Old Overholt Straight Rye Whiskey 1000ml Spirits Whisky Bourbon Whisky www.Wineglobe.com

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You Are Here: Spirits > Whisky > Bourbon Whisky >

Old Overholt Straight Rye Whiskey 1000ml
Kentucky, USA

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Product Notes:
Deep amber, with a copper cast. Moderately full-bodied. Toffee, dried pear, smoke. Round, smooth texture. Fairly soft and lush on the palate. Powerful, balance of brown spice notes, delicate fruit and campfire embers. Elegant, engaging finish.

About Varietal:
Bourbon is an American form of whiskey named for Bourbon County, Kentucky. By United States law, it consists of at least 51% corn � typically about 70% � with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.

Bourbon must be put into the barrels at no more than 125 U.S. proof. After aging it is diluted with water and bottled. Bottling proof for whiskey must be at least 80 proof (40% abv) and most whiskey is sold at 80 proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 142 proof have been sold. Some higher proof bottlings are "barrel proof."

Bourbon can legally be made anywhere in the United States where it is legal to distill spirits. Legitimate production is not restricted to Kentucky, although currently all but a few brands are made there, and the drink is associated strongly with that commonwealth.[1] Illinois once produced nearly as much bourbon whiskey as Kentucky, and bourbon continues to be made in Virginia. In the past bourbon has been made in Pennsylvania, Indiana, Ohio, Tennessee, Missouri and Kansas.

Recipe:
Bourbon Chicken Wings
INGREDIENTS:
24 chicken wings
3 tablespoons bourbon
3 tablespoons olive oil
1 tablespoon finely grated lemon peel
Juice of 1 lemon (about 2 to 3 tablespoons)
1 cup fine, dry, unseasoned bread crumbs
1 tablespoon sweet Hungarian paprika
salt and freshly ground black pepper to taste

PREPARATION:
Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.

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