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A Spontaneous Libation for your Consideration

From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

Recent Additions

  • Campbeltown — Campbeltown Scotch, Cherry Liqueur, Herbal liqueur
  • Red Nose Clive — Pisco, Sweet vermouth, Campari, Cranberry bitters, Dragonfruit, Lime juice
  • Gator Love — Dry sherry, Cognac, Herbal liqueur, Half-and-half, Egg white
  • The Grinch — Gin, Aromatized wine, Melon liqueur, Suze, Lime juice, Simple syrup
  • Rudy Ray — Bourbon, Bénédictine, Amaro, Lemon juice

Recent Discussion

  • Re Frenchman Street, 4 hours ago Zachary Pearson commented:

    Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

  • Re Camparipolitan, 8 hours 52 minutes ago noksagt commented:

    Made w/ Meehan Cosmo spec ratios so I can use 100% cranberry juice (60 mL Campari; 22.5 mL orange liqueur (killed the bottle of shrub + finished off with cointreau); 22.5 mL lime; 15 mL cranberry; 7.5 mL simple; pinch salt).

  • Re La Oficina, 10 hours ago papaq86 commented:

    What a smart way of elevating rum with sherry. And I love how the bitters and cinnamon syrup play together.

  • Re Heather in Queue, 14 hours 47 minutes ago yarm commented:

    When we first started going there in 2007, Eastern Standard still had a large stash of Amer Picon (no longer imported due to labeling issues) found in a corner of a distributor's warehouse, and they featured such great drinks like Chuck Taggart's Hoskins Cocktail (gin, Amer Picon, Maraschino, Cointreau, and orange bitters). When they depleted their picon collection, they had unfortunately hooked a loyal bar crowd on these libations and needed to find alternatives for them quick. When a regular named Heather requested a Hoskins in 2008, bar director Jackson Cannon thought on his feet and crafted the Heather in Queue to capture some of those flavors. Other orange spirits besides Bauchant would work here, but the bar loved that liqueur (not to mention other gins and blanc vermouths). Probably the most common orange liqueur to Bauchant would be Grand Marnier but perhaps Pierre Ferrand Dry Curaçao would work great.

  • Re Quinine Cobbler, 2 days 8 hours ago GatorTrader commented:

    Fantastic, favorite sherry cobbler variation