We Investigated Bourbon's Biggest Myth—it Isn't Entirely Untrue

Plus: Why Does My Whiskey Get Cloudy? Learn why at mensjournal.com. Having trouble viewing this email? [Open in browser.]( SEP. 25, 2024 FROM OUR EDITOR   [We Investigated One of Whiskey's Biggest Myths—it Isn't Entirely Untrue]( Whether I’m checking a bottle rating on Distiller while shopping or scrolling r/bourbon reviews on my couch, I keep seeing some version of the phrase, “but it was a neck pour.” This qualifier tends to accompany descriptions of more expensive bottles that leave their new owners less than whelmed. The phrase found me at home, too. A couple weeks ago, I was sitting down with a buddy to enjoy the spoils of his 40th birthday. He popped open a highly-regarded solera whiskey that was smooth as butter, but surprisingly simple. “Eh, neck pour,” he said, swirling the glass and setting it down to rest. We returned to it an hour later and enjoyed it more, but after sampling a few intervening bottles, it’s tough to say what had changed more, the whiskey or our enthusiasm for another dram. I began wondering if I’d been needlessly suffering through subpar first pours on fresh bottles all along—what a waste. So last week I reached out to a few whiskey experts that work behind bars and in labs to determine whether the neck pour is a real phenomenon. They confirmed that something indeed happens when you pop a bottle, but it’s not quite what many expect[...continue reading.]( –Matt Allyn, Men’s Journal Editorial Director [READ MORE]( ASK MJ: WHY DOES MY WHISKEY GET CLOUDY? [ASK OUR EXPERTS](mailto:Whiskey@MensJournal.com?subject=Whiskey%20Wednesday%3A%20Ask%20Our%20Experts) Even if your glass looks like it suddenly contains an IPA, know that the spirit is still perfectly safe and will likely taste the same as before. You’re just seeing oils and proteins that can form a haze when spirits below 86 proof sit at room temperature. Most distillers prevent this with a chill filtration process to remove those tiny particles, but some believe this strips away flavor. As a result, many high-end whiskeys are touted as non-chill filtered. Adding ice or water, of course, can dilute any bigger spirit to under 86 proof and create a haze from particles that weren’t filtered out. Have a brown liquor question? Ask our experts at Whiskey@MensJournal.com WHAT WE'RE DRINKING RIGHT NOW [Bardstown Wheated Bottled-In-Bond Bourbon]( I’m a sucker for anything wheated that weighs in around, or just north of, 100 proof—you can guess which Weller I try to stock. And at roughly $50, I was happy to take a chance on this 6-year bottled-in-bond from the well-respected Bardstown Bourbon Company. It’s part of their Origin Series, which makes use of local Kentucky grains. From my glass, I was struck by the toasted peach and white grape with oak on the nose backed by caramel corn. The sweet wheat comes through on the tongue to balance out a touch of heat with honey, fresh bread, and toffee. After my first dram, I texted a fellow wheater fan to grab a bottle of his own. For my second, I lined it up next to a short pour of Weller Antique 107. The Bardstown is no copycat, but impressively uses a similar palette to create a tasty complement to the Weller I’ve long admired. –M.A. [READ MORE](   🥃 THIS WEEK IN WHISKEY   [This Rare Bourbon Style Could Be the Next Frontier for Whiskey Lovers](   [How to Drink Whiskey Neat](   [Redbreast's New Whiskey Is Spectacular—Thanks to This Special Cask](   [Costco Unveils Its 2024 Whiskey Advent Calendar](   JOIN US ON SOCIAL: [Facebook]( [Twitter]( [Instagram]( [RSS]( ©2024 The Arena Media Brands, LLC. Men’s Journal is a registered trademark of The Arena Media Brands, LLC.
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