Whiskey: Sinatra's drink of choice
Bourbon whiskey, America's only native spirit, is a beverage distilled from a mash of grains. It must, by Federal Law, consist of at least 51% corn. The balance of the mash consists of a blend of barley, wheat and/or rye. The blend of the grains are very important in determining the taste of the finished product, and vary from distiller to distiller. The concoction is then aged in barrels made of white oak, that have been charred in order to caramelize the wood and bring the natural sugars to the surface. Like the mash, most distillers have their own unique formula for making and charring the barrels. The beverage is then aged anywhere from two to twelve years, during which time the product is tested, rotated and otherwise adjusted to facilitate proper development. Finished bourbons are typically blended from a number of different barrels to insure a uniform taste. The resulting liqour is a beautiful amber color with a uniquely sweet taste. Typical flavor profiles include notes of caramel, brown sugar, vanilla, with hints of charred oak (too strong an oaky taste, however, indicates a product that has been improperly aged). Good bourbon should also have a mellow smoothness; the old cowboy movies where the hero gives himself a hit in the stomach after he sucks back a shot of whiskey isn't the desired effect. Harshness, coarseness, or "bite" denote an inferior product.
It is important to note the distinction between Bourbon and Tennessee Whiskey. Tennessee Whiskey is slowly filtered through charcoal made from maple timbers after the barrel aging process. This serves to mellow the whiskey and impart a smoky sweetness. This part of the process is actually spelled out in Federal Law that defines Tennessee Whiskey as a distinct type of spirit.
How to Drink It:
Though there are cocktails made from bourbon and Tennessee whiskey (such as the quintessential Kentucky Derby libation, the mint julep), the best way to appreciate it is by itself. Whiskey is typically enjoyed one of three ways: straight ("neat"), over ice ("on the rocks") or cut with a quantity of water (mineral water is best, don't even *think* about fizzy mineral water). Though it may seem to the uninitiated that cutting the drink with water is a 'wimpy' way to drink bourbon, this is not the case. Bourbon is required by law to be in excess of 80 proof, but most range from 90 to 125 proof. A lot of people (myself included) feel that cutting the higher proof products with water not only lowers the proof, but also brings out the complexity of the drink in a way that cannot be appreciated when prepared straight. My personal preference is to prepare it on the rocks, and let it set for awhile before drinking to achieve some of the same effects as cutting it with water. (Note: Sinatra also liked to wait for his drink to settle, or "die down" before drinking it).
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