Saint Brady Green T

Green T is listed as a bourbon from Saint Brady, with California as its stated region. The distributor's notes point to an herbal, earthy profile, which would set it apart from the caramel-and-vanilla style most bourbon follows. Treat that as a pointer rather than a measured profile. Bourbon must be made from at least 51 percent corn and aged in new charred oak, so expect a corn-driven sweetness with some oak and char underneath. How far the herbal side pushes against that sweetness is the thing to judge when you pour it. Taste it neat first, at room temperature, in a Glencairn glass. The tapered bowl concentrates the aroma, which matters most with a bourbon whose character leans toward herbs and earth. Nose it for a few moments before the first sip, then take a small taste to see how the sweetness and any bitterness sit together. If the palate feels tight, add a few drops of room-temperature water. A little dilution usually opens grain and oak notes in bourbon without flattening them. A single large cube in a rocks glass is the next step if you prefer a slower, cooler pour. Cold mutes aroma, so go easy on ice if the herbal side is what you want to find. In cocktails, an Old Fashioned is the clearest test. Stir two ounces with a sugar cube or a teaspoon of simple syrup and two dashes of Angostura over ice, then finish with an orange peel. If the bourbon is drier or more herbal than usual, keep the sugar modest so the spirit stays in front. A Manhattan with sweet vermouth and bitters, stirred and served up, should suit an earthier bourbon, because the vermouth's own botanicals can echo it. For a Whiskey Sour, shake two ounces with three-quarters of an ounce each of lemon juice and simple syrup, and add egg white if you want a silkier texture. A highball is the lightest option: pour over plenty of ice, top with soda or ginger beer, and squeeze in a lemon wedge. At the table, bourbon of this kind goes well with grilled meats, smoked cheeses, roasted nuts and dark chocolate. Use a rocks glass for sipping and mixing, and keep the Glencairn for the first, careful pour.