Jeffersons Ocean

Jefferson's Ocean is a bourbon, which means a mash bill that is at least 51 percent corn and aged in new charred oak. That set of rules gives the style its usual shape. Expect a base of caramel, vanilla and toasted oak from the char, with the sweetness of the corn balanced by some baking spice from the rye or wheat in the recipe. The Ocean name hints at a particular concept behind this bottling. The label is the place to confirm age, proof and any finishing details, because those change how much oak, sweetness and spice come through. Start by pouring a small measure neat into a Glencairn glass. The tapered bowl gathers the aromas, so you can tell whether the nose leans toward vanilla and brown sugar or toward oak and spice before you taste. Let it sit for a minute, then sip. If the alcohol feels hot, add a few drops of room-temperature water. Bourbon usually opens up with a little dilution, and the sweeter grain notes tend to come forward. For slower sipping, use a rocks glass with one large cube. A big cube melts slowly, so it chills the pour without thinning it quickly. For cocktails, an Old Fashioned is the most direct way to taste a bourbon like this. Stir it with a sugar cube or a teaspoon of rich syrup, two or three dashes of Angostura bitters and an orange peel, and the vanilla and oak carry the drink. In a Manhattan, 2 ounces of bourbon, 1 ounce of sweet vermouth and a dash of bitters make a rounder, sweeter version than the rye-based classic. A Whiskey Sour with fresh lemon juice and a touch of egg white or simple syrup suits the corn sweetness well. For a highball, pour over plenty of ice, top with soda water and add a lemon twist. That keeps the grain and caramel notes and makes a lighter, drier drink. At the table, bourbon pairs naturally with smoked or barbecued meats, aged cheddar, and desserts built on pecans, caramel or dark chocolate.