How do you like your bourbon? Spicy or soft? With aromas of fruit or cereal grains? To be bold in cocktails or elegant sipped neat or on the rocks?

While proof does play a part in all the above, the bulk of a bourbon’s forward flavors come from two “flavor” grains: rye and wheat. And if you talk often to bourbon lovers, you’ll find the lines of preference pretty vividly drawn, though they really needn’t be.

I’m a firm believer that bourbon should be used like to tool to effect a unique drinking experience. Maximizing that requires just a bit…