Liquid Hazy Dreams

I never expected my bachelor party would be a learning experience, but it was. I don’t mean the kind that an attorney could’ve conveyed without you being behind bars. I mean learning about that nectar of the gods: bourbon.

The eight of us traveled in a stretch limo through the beautiful state of Kentucky on a pre-planned route to various distilleries. I was glad it was pre-planned, because we quickly lost the ability to make decisions. But over those two booze-filled, uproarious days, I garnered an even greater appreciation of the alcohol that is so good, angels are known to take their share.

Bourbon doesn’t have to be made in Kentucky. The golden-brown liquor can be made elsewhere and still be considered bourbon (and there are solid choices made outside of the bluegrass state). However, the original distillers chose Kentucky because of the sweet water found in that state, along with its abundance of American Oak. For a liquor to be classified as bourbon, it must be made of at least 51% corn (the other ingredients are malted barley and either rye or wheat), and must be aged in charred oak barrels. You must use American white oak, and the barrel can only be used once.

Quick side note: during our tour—we visited nine distilleries in two days—I heard different stories about how distillers first discovered to char their barrels. At Heaven Hills Distilleries, we were told that Elijah Craig, one of the original makers of bourbon, suffered a fire at his facility. As he didn’t have the money to replace his barrels, he used the ones that survived the fire, which were charred. This led to his discovery of how to make bourbon.

That could be a lie. No one really knows how distillers first learned they needed to char their barrels, but however they did it, they created something amazing.

I’ve listed some of my favorites below. This isn’t a comprehensive list; rather, these are the bourbons I keep in stock at all times:

Angel’s Envy. Created by Lincoln Henderson, the initial inductee into the Bourbon Hall of Fame, Angel’s Envy is aged at least four years. For the last six months, the bourbon is placed in barrels that had been used to age port wine. It adds a level of taste that is out of this world. To me, it also smooths out the bourbon and adds a hint of sweetness. My all-time favorite. (It also helps that I knew the president of the company of Angel’s Envy before they sold the business to Bacardi, and I met Mr. Henderson before he passed away.)

Angel’s Envy Rye. Also created by Mr. Henderson. This is a rye whiskey that, for the last six months, is aged in Jamaican rum barrels. This is a bold liquor with amazing complexity. This is my celebration drink, the one I just sip, never mix. It’s a show stopper. (Yes, technically rye whiskey isn’t bourbon. I’m a rebel.)

Woodford Reserve. Also created by Mr. Henderson, this is one of the most popular, most solid bourbons out there. Smooth, robust, it stands on its own or in a Manhattan. It’s a must-have on everyone’s list.

Rowan’s Creek. A product of Willett Distillery, this is a lesser-known brand but is a delicious, complex bourbon. Another one of my favorites. (It helps that we hung out with the master distiller. That guy can drink.)

Basil Hayden. This bourbon is growing in popularity. I’ve seen it at more and more bars over the past 3-4 years. They’ve also released a Basil Hayden Dark, which is a more complex, higher-alcohol-content choice. Both are really good, although not as smooth as the ones above.

Very Old Barton. This is my secret brand. We discovered it during our tour, and it is a solid, tasty bourbon. The crazy thing is it generally runs for $20 or less per bottle, yet it stands up with the others on this list. The only challenge is finding it. They have a limited distributorship, which may explain the lower price point. If you can find it, get it…and let me know where you bought it.

Templeton Rye. Also not technically a bourbon, Templeton is one of the biggest names in rye. Based in Iowa, the company makes a solid, well-made rye that all others (except Angels Envy Rye) strives to conquer.

Bulleit. A great, solid bourbon, it is a close second in popularity after Woodford Reserve. They are similar, although to me Woodford is just slightly smoother and tastier. That isn’t a knock against Bulleit, it’s simply a personal preference. Either is great.

There are hundreds of other bourbons I haven’t mentioned, but this list wasn’t meant to be comprehensive. I haven’t even mentioned the additional options within each brand: the Woodford Reserve Double Oak, the Bulleit 10-year, etc. I’ll leave that to you to find, compare, and decide. Regardless of what you choose, I doubt you will go wrong. That doesn’t mean there aren’t bad bourbons out there, although it’s kind of like sex. Even when it’s bad, it’s still pretty good. So raise a glass and enjoy that sweet, sweet nectar. You won’t regret it.

Let me know your favorites below—and your secret bourbons.