When the Back Nine Turns into Bourbon Hour

A perfect contrast of #10 and #9—holy toast and outlaw heat.

🥃 From Front Porch to Back Nine

The 12 Pours of Summer: #10 & #9

Bold truth: Summer whiskey doesn’t need a tan—it needs character.
Some bottles bring the sun. These two bring the soul.

🔥 A Story of Sandtraps and Smoke

Couple summers back, my buddy Chuck invited me for what he claimed would be a “casual round” of golf.

Casual, my ass.

It was 98 degrees in the shade, my clubs hadn’t seen daylight in months, and Chuck brought a flask instead of a water bottle. But I went. Because where Chuck goes, good whiskey follows.

By hole three, I was sweating like a preacher at a poker game. Chuck handed me the flask with that familiar twinkle. One sip, and boom—Elijah Craig Toasted Barrel. Rich, warm, smoky. Like church camp and burnt ends had a baby.

“Front nine is for the Lord,” Chuck grinned. “Back nine’s for the devil.”

That back nine? Slower. Deeper. Cooler. Somewhere between losing three balls and finding enlightenment, he cracked open a second surprise: Smoke Wagon Small Batch. Nevada-made heat with a Vegas heart.

We didn’t finish the game. Didn’t care.

We found a shaded bench, poured what was left, and toasted to bad golf, good friends, and the magic of a flask packed with story.

Let’s break these pours down...

Style: Kentucky Straight Bourbon, Toasted Finish
Proof: 94
Region: Kentucky
Vibe: Campfire sermon meets Sunday roast

Tasting Notes:

  • Nose: Caramel, baked apple, cinnamon toast

  • Palate: Toasted oak, marshmallow, brown sugar

  • Finish: Long, warm, slightly smoky—like a slow gospel hymn

Why it’s on the list:

This one’s made for porch swings and reflective sips. The toast adds just enough depth to make it sing without shouting.

Best way to drink:

Neat, with a side of deep thought. Ice optional. Hymnal encouraged.

Style: High-Rye Straight Bourbon
Proof: 100
Region: Nevada
Vibe: Wild west swagger in a gold-plated tux

Tasting Notes:

  • Nose: Vanilla bean, nutmeg, leather

  • Palate: Spicy oak, stone fruit, pipe tobacco

  • Finish: Bold, dry, and lingers like a poker night win

Why it’s on the list:

Because desert heat deserves desert whiskey. This one’s built for long nights, big bets, and bigger stories.

Best way to drink:

On a big rock. Out of a heavy glass. With a soundtrack of Waylon Jennings or silence.

🍹 The Art of Mixing: The Toasted Cherry Buck

A cocktail for those slow-burning nights when the fireflies are dancin’.

Ingredients:

Instructions:

  1. Shake the bourbon, lime, and cherry syrup with ice.

  2. Strain into a Collins glass over fresh ice.

  3. Top with ginger beer.

  4. Garnish with a skewered cherry and lime wheel.

Flavor profile:

Sweet, spicy, and fizzy—like summer romance in a highball.

🥩 Flavor Pairing Picks

With Elijah Craig Toasted Barrel:

  • Glazed pork ribs

  • Grilled peaches with vanilla cream

  • Milk chocolate almond bark

With Smoke Wagon Small Batch:

  • Dry-aged ribeye with cracked pepper

  • Roasted pecans with smoked salt

  • A strong, peppery cigar (Camacho Corojo works wonders)

💡 Big Lesson

Summer pours don’t need to be breezy—they just need balance. One bottle brings the warmth of a fire. The other? The thrill of the chase. Good whiskey isn’t just for sipping. It’s for experiencing.

🥃 Repeatable Proverb:

“A summer pour should warm the soul, not just the glass.”

📚 Book Plug: “Whiskey, History & 5 Damn Good Stories”

Still thirstin’ for more stories?
Get my top five whiskey tales—perfect for BBQ banter or barstool bragging.

✅ Rebels
✅ Barrels
✅ Bootleggers

📣 Let’s Keep Pourin’

If this article lit a fire in your flask:

🔥 Tap ‘save’ for your next whiskey night
💬 Comment your favorite summer cocktail combo
Star it if Smoke Wagon's already your secret weapon
📤 Share it with your golf crew or front-porch friends

Cheers to pours that talk back.
Stay smooth, stay bold, stay curious.
—Ethan “Neat” Whitmore

P.S. Coming This Friday: a bourbon for beach bonfires and a bottle so sweet, it should come with a warning label. Don’t miss #8 and #7—it’s about to get downright delicious.

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