Gentleman's Cut Bourbon

Gentleman's Cut is a bourbon, which means a mash bill of at least 51 percent corn, aged in new charred oak. Those two rules account for most of what the style tastes like. Expect a corn-driven sweetness in the vein of caramel, brown sugar and toasted vanilla, with the char adding a light toast and a little baking spice. Rye or malted barley in the grain bill usually brings some pepper or dry grain to the finish. The label gives no proof, age statement or mash bill, so treat these notes as what a bourbon like this typically offers, not as measured specifics. Pour a small glass and see where it lands on the sweet-to-spicy range. For a first taste, pour it neat in a Glencairn glass. The tapered bowl gathers the vanilla and oak on the nose and lets you notice the grain before the first sip. If the alcohol feels sharp, add a few drops of room-temperature water. That tends to open the aroma and soften the heat without flattening the flavor. A single large cube in a rocks glass works better for slow sipping. It chills the bourbon and dilutes it gradually, which suits an evening pour, though cold does mute some of the sweetness and spice. In cocktails, a bourbon at this level belongs in the classics. An Old Fashioned uses two ounces of bourbon, a sugar cube or a teaspoon of simple syrup, two or three dashes of Angostura bitters and an orange peel. It lets the corn sweetness carry the drink without much help. A Manhattan swaps the sugar for sweet vermouth, about two ounces of bourbon to one ounce of vermouth, and benefits from the same bitters and a cherry garnish. For a Whiskey Sour, shake bourbon with fresh lemon juice and simple syrup. The vanilla and caramel round off the citrus, and an egg white or a dash of bitters adds body. For a highball, pour over ice and top with ginger ale or soda water, using roughly one part bourbon to three of mixer. A lemon wedge keeps it fresh. At the table, the sweetness and oak suit barbecue, smoked meats and dishes with a caramelized crust. A square of dark chocolate or a few salted nuts also pairs well.