How the Bourbon Definition Protects American Whiskey That one thing is the federal definition of “bourbon whiskey.” At the time, the country’s largest whiskey producers were petitioning the predecessor of the current Tax and Trade Bureau (the TTB), the Federal Alcohol Administration, in an effort to change what they could get away with calling “bourbon” or “rye whiskey.” If they had succeeded, the quality controls that had been in place since the start of the 1900s would have been upended, allowing an extremely questionable array of products to enter the market while being labeled as “bourbon.” But why did the distilleries want this in the first place? And how did bourbon manage to survive? It’s probably the biggest “what if” in bourbon history. Change this one thing–a change that the distilling industry was requesting at the time–and the entire bourbon whiskey renaissance of the 2000s likely never happens. But there’s one point in particular in the late 1960s/early 1970s that could easily have irrevocably changed bourbon as we know it. Bourbon, like other spirits, has been through some great ups and downs over the decades (and centuries), seeing its popularity and cultural cache ascend to great heights and then come plummeting down. To those who discovered bourbon in the last decade, it likely feels like this obsession with American whiskey has always been there, that this is the natural state of affairs. The last decade-plus has been marked by an explosion of consumer interest in bourbon that began with Pappy Van Winkle fetishism in the 2000s and gradually morphed to include an inexhaustible supply of so-called limited edition releases that now crowd the shelves at package stores. It’s easy to take for granted at this point the enduring popularity–the mania, really–of bourbon whiskey in the American spirits market. I don't understand what some of the posts here mean baking soda? Maple syrup? Please: Just use the ingredients listed in this recipe for a classic, awesome whiskey sour.This piece is part of a series of essays on alcohol history. Tasted like a cool water hitting the back of your throat after running around with your pals on a hot summer day in the fields of the Piedmont in Georgia. You know, it sounded crazy but just really perfected an already fantastic recipe. Forky-Fingers substitution of baking soda for whiskey. I think I got that recipe here as well and it was called a "Gold Rush." The honey adds a little complexity to the flavors, without veering wildly from the flavor profile of the classic. This is my "go-to" Friday night cocktail, but I use a good, herbal/floral honey in place of the simple syrup. Some other modifications I found necessary was substituting the shaker (not fancy enough) for a good strong spoon stirring. Will never make a whiskey sour without it again. I tried baking soda AND bourbon (ok, I just used cheap whiskey) and boy was that a good decision. OK, I'm not familiar with Whiskey sours, so maybe I'm way off but do y'all mean soda WATER and not BAKING soda? Either that or y'all are getting high off your own product. But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. This drink has traditionally been served and should still be served, ‘UP’. Whiskey Sours should never be served over Ice. Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. It's a matter of preference - just make sure you're using good ice to avoid off flavors. But equal parts sour-to-sweet is a solid place to start.Īnd don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.Ī simple cocktail and now a new favorite! I’ll try straight up next. Same recipe, but float a tablespoon or two of fruity red wine on the top. I like a little less simple syrup-maybe 1/2 oz. My bf and I usually make this as written but just snort the baking soda on the side! Good to add egg white 1/4 oz to the shaker□□
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