Garrison Brothers Cowboy Bourbon

Cowboy Bourbon is a Texas bourbon from Garrison Brothers, listed at 68.3% ABV, or roughly 137 proof. That puts it in cask-strength territory, and the strength shapes how to pour it. The distributor describes it as unfiltered and small batch. Bourbon at this strength typically brings dense caramel, vanilla and toasted oak, with baking spice and charred-barrel bitterness behind them. Texas heat tends to push barrel influence harder than in cooler climates, so expect a deep, oak-forward profile with a long, warming finish. Those are category expectations, not a measured profile of this bottle. At this strength, a first pour is best with a little water. Add a few drops at a time to a small measure, nose it, and taste again. Water loosens the alcohol's grip and lets the grain sweetness and wood notes separate, and it often brings out aromas that were hidden. Neat sipping suits an experienced palate if you take small sips. One large cube or a sphere in a rocks glass is a good alternative. It chills and dilutes slowly, so the whiskey opens up over twenty minutes or so instead of turning thin. For glassware, use a Glencairn when you want to nose it, since the tapered bowl gathers the aromas and softens the alcohol on the nose. A heavy rocks glass is better for a longer pour over ice. In cocktails, a high-proof bourbon holds its character when diluted and shaken, so use a little less than a recipe calls for or accept a stronger drink. An Old Fashioned made with a sugar cube, two dashes of Angostura and an orange peel is the most natural fit, because the sugar and bitters have the structure to stand up to the spirit. A Manhattan with sweet vermouth and a cherry works the same way, though you should stir it longer to get proper dilution. In a Whiskey Sour, the lemon and the egg white or rich syrup tame the heat. For a Highball, stretch a measure with cold soda water and a lemon twist, or with ginger beer if you want spice. Smoked brisket, pecan pie and aged cheddar suit this style.