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America’s homegrown whiskey has grow to be one of the standard pours around. And with so many bottles flooding the market, the backbar has turned right into a crowded panorama, one that could easily overwhelm the average drinker.

So we discovered a spirit guide. Beau Williams, the owner of Kansas City’s Julep, lauded for having one of many country’s most excellent bourbon choices, shares his rules for picking, sipping and mixing America’s favorite spirit.

Read the Label

Step one is to discover ways to decode bourbon labels, says Williams. "Bourbon is a very broad class," he says. "It’s vital to know what the wording means." For example, he always looks for the phrase straight bourbon.

"Straight is what you need to look for initially if you’re searching the cabinets," he says. "It means they’re not adding anything to or adulterating the product, so you’re getting the real deal."

He also recommends looking for the age statement on the label, though he’s quick to note that you just won’t always find it. And especially if it’s from a newer producer, that usually means that bourbon is on the youthful side. By law, straight bourbon must be aged for a minimum of years.

Seek Out Value

"Should you’re spending more than $40, you’re probably doing it improper," says Williams. In fact, if you happen to’re a collector looking for further-aged Pappy Van Winkle, count on to pay a premium. But for these just starting out, affordable bourbons abound. Williams recommends Wild Turkey a hundred and one ("wonderful juice at a reasonable worth point,") and bottlings from Four Roses and Heaven Hill (brands from the latter include Henry McKenna, Evan Williams and J.T.S. Brown, amongst others).

Skip the Shot Glass

While the flavors of bourbon could be quite totally different from Scotch whisky, Williams recommends sipping a neat pour from a Glencairn glass, a curved vessel typically reserved for scotch. "Aroma is a huge part of your bourbon experience," says Williams. "You need a glass that allows you to seize the aroma—caramel-y, nutty, etc.—to get you excited and cue up the rest of your senses."

A shot glass won’t improve this expertise, he says, however a glass with a broad base and tapered top "to seize aromas and funnel them upwards" will do the trick. In lieu of a Glencairn, he typically uses Old Fashioned or rocks glasses with an analogous, slightly tapered shape.

Do not Be Afraid of Dilution

"Water is your friend, and don’t be afraid of it," says Williams. "Individuals think there’s only one way to drink bourbon, and that’s wrongheaded. Water is not a dealbreaker whatsoever." The current development for uncut, unfiltered, barrel-energy whiskeys means that most bourbons truly benefit from some dilution, he says. "It takes off the heat and spice notes and lets the sweetness shine through."

Upgrade Your Ice

"Bourbon has big, bold flavors," says Williams. "A little bit of ice and water won’t kill the thing." Nevertheless, he’s wary of small, watery items of ice that dilute a spirit too quickly. "I prefer to take my time, and I need a similar expertise from when I start to when I finish. Strong ice isn't a bad idea." For dwelling use, he recommends silicone molds to freeze sizable chunks that chill effectively but melt slowly.

Attempt an Old Fashioned

"An Old Fashioned can really turn folks on to how wonderful a bourbon experience will be without drinking it on its own. Ice, a little bit of sugar and bitters might help bridge the flavor profiles, make it more palatable." The goal, he says, is to accentuate the flavors of bourbon quite than mask them, and "the classic Old Fashioned does that wonderfully."

"There’s no unsuitable way to eat bourbon," says Williams. The only mistake is "not enjoying it while you’re doing it.

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