By Jackie Zykan
With over 20 years of experience in beverage alcohol, and a love affair with the natural world, I am delighted to share some of Kentucky’s finest distilled spirits alongside fresh, local, and seasonal botanicals.
With September highlighting all things bourbon, it seems all too obvious to highlight a bottled-in-bond product showcasing a flagship, traditional Kentucky bourbon flavor profile. Established in 1897, the bottled-in-bond act was one of the first of many guardrails for consumable goods. In order to be labeled as bottled-in-bond, a spirit must be aged a minimum of 4 years in a bonded warehouse, bottled at 100 proof, be composed of product from one distillation season (spring or fall), from one distillery, and labeled transparently to indicate bottling location if different from the distillery. The intention behind the act was to protect consumers from unsavory practices which had crept into the distilled spirits industry. By setting these guidelines, one can trust that the product was not tampered with to give the perception of maturity, as well as provide crucial production source information. The development of legislation to protect consumers is critical, and especially for something prescribed as medicine during that time.
Featured Kentucky Product: Angel’s Envy Bottled-In-Bond Kentucky Straight Bourbon
Long known as a brand focused on finishes, the bottled-in-bond release from Angel’s Envy is a meticulously constructed blend of straight bourbon which has not seen secondary finishing. The product has a mash bill of 72% corn, 18% rye, 10% malted barley. Matured about 6 years in cool, humid conditions, this particular bottling was designed to meet the 100 proof BIB requirement while still being cask strength. Leaning into the technique of low barrel entry proof (legally, bourbon cannot exceed 125 proof going into the barrel), Angel’s Envy filled barrels at 103 proof to set the stage for a final result which would hit the 100 proof mark. As long as casks are blended from within the same distilling season, the BIB designation applies. With strategic balancing, the distillery was able to pull barrels to yield the appropriate proof point without dilution. What resulted was a dimensional, full bodied whiskey with ample notes to get you excited for all things autumn. Most bottled-in-bond products are blended then diluted to 100 proof. The approach for this product maintains the integrity of the raw expression of the barrels, which is quite impressive and worth exploring. This product is sold exclusively at the distillery in Louisville, KY.
Featured Kentucky Flora: Malus domestica (Golden Delicious Apple)
Golden delicious apples peak in September, just in time to welcome the changing of the seasons. This variety is the official apple of our neighbor, West Virginia, and due to its flavor and pectin content, is among the most popular apples for use in pies. Apples made their way into folklore and legend long before colonists introduced them to North America. These tasty orchard fruits have been celebrated across multiple cultures as a symbol of beauty, wisdom, seduction, and fertility. Nutritionally speaking they are a powerhouse and “An apple a day…” is a phrase many find commonplace. Apples are a great source of pectin (which can serve as a prebiotic fiber source for gut biomes), as well as antioxidants easing inflammation. Benefits pertain to respiratory health, brain function, diabetes management, cancer treatment, digestive ailments…the list goes on and on. For this feature though, Golden Delicious harmonizes beautifully with the already present notes in the whiskey. If you hurry, you may even be able to find a local orchard to pick your own.
Golden Delicious Cocktail
2 oz Angel’s Envy Bottled-In-Bond Kentucky Straight Bourbon 2 oz Golden Delicious Cold Shrub 2 oz Apple Cider 2 Dashes Angostura Bitters
Directions: Combine ingredients in a shaker tin with ice. Strain into a tall glass with fresh ice. Garnish with apple slices.
Golden Delicious Cold Shrub
Spirit forward cocktails (those whose primary liquid volume comes from distilled spirits), can be tricky to recreate in non-alcoholic form. There are some wonderful alternatives on the market, but you may already have the key ingredient at home. My technique for any spirit forward bourbon cocktail is to simply omit the bourbon portion of the recipe, and replace with double strength (two tea bags per volume of water) freshly brewed, unsweetened black tea. The tannins of the tea will balance the drink and some blends can even be found without caffeine for an even more universally friendly option.
Green Cardamom Syrup
yields 8 oz 2 thinly sliced Golden Delicious apples ½ cup light brown sugar ½ cup granulated sugar 1 cup apple cider vinegar ¼ cup maple syrup
Directions: Combine apples and sugars in a bowl, cover and rest in the refrigerator for 24-48 hours. Strain solids pressing with a spoon and reserve juice and any undissolved sugar. Whisk vinegar and maple syrup into juice and sugar and store in a glass bottle/jar in the refrigerator for one week, shaking daily.
It’s more than a cocktail ingredient…
Shrubs (a broad term for tonics made of vinegar, sugar, and fruit) are a great way to preserve fruits and to use over-ripened or bruised fruits which otherwise may be discarded. There are ample recipes for their preparation, however the “equal parts” approach is a classic version (sugar:fruit:vinegar). The cold process technique used in this recipe maintains the brightness of the fruit and works wonders for subtle flavors such as apples. Shrubs make a great addition to your mocktail arsenal by simply combining with any sparkling beverage.
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