Mint Julep Perfection: The Components

I mentioned in my earlier post this week that I am a purist for the most part.  That doesn’t mean I don’t enjoy the bizarre every now and again, but it does however drive my philosophy about a number of things.   Most notably food and drink.  We tend to over complicate stuff that is so perfect to begin with.  When it comes to cooking and making cocktails I start with great ingredients.  Then I showcase them as purely and simply as possible.

Mind you, there is no Mint Julep police out there.  You can go nuts with this if you so choose.  I’ll share with you some of my recommendations on variations that have worked well for me.  For now, let’s dive into the individual components that make up a perfect Classic Mint Julep.  At the end of this post I have included a video recipe to follow.  It was produced about a year ago, the sound is poor, but it’s a great recipe.  Supplemented with the information below, there is no doubt that if you follow these simple ideas, and execute well, you’ll be sipping the finest mint juleps on Derby Saturday (and hopefully every Saturday thereafter).

Let’s get started!

The Components for the Perfect Mint Julep


The Right Vessel:

The perfect vessel for a mint julep is creatively enough called…..a Julep Cup.  It’s usually made of stainless steel or pewter.  Stainless Steel is my preference because it’s a great heat conductor, pulling heat away from the contents in the cup.  This helps to create condensation on the outside of the cup that actually freezes with the proper application of ice (below).  This frost silver cup is not just dramatic to look at.  It’s also quite practical on a hot spring/summer day, helping to produce a colder finished cocktail.  Smarter people than me can tell you why.  I just know it works.

Where do you find a mint julep cup?  They are everywhere online (google it) and you can pay as little or as much as you  wish.  My one recommendation is to spring for stainless steel – you won’t be sorry.   However, DO NOT fret if you don’t have a Mint Julep cup.  It’s a unitasker that you’ll use for one thing and one thing only.  A simple rocks glass will work just fine. The thinner it is the better for proper frost buildup, but it’ll still taste fantastic regardless.  A mint julep in a rocks glass is a hell of a lot better than no mint julep at all.

The Perfect Mint:

Peppermint is to a mint julep what finger nails are to a chalkboards.  They don’t go together.  If you try to force the marriage, the results can be cringe-worthy.  A mint julep requires a much rounder, sweeter form of mint.  In short – spearmint.  If this is a little confounding, let me give you a practical example.  Head to your nearest supermarket or convenience store and purchase a pack of peppermint and spearmint gum.  Try both.  Which is sharper, spicier, and more intense?  I would imagine 90+% of you would say the peppermint.  And you’d be correct.  Sure the gum  probably contains artificial mint, but this little experiment drives home exactly what you’re dealing with in the fresh form.

Spearmint’s soft sweetness blends harmoniously with the bourbon, syrup, and ice.  And frankly it doesn’t taste like toothpaste.  My favorite types of mint for this purpose is red stem spearmint, and Kentucky Colonel.  Both are brilliant choices.  If you live in the Southeastern U.S., and purchase packages of mint from the grocery store, take note of a red stem on the mint sprig.  If you look closely in the picture above you may be able to make out the rhurbarb colored stem.  If you see that, you’ve got what you need.  If you have wild mint growing in your back yard, try a leaf.  Is it acrid, overly minty, or does it have a soft minty flavor to it?  Let your taste buds be your guide, but hopefully the above gives you an idea of what you are looking for.

The Ice is Right:

This is pretty easy.  You need good clean ice.  If your freezer produces ice with “off” freezer flavors, don’t ruin all your hard work and effort.  Go grab a good quality bag ice from the super market.  Once you’ve got clean, great tasting ice to work with, it’s time to get to crushing.  The perfect mint julep requires an almost snow cone-like powdery ice.  First, it chills the bourbon and syrup within much quicker.  Second, it helps with frosting the glass.  Think whiskey, mint, and simple syrup snow cone and you have the right idea for the ice consistency.  So how do you get that?  You can use a Lewis Bag if you have one.  If not (I don’t have one) you can simply use a good clean lint free tea towel.  Grab your ice, load it up in the tea towel, and gather everything up tightly (see below).

Once you have everything tightly gathered, begin bashing away with a meat cleaver or soft rubber mallet.  You can even use a rolling pin.  The goal is to turn that ice into powdery snow (see below).  The tea towel helps to wick away any moisture, leaving the ice dry and ready for making the perfect Mint Julep.  When I’m making mint juleps for the masses, I will spend a morning bashing away and reserving the ice in containers I can freeze until I’m ready to use.

