Whiskey has roots dating back to medieval Ireland. Originally called “uisge beatha” or “water of life,” Irish monks applied distillation to its sacramental beers to prevent spoilage during their long travels. As it gained popularity among the citizenry, the methodology improved, and by the 1800s, it became a national spirit in Ireland and, from there, Scotland. European settlers brought the art of distilling from Europe, but there was a problem. Barley (the grain of Irish and Scotch whiskies) didn’t grow natively and was very difficult to cultivate. However, corn grew bountifully. Its high sugar content made it ideal for distillation, and “corn likker” was born.

In its earliest form, it was a rough and raw spirit. Storage in wooden barrels resulted in the brownish liquid we currently associate with whiskey, but it was often clear, a sign that it was stored in clay pots or glass. The shot glass was developed specifically to facilitate drinking early whiskey – the aroma and taste were so harsh that one would need to “shoot it down.” The inverted conical shape facilitated speed and smell avoidance.

Kentucky is considered the birthplace of bourbon, although it can be made anywhere in the USA. Its evolution is often credited to Elijah Craig, a Baptist minister, inventor, and distiller who first used charred oak casks to age whiskey. However, the first recorded use of the term “bourbon” on a label was by Jacob Spears, a contemporary of Craig’s, both of whom resided in Kentucky. However, the techniques used to make bourbon are centuries old, tracing back to Europe, and bourbon’s true origin is often disputed. Some attribute it to its popularity on Bourbon Street in Louisiana, where it quickly outsold the more expensive grape-based cognac and brandy. Others claim it was named for 1785 Virginia’s Bourbon County. Others still claim it was named for Bourbon County in Kentucky.

As bourbon grew in popularity, so did its refinements. One of the first was the use of sour mash, which adds a small amount of spent mash to each new fermentation. Spent mash, also known as spent beer, distillers’ spent grain, stillage, and slop or feed mash (named for its use in animal feed). Sour mash adds acidity to the process, controlling unwanted bacterial growth and creating a proper pH balance for the yeast.

During the 1800s, bourbon became widely popular, and its production grew exponentially. Refinements in production and aging saw dramatic flavor improvements, and it began to rival rum in popularity. That all came crashing down in 1918 with the passage of the 18th Amendment. By 1919, all but six distilleries were forced to cease operations, and those remaining could only produce “medicinal” whiskey, for which a doctor’s prescription was needed. Prohibition saw the growth of speakeasies- illicit bars and cabarets selling liquor illegally.

It also spawned private stills, often in the backwoods and hollers of Kentucky, Tennessee, and other southern and Appalachian regions. These illegal distilling operations, some quite large, became the scourge of the “G-men,” Treasury agents eager to shut down the illicit trade of liquor. “Moonshine,” a form of unaged whiskey, became exceedingly popular, so named because “moonshiners” often ran their illicit stills at night while the “moon shined.”

The 21st Amendment repealed Prohibition nationally in 1933, but many localities within the states passed their own temperance laws, and moonshining in those areas continued. In other regions, bourbon production resumed but was again abruptly halted in 1941 to support industrial alcohol production in support of the USA’s WWII military needs. After the war, bourbon production resumed once more and grew in quality and popularity. Foreign distilleries seized on the spirit’s growth, sending imported “bourbon” into the country. In 1964, the U.S. Congress declared bourbon a “distinctive product of the United States,” prohibiting the importation of whiskey designated as “Bourbon.”

In recent years, the Federal Standards of Identity for Distilled Spirits (codified under 27 CFR §5 Subpart I) specified that bourbon made for U.S. consumption must be:

– Produced in the U.S. (including the 50 United States, the District of Columbia, and Puerto Rico)
– Made from a grain mixture that is at least 51% corn
– Aged in new, charred oak containers
– Distilled to no more than 160 proof (80% ABV)
– Entered into the container for aging at no more than 125 proof (62.5% ABV)
– Bottled at a minimum of 80 proof (40% ABV)

Labeling requirements for aging and blending can be confusing. Unlike Scotch and Irish whiskies, bourbon has no minimum aging period but requires certain age labeling mandates. Labeling requirements include:

