How to Taste Bourbon Like a Pro

Kentucky bourbon is bigger than ever. Of course, 95% of the world’s bourbon is made here in the Commonwealth, as is 100% of the bourbon that’s worth talking about. It’s an $8.6 billion dollar industry that generates over 20,000 jobs for Kentuckians. Bourbon impacts every Kentuckian. But, no matter how hot the industry is, I’ve noticed that there are plenty of Kentuckians who are still a little scared to drink bourbon. It’s a question I get fairly often from blog readers and social media followers: How do I get started with tasting bourbon?

As a bourbon writer, I’ve had the incredible opportunity to attend tastings led by some of the most interesting names in bourbon. I’ve watched the legendary Fred Noe of Jim Beam demonstrate his “Kentucky Chew” technique, participated in an intensive sensory tasting session led by Elizabeth McCall and Chris Morris of Woodford Reserve, the masters of (click here for information on how you can attend Woodford Reserve Tasting Academy, which I promise you’ll want to attend!), and been among the very first media members to sample the most recent Angel’s Envy offerings. I’ve picked up a few tasting tips along the way, and I want to share them with y’all.

Setup:

Now, it’s great if you have the opportunity to go to a tasting led by a professional. If you’re in Louisville, there are great classes at Westport Whiskey and Wine. Lexington and Louisville both have fantastic classes at Total Wine and More. And, of course, there are tasting opportunities on all of the distillery tours. But, it’s also pretty cool to setup a tasting at home, so you can learn about your own palate as well as your friends’ and family’s.

Step 1: Select your Whiskey.

If you’re going to have a whiskey tasting, you’ll want to select a whiskey. Now, many Kentucky distilleries produce a bourbon and a rye. These are both types of whiskey, and can be produced using the same equipment. Absolutely NOTHING marks you as an amateur quicker than calling a rye whiskey a “bourbon.” If you take one thing away from this blog post, please remember that. The main difference is the grain content. Bourbon whiskey must have a recipe, known as a mash bill, of 51% corn or higher, while the mash bill of rye is at least 51% rye. I find that, when selecting whiskeys to taste, it’s good to pick a theme. I often go by distiller. When sampling the new Old Forester Rye, I tried it against the Old Forester Signature Bourbon, as well as the Woodford Reserve Rye, as these were all produced under the supervision of the same Master Distiller, Chris Morris, under the two major Brown-Forman labels. Another easy starting point would be to try Maker’s Mark with Maker’s 46 or Woodford Reserve with Woodford Reserve Double Oaked. These comparisons will show you how the very same bourbon develops a different taste when finished in different barrels. You can also choose a flight consisting of one from different categories — wheated, high-rye bourbon, rye, etc. — to really see the differentiations. There is a great guide to hosting a tasting on the Kentucky Distillers Association website, and all of the major brands have really good information on their websites to help you learn about what you’ll be tasting before you buy.

Step 2: Set it up.

There really is no tasting glass like the glencairn for tasting. The tulip-shaped glass helps you experience the aroma of the bourbon as it’s supposed to be. If you don’t want to invest in tasting glasses just yet, you can use rocks glasses. Set up each tasting station in the same order, pouring about an ounce of whiskey into each glass. We’re not here to take shots or get drunk. The idea is to have enough juice in each glass to get an idea of how it tastes. Set your samples out in ascending proof order, so that a higher proof won’t overwhelm the flavors of a lower-alcohol spirit.

Step 3: Accoutrements

Turns out, you actually do need a few more things on hand for a bourbon tasting than just bourbon and glasses. Who knew, right?!?! You’ll need some good quality, flavor-neutral water. Here in Louisville, the best thing is actually our award-winning tap water, but to paraphrase Ina Garten, bottled water is fine. The water serves both as a palate cleanser and, if needed, for a drop or two to dilute the spirits. Sometimes, after the initial taste of the whiskey, it’s nice to add a little water (no more than a drop or two) to cut the proof and really dig into the flavor.

You’ll also want some crackers, bread, or popcorn to serve as a palate cleanser while tasting. And, although we’re limiting the amount of alcohol that’s being consumed in the tasting, you’ll want to have some appetizers or snacks on hand to offset the intoxicating effect. It’s also interesting to try some different food samples with your whiskey tasting to coax different flavors out of the drink. The Woodford Reserve flavor wheel tasting calls for aged parmesan, toasted hazelnut, dried cranberry, an orange slice, dark chocolate, and sorghum. I often make some substitutions when playing around with food pairings: I like Kerrygold Dubliner cheese rather than parmesan, and often use fresh or dried cherries and toasted pecans — these are just my taste preferences, and serve a similar purpose in drawing different notes out of any whiskey, not just the Woodford expressions.

