Jazz, Bourbon whiskey and Kentucky on Pinterest Forward Kentucky Vintage- Bourbon 101- Bourbon whiskey is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is disputed whether the namesake Kentucky county or New Orleans street inspired the whiskey's name.[1] Bourbon has been distilled since the 18th century.[2] See More Bourbon vs. Whiskey: What is Jim Beam® Bourbon? All products Five facts about Bourbon. All bourbon is whiskey, but not all whiskey is bourbon. A strict set of standards from the government regulates what’s what. Learn more about what defines “America’s native spirit” and the difference between bourbon and whiskey below. Fact 1: Just 'cause it's whiskey doesn't mean it's bourbon. Bourbon is kind of like whiskey’s “sweet spot.” Because corn is a sweet grain, the more corn, the sweeter the whiskey—and bourbon needs to be at least 51% corn. Tennessee whiskey? Not bourbon. Canadian whisky? Nope. Scotch? Definitely not bourbon… you get the idea. Fact 2: Bourbon is All-American.

In 1964, under President Lyndon B. Johnson’s administration, Congress declared bourbon "America’s native spirit". Today, bourbon is recognized around the world as America’s native spirit, led by Jim Beam®, the world’s No. 1 bourbon. Fact 3: From barrel to bottle. The only thing that can be added to bourbon is water (and only to bring it down to proof). Other whiskey makers can add colors (often caramel) and flavors to their products. But then, they can’t call their whiskey bourbon. Fact 4: Bourbon must be aged in new barrels. By law, bourbon must be aged in NEW charred oak barrels. Scotch whisky often recycles barrels first used for bourbon. Perhaps they’re hoping to steal some of the bourbon’s deep flavor and complex character. Fact 5: The name is everything. It can’t say “bourbon” on the label if it’s not distilled and aged in the United States. It can’t be “Kentucky Straight Bourbon” unless it’s distilled and aged in Kentucky for at least 2 years. And it can’t say Jim Beam® unless it’s been made by seven generations of one family.

See more See less By law, bourbon must be: Made of a grain mix of at least 51% corn. Produced in the USA. Bourbon: 5 Things You Didn't Know - AskMen AskMen Messages You have no messages Notifications You have no notifications Bourbon: 5 Things You Didn't Know Bourbon: 5 Things You Didn't Know 5 Bourbon Facts You've Been Getting Wrong All Along 2 Page 1 of 2 AskMen has partnered with Bespoke Post to bring you July's Box of Awesome — a kit to barrel-age your own alcohol. Check out the deal here . The box has everything you need but the booze. Here's a little bit of key info on one of our favorite brown liquors — and one that would work perfectly for aging your own drinks. Bourbon 's one of those subjects that tends to inspire strong opinions. Maybe it's the effect of the bourbon itself, but there are some bourbon extremists who claim that the very existence of the United States as a sovereign nation owes something to corn liquor.

We'll stay out of that debate, but it can't be denied that bourbon whiskey is the U.S.'s only native spirit, made as it is from corn, rye (or sometimes wheat) and malt. Bourbon's definition, and how it differs from other whiskies, is the source of some confusion, so we'll start with the basics: Bourbon is a whiskey (not "whisky," which is the Scottish spelling — although Maker's Mark does spell its name "whisky" because it uses a process similar to that of Scotch) that is made with at least 51% corn. It must be aged in new white oak barrels that have never been used before, the insides of which get charred with a torch before being filled with the liquor for aging. In order for a drink to be called bourbon, it can't have any flavor or color additives: just corn, water, wheat or rye, malt, and the coloring effects of the inside of a charred oak barrel. Finally, bourbon has to be between 80 and 160 proof (although, very few clock in above 130). Now that you have the basic definition down, here are five things you didn't know about bourbon.

1- Bourbon can be made anywhere in the U.S. Many people assume that because bourbon is named after Bourbon County, Kentucky, where it was first made in the 1800s, that it must be made in Kentucky to be called bourbon. After all, isn't Jack Daniel's basically the same thing, only it's made in Tennessee? That's a common misconception. According to Maker's Mark Master Distiller Kevin Smith, whiskey can be called bourbon no matter where in the country it's made — it just has to be made according to the rules we laid out above. So why is JD's not bourbon? Because it's filtered through maple wood charcoal before being aged in oak barrels, which is an extra step that isn't included in making bourbon. 2- Bourbon distillers can only use their barrels once When bourbon distillers are done with the barrels they use to age the bourbon, they are reused to age other non-bourbon whiskies. Reusing the barrels makes sense, because they cost around $120 each. For example, Maker's Mark and Jim Beam send some of their barrels across the Atlantic to Scotland, where they're used to age Laphroaig single malt Scotch .

