Pinkie's - Whiskey Bourbon Woodford Reserve Since the dawn of civilization, distilled spirits have been known to mankind as the “water of life.” In every clime, in every corner of the the world, people have been enjoying spirits distilled from the grains and fruits growing around them. The modern process of distillation can be traced to the Arabs, it is the Celtic peoples of the British Isles to whom we are indebted for the origins of one type of spirit – whiskey. The Celtic ancestors of modern Scotch and Irish called their drink distilled from grain “usigebaugh” (pronounced wis-ge-baugh) – water of life. The English shortened this to “whisky (spelled without the “e.” The Irish, and Americans, of course, spell it with the “e”). A simple definition, one that’s short and to the point is that whiskey is a spirit, aged in wood, obtained from the distillation of a fermented mash of grain. Whiskey can be produced from any grain, but corn, rye and barley are the principal grains used.

Straight whiskey is an alcoholic distillate from a fermented mash of grain distilled at not exceeding 160 proof and with drawn from the cistern room of the distillery at not more than 110 proof and not less than 80 proof, and aged for not less than 24 calendar months in new charred oak barrels. Straight whiskey can be distilled from any grain or combination of grains. There are several types of straight whiskies in the United States. Bourbon has been distilled in the United States since the days of the American Revolution, it was not until May 4, 1964, that Congress recognized it as a “distinctive product of the United States.” Under federal regulations, bourbon is a whiskey distilled at not exceeding 160 proof from a fermented mash of not less that 51% corn. The balance of the mash may be any other grain but is generally rye and barley malt. Also the product must be stored in new charred oak barrels. Bourbon includes both straights and bonds. Factoid: Bourbon was first produced by a frontier preacher, Rev.

Elijah Craig, who distilled the whiskey in what was then the western part of Virginia, later to be part of the new state of Kentucky. The immediate area was named Bourbon County and the whiskey became known as Bourbon whiskey. Corn whiskey is distilled from a fermented mash of grain containing at least 80% corn, and is designated a straight corn whiskey. It can be stored in either uncharred barrels or re-used charred barrels. Corn whiskey is a fiery drink of the backwoods that gets little chance to mature at all. Closest thing to “White Lightning." Sour Mash whiskey is a type of whiskey which is produced as a result of using part of the previous day’s mash instead of water to start and to assist in the fermentation of a new batch of mash. A definition of “mash” is a mixture of grain, molasses or sugar with water and yeast, which is fermented and distilled to produce ethyl alcohol. There is nothing “sour” about Sour Mash Whiskey. Some good judges of Bourbon feel that this particular type has the most pleasing of all Bourbon flavors. Rye whiskey is a product that is not distilled more than 160 proof from a fermented mash of grain containing at least 51% rye grain.

Also a straight rye in the United States must be bottled at not less than 80 proof , and be aged in new charred oak barrels for not less than two years. Tennessee whiskey production process follows that of bourbon, but itdiffers in the extra steps that take place immediately after distilling. At that point the whiskey is seeped very slowly through vats packed with charcoal. Charcoal is very important, its use eliminates congeners before aging. Congeners are the natural flavor constituents in spirits. They are traces of oils, esters and acids carried through the distillation process and into the distillate. Spirits distilled at lower proofs have the highest congeneric content. High proof neutral spirits are practically free of congeners. The charcoal used in the production of Tennessee whiskey comes from the Tennessee hard maple tree. When the whiskey comes off the still, it is slowly introduced into vats where it is permitted to seep down uniformly through the entire area of the charcoal. In about ten days, the first drops of whiskey trickle out, and continue in this drop by drop fashion until the leaching vat is emptied. Following the leaching process, the whiskey is put into charred, white oak barrels for storage and aging.

American Blended is a balanced blending of straight whiskies and neutral spirits containing at least 20% straight whiskey and bottled at not less than 80 proof. “Neutral Spirits” are distilled spirits at or above 190 proof. In producing a blended whiskey, the distiller combines several straight whiskies with extremely light bodied, almost flavorless spirits (neutral grain spirits) and sometimes the distiller adds a blending agent such as sherry. The result is a balanced whiskey that is exceptionally uniform in lightness and flavor. Blended whiskies are “built.” The straight whiskies that go into them are distilled and aged to take a planned part in the blend. Every blend on a store’s shelves has a number of straight whiskies in its formula. The standard for any blend is the “fixed” character of taste and bouquet the distiller has chosen. The “taste quotient” can be maintained year after year. In order to maintain the taste pattern of the blend the distiller expertise comes out, because no two straight whiskies are exactly alike. They (straight whiskies) vary with each grain crop and they very slightly from batch to batch.

