Whiskey · 4 min readBourbon
At least 51% corn, and the widest stylistic range in American whiskey.
51% corn minimumSweet spot: under 12 to 15 yearsMashbill drives the flavor
Pick by age
The best bourbons for mixing sit in oak long enough to build richness and texture, but not so long that wood swallows the spirit. As a rule of thumb, look under the 12-to-15-year mark for that balance. Older isn't automatically better in a cocktail, just woodier.
Pick by mashbill
Read what the grain bill is made of, because each grain leaves a signature. Corn reads as sweetness. Rye brings a distinct spice. Wheat softens everything and rounds it off.
Bourbon has to be at least 51% corn by definition, but the remaining half is where distilleries express themselves, and where you should be paying attention.
Do your homework
Mash, origin, aging method, and proof together decide whether a bottle belongs in a stirred drink, a shaken one, or a glass by itself. Not every bourbon wants the same job.
Bottles worth knowing
Eagle Rare 10-YearExtra age plus noticeable rye gives it a hint of spice. Excellent in spirit-forward drinks, and unusually good alongside Cognac.
Elijah Craig Small BatchCorn sweetness balanced by a real punch of rye, aged long enough to stand up to almost anything. Mature-tasting but affordable enough for daily mixing.
Old Grand-Dad 114High rye, 114 proof (57% ABV). Arguably too aggressive for cocktails, but shockingly drinkable neat. Sip slowly.
Old Weller Antique 107Wheat-forward and very approachable. Wheat can go too soft for mixing, but 107 proof keeps it present in boozy drinks like an Old-Fashioned or Manhattan.
Wyoming WhiskeyMade start to finish in Kirby, Wyoming, from grain grown within a hundred miles. Stylistically bourbon, with a distinctive mineral note, and genuine transparency about its origins.