Read on for more of our five things you didn't know about bourbon...AskMen has partnered with Bespoke Post to bring you July's Box of Awesome — a kit to barrel-age your own alcohol. Check out the deal here . The box has everything you need but the booze. Here's a little bit of key info on one of our favorite brown liquors — and one that would work perfectly for aging your own drinks. About Kentucky Bourbon Whiskey: from the Gaelic "water of life." It all began here generations ago, in what was then the frontier wilderness of America. The Governor of Virginia at that time was Thomas Jefferson, he offered pioneers sixty acres of land in Kentucky (then called Bourbon county) if they would build a permanent structure and raise "native corn". No family could eat that much corn, it was too perishable and bulky to transport for sale; so it was turned into whiskey. The perfect combinations of water, climate, corn, white oak forests, and rugged pioneers came together to make what would become a world-renowned product. Kentucky Bourbon is different from other types of whiskeys because of ingredients, aging, the pure, limestone-rich water of Kentucky, and our Kentucky crafted American white oak barrels .

While technology has allowed improvements and standardization in the production of Bourbon today, it's unique flavor is forged from long-standing traditions of distilling here in Kentucky . What Is Bourbon Whiskey: While there are many types of whiskey, from Scotland and Ireland, to Canada and the US, Bourbon is a special form first created, distilled, and aged in Kentucky. Kentucky produces more than 95 percent of the world's bourbon. Production has more than doubled since 1999. The unique nature of Bourbon can be derived from the iron-free water used in the distillation process. Local distillers have used their resources to perfect a world class product with a distinct amber color, and natural flavor. Picture Depicts pioneer distiller James Crow Building his First Distillery In a Log Cabin on Glenn's Creek near Frankfort Kentucky, Crow carried out the experiments that revolutionized whiskey making in America Uniquely recognized as "America's native spirit," by an act of Congress in 1964, no whiskey can call itself Bourbon unless it is manufactured within the United States according to the Bourbon formula.

That is, a whiskey distilled at not higher than 160ï¿½ from a fermented mash of grain containing at least 51 percent corn and stored at not more than 125 proof, in NEW, charred, white oak barrels. Nothing may be added to Bourbon except distilled water to adjust the proof. Bourbon must not be bottled below 80 proof unless otherwise noted on the label that it is diluted. Bourbon is not Bourbon unless the label says so. Kentucky Bourbon has been the preferred drink of Americans since it was first brought to market in the foothills of Kentucky over 200 years ago. The best Bourbon whiskey is made right here where it all started generations ago. Pride in quality handed down to us today, Kentucky Bourbon Whiskey. Kentucky produces more than 95 percent of the world's bourbon. Production has doubled since 1999 — from 455,078 barrels to 937,865 barrels in 2007. About 4.5 million barrels of bourbon were aging in Kentucky at the end of 2007.

Our Water Millions of years in the making Kentucky spring water, purified as it flows over limestone rock formations, is perfect for Bourbon distilling because it is free of minerals that affect taste. This iron-free limestone water is part of what makes Kentucky Bourbon world-renowned. Select Grains The most common Bourbon recipes consist of a mixture of at least 51 percent corn, barley malt and rye or wheat. Each distiller takes great care in selecting the grains, making choices based on quality, ripeness and moisture content. These grains are ground into a meal and mixed in intervals with the iron-free limestone water. The mixture is then "mashed" or cooked. During this process the mash produces starch, which upon further cooking become maltose, or grain sugar. A strain of yeast added to the mixture converts the sugar to alcohol, beginning fermentation. The grain used in Kentucky Bourbon whiskey helps support farm families in Kentucky, and surrounding states Fermentation The yeast feeds upon the mixture of water and grain, called sour mash, in huge tubs. The strains of yeast used in fermenting mash in the various Bourbon distilleries make one brand of Bourbon different from another and are closely guarded secrets in the industry.

The yeast is believed to affect the body, aroma and taste of the Bourbon as much as the aging process. Many strains have been passed from generation to generation in family-owned distilleries and are still used today. Fermentation takes place in large tubs, some with a capacity of up to 50,000 gallons. In the early days of Bourbon making, tubs made of cypress wood were used to hold the mash. Although some distilleries still use cypress, stainless steel tubs are now common. After three to four days of fermenting, the mash is then transferred into another container for distilling. The resulting crystal clear liquid is distilled or separated from the mash. At this point, the mixture is eight to nine percent alcohol, making it 16 to 18 proof. Distilling Distilling is the process of removing the alcohol from the mash, accomplished by heating the mash and capturing the vapor, which contains alcohol and flavoring elements. Continuous stills, and copper pot stills, are used to heat the mash and gather the vapor.

The vapor cools as it travels through the still and is reconverted into a liquid, known in distilling circles as "low wine" or "distiller's beer," containing from 45 to 65 percent alcohol (or 90 to 130 proof). Most distillers use a doubler still, resembling a large pot, to further refine the low wine into high wine, a clear liquid, ready for aging. High wine contains from 50 to 57.5 percent alcohol (100 to 115 proof), depending on the final product desired. However, the higher the proof of a Bourbon, the lower the amount of flavoring elements it contains. Charred Oak Barrels Bourbon is aged in NEW white oak barrels, unlike the used barrels of other whiskey types. This new wood means that the Bourbon draws a great deal of color and flavor from the barrel, with vanilla and caramel predominant characteristics. Think of the new barrels as big sugar cubes that impart that sweet woody flavor and aroma to the Bourbon. To make a Bourbon barrel wood is cut into staves which are super heated and bent into ovular form.

