The second in this series, our story resumes with the Bottled in Bond Act of 1897. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.
The Act created a new type of whiskey, called Bonded, or Bottled-in-Bond (BIB). Bonded whiskey must be the product of one year’s distilling, from a single distillery, aged in a Federally supervised warehouse for no less than four years, and bottled at 100 proof. All Bonded whiskey has a DSP (Distilled Spirits Plant) code on it, the complete list of which can be found online.
The Bottled in Bond Act was brilliant on two levels. On the producer side, people like Colonel E.H. Taylor (of Old Taylor fame, though there’s now an EH Taylor bottling) fought for government supervision of their aging stocks because the public would know exactly what they were buying. On the government’s side, Treasury Secretary John Carlisle wanted to ensure proper payment of Federal tax, which had been a major source of both revenue and headache since 1791’s Whiskey Rebellion.
Curated to list as authentic recipe with information leading back to ~2012 creation. I have assumed that Julian Goglia was the creator as nobody else's name has been associated with it and he was the proprietor that introduced it. The historic calls are included as ingredient notes from what is known and the history section includes links.
I have also remade this again per the above although I substituted Bigallet China-China Amer for Amer Picon, and Woodford Reserve Spiced Cherry Bourbon Barrel Aged Cocktail Bitters for the Old Forester Bohemian Bitters. It is pretty good, although a little sweeter than I would like, probably due to the Bigallet. I haven't made Amer Boudreau (uses Ramazzotti and a dried orange peel tincture), but it might be the "secret sauce" for replicating the original flavor profile and slightly redder/purplish color. I might make a small sample with fresh orange peels I have on hand to give it a spin.
Best Nixta cocktail I've had so far, even though I subbed Mezcal for Raicilla and had to leave out the cilantro because I didn't have any. Looking forward to trying it again when I get some!
Solid 4+. BroVo Amaro #14 is a good sipper on its own, but I find it somewhat challenging to employ effectively in cocktails. In this drink the BroVo is center stage, but with a well-composed supporting cast. The drier hogo of the El Dorado 3 yr I used blended well with Jameson and the woody/nutty oloroso sherry; forming a chorus with the chocolate herbal of the amaro, linked by the subtle Banane du Bresil I chose. The chocolate bitters provide just the right amount of boost to BroVo's inherent chocolate vibe.
Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.
Hovers right on the edge of too much astringency.