Dickel Bourbon 8 Years

Dickel Bourbon 8 Years is an American bourbon whose label carries an eight-year age statement, a point in its favor, since bourbons of this age usually have more oak structure than younger bottlings. The listing gives no mash bill, proof or tasting notes, so what follows is what to expect from the style. Bourbon has to be at least 51 percent corn, and that grain base typically shows up as caramel, vanilla and a rounded sweetness. Eight years in new charred oak usually adds toasted wood, baking spice and a little leather or tobacco. Many bourbons in this age range finish dry and gently peppery rather than sugary. For a first pour, try it neat at room temperature in a Glencairn glass. The tapered bowl concentrates the aroma, so you can pick out the oak and vanilla before tasting. Keep the first sips small, because bourbon at typical bottling strength can feel hot until your palate adjusts. If the alcohol dominates, add a few drops of room-temperature water. That tends to loosen the grain and caramel notes without thinning the whiskey. For slow sipping, a rocks glass with one large cube is a good choice. It chills the bourbon gradually, so the sweetness stays rounded and the oak stays in the background. The age statement also suggests where to use it in cocktails. An Old Fashioned is the clearest fit. A sugar cube or a teaspoon of rich syrup, two dashes of Angostura and an orange peel let the bourbon's own vanilla and oak carry the drink. In a Manhattan, two parts bourbon to one part sweet vermouth with a dash of bitters, stirred and served up with a cherry, gives a softer, rounder result than the rye version. For a Whiskey Sour, shake with fresh lemon juice and simple syrup, and add egg white if you want a silkier texture. A bourbon highball is lighter, with two ounces over ice, three to four ounces of chilled soda and a lemon twist. It works best in a tall glass with plenty of ice. At the table, bourbon of this style goes well with smoked brisket, grilled pork, sharp cheddar and dark chocolate. The caramel and oak tie in with char and fat, while the dry finish keeps the pairing from feeling heavy.