Redemption Straight Bourbon

Redemption Straight Bourbon is a Massachusetts-bottled American whiskey, and the "straight" on the label has a legal meaning. Straight bourbon must be made in the United States from a mashbill of at least 51 percent corn, aged in new charred oak, and bottled without added coloring or flavoring. That framework shapes what you can expect from the glass. The brief gives no proof, age statement or mashbill for this bottle, so what follows describes how straight bourbons usually taste, not a measured profile of this one. Expect a bourbon built on corn sweetness and char. Typical aromas are caramel, vanilla and toasted oak, with a layer of baking spice from the rye or wheat in the mash. On the palate, styles like this tend to move from brown sugar and cooked corn to light pepper and a dry, woody finish. The charred new barrels account for the vanilla and toffee notes. They also add a faint smokiness that shows up most when the whiskey is sipped straight. For sipping, start neat in a Glencairn glass. The tapered bowl concentrates the aroma, so you can pick out the oak, sweetness and spice before tasting. If the alcohol feels sharp, add a few drops of room-temperature water. That loosens the whiskey and brings out the fruit and vanilla. A single large ice cube in a rocks glass is a good middle option. It chills the bourbon and dilutes it slowly, and it suits a relaxed pour more than a close tasting. A bourbon with this kind of corn-forward backbone is made for stirred drinks. In an Old Fashioned, the sugar and bitters play off the vanilla and oak, and an orange peel adds brightness. A Manhattan, made with sweet vermouth and aromatic bitters, leans on the bourbon's sweetness for a rounder result than the same drink made with rye. For a Whiskey Sour, shake it with fresh lemon juice and a little egg white or simple syrup. The bourbon's caramel notes soften the citrus. For a long drink, a highball with cold soda water and a lemon wedge keeps things light and lets the grain and oak come through. Pour the highball over plenty of ice in a tall glass.