The Dos And Don'ts Of Drinking Bourbon Like A Real Connoisseur (2024)

The Dos And Don'ts Of Drinking Bourbon Like A Real Connoisseur

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When it comes to legendary American-centric spirits, it’s pretty hard to beat bourbon. If you want to get technical, applejack is probably actually the first spirit native to America. But, as much as applejack has seen a resurgence in the last few years, it’s never come close to the appeal and impact that bourbon has.

Distilled since the 1800s, this type of whisky is most synonymous with the state of Kentucky. This truly American spirit traces its roots back to minister and distiller Elijah Craig (bourbon fans might recognize that name) who is purported to be the first person to ever age whisky in charred oak casks. Few innovations have changed the landscape of distilling quite like that. Over the years, it became clear that -- like with other famous forms of alcohol -- bourbon needed a set of rules to guarantee quality and uniformity throughout the industry.

You might be surprised to hear this, but unlike Cognac (made in Cognac, France), Champagne (made in the Champagne region of France), and Tequila (made in Tequila, Mexico), bourbon doesn’t technically have to be made in Bourbon County, Kentucky (or even the Blue Grass State for that matter). But, there’s no denying that the most respected brands call the state home -- 95% of the world's supply is produced there. That’s where you’ll find iconic names like Woodford Reserve, Maker’s Mark, Jim Beam, Wild Turkey, and Heaven Hill.

There are many reasons why Kentucky has become the go-to spot for Bourbon production and it's not just the history and expertise of the local distilleries. Since Kentucky is built upon a large supply of limestone the local water is naturally filtered with less unwanted minerals. In addition, Kentucky's climate -- cold winters and hot summers -- allows the charred-oak barrels to alternate between releasing and absorbing the whisky.

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By definition, to be called a bourbon, the whisky must be produced from at least 51 percent corn. It also must be aged in new charred-oak barrels -- which gives bourbon its distinct taste and amber color. The last rule is that it can’t be distilled to greater than 160 proof while being put into a cask at more than 125 proof.

It might seem like the production of bourbon has a lot of rules. And, while there are no written rules for drinking the spirit, there are a few do’s and don’ts when it comes to bourbon.

Bourbon Don’ts

1. Don’t add soda to a great bourbon. “You have already spent the time, and in many cases, the cash, searching for that rare bourbon, so I would not pollute those robust flavors by dumping a bunch of soda in the glass,” says Robert Downing III, Distiller at Barrel House Distilling Company.

2. Don’t buy it with no intention to open it. “The whisky is in there to drink and life is short -- enjoy yourself while you can,” says Adam Harris, Jim Beam Brand Ambassador.

3. Don’t take shots of high-quality bourbon. “I do strongly advise to resist taking shots of a Bourbon like Woodford Reserve. It takes us years to make Woodford Reserve, so it’s meant to be sipped slowly, so its complexity and balance can be best appreciated,” says Chris Morris, Master Distiller at Woodford Reserve.

4. Don’t overpower a bourbon co*cktail with too many ingredients. “Don’t add too much vermouth in a Manhattan, don’t add too much sugar and mint in a Mint Julep and never ever muddle oranges and maraschino cherries in an Old Fashioned,” says Morris.

5. Don’t mix different bourbons together. “It’s not wise to mix different bourbons,” says Morris. “It could result in a less than desirable flavor experience. I have learned from over 20 years of batching barrels of Woodford together that you can never accurately predict how a two or three barrel combination -- or in this case a combination of different bourbons -- will come together. Creating a consistently good batched product takes lots of practice and experience. Every bourbon is different and has a unique flavor profile and is meant to be enjoyed as a stand-alone.”

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RELATED:Step Behind The Scenes Of A Top Bourbon Distillery In Kentucky

Bourbon Do’s

1. Do sip your bourbon slowly. “I like to sip my bourbon slowly to experience those subtler whisky notes that may not be initially apparent through the first wave of caramels and vanillas,” says Downing. “Definitely savor your bourbon -- the experience will be that much more enjoyable.”

2. Do add water or ice to your bourbon if you want to. “As an American, I drink American Whisky and Americans invented the ice business so why wouldn’t you enjoy them together?” says Harris. “In all honesty, I think when you try a bourbon for the first time you should taste it at bottle strength and see what you think. Add a little water to open the bourbon and get into some of the deeper nuances (particularly handy with high proof or cask strength bourbons). If you enjoyed the result, feel free to try a little ice the next time, eventually, you’ll find your sweet spot. If I’m drinking a bourbon on the rocks you can rest assured that it’s a whisky I enjoy drinking.”

3. Do step out of your comfort zone. “Don't be afraid to reach for unfamiliar labels,” says Downing. “It’s easy to grab your ‘go to’ bourbon off the shelf every time you visit your favorite liquor store, but as the craft bourbon market continues to mature, there are a lot of smaller operations with smaller marketing budgets putting out a lot of great, underrated juice. Don't be afraid to experiment.”

4. Do stock up. “You should never run out,” says Morris. “But, in all seriousness, bourbon is meant to be savored and enjoyed any way the consumer wants.”

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