Bourbon is the best known and probably the most popular whiskey produced in the United States.
By law straight bourbon must be made from at least 51 percent corn, and it must be aged in brand new charred oak barrels for at least two years.
Bourbon is distinctly American, so much so that in 1965, Congress passed a resolution classifying it as a distinctive national product.
Bourbon has a distinctive taste, and to substitute another whiskey when the recipe calls for bourbon is a little like saying any old spice will do when preparing a meal.
It has at least 51% corn (with most around 70% corn and a mix of wheat and rye) and is named after the county of Bourbon, Kentucky.
Kentucky bourbon has a rich a identifiable flavor resulting from its main ingredient, corn; from Kentucky’s water, which filters through extensive limestone formations and from the charred new oak casks in which bourbon is aged.
The routine aging of bourbon began in the mid 19th century. Aging improves the taste of the bourbon significantly, enriching, mellowing, and polishing it.
Straight bourbon must be aged for at least two years. It usually is aged for four to six years and may be aged for 20 years or more.
Most bourbons are released from the barrel and then diluted to make a minimum of 40% ABV but some are ‘barrel proof’ and bottled straight from the barrel.
What is Bourbon
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