The crown jewel of American distillation

A Spirit where corn reigns supreme, and the charred oak barrel is a throne fit for kings & queens. You know it well—minimum 51% corn in the mash bill, aged in new charred oak barrels, and always with a swagger of southern charm. But let's not pretend it's all about the legalese—it's the nuances that make bourbon a connoisseur's delight.

For starters, the location matters. Sure, it doesn't have to come from Kentucky, but we both know that state makes about 95% of it for a reason. The limestone-rich water, the perfect climate for aging...it’s like Mother Nature personally blessed the Bluegrass State with a barrel of Buffalo Trace in one hand and a jug of Four Roses in the other.

Then there's the corn—sweet, but not in a way that feels like you're biting into a candied apple at a kiddies birthday party. It’s the kind of sweetness that unfolds slowly, balanced by vanilla, caramel, and just the right kiss of char from the barrel. It's not as smoky as its Scotch cousin, nor as spicy as its rye sibling, but bourbon strikes this beautiful chord of complexity that's approachable yet intricate enough to keep your nose in the glass for minutes before taking that first sip.

And let's not forget age. While bourbon can legally be sold without an age statement after just two years (although, who’s buying that?), those 6–12-year-old bottles? That’s where the magic happens. Oak tannins, leather, dark fruit—it’s like a well-worn leather armchair in liquid form. And for the truly discerning, there's cask strength bourbon. Because sometimes, the only thing better than bourbon is bourbon that knocks your socks off at 120 proof -This is what my Doctor prescribes ;).

Whether you’re a fan of the soft, fruity complexity of something like an Elijah Craig Small Batch or you gravitate toward the more rugged, peppery bite of a Booker’s, the joy of bourbon is in the details. It’s that subtlety in the balance of sweetness and spice, the interplay of charred oak and rich vanilla, that keeps us coming back to the glass with that knowing smile.

So, raise a glass to the good stuff. Not too fast, though—you wouldn’t want to rush perfection, would you? 😉