If you’re going to a Derby party next weekend, you should be well-versed in Kentucky’s greatest export: bourbon. Here’s a crash course on the American-made liquor, excerpted from Hans Offringa’s A Field Guide to Whisky.
Is All American Whiskey Bourbon?
Not all American whiskey is bourbon, but all bourbon is American. Originally, American whiskey was made mainly of rye. It wasn’t until later that the colonists began to distill domestic corn. American settlers claimed that the corn was given to them by Native Americans. Native Americans tell a different story: that the Pilgrim Fathers stole their hidden stock.
While bourbon can be made anywhere in the United States, the lion’s share is produced in Kentucky.
What Is Kentucky Straight Bourbon?
When “Kentucky Straight Bourbon” is on the label, the whiskey in the bottle has to be made and matured in the Commonwealth of Kentucky. Maturation cannot be less than two years and one day.
How Is Bourbon Made?
Bourbon is made from a mixture of grains consisting of at least 51 percent corn, with the addition of rye and/or wheat and malted barley. The corn adds a fatty sweetness to the distillate and provides the “backbone” of the drink. A small portion of malted barley promotes the formation of enzymes needed to convert the starch into sugars: the wheat will make the bourbon softer and smoother, whereas rye will give the drink a spicier character. Wheat and rye are called “flavor grains,” and the corn-to-flavor-grains ratio has a huge impact on the aroma and taste of the end product.
How Long Does Bourbon Mature?
There is no legal minimum number of years for bourbon to mature. The distillate may be called bourbon one day after it has left the still. Straight bourbon, which is more regulated, needs to mature at least two years.
What Kind of Barrel Is Used for Bourbon Maturation?
In the United States, a distillate can be called bourbon only when it has matured in brand-new charred barrels made of American white oak.
What Are the Famous Bourbon Brands?
Prohibition in the United States, from 1920 to 1933, nearly killed the entire American whiskey industry. After its repeal, a small group, located mainly in Kentucky, started to rebuild the industry. Five among them cur- rently produce the lion’s share of Kentucky bourbon. Some famous brands are Blanton’s, Bu alo Trace, Elijah Craig, Four Roses, Heaven Hill, Jim Beam, Maker’s Mark, Old Forester, Wild Turkey, and Woodford Reserve, which is triple distilled in pot stills that were built in Scotland—a unique fea- ture in the bourbon industry.
About the Book:
A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.
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