Posted on November 23, 2011 | By TheEnabler | 2 Comments
In the difficult and busy run-up to Thanksgiving, many people forget one of the most important considerations – What bourbons to serve? Oh, everyone discusses what type of green beans to have, should you brine the turkey or not, what pies are we having? But who, who I say, asks the most important question – What bourbon are we serving? Well, let me tell you, very few people are so enlightened.
Let the wussified masses debate whether Chardonnay or Fume Blanc should be served. You spit on them. You are made of sterner stuff. The blood of Carrie Nation flows in your veins (the dark, hidden blood that she never let out of it’s box – but now it runs free in your generation!)
Should you, though, be wondering, here is my suggestion. These are all readily available bourbons so no problem in finding them.
First for the appetizer course – I would suggest Woodford Reserve. Sweet, elegant and delicious. Not a ton of complexity, but enough to give you something to think about as your Aunt Edna tells you stories about when she was a “hellion.” It has a long finish with hints of vanilla on the nose and fades in to oak and a bit of spice and ends in sweetness. It would go well with the Onion Dip that hipsters have “rediscovered.” Drink it neat or on the rocks.
For the Turkey Course – Wild Turkey, of course. Ha, just kidding. I was thinking Knob Creek (Although Wild Turkey Rye would also go extremely well). At 100 Proof, Knob Creek has enough alcohol bite to help cut through the Turkey coma, the lumpy mashed potatoes, and the cranberry sauce. While others swill wine, drink it neat with a water back. The sweetness is an undertone, while there is a strong flavor of roasted nuts and a hint of honey. The finish is reasonably long, but what makes it work for the main course is the full body and the alcohol level. A word of warning, though – make sure you drink a lot of water with it, and not just the bourbon or you will not make the dessert round.
Finally, for the dessert course – and here there can be some debate – I would suggest Angel’s Envy. One of the very smoothest of bourbons, it dances on your tongue like 18,948 angels on the head of a pin (Yes, that is the answer). Angel’s Envy has a subtle nose, bringing to mind caramel and pecan pie and a hint of ketone’s that I just can’t nail down in my head.. It has a rich mouth feel, but rides lightly on the tongue. If you take the time you realize it has a hidden complexity about it with tastes of vanilla, caramel, oak and orange, a very subtle orange (At least that is what my brain is telling me now). This is definitely a bourbon you can enjoy easily on the end of the dinner and would go well with coffee and pie.
And there you have it. While others worry about the mashed potatoes, you keep your eyes on the important things – What bourbons are we serving?