An Overview on Bourbon

Bourbon has a bite that you either love or hate. Honestly, I think everyone hates it at first– minus the masochists and underaged (who may very well return watered down whiskey to their parents liquor cabinets after exploration). But over time some grow to love the slight burn bourbon delivers. And some never move past their first sip. I am in the camp of folks who’ve grown into it. I’ve learned to appreciate its aesthetics; the oak and vanilla notes, the amber hue, and pairing it with a cigar. Bourbon gives me permission to switch my phone to silent and be completely “unavailable” to the outside world for evenings at a time.

If you are in search of expertise analysis on the finer details of bourbon, then I regret to inform you that only wholehearted disappointment awaits. Others are better fit to share with you the origins, distilling process, and laws regarding bourbon. I offer a birds eye view, focusing on consumption, and providing enough information to fool friends and Father-in-laws. With that disclaimer, here are a few nuggets you can toss out casually the next time you find a single barrel in your hand.

First, bourbon is whiskey, but not all whiskeys are bourbon. Scotch is not bourbon. Neither are  our blended friends from the far north: Canadian Club and Crown. Second, to be labeled bourbon it must be at least 51% corn, distilled in water, and aged in new oak barrels. Third, absolutely no additives or enhancers of any kind are allowed. Fourth, if the bottle is labeled small batch, that bottle of bourbon was made using a few select barrels. If the bottle is labeled single barrel, the bourbon in the bottle came from one and only one barrel. The appeal for single and small batch is that each barrel has a small variation in flavor. Therefore, less barrels used equals a more unique flavor. And finally, while it is the pride of Kentucky (along with baseball bats and horse races), bourbon can be made anywhere in the United States.  

Now armed with enough information to get you into trouble, you’re ready to give a glass of bourbon your best introspective whirl. I suggest a few options:

First:

Go big. Travel the Bourbon Trail that runs through Kentucky. Drive throughout the state and sample the familiars like Jim Beam, Evan Williams, and Makers Mark.

Second:

Go home. Head to a large liquor store, buy a few airplane size bottles of rye and wheat heavy bourbons to create an impromptu bourbon flight.

Third:

Go somewhere else. Invite yourself over to a friends house who you know to be an avid bourbon bandito. They will be more than happy to share their stash with you (maybe a small batch or single barrel if you're lucky), and espouse any and all knowledge they have accrued for fooling friends and Father-in-laws.

To summarize, bourbon is a staple of our country. This isn’t colorful hyperbole. It’s been around since the Revolutionary War, survived prohibition, and in 1964, The United States Congress – known to be a divisive group – named bourbon the “Native Spirit of the United States”. It was a crowning jewel added to the torch of American pastimes, right next to baseball and apple pie. Bourbon is for serious conversations, celebrations, and everything in between. So the next time you want America in a glass, ask for bourbon, neat or on the rocks, and enjoy your corn.

Home Bar basics

A home bar is essential. Below is a basic home bar outline. It consists of the type and quantity of alcohol and mixers you should keep in stock for you and guests. I encourage you to use it as a guide. Add or subtract as you see fit.

Since this post is focused on basics, I will not cover garnishes, bitters, stone cubes, or anything that verges on the need for a mixology certificate. If at some point in the future I decide to add to some flare to the bar, you’ll be the first to know.

Basic Bar Set Up:

1 Liter of whiskey (bourbon my go to for an occasional night cap) - Buffalo Trace

1 Liter of vodka - Tito’s

1 fifth of whiskey - Woodford Reserve (another bourbon, when entertaining guests)

1 fifth of gin - Hendricks

1 fifth of scotch - Johnnie Walker Red Label

4 liters of club soda

4 liters of tonic

2 bottles of red wine (Cabernet Sauvignon, Red Blend)

1 bottle of white wine (Chardonnay, Sauvignon Blanc)

6 pack of beer - St. Arnold Summer Pils

Glassware:

4 old fashion glasses

4 highball glasses

6 red wine glasses

6 white wine glasses

Tools:

Bottle opener

Corkscrew

Extra Credit:

Wine decanter

Large rubber ice cube mold

Lemons & limes (essential for the future Mrs. go to: Vodka soda with 2 limes)

993

Our possessions, over time, tell others our story. And my 993’s are no exception. Founded from the 99X series running shoe, the New Balance 993 developed a cult following amongst fraternity men during my college years. But I was originally unimpressed by the shoes geriatric appearance. Raised to worship the colorful, sleek, and uncomfortable foreground brands, the thick grey shoe was unappealing. But I eventually gave way to the trend, bought a pair, and became enamoured with its simple charms.

Today, it would be hard for eyes other than my own to see anything redeemable past their now scraggly condition. After nearly eight years since walking them out of the store, the once clean grey shoe is no more. The top of the heel, which rests against my achilles, is ripped, with foam material peaking out. An unfortunate wound sustained from the hazards of raising a puppy. The laces are still original, but are stained and frayed from a cocktail of car wash chemicals and booze. Everywhere else on the shoe seems to be discolored from years of exposure to the elements. The Texas sun in August is all but forgiving when hand picking a driving range.

It is, however, in my mind certain that another shoe would be unable to withstand the abuse I asked my 993’s to endure. I source this statement to the thousands  of hands responsible for making these shoes here in the United States. The quality of work that New Balance puts into their shoes is evident. And while these days I might be obsessed with how art is hand printed on a pocket square, or discovering a new world pinot noir that rivals its French counterpart, the 993 stands as my maiden voyage of quality craftsmanship.

As I’ve grown older, the demand for loafers and oxfords have outgrown the demand of my 993’s. They sit in the garage on a shelf, semi-retired–deemed too uncivilized for the indoors by the future Mrs.– relegated to mostly yard work. But when they happen to catch my eye, they speak. They tell my story. Serving as a reminder of where I’ve been, what I’ve done, and the people along the way.