Bobby Gargs Burbon

Bobby Gargs Burbon is listed under bourbon from Esplanda. The details we have don't include proof, age, mash bill or tasting notes, so what follows describes what bourbon of this kind usually delivers, not a measured profile of this bottle. By US rules, bourbon is made from at least 51 percent corn and aged in new, charred oak. Together, those two requirements account for most of its character. Expect a sweet-leaning profile built on that corn base. Typical notes are vanilla, caramel and toasted oak, with a light char at the edges. Rye or malted barley in the mash bill usually adds baking spice, such as cinnamon and a little black pepper. Bourbon has little or no smoke, which sets it apart from Scotch, so a smoky note would be unusual. Try it neat first, in a small pour, to judge how heavy the sweetness is and how long the finish runs. A Glencairn glass suits this step, because its narrow rim gathers the vanilla and oak aromas. If the alcohol reads as sharp, add a few drops of room-temperature water. This loosens the spirit and often brings out softer grain and fruit notes. Ice is the better choice for slow sipping in a rocks glass. One large cube melts slowly, so it chills the pour without thinning it quickly. Bourbon's sweetness and oak make it a natural base for classic stirred drinks. In an Old Fashioned, use a sugar cube or about a quarter ounce of simple syrup, two dashes of Angostura bitters and an orange peel. Stir over a large cube. A Manhattan takes two ounces of bourbon, one ounce of sweet vermouth and a couple of dashes of bitters. Stir it, strain it into a chilled coupe and garnish with a cherry. For a Whiskey Sour, shake two ounces of bourbon with three-quarters of an ounce each of fresh lemon juice and simple syrup. An egg white is optional and gives a silkier texture. For a simple highball, pour one part bourbon over ice and top with two to three parts ginger ale or soda water. Add a lemon wedge. If the bourbon turns out to be lighter in style, this long drink is the one that suits it best. For food, bourbon pairs well with smoked or barbecued meats, pecan pie, dark chocolate and sharp aged cheddar. Each of these matches the spirit's sweet, oaky character.