Evan Williams Single Barrel

Evan Williams Single Barrel is a Kentucky straight bourbon bottled from individual barrels rather than blended batches. Each bottling reflects the character of one cask, so expect small differences in sweetness, oak and spice from barrel to barrel. Bourbon of this type is made from a mash bill dominated by corn, with rye and malted barley as supporting grains, and it is aged in new charred American oak. That combination usually produces a sweet, rounded base with caramel and vanilla from the char, a toasted-oak backbone, and a dry pepper or baking-spice finish. Expect those flavors here, but treat them as typical of the style rather than a measured profile of this bottle. For straight sipping, start with a small pour at room temperature. Nosing it first shows the most, since the vanilla, caramel and oak notes tend to come through before the alcohol does. A Glencairn glass focuses those aromas and suits a first taste. If the spirit seems tight or hot, add a few drops of water. Water loosens the grain and fruit notes in many bourbons and softens the spice. A single large ice cube in a rocks glass is a good alternative for slower drinking. It chills the pour and dilutes it gradually without watering it down fast. A heavy-bottomed rocks glass is the usual choice for that. In cocktails, a bourbon of this style fits the classics well. An Old Fashioned made with a sugar cube or a small measure of simple syrup, two dashes of Angostura bitters and an orange peel lets the caramel and oak come forward without much sweetness added. In a Manhattan, pair it with sweet vermouth and bitters, stirred over ice and strained. The bourbon's corn sweetness gives a softer drink than rye does. For a Whiskey Sour, shake roughly two ounces of bourbon with fresh lemon juice and simple syrup. An egg white gives it a silkier texture if you like. For a Highball, pour it over plenty of ice and top with soda or ginger ale, using a tall glass and a lemon or orange wedge. At the table, bourbon with this kind of profile goes well with smoked or grilled meats, barbecue glazes, aged cheddar, and desserts built around pecans, chocolate or caramel.