Your Friday Drinking Instructions are Getting Classy Real Quick
by Remember Bo on May 6, 2011 8:11 AM CDT
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Not to preempt Magnus's excellent post about recruiting (read it below) but it's Friday, and you all know what that means: a semi-occasional instruction from the site about what to drink. Congratulations to James Ross, the newest member of the Michigan Wolverines' latest recruiting class. Speaking of class, that's what we're all about here at Maize n Brew.
Today, though, I'm going to depart from the regular MnB tradition and discuss to you one of my favorite traditions: the 137th running of the Kentucky Derby. Tomorrow afternoon, for about two minutes, CBS or whoever will have a rather pent-up call for a horse race. It's THE horse race. Most of you know this. But it's not just a race. It's a time for people to get together and make a day out of two minutes of excitement. Women in sundresses and hats, and men in the classiest stuff they can find (or have their wives/girlfriends foist upon them. MnB is in favor of this.)
How is this relevant to you, dear readers? Quite simple. The mint julep.
It might be my favorite drink. I love beer, but I've been a bourbon guy ever since my first real job was working for a bourbon company. I'm biased, sure, but nothing beats a good bourbon, cold, on a warm summer's evening. No, it's not a tailgate drink or even a party drink. It's an old man drink if anything. But many can appreciate the taste of a good, solid Kentucky Bourbon.
Living abroad has complicated things a bit. Lots of people outside Kentucky have no idea that bourbon can ONLY come from Kentucky, and everything else, including JD, is merely whiskey. I love whiskey too. But there's something about a bourbon. Something complex and unique, that men drink in smoky, wood-paneled rooms. Something like this:
Start around the six minute mark for Robert Duvall talking about the mystique of the julep (Note: We at MnB do not support copyright infringement and the opinions in this movie are not ours). The bourbon type is important for some, not for others - I know Dave likes Sazerac Rye, which isn't technically bourbon, it's rye, but it's also fantastic. MM is the more affordable option, but it's still pricey. If you want a cheaper alternative, give Jim Beam Black or Beam White a shot. And if you've got tons of money from selling your college football gear, give Baker's or Booker's or Bulleit or Knob Creek a try. You won't be disappointed. Anyway, there's no perfect way to enjoy a mint julep, but here's my favorite way, using my favorite bourbon, Maker's Mark Kentucky Bourbon.
Grind a few mint leaves on ice cubes in a glass - probably 4-6 cubes is perfect. Fresh mint leaves are best - especially if you soak them in a bit of water first. Dust the ice with sugar, very lightly. Add a few fingers of bourbon, and the mint water if you want a weaker drink, and sprinkle more sugar in to taste if you wish. Then go watch some horses race. If you want the Official SB Nation Bourbon Recipe, it's here - give it a shot, I'll try it tonight and report back. Enjoy this weekend, and a nice, quiet spring Saturday on a porch with a mint julep. Be sure to check out And Down the Stretch They Come, an excellent SB Nation horse racing blog. And share your julep recipes below!
Until next time, Cheers, Michigan Faithful! I promise a return to brews is forthcoming.
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Whisky is beer's first cousin
For a mint julep, use superfine sugar. Or put regular sugar in the food processor for a few whirls. It’ll still muddle the mint, but will dissolve in the liquids.
by rogerja on May 6, 2011 10:30 AM CDT reply actions 1 recs
A true Michigan fan wouldn't go near Maker's Mark since they put this up...
That is sooooo not funny - Maize N Brew Dave
Eh
It was a funny billboard, I’m not holding it against Makers.
My preference is for Bourbon as well, which I put in tiers:
The Jim Beam/Wild Turkey stuff is mostly swill, really only good for mixing
Of the Makers/Woodford/Buffalo Trace/Knob variety, I prefer Makers. Some people don’t like the comparative “sweetness” of Makers, but I like it.
Then you’ve got your Basil Hayden, Blantons, 4-roses varieties, which is getting into the very-pricy range. All those are good. I like 4 roses, but really these are all really well done.
If you hit the lottery and want a REALLY good bourbon, go for Pappy Van Winkles 20 year (approx. $195/bottle) or 4-roses “barrel strength,” a limited edition 100-proof ($70 for a “less than fifth” size bottle). I’ve had both, and actually prefer the 4-roses, but both are fantastic enough to drink neat (I generally prefer mine over ice). That Pappy’s is the highest rated bourbon in the world.
SO, sorry to hijack, but Bourbon’s my thing and I got interested. The mint julep is indeed awesome, so much so that I think imma make some tomorrow…good thinking.
"Every normal man must be tempted at times to spit upon his hands, hoist the black flag, and begin slitting throats."
-H.L. Mencken
http://maizenbrew.com
Yellow label four roses
highly underated for $15.
