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 . American whiskey from the USA The casks used (the most) in Scotland are ex-bourbon casks. The American law specifies that the casks can be used just once for bourbon, so the Scots are able to pick up second hand casks for cheap. A bourbon mash usually contains 70-80% of corn. The 'recipe' also includes small quantities of other cereals like malted barley, rye & wheat. Bernheim NAS 'Original' (45%, OB, Kentucky Straight Wheat Whisky, USA, Bottled +/- 2006) Nose: Very sweet but little complexity. Very much like a bourbon, actually. Enjoyable but simple. After ten minutes of breathing it opened up a bit - but not enough to make my heart grow much fonder. Taste: Bourbony.

Hot and smooth, but just like the nose it offers very little complexity. Score: 47 points - based on my very limited experience so far, rye whiskey seems to offer more potential. That being said; I imagine this wheat whiskey was matured in a fresh but not very good cask. Should have used a 2nd hand cask? George Dickel Original Tennessee Finest Quality Sippin' Whisky Superior No. 12 Brand (43%, USA, 100cl, Bottled +/- 1999) (This whisky - spelled without the extra 'e' here - is distilled at the Cascade Hollow Distillery in Tullahoma, Tennessee, USA) Nose: Did somebody fart? It wasn't me and I'm the only one here... A little dusty. Bourbony. Chemical candy fruits. Liquorice All Sorts? Very strange... The profile reminded me of Jack Daniels, but it seems more complex. Taste: A flat bite. Dryish. Milk powder. Fruits. A little sweeter after a while - and perhaps a little smoother as well.

Score: 47 points - sippin' indeed - although everybody would be well advised to avoid large gulps. Although I have to say I didn't find it all that 'superior', it's one of the better bourbons I've tried. Jack Daniels 'Old No. 7 Brand' (40%, OB, Tennessee Sour Mash whiskey, Bottled +/- 2005) Nose: Sweet with sharper, smoky edges. Liqueurish. Big without a lot of substance on closer inspection. Perhaps whiffs of vanilla and tangerine? Or perhaps 'Crï¿½me Brulee' - but that might also be the caramel association. Taste: Slick and sweet start, replaced by a long woody burn. Loses points in the long, cloying aftertaste. Score: 39 points - here is one of the few whiskeys that I prefer to enjoy with some ice. Maker's Mark NAS (45%, OB, 7/28/94, Bourbon, USA, Bottled +/- 2002) American whiskey is usually spelled with an extra 'e', but in this case the front label says 'Kentucky Straight Bourbon Whisky'.

Darned 'artists' - don't you just hate it when they draw outside the lines? Nose: Extremely sweet - a bit like Jack Daniels but more subtle. Grainy with something faintly fruity (orange skins?) in the background. Paint thinner. Glue. Not my cup of tea. It does open up a little with time, though. Peanuts? Quite different from malt whisky. Smoke? Growing complexity, more organics. Mint? Some breathing obviously had a positive effect. Taste: Flat start, growing deeper, sweeter and hotter in the centre. Pleasant but superficial. Rough and uninspired finish. Score: 48 points - I've never been a big bourbon fan and obviously the Maker's Mark is not going to change that. There's something in the superficial slickness of these American whiskeys that just rubs me the wrong way... Old Farm 1938/1943 100 Proof Straight Rye Whiskey (50%, OB, USA) - a sample from Hans Offringa. Nose: Woohaah! Wood and fruits, not unlike the Glen Grant. Rich and fruity. Smoke and organics after half a minute.

Unfortunately, the magnificent nose loses steam after ten minutes. Something metallic? Then pure grain smells emerge. It has lost most complexity after fifteen minutes, but has grown notably sweeter in character. More oatmeal and grains. Taste: Rich and smooth with growing amounts of wood and smoke. More meaty notes with refreshing hints of mint. Wow! Unfortunately it loses steam after a while, just like the nose. Almost takes a medicinal direction at times. Smooth & sweet Verdict: 90 points - making it by far the best American whiskey I've EVER tried! Thanks, Hans! A real eye-opener. Not quite as complex as the Glen Grant - but what would you expect after just five years in the cask... Amazing... The sweetness emerging from the empty glass is an experience in itself. That lifted it from 89 to 90 points. Old Portrero 11yo (50%, OB, Bottled +/- 2006, USA) Nose: Whooh... Paint thinner at first. Sweet. Then 'older' fruity notes emerge. Like 'Asbach Uralt' brandy. It lacks complexity compared to Scotch whisky, but I enjoy it more than most bourbons like Jim Beam.