Tasting

So here’s the thing. You honestly already have the only tools you need for a bourbon tasting: your own taste buds and curiosity. The most important thing here is taking the time to really be in touch with the sensory experience. Don’t let yourself fall into the trap of liking what you’ve heard is good, what “the experts” like, or what the people around you say is good. You know what you enjoy. You know if you like Brussels sprouts or red meat or chocolate cake, right? Well, bourbon is no different. Different people have different palates and enjoy different spirits. At the heart of it, that’s how the bourbon industry came to be.

Step 1: Color

The first thing you’ll notice when approaching your bourbon samples for tasting will be the color. The color actually does play a huge role in the tasting experience. The shade of amber of a particular whiskey will often be determined by its proof, age, and degree of barrel char. The above photo is a great illustration of how color predicts the character of a bourbon. Two Coopers’ Craft expressions were made from the exact same mash bill. The original Coopers’ Craft is an 82.2 proof, aged in charred barrels, while the Coopers’ Craft Barrel Reserve is 100 proof and has been aged in a specially chiseled barrel. Both of these factors impact the color of the bourbon, and give you the first clues about how it will taste. Predictably, the sample on the right, the 100 proof, has a far bigger and more complex flavor.

Step 2: Aroma

Your sense of smell has a huge impact on any food or drink that you taste. To get a full sense of a bourbon’s flavor, you should take the time to give it a good sniff before you taste it. Now, to the beginner, the first notes you’ll smell in any bourbon whiskey will probably be vanilla and caramel. These are characteristics of all bourbon whiskeys; they are the result of aging the spirit in charred oak barrels. Sometimes these notes linger beyond your first whiff, and they’re still pretty wonderful. As you smell the spirit, you’ll probably pick up on some other notes, too. These are the result of the specific yeast strains, grain varietals, barrel chars, maturation techniques, and everything else that goes into making a specific whiskey. Pay attention to what you smell. There are no wrong answers. I find that most of the Brown-Forman brands have a really strong pear note. Maker’s Mark expressions smell like creme brûlée. Explore the aroma for yourself and note how smells you enjoy play into flavors you like. If a whiskey has a strong raisin note and you hate raisins, then you’re probably not going to enjoy that spirit. Also, it’s very interesting to see how different conditions — a hot or cold day, how you’re feeling, etc. — play into the aroma you experience for a whiskey. It’s very common to smell something different in the same whiskey on a different day, even for folks who have a highly trained and developed palate.

Step 3: Taste

We’ve spent a lot of time getting to this point, haven’t we. Especially since the goal was supposed to be tasting a whiskey. Well, here we are.

Take a sip. See how it tastes on different parts of your tongue. Really think about the flavors you’re pulling out of the whiskey. Pay attention to your initial, emotional responses. Maker’s Mark always tastes like Christmas to me, both because of its elegant caramel and vanilla notes, but also because of the sensory memory of my great-aunt’s bourbon balls, which she always made with Maker’s Mark. You may sense a nutty flavor or a fruity note; subsequent sips or dilution with water will probably help you figure out what kind of nut or fruit. . If you’re tasting with other folks, you may hear them talk about notes that you absolutely do not taste; this is absolutely normal. There are usually some big notes that everyone experiences, and then other flavors that are way more about the bourbon’s impact on the individual. Some of the most experienced Master Distillers and Master Tasters and bourbon pros I’ve ever met will tell you the same thing: There is no right or wrong way to taste, and everyone picks up on a little something different. Trust your palate and your experience more than reviews, price point, or prestige. I promise this will make you a happier bourbon drinker.

Step 4: Finish

Think about the flavor the whiskey leaves in your mouth after you swallow (or spit) it. Maybe there’s a cinnamon note, or citrus fruit. It’s the final impression of the whiskey, and it often is a little more complex than the first taste.

