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America’s homegrown whiskey has turn into one of the well-liked pours around. And with so many bottles flooding the market, the backbar has turned right into a crowded panorama, one that could simply overwhelm the average drinker.  
  
So we found a spirit guide. Beau Williams, the owner of Kansas City’s Julep, lauded for having one of many country’s most excellent bourbon alternatives, shares his guidelines for picking, sipping and mixing America’s favorite spirit.  
  
Read the Label  
  
The 1st step is to learn to decode bourbon labels, says Williams. "Bourbon is a really broad category," he says. "It’s important to know what the wording means." For example, he always looks for the phrase straight bourbon.  
  
"Straight is what you want to look for first and foremost when you’re searching the shelves," he says. "It means they’re not adding anything to or adulterating the product, so you’re getting the real deal."  
  
He additionally recommends looking for the age statement on the label, although he’s quick to note that you just won’t always discover it. And especially if it’s from a newer producer, that usually means that bourbon is on the youthful side. By law, straight bourbon have to be aged for at least years.  
  
Seek Out Worth  
  
"If you’re spending more than $forty, you’re probably doing it wrong," says Williams. Of course, in the event you’re a collector looking for extra-aged Pappy Van Winkle, expect to pay a premium. But for those just starting out, affordable bourbons abound. Williams recommends Wild Turkey one zero one ("wonderful juice at a reasonable worth level,") and bottlings from Four Roses and Heaven Hill (brands from the latter embrace Henry McKenna, Evan Williams and J.T.S. Brown, amongst others).  
  
  
  
Skip the Shot Glass  
  
While the flavors of bourbon might be quite completely different from Scotch whisky, Williams recommends sipping a neat pour from a Glencairn glass, a curved vessel typically reserved for scotch. "Aroma is a huge part of your bourbon experience," says Williams. "You want a glass that allows you to capture the aroma—caramel-y, nutty, etc.—to get you excited and cue up the remainder of your senses."  
  
A shot glass won’t improve this experience, he says, but a glass with a broad base and tapered top "to capture aromas and funnel them upwards" will do the trick. In lieu of a Glencairn, he sometimes uses Old Fashioned or rocks glasses with an identical, slightly tapered shape.  
  
Don't Be Afraid of Dilution  
  
"Water is your friend, and don’t be afraid of it," says Williams. "Folks think there’s only one way to drink bourbon, and that’s wrongheaded. Water shouldn't be a dealbreaker whatsoever." The present development for uncut, unfiltered, barrel-power whiskeys signifies that most bourbons really benefit from some dilution, he says. "It takes off the heat and spice notes and lets the sweetness shine through."  
  
  
Upgrade Your Ice  
  
"Bourbon has big, bold flavors," says Williams. "A little bit of ice and water won’t kill the thing." Nevertheless, he’s wary of small, watery pieces of ice that dilute a spirit too quickly. "I prefer to take my time, and I need a related experience from after I start to once I finish. Strong ice isn't a bad idea." For home use, he recommends silicone molds to freeze sizable chunks that chill successfully however soften slowly.  
  
Attempt an Old Fashioned  
  
"An Old Fashioned can really turn individuals on to how wonderful a bourbon experience might be without drinking it on its own. Ice, a little bit of sugar and bitters can assist bridge the flavor profiles, make it more palatable." The goal, he says, is to accentuate the flavors of bourbon moderately than mask them, and "the basic Old Fashioned does that wonderfully."  
  
"There’s no incorrect way to eat bourbon," says Williams. The only mistake is "not enjoying it while you’re doing it.  
  
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