Bare Knuckle Boubon

Bare Knuckle is a bourbon from Esplanda. We don't have a stated proof, age, mash bill or distillery for it, so the profile below describes what bourbon typically delivers, not measured notes for this bottle. By US rules, bourbon is made from at least 51 percent corn and aged in new charred oak, which is where the style's familiar sweetness and caramel-and-vanilla character come from. Expect a corn-driven sweetness up front, vanilla and toasted oak in the middle, and a little char and baking spice on the finish. Rye in the mash bill, if present, adds pepper and a drier edge. To get a feel for the bottle, start with a small pour at room temperature in a Glencairn. The tapered rim concentrates the aroma, so you can pick out the oak, caramel and spice before tasting. Add a few drops of water and the nose usually opens up and the alcohol heat softens. If you prefer it chilled, a single large ice cube in a rocks glass dilutes slowly and keeps the sweetness in the foreground. Serve it that way when you want something easygoing, not an analytical tasting. Bourbon's sweetness and oak suit stirred drinks and sours. In an Old Fashioned, a sugar cube, a few dashes of Angostura and an orange peel give the corn sweetness something to work against. A Manhattan with sweet vermouth and bitters leans into the caramel and spice. A Whiskey Sour with fresh lemon juice, simple syrup and an optional egg white lets the vanilla and oak stand up to the acidity. For a Highball, pour two ounces over ice, top with cold soda water or ginger ale, and finish with a lemon twist for a light, long drink. At the table, bourbon pairs naturally with smoked or barbecued meats, aged cheddar, roasted nuts and dark chocolate.