After about half an hour the nose finally opened up a bit more, with some dust perhaps water melon. Taste: Again, some chemical paint thinner in the start. More like a bourbon here than in the nose. Sweet. Very smooth mouth feel with an evaporating finish, just like most bourbon whiskeys I've tried. Score: 54 points - to tell you the truth I had expected more after some people raved about it. St. George Lot 3 (43%, OB, Single malt whiskey, USA, Bottled +/- 2002) (From 100% malted barley, without any peat and distilled just once in a relatively small 'Holstein Still'.) Nose: What's that? It's like walking into a wedding cake bakery. Marzipan & lots of fruits. And not the 'European' fruits like apples or strawberries I often find in Scotch single malts. This has all kinds of 'exotic' fruits like passion fruit, grenade apple and overripe mango. A very enjoyable experience. Taste: Ooh, that's too bad. Very little of the sweetness has transferred to the palate. Young and brash.

It actually tastes very much like some grappa's and eaux de vie I've tried. With time it gains some more depth and gravitas, but in the end it remains a little too flat and chemical I'm afraid. Score: 67 points - not bad at all for a malt that's composed of mostly three year old whisk(e)y! Stranahan's Colorado Whiskey 2001 (47%, OB, Bottled +/- 2006, USA) Nose: Fruity, expressive and quite chemical. The fruits become ever more dominant over time. Quite exquisite and surprisingly complex. Black currants, cassis, some raspberries, 'fruits de bois'. Taste: Ough.... Here the chemicals have overpowered the fruits. They return in the finish though... Score: 68 points - still a little rough around the edges, but interesting and quite enjoyable. Tasting notes for a few American whiskeys The funny thing is that the legal requirements I just mentioned apply to the US market exclusively. If bourbons are produced for markets outside the USA, the producers are not bound by these rules if they want to sell their product as 'bourbon whiskey' anywhere outside the US.

The same is true for the rules and regulations regarding the various other types of American whiskey; - Corn whiskey (whiskey distilled from a mash consisting of at least 80% corn - a.k.a. maize) - Malt whiskey (whiskey distilled from a mash consisting of at least 51% malted barley) - Rye whiskey (whiskey distilled from a mash consisting of at least 51% rye) - Rye malt whiskey (whiskey distilled from a mash consisting of at least 51% malted rye) - Wheat whiskey (whiskey distilled from a mash consisting of at least 51% wheat) Apart from 'federal' regulations that apply to all states of the USA, there are also different state laws and local regulations w.r.t. the production, labelling and consumption of alcohol. That means that there is far more to tell about American whiskey than I'm able to here. This 'Deviant Drams' section is a mere diversion from the main focus of the Malt Madness website: single malt (Scotch) whisky. My knowledge of and experience with world whiskies and other alcoholic beverages is relatively limited, but I have plenty to say about single malt Scotch whisky.

For example, there's a Beginner's Guide to Single Malts with 10 pages filled with lots of useful information for (relative) beginners and the 'Distillery Data' section has profiles for over a hundred malt whisky distilleries. Clicking on one of the links below will take you directly to the distillery profile of that particular whisky distillery in Scotland. North American Whiskies Reviews, Ratings and Facts - Best North American Whiskies | Tastings Video About North American Whiskies North American whiskies are all-grain spirits that have been produced from a mash bill that usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels. These barrels may be new or used, and charred or uncharred on the inside, depending on the type of whiskey being made. The Distillation of North American Whiskies Most North American whiskies are made in column stills. The United States government requires that all whiskies: Be made from a grain mash. Be distilled at 90% ABV or less.

Be reduced to no more than 62.5% ABV (125 proof) before being aged in oak barrels (except for Corn whiskey, which does not have to be aged in wood). Have the aroma, taste, and characteristics that are generally attributed to whiskey. Be bottled at no less that 40% ABV (80 proof). Classifications of North American Whiskies North American whiskies are essentially classified by the type or variety of grains in the mash bill, the percentage or proof of alcohol at which they are distilled, and the length and manner of their aging. Bourbon Whisky must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together.