In creating and maintaining the same blend year after year the blender/distiller must continually compensate for these changes if he is to have uniformity in his brand. Blended whiskies are not merely stirred, but are allowed to rest together for a considerable period of time, commonly known as the marrying period. For this final aging, the blend , in some instances, is restored to whiskey barrels. The product can be aged in either used oak barrels or in new uncharred oak barrels. Bonded whiskey is not blended. It has been stored continuously for at least four years in wooden barrels and which is bottled at 100 proof ; it must all be the product of a single distillery, by the same distiller, during a single season and year. It is then entitled to be labeled as “bottled in bond” and sealed with the U.S. government’s green strip stamp. Bottled in bond whiskey must be bottled under supervision of the U.S. government within the distillery in a bottling-in-bond department specially constructed according to federal specifications which provides accommodations for inspectors of the Internal Revenue Service.

Under federal regulations, the distiller, if so chooses, is allowed to bottle this whiskey without paying the excise tax, provided he keeps the bottled product in a bonded warehouse until ready to be moved into the distribution channels. When the bottled in bond whiskey is removed, it the tax-paid by the owner. The term bottled in bond is not a guarantee of quality but refers only to the regulatory procedure under which it is bottled and taxed. Canadian Whisky is a distinctive product of Canada, in which corn and rye are the principal grains used in the mash. Being a people primarily of British and French origin, it is only logical that Canadians combine the traditions of the Scotch Highlands and the French Cognac region in their whisky production skills. Canadians contain no distilled spirits less than two years old, they are a whisky of delicate flavor and light body. The distillers may blend their whiskies either before aging or during the aging period. Most Canadians exported to the United States are blends. U.S. regulations do not permit the labeling of Canadian whiskies as straights. No limitations on grain formulas, proof of distillation or cooperage. Canadian blends are not a blend of straight whiskies and neutral spirits as they are in the United States.

The lightest spirits, distilled at 185 proof, would be legally defined as whiskey ( rather than neutral spirits) in the U.S. They are generally bottled at six years of age or more. A Canadian that is under four years of age must state its age on the label. Aging is done typically in wooden casks or barrels which may be charred on the inside Irish whisky is a product of Ireland that is actually two kinds of whiskey, one produced in Northern Ireland and the other in the Republic of Ireland. Northern Ireland whisky is a blend of malt whiskies and grain whiskey. The malt whiskies are distilled in pot stills at about 111 proof from a mash of barley malt. The grain whiskey is distilled in continuous stills at over 180 proof. The Republic of Ireland is a blended whiskey distilled at not more that 171 proof in pot stills. The difference is in the mash. The malted barley is mixed with wheat, oats and rye. It is generally accepted that the Irish were the first people in Western Europe to make spirits. They are made from a mash of cereals, mostly barley with perhaps twenty percent of oat and wheat .

Half of the barley is malted (see Scotch Whisky) and when all the cereals are mashed the starch in them is turned into sugar. The use of oats in the mash is a ancient practice, which so far is only used by the Irish. The oats are “cracked" rather than ground before being added to the mash. Note that unlike scotch whisky, whose ingredients and methods of manufacture it generally follows, the barley malt in Irish whiskey is not impregnated with smokey flavor from burning peat. The distilling of the femented mash, or “wash” as it is technically called, is very much the same in Ireland as it is in Scotland. Pot stills are used exclusively for the straight whiskies. Irish whiskies are distilled at a higher proof than scotch malts, making them somewhat lighter. No Irish whiskey is aged less than three years and it is the only whiskey in the world that is distilled three times. An exceptionally smooth, uniquely light flavored whiskey. Vatted Malt scotch is a scotch produced by marrying together various malt whiskies from several distilleries. They are generally labeled “Scotch Malt Whisky” or “Pure Malt”.

Vatted malts cannot be labeled as a single malt. Grain whisky is a whisky that is produced from malted and unmalted cereals in a continuous distillation process. A higher strength spirit the matures more quickly than that of malt whiskey. Blended whisky is a whisky (scotch) that is created from both single malts and grain whisky. The blended whisky accounts for about 95 percent of Scotch whisky sales. Locations: 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 | The Flatiron Room The Flatiron Room Bourbon Bourbon Bourbon is made primarily from corn. The spirit got its name through a historical association with an area known as 'Old Bourbon'—now known as 'Bourbon County,' Kentucky (named after the French House of Bourbon royal family). Despite its strong connection with Kentucky, bourbon can be made anywhere in the US.

