First things first: Where does bourbon come from? Bourbon's origin as a unique form of whiskey is not fully documented, and there are several conflicting legends and claims surrounding it.
One story goes that a priest and distiller named Elijah Craig in the late 1780s used old fish barrels to store his spirits. Unsurprisingly, fish-flavored wood did not improve the whiskey's taste, so Craig began cleaning the white oak barrels by charring the inside. A challenge to this story is that the practice of aging whiskey and charred barrels to improve flavor had been known in Europe for centuries.
So, there was probably no single "inventor" of bourbon, and it was most likely brought to what is now Kentucky in the late 18th century by Scots, Irish, and other settlers.
Next, the name. Why is it actually called bourbon? Again, there are many conflicting legends and claims. Some believe it is named after Bourbon County in Kentucky, where it was once invented, but historian Michael Veach, who wrote a book on the history of bourbon, has a different version.
According to Veach, the name evolved in New Orleans after two men known as the Tarascon brothers arrived in Louisville, Kentucky, from the Cognac region of France. Here, they began sending local whiskey down to Louisiana's busy port city. They knew that if Kentuckians put their whiskey in charred barrels, they could sell it to New Orleans' large French population, who would like it because it tastes more like cognac or 'French brandy'.
Like today, Bourbon Street in the 19th century was known as New Orleans' entertainment district. According to Veach, people started asking for "the whiskey they sell on Bourbon Street," which eventually became "bourbon whiskey."
The difference between whiskey and bourbon
Now that we have some understanding of the history behind bourbon, we can focus on what bourbon actually is and how it differs from whisky, as we know it from, for example, Scotland.
Firstly, all bourbon is also whiskey, but not all whiskey is also bourbon. For it to qualify as bourbon, it must comply with a set of legally mandated rules.
For a spirit to be considered bourbon, it must adhere to five standard rules:
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It must be made in the USA. It does not have to be made in Kentucky, but 95% of all bourbon is made in Kentucky. This applies, of course, in the USA, but is also determined by Canadian and EU legislation.
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The barrels used to age bourbon must be new, American white oak barrels that have been charred on the inside. The barrels are subsequently reused to age everything from rum and whiskey to tequila and whisky.
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A mash bill or recipe must be used that contains at least 51% corn. However, it is often much higher than that, ranging from about 60% to 80%. The remaining percentage is a mixture of wheat, rye, and barley.
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It must be distilled at no more than 160 proof (80% ABV) and put into a barrel at under 125 proof (62.5% ABV).
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It must not contain any additives other than water to reduce alcohol percentages. This means no artificial colors or flavors. This is also why Jack Daniel's is Tennessee whiskey and not bourbon: It is filtered over maple charcoal before bottling.
Bourbon has no minimum aging period. Products aged for as little as three months can be sold as bourbon. The exception is straight bourbon, which has a minimum aging requirement of two years. Furthermore, any straight bourbon aged for less than four years must carry an age statement on the label.
How does bourbon taste?
Bourbon differs from other types of whiskey with its sweeter taste, which for many means it is more accessible than, for example, Scotch whisky or rye whiskey, which consists of 51% rye.
As described earlier, a bourbon mash bill must consist of at least 51% corn, while the remaining percentages are made up of a mixture of grains. This mixture also greatly influences the taste of bourbon.
A bourbon with a high percentage of rye gives the bourbon a nice spicy kick that complements the sweetness of the corn, without the full peppery zing of a true rye whiskey. A larger proportion of wheat, conversely, provides what is often described as a softer, sweeter profile.
If you taste a bourbon that has aged for less than 4 years, you will find that the grains used in the recipe will be more prominent.
Bourbon dominated by nutmeg belongs to the less sweet type. This flavor dominance occurs especially in bourbon made with a high proportion of barley, e.g., in Elijah Craig.
Caramel dominance comes from aging in charred oak barrels, as the charring of the barrel opens up the wood's sugars. All bourbons have a hint of caramel, but it is more dominant in some brands. Strong caramel notes can be found, among others, in Maker's Mark.
Cinnamon dominance will usually be found in bourbon created with a high proportion of rye, such as Bulleit and Four Roses.
Additionally, you can expect that the darker the bourbon, the higher the alcohol content; and for a true taste of its complexity, you should open your mouth as you sip.
Finally, we can say that while there are specific rules for making bourbon, there are absolutely no rules for how it should be enjoyed. Dilute it with water, mix it with ginger ale, or add a few liqueurs and call it something fancy like "The Revolver." The producers of America's pride are just as thrilled to see their product served with a maraschino cherry as in a shot glass.
We hope that you have become a little wiser about what bourbon is and some of the history behind the drink.
Cheers, y’all!
