Premium bourbon whiskey labels have been gained popularity as part of a growing interest in fine whiskey. Indeed, this rising interest in high quality whiskey in is directly responsible so many premium bourbon labels on the market. While the craft of bourbon-making is not quite as advanced as that of scotch-making, it is catching up quickly. Premium bourbon whiskeys are uniquely American, and stand up very well among the finest premium liquors in the world.
Identification
Premium bourbons are similar to mass-market bourbons in specific ways. This is because the standards for bourbon whiskeys are set by law. These standards require that the alcohol must be made from a mixture that contains at least 51% corn, it cannot be distilled to higher than 160 proof, and it must be aged in new charred oak barrels for at least two years. Bourbon whiskey does not necessarily need to be made in Kentucky, although most of it is. The limestone groundwater of Kentucky lends quality to the taste of Kentucky-made bourbon, and this is not generally found elsewhere.
Types
There are two basic types of premium bourbon: single barrel and small batch. Both terms are descriptive. A small batch bourbon is literally drawn from a small batch, which reflects the greater craft that has gone into making it. However, small batches are blended, just as mass-market bourbon is. Single barrel means that the whiskey has been bottled from the contents of just one barrel, and is not blended. Examples of premium bourbon labels include Black Maple Hill, Booker's, Basil Hayden, and Elijah Craig.
Benefits
The care and aging that goes into a premium bourbon produces a superior product, albeit at greater cost. For example, aging a whiskey longer means greater evaporation from the barrels, which in turn means less final product. Arguably all the premium bourbon labels are superior to even the best mass-market bourbon, such as Maker's Mark.
Features
A premium bourbon shares certain characteristics with its mass market cousins, due to the legal standards for making bourbon. They all share an amber-caramel color, charcoal smoky flavor, and thick sweetness. Premium bourbons, however, are more complex and not as harsh, reflecting the greater care that goes into distilling them, and the greater time spent aging them. Even a bourbon known for its fire and bite like Knob Creek is smoother both on the palate and going down than a mass market like Wild Turkey. Fire and harshness are not the same.
Considerations
While there is nothing saying a single barrel bourbon must necessarily be drawn from a small batch, this is invariably the case. Both are typically aged longer than is the case with mass-market bourbon.
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