Bourbons

(Community Matters) Continuing on our quest to really know liquors, distillers and regional nuances, Graham Reynolds and I eventually had a bourbon night; though we didn’t know where we’d land when we launched.

Started out at Congress Bar w/ Brent Hastings and Stephen Mills (after a successful HRC Federal Club event at the Austonian). Adam fixed Graham a rum drink – hmm, rum just too sweet for my taste – and me a margarita. btw, Graham’s just back from the world premiere of Richard Linklater’s Bernie for which he wrote the score, as well as touring Duke! in LA, Tuscon, San Francisco, Portland & Seattle – an east coast tour coming up in a few weeks

After goodbyes with Brent & Stephen, dinner and wines at Backspace. Since Graham’s vegan, it’s always a new adventure following his lead at meals. I’ve learned good chefs excel at vegan courses – sometimes the very best of what they do. Several have told me they love the challenge.  Backspace exceptional as always (as Steven T says, why anywhere else in Austin for pizza?). The prosecco too sweet; the vino blanco good (complex & dry), the red, hmm I don’t remember which I ordered, didn’t write it down. I just told him big and savory – ah, I remember . . . a syrah. It was good. Eddie Bernal and his buddy John sat next to us at the bar – they loved it too. Very exciting news about Eddie’s new chef at 34th Street Cafe, moving to Austin from San Francisco.

Next, Ten Oak Bourbon House + Lounge on Colorado. at 4th St. General Manager, Orion Ondriska guided us through bourbon selections. We tried Old Pogue, Rock Hill Farms, William Larue Weller, Garrison Brothers (a Tx bourbon) and 46. Plus: Bullet Rye. Graham and Orion discussed and debated providence of the various bourbons.Turns out since the 70s, the bourbon industry has consolidated into not even two handfuls of distillers.

William Larue Weller and Rock Hill Farms were our winners. The first is a wheated bourbon, 120 proof and part of the Buffalo Trace Distillery’s Antique Collection. Rock Hill Farms coincidentally is also a Buffalo Trace product. It’s 100 proof, smooth and a savory nose and taste.

Old Pogue is a small batch bourbon. I wanted to love it for that reason alone but it just didn’t have the complexity for straight up sipping. Garrison Brothers is a Texas-based distillery. Orion really likes the principals and has great expectations for their future product. 46 is Maker’s new premium reserve – it was fine.

We wrapped up the night at the Four Seasons – port, another syrah and their vegan tamales. Gotta say, friends have been complaining to me that service at the Four Seasons has declined in the last couple of months.  Unfortunately, last night’s experience didn’t refute what I’m being told. I’m sure there’s a fix in the works. It’s long been my favorite property in the city.

Some facts I didn’t know about bourbon

• Only whiskey produced in the United Statescan be called bourbon.
• Bourbon must be made from a grain mixture that is at least 51% corn
• Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
• Bourbon, like other whiskeys, must be bottled at 80 proof or more (40%alcohol by volume)
• Bourbon must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)
• Bourbon must be aged in new, charred oak barrels
• Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly. However, the following definitions and requirements apply that relate to aging period

the latter facts from wikipedia

btw, the bartenders only pour tasting portions and share even those – good gosh, I’d still be hungover otherwise