Thursday, December 20, 2007
Review: Maker's Mark Bourbon
A good bourbon can be every bit and complex as a top blended scotch, as I noted in a blog entry about Eric Asimov's recent article on the drink. Interestingly, there was a comment signed by Bill Samuels, president and CEO of Maker's Mark, with some interesting information about tasting bourbon - for example, watering it down enough so that the alcohol doesn't burn your taste buds, leaving you unable to appreciate anything more subtle than ketchup. I had assumed that it was probably a PR person, and not Mr. Samuels himself, but you never can tell online.
In any case, I was happy to use that suggestion when a PR firm representing Maker's Mark asked if I wanted to try some when I was looking for products for the holidays. Twist my arm, I suppose so. I watered it down even further than the suggestion - probably leaving me with something about 45 to 50 proof. It was an interesting experience - you really get some of the complexity of this fine distillation without tears coming to your eyes. Gene Retske, a fellow writer and friend from Kentucky, mentioned that years ago, a standard way to order a drink in his home state was to ask for a B & B - not Benedictine and Brandy, but a bourbon and branch, where the latter was slang for water (a branch being like a small creek). I still found my tongue going a bit number after a glass, but then, unlike professional tasters, I don't spit out the liquid, and only had one to try. All in all, a very pleasant experience.
If the combination of bourbon and water isn't to your taste, you might consider a bourbon and ginger: some bourbon mixed with a strong ginger ale. The sweet flavors compliment each other, and the zing of the ginger works well with the oak flavor. Gene says that he actually sometimes marinates a steak in bourbon before grilling it. That does seem a singularly shocking thing to do with a bottle of good bourbon, but I supposed that's what lesser versions are for.
In any case, I was happy to use that suggestion when a PR firm representing Maker's Mark asked if I wanted to try some when I was looking for products for the holidays. Twist my arm, I suppose so. I watered it down even further than the suggestion - probably leaving me with something about 45 to 50 proof. It was an interesting experience - you really get some of the complexity of this fine distillation without tears coming to your eyes. Gene Retske, a fellow writer and friend from Kentucky, mentioned that years ago, a standard way to order a drink in his home state was to ask for a B & B - not Benedictine and Brandy, but a bourbon and branch, where the latter was slang for water (a branch being like a small creek). I still found my tongue going a bit number after a glass, but then, unlike professional tasters, I don't spit out the liquid, and only had one to try. All in all, a very pleasant experience.
If the combination of bourbon and water isn't to your taste, you might consider a bourbon and ginger: some bourbon mixed with a strong ginger ale. The sweet flavors compliment each other, and the zing of the ginger works well with the oak flavor. Gene says that he actually sometimes marinates a steak in bourbon before grilling it. That does seem a singularly shocking thing to do with a bottle of good bourbon, but I supposed that's what lesser versions are for.
