Maple Bourbon Whiskey

Esplanda Maple Bourbon Whiskey sits in the flavored whiskey category. That means a bourbon base with maple character added, not a straight bourbon. Expect the profile to run sweeter and rounder than an unflavored bourbon. The usual bourbon backbone of corn sweetness, vanilla, and toasted oak should be there, with maple adding a syrupy, caramelized note that tends to fall between brown sugar and light molasses. Flavored whiskeys like this usually have less grain bite and a softer finish than traditional bourbons. Check the label for the exact ABV and bottling details, because neither is listed in the product information here. The maple does most of its work on the nose and the front of the palate, so a few serving choices make a real difference. Neat in a Glencairn is the best way to see how the maple and the oak sit together. The tapered rim concentrates the aroma, so you can tell whether the sweetness leans toward pancake syrup or toward roasted sugar. For slow sipping, pour it into a rocks glass over one large cube. The chill tightens the sweetness and slows dilution. A small splash of water, a few drops at a time, can open up the vanilla and spice in a sweet spirit like this. Serving it very cold can flatten those same notes. In cocktails, the maple replaces some of the sugar you would normally add, so adjust the recipe. An Old Fashioned is the natural fit. Skip the sugar cube or syrup, or cut it to a bar spoon, add two dashes of Angostura or orange bitters, and garnish with an orange peel so the citrus oils offset the sweetness. A Manhattan works with a drier vermouth and a dash of aromatic bitters to keep it from tasting heavy. In a Whiskey Sour, use fresh lemon juice and less simple syrup than the standard recipe, and add an egg white if you like a silkier texture. For a highball, pour over ice in a tall glass and top with ginger beer or dry ginger ale. A lemon wedge keeps it from tasting syrupy. At the table, the sweetness suits foods with salt, smoke, or fat. Bacon, smoked sausage, roasted pork, and sharp aged cheddar are all good matches. Pecan or apple desserts also work, since they share the baked-sugar flavors.