Beginner’s Guide to Bourbon

Bourbon can be enjoyed without memorizing distilleries, mash bills, barrel types, or tasting terminology. You do not need to identify five different kinds of oak or name every spice in the glass. You only need a little background, a willingness to taste slowly, and an idea of what you enjoy.

Whether you are ordering your first neat pour, pairing bourbon with a wood-fired steak, or exploring a bourbon cocktail, this beginner’s guide will help you approach the experience with confidence.

At NANDO Steakhouse in downtown Evansville, bourbon is part of a broader dining experience built around flame, flavor, premium steaks, and thoughtfully selected spirits.

What Is Bourbon?

Bourbon is a type of American whiskey. All bourbon is whiskey, but not all whiskey qualifies as bourbon.

Under federal standards, bourbon must:

Be produced in the United States
Be made from a fermented grain mixture containing at least 51 percent corn
Be distilled at no more than 160 proof
Enter a new charred oak container at no more than 125 proof
Be bottled at no less than 80 proof
Contain no added coloring or flavoring

The federal standard of identity for bourbon whiskey establishes these requirements. The Kentucky Distillers’ Association also provides an approachable overview through its Discover Bourbon guide.

Despite bourbon’s close association with Kentucky, it can legally be produced anywhere in the United States.

Does Bourbon Have to Be Aged for a Certain Number of Years?

A whiskey labeled simply “bourbon” does not have a minimum age requirement, although it must spend time in a new charred oak container.

“Straight bourbon whiskey” must be aged for at least two years. If straight bourbon is less than four years old, its label generally needs to include an age statement.

Longer aging does not automatically make a bourbon better. Climate, barrel location, proof, wood characteristics, and the distiller’s intended flavor profile all influence when a bourbon reaches maturity.

How Bourbon Is Made

Although production methods vary by distillery, bourbon generally follows four major stages.

1. Creating the Mash

The distiller combines grains with water to create a mash. Corn must account for at least 51 percent of the grain recipe.

The remaining grains often include rye, wheat, and malted barley. Their proportions can influence the bourbon’s personality.

Corn tends to contribute sweetness. Rye is commonly associated with peppery or spicy notes. Wheat can create a softer impression, while malted barley supports fermentation and may contribute cereal or toasted flavors.

2. Fermentation

Yeast is added to the cooked mash. The yeast converts sugars into alcohol and creates flavor compounds that can remain noticeable after distillation and aging.

Different yeast strains can contribute fruity, floral, spicy, or nutty characteristics.

3. Distillation

The fermented liquid is distilled to concentrate the alcohol and selected flavors. Bourbon cannot be distilled above 160 proof because distilling to a higher strength would remove too much of the grain character.

4. Aging in New Charred Oak

The clear spirit is placed into a new charred oak container. As temperatures change, the whiskey moves in and out of the wood, extracting color and flavor.

The barrel can contribute notes commonly described as:

Vanilla
Caramel
Toasted sugar
Baking spice
Oak
Smoke
Nuts
Dark fruit

The final flavor reflects more than time alone. The mash bill, yeast, distillation method, entry proof, barrel char, warehouse conditions, and blending decisions all play a role.

Bourbon Terms Every Beginner Should Know

You do not need an extensive vocabulary, but a few common terms make a spirits menu easier to understand.

Mash Bill

The mash bill is the recipe of grains used to produce the bourbon. Every bourbon contains at least 51 percent corn, but the remaining grain mixture helps shape the flavor.

Proof

Proof measures alcohol strength. In the United States, proof is twice the alcohol by volume.

For example:

80 proof equals 40 percent alcohol by volume
100 proof equals 50 percent alcohol by volume
120 proof equals 60 percent alcohol by volume

Higher proof does not necessarily mean higher quality. It means the spirit contains more alcohol, which can carry more concentrated flavor but may also create more heat.

Wheated Bourbon

A wheated bourbon uses wheat as a prominent secondary grain instead of rye. These bourbons are often perceived as softer, rounder, or sweeter, although every bottle is different.

High-Rye Bourbon

High-rye bourbon contains a relatively large percentage of rye within the remaining mash bill. “High rye” does not have a single federally established percentage. These bourbons are often associated with spice, pepper, or herbal notes.

Single Barrel

A single-barrel bourbon is bottled from one individual barrel. Because every barrel ages somewhat differently, flavor can vary between releases.

Small Batch

Small batch usually means that a producer combined a limited selection of barrels. However, the phrase does not have one universal federal definition, so its meaning varies by brand.

Barrel Proof or Cask Strength

These terms describe whiskey bottled at or close to the proof at which it left the barrel. Barrel-proof bourbon is often more concentrated and may benefit from a few drops of water.

Double Oaked

A double-oaked bourbon spends additional time in a second oak barrel. This process can intensify notes such as toast, vanilla, caramel, and wood spice.

What Does Bourbon Taste Like?

There is no single bourbon flavor. Still, many bourbons share a foundation of sweetness from corn and flavors developed through charred oak aging.

Common tasting notes include:

Caramel and brown sugar
Vanilla
Cinnamon and baking spice
Cherry, apple, or dried fruit
Toasted nuts
Chocolate
Tobacco
Leather
Smoke and oak

Tasting notes are comparisons, not added ingredients. If a bourbon reminds you of vanilla, that does not mean vanilla was added to the bottle.

