All About Bourbon: Inside the History of Bourbon Whiskey

Bourbon is a type of whiskey made from a mix of fermented grains (typically, corn, barley, and rye). Bourbon falls under the whiskey umbrella, along with Irish whiskey, Canadian whisky, and Scotch whisky. In America, bourbon whiskey has a few legal requirements surrounding the mash bill, barreling, additives, and alcohol content. The mash must contain at least 51 percent corn; the spirit must be aged in newly charred white oak barrels, making for a typically nutty flavor profile and a mellow, caramelized sweetness. The mahogany-colored distilled spirit must also have a minimum of 40 percent alcohol by volume (ABV) and cannot contain flavorings or any other additives.

The process of making whiskey requires patience, as the spirit takes at least two years to age in its new charred oak barrels. The type of whiskey that results depends entirely upon the barrels and grains selected for the production process. Popular cocktails featuring bourbon include the Mint Julep, Old Fashioned, Manhattan, Bourbon Eggnog, Whiskey Sour, the Libertine, and the Paper Plane.

Typically, bourbon boasts strong flavors of oak, caramel, marshmallow, and vanilla. The taste varies depending upon the type of bourbon and its distillation process. For example, a higher amount of wheat (wheat bourbon) results in whiskey with a milder and more subdued flavor, whereas more rye indicates a more flavorful edge.

The name “bourbon” is commonly considered a nod to Bourbon County, Kentucky, where an estimated 95 percent of all bourbon is produced. However, some origin stories suggest it refers to Bourbon Street in New Orleans, Louisiana, named for The House of Bourbon, a French dynasty that dates back to the thirteenth century. Here is a brief overview of the spirit’s history:

• Beginnings. When Scottish and Irish settlers arrived in America during the late eighteenth century, they brought their knowledge of distillation. These farmers, some of whom included Jacob Beam, Evan Williams, and Elijah Craig, incorporated corn into their distilling practices.
• Post-Civil War rise. Bourbon gained momentum throughout the nineteenth century, especially after the American Civil War. The abundance of corn as a crop meant that bourbon could be produced and consumed on a large scale. This period also saw the emergence of steam power, which accelerated the production process and increased supply, making bourbon more readily available and accessible to consumers.
  
• The Bottled-in-Bond Act. Throughout the late 1800s, some producers began to color and bottle their whiskey. They’d cut corners using ingredients like tobacco, iodine, or other substances and mix them into their whiskey because they didn’t have access to their own distilleries. To streamline production and enforce a standard of quality, the United States government initiated the 1897 regulatory Bottled-in-Bond Act, which also included a tax law.
• Prohibition begins. In 1919, the eighteenth amendment was ratified, kicking off a period known as Prohibition, in which the government banned the sale, production, and distribution of alcohol until 1933. During this time, many bourbon distilleries became defunct. However, some distilleries remained in business by obtaining a license that allowed them to sell bourbon as a type of medicine to pharmacies, dentists, and doctors.
• Post-prohibition success. After Prohibition ended in 1933, craft distilleries began to reemerge with a new vitality, and bourbon sales began to soar. By 1964, bourbon whiskey was recognized by the United States Congress as America’s Native Spirit. Today, the prominent American whiskey is one of the most widely exported American spirits and has found its popularity in the form of small-batch and single-barrel top-tier bourbons.

While bourbon is a type of whiskey, there are a few key differences between it and other spirits that fall under the whiskey umbrella. Bourbon must adhere to strict legal regulations set forth by the American Bourbon Association to be sold in the United States. The spirit must be made from at least 51 percent corn and aged in new, charred oak barrels to achieve a specific alcohol by volume content (a minimum of 40 percent), without any additives that can artificially boost its flavor or color. Other whiskeys may contain flavorings. For example, Scotch whisky from Scotland gets its golden color from additives.

Learn more about mixology from award-winning bartenders Lynnette Marrero and Ryan Chetiyawardana. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.