• Tuesday on Jasmine


Updated: May 8, 2021

A decorative chalkboard sign with Bulleit Bourbon and Woodford Reserved Bourbon along with cube shaped ice cubes and a rocks glass

"If she were a drink, she'd be a single barrel bourbon on ice. Smooth with a kick, a chill and a burn all at the same time." - Brad Paisley

It's almost like he knew Jill when he wrote those lyrics! Bourbon is Jill's go-to any day of the week. You can find her sipping from a fancy cup with a Star Wars ice ball, or, depending on the day, a coffee mug :) Who can't relate - no-one wants to do dishes to have a drink!

Incase you are new to bourbon Jill will give you a quick run down of the "rules"

The uniquely American spirit is crafted exclusively in the United States. U.S. Federal Regulations require bourbon whiskey to be made from a minimum of 51% corn. Other grains such as rye, wheat and barley malt may be used in any combination. By law, bourbon must be distilled at no higher than 160 proof. Keeping the distillation proof low highlights the flavors of the grains. Vodka and neutral spirits are commonly distilled at 190 proof. Furthermore, all bourbon must be aged in new, charred oak barrels at no more than 125 proof. This new oak imparts rich and complex flavor to bourbon, unmatched by other whiskies aged in previously used barrels. The new oak barrels are vital to create bourbon’s mature taste, since no artificial colorings or flavorings can be added. Only water is added to the bourbon to achieve the proper bottling proof, which must be a minimum of 80 proof by U.S. law.

There’s the “traditional bourbon recipe,” which calls for about 70% corn and then roughly equal amounts of rye and barley. Knob Creek, Jim Beam, Wild Turkey and Evan Williams fall into this group. Then there’s the spicy “high-rye recipe,” which includes a higher percentage of, you guessed it, rye. Basil Hayden’s, Four Roses and Buffalo Trace all follow this formula. The last group is the “traditional wheat recipe,” which, according to Bernie Lubbers, known as The Whiskey Professor, has a “sweeter and softer” taste since it’s made from corn, barley and wheat. Maker’s Mark, Van Winkle and W.L. Weller are examples of this style.

Jill is not a huge fan of the rye Bourbons, she favors the flavor of Woodford Reserve, Knob Creek and Bulleit!

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