by Mike » Mon Mar 18, 2013 6:15 pm
Gary Gillman is a master at this game of mixing bourbons, or indeed spirits of any kind. He has skills and a palate beyond most of us on BE, certainly beyond mine.
My approach to 'vatting' (blending, as opposed to vatting, usually implies adding neutral (or marginally aged) spirits to whiskey), is to 'aim' at what I have come to know as tastes my own peculiar palate prefers.
A bit over 8 years ago when I first joined BourbonEnthusiast I was on the hunt for the 'best' bourbon and, although I had some acquaintance with bourbon (more with Scotch), I was foolishly intent on finding and drinking the one that was above the others. I was warned by the 'old hands' that it was a foolish pursuit.
As I tried more and more bourbons over the years, I eventually learned what the 'old hands' knew all along.......... there are many different bourbons and as a practical matter there is no 'best'. But, my pursuit did help me discover which of the many attributes of bourbon I liked (all of them) and a bit about how to emphasize that aspect by vatting.
If you want rich and creamy bourbons (these are my opinions, with which others may disagree), go to the barrel proof bourbons........but they are often too high in proof to enjoy (except in very small sips, and you should always sample a barrel proof undiluted first) straight from the bottle. One way to cut the proof is to simply add the appropriate amount of water............ another is to add a lower proof bourbon to soften, and possibly add a certain slightly more delicate sweetness (as I often do with Evan Williams Single Barrel, to the 'target' bourbon.
If you want spice and a softer bourbon add some Bulleit, or Wild Turkey or Four Roses (or better yet, a straight Rye Whiskey) along with the EWSB. Still, make the barrel proof bourbon the 'anchor' bourbon.
The 'anchor' bourbon (my terminology, my opinion) is the one with the overall primary flavor component you seek. As noted above if you prefer the rich and creamy flavors from a barrel proof, use it as the 'anchor'.
If it is delicacy and soft sweetness, EWSB, or Maker's Mark, or a Canadian whiskey, are good candidates (or even Irish Whiskey). If you want to soften, or 'round' the sweetness, then a malt whiskey (American malt whiskies are very good these days, as well as the 'round' sweetness of Irish Whiskey and even some Scotch Whiskies) is a good choice.
If it should happen that after you have been introduced to bourbons with a bit more tannins (the best choice here, in my opinion, in terms of being cost effective is Noah's Mill, priced in the mid to high $40s), then make that your 'anchor' bourbon. I prefer the influence of some tannins in my vattings and get them from Noah's Mill, Van Winkle bourbons, or some of the Brown Foreman Birthday Bourbons (which also adds a smidge of the acrid notes of the copper pot still). A bourbon with high tannin value, even as the 'anchor' bourbon will likely never be more that 20 or 25% of the total volume of the vatted bourbon........... tannins are potent in their effect and it seems that most folks perfer to avoid them.......... for me, they can be (in proper proportions) resposible for carrying other flavors completely across the palate......... but I may be a majority of one here..... no one else has ever posted in their favor on BE, at least in my memory. Usually they are to be avoided like the plague (and tannins can make bourbon or other whiskies bitter) in most whiskey drinker's opinions.
Allow me to reiterate that because some bourbon (or other spirit) is not at first to your taste, DO NOT push it aside from later consideration. Finding your own palate preferences is not a one shot deal, else we would all be drinking Maker's Mark, just as most of us (in the aggregrate) will drink Miller or Bud Light beer. This is not, as it might seem, a knock on Maker's Mark, which is an excellent bourbon (I intend to post a review of Maker's Mark today), but not the end point of bourbon, for so many reasons.
Drinking bourbon has all the risks and rewards that we all face in life......... it can reward (as can love, work, and realtionships) and punish (as can love, work, and relationships), all in ways that we often have little ability to foresee. If we bring bourbon into our lives, he/she should never be as a 'friend', but as a potentially dangerous, but entertaing and enjoyable companion........ held ever at arm's length.
Do not go gentle into that good night,
Old age should burn and rage at close of day;
Rage, rage against the dying of the light. - Dylan Thomas