– Bourbon blends do not require the term “blended” as long as components are all straight bourbon
– Any bourbon that contains added coloring, flavoring, or other spirits (such as neutral grain spirits) must be labeled as “blended” or “a blend”
– A “blended” bourbon must contain a minimum of 51% straight bourbon
– Any bourbon aged less than four years is required to have an age statement
– The age statement must reflect the youngest whiskey in the bottle
– Only bourbon aged for a minimum of two years and with no added coloring, flavoring, or other spirits can be labeled as “straight bourbon”

“Bottled-in-Bond” is a unique bourbon style with a more restrictive set of production requirements. To use the name on the label, the bourbon must be a “straight bourbon” bottled at 100 proof (50% ABV), produced by a single distiller at a single distillery in a single season, and aged for at least four years in a bonded warehouse. “High-rye” and “heated” bourbons are not legal delineations but typically describe bourbons with higher percentages of rye or wheat in the mash bill. A 20-35% inclusion of the respective grain is not uncommon.

Bourbon’s popularity skyrocketed between 2009-2014, with case sales increasing by over 28%. High-end bourbons saw the most significant growth, with prices of the best expressions increasing respectively. Tenessee bourbon saw the highest growth rate, although Kentucky whiskey dwarfed its Tennessee brethren in sheer volume. According to the Kentucky Distillers’ Association, by 2018, 95% of all bourbon was produced in Kentucky. In addition to expanding nationwide sales, international demand grew commensurately, with  Canada, the United Kingdom, Germany, Australia, and France leading in the volume of exports. Nations with dramatic percentage increases in the importation of bourbon include Brazil, the Dominican Republic, the Bahamas, Israel, and the United Arab Emirates.

Bardstown, Kentucky, hailed as the birthplace of bourbon (a subject of significant dispute), is home to the annual Bourbon Festival held each September. Kentucky is also home to the so-called Kentucky Bourbon Trail, the tourism program organized by the Kentucky Distillers’ Association. Kentucky is home to some (if not most) of the highest-volume brands, including Jim Beam (Beam Suntory), Evan Williams (Heaven Hill), Maker’s Mark (Beam Suntory), and more. Other high-volume brands include Jack Daniels (Brown-Forman), which is not called bourbon but rather “Tennessee whisky,” although it meets the legal definition of bourbon, Wild Turkey, and Four Roses, to name but a few.

Buffalo Trace Distillery of Frankfort, Kentucky, which the Sazerac Company owns, is often credited as one of America’s top bourbon producers (in quality, if not volume). Two of its brands, Buffalo Trace Bourbon and Pappy Van Winkle, are considered by most bourbon aficionados to be among the best. While Buffalo Trace offers highly rated but more affordable options, Pappy van Winkle bottles can run from $1000 to even $10,000 or more. Top-rated bourbons, although frequently smaller in production volume, have seen dramatic increases in demand as consumer palates improve. Some of the smaller but top-rated brands include Blantons, Weller, Eagle Rare, Taylor, and Woodford, to name a very few. The list is long and continues to grow, and in many cases, they are part of the same parent distillery.

Bourbon is different from Scotch and Irish whiskies, not only in production specifics and mash bill but also in aging specifics. The latter two require that all grain growth and harvesting, production, and aging occur in their respective nations, with a minimum of 3 years of barrel aging. In addition, Irish and Scotch have a more significant correlation between price and quality, while excellent “bargain” bourbons are available, with many at the local grocery market. Old Forester, Angel’s Envy, Evan Williams, Early Times, and Jim Beam, to name a very few, receive high ratings despite selling for “low shelf” prices.

Bourbon is served in many ways: in cocktails, on the rocks, with water, and neat. In its simplest form, served neat, you simply sip the whiskey to enjoy it. It provides the whiskey’s fullest experience, heat, and all. Sometimes, especially for those at higher proof, adding a small amount of quality water enhances the ability to taste the whiskey without the alcohol burn seeming so prevalent. Some prefer to enjoy the whiskey over the tricks, which cools the alcohol bite while allowing the ice to melt into water slowly in the glass.

The most popular way to enjoy bourbon (although I prefer neat) is in a cocktail. Bourbon cocktails are legion, with many forming a list of historical bar staples that remain popular today. Some of the most popular include (click for more info):

– Old Fashioned
– Whiskey Sour
– Mint Julep
– Manhattan
– Boulevardier

Whichever way you like to drink it, bourbon is one of the world’s most popular and produced whiskeys. It’s a uniquely American product protected by U.S. law and a tradition dating back to the nation’s birth.