Underdog Private Label Borbon

Underdog Private Label is a bourbon, which by definition means a mashed grain bill of at least 51 percent corn, aged in new charred oak. The label doesn't list an age, proof or mash bill, so what follows describes what bourbon of this kind usually delivers, not measured specifics for this bottle. Expect a sweet corn-driven core with caramel and vanilla from the charred barrel, a toasted oak backbone, and a little baking spice on the finish. Some bourbons add a light rye pepper note, and others lean toward cornbread and brown sugar. For a first pour, try it neat in a Glencairn glass. The tulip shape concentrates the vanilla and oak aromas, so you can judge the nose before you taste. If the alcohol feels sharp, add a few drops of room-temperature water. Water loosens the tighter aromas and often brings out the sweeter grain notes. A single large ice cube in a rocks glass is the better choice for slow sipping. It chills the pour and dilutes it gently, which softens the oak and heat and keeps the sweetness in front. Because a private-label bourbon is usually priced to be used, it suits mixing well. An Old Fashioned is the clearest test: a sugar cube or a teaspoon of rich syrup, two or three dashes of Angostura, a strip of orange peel expressed over the glass, and two ounces of bourbon stirred over ice. The corn sweetness suits this drink, and the bitters give the oak something to push against. In a Manhattan, bourbon makes a rounder, softer version than rye. Use two ounces of bourbon, one ounce of sweet vermouth and a dash of bitters, stirred and strained into a chilled coupe with a cherry. For a Whiskey Sour, shake two ounces with three-quarters of an ounce each of fresh lemon juice and simple syrup. Add an egg white if you want a silkier texture and a foam cap. For something lighter, build a highball with one part bourbon to three parts cold soda water over plenty of ice, finished with a lemon wedge. The vanilla and caramel still come through and the drink stays dry. At the table, bourbon of this type goes well with smoked brisket, ribs, grilled sausages, aged cheddar and dark chocolate. The sweetness balances salt and smoke, and the oak holds up against richer, fattier food.