If there’s a river in the South of Heaven, it runs with bourbon. The lifeblood of Kentucky seems relatively straightforward in creation: grind corn, mix with water, add yeast, ferment, then distill. Place what you get in a newly charred American oak barrel and let it sit. But what comes out in the end is fantastically complex, glorious, the nectar of the Gods, pure gold in a bottle. Whatever you call it, bourbon is one of America’s great contributions to the world. Sometimes sweet like molasses, sometimes bright like cherries, sometimes as dark and woodsy and mysterious as an abandoned cabin in the Appalachian Mountains, it’s beautiful in a cocktail, nice with ice and reassuringly grand by itself. If you don’t know it already, find time to say hello to bourbon

Mint Julep

If bourbon is the official drink of Kentucky, then it’s only appropriate that the mint julep is the official drink of the Kentucky Derby. We like it with Blanton’s, but any high quality bourbon will do. Simply muddle a few mint leaves and some granulated sugar in a glass with a splash of bourbon, let it stand for a bit, then strain it into a glass (a silver cup, if you have one). Fill the glass with ice, pour in more bourbon and garnish with a mint sprig.

Blanton’s Original

The notion of a single-barrel bourbon is a relatively modern concept, and the first one was Blanton’s. In 1984 the Ancient Age Distillery (now Buffalo Trace Distillery) decided to create a premium product. Elmer T. Lee, the distillery’s top man, was given the task, and he returned to his roots for the answer. Lee had apprenticed under Col. Albert Blanton, who favored bourbons aged in the center of the distillery’s Warehouse H. For whatever reason, Blanton felt that specific space in that specific warehouse aged bourbons better, and so he often chose a single barrel from the center for himself. Lee returned to Warehouse H, selected the best barrels, and Blanton’s—the first single-barrel bourbon for market—was born. The horse-and-jockey stopper is a tip of the cap to another famous part of Kentucky’s heritage: horses.

Taste
Look for citrus on the sweeter side with plenty of oak, vanilla cream with a kiss of chocolate, a hint of nuts, orange and caramel.

Old Weller Antique 107

Among the three bourbons we’re featuring, this one is somewhat of a curiosity in that it’s a “wheated” bourbon, meaning wheat was used in place of the more typical rye as the “flavor grain.” Aged for seven years, the “antique” in the name is more of a nod to the history of the Weller name in bourbon, which goes way back. Still, the flavor is old-world as well. At 107 proof, you’ll get some alcohol on the nose here, and no one will blame you if you cut it with some water to bring the flavors forward.

Taste
Caramel and rich spices up front with a hint of citrus, oak and vanilla.

Eagle Rare 10 year-old

Eagle Rare is a rare treat indeed, but if you find it it’s well worth a try. There’s a 10-year and a 17-year available, and both are beautifully aged in carefully selected barrels. Known for a bold nose and lingering finish, Eagle Rare is also closely associated with charity in the form of the Rare Life Award, given to someone who’s made a positive impact in the community. Eagle Rare donates tens of thousands of dollars to the charity of the winner’s choice, with past awards going to organizations that help with veterans’ causes, environmental issues, and children’s health issues, just to name a few. A great bourbon with a big heart.

Taste
Oak with hints of nuts, toffee, orange peel, leather and cocoa.