Ancient Age / 40% Angel's Envy Cask Strength / 61.5% Baker's 7yr / 53.5% Berkshire Sam Adams Cask Finish / 43% Black Maple Hill Bourbon / 47.5% Black Maple Hill Limited Edition Bourbon / 47.5% Blade and Bow / 45.5% Blade and Bow 22yr / 46% Blanton's / 51.5% Booker's 25th Year Anniv / 65.4% Bootlegger 21 New York Bourbon / 46% Bowman Brothers / 45% Charred Oak Bourbon Whiskey / 50% Colonel E.H. Taylor Small Batch / 50% Colonel E.H. Taylor Single Barrel / 50% Colonel E.H.

Taylor Barrel Proof / 67% Colorado Straight Bourbon / 46% Eagle Rare Single Barrel / 45% Elijah Craig 12yr / 47% Evan Williams Single Barrel / 43% Evan Williams 1783 / 43% Evan Williams Special Barrel / 43% Evan Williams 23yr / 53.5% Forged Oak 15yr, Orphan Barrell / 45.25% Four Roses / 40% Four Roses Barrel Strength / 56% Four Roses Single Barrel / 50% Four Roses Small Batch / 45% Garrison Brothers / 47% George T. Stagg Jr. / 67.2% George T.

Stagg / 64.1% Heaven Hill Select Stock Cognac Cask Finish / 63.2% Henry DuYore's / 50% Henry McKenna Sour Mash / 40% Hillrock Solera Aged Bouron / 46.3% Hillrock Solera Estate / 46.3% James Pepper 1776 Bourbon / 50% Jefferson's Reserve Small Batch / 45% Jefferson's Very Small Batch / 41% Jefferson's Reserve Groth Rsv. Cask Finish / 45.1% Jefferson's Ocean Voyage 4 Release / 45% Jim Beam / 40% Jim Beam Double Black 8yr / 43% Jim Beam Devil's Cut / 45% Jim Beam Single Barrel / 47.5% Jim Beam Signature Spanish Brandy / 43% Jim Beam Signature 12yr / 46% Jim Beam Signature Quarter Cask / 46% Jim Beam Signature 11yr Red Wheat / 46% Jim Beam Signature 11yr Brown Rice / 46% John B.

Stetson / 42% Johnny Drum Black Label / 43% Johnny Drum Green Label / 40% Johnny Drum Private / 50.5% Kings County Peated Bourbon / 45% Knob Creek 9yr / 50% Knob Creek 9yr Single Barrel Rsv.

/ 60% Larceny Very Special Batch / 46% Lost Prophet 22 Year Orphen Barrel / 45% Maker's 46 / 47% Maker's Mark Cask Strength / 56.6% McKenzie / 45.5% Michter's US 1 Small Batch / 45.7% Michter's US 1 Toasted Barrel / 45.7% Michter's 10yr Single Barrel / 47.2% Michter's 20yr / 57.1% Old Forester Signature 100 ̊ / 50% Old Forester Birthday Bourbon / 50% Old Forester 1870 Original Batch / 45% Old Forester 1897 Bottled in Bond / 50% Old Grand Dad 86 ̊ / 43% Old Grand Dad 100 ̊ / 50% Old Taylor / 40% Orphan Barrel Gifted Horse / 57.5% Orphan Barrel Forged Oak 15yr / 45% Orphan Barrel Barterhouse 2

0yr / 45% Orphan Barrel Rhetoric 20yr / 45% Orphan Barrel Rhetoric 21yr / 45.1% Orphan Barrel Lost Prophet 22yr / 45% Orphan Barrel Old Blowhard 26yr / 45.3% OYO Bourbon / 45% Pappy Van Winkle, Old Rip Van Winkle 10yr / 53.5% Pappy Van Winkle, Van Winkle Special Reserve 12yr, LOT B / 45.2% Prichard's Double Barreled / 45% The Book of Bourbon: How the World's Best Whiskey Got Its Start The Book of Bourbon: How the World's Best Whiskey Got Its Start Go to permalink Just as gin in Britain and vodka in Russia, America's most renowned for its whiskey.

This delicious amber liquor once helped turn the tide of the Civil War, it survived Prohibition, and is now once again finding its way into the tumblers of a thirsty public. In his new book, Drink More Whiskey , Daniel Yaffe explores the fascinating history—and current state—of America's signature spirit. The namesake of bourbon is Bourbon County, Kentucky, by all accounts the metaphysical center of the bourbon world even though no bourbon is actually made within the county limits. In fact, bourbon can be made anywhere on American soil; a bourbon made in Honolulu would have the same seal of approval as one made in Bardstown, Kentucky. Legend has it that the name bourbon stuck because Americans were brown-nosing the French (to whom they were shipping loads of whiskey in French-owned New Orleans). Bourbon, named after a gallant ruling family in France, was a word that the French could pronounce with a certain je ne sais quoi. As a form of gratitude to France’s aid in the Revolutionary War and because of their colonial proximity to the early United States, enclaves of the American South have complex ties to the French. Bourbon County is hardly the only area whose name was borrowed from la République française.