Your interpretation is also personal. One guest might notice cherry while another tastes plum. Neither person is necessarily wrong.

How to Order Bourbon

There is no single correct way to drink bourbon. Choose the preparation that makes the experience enjoyable for you.

Neat

A neat pour is served at room temperature without ice or added water. This provides the most direct expression of the spirit.

If you are trying a new bourbon, begin with a small sip. Allow your palate to adjust before deciding whether the proof feels too strong.

With a Splash of Water

A few drops of water can reduce the perception of alcohol and make certain aromas easier to notice. This can be particularly useful with higher-proof bourbon.

Add water gradually. You can always add more, but you cannot remove it.

On the Rocks

Bourbon on the rocks is served over ice. Cooling and dilution can soften the alcohol and change the flavor over time.

A large cube usually melts more slowly than several small cubes, allowing the drink to remain concentrated longer.

In a Cocktail

Cocktails are an excellent introduction to bourbon. An Old Fashioned keeps the whiskey at the center of the drink, while ingredients such as bitters, citrus, sugar, or liqueur can make its flavors more approachable.

Ordering a cocktail is not an inferior way to enjoy bourbon. It is simply a different expression of the spirit.

How to Taste Bourbon in Four Steps

The Kentucky Distillers’ Association recommends paying attention to appearance, aroma, flavor, and finish.

1. Look

Observe the bourbon’s color. It may range from light amber to deep copper or brown.

Color can offer clues, but it is not a dependable quality ranking. Proof, aging conditions, barrel char, and filtration can all affect appearance.

2. Smell

Bring the glass toward your nose without pushing it too close. Alcohol vapor can overwhelm more delicate aromas.

Try a few short, gentle sniffs. Look for broad categories such as sweet, fruity, spicy, woody, or toasted.

3. Sip

Take a small sip and allow it to move across your palate. The first sip may feel dominated by alcohol. A second small sip often reveals more flavor after your palate adjusts.

4. Notice the Finish

The finish is what you experience after swallowing. It may be short and clean or long and warming. Notice whether the flavor becomes sweeter, spicier, drier, or more oak-forward.

You do not need to produce a sophisticated tasting note. “Sweet at first, spicy at the end” is a completely useful description.

Exploring Bourbon at NANDO Steakhouse

NANDO’s spirits and cocktail menu gives both beginners and experienced whiskey drinkers several ways to explore.

The current spirits selection includes familiar and distinctive labels such as:

Woodford Reserve Double Oaked
Russell’s Reserve Single Barrel
Four Roses Single Barrel
Elijah Craig Toasted
Starlight Cigar Batch

Availability may change, so ask your server or bartender about current pours and recommendations.

If you would prefer a cocktail, the current menu includes bourbon-forward options such as the New Fashioned, made with RD1 Amburana Bourbon, vanilla syrup, tobacco bitters, and amaro.

The Vintage Proof is a New York Sour made with Michter’s American Whiskey, Amaro Montenegro, fresh lemon, demerara syrup, and an Argentinian Cabernet float. Bright citrus meets bittersweet depth and rich dark fruit in a smooth, layered finish.

How to Pair Bourbon With Steak

Bourbon and steak work well together because both can offer caramelized, toasted, smoky, and savory characteristics. The best pairing usually considers the intensity of both the spirit and the food.

Ribeye

A richly marbled ribeye can stand up to a fuller bourbon with noticeable oak, spice, or toasted sweetness. A double-oaked or higher-proof selection may complement the steak’s char and richness.

Filet Mignon

Filet has a more delicate flavor than ribeye. A softer wheated bourbon or balanced lower-proof pour can accompany it without dominating the meat.

New York Strip

The New York strip’s combination of beef flavor and firmer texture works with many traditional bourbons. Look for a balanced pour with caramel, oak, and moderate spice.

Japanese A5 Wagyu

A5 Wagyu is exceptionally rich, so consider a smaller bourbon pour and sip slowly. A balanced bourbon may work better than an extremely tannic or high-proof option that could overwhelm the Wagyu’s texture.

Dessert

Bourbons with vanilla, caramel, nut, chocolate, or dark-fruit notes can pair naturally with many desserts. Ask your server whether the evening’s dessert selection offers a suitable match.

Pairing remains personal. A recommendation is a starting point, not a rule.

Your First Bourbon Experience Does Not Need to Be Complicated

If you are new to bourbon, begin with one simple question: Do you want something soft and sweet, spicy and energetic, or bold and oak-forward?

From there, a bartender can recommend a neat pour, an ice-friendly bourbon, or a cocktail that suits your preferences. You can also compare two contrasting pours to learn what you enjoy.

The goal is not to choose the most expensive bottle or the highest proof. It is to find a flavor and serving style that make you want to take another thoughtful sip.

Discover Bourbon and Wood-Fired Steak in Evansville

Explore bourbon alongside USDA Prime steak, dry-aged Black Angus, certified A5 Japanese Wagyu, seafood, and signature cocktails at NANDO Steakhouse.

NANDO is located at 415 Main Street in downtown Evansville. View the menu and reserve your table.