NOT JUST FOR SIPPIN'

Words & Photos by Matt Greene co-founder of Whiskey & Whitetails

Wine and steak? Sure! Pizza and beer?

Absolutely! How about bourbon and spaghetti?

Did that question make you pause? Most people have never considered what foods pair well with bourbon; but with the rise in bourbon popularity, this is quickly changing. While a spaghetti dish may not be the best option to start with as you begin your bourbon pairing exploration, it is certainly something you should try once you figure out what pairs well with your favorite sauce.

Bourbon has historically been much less associated with food than other liquors such as sherry and brandy. The reason most likely lies in the fact that during the early days of distilling, whiskey had very harsh flavors. But this is not the case today as there are many beautiful, mild bourbons readily available at your local liquor store. Here at Whiskey & Whitetails, customers at our pairing demonstrations are often shocked at how well bourbon and cheese pair together. When paired correctly, adding a sip of bourbon to a soft gouda or harsh blue cheese can break down fatty acids and create a smooth mouth feel and delicious experience.

Many times, in our tasting classes we are asked how bourbons were infused to get smells such as banana, brown sugar, and vanilla. This question is very common, and people often believe these smells can only come from the actual fruit or plant. The short answer is that bourbons are not infused with anything. Federal law mandates that bourbon can have no artificial flavors, coloring, or sweeteners added. It must truly be a distillate that is aged in barrels and then bottled – pure as the driven snow.

Bourbon can be made anywhere in America.

Bourbon must be made with new charred oak barrels.

Corn must make up 51% (or more) of the grains used.

It must be distilled to a maximum of 80% ABV (alcohol by volume) (160 proof) It must enter the barrel at no more than 62.5% ABV (125 proof)

It must be filled or bottled at no less than 40% AVB (80 proof)

It must be genuine, no artificial colors may be added.

While there are many compounds found in bourbon, these are the most common and prevalent in relation to taste, smell, and mouth feel.

Esters: Created during the fermentation period when the fatty acids and alcohols produced by the yeast are combined. These compounds create many different types of esters, some of which create a distinct aroma like fruit or cheese.

Phenols: These compounds are often associated with medicinal flavors like rubber gloves, hospital related smells like iodine and even smoke.

Aldehydes: Some of these compounds are created during fermentation and others during aging in a barrel. One of the most common is furfural which gives the bourbon a grain or fresh biscuit taste. Many times, you will hear them described as bread top or nuttiness.

While there are many other scientific words associated with these compounds, they can get convoluted and not the most interesting thing to read while enjoying a pour. For example, the taste of bananas in Old Forester 1920 (see page 13).

Bourbon, by law, can be made anywhere in America, but 95% of the world’s bourbon is made in Kentucky. This all began when the whiskey business moved to the frontiers of Kentucky after the whiskey rebellion in 1794. In the early days of distillation, whiskey was predominantly made of rye and was as clear as water. Although whiskey was stored in barrels before consumption, the aging of whiskey in charred oak barrels did not begin until distillers started to ship their product from Kentucky down the Ohio river. This aging process is what imparted that golden color we know and love today.

Charred barrels, limestone filtered water, fluctuating temperatures, and fertile soil for growing grains made Kentucky the perfect place to serve as the launching point for whiskey take over. Kentucky has more miles of navigable water ways than any other state in the lower 48, which made moving whiskey from Bourbon County down to Bourbon Street in New Orleans an achievable task. By the year 1860, the term “Bourbon Whiskey” had become commonplace and firmly established.

Why “Bourbon?” After the Revolutionary War, Americans named many places after the French to show gratitude for their assistance in the war. Bourbon County in Kentucky and Bourbon St. in New Orleans were named after the House of Bourbon in France - the 2nd longest running dynasty in the world. For the French Canadians on Bourbon Street to grow mighty fond of a barrel stamped Bourbon County, it was simple brand recognition.

Whiskey was used as medicine for many years before it was used for cooking. Alcohol has been a main ingredient of concoctions created to treat everything from the common cold to snake bites. Alcohol is a solvent, and it breaks down many of the antiviral and antibacterial properties that exist in plants. Alcohol also immediately moves to the blood stream, and it takes the medicinal properties of those plants with it.

We have all seen the movies where the cowboy takes a big swig of whiskey before the doc digs a bullet out of his arm; that is because it was used for anesthesia. Although it didn’t work as well as today’s medicine, it did help. Alcohol is an also antiseptic, and whiskey would also be used to clean the wound after surgery.

Whiskey of the past was not the most delicious thing on the market and much like today, what makes medicine go down better? Sugar! While nobody knows exactly where the word “cocktail” comes from, most of the stories and rumors involve mixing things with your alcohol to make it taste good. In 1806, the official definition of a “medicinal cocktail” was a mixture of alcohol, sugars, water, and bitters. What we today refer that to a classic Old Fashioned.

While the glass is being coated (about 30 seconds) mix together:

Begin by smoking your glass with our barrel kit.

2 ounces of bourbon

½ of Bittermilk Barrel Aged Old Fashion mix

Stir

Turn over your smoke glass and add block of ice. Pour cocktail over ice, garnish and enjoy!