by Mike » Mon Jul 15, 2013 5:47 pm
At one time I did not care for Barton bourbons. I don't remember why. But I never gave up on them, and now I am a fan. There is a distinct Barton house flavor that is hard to describe.
First off it is a rounded kinda thick sweetness that lays down a nice path for the bourbon to follow as it makes its way toward the back. Secondly, they are not shy with the rye, as in their 6 year old, 90 proof Very Old Barton. Which, by the way, has some wonderfully rich barrel flavors too. Last time I purchased a bottle, which has been a while, it was about $9.
So how to utilize the barrel flavors and cut into the hot rye spice? Well, anytime I want to soften a whiskey, I reach for the Evan Williams Single Barrel. At 86.6 proof and a lower rye recipe, I find it on the soft side. Its cost is about $25. So, I take 30 ml of the Very Old Barton and 20 ml of the Evan Williams Single Barrel.
So now I have an 88 proof whiskey whose effective cost is about $15 a bottle and which is just plain excellent. It retained some of the Barton rich sweetness and gave over some of the rye heat, gained some of the EWSB softness and a smidge of the tannins to hold things together ........ but you by God know you are adrinking bourbon.
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