Bourbon is from Kentucky.
And bourbon is a distinctive product of the United States. But bourbon does not necessarily refer to the modern Bourbon County in Kentucky; it refers to an entire region of that name which now includes 34 Kentucky counties, and probably once included hundreds if not thousands of backyard distilleries.
Starting in the late 18th century, this region was known for several decades as "Old Bourbon." During this period, whiskey became the region's most important export. Because most people living there still called the whole region "Old Bourbon," any whiskey shipped from the area was labeled "Old Bourbon Whiskey."
Though, technically, bourbon can be made anywhere is the U.S., 97% of all bourbon is distilled and aged somewhere near Bardstown, Kentucky. One reason is said to be the iron-free water filtered through the high concentrations of limestone, unique to the area. But the biggest reason is tradition. Anything called bourbon that is not from Kentucky (unless it's Jack Daniels, a faithful bourbon style), is suspect.
Bourbon must be at least 51% corn, aged in new charred-oak barrels, distilled to no more than 160 proof (80% alcohol), barreled at no more than 125 proof (62.5%), and bottled at 80 proof (40%) or more. Most bourbon is 70% corn.
These are my favorites (prices are in USD, of course):
Premium
Woodford Reserve (??) 90.4 Labriol & Graham Versailles, KY 37.99
Basil Hayden's (8 yrs) 80 Jim Beam Clermont, KY 36.99
Maker's 46 (??) 94 Maker's Mark Loretto, KY 34.99
Four Roses Small Batch (??) 90 Four Roses Lawrenceburg, KY 29.99
Maker's Mark (6 yrs) 90 Maker's Mark Loretto, KY 22.99
Wild Turkey (8 yrs) 101 Wild Turkey Distillery Lawrenceburg, KY 21.99
Wild Turkey (6-7-8 yr blend) 81 Wild Turkey Distillery Lawrenceburg, Kentucky 19.99
Moderate
Jim Beam Black (8 yrs) 86 Jim Beam Clermont, KY 19.99
Old Forester (6 yrs) 86 Brown Forman Louisville, KY 18.99
Cheap*
Jim Beam White (4 yrs) 80 Jim Beam Clermont, KY 14.99
*I include this category because, on a routine basis, I prefer 80 proof. Also, I drink Manhattans. In a 2/1 mix with vermouth, subtlety and nuance are lost. Beam is mediocre but consistent. (I also own Beam stock, LOL. And Beam produces something like 112,000 gallons per day, so it's easy to find. :=P)
All of these prices are from Binny's, except for the Forester, which is from Foremost. In Chicago sales tax is around 9.5% plus a Cook County liquor tax of $1.03 on a fifth. :-(
Best uses of bourbon:
1- The Manhattan Cocktail
1 jigger bourbon
1/2 jigger sweet vermouth (M&R or Noilly Prat)
1 dash Angostura bitters
1 Collins maraschino cherry, with perhaps a little juice (Collins maraschinos are bigger and firmer than supermarket brands... also more expensive.)
Shake the ingredients with ice in a cocktail shaker (instead of stirring them), creating a froth on the surface of the drink. (There's no evidence that whiskey bruises, LOL.) Serve in a stemmed cocktail glass.
2- The Mint Julep
Michele insists the best use of bourbon is the mint julep, regardless of whether or not it's Derby Day.
These are direct quotes:
"I think that the best mint juleps want 100 proof bourbons, because they frost the cup better, and interact with the bruised mint better.
"You should never, never, never use simple syrup.
"A mint julep should be lots of bruised mint, about a teaspoon of spring water, a little bit of bar sugar, 100 proof bourbon, crushed ice, and a mint sprig in a silver or pewter Jefferson cup. It should never be a sweet drink, but rather a refreshing one.
"BRUISE the mint, do not crush it. Use the back of a spoon, or a pestle."
(NOTE: Forester makes an excellent and inexpensive 100 proof. So does Wild Turkey. Be careful of the silver when brusing the mint. Michele, me is hoping for silver Jefferson cups for Valentine's Day...)
Hors d'oeuvres
To go with your bourbon, you may want some hors d'oeuvres, and then maybe some breakfast the next day...
1 - Poor Man's Pate de Fois Gras
1/2 lb liverwurst
3 oz ceam cheese
4 tbsp mayonnaise
1/3 cup cream
1 tbsp melted butter
1/2 tsp curry powder
1 tbsp Worcestershire
1 tbsp dry sherry
1/4 tsp each S&P
tiny pinch cayenne
tiny pinch nutmeg
Fork mash and blend the liverwurst, cream cheese, mayonnaise, and cream, then add everything else and thoroughly blend. As curries differ, you may wish to add yours gradually to ensure that it remains only a subtle undertone.
Place in a buttered pate mold, or in individual pots, and cover with clear plastic wrap
Refrigerate before serving. It may seem runny, but refrigeration firms it up.
2 - Gudrun's Special Grilled Pate
Use the above recipe, but omit the curry, cayenne, and nutmeg. Add 2 tbsp finely chopped onion, and add horeeradish to taste. Spread on small cocktail rye slices or quartered rye slices. Place on broiler pan and grill under a broiler flame until they begin to brown.
3 - Onion Canapes
English Muffins
Butter
Lemon Juice
Sharp Cheddar
Sweet Onion (such as Italian Red Torpedo or Vidalia)
Paprika
Get some miniature silver dollar English muffins (available from Wolferman's), or cut them out of full size muffins with a cookie cutter.* Or just cut up some muffins, lazy.
Cut each circle in half, spread with butter, and sprinkle a little lemon juice.
Add a suitably sized piece of sweet onion, cover with sharp cheddar, sprinkle on a little paprika, and broil until it bubbles.
*Waste not, want not: The crusts from the cutouts can be saved and used for Gudrun's famous "nest eggs." Put butter in a nonstick pan, add the gutted muffin, and crack an egg into the hole. Add S&P. Cook to desired done-ness, turning if you wish. Add some sauteed Canadian bacon, Hollandaise, and a black olive for a reasonable and not too heavy facsimile of Eggs Benedict. (I use bottled Hollandaise :=P)
No comments:
Post a Comment