Simple Syrup:

I am not a fan of watered down cocktails.  To combat this,  I use a simple syrup recipe that consists of a sugar to water ratio of 2 to 1.   Most use a 1 to 1 ratio.  To start, simply take 2 cups of sugar, add 1 cup of water, place in a medium saucepan, and bring up to heat over a medium flame.  Don’t use high of heat.  All you want to do is fully dissolve the sugar.  Once that happens, remove the simple syrup from the heat and reserve to the side.  You will need to cool it down to room temperature before making any mint juleps.  If you’d like to ramp up the mint flavor, here is a great opportunity to do so.  Grab a good 4-6 sprigs of fresh mint and add it to the hot simple syrup while it cools.  Much like steeping tea, you’ll infuse the simple syrup with even more mint flavor.  You can also make this well in advance (days if need be) and reserve in the refrigerator.  It’ll be ready when you are.  Remember, you can vary the sweetness you desire with just a bit more or less simple syrup.  Play with it to see what works for your tastes.

The Main Ingredient: Whiskey

I’ve said this a number of times already.  Each of these components is critical to the finished product.  However, because we’re using anywhere from 2.5-3 ounces of whiskey – this ingredient may be the most critical.  My preferences lean towards higher proof bourbons for a mint julep.  The additional proof takes longer time to water down with the ice and syrup, resulting in a stronger drink to start, but one that mellows more slowly than lower proof whiskey.

Now, if you don’t believe just how greatly a specific whiskey can influence the finished drink, I have another experiment for you.  Two bourbons I really enjoy using for a mint julep are Four Roses Small Batch Bourbon and Buffalo Trace Bourbon.  Because of the Four Roses’ healthy dose of fruity flavor, the resulting mint julep is more fruit forward.   It’s beautiful.  The Buffalo Trace is drier and more rustic, yielding an entirely different mint julep, but equally wonderful.  Pick your poison.

My “house” julep is made with Very Old Barton Bottled in Bond.  At 100 proof and with ample rye character and balanced sweetness, this makes a tremendous julep.   Old Grand-Dad Bottled in Bond, also 100 proof, adds a bit more rye zip.  What’s important to note is each of these whiskeys are below $30.  The last two I mentioned are well under $20.  Don’t break out the expensive stuff for mint juleps.  It’s not necessary.

If Rye whiskey is your thing – by all means give it a go.  I prefer bourbon in a mint julep, but a great rye adds a whole other dimension of flavor.  Give Rittenhouse Bottled in Bond, Sazerac Rye, and Wild Turkey 101 Rye (if you can find it right now) a try.

Mint Julep Variations:

I don’t make variants on the classic very often.  When I do, I keep it simple, introducing perhaps one, but no more than 2 additional components.  In the heat of summer, when peaches are at their finest, I’ll muddle a good chunk of peach, skin and all (lots of flavor there!), with the mint and simple syrup.  It’s pretty fantastic.  I have also not hesitated to add a couple dashes of bitters, or even muddled lemon wedge from time to time.  Feel free to play with this and add things you like.  I’m not a big fan of berries – it sounds good on paper, but the results I’ve found to be a bit inconsistent.

The Finished Mint Julep:

There you have it.  The components are pretty simple, but require just a bit of forethought and a little preparation.  I’ve included a photo of a finished mint julep below – a Kentucky Snow Cone.  Doesn’t that look incredible?

As mentioned to start this post, please check out my Mint Julep Video where I actually show you how to craft one.  Now get to making those mint juleps and let me know what you think.

Enjoy the Derby, and Drink your Bourbon!

-Jason

Shades of Gray

Earlier this week I read a post from David Driscoll of K&L Wine and Spirits, an excellent California based retail store. I’ve frequently mentioned K&L and David because they are an example to what I feel wine and spirits stores need to aspire towards. They educate buyers regardless of the price or producer, bring unique products to attention, and really just make sure K&L is a resource for it’s loyal customers.

The premise of David’s post was the fact that the spirit and whiskey industry is complicated. We get caught up in this notion of “small batch” and “craft” and really – what is that? I’ve had the pleasure of emailing back and forth with David over various topics. He’s taught me a great deal about a number of artisan producers – their passion for just simply producing great stuff regardless of volume (or perhaps even profit), and also their relentless pursuit of the best raw materials. We’ve also had some interesting disagreements on a number of subjects. However his post last week titled “It’s Complicated” encompasses a lot of my thoughts about the world of whiskey today.