It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask. The Taste: Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskies. Tennessee Whisky must contain a minimum of 51% corn, be produced in Tennessee, be distilled at less than 80% ABV (160 proof), filtered through a bed of sugar maple charcoal, and be aged for a minimum of two years in new charred barrels. The Taste: The taste descriptors for Tennessee whisky tend to parallel those of its Kentucky cousin. The distinction and the difference comes on the finish which is long, clean, and very, very smooth—a result of the final sugar maple charcoal filtration. Legally, Tennessee whiskies could be sold as Bourbon; but the two Volunteer State distillers are proud enough of their “sipping whisky” to insist that the difference be known to all.

Rye Whisky must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat. The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans. Blended American Whiskey is required to contain at least 20% straight whiskey; with the balance most often being unaged neutral spirit or, in a few cases, high-proof light whiskey. It has a general whiskey flavor profile (most closely resembling Bourbon), but lacks any defining taste characteristic.

Recently craft distillers have been creating their own versions of blended whiskies without grain neutral spirit, such as blends of bourbon and rye whiskies, or blends of other less typical grain whiskies. Corn Whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof) and if wood-aged, may be aged in either used or new uncharred barrels. Moonshine Whiskey (a.k.a. white whisky, white lightning, Corn likker, or white dog) is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time that it takes the customers to get home, or the Dukes of Hazzard to make a delivery in the General Lee. Canadian Whisky is made primarily from corn or wheat, with a supplement of rye, barley, or barley malt. There are no Canadian government requirements when it comes to the percentages of grains used in the mash bill. Unlike Bourbons, they are aged, primarily in used oak barrels. The minimum age for Canadian Whisky is three years, with most brands being aged four to six years.

Virtually all Canadian whiskiess (except the pot-distilled malt whiskies of Glenora in Nova Scotia) are blended from different grain whiskies of different ages. Bulk Canadian Whiskies are usually shipped in barrels to their destination country where they are bottled. These bulk whiskies are usually bottled at 40% ABV (80 proof) and are usually no more than four years old. "Bottled in Canada" whiskies generally have older components in their blends and are bottled at 43.4% ABV (86.8 proof). United States Whiskey Kentucky produces all types of North American whiskies except for Tennessee and Canadian. It has the largest concentration of distilleries on the continent. Tennessee started out as Bourbon country, but today its two remaining distilleries specialize in the distinctive Tennessee style of whiskey. Other states-primarily Indiana, Illinois, Virginia, and Missouri have distilleries that produce straight whiskies, although some of these plants are currently mothballed. California has one tiny micro-distillery that produces Rye. Additionally there are a number of distilling plants scattered around the country that rectify (dilute and blend), process and bottle spirits that were originally distilled elsewhere.

These distilleries, in addition to sometimes bottling Bourbon that has been shipped to them in bulk, may also create their own blended whiskies. These whiskies tend to be relatively inexpensive "well" brands that are sold mainly to taverns and bars for making mixed drinks. Canada Ontario has the largest concentration of whisky distilleries in Canada, three. Alberta has two and Manitoba, Quebec, and Nova Scotia each have one. With the exception of Glenora in Nova Scotia, which is a malt whisky distillery, all of the Canadian distilleries produce only blended Canadian whisky. A Whisky Lexicon Bonded Whiskey is 100 proof Bourbon from a single distillery that was produced in a single "season" and then aged for at least four years in a government-supervised "bonded" warehouse. Distillers originally did this in order to avoid having to pay the excise tax until the whiskey was aged and ready for market. Consumers came to (incorrectly) regard the "bottled in bond" designation as a statement of quality. Bonded whiskies are not much of a factor in today’s market, although they still exist.

The Mash is the mix of crushed grain (including some malt that contains enzymes to break down grain starches into sugars) and hot water from which the distiller draws a liquid extract called wort. The wort is fermented into a simple beer called the wash, which is then distilled. Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation. Straight Whiskey is unblended whiskey, aged for at least two years in oak barrels, that contains no neutral spirit. Bourbon, Tennessee, Rye, and Corn whiskey are straight whiskies. There is also a spirit, simply called "straight whiskey," that is made from a mixture of grains, none of which accounts for 51% of the mash bill. Origins and History of Bourbon Whisky The first waves of British settlers in North America were a thirsty lot. It is recorded that the Pilgrims chose to make final landfall at Plymouth, Massachusetts, even though their original destination was elsewhere, primarily because they were almost out of beer.