The cities of Versailles (pronounced with a Southern accent, Versales) and Paris are nestled in the Kentucky countryside not far from Louisville. Advertisement Bourbon is now being produced across the United States, but Kentucky remains the symbolic and physical heart of bourbon making. More than 80 percent of U.S. bourbon comes from Kentucky, and it is where the culture continues to flourish. There are more barrels of bourbon sitting around Kentucky right now than there are people in the state. Abraham Lincoln, who was born in Kentucky and saw it as a key region in the Union’s fight against the Confederacy, once famously said of the state, “I hope to have God on my side, but I must have Kentucky.” Its beautiful rolling hills, ancient oaks, and white picket fences are carbon copies of my Civil War daydreams during American history class. Although I wasn’t old enough to fit bourbon into my report about General Robert E. Lee, it was just as much a part of the battle as bayonets and blood. Lincoln knew whiskey was important to keep his troops’ morale afloat and condoned General Ulysses S.

Grant’s drinking habits, even inquiring as to what brand Grant drank so that he might give bottles to the rest of his generals. Working on managing your own troops? Grant is said to have loved OLD CROW bourbon, a brand you can still find at the back of the bottom shelf in liquor stores everywhere. Kentucky’s bourbon regions are in the absolute middle of nowhere. Aside from world-famous horses and delicious bourbon (which many locals will tell you are both the result of the wonderful limestone-filtered water), you’ll find an occasional McDonald’s and a whole lot of churches. Although at one time it was home to hundreds of small-farm distilleries, Kentucky was also one of the hotbeds of the temperance movement. Even though booze has been legal in the United States since 1933, much of America is still living under prohibition. To this day, around 80 of the 120 counties in Kentucky are dry or moist. (The term moist describes a county that falls somewhere between wet, which allows the sale of alcohol in liquor stores and bars, and dry, which prohibits the sale of alcohol everywhere.

Many dry counties are moving in this direction to sell booze in restaurants and other venues to take advantage of tax opportunities, though residents still won’t be able to head down to the corner shop for a bottle.) The other 40 wet counties in the state have the most amazing drive-through liquor stores I've ever seen. Advertisement Historic bourbon territory is relatively small, with its farmhouse-dotted fields stretching only a couple of hours from end to end. It’s a juxtaposition of idyllic pastures and white-bread middle-American suburbia. Bourbon still fits well into Southern culture as a panache of small-town porch life. As noted earlier, the first whiskies in the Americas were made around Pennsylvania, but the practice started to move south when the government began giving four-hundred-acre land grants to settlers to grow corn. The strategy behind the giveaway was to expand west, have a food safety net based on a multipurpose grain, and put a layer of settlers between the government and any hostile neighbors. If you recall anything from your high-school history class, the Whiskey Rebellion is lodged somewhere in your brain between the (first) Tea Party and the Emancipation Proclamation.

The rebellion was made up of settlers on the frontier protesting a new tax on whiskey. Since the Northeasterners drank more wine and cider and made far less whiskey, Westerners felt that the tax fell on them unfairly. This was, of course, a generation that had fled from the unfair taxes of the British and was still allergic to big government. The rebels were quelled by the military in 1794, and soon after, many moved south to flee oppressive government regulation. It wasn’t until Thomas Jefferson repealed the tax and then authorized the Louisiana Purchase in 1803 that whiskey started to spread faster than smallpox. With a new frontier, distillers and farmers had more land and easy access to the Mississippi River, a water route that allowed them to trade their spirits with the rest of the world. Some of the most famous bourbon brands got their start just about the same time the government was buying land from Napoléon. BUFFALO TRACE ’s oldest building dates back to 1792 and still sits on the lush banks where buffalo used to cross the Kentucky River on their seasonal migrations.

