Cowboy American Whiskey

Cowboy American Whiskey is sold here simply as an American whiskey, and the listing doesn't state a mash bill, age, proof or region. That means the grain character and finish below are what the category usually delivers, not measurements of this bottle. American whiskeys built on corn tend to open with caramel, vanilla and toasted oak. A rye component, if there is one, adds a drier, peppery edge. Treat the first pour as a calibration: nose it, taste it neat, then decide how much dilution or mixer it wants. For that first pour, use a Glencairn glass. The tapered rim concentrates the vanilla, baking spice and char that a straight-sided tumbler lets escape. Sip it neat at room temperature to judge the sweetness and the weight on the palate. Then add a few drops of water, which loosens tight, oaky or spirity notes and often brings out the softer grain and fruit underneath. A large single cube in a rocks glass is the better choice for slow sipping. It chills the whiskey without diluting it quickly, and the cold mutes sweetness and sharpens the spice. If it tastes round and sweet, the rocks glass suits it. If it tastes hot, a splash of water is the better fix than more ice. Whiskeys in this style are usually most useful in cocktails, because their oak and vanilla stand up to sugar, bitters and citrus. In an Old Fashioned, use a demerara sugar cube, two dashes of Angostura and an orange peel expressed over the glass. The sweetness then plays against the whiskey's caramel instead of covering it. In a Manhattan, 2 ounces of whiskey, 1 ounce of sweet vermouth and a couple of dashes of bitters, stirred and served up, will show whether the spirit has enough backbone to hold against the vermouth. For a Whiskey Sour, shake 2 ounces with three-quarters of an ounce each of lemon juice and simple syrup, and add an egg white if you want a silkier texture. Corn-forward whiskeys are especially good here because the sweetness balances the acid. For a long drink, a highball is the easiest route. Pour 1.5 to 2 ounces over plenty of ice, top with cold soda water or ginger beer, and finish with a lemon wedge. Soda keeps the whiskey's grain and oak in the foreground, while ginger beer brings more spice and sugar. As for food, American whiskey goes well with smoked brisket, grilled sausages, cheddar and salted nuts. Dark chocolate and pecan pie work for dessert, since they echo the vanilla and oak.