Cleveland Underground Apple Bourbon Whiskey Sour

Ah… there are times when a chilled whisky sour just hits the spot! Which is exactly why our bourbon evening closed with a non-traditional take on this whiskey cocktail standard.

This isn’t quite what we tried but pretty close…

Underground Whiskey Sour
  • 1 ½ oz Underground Bourbon
  • 1 tsp lemon juice
  • ½ tsp sugar
  • 1 drunken cherry
  • Chickpea froth
DIRECTIONS
  1. In an old fashioned glass, add Underground Bourbon, lemon juice, and sugar
  2. Shake with ice and strain into chilled tulip glass
  3. Add the froth
  4. Garnish with a cherry

Often it is made with frothed egg white… in our case we had a less traditional “vegetarian” version made with the froth from boiling chickpeas – which works surprisingly well.

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Cleveland Underground AP Bourbon Whiskey 45%

One of the great things about our Mumbai whisky tasting groups is their adventuresome bent. When opportunity arises to grab something distinctly different, we do!

This was one such experiment from Cleveland Underground closed our bourbon evening.

We sampled it blind and here is what we found…

Cleveland Underground AP Bourbon Whiskey finished with Apple Wood Batch 3 Bottle 1638 90 Proof 45%

  • Colour – We just had to observe this was bright almost reddish with jewel tones
  • Nose – Fresh mash, medicine capsule, wet oats, uncooked porridge, atta flour for making chapatis, sour dough yeast
  • Palate – Frankly a bit weird, tricky on the palate, very untypical, some unboiled peanuts or groundnuts, quite curious
  • Finish – Bitter end

To be honest, we weren’t terribly impressed. There was something rather peculiar about this one which was certainly different but not necessarily in a good way.

With the reveal it was shared this bourbon has taken an experimental approach to maturation – starting with wood barrels, the whisky matures this way for approx 6 months. Then it is transferred to stainless steel tanks where the wood staves from the barrels are added then alternate pressure cycles and temperate to accelerate the maturation process.

The whole raison d’etre of Cleveland Underground whiskies is to push the boundaries. Their bourbon’s include whiskies finished not only with Apple, but also Sugar Maple Wood,  Black Cherry Wood, Honey Locust Wood, and Hickory Wood.

And while it is terrific to experiment, not all experiments are successful with all audiences. With our tasting group, this particular approach didn’t hit the mark in Mumbai.

What do the Cleveland folks have to say about their Apple Wood?

Light and airy body. A tender sweetness with notes of baking spice backstopped by an almost tart finish.

Hmm… don’t think we would agree but still wish the Cleveland Underground team well for their endeavours to do something different.

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Mithcher’s Small Batch Bourbon Sazerac Cocktail

After sampling Mitcher’s Small Batch Bourbon solo, we had a change to try it in a different avatar – an exceedingly good Sazerac… so good that a few even had a repeat!

Mitcher’s Small Batch Bourbon L16F747 45.7% (91.4 proof)

This isn’t quite what we tried but pretty close…

  • 2 1/2 oz. Mitcher’s small batch bourbon whisky
  • sugar cube
  • dashes bitters
  • Absinthe
  • Lemon peel
  • Old-fashioned glass
Directions:
  1. In an Old-Fashioned glass, muddle a sugar cube with a few drops of water.
  2. Add several small ice cubes and the whiskey and bitters.
  3. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess.
  4. Garnish with a twist of lemon peel

The quality of the absinthe makes all the difference. In our case, we had a Czech absinthe – Bairnsfather;’s Reality Absinth – that was truly exceptional.

Our Bourbon trio included:

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FEW Bourbon Manhattan Cocktail

After enjoying the FEW Bourbon straight up, it was time for cocktails!

While I’m not sure if this is exactly what was whipped up for us, this is in the same territory…

FEW Bourbon Manhattan

  • 2 oz. FEW Bourbon Whiskey
  • 1 oz. Italian vermouth
  • dashes Angostura Bitters
Directions
  1. Stir the whiskey, vermouth, and bitters well with cracked ice.
  2. Strain into a chilled cocktail glass and garnish with a twist or a maraschino cherry.

In this case, the cherry was soaked in a rather fine bourbon, and naturally it was also a quality vermouth, hence the results were frankly fabulous.

Our Bourbon trio included:

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FEW Bourbon 46.5%

The beauty of bourbon is how its full sweet flavours can make a killer base for a solid cocktail. The better the bourbon, the better the base, the better the cocktail.

And that’s just what we explored with our FEW Bourbon Manhattan…

First we sampled it blind, then we had it in a specially crafted cocktail.

FEW Bourbon 46.5% Batch 17H30

  • Nose – Fresh yeasty, flowers… like marigold or chrysanthemums, light citrus, quite sweet, light sacred ash, honey, raisins and apricots, dusty grains, perfume and lightly sour
  • Palate – Tastes quite different than the nose indicated, spice, cloves and oils, not at all harsh, sweet, with a walnut bitterness, something odd not normally found in whiskies like pulses or lentils
  • Finish – Minimal and a bit bitter.

While it came across as a bit soft and thin, there was still plenty going on. For the bourbon fans in the room, there was no doubt this was a fine specimen. Too soon our wee snifters with just a few sips were empty and it was time to move on to the next…

But this wasn’t it for us! No siree! After the teasing sample, out came one really quite fabulous Manhattan.

What do the folks at FEW have to say about their Bourbon?

Southern Tradition meet Norther Rye…

This spirit, distilled through timeless liquor-making techniques, utilizes a three-grain recipe that infuses generations of Southern tradition with the spiciness of northern rye and a touch of malt for smoothness. FEW is hand-crafted through a small-batch process in charred oak barrels to age its bourbon whiskey.

In a terrific twist, FEW Spirits takes their name from Frances Elizabeth Willard, a key figure in the Temperance Movement, The craft distillery is based in Evanston which has seen its fair share of Prohibition…. which sparked the creation of a remarkable array of illicit liquor plus import of Canadian rye whisky that was sometimes so harsh it had to be mixed up with various ingredients… making way for the famous flapper accoutrement – the cocktail!

Our Bourbon trio included:

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