Evan Williams was setting up his distillery in 1783, and the JIM BEAM brand has had family members involved in whiskey for seven generations, led by Mr. Jacob Beam. Bourbon is the drink of American history. Kentucky continues to embrace bourbon’s Southern roots and is promoting bourbon as a historical cornerstone of the South. To promote whiskey tourism, the city of Louisville has even set up an urban bourbon trail through Louisville bars. At your sweaty fingertips you have all the best bourbon and most authentically American cocktails in the world. Although Kentucky senator Henry Clay popularized the mint julep before Prohibition, the refreshing drink in the iconic frosted silver cup is still revered in the South with iconic gusto. Since 1938, the mint julep has been the official drink of the Kentucky Derby, with more than one hundred thousand sold at Churchill Downs every year. If your bet has paid out, you can also try a premium $1,000 mint julep made with the official bourbon, WOODFORD RESERVE , mint grown in California, and ice imported from France, all served in a hand-engraved julep cup.

It’s an absurd, over-the-top drink, but the money all goes to charity. Sponsored Unlike wineries that might produce only expensive high-end bottles, most distilleries turn out a range of whiskies to satisfy an array of consumers and paychecks. Buffalo Trace makes bottom-shelf blends like ANCIENT AGE that you’re likely to find collecting dust at the corner store, but they also make some of the most expensive bourbons money can buy, including PAPPY VAN WINKLE , the extremely rare and old bottles that are auctioned online for the price of a flat-screen TV (even liquor stores in towns near the distillery get only one or two bottles a year). Although the same equipment is used for the whiskies, differences come from the specific percentages of grain, where the barrels age in the warehouse, and which barrels are chosen for a bottling. There are fewer than a dozen whiskey distilleries in the South, with the majority of Kentucky bourbons coming from only six of them.

Although sipping on a MAKER’S MARK in a hotel in Singapore might lead you to think that the alcohol is made in a giant factory, in reality, most bourbon distilleries (including Maker's Mark) are family heirlooms and retain the personal charm you might expect from a local diner. Brands are often named after familial legends or are nods to iconic bourbon pioneers and are often woven with stories on the bottles. Advertisement Advertisement Jim Beam, for example, has the name of the family all over it. Although the business was actually started by Jacob Beam in 1795, Jim took over four generations later and helped to continue the line that is now headed up by the seventh generation. The brand also has a small-batch bourbon, BOOKER’S , which was named for Jim’s grandson. On the bottle of JIM BEAM WHITE LABEL , you can trace the ancestry of the brand. Jim Beam’s cousin was the first master distiller at HEAVEN HILL , a large family-run distillery that makes ELIJAH CRAIG and EVAN WILLIAMS . It’s a company that still has a Beam family member as its master distiller. Bourbon is a wonderfully small and incestuous world.

Established in 1888, the FOUR ROSES brand moved into its current distillery in 1910. The building, done in colonial Spanish style, is the center of bourbon land. The brand’s namesake is a family story unto itself. After courting a woman for ages, Paul Jones Jr., the founder of Four Roses, invited her to a dance and told her to wear a corsage of four roses if she accepted his marriage proposal. She showed up with massive roses around her wrist and the rest is history. Coincidentally, since 1904, the rose has been the official flower of the Kentucky Derby: the winner is draped with a blanket of red roses. The Four Roses brand has been iconic throughout American history: it sits on the top of Times Square in Alfred Eisenstaedt’s famous photograph of a VJ Day soldier taking a woman into his arms on the street. It was also one of the big brands that produced cheap and massive quantities of alcohol post-Prohibition.

Although Four Roses stopped sales domestically in the 1950s to focus on international distribution (it’s still big in Asia), the brand picked itself up in the United States in 1996 and is growing strong with a higher focus on smaller-batch quality. Where Bourbon Really Got Its Name and More Tips on America’s Native Spirit | Arts & Culture | Smithsonian Contact Privacy Policy Terms of Use Where Bourbon Really Got Its Name and More Tips on America’s Native Spirit Michael Veach is Louisville's unofficial bourbon ambassador. We asked him to give us some history as well as some suggestions on what to drink By Laura Kiniry June 13, 2013 Kentucky Bourbon. (Photo courtesy of flickr user Markyboy81 ). If there’s just one thing I take away from my conversation with Louisville, Kentucky, historian Michael Veach, it’s that there is no wrong way to drink bourbon. Dilute it with water, mix it with ginger ale , or stir in a liqueur or two and call it something fancy like “ The Revolver.

