Flag Hill Boubon

Flag Hill Boubon is a bourbon from Esplanda. Nothing beyond that is on record, so the age, proof, mash bill and distillery origin aren't stated here. The tasting notes below describe what bourbon of this type usually delivers, not a measured profile of this bottle. By US rules, bourbon is made from at least 51 percent corn and aged in new charred oak. That is why most examples lead with caramel, vanilla and toasted wood, and carry a little baking spice from the rye or wheat in the grain bill. Expect a rounded sweetness at the front, oak and light char through the middle, and a gentle spice on the finish. Pour a small measure neat first. Neat is the quickest way to see where the bottle sits on the sweet-to-spicy scale before you mix with it. A Glencairn glass is the better choice for this. The narrow rim holds the aromas of corn sweetness, vanilla and charred barrel, and you can judge them before you taste. If the alcohol feels sharp, add a few drops of room-temperature water. A little dilution usually loosens the grain and fruit notes and softens the heat. One large ice cube in a rocks glass chills it slowly and keeps it from watering down too fast. For casual sipping, a rocks glass is the more practical choice. Bourbon of this style does well in the classic stirred and shaken drinks. An Old Fashioned shows off the caramel and oak: muddle a sugar cube or use a teaspoon of simple syrup, add two dashes of Angostura bitters, pour in about two ounces of bourbon, stir over a large cube, and finish with an orange peel. A Manhattan works with two ounces of bourbon, one ounce of sweet vermouth and two dashes of bitters. Stir it with ice, strain it into a chilled coupe and garnish with a cherry. For a Whiskey Sour, shake two ounces of bourbon with three-quarters of an ounce each of lemon juice and simple syrup. Bourbon's sweetness balances the citrus well, and egg white is optional if you want a silkier texture. A highball is the lightest option: pour one part bourbon over ice and top with three parts soda water or ginger ale, then add a lemon wedge. At the table, bourbon's sweet and smoky character suits grilled or barbecued meats, aged cheddar, roasted nuts and dark chocolate.