Calumet Farm Small Batch

Calumet Farm Small Batch is a Kentucky straight-style bourbon from the Bluegrass State, and the label's name points to a vatting of selected barrels rather than a single-barrel bottling. The listing doesn't include a proof, age statement or mash bill, so the notes below describe what small-batch Kentucky bourbons typically offer, not a measured profile of this bottle. Expect the usual bourbon framework: a corn-forward sweetness, caramel and vanilla from new charred oak, and a little baking spice or toasted grain in the background. The distributor describes it as leaning toward rich oak and vanilla, so those are the two notes to look for first. Neat is the best way to find out what the blend does. Pour a measure into a Glencairn, let it sit for a minute, and nose it with your mouth slightly open, which softens the alcohol and brings out the vanilla and oak. Sip it at room temperature, since chilling mutes the sweeter, rounder notes. If it feels hot or tight, add a few drops of water, one at a time. That loosens the aromatics and often reveals more of the grain and spice. On the rocks works well in a rocks glass, preferably over one large cube that melts slowly and doesn't thin the whiskey too fast. In cocktails, a bourbon with a vanilla-and-oak center suits the Old Fashioned best. Muddle a sugar cube or use a bar spoon of simple syrup with two or three dashes of Angostura, add two ounces of bourbon and stir over ice, then finish with an orange peel. The sweetness of the grain shows through without needing much sugar. It also makes a rounder Manhattan than rye does. Use two ounces of bourbon, one ounce of sweet vermouth and a dash of bitters, stirred and strained into a chilled coupe. For something brighter, a Whiskey Sour with three-quarters of an ounce each of lemon juice and simple syrup lets the caramel notes balance the citrus. For a long drink, a bourbon highball with cold soda water and a lemon twist keeps the oak and vanilla noticeable without being heavy. With food, bourbon of this style usually goes well with smoked brisket, grilled pork, pecan pie, or a square of dark chocolate.