Step 5: Record it

So, this is totally optional, but I find that the best way to develop my taste in bourbon is to keep a tasting notebook. I use this one, which is popular among the bullet journal crowd. I find that keeping my notes organized helps me to really compare flavors and experiences. I can look back on what I tasted in a specific whiskey and see if I taste the same notes again. It’s a great way to help me recall what I’ve tasted and what flavors I’ve tasted. If you’re interested in taking up bourbon tasting as a semi-serious hobby, I recommend journaling it.

Cheers, y’all! Let me know in the comments if you’ve ever done a bourbon tasting at home or at a distillery!!

10 Terms that Bourbon Beginners Need to Know

Bourbon is everywhere these days, y'all. In 20 years, it's gone from the drink you enjoy at Kentucky's racetracks to the quintessential American spirit. Of course, here in Kentucky, we're at the heart of the bourbon boom, which is wonderful for everything from the tourism revenue to the resultant Kentucky culinary renaissance. But, I've noticed a little secret that we don't always want to admit: Not every Kentuckian is a bourbon expert. I've decided to start a series of HerKentucky blog and social media posts to help you decode the secret language of bourbon. Today, we'll start with a little bourbon dictionary. Here's the lowdown on ten whiskey terms that will have you talking like a bourbon insider in no time! 

What are you drinking: Whiskey, bourbon, or rye?

Bourbon's mash bill is 51% corn. Jeptha Creed uses an heirloom varietal, Bloody Butcher Corn.

Whiskey: Whiskey is a distilled spirit made from fermented grain mash. These grains are, most often, wheat, barley, corn, or rye. The grain recipe (mash bill) that is used to produce the whiskey is responsible for much of the beverage's taste. Whiskey types (Scotch, Irish, Bourbon, etc.) are often determined by the spirit's country of origin. An alternate spelling is "whisky"; this is the traditionally accepted spelling in Scotland and many other countries. 

Bourbon Whiskey: Bourbon Whiskey is a type of whiskey made in the United States. By law, bourbon must be produced in the United States, comprised of at least 51% corn, aged in new, charred oak containers, distilled to no more than 160 proof (80% alcohol by volume), entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume), and bottled at 80 proof or above. While we all know that the best bourbon comes from Kentucky, federal law does not mandate that the spirit be produced in our Commonwealth. For an excellent history of the legislation surrounding bourbon, see Fred Minnick's Bourbon: The Rise, Fall, and Rebirth of an American Whiskey.

Rye Whiskey: American Rye Whiskey is a distillate that must include at least 51% rye in its mash bill. (Canadian rye whiskey is a different spirit.) Historically, rye whiskey was produced near Pennsylvania; Pittsburgh was historically considered the major metropolitan hub for rye. Rye wasn't a spirit considered native to Kentucky for centuries, as our climate isn't conducive to growing that grain. Many major bourbon distilleries have recently introduced rye to their whiskey offerings. Rye whiskeys are often characterized as more herbaceous and less sweet than bourbons. I recommend Manhattan cocktails made with Michter's Rye or Woodford Reserve Rye as an entry point for rye whiskey.

How is it made? 

Fermentation Tank at Woodford Reserve. 

Mash bill: A mash bill is the mix of grains combined to make a whiskey. The grains are cooked and fermented. Three grains are typically found in a bourbon mash bill: corn, wheat or rye, and malted barley. The individual mash bills, or recipes, determine most of a whiskey's flavor. A wheat mash bill, like that of Maker's Mark or Pappy Van Winkle, results in a sweet bourbon. A high rye formula, like that of Bulleit or Basil Hayden's, is often described as spicy.

Sour Mash: The sour mash process of whiskey-making involves using a little spent mash from the previous batch to start the fermentation of the next batch. This process controls the growth of harmful bacteria and regulates the whiskey's pH. This process is used to make almost all bourbon whiskey.

How is it Bottled?

The Bottling Line at Maker's Mark 

Straight Whiskey: Take a look at your bourbon label sometime, and you'll likely see the term "Kentucky Straight Bourbon Whiskey." This means that, of course, it is produced in Kentucky (the label, by law, must contain the state of distillation) and that it adheres to the regulations for bourbon, as defined above. Straight whiskey has been aged for at least two years; if it is aged for less than 4, the age statement must, by law, be noted on the label. Straight whiskey may be created by blending bourbons that were aged in different batches and even different years to create a consistent product. No additional additives (color, flavor, clear spirits) other than water (which tempers the proof) may be added to straight whiskey. 