The barrel is then "toasted" by sending it through a small fire for about 12 minutes to caramelize the sugar in the wood. Next, it is applied to a larger fire for 6 to 12 seconds to burn out the inside and produce a charcoal layer. The charring must cover the barrel evenly so the whiskey has a consistent flavor. The new, white oak barrels are filled to capacity with the high wine, ready for several years of aging. During the aging process, the whiskey is said to"breathe" in the barrel. The climate in Kentucky in the summer gets very hot, and cold in the winter. This means that with the rapid expansion and contraction of the spirit into and out of the wood, maturing happens at a quicker rate than for example in the cool, damp climates of Scotland or Ireland. As the liquid ages in the barrel, variations in temperature as the seasons change force it to expand and contract through the caramelized layer of charred wood inside the barrel, "mellowing" it and giving it the distinctive Bourbon flavor and appearance.

The liquid moves 3/4 of an inch in and out of the 1 inch thick white oak, this is why it is important to use only NEW barrels. Bourbon aging must take place for a minimum of two years. If aged less than four years, labeling must include age. Most Bourbons are aged from four to eight years. Some are aged 12, 18, and even 24 years. Most warehouses are built on hilltops or in a staggered format in open fields. They contain several stories of "racks" for housing the barrels and usually allow a certain amount of airflow. Because temperature changes often affect barrels stored on the top story more quickly, some distillers rotate the barrels as they age to even out the process. Temperature changes cause pure water in the Bourbon to evaporate, so the barrels when opened commonly contain much less liquid than when they were filled. Bourbon loses about three percent of its volume for each year of aging, but contains between 10 and 20 percent more alcohol. Because no two barrels of Bourbon have been subjected to the exact changes in temperature, variations in alcohol content and character result.

Most distillers blend Bourbon from the various barrels to ensure a uniform and distinctive final product. Select single barrel Bourbons are becoming more popular. The wood used in our Kentucky Bourbon whiskey barrels is American grown white oak. Helping to support American families. The stave mills that make these sturdy barrels employ Kentucky workers . The Master Distiller A true Kentucky artisan, the Master Distiller is the crucial element in the Bourbon making process. If there is one thing that seems to characterize Bourbon Master Distillers, it is dedication to their craft. It takes decades to learn the fine art of distilling, and as a result, Master Distillers are a rare breed who have learned their trade through long apprenticeships. Some are second or third generation, with knowledge handed down from father to son. Each brand of Bourbon has its own recipe, closely guarded by the Master Distiller. Master Distillers are involved from the beginning, carefully selecting grains and keeping a close eye on fermentation. It is said that a good distiller can tell just how long the mash has been fermenting by the shape of the bubbles. The Master Distiller plays other key roles; selecting barrels, monitoring temperatures and finally, determining when the Bourbon is aged to perfection.

The best whiskey is made right here where it all started generations ago . Kentucky Bourbon Kentucky Bourbon I. Identification 1. The Issue Whiskey, which translates ï¿½water of life,ï¿½ was brought to the New world by Irish settlers in the 18th century. It was in the western parts of Virginia, which would later become Kentucky, that the derivative known as bourbon was first created in late 1700's. Today, Kentucky Bourbon has evolved into one of the most known and respected distilled spirits traded worldwide. From the procedures of fermentation to the aging process, such stringent rules govern production that the United States has pursued a policy of protecting the cultural and environmental distinctiveness of this product. One may ask why Kentucky, and not Texas, and to that any bourbon distiller would say, it's as much about the land and crops as it is about culture and style. 2. Description I. What is Bourbon? While there are many types of whiskey, from Scotland and Ireland, to Canada and the US, bourbon is a special form created, distilled, and aged in the eastern United States, mainly in the state of Kentucky.

It is classified as a distilled spirit made from a fermented mash, mainly consisting of corn, and aged in white oak barrels for at least two years. The unique nature of bourbon can be derived from the iron-free water used in the distillation process. Local distillers have used their resources to perfect a world class product with a distinct amber color, and natural flavor. Strict standards and regulations govern production and ensure excellence, but the bourbon story continues to be one of history and the pioneering spirit of early American colonies. For one thing, where did the name bourbon come from, for these and other bourbon facts, continue now on the journey through history, trade, and the environment. III. The History The American Colonies- In 1791, Alexander Hamilton imposed an excise tax on whiskey in western Pennsylvania. The farmers who lived on the frontier where mainly of Scottish and Irish descent and depended on whiskey as an important commodity produced from their excess corn and grain yields. They could transport the crops to Fort Pitt on the Ohio River (now Pittsburgh), but raids by Indians and the long distances between farms made whiskey production more practical.

