It’s equal parts bourbon, sweet vermouth, and Campari, and so named for a socialite American who owned a magazine called The Boulevardier.
Bourbon making differs from, say, Scotch whisky making, in a few ways: first, 51 per cent of the grains used must be corn; the remainder is often made up of rye, malted barley and wheat.
We’re big fans of Cobblers generally. Take a delicious whiskey like the Hudson Baby Bourbon,…
This cocktail comes from the sadly defunct Seymour’s Cocktails & Oysters. We love this because…
The Paper Plane recipe is a drink that we’ve seen on menus from Paris to Perth. It’s a drink that Ross developed for Chicago bar The Violet Hour in 2007, and the beauty of this drink is that it is — like some of the world’s best — an equal parts drink.
Want to up your bourbon knowledge? Seek out Simon Hopkins at Surly’s for a drink. He’s got the fervour and the passion of a bourbon evangelist — heck, you’ll learn a thing or two in the process.
Think Spirits has had a cracking year in 2013, and they’re not done just yet. They’ve announced that they are taking on board the popular Evan Williams range of bourbons.
We’ve been big fans of the Woodford Reserve Master’s Collection recently and they’ve added to the range with this Four Wood Bourbon. The aim is to have each type of wood used in production discernible in the end product, according to Master Distiller Chris Morris.
It shares all the hallmarks of its bigger brother — like the George T. Stagg it is a big, bold whiskey bottled at barrel strength — but lands at a more accessible price.
For bourbon to be labelled as such, US regulations state that it must be distilled to not more than 160-proof from a fermented mash of not less than 51 per cent corn and stored in charred new oak. But this still leaves a lot of room for different styles, as were to find out with the line-up of bourbons here.