Redwood Empire Hyperion

HYPERION is a bourbon from Redwood Empire, and the details supplied for it don't include a proof, age statement, mash bill or tasting notes. So the notes below describe what bourbon of this type usually delivers. They are not measured claims about this bottle. By US definition, bourbon is made from at least 51 percent corn and aged in new charred oak. That gives the style its familiar profile: caramel and vanilla from the charred barrel, a rounded corn sweetness, and baking-spice or light toasted-oak notes. A higher rye share in the mash bill tends to add pepper and dried herbs. A higher wheat share tends to give a softer, breadier palate. Expect something in that range, and check the label for the specifics. A first pour is best neat in a Glencairn glass. Its tapered bowl concentrates the aromas, so you can pick out the oak, vanilla and grain before tasting. If the spirit feels hot on the first sip, add a few drops of room-temperature water. This loosens the alcohol's grip and often brings out sweeter, fruitier notes. A single large cube in a rocks glass is the better choice for slower sipping. It chills the pour and dilutes it gradually, and it mutes the sweetness a little, which suits a bourbon on the sweeter side. In cocktails, a bourbon like this suits drinks that rely on corn sweetness and oak. For an Old Fashioned, stir two ounces over ice with a sugar cube or a teaspoon of simple syrup and two or three dashes of Angostura bitters. Strain over fresh ice and finish with an orange peel. For a Manhattan, stir it with sweet vermouth, usually in a 2:1 ratio, plus bitters, and serve it up with a cherry. In a Whiskey Sour, fresh lemon juice and a little simple syrup balance the bourbon's richness. Add an egg white if you want a silkier texture. For a Highball, pour it over plenty of ice and top with cold soda water, or ginger beer if you want more spice. A lemon wedge helps lift it. For food, bourbon of this kind goes well with smoked or barbecued meats, aged cheddar, roasted nuts and dark chocolate. The caramel and oak notes match the char and sweetness in those dishes.