Eastside distillery, located in Southeast Portland's distillery row has been producing small batch vodkas, rum and whiskey since 2009. It wasn't until 2012 that the 4 year straight bourbon Burnside was introduced. The nice folks at Eastside recently sent me some spirits to taste. I received the Burnside Bourbon 4 year and the Burnside Oregon Oak Bourbon.
The Burnside Bourbon 4 year is sourced from multiple producers, aged 4 years and bottled at 96 proof. The bourbon is bold and rich with just a hint of sweetness. One of Oregon's most popular bourbons it's best used in classic cocktails like the Manhattan, Sazerac & Old Fashion.
The Burnside Oregon Oak Bourbon is a twice barreled bourbon with excellent flavor. It uses the same whiskey but continues the aging process, in a heavy charred oak barrel, for an additional 60 days, adding a layer of oak taste to the spirit. It also mixes well. I tried it in the Sazerac but prefer it on ice.
The Sazerac is a New Orleans variation of the whiskey cocktail. Traditionally made with cognac or rye, absinthe, bitters and sugar. In the recipe below I used the Burnside Bourbon 4 year and enjoyed the new dimension it added to this classic cocktail.
1 sugar cube
2 1/2 ounces Burnside Bourbon 4yr.
2 dashes Peychaud's bitters
1 dash Angostura bitters
In an Old-Fashioned glass muddle a sugar cube with a few drops of water. Add several small ice cubes and the bourbon the Peychaud's bitters, and the Angostura bitters.
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. Garnish with a twist of lemon peel.