E.H. Taylor Small Batch

E.H. Taylor Small Batch is a straight American bourbon, so the mash bill is at least 51 percent corn and the whiskey has been aged in new charred oak. The listing doesn't give an age statement, proof or mash bill, so the tasting notes below describe what bourbons in this style usually show, not a measured profile of this bottle. Expect a nose of caramel and vanilla from the charred oak, with baking spice, a little toasted grain and perhaps some orchard fruit. On the palate, bourbon like this typically leans on corn sweetness, balanced by oak tannin and a peppery or cinnamon-like spice, then finishes with a dry, lightly charred note. Start by pouring a small measure neat in a Glencairn glass. The tapered bowl concentrates the aromas, so you can pick out the vanilla, oak and spice before tasting. Once you have a feel for it, move to a rocks glass for slower sipping. One large cube chills it gently and dilutes it gradually. A few drops of room-temperature water are worth trying if the spirit feels tight or hot. Water often opens up the sweeter grain and fruit notes in bourbon at higher proof, and it costs you nothing to test. The same profile suits classic cocktails, because a corn-forward bourbon with oak backbone holds its shape when mixed. In an Old Fashioned, a sugar cube, two dashes of Angostura and an orange peel let the vanilla and caramel carry the drink. In a Manhattan, sweet vermouth and bitters play against the spice. In a Whiskey Sour, fresh lemon juice and a modest amount of simple syrup (a touch of egg white is optional) give a balanced drink that shows the bourbon rather than hiding it. For a Highball, pour over ice and top with cold soda water and a lemon twist. That gives a light, dry long drink, and it's a good choice if you're trying the bourbon for the first time. Smoked meats, aged cheddar, roasted nuts and dark chocolate all echo the char and caramel notes and make easy pairings.