The first locally made alcoholic beverage was beer, although the limited supply of barley malt was frequently supplemented by such local substitutes as pumpkin pulp. Distilled spirits soon followed, with rum made from imported Caribbean molasses dominating in the northern colonies, and an assortment of fruit brandies in the south. In the early 1700s a combination of bad economic times and religious unrest against the Established Church in Great Britain set off a great wave of emigration from Scotland and Ireland. These Scots, and the Protestant Scottish settlers from the Northern Irish province of Ulster who came to be known as the "Scotch-Irish" in the new World, brought to North America their religion, their distrust of government control, and their skill at distilling whiskey. This rush of humanity, augmented by German immigrants of a similar religious and cultural persuasion, passed through the seaboard colonies and settled initially in Pennsylvania, Maryland, and western Virginia. Mostly small farmers, they quickly adapted to growing rye because of its hardiness, and, in the western counties, Native American corn because of its high yields. Grain was awkward to ship to East Coast markets because of the poor roads; so many farmers turned to distilling their crops into whiskey.

In Pennsylvania these were primarily Rye whiskies; farther to the west and south Corn whiskies predominated. By the end of the American War of Independence in 1784, the first commercial distilleries had been established in what was then the western Virginia county of Kentucky. From the start they produced corn-based whiskies. In 1794 the new, cash-strapped Federal government imposed the first federal excise tax on distillers. The farmer-distillers of western Pennsylvania responded violently in what became known as the Whiskey Rebellion. Federal tax agents were assaulted and killed by angry mobs. Order was finally restored when the federal government sent in an army of 15,000 militiamen, led by George Washington, to put down the revolt. The ringleaders were convicted and sentenced to be hanged, but cooler heads prevailed, and after jail time they were pardoned and released. This situation did provoke a new migration of settlers into the then-western frontier lands of Kentucky and Tennessee. In these new states farmers found ideal corn-growing country and smooth, limestone-filtered water—two of the basic ingredients of Bourbon whiskey.

The name "Bourbon" comes from a county in eastern Kentucky, which in turn was named for the Bourbon kings of France who had aided the American rebels in the Revolutionary War. Bourbon County was in the early 19th century a center of whiskey production and transshipping (ironically, at the present time, it is a "dry" county). The local whiskey, made primarily from corn, soon gained a reputation for being particularly smooth because the local distillers aged their products in charred oak casks. The adoption of the "sour mash" grain conversion technique served to further distinguish Bourbon from other whiskey styles. There is also a newer competing theory that posits Bourbon was named after the whiskies served by establishments on New Orleans' Bourbon Street. These whiskies –from Bourbon County, stored in charred barrels and shipped to Louisiana– were admired because they more closely resembled well-aged Cognac than other American whiskies of the early 19th Century and were referred to by barkeeps and patrons as Bourbon Street whisky or simply Bourbon. By the 1840s Bourbon was recognized and marketed as a distinctive American style of whiskey, although not as a regionally specific spirit.

Bourbon came to be produced in Kentucky, Tennessee, Indiana, Illinois, Ohio, Missouri, Pennsylvania, North Carolina, and Georgia, among other states. Nowadays Bourbon production is confined to Kentucky and Indiana, although the only legal location requirement for calling a whiskey "Bourbon" is that it be produced in the United States. Initially Bourbon was made in pot stills, but as the century progressed the new column still technology was increasingly adopted. The last old-line pot still plant closed in Pennsylvania in 1992, but the technique was revived in Kentucky in 1995 when the historic Labrot & Graham Distillery was renovated and reopened with a set of new, Scottish-built copper pot stills. The late 19th century saw the rise of the Temperance Movement, a social phenomenon driven by a potent combination of religious and women’s groups. Temperance societies, such as the Women’s Christian Temperance Union and the Anti-Saloon League, operated nationally, but were particularly active in the southern states. The notion of temperance soon gave way to a stated desire for outright prohibition, and throughout the rest of the century an assortment of states and counties adopted prohibition for varying lengths of time and degrees of severity.

This muddle of legal restrictions played havoc in the Bourbon industry, as it interfered with the production and aging of stocks of whiskey. National Prohibition in 1919 had effects on the Bourbon industry beyond shutting down most of the distilleries. Drinking did not stop, of course, and the United States was soon awash in illegal alcohol, much of it of dubious quality. What did change was the American taste in whiskey. Illicit moonshine and imported Canadian whiskies were lighter in taste and body than Bourbon and Rye. The corresponding increase in popularity of white spirits such as Gin and Vodka further altered the marketplace. When Repeal came in 1933, a number of the old distilleries didn’t reopen, and the industry began a slow consolidation that lasted into the early 1990s, at which time there were only 10 distilleries in Kentucky and two in Tennessee. It may seem odd, but Scotch whisky may be Bourbon’s inspiration for long-term revival. The steady growth in sales of single malt and high-quality Scotch whiskies has not gone unnoticed in Bourbon country.