The new US government agreed and sent tax collectors to take their fair share, but settlers saw the situation as a mockery to the very principles of liberty and justice. They tarred and feathered the four tax collectors, and the Whiskey rebellion began in 1794. As a result, George Washington led an army of 13,700 men into Bedford, PA and quashed the rebellion. As a settlement, Washington offered incentives for pioneers to move southwest to the frontier of Virginia beyond the Allegheny mountains. However, in conjunction with this migration Thomas Jefferson offered sixty acres to his countrymen to "create a permanent structure and crops of native origin." [1] . This led to the foundation of Bourbon County in 1785, named after the French royal family (whose government helped the US defeat the British not long before). Bourbon was a rich agricultural area consisting of 34 modern day counties and around the turn of the nineteenth century, was on the main frontier of American westward expansion. Bourbon County, KY- Kentucky was admitted to the union in 1792 and as farming region, was heavily dependent on two exports, hemp and whiskey.

Trade was conducted at that time by water, and the closest outlet for the Bourbon region was the Ohio River on Kentucky's northern border. The Ohio flowed to the Mississippi, and eventually to the port of New Orleans on the Gulf of Mexico. Upon the entrance of Kentucky into the union, Bourbon county was divided into smaller sub-regions, but economically speaking, products shipped from the area were still designated as coming from "Old Bourbon". Thus, whiskey shipped from the principal port of Limestone (now Maysville, KY) was designated "old bourbon whiskey" to refer to the origin of the product. After about 1840, the name was shortened to just bourbon [2] . Today, various styles, approaches, and theories govern the remaining distilleries which dot the Kentucky countryside. Various ratios of ingredients, subtleties in the distillation process, and the amount of aging yield different flavors of bourbons. In short, this process was one of experimentation, refinement and perfection in a brief, but rich history. III. How Bourbon is Made 1. Grains- The main ingredient in bourbon is corn which varies from 51% to 79% depending on the brand.

The other ingredients are rye, malted barley (10-15% each), and in some cases red winter wheat (10%). Distilleries are meticulous about selecting their crops, and once approved by quality control, the grains are stored in silos. The grains are ground in a hammer mille into a fine flour. 2. Mashing- The grain is placed in a mash cooker with iron-free water and cooked for approximately 30 minutes. The corn is cooked the longest at a temperature of 220 degrees Fahrenheit (F), the rye at 170F, and the barley 150F. The mix is then transported to a fermentation tank and it is called mash. 3. Fermentation- At this stage, the yeast is prepared by placing a nutrient solution below a pear or apple tree. Once the solution has collected the yeast, it is placed in an oven, bred, and then left in stasis at around 95-100F. Only a small amount is removed (a few grams) and added to a malt extract. A mixture of approximately two cups of yeast is added to a large storage container called the "Dona Tub".

Once the mash has been cooled to 75-85F, the yeast is added to the fermentation tank. The yeast breaks down the sugar in the mash converting it to alcohol and carbon dioxide over a period of three days. The alcohol is actually beer which is 10% alcohol/volume (20 proof). It is drained from the fermenting tube into a beer well. 4. Distillation- To separate the whiskey, the beer is moved to the bottom of a still where it is heated at 200F. The liquid boils at the bottom and moves to the top in the form of a gas. The gas is filtered to a tank called a "thumper" where it is condensed. The liquid is called "low wine" and it is 45-65% alcohol/volume (90-130 proof). The liquid is then condensed again to further refine the flavor and it is now called "White Dog" or "high wine" (50-58% alcohol/volume or 100-116 proof). The White Dog is often sampled and then put in a barrel to mature. 5. Cooperage- Bourbon must be stored in new, white oak barrels.

The wood is cut into staves which are super heated and bent into ovular form. The barrel is then "toasted" by sending it through a small fire for about 12 minutes to caramelize the sugar in the wood. Next, it is applied to a larger fire for 6 to 12 seconds to burn out the inside and produce a charcoal layer. The charring must cover the barrel evenly so the whiskey has a consistent flavor. Finally the barrel is closed by a "Bung" and transported to the distilleries. Once the barrels have been used, they are often re-sold to age Scotch. 6. Maturity- The barrels are transported to warehouses where they are placed using a series of elevators and moveable joints. Each barrel must stay for at least two years, and sometimes more depending on the position in the warehouse. A year consists of one cycle of expansion and contraction. When the temperature rises in the summer, the bourbon expands, and with lower temperatures in the winter, it contracts. This movement gives the bourbon its amber color and oak flavor. After a designated period, someone will open the barrel and taste if the whiskey is ready.

If it meets the brand's standards, the barrel is opened, bottled, and shipped. Source: For other bourbon facts, refer to the Frequently Asked Questions of straightbourbon.com 3. Related Cases The bourbon case is part of the food and beverage industry related to intellectual property. For a complete index of all of the case studies refer to the Trade and Environment Database . The most similar cases to bourbon are: Basmati - This case involved US patent rights despite the clear Indian origin of the rice. It highlights cultural piracy and the notion that a substitute can never be the same as the original product. Budweis - This case involves the dual naming rights between the US and the Czech Republic. It relates to bourbon if other countries were to use the process and obtain a domestic patent. Scotch and Feta - These cases involve labeling rights and geographic indication based on naming. Tequila - This case discusses cultural identification and distinctiveness related to trade and the environment. Grappa - This case involves a trade dispute between similar products claimed by two nations. It gets to the heart of how intellectual property is determined. Other wine, beer, and distilled spirits cases: II. Legal Clusters 5.

