Water, ice, glassware, nose & the “Kentucky Chew”

“When I drink whiskey, I drink whiskey, and when I drink water, I drink water.” – Michaleen Oge Flynn (played by Barry Fitzgerald), The Quiet Man, 1952

Let’s talk about the “nuts and bolts” of drinking. I suppose I should’ve started with this one way before discussing any bourbons, whiskeys, or cocktails. In my defense, I did say early on that I’m rather winging it here. So, better late than never.

There’s a great video out there on the internet where Fred Noe discusses “how to drink bourbon.” Fred Noe, if you are unaware, is the great-grandson of Jim Beam, and the son of legendary Beam distiller Booker Noe. In that video he points out that there is no wrong way to drink bourbon. Of course, he’s correct. Taste is subjective. If you like something a certain way, enjoy it.

On the other hand … I tend to agree with Michaleen. Time to let my snob flag fly.

I think that a fine bourbon or whiskey should, at least at first taste, be tried neat. That is to say, drank at room temperature from an appropriate glass straight from the bottle. This is different from “straight.” “Straight.” “straight up,” or “up” refers to a drink that is shaken, or stirred, with ice and then strained into an appropriate glass. Subtle difference.

I mean, you wouldn’t want to spend months or years looking for that special bottle of booze (which is usually described as a “unicorn”) and then not try it in its original form. Right? You wouldn’t want it diluted with water, and God forbid mixing it with Coke! Blasphemy!

There are those who believe that a small splash of water “opens up” a whiskey and brings out different tasting notes. I’ve given this a try and just find that it waters things down. Others find it works great and is enjoyable. Again, subjectivity.

The appropriate glass? I’m also a firm believer that there’s a proper glass for any particular drink. Old Fashioneds get a rocks glass. Manhattans? Well, if you like it on the rock (I said it that way on purpose), then a rocks glass. If you like them straight, then a Martini glass or coup. Trying a nice whiskey neat? Then a Glencairn is the way to go. I know, I know, those were developed for tasting Scotch, but they’re perfect (mandatory, to my mind) for bourbons as well.

Why did I use the term “rock” above? Go back to not watering your cocktail down. A single big cube or ball is the way to go. Let’s look at the science. A single large cube has less surface area than a glass full of small cubes. Less surface area equals less melting area and less watering down of your cocktail. Of course, I drink my cocktails down so quickly that ice rarely gets any time to melt. But my issues are another story.

Let’s get back to Fred and how to “taste” bourbon.

First of all, look at the color. A lighter color means a lighter bourbon, and usually (not always) a lesser proof. The darker the whiskey, the longer it’s aged and (again, usually) the more complex and higher proof it is.

Then give it a smell. This seems pretty straightforward, but no. When smelling any whiskey, it’s important to keep one’s lips parted just a touch. This allows you to smell the whiskey’s notes without getting the burn in your nose from the alcohol. Makes sense.

Finally, take a swig and give it the “Kentucky Chew.” This involves taking a small sip, swirling it, and “chewing” with the mouth open for a few seconds. This technique allows you to coat your mouth and palate with the whiskey and get all of the flavor notes. It also helps dissipate some of the alcohol burn.

I demonstrated this technique to a good friend a few years ago. He said, “I’m not doing that. You look like an idiot.” Of course, I was exaggerating it for demonstrative purposes, but I suppose he was right. Subtlety is key here.

There you have it. A few pointers on how to drink your juice and what to drink it in. Of course, you might say, “Wrong Jon! I like my bourbon over crushed ice in a red solo cup mixed with Mr. Pibb.” More power to you.

Until next time, cheers and enjoy!

Jon Smyrnis is a lifelong Indianapolis area resident. He enjoys traveling, hiking, biking, kayaking, dining out, and, of course, fine cocktails and great bourbons.