Bottled-in-Bond: Bottled-in-Bond bourbon was made at a single distillery, by one distiller in one distillation season, aged for at least four years in a federally bonded and supervised warehouse, and bottled at 100 proof. The Bottled in Bond Act of 1897 is considered a revolution in bourbon-making, as it ensured both quality for the consumer and standardization of the federal taxes levied on the distillers. Bottled-in-Bond whiskeys are far less common than they once were; you may see this distinction on some bourbons like Old Fitzgerald and Old Bardstown.

Single Barrel: Single bourbons are, as the name suggests, a limited release in which every bottle comes from one barrel. Due to the variations and scarcity, these are often an ultra-premium expression. Blanton's is the first bourbon that was widely marketed as a single barrel.

Small Batch: Small batch bourbons are made from a highly limited number of barrels per batch. Maker's Mark and Willett are considered small-batch bourbons.

These terms should have you talking bourbon like a pro! (Or at least an experienced amateur!) Let me know in the comments if there are bourbon basics topics that you'd like to see posts about! 

Four Last-Minute Halloween Costumes with a Kentucky Twist

Am I the only one who wishes at the very last minute that she had thought up a creative and fun Halloween costume? If you get the call for a Halloween party this week, you can come up with a unique costume with a Kentucky theme!

Rosie The Riveter

Rosie The Riveter is every girl's go-to last minute Halloween costume. All it takes is a chambray shirt, a bandana, and a badass attitude. Did you know that one of the models for Rosie the Riveter was a Pulaski County native named Rose Will Monroe? Drop that little piece of HerKentucky trivia on your fellow revelers, and suddenly your last minute costume becomes an homage to a Kentucky feminist icon!

All you need is a denim shirt, some dark jeans, and a bandana. I kind of love the Frye boots below...doesn't this costume seem like a great excuse to get them?

Bottle of Bourbon

Want a costume that takes 5 minutes to pull together, yet will make everybody stop and smile? Pull together the brown items in your closet -- sweater, skirt or pants, tights, it really doesn't matter -- and print a color copy (or draw it if you're more artistically inclined than I am...) of your favorite bourbon label. Why not go for the good stuff with a 20 year Pappy Van Winkle label? It'll start conversations all night!

A whiskey-label t-shirt does the trick as well -- I love this one from Pappy & Company!

Jennifer Lawrence

Jennifer Lawrence is Kentucky's favorite It Girl, and her Red Carpet looks can be pretty easily replicated. Trim a blond wig into her signature cropped style and recycle an old maxi dress or bridesmaid dress. Jennifer's iconic solid-color dresses make for an easily-replicated costume. Stick with bold shades like red or white, and clean, strapless lines.

Daisy Buchanan

Every girl has gone to at least one Halloween party in flapper dress, right? I know I have.

True story: I first bought this dress for a college formal and recycled it for many Halloween costumes.

Put a Kentucky twist on your flapper garb by speaking with a voice that's "full of money", dropping references to the Seelbach, and reminding everyone that you grew up in Louisville.

Happy Halloween, y'all!!

Day Trip To Jim Beam American Stillhouse

View fullsize

Yesterday, I attended a lunch and tour at the Jim Beam American Stillhouse. I figured it would be a fun working lunch where I had the opportunity to learn a little more about the production of Kentucky bourbon whiskey. I was pleasantly surprised to feel like I'd taken a mini-staycation quite close to home!

View fullsize

The Jim Beam Stillhouse is located in Clermont, just outside Shepherdsville. It's really hard to believe that such a gorgeous landscape is only two miles off I-65! It only took me about 25 minutes to get there from Louisville's East End!

The tour takes you through the entire process of bourbon production -- from grain to bottle. No matter how many distilleries I visit, I'm always fascinated by the idea that a handful of basic grains can be transformed into so many different flavor profiles!

View fullsize

The Beam tour is firmly rooted in the history of both the company and the founding Beam family. I even had the opportunity to chat with Fred Noe, Jim Beam's great-grandson, who had some hilarious and larger-than-life stories to tell!

View fullsize

Barrel head from the very first barrel of Jim Beam bourbon

Bourbon warehouses are always a fascinating visit. Here, we learned that the iconic Jim Beam white label -- the world's most popular bourbon -- is produced in such volume that the distillers don't rotate the barrels for climate control, opting instead to create each batch from a cross-section of barrels that have been stored in different areas of the warehouse.

