Wednesday, November 28, 2007
Brownest of the Brown Liquors
The NYT has an article today about why bourbon is awesome:
"A well-made, well-aged bourbon offers a gorgeous spectrum of flavors, beginning with a distinctive sweetness that can, depending on the distiller’s aim, turn spicy and peppery with clear fruitiness, or mellow into a creamy caramel toffee with highlights of citrus."
Right on. There's a nice little BBQ joint in Sunset Park that serves about a hundred different kinds of bourbons, which is where I tried Pappy Van Winkle’s Family Reserve 20-Year-Old, No. 1, the very best according to these NYT guys. I'm inspired to go back and have some more as soon as possible.
Maker's Mark didn't make their list of good bourbons, which is fine by me since now I can blend it without guilt into my signature cocktail. (Strangely enough, I've been thinking lately that I don't like those Maker's Mark ads, since I'm afraid they'll make more people start drinking the stuff and supply is already outstripping demand among some of the small-batch bourbons.)
I'll leave you with this pop quiz for now: what's the difference between whiskey and bourbon? The first person to answer correctly will be rewarded accordingly.
God, I could really go for a bourbon and branch right now.