Please seat back, relax and enjoy the ride !<\/em><\/p>\n Maker’s Mark :<\/strong><\/a> Maker\u2019s Mark has the advantage of a middling proof of 90 (45% abv). The bourbon is also one of the easier brands to get, both in the United States and abroad. Finally, the whiskey is one of the most familiar brands around that uses a wheated mashbill, where red winter wheat replaces rye in the grain recipe.<\/p>\n Woodford Reserve :<\/strong><\/a> Part of the argument for using Woodford Reserve is the same as with Eagle Rare: it is very popular stuff. Another part is the same as Maker\u2019s Mark and Wild Turkey 101. Drinkers in U.S. should never have trouble finding it, and internationally it has a good presence as well, if not as good as Turkey and Maker\u2019s.<\/p>\n The final reason is that Woodford Reserve is the only major bourbon around made using Scottish style pot stills, instead of the more efficient column still. The argument goes that column stills usually take some of the taste out of the whiskey, and most experts agree that the use of those Forsyth\u2019s copper pots to distill Woodford has a real impact on the flavor.<\/p>\n Basil Hayden’s :<\/strong><\/a> This member of the Jim Beam Small Batch Collection is noteworthy within that group as the one with the lowest proof (80, or 40% abv) and the lightest body, two qualities that will make it more approachable to the novice drinker. Another selling point for making this a starter bourbon is that it is an example of a \u201chigh rye bourbon,\u201d or bourbon with a boosted rye content in the mashbill (30% in this case). As part of a starter flight, Basil Hayden is a good candidate for showing how the grains used in making bourbon play out in the flavor.<\/p>\n Jim Beam Black Double Aged :<\/strong><\/a> As the label notes, Jim Beam\u2019s new Black Label is \u201cdouble aged\u201d \u2014 double the age of Jim Beam White Label, that is \u2014 spending eight years in barrel instead of four.<\/p>\n The result is an intense and surprisingly hot bourbon (though just 86 proof), and after a caramel burst on the nose, it\u2019s hefty with alcohol. Add some water and things open up nicely, showing big wood notes, orange, and a spicy bits of incense. Similar to Beam\u2019s house style, on the whole, but just more<\/em> of it. Worth a try.<\/p>\n Jefferson’s Chef’s Collaboration :<\/strong><\/a> What started out as “an excuse to eat delicious food and drink exceptional bourbon with a friend” turned into a limited edition whiskey that’s designed to pair well with food, says Trey Zoeller, the founder of Jefferson’s who worked with his buddy Chef Edward Lee, of Louisville, KY’s 610 Magnolia and MilkWood, to develop the recipe.<\/p>\n On the palate, it’s got a savory showing with in-your-face spiciness from the rye that’s added in (**this one’s technically a bourbon-rye blend that makes it part of a category some in the industry are starting to call a “bourye”). It finishes smoothly, though, with vanilla and caramel notes from the bourbon.<\/p>\n High West Whiskey – Campfire :<\/strong><\/a> High West has managed to \u201cmingle\u201d (Jim Rutledge term) global whiskeys into something that stands on it\u2019s own. It\u2019s not overly complex, but it works well together. I know what you may be thinking. This is a gimmick right? No, it\u2019s not. Rather than be heavy handed with the peat, High West has shown a great deal of restraint with Campfire. The result is a whiskey that is livened up and made far more interesting with a kiss of peat. Unlike the name implies \u2013 there\u2019s no fire here, just great whiskey<\/p>\n Angel’s Envy<\/strong> <\/a>: Finishing its bourbon in port wine barrels is what differentiates Angel’s Envy, a craft distiller based in Louisille, KY, from the pack. Whiskey distillers refer to the 5% of liquid lost to evaporation every year as the “Angel’s Share,” and this distillery’s name is based on the idea that “what’s left behind after we’re done is truly worthy of envy.” The 60-gallon ruby port barrels made from French oak give the hooch a sweeter flavor and impart a smoothness that makes it go down easily.<\/p>\n Booker’s :<\/strong><\/a> which has always been cask strength (meaning it’s bottled at the same alcohol percentage at which it comes out of the barrel, unlike other bourbons that are diluted with water)\u2014was originally created by Booker Noe, Jim Beam’s grandson. Noe gave bottles to his friends and family at first, and eventually began selling it to the public in 1992. Since the ABV varies between 60 and 65 percent, this is one whiskey you may want to cut with a few drops of water.<\/p>\n <\/p>\n Elijah Craig 23<\/strong><\/a> : If there’s one thing bourbon connoisseurs love, it’s bourbon with an age statement. While many distillers move away from letting you know how old the juice in their bottles are, Heaven Hill continues to annually release “extra-aged” limited edition goods like Elijah Craig 23. This single barrel expression should satisfy both collectors of rare releases and those who work their way through a bottle quickly as well, as the extra-age adds nicely to the overall flavor and experience of a dram. It’s a bourbon old enough to drink itself that won’t be around very long.<\/p>\n Pappy Van Winkle 20<\/a><\/strong> : Pappy Van Winkle makes some of the most coveted bourbon whiskies the world has ever seen. Aged for 20 years, PVW20 is the No. 1-rated bourbon whiskey in the world, with a score of 99 out of 100 from the Beverage Tasting Institute. Drinkers enjoy a taste of the south with notes of caramelized pecans, fudge, and spices.<\/p>\n![\"beginnerchoice2\"](\"https:\/\/thewhiskylady.net\/wp-content\/uploads\/2015\/07\/beginnerchoice2.jpg\")
<\/a>The first step of our spirited trip is taking you to some common whiskey landscapes populated by famous brands and easy-drinking beverages :<\/strong><\/em><\/p>\n<\/a>We’re now progressively climbing Mount American Whiskey with those 4 interesting nectars :<\/strong><\/em><\/p>\n<\/a>You made it to the top ! Discover 4 collectable, rare,<\/strong> old & very special American whiskeys :<\/strong><\/em><\/p>\n