Jeppson's Bourbon

Jeppson's Bourbon is listed here simply as a bourbon, with no proof, age statement, mash bill or distillery named. What follows is what the category reliably delivers. Treat the flavor notes as typical of bourbon, not as measurements of this bottle. Bourbon is American whiskey made from at least 51 percent corn and aged in new charred oak containers. Those two rules explain most of what you taste. The corn adds sweetness, which usually shows up as caramel, toffee and brown sugar. The charred oak adds vanilla, toasted wood and a light smokiness. Rye or malted barley in the mash bill usually brings baking spice, such as cinnamon, black pepper and clove. Expect a medium-bodied, rounded pour with a sweet entry and a dry, peppery oak finish. Check the label for the proof before you decide how to serve it, because the strength changes how it handles water, ice and mixers. To judge the whiskey itself, pour about an ounce neat into a Glencairn or tulip-shaped glass. The narrow mouth gathers the vanilla, oak and fruit aromas so you can find them before you taste. Take a small first sip, then try it again with a few drops of room-temperature water. Water opens up the aromas and softens the alcohol, and at a higher proof it often brings out the sweeter grain notes. For slow sipping, a rocks glass with one large cube works well. A big cube melts slowly, so it chills the bourbon without watering it down quickly. Small, cloudy ice melts fast and flattens the flavor. Bourbon's sweetness and oak make it a natural cocktail base. In an Old Fashioned, a sugar cube, two or three dashes of Angostura bitters and an orange peel let the vanilla and caramel come through without crowding them. A Manhattan is usually made with rye, but bourbon makes a rounder, sweeter one. Use two parts bourbon to one part sweet vermouth, plus bitters, stirred and served with a cherry. For a Whiskey Sour, shake 2 ounces of bourbon with three-quarters of an ounce each of fresh lemon juice and simple syrup. Add an egg white if you want a silky texture. For a long drink, a Highball of bourbon with ginger ale or soda water over ice and a lemon wedge keeps the oak and corn character in front. Bourbon also pairs well with smoked meats, aged cheddar, pecans, and dark chocolate that is not too sweet.