Bardstown Bbn Origin

Bardstown's Origin is a bourbon, and the "Bbn" in the listing name is shorthand for that. The details supplied for it are limited to the producer and the category, so there is no verified proof, age statement or mash bill to quote. What follows is what bourbon from a Bardstown producer typically offers. Check the bottle label for the specifics. By law, bourbon is made from at least 51 percent corn and aged in new, charred oak. Those two rules account for most of what you taste. Expect a sweet core of caramel, vanilla and toasted corn, with baking spice and oak tannin behind it. How much rye, wheat or malted barley is in the mix decides the rest. A rye-heavy recipe leans toward pepper and cinnamon, and a wheated one tastes softer and rounder. The char layer in the barrel tends to add a light toasted-marshmallow or campfire edge, though without the peat smoke you find in Scotch. Pour a small measure neat first, so you can judge the bottle on its own terms. A Glencairn glass works best for this, because the tapered rim gathers the vanilla and oak aromas. Nose it a few times before sipping, and keep your mouth slightly open as you smell so the alcohol doesn't overwhelm the other aromas. If it comes across hot, add a few drops of room-temperature water. That loosens the spirit and often brings out fruit and sweetness that were hidden. A rocks glass with one large cube suits slower sipping. Chilling dulls the sweeter notes a little, but it also smooths the finish. A rocks glass is also the right choice for the Old Fashioned. In cocktails, a bourbon of this kind does best where its sweetness is an advantage. An Old Fashioned is the classic: about 2 ounces of bourbon, a sugar cube or a teaspoon of rich syrup, and two or three dashes of Angostura bitters. Stir it over ice and finish with an orange peel. A Manhattan takes 2 ounces of bourbon, 1 ounce of sweet vermouth and two dashes of bitters, stirred and served up with a cherry. For a Whiskey Sour, shake 2 ounces of bourbon with three-quarters of an ounce of lemon juice and a little less than an ounce of simple syrup. Add an egg white if you want a silkier texture. A bourbon highball, with 1.5 ounces over ice topped with cold soda or ginger ale and a lemon wedge, is the lightest option and a sensible way to start using a new bottle. For food, the caramel and oak flavors in bourbon suit smoked brisket, grilled pork, aged cheddar, pecan pie and dark chocolate.