I urge you to read this if you are in any way “black or white” on craft/micro producers vs. the big boys. David discusses his recent visit from a passionate Grand Marnier representative. Apparently dreading the session, David was immediately engulfed by the guys passion upon hearing him speak (watch the video K&L’s blog a few posts down). I got to thinking about that and I believe the same is true for many of the big boys of bourbon and American whiskey.

The world is shades of gray folks. It’s so common for people to approach both with preconceived notions and opinions that can many times be changed if you are open to it.

Last Spring at WhiskyFest 2011 in Chicago I talked to Kris Comstock of Buffalo Trace in the Hyatt Regency Hotel Lobby. I think we all may share a feeling that Buffalo Trace is a “big boy”. It was so interesting to hear Kris talk about his desire to finally get BT’s flagship bourbon into all 50 states, and just how small their production really is. It’s clear the passion and care Kris takes in BT’s products. Ask Jim Rutledge of Four Roses where he gets the distillery’s corn and rye. But be prepared to spend 10-15 minutes learning just how critical Jim feels his relationships with the absolute best farmers in the country (or internationally for Rye) are to his finished product. To make assumptions that these guys are using lesser ingredients because they are bigger is very uninformed. To make assumptions they care less simply because they produce tens of thousands of barrels per year is an even bigger mistake.

On the flip side, you have micro distillers like Rick Wasmund of Copper Fox distillery going to the time and expense of floor malting barley at the distillery’s Sperryville, VA location. My numbers may not be exact but I believe there’s less than a half dozen distilleries in Scotland that are floor malting today. Rick knows it costs more, but he doesn’t care – he does it because it makes his product better. Head out to High West in Park City, Utah and talk to David Perkins about the lengths he went through to perfect his new OMG Rye. Having tasted a number of iterations, I know the care and time and energy High West put in to making sure it was EXACTLY the way they wanted. Spend a day with St. George Spirits in Alameda, CA, and if you aren’t excited about the state of their whiskey program then you are deader than a door nail.

The point is exactly as David Driscoll eloquently stated – It’s Complicated. We screw it all up when we make ourselves choose between the little guys and the big guys. Why in the hell do we do that? Why let romantic notions of the little guy sway our opinions of the bigger companies without facts. Why stay with the “old brand” just because we *think* those little guys can’t possibly be as good because they are not as established.

My suggestion is simple. If you find yourself in only one camp, do some research and try a few products across the aisle and see what you think. At worse you expand your whiskey palate. At best you may just find something you’ll love.

Drink your Whiskey!

-Jason

Four Roses Limited Edition Single Barrel 2011

This years 2011 Limited Edition Single Barrel from Four Roses is another great reminder of why Four Roses is one the more exciting distilleries in the country. No other distillery works with more recipes (10 to date). This years release is their high-rye (60% corn/35% rye) “B” bourbon mashbill with their floral “Q” yeast. And while not overbearing, the floral fragrance is very apparent. Master Distiller, Jim Rutledge, noted that he smelled a big bouquet of red roses when he first nosed this bourbon right from the barrel.

Four Roses Limited Edition Single Barrel 2011 Bourbon, 55.4% abv (110.8 Proof), $70/bottle

Color: Deep Copper

Nose: Maple syrup, baked orchard fruit, mashed berries, and brown sugar play sweet foil to big vanilla, toasted barrel, and floral fragrance. The spice lies below the surface.

Palate: Viscous stuff with an array of sweet maple syrup, jellied orange and berries, ground hot spices (white pepper, mint, and cinnamon), leather, and ever present bitter floral flavors. The sweetness hits first but doesn’t last long before the spice takes over.

Finish: Dries rapidly with a wicked mix of red sour fruits, stale pancake syrup, spicy oak essence, and bitters.

Overall: This one is fun and totally unique indeed. The OBSQ recipe with it’s mix of spicy high rye mashbill and the floral “Q” yeast strain yields a finished bourbon that isn’t overly sweet, adds a pop of floral fragrance and flavor, and also has enough of that signature Four Roses fruit and spice. This isn’t as good as other limited edition single barrels and limited edition small batches from Four Roses, but it’s still excellent stuff. It also underscores what different combination of mashbill and yeast strain can do to the final product.