You’re think of Pappy’s 23 year old, the 20 “only” $100. The 15 year old may be the best whisky at $50, but the 10 is very good at $30. Interestingly, all Pappy’s are wheated, but the extra aging seems to give them the spice of a ryed.
Buffalo Trace may be the best value whisky at $20.
I used to work for the company
that owns MM, Basil Hayden, Booker’s, Baker’s, and Knob Creek – got loyalty to those, love knob creek, but Makers is just the right blend of everything. A little sweet, so I occasionally drink Knob Creek.
Four Roses is a lot of fun – there’s a jazz club here in London that has a great deal on Four Roses and live jazz once a week. They know me.
The guy that sold me my MM today let me try Pappy Van Winkles after we talked about bourbon forever (I went to this place called the Whiskey Exchange, which gives out samples!!), and it tasted a bit rye-like to me, Beauford – thoughts? It was amazing, but for me, not worth the price (someday if I can afford it
Bulleit and BT aren’t bad choices either – I love this site.
Go Maize, Blue, and Gray!
Pappy's
I’m not an expert at the pappy’s. I got a glass of the 20 year at a formal reception once where a bottle was purchased by a wealthy uncle. I drank it neat because the same uncle refused to let me put it over ice, so with that I was already a little out of my tasting element. To me, the pappy’s was extremely smooth. I know the recipe is wheated, which might make it a little rye tasting I suppose, but honestly it just tasted like a very smooth bourbon to me. My pallet is not the most refined, and I was not in much of condition to be seriously tasting at the time. I’d like to get a bottle and taste it on my own time.
I was able to follow the pappy’s with some 4 roses barrel strength which is my new favorite. I thought it was a little sweeter than the pappy’s, very smooth, just a very nice bourbon. Of course I can’t afford the barrel strength on the regular, but if you’re looking to drop some money on a nice not-to-pretentious bottle, its got my recommendation.
Would be interested to hear your thoughts on the maker’s parent company, differences between their brands, etc. Fun fun.
"Every normal man must be tempted at times to spit upon his hands, hoist the black flag, and begin slitting throats."
-H.L. Mencken
http://maizenbrew.com
Excellent
I’m no expert either. My pallette is a bit of a joke. I’ve just always loved Maker’s for the smoothness and the depth of flavor.
As for the rest of the brands Fortune has, you can’t go wrong with any of them. Beam White is a bit harsh and tastes strongly of alcohol more than anything else (see what I mean below), but I think it beats Evan Williams and is perfect for a bourbon slush. Beam Black is better because it’s smoother, but I don’t think there’s that much difference really.
The rest of the Fortune brands are all small-batch. Knob Creek is really good. It’s a bit stronger than Makers, and I think when you first open the bottle it’s tough to tell them apart. If open the bottle and let it air out a bit, then let it sit for a few days and then try some, it’s got much more of a peachy taste – it becomes a tad sweeter and loses some of its “bite”. Knob is a bit more like a rye in my opinion because on first taste it has a bit of a charred rye flavor – it’s also aged the longest at 9 years.
Basil Hayden’s is stronger still, but has far less of a bite because it’s got double the rye than corn – I’d call it a “simple” bourbon because it’s plain and smooth, not too spicy. It surprises a lot of people because the other Fortune small batch brands are so spicy, and this one is only 80 proof. Lots of people think it’s “weak” but the best part about it is the pure “bourbon” flavor that it has – probably has the flattest, simplest flavor of all of them.
Baker’s is like an upgraded Beam White – still acrid in taste, lots more spice, and around 100-110 proof (can’t remember). I like the toffee taste in this one, and it’s much smoother than Beam White. Not my favorite though.
Lastly, Booker’s is unique because it’s unfiltered and bottled straight from the barrel, and aged only about six years – even though it’s something like 125ish proof. Bookers is probably my favorite because it’s just got a really nice oaky taste, like vanilla without the sweetness. Again, this one is best a while after you open it.
All of the small batch bourbons get a bit frutier after you open them.
Hope that’s a decent enough answer. I love MM because it’s sweet and full-bodied, but not too sweet.
Go Maize, Blue, and Gray!
Hangover cause & prevention
New data on the biological cause of hangovers (from as few as 3 drinks), and a remarkable new functional shot you can take while drinking to protect your health from the morning after and long term health risks of alcohol toxicity – http://acetaldehyde-hangover.blogspot.com
This is so cool!
Uncle Jack has been my go to bottle, but that’s been a long time ago. I was never a connoisseur of whiskey, hence my attraction to Maize-n-Brew, which I see at a beer reference. But don’t they “brew” the incredients of whiskeys, ryes, bourbon, etc, then distill it? This could be a subsection to Maize-n-Brew. "Maize-n-Mash, where the Michigan “spirit” comes in many forms!"
by PreachinTotheChoir on May 8, 2011 6:53 AM CDT reply actions
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