Discourse and Status: Agreement and In progress The Office of the United States Trade Representative has negotiated over the years to include Kentucky Bourbon and Tennessee Whiskey in international trade agreements. In the class of distilled spirits, these products are strictly defined by US law, and are therefore easily incorporated into foreign legal frameworks requiring precision and accuracy in production. While the recognition of Bourbon as a distinct product has been the most important goal of US trade officials, the main effort has been to reduce or eliminate tariffs for distilled spirits imported into foreign countries. 6. Forum and Scope: US and Bilateral, Multilateral I. Standards of Production On May 4, 1964 bourbon whiskey was recognized under US statutory law as a distinct product that could only be produced following certain standards. Title 27 (Alcohol, Tobacco Products, and Firearms) of the Code of Federal Regulations, Section 5.22 outlines the standards of identity.

The five criteria are: Made from a fermented mash with a minimum of 51% and a maximum of 79% corn Distilled at less than 80% alcohol/volume (160 proof) Stored in a new, charred, white oak barrel at a maximum of 62.5% alcohol/volume (125 proof) for at least 2 years The original color and flavor of the whiskey can not be filtered or altered in any way Must be produced and stored (for at least one year of the aging) in Kentucky to be called Kentucky Bourbon Also, the section clearly states "that the word 'bourbon' shall not be used to describe any whiskey or whiskey based distilled spirit not produced in the United States". These criteria provide the important guidelines for production, but in practicality, bourbon producers use a 70% corn mash, and the final bottling is somewhere between 40-50% alcohol/volume (80 to 100 proof). II. Bottled-in-Bond The Bottled-in-Bond Act of 1894 is another important legal measure that applies to the bourbon process.

According to this law, bourbon can avoid federal excise taxes if it is "straight" as described in 27 CFR 5.22, aged at least 6 years, and 50% alcohol/volume (100 proof). The practical importance of this is it allows distilleries to bottle the bourbon and store it in a bonded warehouse until the tax is paid (at which time it may be sold). Here are some examples of Distilled Spirits Plant (DSP) designations: 7. Decision Breadth: Canada, Mexico, Chile, the EU, Australia (in progress), WTO members Trade in distilled spirits has been one of the most progressive areas in negotiations for geographic indication and intellectual property. Consequently, several global agreements, both bilateral and multilateral have been negotiated by the US to protect bourbon. I. Bilateral Agreements A. The North American Free Trade Agreement (NAFTA-US, Canada, and Mexico) NAFTA was enacted on January 1, 1994 and in general provides a stringent enforcement mechanism for member countries.

In the agreement, Chapter 3, Annex 313 , titled "Distinctive Products", states that Canada and Mexico shall recognize both Bourbon Whiskey and Tennessee Whiskey as products of the US. In addition, these countries are committed to enforcing the standards of US law. In other words, they carry the burden of prohibiting sales of Bourbon and Tennessee whiskey within their own countries unless the products have been manufactured within the US according to 27 CFR 5.22. The US in turn afforded the same protection to Canadian Whiskey and Tequila and Mezcal for Mexico. These provisions governing intellectual property are very important for an industry relying on brand recognition to maintain market share. This aspect of the NAFTA agreement effectively transplants US law through a treaty to Canada and Mexico. In practice, Mexico eliminated its 20% tariff on bourbon immediately following NAFTA's creation [3] . B. US-Chile Free Trade Agreement On June 6, 2003 the US entered its first comprehensive trade agreement with a South American country.

The three benefits afforded to distilled spirits and bourbon in particular are: The "zero-for-zero" initiative begun in the Uruguay Round prompted the US to eliminate virtually all tariffs on distilled spirits in exchange for equal treatment by other nations. This policy was included giving US spirits entering Chile the same status as Chilean exports to the US. It does however allow a two year period from the beginning of the agreement for Chile to eliminate tariffs from the current level of 6%. Chile currently has free trade agreements with Mexico, Canada, and the EU. The US agreement will allow bourbon to compete equally with these countries' distilled spirits. Similar to the NAFTA, Chile has agreed to provide distinct product status to Bourbon and Tennessee Whiskey. This only permits production in the US based on the standards set forth in US law [4] . C. US-EU Agreement on Nomenclature for Distilled Spirits In June, 1994 the US and the European Union reached an agreement in which each side would exclusively recognize goods based on specific origin. The EU recognized Bourbon and Tennessee Whiskey as products that must be produced in the US under the standards of US law.

