Dining
The Beauty of Bourbon by Susan Campbell
What was once considered somewhat of a backwoods, rough and tumble American liquor has recently become elevated as a quality base for creative craft cocktails and for appreciating on its own. So let’s take a closer look at why this traditional Southern spirit is finally having its moment in the sun.
The world of whisky can be complex. That’s because there are many types of whiskies but all made from some combination of fermented grain mash, which is typically made with barley, corn, rye, and wheat among them. But though bourbon is a type of whisky made mostly from corn, all whiskies made mostly from corn cannot be classified as bourbon. There are strict laws in the US about its production, and if not followed to the letter will not classify the product as bourbon. For a whisky to call itself bourbon it must be at least 51 percent corn mash, and is usually much more. Plus when it comes to flavoring, nothing else may be added but water. The taste must come only from the barrel it is distilled in, and it must be aged at least two years. The barrel can only be a virgin (never used) charred white oak barrel, which is why you might often hear it called “single barrel bourbon.” If any of the many rules are deviated from, the spirit must be called something other than bourbon. For example, the well-
54 Nights
known Jack Daniels brand spirit is often mistaken for bourbon. But since they add an additional step by filtering their product through maple charcoal, they are not able to call it such, so they classify it as “Tennessee Whiskey.” Bourbon comes of age
Though officially called “America’s Native Spirit” almost all of the country’s bourbon is produced in Kentucky. And today’s most premium bourbons are the result of over 200 years of family timehonored traditions and an ever-evolving knowledge of the process. One of the reasons that Kentucky produces some of the best bourbons is the water they use. Most of the state’s springs are limestone based and that gives the spirit a unique nuance. There is a distinct process to appreciating those nuances – or “notes and nose” as they are sometimes called referring to subtle flavors and aromas. Specially shaped Glencairn whisky glasses are most popular to use for tastings now; their tapered
mouth allows the aromas to shape properly. And if the bourbon is to be sampled on ice, one large block is preferred to give it a slow melt. You might notice barkeeps doing what looks like a double pour when serving bourbon. This is required to shake up what is called “suspended solids” in the bottle. So they pour twice to ensure that it’s well mixed to result in the most authentic flavor. Bourbon finds new partners
Beyond becoming popular as a slow sipping spirit for true whisky connoisseurs, bourbon has also been busy courting more female fans. Savvy mixologists have begun incorporating it into refreshing craft cocktails. And the move away from “sweet” is apparent in both genders of drink enthusiasts these days; cocktails with a more savory and tart bend are definitely trending. Now, premium bourbon is proving to be a perfect foil for ingredients such as fresh raspberry or blueberry lemonade, herbs like rosemary and spices like ginger, plus homemade bitters of different blends. And though always considered a perfect base for barbecue sauce, creative chefs have also been busy embracing bourbon in all kinds of other international fusion cuisine as well. Aruba’s barkeeps are always aware of what’s au courant, so don’t be shy to ask for their own innovative bourbon concoctions, and keep an eye out for bourbonbased dishes in many of the island’s fine dining establishments as well. ! Photo by