” According to Veach, makers of America’s native spirit are just as pleased to see their product served up with a maraschino cherry as they are watching it poured straight into a shot glass. And you know? I believe him. Because when it comes to all things bourbon, Veach is Louisville’s go-to source. As associate curator of special collections at Louisville’s Filson Historical Society and a former archivist for United Distilleries, situated in the heart of Kentucky Bourbon Country, 54-year-old Veach has spent decades studying bourbon history. Many local residents consider him the spirit’s unofficial ambassador, and it’s a title he’s undoubtedly earned. Veach once spent an entire year sampling the 130+ bourbons on hand at the city’s Bourbons Bistro and recording his thoughts in what would become the restaurant’s ‘Bourbon Bible,’ a binder overflowing with tasting notes and food pairing suggestions that now serves as a resource for the restaurant’s patrons. More recently Veach parlayed his expertise into a book, Kentucky Bourbon Whiskey: An American Heritage, which tells the history of the bourbon industry from the Whiskey Rebellion straight through to the 21st century.

The text highlights often-overlooked aspects of the industry—such as the technology behind the spirit’s production—and includes a few of Veach’s own theories that may even surprise bourbon aficionados. Take his argument on where the name ‘bourbon’ comes from. Visit any local distillery and you’ll likely hear that the moniker derives from Bourbon County—once part of a larger expanse known as Old Bourbon—in upstate Kentucky. However, says Veach, the timeline just doesn’t match up. Though the Filson Historical Society is home to bourbon labels printed as early as the 1850s, he says, “the story that the name ‘bourbon’ comes from Bourbon County doesn’t even start appearing in print until the 1870s.” Instead, Veach believes the name evolved in New Orleans after two men known as the Tarascon brothers arrived to Louisville from south of Cognac, France, and began shipping local whiskey down the Ohio River to Louisiana’s bustling port city. “They knew that if Kentuckians put their whiskey into charred barrels they could sell it to New Orleans’ residents, who would like it because it tastes more like cognac or ‘French brandy’,” says Veach.

In the 19th century, New Orleans entertainment district was Bourbon Street, as it is today. “People starting asking for ‘that whiskey they sell on Bourbon Street,’” he says, “which eventually became ‘that bourbon whiskey.’” Still, Veach concedes, “We may never know who actually invented bourbon, or even who the first Kentucky distiller was.” Kentucky bourbon barrels. (Photo courtesy Wikimedia Commons ). For those unfamiliar with what makes bourbon bourbon, here’s a brief primer. Contrary to popular belief, bourbon distilling is not limited to Kentucky, though the state does produce the lion’s share (Veach attributes this to the area’s excellent-quality limestone-filtered water as well as Kentucky’s extreme weather patterns). For a spirit to be considered bourbon it must adhere to six standard rules: It must be made in the U.S.; aged in new, charred white oak barrels; and be at least 51 percent corn. It also must be distilled at less than 160 proof (80 percent alcohol by volume) and entered into a barrel at below 125 proof.

Lastly, there can be no artificial coloring or flavor (hence the reason Jack Daniel’s is a Tennessee whiskey: it’s filtered over maple wood chips before bottling). The darker the bourbon, the higher the alcohol content; and for a true taste of its complexities, open your mouth while sipping. As a lifelong Louisvillian, Veach not only drinks bourbon—he also has a few cherished places for imbibing the local spirit. Along with Bourbons Bistro, Veach pays occasional visits to the bar at Louisville’s historic Brown Hotel (home to the city’s signature Hot Brown sandwich ), as well as the iconic Seelbach hotel , a four-star property that F. Scott Fitzgerald mentions in The Great Gatsby (like Veach, Jay Gatsby’s golden girl, Daisy Buchanan, is also from Louisville). Veach also recommends Louisville’s Dish on Market for both its fine bourbon selection and its presidential breakfast: an ode to President Harry Truman, who stayed at the Seelbach while in town. “Every morning he’d have one egg, a slice of bacon, buttered toast, cup of fruit, glass of milk, and a shot of Old Granddad,” he says.

However, Veach admits he’s much less a tour guide and more a historian who loves bourbon, a notion that his book well reflects. In Kentucky Bourbon Whiskey, American history and bourbon history—from the Pure Food & Drug Act’s effects on bourbon to how Prohibition contributed to the Great Depression—are distinctly intertwined. Still, there’s one thing you won’t find within its pages: bourbon ratings and reviews. “I really don’t have a favorite bourbon,” says Veach, “There are just too many different flavors and flavor profiles. It’s like asking what’s your favorite wine.” Glass of bourbon. (Photo courtesy of flickr user Kyle May ). Choosing a Bourbon As with wine, some bourbons pair better with a particular dish or are best enjoyed during a certain season. Veach suggests the following: For Father’s Day – “I like Elmer T. Lee Single Barrel ,” he says. “At $30-35, it’s not overly expensive—though remains a step up from your normal everyday whiskey.

