Bourbon & American Whiskey

Bourbon & American Whiskey's roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky. In 1964, the US Congress established federal regulations for producing the spirit. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any coloring or flavoring additives. Unlike Scotch or cognac, American whiskey must by law be aged in new, charred oak barrels and no more than 160-proof (80% alcohol by volume). In order to be classified as "straight" whiskey, it must be aged for at least two years and unblended. American whiskey's entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey, which is a special classification of Bourbon. Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber color comes from the wood that it's aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.



Poster Video
How to make a
negroni

What Does It Take to Become a Whiskey Master?

Know your skills.

Even the Pope Loves Pappy Van Winkle

When Father Jim Sichko visited the Pope in Rome this month he brought one of the most coveted bottles of liquor out there—the rare, 23-year-old Pappy Van Winkle.

Home Bar Basics:
Which Bitters Are Best for You?

Find your most essential bitters.

The Dos and Don’ts of Making an Old Fashioned

The Old Fashioned is arguably the grandfather of all cocktails. Simple yet complex, subtle yet bold, it’s easy to see why the three-ingredient classic, believed to date back to the early years of the Republic, remains so revered. Ordering an Old Fashioned at a bar will earn you an approving nod, but it’s also the […]

More Articles