Wyoming Whiskey Small Batch Bourbon

Wyoming Whiskey Small Batch Bourbon is a Wyoming-made bourbon bottled at 44% ABV (88 proof). The producer's own description points to locally sourced grains and water from the Bighorn Basin, so the spirit is tied closely to its home state. No age statement or mash bill is given here. Because bourbon by law must be at least 51% corn and aged in new charred oak, expect the usual core of this style: caramelized sugar, vanilla and toasted oak. Small-batch bourbons often add baking spice or a little rye pepper on top of that. At 44%, this sits in a useful middle range. It has enough strength to hold its shape in a cocktail, and it is gentle enough to sip without much heat. Taste it neat first, in a Glencairn glass if you have one. The tapered rim concentrates the aromas, so you can pick out the oak, corn sweetness and any spice before the alcohol takes over. If the nose or palate feels tight, add a few drops of room-temperature water. That lowers the alcohol slightly and often opens up the vanilla and grain notes. For slow sipping, a rocks glass with one large cube works well. Large cubes melt slowly and chill the pour without diluting it quickly. Smaller or cloudy ice dilutes faster and can flatten a bourbon at this strength. In cocktails, a bourbon in the 88-proof range is a sound all-rounder. An Old Fashioned (about two ounces of bourbon, a sugar cube or a teaspoon of rich syrup, two dashes of Angostura bitters and an orange peel) lets the grain and oak show through a light sweetness. In a Manhattan, pair it with sweet vermouth and bitters, stirred and served up. A bourbon like this leans toward rounder, sweeter Manhattans than rye would. For a Whiskey Sour, shake it with fresh lemon juice and simple syrup. The corn-driven sweetness softens the citrus, and an egg white or a dash of bitters adds texture. As a highball, pour one part bourbon over ice with three parts ginger ale or soda water and a lemon wedge. This is the lightest way to use the bottle, and it lets the caramel and spice come through without the weight of a stirred drink. For food, bourbon of this style goes well with smoked or grilled meats, aged cheddar, and desserts built on caramel, pecans or dark chocolate.