The EU law relating to this topic is EEC Council Regulation No 1576/89 , but the 1994 agreement entered as a new regulation, EEC 1267/94 . In exchange, the US offered protection under its own naming standards in 27 CFR 5.22, giving EU law full weight in the US. The protected products are: Brandy de Jerez (Spain) D. US-Australia Free Trade Agreement On February 8, 2004, the US and Australia released draft text for a free trade agreement that would eliminate tariffs on distilled spirits between the two nations. Australia currently has a 5% duty on all US spirit imports. Bourbon and Tennessee Whiskey also received the special protections afforded in the US-Chile Agreement. Once signed and approved, this agreement will be an important legal victory for both products which consist of about 80% of US distilled spirit exports to Australia in 2003 [5] . For more on this agreement see the office of the US Trade Representative . II. Multilateral Agreements A.

The World Trade Organization (WTO) Geographical indication (GI) and intellectual property rights concerned with Bourbon are discussed in a multilateral forum in two places. The first is the WTO's Trade Related Aspects of Intellectual Property Rights (TRIP's) Council established by the Uruguay Round in 1994. For distilled spirits, the US and the other 146 members (as of April 2004) are subject to Section 3, Article 23 of the Agreement on TRIPS which states that: "Each member shall provide the legal means for interested parties to prevent use of a geographic indication identifying wines for wines not originating in the place indicated by the geographical indication in question, even where the true origin of the goods is indicated or the geographical indication is used in translation or accompanied by expressions such as 'kind, 'type', 'style', 'imitation', or the like." [6] The EU in particular has advocated in the Doha Round to extend Article 23 protection to other areas, but the US and others are opposed since changes would focus on mandatory GI protection and registration of products.

Bourbon protection under the WTO is legally sound, but enforcement may be limited in the future, especially in the developing world, if there is not a specific system to record product standards. Click on the logo for further information on TRIP's. B. The World Intellectual Property Organization (WIPO) The second forum is WIPO's standing committee on the law of trademarks, industrial designs, and geographical indications. WIPO is a member of the UN's specialized agency system and holds annual meetings dealing with GI. In July of 2003, the world symposium held in San Francisco, CA looked at how GI enhances a trademark. The conclusion was that GI not only differentiated a product, but it provided a "token a quality" incorporating the product's origin, environment, and "time-honored know-how" [7] . Click on the logo for further GI information. 8. Legal Standing: Treaty a. Geographic Domain: North America b. Geographic Site: Eastern North America c. Geographic Impact: United States 10. Sub-National Factors: Yes The Blue Grass region of Kentucky is home to the distilleries which make about 9 out of every 10 bottles of bourbon in the US.

The other 10% comes from Minnesota, Florida, Maryland, New Jersey, California, Virginia, Missouri, and Pennsylvania. However, what truly makes bourbon a product of Kentucky? Most distillers point to the limestone which forms the bedrock of this region. Kentucky was once a shallow, tropical ocean filled with shelled crustaceans that dried up over time, formed fossils, and subsequently, limestone. The principle minerals in limestone are calcium carbonate and magnesium which act as a base when put in contact with acid. Thus, if slightly acidic water is filtered through limestone, a high concentration of minerals is released into the ground soil, helping the crop yield, the water, and the nutrients needed for the yeast in the fermentation process. The better the yeast, the better the breakdown of the sugars to alcohol in the mash. [8] . Another advantage of Kentucky's geography is the limestone breaks down overtime to form massive caves (read more on Kentucky Cave Formation ). The springs which flow from these caves provide iron-free water sources for the bourbon process. The Mammoth Cave in southern Kentucky is just one example, with the deepest passageway of any natural formation in the world.

It is this combination of filtering, pure water, and rich agricultural conditions which make Kentucky the prime geographical location for production within the United States. 11. Type of Habitat: Temperate, limestone plateau with rolling hills IV. Trade Clusters 12. Type of Measure: Intellectual Property; Culture International sales of Kentucky bourbon have increased at a rapid pace in the last ten years in both the industrial and developing world. Lower tariff barriers, legal protection, and the creation of a world-class product have been some of the key factors in securing a growing market share. Out of US distilled spirits alone, bourbon accounted for 66.3% of the total value exported in 2003, with a $38.7 million increase in sales from 2002 to 2003. A spokesman from the Distilled Sprits Council of the United States notes that "Europeans, sophisticated Asians and those in the South Pacific and Australia and New Zealand have developed a very high-end taste for our products, and that is driving growth for the industry." [9] . Kentucky distilleries account for 90% of the US bourbon produced, and with so few firms supplying the world demand, there is an ideal export market.

The legal protection afforded in several agreements and the brand recognition that these firms have commanded continues to show promising results. Wild Turkey and Jim Beam in particular show a healthy dependence on trade with 40 and 35 percent of sales respectively consisting of exports. The only real competition that bourbon distilleries face is from international whiskey and Jack Daniel's Tennessee Whiskey (the largest US distilled spirit export). The Harmonized Tariff Schedule (HTS) from the US International Trade Commission for 2004 categorizes whiskey imports other than Irish and Scotch types as #22083060. The Most Favored Nation duty rate is currently 0.0, indicating that free trade has been an effective policy for whiskey. In fact, in 2003, the US only imported whiskey from 9 countries, and 98.9% of the total amount was from Canada, at an impressive 265 million dollars. This is a clear indication that substitutes may exist, but the US domestic market for bourbon is still quite strong. 13. Direct v. Indirect Impacts: Indirect 14. Relation of Trade Measure to Environmental Impact: Directly Related to Product and Process 15.

