Noahs Mill Bourbon

Noah's Mill is a Kentucky bourbon bottled at 57.15% ABV, which is 114.3 proof. That is well above the 40 to 50% range of most standard bourbons, and it shapes how the whiskey drinks. At this strength, expect a dense, oak-forward profile with concentrated grain sweetness. Bourbon at this level usually shows caramel, vanilla, toasted oak and baking spice (cinnamon, clove), with a long, warming finish. The reference material describes it as a small batch bourbon with layered aromas and flavors, so expect more going on than a single dominant note. Because of the proof, how you pour it matters. Neat is the most direct way in, but a first sip can be hot, so let the glass sit a minute and take small sips. A Glencairn is the best vessel for nosing, since the tapered rim concentrates the aromas and softens the alcohol vapor, and it makes the oak and vanilla easier to pick out. Adding a few drops of room-temperature water, a teaspoon at most, lowers the effective strength and tends to open up the sweeter grain and fruit notes that the heat can mask. For slower sipping, a rocks glass with one large cube works well. The big cube melts slowly, so the drink stays cold and the dilution is gradual instead of sudden. The proof also makes this bourbon a strong choice for cocktails, because it keeps its flavor when mixed with sugar, citrus or vermouth. In an Old Fashioned, a sugar cube or a small measure of rich syrup, two or three dashes of Angostura bitters and an orange peel let the bourbon's oak and caramel lead. A Manhattan with sweet vermouth and bitters gets a fuller, spicier backbone than it would from an 80-proof pour. In a Whiskey Sour, the strength cuts through lemon juice and syrup without turning thin, and an egg white adds body if you want it. For a Highball, use a generous measure of bourbon with cold soda water over plenty of ice, and finish with a lemon twist. Because it is potent, you can use a little less bourbon than a recipe calls for and still taste it clearly. Food pairings tend to favor rich or smoky dishes. Barbecued pork or brisket, aged cheddar, and dark chocolate all stand up to a bourbon at this strength.