Sour Mash Manifesto Rating: 8.7 (Very Good/Excellent)

The Classic Mint Julep Cocktail

Over the years I’ve made Mint Julep’s many ways – granulated sugar, simple syrups, brown sugar, fruit, citrus, you name it. But I’m really a purist at heart, and this is the best recipe because nothing gets in the way of the bourbon, mint, sweetness, and powdery crushed ice. Think of it as a bourbon and mint snowcone of sorts.

There are a few keys to this one – light crushed ice, gentle mint muddling (no mashing!), the mint syrup, and using a bourbon that brings a nice balance of sweetness, spice, and oak flavors. I really enjoy Buffalo Trace, Four Roses Small Batch, and Wild Turkey 101 for this purpose. If you want to mix it up a little, replace the bourbon with a great rye whiskey like Rittenhouse or Russell’s Reserve.

I hope you will give this one a try for the Kentucky Derby this weekend, but please don’t stop there. There’s months and months left to enjoy this cool, classic Southern cocktail. Cheers!

WhiskyFest (2011) Chicago Recap

What’s not to like about 250+ (probably close to 300 really) pours of whiskey in one place on one evening? Add to that a gourmet “spread” of food in one of the great cities in America, and you have the recipe for a good time.

The above was a reality for me last Friday (April 15) at WhiskyFest (WF) at the Hyatt Regency in downtown Chicago. John Hansell, Publisher and Editor of Malt Advocate, and his devoted team did a mighty fine job of hosting this years event. It’s not cheap to attend, but whether you are a newcomer to whiskey or an experienced vet with a 1000 bottle “bunker”, WF has something for everyone. It’s a great place to try many whiskeys from around the globe at one convenient location.

Now that I’m a back to reality I thought it might be helpful to do a little recap of what I enjoyed about the event. Of course there were also some new whiskeys being poured, which always warrants a discussion.

There wasn’t much NOT represented at WF, whether from Ireland, Scotland, Canada, and of course the U.S. If you pay the up-charge ($185 instead of the regular $135) you are able to enter 1 hour earlier (5:30pm-9:30pm instead of 6:30pm-9:30pm) on a VIP ticket. The distillers bring some pretty rare and expensive bottles to pour during the hour prior to regular admission. For me, it’s worth the head start.

Right off the top, I was really impressed with the shear number and quality of whiskeys many companies brought to WF. Buffalo Trace for example brought practically their entire family of whiskeys, including of course their namesake bourbon. Julian and Preston Van Winkle (Buffalo Trace connection) were pouring the Van Winkle 12 and Pappy 15/20/23. Even a bottle of BT’s new E.H. Taylor was tilted frequently during the VIP hour. BT also poured their entire 2010 Antique Collection throughout the evening. Pretty damn stellar.

Heaven Hill also brought practically every bottle in their lineup as well. This included two Parker’s Heritage Collection bottles (Golden Anniversary and 10yr Wheated Bourbon). Others with a great quantity of the “good stuff” inlcluded High West, Four Roses, Jefferson’s, Ardbeg, Koval, and Samaroli, and independent bottler (with some damn fine stuff), to name a few.

So what stood out? Please keep in mind there are very few “new” and mainstays in American Whiskey that I’ve not tried. By no means were these the only great whiskeys represented at WF, but they stood out in a big way for me:

Angel’s Envy Barrel Strength: This one might have been the best whiskey of the show. The port influence noted in my review from two weeks ago was not in any way compromised. In fact, the intensity was greater due to a much more syrupy and viscous texture. While a bit less easy drinking due to the proof, the chewy dried fruits, sweet, rounded flavors and spice was dialed up in ample measure. If pressed a bit, I’d say it pushes close to 9.3-9.4 territory. Look for this one maybe towards the end of this year.

Four Roses Limited Edition Single Barrel: This one was really unique with a blast of honeysuckle right off the top. I went back twice just to get all I could of this one. The fruitiness is scaled down a bit in favor of the floral, herbal aromas and flavors, but it’s a winner. One cool note; Four Roses, in an effort to make sure other pours didn’t throw off your tasting glass, washed out each glass with a splash of their yellow label. How’s that for thorough? This one comes out in May – be ready for it.

