Bardstown Origin Series Bourbon

Origin Series Bourbon comes from Bardstown in Kentucky and is bottled at 48% ABV (96 proof). That is a little above the 40–45% range of many standard bourbons. Bourbon at this strength usually holds its weight when it is mixed or poured over ice. It also stays fairly full-bodied when you add a few drops of water. The distributor describes the profile as a balance of sweet and spicy notes, and that matches what the category generally delivers. Expect caramel, vanilla and toasted oak from the new charred barrels bourbon requires. Expect a peppery, baking-spice edge from the rye or other small grains in the mash bill. The details here don't give an age statement, mash bill or barrel treatment, so treat those flavor expectations as typical of Kentucky bourbon, not as measured notes for this bottle. At this proof, the sweetness should sit against the spice without turning syrupy or thin. For neat sipping, pour about an ounce and a half into a Glencairn glass. The tapered bowl concentrates the aroma, so you can pick out the oak, vanilla and spice before you taste. If the alcohol feels sharp on the first sip, add a few drops of room-temperature water. That tends to open up the sweeter, fruitier notes and soften the heat. Over a single large cube in a rocks glass, it will taste colder and slightly less sweet as it dilutes. A large cube melts more slowly than several small ones, so the flavor changes gradually. The strength makes it a good choice for stirred cocktails, where a 96-proof base keeps its character against sugar and bitters. In an Old Fashioned, use a sugar cube or a small spoon of demerara syrup, two dashes of Angostura and an orange peel. The caramel and baking-spice notes of a Kentucky bourbon suit that build. In a Manhattan, pair it with sweet vermouth and bitters, and expect the spice to come through the vermouth's richness. A Whiskey Sour with fresh lemon juice and a touch of simple syrup works too, and a few drops of egg white will smooth the texture. For a Highball, pour over ice with ginger beer or soda and a lemon wedge. Keep the bourbon to about one part in three or four of mixer so the oak and vanilla stay noticeable.