you can mix up a whisky sour, an old-fashioned, or a Manhattan, in addition to serving your bourbon neat or on the rocks. Add a couple of sizes of glasses to allow your guests some choice.
Set everything out in an accessible place, keep fresh ice handy, and your guests will be refreshed and full of holiday cheer!
What's your favorite holiday cocktail?
Bourbon and Coke Slushes for Tailgating
Football season is finally here, y'all! Enjoy these bourbon and Coke slushies for tailgating!
Football season is finally here, y'all! Bob and I may have started the countdown to football sometime in June. And we may have added the Kentucky game and the Alabama game to our iPhone calendars back in July. And Bob may have gotten some fancy tv speakers that I don't fully understand in anticipation of the football season. Let's just say that we're really looking forward to Saturday's games!
Image via Draper James
With the 'Cats in Hattiesburg and a full Saturday of great games, it's the perfect time to kick off the long weekend with a frozen bourbon and coke slushie. These Tervis Tumblers from Draper James are the perfect way to keep your drink cold and reflect your school spirit. (Click here for $20 off your online Draper James order!)
These slushies are fun because you can use any soft drink you like, and even omit the whiskey for kids or anyone who doesn't care to imbibe.
For each slushie, use two cups of ice, a cup of Coke, and 2-3 ounces of bourbon. Add ice to the blender and crush until smooth. Add bourbon and pulse; add coke and pulse again. I used Maker's Mark in my test recipe, but I also like the idea of adding a lower proof bourbon (like Basil Hayden or Old Forester 86 proof) to keep these drinks a little less potent. I added a splash of bitters to the Maker's and Ale-8 slushie, like they do at Star Hill Provisions at Maker's Mark. It really adds an interesting dimension to the drink!
Cheers, y'all. How are you celebrating the return of football season?
Whiskey Wednesday: Woodford Reserve Rye
Welcome to Whiskey Wednesday, HerKentucky's weekly feature that makes you think about what you're drinking. Today, we're departing from our traditional focus on Kentucky bourbon with some notes on rye.
So, I've noticed a disturbing trend lately. I seem to keep running into people who don't know the difference between bourbon and rye. We're talking bartenders, and folks who claim to be whiskey-lovers, and proud Kentuckians who ought to know better. They'll use Sazerac or the green-label Bulleit, and claim they've used bourbon whiskey, bless their hearts.
Like most everything in whiskey production, it all comes down to the grains. The difference between bourbon and rye is the grain mixture that is used in production. Of course you know that all bourbon whiskey must be made here in the United States and must have a mash bill that consists of at least 51% corn. American rye whiskeys must be at least 51% rye grain. As with bourbon, the remaining 49 percent of the recipe varies wildly by brand. Bulleit's mash, for example, is 95% rye, producing a very powerful, spicy flavor profile. Woodford Reserve's Rye, on the other hand, is only 53% rye, which makes for a smooth and balanced pour. Like bourbon, rye is aged in charred new oak barrels and must be aged for at least two years to earn the designation "straight."
Prior to Prohibition, rye was most popular in the Northeast U.S., particularly in Pennsylvania and Maryland (Mad Men fans will note that it makes sense that rye was Draper's drink of choice...) and Pittsburgh was the city around which most rye production was focused. After Prohibition, only a few rye labels survived, and most rye productions were moved to Kentucky, under the umbrella of larger distillers.
Last year, Woodford Reserve introduced a rye whiskey to their line of products. I had the opportunity to sample that product during The Kentucky Bourbon Affair tour of Woodford's distillery last week. I was so surprised by how much I enjoyed this one. I'm normally a little put off by the heavily spicy and often bitter notes of rye, but the Woodford product was delightful. We learned during the distillery event that Woodford Reserve Master Distiller Chris Morris based this recipe on a historical recipe in the Brown-Forman archives. The really does work as a nice companion to Woodford's high-rye bourbon, Woodford Reserve Distiller's Select, pairing up-front tobacco aromas with heavy tastes of apple and pepper, and a caramel finish similar to that of Woodford's bourbons. I can't wait to try it in a cocktail!
So, there you go. High-rye bourbon and low-rye rye. Two more whiskey concepts to wow y'all's friends. Go get a bottle of that rye; I promise you'll love it!
Cheers, y'all.
You may also like:
Whiskey Wednesday: The HerKentucky Guide to Talking about Bourbon