The only way I could figure they could improve upon Coca Cola, one of life’s most delightful elixirs, which studies prove will heal the sick and occasionally raise the dead, is to put bourbon in it. ~ Lewis Grizzard
That’s a gross combination in my view – why pollute a perfectly tasty Coca-Cola? I am curious about bourbon, though. People often get confused about where it stands in the world of spirits. Is it whiskey? Yes. All bourbon is whiskey, but not all whiskey is bourbon. We’ll check out the rules of engagement, but first–to the beginning.
Where It Began
We need to know who to thank, right? Well, it’s complicated. Here’s an oversimplified order of events, per ABC Fine Wine & Spirits:
- Post-1776 – this country had a massive influx of German and Irish folks who brought their love of spirits with them.
- 1794 – Alexander Hamilton, Treasury Secretary, suggested (and obtained approval for) taxing whiskey to refill the government’s postwar coffers.
- Pennsylvania farmers took exception.
- Thomas Jefferson, who was the governor of Virginia back then, encouraged farmers to move south to Kentucky (then part of Virginia–I SAID it was complicated) by offering 60 acres of land to those who agreed to grow native corn.
- A devoted Francophile, Jefferson renamed the county Bourbon.
- That name was emblazoned on the barrels headed down rivers to other ports, and a liquid star was born.
Corn is the main ingredient of bourbon. As it happens, many farmers of that time grew corn anyway, as it provided an economic and versatile addition to many families’ tables. While some farmers sold their excess corn at market, others converted it to a beverage.
- There are no hard and fast rules about aging bourbon, but you’ll want to check the bottle to make sure you know what you’re buying. I thought it required some aging. No?
- Bourbon does not have to originate in Kentucky. Say it ain’t so.
- Bourbon is not aged in a temperature-controlled environment, and that alters the timeline. Warm weather speeds it up. Guess 120 proof won’t “spoil”.
- Some U.S. bourbons are only sold overseas. I can’t act surprised here, because I know next to nothing about market fluctuations outside the insurance industry.
- Even during Prohibition, people could still get their bourbon fix by asking their doctor to prescribe up to a pint of this “medicine” every ten days. Seriously?
Finally, the Rules
There are only five for the naming convention. Here’s what distilleries have to abide by, per New Riff Distilling:
- Corn must comprise no less than 51% of all grains included, and the only other permissible ingredients are yeast and water.
- The distillery location must be in the U.S.
- The mash cannot be distilled above 160 proof.
- The mash can’t be added to barrels at more than 120 proof, though some sources indicate 125.
- Aging must be in new, charred-oak barrels.
Are there other rules? Oh, yes. To name a few, any bourbon labeled as straight has to have been aged at least two years. If the bourbon’s label indicates straight, but nothing else, it has been aged no more than four years. Apparently, that’s a bragging rights issue. More time in the barrel is better.
Last Call
Global Market Analysis charts reflect the main sales generated in the U.S., which is no surprise. However, the combined sales in Europe and the Asia Pacific are more than equal to what is purchased here. I am wondering if that’s because of the pseudo sophistication that accompanies having a beverage that is obviously an import. I can’t say it’s the taste, because I don’t recall drinking even a small amount.
So why did I write about something I don’t consume? Because bourbon is an excellent example of a topic about which people make assumptions based on what they read or hear. In fairness, I may have contributed to this problem with what I wrote today, because I don’t have personal knowledge of this product. As Mark Twain famously observed, “It ain’t what you don’t know that gets you into trouble. It’s what you know for sure that just ain’t so.”
I don’t know anything about bourbon, but I LOVE the Mark Twain quote at the end of your essay! ❤️
Wonderful topic my dear friend! I’ve actually done an exhaustive, experience-based dive into whiskey/whisky over the years. Jack and I were really close for awhile, then I had to go on hiatus until the early 2000’s, when I could approach things from a slightly different angle. Single malt Scotch, some blends, really good Irish whiskey (Ireland and US origin) and even Japanese whisky (Scotland, Canada and Japan) are all delicious in their own way, some straight and some with additional ingredients. I’d love to introduce you to Breckenridge Distillery’s wonderful bourbon, hopefully we can do that in the near future! Cheers!