Bully Boy Straight Bourbon Whiskey

Bully Boy Straight Bourbon is a straight bourbon whiskey, which means it follows the American rules for the category: a mash bill that is at least 51 percent corn, aging in new charred oak, and no coloring or flavoring added. The listing doesn't give a proof, mash bill or age, so the profile below is what straight bourbons in this style usually offer, not a measured description of this bottle. Expect a caramel and vanilla core from the charred oak, a gentle corn sweetness, some baking-spice warmth, and a toasted-wood finish. Start by tasting it neat in a Glencairn glass. The tapered bowl gathers the aroma, so you can pick out how much vanilla, brown sugar and oak spice comes forward before the first sip. If the alcohol feels sharp, add a few drops of room-temperature water. That loosens the whiskey slightly and often brings out the sweeter grain and fruit notes that heat can mask. A single large cube in a rocks glass is the better choice for slow sipping. It chills the pour without diluting it quickly, and it softens the spicier edges. If you want a few notes on the rocks, sip it after the ice has been in for a minute or two. Straight bourbon at this level of sweetness is what the classic cocktails were written for. In an Old Fashioned, a sugar cube or a teaspoon of rich syrup, two dashes of Angostura and an orange peel will pull out the caramel and let the oak carry the drink. In a Manhattan, bourbon makes a rounder, sweeter drink than rye does. Use sweet vermouth in roughly a 2-to-1 ratio, add bitters, stir well and serve it up with a cherry. For a Whiskey Sour, shake two ounces with three-quarters of an ounce each of fresh lemon juice and simple syrup. An egg white gives it a silkier texture and a thicker foam. For a long drink, a highball of bourbon and soda or ginger beer over ice, with a lemon wedge, keeps the corn sweetness in front and is easy to make. At the table, bourbon of this style goes well with smoked or barbecued meats, aged cheddar, roasted nuts and desserts built on caramel, pecans or dark chocolate. Keep the bottle upright, away from sunlight and heat, and a bottle that has been opened will hold its character for months if you keep it sealed.