Redbreast 15 Year: My favorite Irish Whiskey has always been Red Breast 12. I think the 15 just knocked it off the top for me. The 12 is a refined beauty with lush fruit, honey, syrupy sweetness and well integrated oak. Well the 15 is a bit of a bully with a darker, denser, richer center, and a wonderful spicy mid palate on through to the finish. It’s a little more like The Pogues to the 12’s Chieftains (bad Irish Music reference). To me it’s less sweet, drier, and more intense. I loved it! It’s available now.

Thomas H. Handy Rye (Buffalo Trace Antique Collection): Sadly I did not get an opportunity to taste this one fully with the 2010 release. I will be picking up a bottle ASAP. While the Sazerac 18 is a beautiful rye with an elegant balance to it, the Handy is another bold bully like the Redbreast 15 above. The rye flavor pops with with spicy zest anchored by fruit and sweetness. What’s also cool is you can actually find this BTAC release – imagine that!

There were many other great whiskeys I tasted, but these stood out to me. Give them a try and let me know what you think.

Finally, one of my observations about whiskey lovers is they are almost always people worth getting to know. WF did not disappoint in the people department. I was fortunate enough to interact with some folks that comment regularly on this blog or that I interact with on Twitter and other sites. That was honestly the highlight for me. I also appreciated the time that John Glaser, Jim Rutledge, Jimmy Russell, Lincoln and Wes Henderson, Craig Beam, Julian Van Winkle, David Perkins, and many other industry folks spent just shootin’ the breeze. Not necessarily pushing their wares, but rather talking shop, the industry, barrel making, distilling, and a great whiskey at the end of a long day (however you like to drink it).

Well that’s a wrap on Chicago WhiskyFest for me. As you can probably tell, I had a great time. Hopefully I didn’t sound like a ad for WF – it’s expensive and may not be for everyone. But if you have an opportunity and would like to attend check out WhiskyFest online. The San Francisco and New York events are later this year.

Drink your Whiskey!

-Jason

Interview with Jim Rutledge, Four Roses Master Distiller (Part 3)

This is the final segment of a 3 part interview with Jim Rutledge, the Master Distiller at Four Roses. Frankly, this was my favorite part of the conversation because it shed so much light on Jim’s thoughts on the industry. What fantastic insight from arguably the most noted Master Distiller in the American Whiskey Industry today.

This piece of video starts after I had asked a question to Jim about the somewhat touchy subject of “blending”. I was concerned he might give me the boot for even bringing it up. I’m serious – I wasn’t sure how he was going to respond. The term “blended whiskey” was talked about a good bit in my piece on the history of Four Roses. And when you consider their history, it makes perfect sense why Four Roses would want to move far away from associating with the term “blend”. On their website they even go so far as to describe the “blending” of their 10 recipes of straight bourbon into their batched products as “mingling”. Remember, “blended whiskey” has historically referred to whiskey blended with grain neutral spirits (GNS). Some folks consider it whiskey-flavored Vodka.

I feel the connotation associated with this term is old and stodgy. It doesn’t have to be negative. If you’re interested to learn more about great blending, I encourage you to do a search on Compass Box Whiskey Company and owner John Glaser. Compass Box is doing amazing stuff, and it’s all blended whiskey (or vatted). In the course of this segment, Jim Rutledge talks about David Perkins, proprietor of High West Distillery and Saloon in Park City, Utah. David worked a bit with Jim before starting High West. High West distills their own spirits (Vodkas, “white” whiskey, and a number of other cool things in the works), but like Compass Box, they source (purchase from other distilleries), blend, and bottle some fantastic stuff. I’ve reviewed some of them here and here. In short, blending is an art and can be a big part of creating a great whiskey.

Now let’s look back at Four Roses. I’ve always felt that Four Roses, more than any other American Whiskey Company, was the most like the Scotch Industry in their philosophy and approach. They distill 10 different straight bourbon whiskeys, and blend them to create harmonious end products (for all but their Single Barrel products of course). In my opinion I consider this ultra premium blending or vatting of various straight bourbon recipes. It just all happens inside their own walls. But did Jim agree?…….

In addition to touching on that subject, Jim also talks about the prospects of a Four Roses Straight Rye Whiskey (cross your fingers and give your opinions to Four Roses if you want it!), his thoughts on the craft movement, and finally the level of camaraderie between the Master Distillers and other distilleries.

I hope you’ve enjoyed this 3 part conversation, because I really enjoyed doing it. What a pleasure to speak with Jim Rutledge, and I look forward to the opportunity to do so again……….hopefully soon.