Restaurants mix batches of bourbon

This is a summary. To read the whole story subscribe to

The Seaport Boston Hotel’s beverage director Eric Loring sniffed and sipped from three small plastic cups, jotting down the kind of notes you might expect to see at a wine tasting. He recorded the taste of “sweet,” “oaky” and “nice spice” flavors.

“You can feel the heat on your lips and just on the tip of your tongue,” he said after downing another.

Loring was sampling blends mixing three bourbons in a dozen different proportions, looking for the perfect combination to sell at the hotel as its own uniquely flavored spirit. Like many other hotels, restaurants, bars and even liquor stores, the Seaport Hotel is trying to capture a little bit of the bourbon boom in its own private-label bottles.

Full story for subscribers.

Get the full story with unlimited access to

Just 99 cents for four weeks.