The type of bourbon you choose can greatly impact the flavor of your dish. Bourbon is an excellent addition to meat. It breaks down enzymes in the meat, functioning as a meat tenderizer. This makes it a great ingredient in marinades, as well.
For a quick, simple marinade, mix bourbon with brown sugar, Worchestershire or soy sauce, garlic, onion, olive oil and your seasonings of choice, and then let your meat soak in it for a while. No matter how low the proof is, never straight pour bourbon from the bottle into a hot pan. I like to cook with Four Roses Small Batch bourbon.
Its hints of vanilla, oak and subtle spices stand up well in sauces and frostings. Buffalo Trace Bourbon Review by Big Chief When the American buffalo blazed a trail across the Kentucky landscape before European colonization, they would leave huge tracts of land barren and cleared of all vegetation.
One such sight was the home of Buffalo Trace Distillery it is said. So what better place to build a distillery then on cleared land right on the banks of the beautiful Kentucky River? Through the years this distillery would produce some of the finest bourbons in history made by some of the largest tycoons of the whiskey industry. The new keystone brand that would blaze the way forward as did the ancient bison had, would be Buffalo Trace Bourbon Whiskey.
This bourbon that is over 8 years old of ridiculous amber goodness, makes you step back in time to a simpler way of life. With hints of warm caramel vanilla and honeysuckle on the nose, it teases you as if to say take a sip.
When it does hit your lips you are greeted with a little brown sugar, buttery toffee and just a little spice to remind you that there is a buffalo roaming in there. It lingers on the tongue while the oak flavor arises and leaves you eager to take another sip.
Great for mixing or just sitting by a fire sipping it neat, this a very adaptable bourbon that is a go anywhere, do anything spirit. What better away to honor Americas Native Spirit than with an iconic majestic animal such as the American Buffalo. An extra for this review is the distillery itself. If you are driving through Kentucky pay them a visit and tour this historic site free , sample several of their products and get served a bourbon ball. You won't regret the stop. Josh Streetman, head barman at Motor Supply Co.
Bistro in Columbia, South Carolina. After all, both bourbon and whiskey are brown liquids—they look about the same. Bourbon is a type of whiskey, much the way that champagne is a type of wine. So all bourbon is whiskey, but not all whiskey is bourbon. When whiskey reaches the throat, it often causes a burning or stinging sensation. Now, many distilleries usually share a common grain source, and so if there is anything wrong with the grain — such as the presence of mold or must — they will inform one another.
Musty and moldy flavors can go a long way all through both the distillation as well as the aging processes, thus ruining a whole batch quickly and easily. So it is vital to avoid buying musty and moldy grains. When the cooking process begins, corn is usually the first component that is added and cooked at a high temperature of about Fahrenheit. Then, it is allowed to cool down for a considerable period before rye and barley are subsequently added and mixed.
Large pumps circulate the mash during the cooking process to ensure that it is cooked correctly in a balanced way. The entire cooking process takes a bit less than an hour.
If the grains are overcooked, they may start releasing undesirable flavors; meanwhile, what is desired at this juncture is the sugars. At this stage of the cooking process, the mash starts giving off a mouth-wateringly pleasant smell that is much like beer and hot cereal. As soon as the mash is allowed to cool after the intense cooking session, it is then piped over or conveyed via pipes to a large fermenter where the alcoholic magic takes over immediately.
Yeasts are those little microorganisms that reproduce asexually by division or budding, and this mutation occurs exceptionally quickly. There are several thousands of different types of yeasts out there. They are usually employed in this bourbon-making process to feed off of sugars in the mash. In the process of doing so, alcohol, as well as carbon dioxide, is produced as byproducts accordingly.
What is surprising about this segment is that different yeasts yield different results or flavors. This is one of the primary reasons why distilleries jealously guard their patented yeasts and treat is as a trade secret because it plays a crucial role when it comes to the flavor of the final product. The yeast strains are cultivated carefully, and when the time comes for a new run of bourbon, a small amount of the desired yeast is added.
It is added along with a cup or two of a sterile yeas mash, i. As soon as the yeast has been able to propagate, the two cups of the liquid are then added to a large bucket to give room for more propagation to occur. And that is how some distilleries end up getting an ample quantity of yeast for the inoculation of large fermenters. As soon as it is ready, it is tossed right into the mash that is already waiting in the large fermenters.
And so, as the yeast starts taking action on the entire mixture, the solution starts bubbling in such a way that is reminiscent of simmering soup. While that process is going on, the whole room where this process is taking place is permeated with a sweet and beautiful smell that is much like that of sourdough bread that is just starting to bake.
The vats are warmed until the entire solution reaches approximately 10 percent ABV alcohol by volume. Then the time to concentrate the stuff is here. If this were a beer-making process, having a 10 percent alcohol by volume would be considered pretty strong for a beer.
But the 2 rule to abide by when making bourbon is to ensure that it is bottled at no less than 40 percent alcohol by volume or more. So, that means there is more work to be done.
The continuous still is basically a large vertical tube that is cut into partitions using metal plates. Every one of these sections acts as a miniature pot still and works in series. The plates situated at the bottom of the column are usually very hot, hot enough to make almost all the liquid to evaporate.
But since the column is high, the plates get cooler by every inch, thereby causing the evaporated liquid to start condensing and fall back down. The alcohol — which typically boils at a much lower temperature — remains vapor and keeps rising until it reaches the next level.
However, this is not the final product as there is still a lot of funk on it at this particular point in the production process. When it comes out of the doubler, the spirit is now about 5 percent higher in alcohol by volume. However, the nasty edge has been eradicated. The raw spirit or high wine is then loaded onto large tanker trucks which can hold up to 6, gallons each and conveyed to a bottling and warehouse facility.
Take note that this entire process is the procedure that is followed in the Four Roses distillery; it may be slightly different from other whiskey plants, though the process is generally the same. For instance, the Four Roses distillery works in Then, run the low wine through the doubler, and send out at least two 6,gallon trucks worth of raw spirit. The distillery makes use of approximately 7, gallons of water a day.
This is the primary reason why the plant only produces fall through spring as the nearby river from which they draw water is usually too low to support operation during summer. The majority of distilleries out there do not make their own barrels but usually, buy them pre-built and pre-charred from third parties. Many distilleries — including Four Roses — go through a company known as Independent Stave to secure oak barrels for aging.
When it comes to the barrels used in aging the spirit that turns out as bourbon, there are several variations that different plants employ. For instance, different barrels come with a variety of staves in them, which will affect or influence oxidation levels, no matter how slightly.
Distilleries are also at liberty to request either a light char or a heavy char, and the latter means the barrels will be burnt for a much-extended period than the former. The oak barrels play a highly crucial role in the flavor of the bourbon. As much as 95 percent of the sweetness tasted in regular bourbon originates from the wood-sugars in the oak barrel.
When oak barrels used for the aging of bourbon are charred, it caramelizes the wood sugars and brings them closer to the surface of the wood. This is the same reason why bourbon in a bottle does not age, no matter how long it is left on a shelf.
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