Punchers Undisputed

Punchers Undisputed is a bourbon from Esplanda. The listing doesn't give a proof, age statement, mash bill or distillery, so what follows describes what bourbon of this kind typically does in the glass, not a measured profile of this bottle. By definition, bourbon is made in the United States from at least 51 percent corn and aged in new charred oak. Expect a sweet-leaning base of caramel, vanilla and toasted oak, with a little baking spice or rye-driven pepper in the background, depending on the grain recipe. Pour a small measure neat first to see where it sits. If the nose feels sharp or the alcohol dominates, add a few drops of room-temperature water. That loosens the spirit and tends to bring out vanilla and fruit over heat. A single large ice cube is a good second step: it chills slowly, softens the edges and doesn't water the drink down quickly. For nosing, a Glencairn concentrates the aromas, and a rocks glass suits slower sipping over ice. In cocktails, bourbon's corn sweetness is useful. An Old Fashioned (two ounces of bourbon, a sugar cube or a teaspoon of simple syrup, two or three dashes of Angostura, an orange peel) shows off the oak and vanilla with little interference. In a Manhattan, use two ounces of bourbon, one ounce of sweet vermouth and a couple of dashes of bitters. Expect a rounder, softer result than a rye Manhattan. A Whiskey Sour (two ounces of bourbon, three-quarters of an ounce of fresh lemon juice, half an ounce of simple syrup, shaken hard) rewards a bourbon with enough body to stand up to the citrus. For a long drink, a Highball of one part bourbon to three of cold soda water, with a lemon twist, keeps things dry and light. If you cook with bourbon, pecan pie and smoked meats are the usual matches. Aged cheddar and dark chocolate also tend to pair well with its caramel and oak.