Bourbon was born over 200 years ago in the
hollows of Kentucky where cold, clear limestone spring water was
available that produced and still produces whiskey, sweet and
smooth as honey. Bourbon whiskey, America's only native spirit,
still makes its home in Kentucky, where today as much as 80 percent
of the world's bourbon is produced.
Bourbon is distilled from a mash of grain containing
not less than 51 percent corn, according to federal law, then balanced
with barley and either wheat or rye. Each distillery has its own unique
blend of grain and some of the mash recipes are generations old. While
two years is the minimum time for aging established by law, most bourbons
are aged between four and twelve years. Federal regulations also stipulate
that bourbon cannot be distilled above 160 proof and must be bottled
at no less than 80 proof.
W.L. Weller Kentucky Straight Bourbon is renowned
for its "whisper of wheat", because its recipe, which dates
back to 1849, has an unusually high proportion of wheat. Old Charter
Kentucky straight Bourbon, produced since 1867, has a specially tailored
mash accented with rye. The rich amber color and characteristic sweetness
of bourbon is derived from its signature aging process in new white
oak barrels, which are charred to caramelize the natural sugars in
the wood and bring them to the surface.
Bourbon History- Dallas Bartenders; Beverage
and Spirits Catering
Tennessee whiskey, commonly but incorrectly perceived
as a type of bourbon, is made in a similar way, but with one extra
step in the process that influences its final character and flavor.
Before being barreled, the newly distilled whiskey is mellowed, filtered
slowly over a period of ten days through charcoal made from seasoned
sugar maple timbers that gives the whiskey a unique smoky sweetness.
This step is so significant that Tennessee whiskey is distinguished
by law as a separate category of whiskey.
The George Dickel Distillery on Cascade Creek near
Tullahoma, Tennessee an additional step is taken before the charcoal
mellowing. George Dickel Tennessee Whisky, spelled without an 'e'
because Dickel felt that his whiskey was equal in quality to Scotch
whisky, is the only Tennessee whiskey that is produced by chilling
the whiskey before filtering, making it even smoother.
