David Nicholson
David Nicholson tag
May 29, 2018
Ingredients matter. And regardless of where you are on your whiskey journey — beginner or connoisseur — you gain precious insight when you know what went into the glass you just poured. Understanding exactly what you’re sipping heightens your ability to recognize, appreciate, and savor.
Each whiskey starts with a base of corn, rye, barley, and/or wheat grain. These grains — along with the oak barrels they’re aged in — define the taste and aroma of the spirit.
(more…)
June 22, 2018
Before we get started, let’s state the obvious: When it comes to Lux Row Distillers bourbon — Rebel Yell, Ezra Brooks, David Nicholson, Blood Oath — there’s no wrong way to drink it. We won’t even judge if you want to drink it straight from the bottle — responsibly, of course. (We’re looking at you, Rebel Yellers.)
But bourbon is a complex beast, with many facets to unlock, depending on how you choose to sip.
Here are the three best ways:
Neat
The simplest method, “neat” means bourbon on its own, unadorned. A clear, short glass is best, to showcase the whiskey’s amber color. About two ounces — or two “fingers” — is the just-right pour.
After you pour, tilt the glass and watch as the bourbon forms a slow trail. Savor the aroma as it curls towards you. The first sip explodes with complexity, with years of aging and blending crossing your tongue, leaving a radiant warmth in their wake.
Blood Oath Pact No. 4 is the perfect candidate for sipping neat. As a blend of three bourbons, including one that’s been aged for 12 years, it’s a multilayered whiskey that begs to be measured on its own merits.
Water
With a splash of room-temperature water, the flavors of the bourbon become more discernable. A few drops will do, but you can adjust to taste.
Bottled or filtered water is preferred, as tap has compounds that can affect the flavor. But tap water won’t ruin your drink.
Lightly diluted, the drink retains all of the profound flavors of spice and charred oak, but in a buoyant manner that floats over your palate. Whiskey with water also makes the best pairing with food.
A spritz of water does a world of good in Ezra Brooks’ Kentucky sour mash. At 90 proof, this straight bourbon has a spicy profile that mellows ever-so-slightly when diluted, allowing you to better discern its notes of cinnamon and chocolate.
Ice
Ice and whiskey: When the two meet, it’s a mystical moment. The herbal notes fade, and the bourbon’s masculine qualities arise. The first sip is cold, yes, but then it heats up, allowing the whiskey’s sundry flavors — raisin, butterscotch, honey — to unfold.
A regular ice cube is fine, but you might take your cue from the pros and get a single large cube. It melts more slowly, for a drink that’s chilled but not watered down.
In the Lux Row Distillers family of bourbons, the storied David Nicholson 1843 begs for a dose of ice. This award-winning wheated bourbon boasts a touch of heat and spice that bends and yields to the icy chill, before unzipping its full potential.
Category: Whiskey Education
June 27, 2018
In what is surely the biggest bourbon story of its time, the esteemed maker of Rebel Yell, Ezra Brooks, David Nicholson, and Blood Oath bourbons has opened a distillery in Bardstown, Kentucky, better known as the Bourbon Capital of the World. Called Lux Row Distillers, the sprawling, 18,000-square-foot facility is the latest — and greatest, if we do say so ourselves — destination along the Kentucky Bourbon Trail.
For those who love Kentucky bourbon, making a pilgrimage seems imperative. Here are five reasons why you should plan a visit to Lux Row Distillers:
(more…)
October 2, 2018
Whiskey on its own is perfection. But it doesn’t have to be a loner. It cozies up to food in a surprisingly compatible manner.
Fine whiskey, including bourbon — served straight, on ice, or in a stimulating cocktail — combined with the right food can be a match made in heaven. You just need to observe a few basic rules. (more…)
November 13, 2018
Besides mistletoe, one of the best things about the holidays is the holiday party. If you really want to spread some cheer, give your party a twist and make it a whiskey tasting.
This would be an intimate party — a dozen friends or less — so you can share the experience of walking through the whiskeys together.
As the host, you’ll want to take a few steps to set up a successful tasting, and here to guide us is Philip Lux, Lux Row Distillers ambassador and lead brand representative.
(more…)
January 10, 2019
Bourbon being bourbon, it tastes pretty great no matter how you drink it. But with a spirit this divine, there’s a world of pleasure to be savored when you take the time to do it right.
Here to tell us how to bring the most flavor out of bourbon is Lux Row Distillers ambassador and lead brand representative Philip Lux.
(more…)
July 29, 2019
Summer means barbecues, and barbecues mean tasty meats. Barbecue and bourbon is just one of those pairings that was meant to be.
Both boast layers of complexity, which can be achieved only after prolonged periods of doting attention — whether it’s brisket smoked for hours over hickory wood or bourbon aged for years in a charred oak barrel.
There are no shortcuts here. You can’t make this kind of magic overnight. Be it bourbon or sausage, you’re enjoying traditions that have been honed and treasured for centuries, coming together in an infinitely pleasurable single sip or bite.
(more…)
July 29, 2019
If you’re a bourbon drinker, you’re familiar with the term mash. It’s one of the major steps in whiskey making (beer, too). Mash refers to all the grains — wheat, corn, barley, and rye — that form the very basis of bourbon.
The mix of grains is called the mash bill. And each distiller has its own signature recipe. Lux Row Distillers Global Brand Ambassador Philip Lux says that a bourbon’s mash bill is key to defining its flavor.
(more…)