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.
Tag: Bourbon
At its simplest, Rock and Rye was little more than rye whiskey, its edges rounded out by a little rock candy syrup. Indeed, that was how Harry Johnson prescribed it in his 1882 Bartender’s Manual. It was a simple preparation: the barkeep only needed to place a whiskey glass in front of the customer, pour in some rock candy syrup, place a spoon in the glass, and “hand the bottle of Rye whiskey to the customer, to help himself.”
In a sign of growing interest in bourbon and in quality spirits generally, Josh Ozersky writes in the Wall Street Journal that as demand for artisanal products has exploded, brands like Pappy Van Winkle — spurred on by ringing endorsements from celebrity chefs — are increasingly hard to find. And they are increasingly expensive.
David Chang, legendary chef behind New York’s celebrated Momofuku Noodle Bar and Sydney’s own three hat restaurant Momofuku Seiobo was recently in Sydney for the launch of The Bulleit Speak Easy Series and Bulleit rye. We got to have a chat with him about Americana, letting chefs serve customers, bourbon and who the hell would want to drink pickle juice.
April’s issue of Australian Bartender magazine saw a couple of bartenders submit variations on a superb ‘forgotten classic’ known as – you guessed it – The Avenue.
Woodford Reserve has announced the launch of an innovative new horse racing program in Australia. The top-shelf bourbon brand is looking for a cocktail to compliment their program in a competition aptly named the Woodford Reserve Cocktail Derby.
Bartender magazine and 4bars.com.au caught up with Dennis Potter during his Australian visit late October.
Bartender magazine and 4bars.com.au were lucky enough to catch up with a seventh generation Beam, Fred Booker Noe III on his last visit down under early August.