Elmer’s about 93 years old, but he still comes down to the distillery on Tuesday mornings to pick the barrels himself.” Relaxing after a Long Workday – Veach recommends something refreshing for spring/summer, like a Four Roses Yellow Label . “It’s light but flavorable,” he says. “Not overly complicated, but with enough complexity to give you a little interest.” To Accompany a Nice Steak “There are so many good ones,” says Veach, “but the last time I had steak I enjoyed it with a neat glass of Old Grand-dad Bottled-in-Bond . It’s got a nice fruitiness that I find compliments meat well.” Like this article? Bourbon Is Brilliant! But What Is It, Technically? | Whisky Distilled Contact Bourbon Is Brilliant! But What Is It, Technically? Bourbon is a type of American whisky. By law, it can be made in any state, although pretty much all production occurs in Kentucky, the only state lucky enough to be allowed to put its name on the label. The reason for this preferential treatment?

Well, when the product is named after one of your counties (Bourbon County, itself named after the French Royal family at the time that the county was established), and as a state you have been influential in the history of the product, it’s only fair that you be allowed some special privileges! Like with Scotch , there are some official technical requirements that a whiskey must meet in order to be legally labelled Bourbon, the first of which is that the whiskey must be made in the United States. To my mind (which admittedly boggles when confronted with too many technical details, especially when written in legalese), these are the further stipulations that are of interest to whiskey drinkers rather than manufacturers: Bourbon is made of grain, and the mixture must be at least 51% corn. The product must be entirely natural – in other words, no chemical additives. Yay for organic produce! The whiskey must be aged in new charred oak barrels (once used, these are then often passed on to Scottish distilleries). The charring gives the whiskey its colour, so generally, the longer the whiskey has been aged, the darker it will be. The bourbon must be aged for a minimum of two years.

If it is aged for less than four years, makers are required to put the whiskey’s age on the bottle label. Fun Holiday – Bourbon Day 14 Fun Holiday – Bourbon Day June 14 is Bourbon Day. So, set aside some time in the day to enjoy a glass of the uniquely American distilled liquor. Sit back and enjoy a glass of bourbon. Sit back and enjoy a glass of bourbon on Bourbon Day. ©bigstockphoto.com/donfiore Bourbon is a type of whiskey that is made from corn and rye or wheat, and aged in charred oak barrels. Although it is usually associated with Kentucky - about 90% of the world's bourbon is made in the state - bourbon is distilled all over the United States . In fact, for a whiskey to be considered bourbon it must be made in the US, have at least 51% corn and should not contain any artificial flavors or coloring. The higher the percentage of corn, the sweeter the whiskey is. Mysterious Origins There is some dispute as to why the whiskey is called bourbon. Some people believe that it comes from Bourbon Street in New Orleans , Louisiana, while others think that the whiskey is named after Bourbon County in Kentucky.

The origins of the beverage are equally mysterious. A Baptist minister called Elijah Craig is sometimes credited as being the first person in the US to make bourbon. A Connoisseur's Drink Because of its bold flavors, bourbon is a niche drink - people either love it or hate it. Experts suggest that beginners mix it with water or on the rocks. Many people enjoy bourbon in a cocktail. Some popular bourbon mixed drinks are bourbon sour, old fashioned, and mint julep. How to Celebrate? If you have never tasted bourbon, today is the perfect excuse to try it. Have a friend who is knowledgeable about the whiskey help you. Have a bourbon tasting party. Ask guests to bring a bottle of bourbon from a specific region or brand and then get around with some good eats and start tasting. Have a rating sheet and have everyone rate the bourbon they taste. Like many other liquors, bourbon can be used to flavor many dishes. For instance, you could make a bourbon pecan pie or add some bourbon to your chocolate milkshake. Did You Know... ...that the oak barrels used to age the whiskey can only be used once?

After a batch of bourbon has been aged, the barrels can be used to store other liquors like tequila, scotch or beer, but never bourbon again. Bourbon Day Observances How Kentucky Became the World’s Bourbon Capital - Hungry History How Kentucky Became the World’s Bourbon Capital August 17, 2015 By Christopher Klein Credit: iStockphoto.com How Kentucky Became the World’s Bourbon Capital Author How Kentucky Became the World’s Bourbon Capital URL Google There’s no law mandating that bourbon must be produced in Kentucky, although it might seem that way given the state’s dominance in distilling the distinctive corn-based, barrel-aged whiskey. According to the Kentucky Distillers’ Association, the Bluegrass State produces and ages approximately 95 percent of the world’s bourbon whiskey. So is there something in Kentucky’s water that has caused the bourbon industry to flourish? In fact, there is. The state sits atop vast deposits of blue limestone, which filters out hard iron and imparts sweet-tasting calcium and magnesium.

