Mad River Bourbon

Mad River Bourbon is a Vermont-made bourbon bottled at 48% ABV (96 proof). That is a little above the 40% minimum, and it matters in the glass. The extra strength usually gives a fuller texture and a longer finish than a bottling at 40–45%. It also holds up better to ice and to citrus or vermouth in mixed drinks. The distributor describes it as small-batch, made with locally sourced grains and Vermont water. Beyond that, the details provided don't give a mash bill, age statement or barrel information. The notes below describe what bourbon at this strength typically offers, not a measured profile of this bottle. Expect the usual bourbon structure. Corn gives a rounded sweetness, and new charred oak adds vanilla, caramel and toasted wood. Many bourbons also carry some baking-spice or light rye-style pepper, depending on the recipe. At 48%, the sweetness tends to read as less syrupy and the oak and spice come through more clearly. For neat sipping, pour about an ounce and a half and let it sit for a minute so the alcohol vapor settles. Then take a small first sip. If the heat on the nose or palate is sharp, add a few drops of room-temperature water. Water loosens the aromatics and often brings out the grain and fruit notes that high-proof spirit can mask. A single large ice cube is the better choice if you want it colder, because it chills the bourbon slowly and dilutes it less than small cubes do. A Glencairn glass suits nosing, since its tapered rim concentrates the aromas. A rocks glass is the better fit for sipping over ice or mixing. The strength also suits cocktails. In an Old Fashioned, a sugar cube, two dashes of Angostura bitters and an orange peel let the bourbon's oak and sweetness lead without being buried. A Manhattan with sweet vermouth, two parts bourbon to one part vermouth, benefits from the higher proof because the spirit stays distinct against the vermouth's herbal sweetness. In a Whiskey Sour, use fresh lemon juice and a light simple syrup. The proof keeps the drink from tasting thin as the ice melts. For a highball, pour over plenty of ice and top with soda or a spicy ginger beer. A lemon wedge or a few dashes of bitters helps bring out the caramel and spice.