Willett 4 Year Bourbon

Willett 4 Year Bourbon is a Kentucky bourbon bottled at 54.5% ABV (109 proof), so it sits well above the 40 to 45% range of most standard bottlings. The higher strength keeps the flavors concentrated and gives the spirit a fuller, oilier texture. A four-year bourbon is a young one, and young bourbons in this style usually lean on grain and fresh oak more than on deep, aged complexity. Expect a sweet corn and caramel base, vanilla and toasted oak from the charred barrel, and a peppery warmth that comes from the proof as much as from any rye in the mash. The producer has not published a full tasting profile in the details we have, so treat those notes as typical of the category and not as a measured description of this bottle. At this strength, a small amount of water makes a difference. A few drops, or a teaspoon at most, will loosen the alcohol's heat and let the grain, vanilla and baking-spice notes come forward. Add water gradually and taste between additions. Neat is the best way to learn what the bourbon does at full strength, and you can pour a short measure and revisit it as it opens in the glass. A single large ice cube on the rocks suits people who want slower dilution and a cooler, softer pour. Crushed or small cubes will thin it out quickly. The same proof makes it a strong cocktail base, because the whiskey keeps its character against sugar, bitters and citrus. In an Old Fashioned, the oak and caramel sit comfortably alongside a sugar cube and a few dashes of Angostura. Use a modest amount of sugar so the bourbon's own sweetness isn't doubled. In a Manhattan, pair it with sweet vermouth and bitters, where the bourbon's corn sweetness tends to give a rounder drink than rye does. A Whiskey Sour handles the extra strength well. Fresh lemon juice and a little simple syrup will balance the heat, and an egg white is optional if you want a silkier texture. For a Highball, use a generous pour of cold, sharp soda over plenty of ice and add a lemon peel. The result is dry and refreshing, and the bourbon's grain and vanilla still come through. For glassware, a Glencairn or similar tulip-shaped glass concentrates the aromas and is useful at this proof, since the narrow rim lets you nose the whiskey without the alcohol overwhelming you. Take small sips and let it rest on your tongue. A rocks glass is the better choice for sipping over ice or for building cocktails directly in the glass. If you like to eat alongside it, salted nuts, aged cheddar, smoked meats and dark chocolate all stand up well to a bourbon of this strength.