Oppidan Smoke And Sea

Oppidan Smoke And Sea is a Massachusetts bourbon from Esplanda. The name points to a smoky, coastal character, but the details provided don't include a mash bill, age, proof or official tasting notes. Treat what follows as what to expect from a smoke-leaning bourbon, not a measured profile. Bourbon must be made in the United States from at least 51 percent corn and aged in new charred oak. That usually gives a base of caramel, vanilla and toasted oak, and a smoke-forward bottling should add a peaty, campfire or charred-wood note over that sweetness. The "sea" half of the name may suggest a faint briny or salty edge. Pour a small measure first and see whether the smoke sits on the nose, the finish or both. Start neat in a Glencairn glass. The tapered bowl concentrates the aroma, which matters most with a bourbon where smoke and sweetness may compete. Nose it for a few seconds with your mouth slightly open before the first sip. Then add a few drops of room-temperature water. A small dilution often softens the alcohol and brings out the vanilla and grain sweetness. If the smoke is the main draw, taste it before adding water so you know what the water changes. Over a single large ice cube in a rocks glass, expect the smoke to turn quieter and the oak and sweetness to come forward as the drink chills. One cube melts slowly and holds the drink steady. Crushed or small cubes dilute it quickly and will flatten the smoke. For cocktails, the Old Fashioned is the obvious first choice. A sugar cube or a bar spoon of demerara syrup, two dashes of Angostura and an orange peel give the smoke something to sit against. Use light sweetening, because the spirit may already carry some. A Manhattan with sweet vermouth and bitters suits a smoky bourbon well. The vermouth's herbal, dried-fruit notes cut through the char, and a brandied cherry adds a dark sweetness. In a Whiskey Sour, lemon juice and simple syrup shaken with egg white give a rounded drink where a hint of smoke reads as depth instead of dominating. For a Highball, build one part bourbon over ice with two to three parts cold soda water and a lemon wedge. This is a good way to taste whether the smoke carries into a long, dilute drink. For food, smoky bourbons go with grilled or barbecued meats, aged cheddar, salted nuts and oysters or other shellfish, which echo the coastal name. Dark chocolate with a little sea salt also works as a dessert pairing.