5 May 2014

SPIRITS: Southern Food, Southern Drink

BOURBON. What does the name evoke for you? The chocolate-rich Brit-biscuit dipped to almost breaking point in strong Arabica coffee? Heady scents of split vanilla steeped in cream? Or a crisp rendition of the first beer brewed in Europe’s far-flung, rugged isle, Réunion? While all may lay claim to the name, a spirit connoisseur’s first thought will be of the barrel-aged corn-based American whiskey, bourbon, a spirit with such vociferous fans that its flavour spectrum is etched into law.