Elijah Craig Toasted Barrel

Toasted Barrel from Elijah Craig is a Kentucky-style bourbon, made in the United States, and the name points to its main idea: extra attention paid to the wood. Expect the usual bourbon base of corn sweetness, with caramel, vanilla and baking spice carried by new charred oak. A toasted-barrel finish typically adds a further layer of cooked-sugar notes. Look for toasted nut, brown butter, maple and a drier, more polished oak than a standard char gives. The producer's exact mash bill, proof and age aren't in the details supplied here, so check the bottle label for those figures. Try it neat first, in a Glencairn glass. The tapered bowl gathers the aromas, so the vanilla, toast and spice are easier to separate before you taste. Pour about an ounce and a half and let it sit a minute. Then add a few drops of room-temperature water. Water loosens the tight oak and spice notes in most bourbons and brings the sweeter grain and caramel forward. If you prefer it cold, use one large cube or sphere in a rocks glass. It melts slowly and softens the edges without watering the pour down quickly. Crushed or small cubes dilute fast and flatten a profile built on toasted wood. In cocktails, the toasted-oak sweetness suits drinks where bourbon is the main ingredient. An Old Fashioned is the clearest fit. Use two ounces of bourbon, a teaspoon of demerara syrup and two dashes of Angostura. Stir over ice, then express an orange peel over the glass. The toasted notes already lean toward caramel and brown sugar, so you can use a little less syrup than usual. In a Manhattan, use two ounces of bourbon, an ounce of sweet vermouth and a dash of aromatic bitters, stirred and served up with a cherry. The vermouth's dried fruit and spice sit well beside the oak. For a Whiskey Sour, shake two ounces of bourbon with three-quarters of an ounce of fresh lemon juice and a half ounce of simple syrup. Add egg white if you want a silkier texture. For a Highball, pour one part bourbon over ice and top with three parts cold soda water or ginger beer, then add a lemon wedge. This is a good way to use the vanilla and toast in a long, dry drink. At the table, the sweetness and wood suit smoked pork, grilled sausages, roasted pecans, dark chocolate and aged cheddar.