"He had some sage words of wisdom, revealing that "using a blender can introduce air and modify the texture of bourbon, potentially softening harsher notes." Many drinkers are familiar with the advice of "letting the bourbon breathe" before drinking. The concept is simple: introducing air evaporates harsh-tasting ethanol. In this scenario, blending just speeds up that process by adding heat and intensifying movement. Instead of ethanol's intense flavor overwhelming the softer notes, its removal creates a better, more sippable taste."
"These bottles are all flavor-forward, from butterscotch to toasty oak and creamy vanilla - no "overwhelming smack of ethanol" in sight. So, where do these harsher alcohol notes come from? And is there always a correlation with price? The secret often lies with age. The longer bourbon remains in a barrel, the more nuanced its flavors become. Lengthy aging also increases exposure to the angel's share, whereby ethanol evaporates, creating a mysterious disappearance of bourbon and imparting a subtler touch."
Aerating bourbon by blending or using a wide-rimmed glass can reduce harsh ethanol aromas and allow butterscotch, toasty oak and vanilla notes to come forward. Blending speeds aeration by adding heat and movement, accelerating ethanol evaporation and softening harsh-tasting alcohol. The effect varies with bourbon quality and age and is not guaranteed. Longer barrel aging reduces ethanol through the angel's share and develops nuanced flavors. Wide-rimmed glasses help dissipate aromas and make budget bourbons seem smoother. Drinkers should evaluate bottles individually; quality and aging history influence aeration outcomes. Price often correlates with aging length and complexity.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]