**Be sure to record the fact that I am competing for these key words in a spreadsheet that can track my results
HERES A LIST OF FREQUENTLY ASKED QUESTIONS WE RECEIVE HERE
can you drink bourbon straight
is bourbon good for you
what does bourbon taste like
what bourbon should i buy
what do you drink bourbon out of
-ways to drink bourbon
-best way to drink bourbon
how to taste bourbon
ways to order bourbon
what is a bourbon
WHO INVENTED BOURBON?
Hard to say, but all evidence points to a Baptist Minister named Elijah Craig. You can read up about him here: The Legend of Elijah Craig.
WHAT’S THE BEST BOURBON?
Tough question! Most would expect an answer like Pappy Van Winkle 23 year old Reserve, but for my particular palate and preferences, the answer is hands down Bookers. When I drink whiskey, I have a number of different criteria I use for determining what I like versus what makes me dry heave. Your palate, preferences, and dislikes will vary from mine, so the best way for you to discover the best bourbon is to discover your best bourbon.
With so many bourbons on the market today, my advice is to resist jumping on a brand name bandwagon and branch out. Had I not followed this advice myself, I would have never discovered Bookers, Michters, or Fighting Cock – to name a few of my favorites!
Still trying to figure out which bourbon is the best? Pick up a copy of 101 Whiskies to Try Before You Die
DOES IRISH WHISKEY TASTE LIKE BOURBON?
No. To really appreciate the difference, you must understand the differences in the grain composition of both spirits. Bourbon, by law, must be primarily corn (no less than 51%). When distilled and aged, corn lends a sweetness to bourbon that is absent in Irish whiskey, whose primary grain is barley. Since barley as a grain is fairly unremarkable, Irish whiskey’s can be a little on the bland side and with a considerably lighter mouthfeel than bourbon.
WHAT ARE THE DIFFERENCES BETWEEN SCOTCH, WHISKEY AND BOURBON?
There are 4 major types of whiskey:
American whiskey
- American whiskey has several forms, including Bourbon (which we should all be familiar with by now), Tennessee whiskey thats filtered through a thick layer of maple charcoal before being aged, Rye whiskey thats made with no less than 51% rye grain, and corn whiskey thats comprised of an 80% corn mash.
- Canadian whiskies are typically lighter and smoother than than American whiskeys and are typically made with malted rye.
- Irish whiskeys like Jameson’s are triple distilled made primarily with barley.
- Scotch Whiskey is a native product of Scotland and is produced from malted barley and other grains. These grains are smoked over a peat moss fire and triple distilled in a process similar to that of Irish whikseys. The peat moss roasting process lends a smooth, smokey flavor to the whiskey. You can find both single malt and blended Scotches on the market today. A major diferentiating factor is the exceptionally long aging period that Scotch undergoes comapred to bourbon: 7 to 12 years versus only 2 to 4 years respectively.
Canadian whisky
Irish whiskey
Scotch whisky
There are two commonalities between all four of the above whiskeys: First, they are all made from a “mash” of grains that can including barley, rye, wheat, and corn. Secpondly, they are then aged in oak barrels which is what lends the color. Thats where the commonalities end.
- American whiskey has several forms, including Bourbon (which we should all be familiar with by now), Tennessee whiskey thats filtered through a thick layer of maple charcoal before being aged, Rye whiskey thats made with no less than 51% rye grain, and corn whiskey thats comprised of an 80% corn mash.
- Canadian whiskies are typically lighter and smoother than than American whiskeys and are typically made with malted rye.
- Irish whiskeys like Jameson’s are triple distilled made primarily with barley.
- Scotch Whiskey is a native product of Scotland and is produced from malted barley and other grains. These grains are smoked over a peat moss fire and triple distilled in a process similar to that of Irish whikseys. The peat moss roasting process lends a smooth, smokey flavor to the whiskey. You can find both single malt and blended Scotches on the market today. A major diferentiating factor is the exceptionally long aging period that Scotch undergoes comapred to bourbon: 7 to 12 years versus only 2 to 4 years respectively.
HOW DID AMERICAN WHISKY GET THE NAME “BOURBON”?
We all know that bourbon is an innovation of the great state of Kentucky, a state whose history is dominated by one particular group of European settlers: the French. In fact, the city of Louisville was almost completely settled by French immigrants or their American-born descendants. In the late 17th century Frenchmen arrived in the area bringing with them their French ways of life – the most notable of which was their production of Cognac distilled brandy. The French would distill the brandy twice using large copper pot stills, then age the spirit in French oak barrels to mature for two years. The Frenchmen that arrived in Kentucky faced a problem: Kentucky’s climate was inhospitable to growing the precious grape varieties needed to produce Cognac and wine, but there was an abundance of corn and other grains. The first distillers of what we have come to know as bourbon most likely used the grain at their disposal while keeping traditional French distillation and aging methods.
The charring of the inside of barrels that contained foodstuffs was a means of sterilization, since we know that charcoal removes impurities and kills bacteria. Barrels were also scraped and charred if the barrel had contained previous items, like fish or pickles.
Kentucky’s native grains, along with French distillation and aging methods produced a new, “French – styled” whiskey. It was most likely that the largely French population of the area took to calling the new product bourbon, a nod to King Louis XVI of France’s House of Bourbon. It is also likely that whiskey produced in the ‘Old Bourbon’ region (est. 1785) of Kentucky was given the name of the region that it came from – a common practice that can be found in namesakes like Cognac, Maidera, and Champagne – each named after its respective region of vintage. One of the main ports to the Ohio River was located in the region, and ‘Old Bourbon’ was stenciled on the barrels to indicate their port of origin which may have lent to bourbon becoming the brand name of Kentucky’s native spirit.
HOW DO YOU CALCULATE THE PROOF OF BOURBON?
Easy! Take the % and double it. For instance, Elijah Craig 12 Year Old bourbon is 47% alcohol. 47 X 2 = 94 Proof!