Bourbon bottle, 19th century Bourbon is an American form of whiskey, made from at least 51% but not more than 79% corn or maize (typically about 70%) with the remainder being wheat, rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred white oak barrels for at least two years (usually much longer). In this way it is similar to Scotch Whisky which is also aged in charred barrels. Most of the time it is then adjusted to 80–100 proof and bottled, although some are bottled at “cask strength”. Contents 1 History 2 Some modern bourbon distilleries and brands 3 External links 4 See also History In recent years the trend, with the exception of a few, mostly ultrapremium brands, has been toward lower proofs, generally 80 proof. In part this is due to the fact that some (mostly non-U.S.) jurisdictions do not allow alcoholic beverages with over 40% alcohol content to be sold and this makes all production suitable for sale in these jurisdictions; predominantly the major motive seems to be an economic one, as obviously it is less expensive for the distiller to stretch his product with more water; and the tax burden on the distiller is also reduced. However, retail prices have not been reduced commensurate to the reduction in alcohol content. Bourbon can be made anywhere in the United States. All but a few of these brands are made in Kentucky, and Kentucky is the only state allowed to put its name on the bottle, as US Code Title 27 defines, for USA Tax purposes, these conditions. When American pioneers pushed west of the Allegheny Mountains following the Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region 'Old Bourbon.' Located within 'Old Bourbon' was the principal Ohio River port from which whiskey and other products were shipped to market. 'Old Bourbon' was stenciled on the barrels to indicate their port of origin. 'Old Bourbon' whiskey was different because it was the first corn whiskey most people had ever tasted, and they liked it. In time, 'bourbon' became the name for any corn-based whiskey." Charles K. Cowdery How Bourbon Whiskey Really Got Its Famous Name printed in The Bourbon Country Reader, Volume 3, Number 1, July 1996. A refinement introduced by Scottish chemist Dr. James C. Crow was the sour mash process, by which each new fermentation is conditioned with some amount of spent "Feed Mash" (previously fermented mash that has been separated from its alcohol), in much the same way that sourdough bread is made from starter. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey. As of 2005, all straight bourbons use a sour mash process. Crow developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. (Feed Mash is so named because these spent grains are also used as an ingredient in animal feed.) Curiously, when thinking about bourbon, many people first think of Jack Daniel's, which is actually not a bourbon, but a Tennessee whiskey because it goes through the Lincoln County Process. Almost all bourbons are distilled in Kentucky, and it is often said that only Kentucky whiskey can properly be called bourbon; this is, however, not true, as those few exceptions to the rule demonstrate. As of today, there are no running distilleries within the current boundaries of Bourbon County. (It shrank considerably since early whiskey making days.) An act of the U.S. Congress in 1964 declared bourbon to be "America's Native Spirit" and its official distilled spirit. [1] A concurrent resolution of the U.S. Congress restricted bourbon to U.S. production. Some stories about its origins therein may or may not be accurate, such as its invention by Baptist minister and distiller Elijah Craig. Some modern bourbon distilleries and brands Buffalo Trace — Kentucky Ancient Age Blanton's Eagle Rare Elmer T. Lee George T. Stagg Van Winkle W.L. Weller Corner Creek G & W Brown-Forman — Kentucky Old Forester Early Times — Kentucky Old Forester Elijah Craig — Kentucky Evan Williams — Kentucky Ezra Brooks — Kentucky Four Roses — Kentucky Heaven Hill — Kentucky Jim Beam — Kentucky (Open to public as part of the American Whiskey Trail) Old Crow Old Grand-Dad Basil Hayden's Booker's Knob Creek Baker's Labrot & Graham Woodford Reserve (Open to public as part of the American Whiskey Trail) Maker's Mark — Kentucky Old Charter Pernod Ricard (Austin Nichols division) — Kentucky Wild Turkey (Open to public as part of the American Whiskey Trail) Rebel Yell Seagram — Indiana Sam Cougar Ten High Virginia Gentleman — Virginia Kentucky Gentleman External links The Whisky Guide See also Canadian whisky Corn whiskey Irish whiskey Moonshine Rye whiskey Scotch whisky Tennessee whiskey Welsh whisky Whisky American Whiskey Traileo:burbono Search Term: "Bourbon_whiskey" Categories: Alcoholic beverages | Whiskies | Bourbon whiskey