Bourbon & American Whiskey's roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky.
In 1964, the US Congress established federal regulations for producing the spirit. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any coloring or flavoring additives. Unlike Scotch or cognac, American whiskey must by law be aged in new, charred oak barrels and no more than 160-proof (80% alcohol by volume). In order to be classified as "straight" whiskey, it must be aged for at least two years and unblended. American whiskey's entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey, which is a special classification of Bourbon.
Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber color comes from the wood that it's aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.
Over the last ten years, bourbon has seen a rapid rise in popularity around the world. Demand has grown so much that distillers are having trouble keeping up. What’s driving sales are premium, small-batch bourbons, including Maker’s Mark, Knob Creek, Russell’s Reserve and Michter’s. Whether you’re in Louisville, New York or even Melbourne, Australia, you won’t have to look hard to find a bottle of good bourbon.
Here’s a shot of spelling with your glass of bourbon: Whisky from Scotland, Canada and Japan is spelled without an “e.” Whiskey from Ireland and the United States is usually spelled with an “e.”
HOW TO DRINK BOURBON & AMERICAN WHISKEY: Purists drink bourbon straight, but it’s often served in a rocks glass with a few ice cubes and a splash of water, in what industry legend and Jim Beam’s grandson Booker Noe called “Kentucky iced tea.” Like most whiskies, bourbon works well with club soda and ginger ale. The spirit is also the base for many classic American cocktails, including the Mint Julep, Old Fashioned, Presbyterian, Horse’s Neck, Ward Eight and Brown Derby.
There’s a wealth of flavors that come bursting out of those bottles. Time to nail them.
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In 1776, Elijah Pepper launched his family business, selling “Old ‘Pepper’ Whisky” to thirsty Americans, and buying a splendid estate in Kentucky where he could distill it. Today, Woodford Reserve Bourbon is crafted in small batches right on the same historic site. Louisville native Chris Morris is Woodford Reserve’s master distiller, carefully surveying the craft […]
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