ABCs of Bourbon

Big and bold, Bourbon Whiskey can certainly pack a punch. But what is it, and how is it different than whisk(e)y? Oddly, some people don’t count Bourbon as whiskey, but it is. It’s had its ups and downs in American history (listen hear to learn more!), but this distinctive product of the United States has seen an explosion in popularity within the last five to seven years, and rightfully so.

Bourbon Whiskey is a whiskey made with at least 51% of the mash bill being comprised of corn, distilled to no more than 160 proof, stored in NEW charred oak containers, and only made in the United States. Straight Bourbon Whiskey is whiskey that follows the above rules, but is aged for at least two years. Additionally, unlike the laws of most other countries, colorings and flavorings may NOT be added to Bourbon.

But doesn’t Bourbon have to be made in Kentucky? Nope. Bourbon can be made in any state within the United States of America. A whiskey designated as “Kentucky Bourbon” though, must be distilled, barreled, and aged for a minimum of two years within the state of Kentucky.

Why has Bourbon seen such a rise in popularity? While the laws surrounding whiskey can be quite restrictive within the United States, they give a lot of freedom to distillers when it comes to making Bourbon, especially. Because corn is the main ingredient, it is much sweeter than your typical Scottish single malt whiskey and the blend of other grains allowed can create unique and interesting depth of flavors. Bourbon is also typically aged and bottled at a higher proof than most other whisk(e)ys, which allows it to stand up quite well in mixed drinks.

So how should one enjoy Bourbon? The way you like it. There is no right or wrong way to enjoy any whiskey, and Bourbon certainly lends plenty of flexibility to the consumer. Neat, over ice, or even in coffee, Bourbon is sure to make your day or evening.

Remember, all Bourbon is whiskey, but not all whisk(e)y is Bourbon. It can only be made in America, stored in new charred oak barrels, and made with at least 51% corn in the mash bill. With a long, rich history, Bourbon is certainly here to stay.