Trade Product Identification: Kentucky Straight Bourbon Whiskey 16. Economic Data Top 10 Destinations for 2003 exports of bourbon Country 20. Environmental Problem Type: N/A 21. Name, Type, and Diversity of Species Name: Corn, barley, rye, red winter wheat, yeast Type: Agricultural products and active yeast cultures Diversity: Every bourbon recipe has a different culture The yeast in Bourbon (Saccharomyces cerevisiae) contains the living microbes that initiate fermentation. Each distillery has its own culture which is the natural ingredient differentiating brands, and thus, a closely guarded secret by master distillers. 22. Resource Impact and Effect: Low and Product In the future, global warming may affect the weather patterns which are essential in Kentucky for the aging process. The warehouses which dot the countryside depend on shifting seasons for the barrels to expand and contract. A barrel in the top along the side of the warehouse is exposed to more temperature variation than a similar barrel on the bottom floor. In fact, the cyclical fashion in which the seasons fluctuate gives bourbon the ability to effectively mature.

In Florida, bourbon would not have the cold nights needed for the barrels to contract, and in Alaska, it would be difficult to reach the warm climate required for expansion. The south east United States provides the perfect median and highlights an important connection between production and the local environment. 23. Urgency and Lifetime: Low and 100's of years 24. Substitutes: Like Products Bourbon is well regarded as a distinct product, but similar flavors can be found in blended or sour-mash whiskey (the latter is slightly milder in taste). In addition, Scotch is a good substitute for sipping while Cognac can be used for cooking. Jack Daniel's Tennessee Whiskey, while often considered the most popular brand, is in fact not bourbon because its original flavor is altered through the charcoal filtration process. VI. Other Factors 25. Culture: Yes Beyond its taste and character, bourbon has a rich tradition which helps define Kentucky's culture. The rolling hills boast rich green farmland known for competitive horse breeding, but when work is done folks take their bourbon just as seriously.

Jim Beam Distillery, Clermont, KY ----------------------------------- Maker's Mark Distillery, Loretto, KY The Oscar Getz Museum of Whiskey History located in Bardstown, KY is a testament to the industry with documents and facts dating back to Kentucky's settlement. Copper stills from 1787, pre-Prohibition bottles, photographs of women in the early distilling process, and old myths are some of the things on display. Today, people from all over the US come to Bardstown for the Kentucky Bourbon Festival which takes place annually in September. This exhibition, attracting local business and events, showcases the area for local enthusiasts and traveling connoisseurs. Festivals, history, and pride, are a few of the elements of bourbon culture. If the pioneers who came to the Bluegrass region in late 1700's had only imagined how their creation would command international respect, the industry may have grown purely on business. While this is surely important, it leaves out the open porches and wandering streams that have inspired generations of master distillers. It is surely work the visit to see and experience the Bourbon Trail .

Once you're there you can see that Kentucky is bourbon's source, and without bourbon, Kentucky would be a different place. 26. Trans-Boundary Issues: International Trade and Kentucky's cultural history 27. Rights: Intellectual Property - Straight Bourbon: Makers, History, Brands, Tasting, Reviews, FAQ Official Web site of the Kentucky Bourbon Distillers Association: Old Rip Van Winkle History. . [8] Reigler, Susan. Kentucky Rocks. The Courier Journal. . Swaine, Margaret. Kentucky Bourbon. . (4/20/04). The Trade Promotion Authority (International State and Sector statistics): The Whiskey Store- a German site with pictures and information. . (4/30/04). Tour of Buffalo Trace Distillery. (4/24/04). Tour of Jim Beam Distillery. (4/24/04). Tour of Maker's Mark Distillery. (4/24/04) [5] US-Australia Free Trade Agreement- . (4/26/04). [4] US-Chile Free Trade Agreement- US Code of Regulations. . [3] US Department of Agriculture. Foreign Agricultural Service. .

(4/26/04). US Department of Agriculture. Economic Research Service. . (4/26/04). Vaughan, Mark. The Spirits of Kentucky: Small-Batch and Single-Barrel Bourbons Revive the Good Old Days of Whiskey. . [6] WTO TRIP's Agreement. #3 . Bourbon Whiskey | Buy Bourbon Online | Quality Liquor Store Next » Buy Bourbon Whiskey Online Bourbon whiskey is a type of American whiskey that is a barrel-aged distilled liquor made mainly from corn. The name comes from the French Bourbon dynasty, although it is still debated till today whether the Kentucky county or New Orleans Street inspired this whiskey's name. Bourbon has been produced since the 18th century, but the name "Bourbon" was not used until the 1850s. You can find this liquor being made anywhere in the United States, but bourbon is strongly identified with the American South in general, and Kentucky in particular. Bourbon has a long ageing process that allows for that great flavor you love. After maturing the bourbon in the process, the bourbon is taken from the barrel and usually diluted with water.