View fullsize

The tour also includes a trip to the bottling line. Here, the single-barrel bourbon Knob Creek is being bottled. (Fun fact: before the bottles are filled, they are washed out with "leftover" bourbon!)

View fullsize

One of the tour's most fascinating sights is this liquor cabinet, where two bottles from each batch are held back for control purposes. After two years, these bottles will be given to Beam employees.

View fullsize

Of course, no tour is complete without a little taste! I sampled two of my favorite craft bourbons from the Beam line, Basil Hayden's (clean, soft, and complex) and Booker's (big, spicy, and robust). 

View fullsize

This was perhaps my favorite view of the day: one of Mr Beam's original warehouses nestled between a Baptist church and a graveyard. It seemed so iconic of Kentucky ideology!

View fullsize

The tour was incredible, the food and bourbon were fantastic, and the Beam staff were so, so friendly. They really did live up to the distillery's motto: "Enter as friends, leave as family!" Thanks so much to Jim Beam Stillhouse for inviting me out to dinner; I hope to see y'all again soon!

View fullsize

If you're looking for a fun day trip to learn a little more about Kentucky bourbon while enjoying a gorgeous landscape, you should take some time to play Hometown Tourist at the Jim Beam American Stillhouse!

Bourbon Hot Chocolate

View fullsize

With the Bluegrass State well into its millionth snow day of 2015, we could all use a treat. This hot chocolate is rich, warm, and bourbon-y. (As y'all have heard me say countless times, I prefer to use a spicy, wheated bourbon like Maker's Mark in chocolate recipes.) The bourbon can easily be omitted to make a family-friendly treat; it's still pretty delicious. The secret to this recipe is to let the chocolate-covered marshmallows melt and create a swirly, special topping. 

View fullsize

•  ½ cup unsweetened cocoa powder
• ½ cup raw sugar
• Dash salt
• ½ cup boiling water 
• 3 cups milk 
• 1 teaspoon vanilla 
• ¼ cup Kentucky bourbon whiskey
• Trader Joe’s chocolate-covered marshmallows

1. Sift cocoa powder, sugar, and salt and add to medium saucepan. Add boiling water and whisk until smoorth
2. Turn the burner to medium heat.
3. Add milk, stirring frequently.
4. Remove from heat; add vanilla and bourbon.
5. Pour in mugs and add marshmallows. Allow marshmallows to melt, creating a swirled topping. 

View fullsize

Maker's Mark Mochaccino

View fullsize

A serious snowstorm like the one we've experienced this week calls for a serious warm cocktail. I love mixing a spicy, wheated bourbon with chocolate. This one adds steamed milk to keep you warm and two rich shots of espresso for good measure.

• 2 shots of espresso
• 2 cups steamed steamed milk (or half and half)
• 2 tablespoons sugar
• 2 tablespoons cocoa powder
• 1 oz Maker's Mark

Pull 2 shots espresso. Add sugar and cocoa powder; stir well. Add Maker's Mark. Add milk, sprinkle with additional cocoa if desired.

Stay warm out there, y'all!

Bourbon. Leather. Old Books. {Clayton & Crume and Bourbon Ware Product Reviews}

Bourbon. Leather. Old Books.

View fullsize

If you're looking to add an air of sophistication to your home, this is the trifecta. Like Ron Burgandy, you can boast that your apartment has many leather-bound books and smells of rich mahogany. If you want to class the place up even more, add some fresh flowers.

View fullsize

If you want to make your home even more special, enjoy your bourbon and books with locally-made leather goods that celebrate our amazing Commonwealth.

I recently received a couple of gorgeous pieces of local leather goods that, if you can believe it, actually do make your bourbon taste better. Well, at least they make your bourbon look better.

Bourbon Ware is a Lexington-based company that produces gorgeous, Kentucky-themed leather bar goods. The Lexington Rocks Glass in the Kentucky State Line pattern is a stunning, elegant way to sip a cocktail. I love the blue metallic outline of the Bluegrass State and the warm, snug feel of the leather sleeve. This would be a gorgeous gift for a homesick Kentuckian or for your favorite bourbon collector. 

View fullsize

Another way to outfit your cocktail in style is with these gorgeous Louisville leather coasters from Clayton & Crume. These are stunning, moisture resistant, and a great way to show your love for the Derby City. 

View fullsize

Thanks to Bourbon Ware and Clayton & Crume for providing these gorgeous pieces for review!