How to Taste Bourbon Like a Pro
Step-by-step guide to tasting Kentucky bourbon
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
How to talk about bourbon like an insider
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!
Coopers' Craft and Ale-8 Bourbon Cocktail
A refreshing spring bourbon cocktail made with Kentucky's own Coopers' Craft bourbon and Ale-8-One.
Spring is here and it's time for refreshing cocktails. Coopers' Craft reached out to me to try their bourbon cocktail made with Ale-8-One, and I'm so glad they did! It's like a crisp mix between a mint julep, a Kentucky Mule, and bourbon and ginger ale!
Coopers' Craft is the newest bourbon from Brown-Forman; only the third bourbon in their lineup! It's a low (82.2) proof and is great for mixing. The brand name pays homage to the Brown-Forman cooperage, the only cooperage owned by an American whiskey company, which allows for precision in selecting the woods selected for the barrels.
Of course, Ale-8-One is a Kentucky original as well. The unique ginger ale-type soft drink has been bottled in Winchester since 1926, and is something of a cult classic for Central Kentuckians. It pairs nicely with the soft, baked apple notes in the Cooper's Craft for a fresh, crisp cocktail.
Just mix two parts Coopers' Craft bourbon to four parts Ale-8 and serve over ice. Garnish with a lime wedge and a mint sprig for springtime in a cup!
Maker's Mark Bourbon Balls
A classic Kentucky Christmas treat!
In my family, it isn't Christmas until somebody makes a batch of bourbon balls. This recipe, passed down from my Great-Aunt Marie, is the only one that will do. Because the bourbon isn't cooked down, the candy retains the taste of the bourbon used. I think it's pretty important to use a rich wheated bourbon like Maker's Mark to retain the sweetness of the dough. Bourbon balls made with a rye blend bourbon (think Early Times or Old Forester) tend to add a bitter note.
This yields between six and seven dozen bourbon balls.
1 to 2 cups good bourbon whisky (I use Maker's Mark)
1 cup chopped pecans
1/2 to 1 cup whole pecan halves (optional)
1 two-pound bag of powdered sugar
1 stick butter, softened
2 bags Ghirardelli semisweet chocolate chips
paraffin wax
Place 1/2 to 1 cup of chopped pecans in shallow bowl. Pour Maker's Mark over nuts, immersing completely. Cover and let soak 12 hours to overnight.
Preheat oven to 350 degrees. Place pecan halves in shallow pan and toast lightly for about ten minutes.
Cream butter in stand mixer fitted with paddle attachment. Combine bourbon-pecan mixture with just enough powdered sugar to form a stiff ball. Refrigerate to let stiffen slightly.
Roll dough into small balls.
In double-boiler (or a sauce pan placed over a cooker full of boiling water), add a third to a half a bag of semisweet chocolate chips and a small shaving of paraffin wax (no more than 1/4 cup). Heat until just smooth. Dip dough balls into the chocolate mixture. The key is to coat them quickly and make small, frequent batches of melted chocolate.
Place bourbon balls on wax paper to cool. Top each with a toasted pecan half, if desired. Results are better if you leave them to cool at room temperature rather than in the refrigerator.
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
Corner Restaurant & Bar
Louisville's newest hotel bar offers unique flavors and amazing craft cocktails!
One of the questions I'm asked most frequently is "Where is a really great hotel in Louisville? I'd like to stay in a nice hotel with good food and a good bar."
Of course, my answer is that the perfect Louisville hotel varies wildly upon your destination, purpose for traveling, and budget. My new favorite to add to the list is the brand-new Downtown Louisville Aloft, especially Corner Bar & Restaurant, across from Whiskey Row.
My beau and I visited Corner on a recent Saturday afternoon. The lively crowd were clearly still celebrating a U of L win from earlier that day -- your Cards ticket stub serves as a ticket for one free drink at Corner! -- and the mood was festive and fun. We may have even seen a local Congressman in the crowd...
The coasters at Corner feature my favorite local mural!
We sat down for a drink and some appetizers, and were impressed by the attention to detail. The whiskey menu was broken down by distillery. We ordered a pair of Old-Fashioneds. Mine, with Maker's Mark, featured delightful details like house-made maraschino cherries. Bob's, with Woodford Reserve, paired the whiskey's high vanilla note with the orange peel garnish for a deliciously smooth finish.
We ordered a pair of appetizers from the Game Day Menu. The beer cheese fondue from the three dips and chips trio was outstanding, but the real star was the brussels sprouts with candied jalapeno and apple vinaigrette.
We then moved up to the bar for a cocktail lesson from Ashley, Corner's resident mixologist. Let me tell you, this lady knows what she's doing.
Ashley worked with her patrons' flavor profiles to create drinks she thought they'd enjoy. She put so much care into every detail of the drinks, from basics like bloody marys or pina coladas on up to more complex libations.
The presentation was stunning, and the cocktails were amazing.
Thanks so much to Corner for the opportunity to come visit! We'll definitely be back soon!
10 Things That Every Bourbon-Loving Kentuckian Knows (But Might Not Admit)
The secrets of bourbon-loving Kentuckians.
This is National Bourbon Heritage Month. Or, as we call it here in Kentucky, September. In the spirit of bourbon celebration, I thought it would be fun to round up a list of some of the things that every bourbon-loving Kentuckian knows, but might not admit.
1. There's a reason there are so many cornfields in Central Kentucky. It has nothing to do with food for humans or livestock.
Cornfields near Maker's Mark Distillery, as seen through the passenger's side window. As you can tell, I was wearing seersucker that day.
2. We take a lot of "bourbon history" with a grain of salt. Most labels are relatively new, and a lot of claims of novelty and history come from marketing departments.
3. Most of us secretly mix a bourbon and coke from time to time. It's easy and it goes down smoothly.
Maker's Mark warehouse
4. We like to stick with basic cocktails. A Manhattan, a whiskey sour, or an old-fashioned are about as adventurous as we get.
5. Most of us have an economy-priced favorite, too. Real bourbon lovers know there's a time and place for Old Grand-Dad or Early Times. We aren't above drinking what's in front of us.
Woodford Reserve Master Distiller Chris Morris and Master Taster Elizabeth O'Neill char a barrel.
6. Few things are as lovely as the aroma of a barrel that's being charred. It's like a gossamer mix of the cleanest vanilla and a delicately toasted homemade marshmallow wafting delicately through the air.
7. We know people who work at different spirits companies. We tend to change our orders when they're around.
8. We're just as sick of all these bourbon-flavored food products as y'all are. A few of them are good; a lot aren't.
9. We're all about trying new flavors, but we aren't afraid to stick with what we know. Sometimes you choose a label because it reminds you of the holidays, or because it's what you always take to a tailgate.
The Liquor Cabinet at Jim Beam. Every one of these has their purpose.
10.Pappy is delicious. Nobody is claiming otherwise. But when y'all come in from out of state and want to wow us with your purchase, we secretly know that there are a lot of other tasty, more moderately-priced labels on the menu.
What are your bourbon-loving secrets?