The bourbon is then bottled to at least 80 US proof. Some higher-proof bottles are marketed as "barrel proof", which means that they have not been diluted or have been only lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon". Bourbon can be served neat, diluted with water, over ice cubes, or mixed with juice or soda into delicious bourbon cocktails, including the Manhattan, the Old Fashioned, the whiskey sour, and the mint julep. Bourbon can also used in cooking. Buy whiskey online and use this versatile bourbon for many different things. Get out that bottle of bourbon for any occasion. 10 things you didn't know about Kentucky & bourbon 10 things you didn't know about Kentucky & bourbon Tuesday, 24 Sep 2013 | 4:32 PM ET CNBC.com SHARES Image source: Cindy Perman | CNBC Kentucky is where 95 percent of the world's bourbon is made and when you embark on the Kentucky Bourbon Trail, you'll learn a whole lot about bourbon— and the state of Kentucky along the way.

Here are 10 things you probably didn't know about Kentucky and bourbon: 1.) All bourbon is whiskey is but not all whiskey is bourbon. The folks over at Jim Beam say, "Bourbon is kinda like whiskey's 'sweet spot' … because corn is a sweet grain. The more corn, the sweeter the whiskey. And to be called bourbon, it must be at least 51 percent corn. (Most distillers use 65 to 75 percent corn.) 2.) Bourbon, by law, must be aged in a brand-new, charred white oak barrel to be called straight bourbon whiskey—that means, a barrel can only be used once for bourbon. Where do they go after that? They get shipped to Mexico for aging tequila, Scotland for aging Scotch or elsewhere to store all kinds of things, including coffee, tobacco, beer and maple syrup. For the best infographic you'll see all day, check out Mutineer Magazine's, " The Secret Life of Bourbon Barrels ." (Read more: The Holy Grail for bourbon lovers: The Kentucky bourbon trail ) 3.) Where does all the corn and other grain go after it's done making bourbon?

It's known as distiller's grain or more charmingly as "slop" and when the distillers are done with it, it gets shipped off to farms to be used as feed for cows. Yep, that's the circle of life in Kentucky, friends. 4.) Nothing can be added to bourbon in the distilling process except water. So, that means that all the flavor comes from the charred oak barrels (the picture below shows the charring process at Brown-Forman). And, that's why when Wild Turkey wanted to add honey to their bourbon, it became Wild Turkey Liqueur and was later renamed American Honey. Jack Daniels? It's largely identical to bourbon except for one key difference: It's filtered through maple charcoal. That's why they call it a Tennessee whiskey not a bourbon. 5.) Bourbon is All-American. Whiskey may be made everywhere from Brooklyn to Scotland but in 1964, Congress declared bourbon "America's Native Spirit." That means to be called bourbon, it must be made in the U.S. But really, everyone knows that means Kentucky—95 percent of the world's bourbon is made in Kentucky. 6.) There are more barrels of bourbon than people in Kentucky.

In fact, the folks over at Buffalo Trace (maker of Blanton's, Eagle Rare and Van Winkle, among others), say that if they stopped making bourbon right now, they'd have enough bourbon for the next 20 years! (See more: Flaming barrels and Kentucky champagne: Photos of the Kentucky Bourbon Trail ) 7.) Kentucky geographically is in the middle of the U.S. but it's a southern state. Kentucky is separated from Indiana by a river—and the Mason Dixon line. So, while Indianans are undoubtedly Midwestern, Kentucky is all kinds of southern, ready to serve up an extra helping of Southern hospitality. Ask any Kentuckian and they'll tell you proudly that they're from the South. Ask them about Indiana—well, that's an entirely different conversation. Image source: Brown-Forman 8.) The angel's share. By law, bourbon must be aged in barrels for at least two years.

As bourbon is "sleeping " in the barrel, it loses some to evaporation every year and that's called the "angel's share." A sign at the Buffalo Trace distillery explains why: "Because we like to think it is the bit of bourbon we are sharing with the angels." 9.) Why bartenders do multiple pours. If you've ever seen a bartender do a multiple pour when you order bourbon neat or on the rocks, you might think one of two things: 1) he mis-measured or 2) he really likes you because he just gave you an extra pour. In fact, it's because there's something known as "suspended solids" in a bourbon, so by doing multiple pours, you're actually shaking up the bourbon and rounding out the flavor. 10.) Marijuana and disco balls. In addition to the fact that 95 percent of the world's bourbon is made in Kentucky, the state's other exports include marijuana and disco balls. Ninety percent of disco balls made in the U.S. are made here (specifically in Louisville) and Kentucky is one of the top three marijuana-producing states in the country, along with California and Tennessee. —By CNBC's Cindy Perman.

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Question: The home of the drink called "bourbon" is Bourbon County. What state of the USA is it in?
Answer: Kentucky