Overview: Chefs and bartenders across the South have identified specific bourbons that define quality and flavor complexity. The selections range from small-batch expressions to iconic brands, highlighting a preference for craftsmanship and versatility in both sipping and mixing.
The Full Story
Chef Sam Fore of Lexington, Kentucky, identifies Forbidden Bourbon as a standout choice for its balance within uniqueness. Fore notes that the spirit is not incredibly hot on the nose and is easy to sip, often chilled with ice cubes to open tucked away flavor notes. While he does not tend to put his nicer whiskeys into cocktails generally, he finds it makes a killer black Manhattan. The experience is described as a sweet and savory adventure, offering everything from vanilla to toasty citrus notes.
Nina Compton, chef/owner of Compère Lapin in New Orleans, selects Pinhook Bourbon for its blending process which produces a balanced expression of vanilla, toasted almonds, and a slight hint of smokiness. She emphasizes that life is too short to drink mediocrity, preferring to toast to each day being alive and well. Kenna Narducci, a bar manager in Simpsonville, South Carolina, favors Woodinville Bourbon Whiskey finished in Port Cask. She describes the exquisite taste as particularly delightful on crisp, cool days, noting rich flavors of berries, fruit, and chocolate elevated by subtle hints of pepper.
Jessica Larsen, beverage director based in Key West, Florida, chooses Baby Jane from the Widow Jane Distillery immediately upon entering a liquor store. She highlights that while the distillery is based in New York, they distill in Brooklyn and Kentucky using heirloom corn grown in Kentucky and driven to Red Hook to be mashed, fermented, and distilled. The mashbill consists of 80 percent corn, 10 percent barley, and 10 percent rye. Jeff Allen, executive chef of Millers All Day in Charleston, South Carolina, prefers Johnny Fever from Burnt Church Distillery. He drinks it neat most of the time but sometimes on ice to open flavors, avoiding cocktails to preserve the taste of the bourbon.
Hugo Villarreal, head bartender at 1791 Whiskey Bar in College Station, Texas, loves E.H. Taylor Small Batch from Buffalo Trace Distillery for its exceptional flavor and consistency. He appreciates that it embodies the integrity of the Bottled in Bond Act, ensuring every sip is remarkable. Jake Cooper, executive mixologist at Smoked in Columbia, South Carolina, selects Elijah Craig Small Batch at 94 proof. He notes it has enough heat to shine in mixing while being approachable as a sipper, featuring classic notes that resonate with newer bourbon drinkers.
Cole Poolaw, chef at Charleston Harbor Fish House in South Carolina, chooses Maker’s Mark each and every time for its unparalleled flavor due to the use of wheat instead of rye as one of the flavoring grains. He prefers drinking it neat about one-third of the way full in a rocks glass or boilermaker style with a cold beer. Alan Dean, director of beverage at Exxir in Dallas, selects Michter’s Small Batch Bourbon as a real workhorse whiskey at a perfect price point for top-shelf quality without breaking the bank.
Production & Profile
Technical specifications and production methods vary across the selected expressions. The Baby Jane from the Widow Jane Distillery utilizes a proprietary corn strand called Baby Jane Corn, grown in rows next to each other resulting in a unique hybrid. All Widow Jane bourbons are proofed with pure limestone mineral water from the Rosendale Mines, about 100 miles north of the Red Hook distillery location. The Woodinville Bourbon Whiskey is finished in Port Cask, which elevates rich flavors of berries, fruit, and chocolate by subtle hints of pepper.
Maker’s Mark uses wheat instead of rye as one of the flavoring grains, contributing to its iconic look and palatable flavor. E.H. Taylor Small Batch comes from a single distiller and bottler, embodying the integrity of the Bottled in Bond Act. The Elijah Craig Small Batch is noted at 94 proof, providing enough heat for mixing while remaining approachable as a sipper. Michter’s Small Batch Bourbon holds its own beautifully in an Old Fashioned with intricate yet smooth tasting notes.
Brand & Industry History
Historical context and distillery backgrounds add depth to the selections. The Widow Jane Distillery distills in both Brooklyn, specifically Red Hook, and Kentucky. Limestone from the Rosendale Mines has been used to build the foundation of the country’s greatest structures, including the Brooklyn Bridge and the Empire State Building. Buffalo Trace Distillery is the source for E.H. Taylor Small Batch, recognized for its craftsmanship and dedication. Michter’s has been recognized as the World’s Most Admired Distillery for two years running.
What This Means
The selections reflect a broader trend where distilleries are leaning into barrel picks and collaborations more and more. There is a strong emphasis on sharing the bourbon with friends, leading to great memories cherished over time. Supporting local and small businesses is also a key factor, with chefs putting Burnt Church up against a lot of the big name brands that people drink. The focus remains on quality, integrity, and the journey of picking out notes and flavors in every sip.
Consumer Takeaway
These bottles offer options for sipping neat, over ice, or in cocktails depending on preference. Serving suggestions include using a large ice cube to chill without diluting rich flavors too quickly, or pouring into a mason jar or Glencairn glass for slow sipping. Price points range from readily available bottles with superb value to top-shelf quality without breaking the bank. Whether for a Black Manhattan, an Old Fashioned, or a hot toddy, these selections provide versatility and complexity for any occasion.
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