Wild Duck Private Label

Wild Duck Private Label is a bourbon, so the grain bill is at least 51 percent corn and the whiskey has been aged in new charred oak. The label doesn't list a proof, age statement, mash bill or distillery, so the notes below describe what bourbon of this kind typically offers. Expect caramel and vanilla sweetness from the corn and the char, a toasted oak backbone, and a touch of baking spice from the rye or wheat in the recipe. A private label bottling like this is usually meant to be a straightforward, versatile pour, not a rarefied sipper. Start by tasting it neat in a Glencairn glass. The tapered rim concentrates the aroma, so you can tell whether the nose leans toward caramel, oak or spice before you drink. Then add a few drops of room-temperature water, which loosens the aromas and softens any alcohol heat. If you prefer it chilled, use a single large ice cube in a rocks glass. It melts slowly and cools the bourbon without diluting it too fast. Bourbon's sweetness and oak make it a natural fit for the classic cocktails. In an Old Fashioned, muddle a sugar cube with two dashes of Angostura bitters, add two ounces of bourbon and an orange peel, and stir over ice. For a Manhattan, stir it with sweet vermouth and bitters, then strain it into a chilled coupe. A Whiskey Sour needs fresh lemon juice and simple syrup, and an egg white if you want a silkier texture. A tall highball of bourbon and ginger ale or soda over plenty of ice is the easiest way to drink it with a meal. At the table, it goes well with smoked brisket, grilled pork, aged cheddar and desserts built on pecans or caramel.