Filibuster Bourbon 8yrs

Filibuster Bourbon 8yrs carries an eight-year age statement, and that is the main fact to build on. Bourbon must be made from at least 51 percent corn and aged in new charred oak, and an eight-year bourbon has had long contact with that char. Expect the profile typical of the style at this age: caramel and vanilla from the charred oak, a toasted grain sweetness from the corn, and a gentle baking-spice note. The oak should be present but not so dominant that it turns bitter or drying. The specific flavors and proof of this bottling aren't listed, so check the label for the bottling strength. Neat is the best way to learn what this bourbon does. Pour about 45 ml into a Glencairn and nose it before tasting. The tapered rim collects the vanilla, oak and spice and holds them in a way a wide tumbler doesn't. If the first sip feels hot or tight, add a few drops of room-temperature water. Water loosens the alcohol and often brings out the sweeter grain and fruit notes that were masked. For slower sipping, use a rocks glass with one large cube. A big cube melts slowly, so it chills the pour without diluting it quickly. Many small cubes will flatten the flavor within minutes. Bourbon with this much time in oak suits stirred cocktails, where the barrel character is the point. In an Old Fashioned, use about 60 ml of bourbon, a sugar cube or a teaspoon of rich syrup, and two or three dashes of Angostura. Stir over ice and garnish with an orange peel expressed over the glass. In a Manhattan, use two parts bourbon to one part sweet vermouth with a dash of bitters. Bourbon makes a rounder, sweeter Manhattan than rye does. For a Whiskey Sour, shake 60 ml of bourbon with 22 ml of fresh lemon juice and 15 to 22 ml of simple syrup. Add egg white if you want a silkier texture. For a Highball, pour 45 ml over plenty of ice in a tall glass and top with 90 to 120 ml of cold soda water. Add a lemon twist, which keeps the caramel and oak noticeable without much sweetness. An age-stated bourbon is often better kept for neat pours and stirred drinks. Use a less expensive bottle for sours with heavy citrus. For food, bourbon of this style pairs well with smoked meats, aged cheddar, dark chocolate and pecan desserts. Their salt, smoke and bitter-sweet flavors complement the vanilla and oak.