Smugglers Notch Bourbon Maple

Smugglers Notch Bourbon Maple is a Massachusetts-labeled bottle from Esplanda, and the name points to a bourbon built around maple. The listing gives no proof, age, mash bill or tasting notes, so what follows is what to expect from maple-forward bourbons in general, not a measured profile of this bottle. Bourbon typically brings corn sweetness, vanilla and caramel from charred new oak, and a little baking spice. Maple usually sits on top of that as a rounder, syrupy sweetness with a toasted-sugar edge. Expect it to lean softer and sweeter than a straight, dry bourbon. For a first pour, try it neat to see how the maple and oak balance. If it reads sweet, one or two drops of cool water can loosen the aroma and tone down the sugar. A single large cube on the rocks suits it well, because chilling trims the sweetness and a big cube dilutes slowly. A Glencairn is the better glass for nosing, since its tapered rim concentrates the maple and vanilla. A rocks glass is the easier choice for a slow sip over ice. The sweetness shapes the cocktails. In an Old Fashioned, cut the sugar cube or syrup back to about a quarter ounce or skip it, and let the bourbon supply the sweetness, with two dashes of Angostura to keep it from turning cloying. A Manhattan with sweet vermouth and bitters should work, though a drier vermouth ratio will keep it in balance. In a Whiskey Sour, the maple pairs naturally with lemon, and you may need less simple syrup than the standard recipe calls for. For a Highball, pour over ice and top with ginger beer or soda. Ginger beer adds spice against the maple, and soda keeps it lighter. On the table, expect it to go with salty or smoky foods, such as aged cheddar, bacon, roasted nuts and smoked pork, where the maple tends to complement the savory side.