Tasting

Vanilla and caramel are the first to appear as soon as a Kentucky bourbon hits the glass. Sweet corn follows behind, often with a touch of popcorn or baked cake batter. The mash bill's corn legacy is hard to hide. With a little air in the glass, roasted notes of nut or dark caramel often emerge as well.

How much spice joins in depends on the rye content. Buffalo Trace from Frankfort shows itself mild, with plenty of vanilla and little sharpness. Four Roses from Lawrenceburg, thanks to its ten recipes, offers a whole spectrum from floral to peppery, varying from barrel to barrel. Wheated bourbon from the same region tastes rounder by contrast, with more honey and less pepper.

Angel's Envy from Louisville additionally finishes its bourbon in former port casks, giving it a berry note rarely found in classic bourbon. An example of just how differently the region can taste despite its strict laws.

In Kentucky, bourbon is often drunk from a simple tumbler rather than a nosing glass, ideally with a single large ice cube or a few drops of water. The water opens up the nose and reveals aromas that are otherwise masked by alcohol in a cask-strength whiskey. Some swirl the glass only after a few minutes, so the high alcohol doesn't immediately numb the nose.

Some Kentuckians swear by the so-called Kentucky Chew: chewing a small sip briefly in the mouth before swallowing, so sweetness and wood notes spread evenly across the tongue. Anyone who prefers to drink it neat simply waits a little longer for the alcohol fumes to settle.