Four Roses Bourbon

This is a Four Roses bourbon, listed with a United States origin. Four Roses is a Kentucky distillery, but the listing gives Massachusetts as the state, so this copy makes no claim about where it was made. The listing gives no proof, age statement, mash bill or ABV. Everything below about flavor is what bourbon of this kind typically shows, not a measured profile of this bottle. Bourbon is made from a grain mash that is at least 51 percent corn and aged in new, charred oak. That combination explains most of what ends up in the glass. Expect corn-driven sweetness in the style of caramel and light honey, with vanilla and toasted oak from the barrel and a gentle char note. Many bourbons also carry a baking-spice edge of cinnamon or nutmeg, plus a touch of dried fruit or orchard fruit. Bourbon rarely shows smoke the way Scotch can, so if you see any here, it will be the faint toast of the char. For neat sipping, pour about an ounce and a half into a Glencairn. The tapered bowl gathers the aromas, and you can nose it before the first taste to see whether vanilla, fruit or spice leads. Add a few drops of room-temperature water if the alcohol feels sharp. Water loosens the tight aromatics and tends to bring out the sweeter grain and fruit notes. If you prefer a rocks glass, use one large cube rather than several small ones. A large cube melts slowly, so it chills the pour without watering it down quickly, and the sweetness stays fuller than it does when the drink is served very cold. Bourbon's sweetness and oak make it a natural base for classic cocktails. In an Old Fashioned, a sugar cube or about a quarter ounce of simple syrup, two dashes of Angostura bitters and an orange peel let the caramel and spice come through. A Manhattan, with two ounces of bourbon, one ounce of sweet vermouth and bitters, goes softer and rounder than the usual rye version. For a Whiskey Sour, shake two ounces with three-quarters of an ounce each of fresh lemon juice and simple syrup. Add an egg white if you like a silkier texture. For a Highball, pour one part bourbon over ice with three parts ginger ale or soda water and a lemon wedge. That is a light, refreshing way to drink it. Smoked meats, barbecue, aged cheddar and dark chocolate all pair well with it.