All of the Kentucky and Tennessee whiskey distilleries are now marketing high-end "single cask" and "small batch" whiskies that have found great success among upscale consumers. Three small specialty distilleries have opened in the last few years in Kentucky and California to cater to this increasing demand for quality over quantity. The United States may yet, in the words of one commentator, "turn away from foreign potions and return to its native spirit." Tennessee Whisky Tennessee whiskey is a first cousin of Bourbon, with virtually an identical history. The same sort of people used the same sort of grains and the same sort of production techniques to produce a style of whiskey that, remarkably, is noticeably different. The early whiskey distillers in Tennessee, for reasons that are lost in the mists of history, added a final step to their production process when they began filtering their whiskey through thick beds of sugar maple charcoal. This filtration removes some of the congeners (flavor elements) in the spirit and creates a smooth, mellow palate.

The two remaining distillers in the state continue this tradition, which a distiller at the Jack Daniel’s Distillery once described as being "same church, different pew." Rye Whisky The Scotch-Irish immigrant distillers had some exposure to using rye in whiskey production, but for their German immigrant neighbors rye had been the primary grain used in the production of Schnapps and Vodka back in northern Europe. They continued this distilling practice, particularly in Pennsylvania and Maryland, where Rye whiskey, with its distinctive hard-edged, grainy palate, remained the dominant whiskey type well into the 20th century. Rye whiskey was even more adversely effected by National Prohibition than Bourbon. A generation of consumers weaned on light-bodied and relatively delicate white spirits turned away from the uncompromising, pungent, full-bodied straight Rye whiskies. Production of Rye whiskies had vanished altogether from its Mid-Atlantic homeland by the 1980s. A handful of modern Rye whiskies are currently being made by Bourbon distilleries in Kentucky and Indiana. America’s first indigenous whiskey style is today only barely surviving in the marketplace.

Its primary use is for blending to give other whiskies more character and backbone, although a small but vocal group of Rye whisky enthusiasts continue to champion it. Blended American Whiskey Blended whiskies date from the early 19th century when the invention of the column still made possible the production of neutral spirits. Distillers would blend one or more straight whiskies (Bourbon and Rye) with these neutral spirits in varying proportions to create their own branded blend. The taste and quality of these whiskies, then as now, varies according to the ratio of straight whiskey to neutral grain spirit. Early blends were frequently flavored with everything from sherry to plug tobacco. Compared to straight whiskies they were relatively inexpensive and bland in character. Modern blends utilize dozens of different straight whiskies to insure a consistent flavor profile. Blended American whiskies had a great sales boost during and just after World War II when distillers promoted them as a way of stretching their limited supply of straight whiskey. This sales spike did not last, however. Blended whiskies were considered to be too bland by Bourbon and Rye drinkers, and consumers with a taste for lighter spirits soon migrated to Vodka and Gin.

Blended whiskies have been leading the pack in declining sales over the past few decades. Recently, American craft distillers have been experimenting with blending straight whiskies made from different grains, like blends of Bourbon and Rye whiskies. American Single Malt Over the last decade or two American craft distillers have been making strides in producing quality single malt whiskies, namely whiskies made from 100% malted barley at a single distillery. Although not currently defined as a category by the TTB's standard of identity, single malt whiskies are developing a following by both distillers and whisky aficionados because of their unique and distinct flavors. Corn Whisky Corn whiskey was the first truly American whiskey, and the precursor to Bourbon. An unaged, clear spirit, it was the type of whiskey that Scotch-Irish farmers produced in their stills for family consumption or to trade for store goods. When state and federal excise taxes were permanently introduced during the Civil War, most of the production of Corn whiskey went underground to become moonshine, where it has remained ever since. A modest amount of commercial Corn whiskey is still produced and consumed in the South. Canadian Whisky Canadian whiskies, as with their American cousins, originated on the farm.