“To this day you can go to an open stream in Kentucky, and it will taste better than 90 percent of tap water in the country because the limestone filters out unwanted minerals,” says whiskey historian Fred Minnick, author of “Whiskey Women” and “Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker.” Kentucky’s wide temperature swings—from chilly winters to hot summers—are also conducive to producing bourbon because they cause the charred oak barrels, which give the spirit its amber color and distinctive taste, to alternately absorb and release the whiskey. “We have the ideal climate to age bourbon probably,” says Wild Turkey master distiller Jimmy Russell, a member of the Kentucky Bourbon Hall of Fame who grew up less than five miles from the distillery where he has worked since 1954. “You need the hot summers and cold winters so that the wood can breathe and the whiskey can move in and out of it.” Another factor that makes Kentucky fertile ground for bourbon production is literally its fertile ground. The influx of settlers who crossed the Appalachian Mountains in the late 1700s soon learned the Kentucky soil was perfect for growing bourbon’s second main ingredient—corn.

Drawn in part by Virginia’s 1776 Corn Patch and Cabin Rights Act, which offered 400 acres to any settlers who built cabins and planted corn in its then-territory of Kentucky, immigrants from Germany, Scotland and the north of Ireland were among those who arrived with the whiskey-distilling knowledge from their homelands in tow. The ease of growing corn in Kentucky caused distillers who migrated from the East Coast to change their whiskey recipes. “Rye was the plentiful grain in Pennsylvania and Maryland,” Russell says, “but when distillers came over the Appalachians they found corn the dominant grain so they used corn instead of rye.” By the 1780s a distinctive style of corn-based whiskey was being distilled in Kentucky, although Minnick says the story that Baptist minister Elijah Craig invented bourbon by accident after storing his whiskey in barrels charred by a fire is mere legend concocted by whiskey advocates to cloak the spirit in the spiritual. “Craig was a very powerful and important person, but we don’t have any credible records to indicate that he would have been a true inventor of bourbon,” Minnick says.

Whiskey increased in popularity after the American Revolution as the import of rum—which had been the most popular alcoholic drink in many American colonies—slowed with decline of the “triangle trade” with Great Britain. The lingering debt from the war, however, caused the federal government to levy a tax on liquor in 1791. Distillers in Maryland and Pennsylvania, in particular, bristled at the tax and led the Whiskey Rebellion, which was eventually quelled by thousands of federal troops dispatched by President George Washington in 1794. Minnick notes, however, that the Whiskey Rebellion did not spark a mass migration of tax-dodging distillers to Kentucky and that an estimated 500 distilleries were already operating in the state at the time. However, he notes that to prevent a similar popular uprising Congress left whiskey largely tax-free until the Civil War, except briefly to pay for the War of 1812.

“After the Whiskey Rebellion, Congress decided not to tax whiskey, but they added tariffs onto rum because there was a thought that money from rum would end up getting into the hands of the British.” The high levies on rum and its key ingredient, molasses, contributed to soaring whiskey consumption in the early decades of the republic. Kentucky’s whiskey industry, in particular, thrived as slave labor assisted with production and distillers took advantage of the state’s plethora of navigable waterways—such as the Kentucky, Tennessee, Ohio and Mississippi Rivers—that provided easy access to big cities such as Cincinnati and New Orleans. In addition to Kentucky’s geographic advantages, Minnick says the state’s strong families who passed distilling down from generation to generation and sustained their businesses in bad economic times also allowed the bourbon industry to flourish. “Many major areas had significant distilling capacity, but the stronger families were here in Kentucky, and that sustained bourbon through the years. All the historical family names that you see on these old bourbon bottles were passionate.

They developed a following, and for the most part these companies have been able to work together for the common good.” Although the term “bourbon” began to appear in newspaper advertisements for Kentucky’s particular brand of whiskey by the 1820s, its origins are murky. Some historians believe the moniker was inspired by Kentucky’s Bourbon County—itself named after the French royal family in recognition of France’s support in the American Revolution. Bourbon County originally occupied a large section of central Kentucky, and local distillers stamped its name as the county of origin on whiskey barrels transported around the country. Minnick says another theory is the name derived from Bourbon Street in New Orleans, where the drink was popular in the French Quarter saloons. “There’s not enough good evidence one way or another,” he says. There’s one fact about bourbon, though, that can’t be disputed according to Russell. “You can make bourbon anyplace in the country,” he says, “but if it’s not Kentucky bourbon, it’s not bourbon.” Tags

Question: Bourbon whiskey is named after a county in which US state?
Answer: KENTUCKY