These early whiskies were made primarily from rye. In time most Canadian distillers turned to corn, wheat, and other grains, but Canadians continue to refer to their whisky as "Rye" even though the mash bill for most Canadian Whisky is now predominantly a mix of corn, wheat, and barley, with only a modest proportion of rye for flavor, which results in a lighter-bodied spirit. Top Picks and Reviews for North American Whiskies Breckenridge "Dark Arts" Malt Mash Whiskey Brilliant gold color. Earthy aromas and flavors of saddle leather and soap, white chocolate toffee, banana raisin muffin, and clay with a satiny, dryish medium-to-full body and a tingling, stimulating, medium-long honeyed dried fruits, brown spices, minerals, and tobacco leaf finish. A complex interplay of dark fruits and leathery notes make this a fine sipping and cigar choice. $299 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. Bourbon whiskey - 必应 Discover Bulleit Frontier Whiskey and taste the award winning Kentucky whiskey inspired by the small batch technique used over 150 years ago. If you're looking for Bourbon Reviews we invite you to check out our collection of whiskey reviews so you never drink alone again. Cheers! Bourbon American Whiskey. America’s first whisky distillers didn’t live in Kentucky and didn’t use corn, but you wouldn’t know it today. Even as craft ...

Bourbon | Define Bourbon at Dictionary.com Share Bourbon [boo r-buh n, bawr-, bohr- or, French, boor-bawn for 1–3; bur-buh n for 4 or occasionally for 3] /ˈbʊər bən, ˈbɔr-, ˈboʊr- or, French, burˈbɔ̃ for 1–3; ˈbɜr bən for 4 or occasionally for 3/ Spell noun 1. a member of a French royal family that ruled in France 1589–1792, Spain 1700–1931, and Naples 1735–1806, 1815–60. 2. [sharl] /ʃarl/ (Show IPA), ("Constable de Bourbon") 1490–1527, French general. 3. a person who is extremely conservative or reactionary. 4. (lowercase). Also called bourbon whiskey. a straight whiskey distilled from a mash having 51 percent or more corn: originally the corn whiskey produced in Bourbon County, Kentucky.

Dictionary.com Unabridged Examples from the Web for Bourbon Expand Contemporary Examples Angry Driver Pulls a Gun Oh, Kentucky, land of horse racing, Bourbon, and apparently severe road rage. Bikers Attack an SUV and More Real-Life Grand Theft Autos (VIDEO) The Daily Beast Video October 1, 2013 When chilled-out mega-celebrities hit Bourbon Street, anything is possible. Broadway's Sweet New Play Rachel Syme September 29, 2009 Like Bourbon, rye must be aged in charred oak barrels for at least two years. Why Rye Is The Nation's Spirit, And Why No One Can Get It Kayleigh Kulp July 11, 2014 Historical Examples The Bourbon Manchu court, it is true, wavered, but popular pressure forced it to keep the upward path. Henry VIII. A. F. Pollard Our guide first led us to his hut, surrounded by Bourbon palms. British Dictionary definitions for Bourbon Expand noun 1.

a whiskey distilled, chiefly in the US, from maize, esp one containing at least 51 per cent maize (the rest being malt and rye) and aged in charred white-oak barrels Word Origin C19: named after Bourbon county, Kentucky, where it was first made Bourbon noun 1. a member of the European royal line that ruled in France from 1589 to 1793 (when Louis XVI was executed by the revolutionaries) and was restored in 1815, continuing to rule in its Orleans branch from 1830 until 1848. Bourbon dynasties also ruled in Spain (1700–1808; 1813–1931) and Naples and Sicily (1734–1806; 1815–1860) (as modifier): the Bourbon kings Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd.

1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for Bourbon Expand bourbon n. type of American corn whiskey, 1846, from Bourbon County, Kentucky, where it first was made, supposedly in 1789. Bourbon County was organized 1785, one of the nine established by the Virginia legislature before Kentucky became a state. The name reflects the fondness felt in the United States for the French royal family, and especially Louis XVI, in gratitude for the indispensable support he had given to the rebel colonists. See Bourbon .

line of French kings (who also ruled in Naples and Spain), of whom it was proverbially said, "they learn nothing and forget nothing." The royal family ruled in France 1589-1792 and 1815-1848; its name is from Bourbon l'Archambault, chief town of a lordship in central France, probably from Borvo, name of a local Celtic deity associated with thermal springs, whose name probably is related to Celtic borvo "foam, froth." Online Etymology Dictionary, © 2010 Douglas Harper Johnny Drum Private Stock Kentucky Bourbon from Caskers - Caskers Caskers Johnny Drum Private Stock Kentucky Bourbon Whiskey Johnny Drum Private Stock Kentucky Bourbon Whiskey Named after the legendary Johnny Drum, this bourbon earned the Gold Medal at the San Francisco World Spirits Competition. Retail $59.99 $49.99 Tasting Notes Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War in 1781, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J.

Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. Within a decade, some 2,000 farmers had settled in Kentucky and were growing corn in an effort to validate their claim to the land. Following the end of the American Civil War, Johnny Drum returned to his native state of Kentucky. Like many pioneers who had settled the state before him, Drum purchased a farm among the rolling bluegrass fields of Kentucky, and staked his claim to a beautiful, limestone spring. After harvesting more corn than he could sell, Drum distilled the excess grains into bourbon. Today, Johnny Drum Private Stock Kentucky Bourbon celebrates the passion and legacy of Johnny Drum. Johnny Drum Private Stock Kentucky Bourbon has an aroma of spicy cinnamon, ginger, oak and caramel. Notes of roasted peanuts, warm cinnamon and vanilla dominate the palate, and are complemented by touches of oak and honey. The finish is smooth yet bold, with lingering spices nestled against hints of citrus and chocolate.

Johnny Drum Private Stock earned the Gold Medal at the San Francisco World Spirits Competition, and was called one of the "best hidden gem whiskies on the market,"by Drink Spirits. Pick up a bottle today! Size: 750mL Proof: 101 (50.5% ABV) Availability: This product is not available in AL, AK, CO, CT, DE, FL, HI, ID, IL, IN, KY, LA, MD, MA, MN, MS, NV, NH, NY, NC, ND, OR, PA, SD, TN, TX, UT, VT, WA, WV or WI. Aroma of spicy cinnamon, ginger, oak and caramel. Notes of roasted peanuts, warm cinnamon and vanilla are complemented by touches of oak and honey. Finish is smooth yet bold, with lingering spices nestled against hints of citrus and chocolate. We Also Recommend Bourbon County Kentucky WELCOME Bourbon County is nestled in the heart of Kentucky's famous Bluegrass region. Its very name evokes visions of Thoroughbred horses grazing in lush green pastures bordered by age-old stone fences; lovely historic homes and buildings and beautiful rolling countryside. The area also offers an unusual group of sites and attractions for visitors to enjoy.

Long-known for agricultural products and livestock grown and raised on the county's 292 square miles, Bourbon County is one of the leading producers of Thoroughbred horses in the world. More than 50 horse farms are located in the county, including world-famous Claiborne Farm, where Secretariat stood at stud for many years. Secretariat, who was recently selected by a public poll to be memorialized on a postage stamp, is one of the last century's best-known athletes. He won horse racing's Triple Crown in 1973 and racked up more than $1,316,000 in earnings. When Secretariat died of laminitis in 1989, he was buried in the Claiborne Farm cemetery next to Riva Ridge, his stablemate and the 1972 Kentucky Derby winner. Another famous product of the county is no longer produced in the area. It was a smooth reddish whiskey aged in charred oak barrels, a product of the bountiful corn crops, which insured worldwide recognition for the county's name.

Although disputed by a few, Bourbon Countians feel confident that bourbon whiskey was first distilled in their county by one of several early settlers, most likely Jacob Spears. Bourbon County continued to be home to many distilleries right up to Prohibition in 1919. Enjoy a driving tour of the county that will take you past historic homes and farms and through a variety of scenic views to two structures that link Bourbon County to the past. This includes a drive through the Colville Covered Bridge, the last remaining reminder of the many covered bridges that once spanned the creeks and streams in Bourbon County. It is one of only 13 covered bridges left in the state and has been recently been renovated and re-opened to traffic. Also, don't miss the Cane Ridge Meeting House, a log structure built in 1791 now enclosed in a stone superstructure. The building is said to be the largest one-room log structure still in existence in the country and was the site of the establishment of the Christian Church, which, in turn, gave birth to the Christian Church (Disciples of Christ), the Non-Instrumental Christian Church and the Church of Christ.

In addition, many visitors enjoy a round of golf at Houston Oaks Golf Course or Shady Brook Golf Course; taking a walk on the paved track at the Bourbon County Park which also has a playground area for children; and taking in a movie at the drive-in during the summer (Bourbon County has one of the few drive-ins left in the state). 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 Whisly is named after a county in which American state?
Answer: KENTUCKY