Bourbon Whiskey

In the vast and variegated world of distillates, whisky is one of those spirits which is one of the most appreciated categories; Bourbon belongs to this vast universe, but it represents a type of whiskey produced only in United States of America, with its own history and characteristics. Bourbon is a distillate produced by distilling corn must, which is the first differentiating characteristic, for example, from the equally American Rye Whisky; corn must be present as a raw material for at least 51%, for the remaining part other cereals can also be used, such as rye, wheat or malt.

The second characteristic that makes Bourbon different from the others is related to aging; in fact, according to the disciplinary, whiskey must be aged in new and toasted oak casks, which gives it a more amber tonality and a characteristic hint of vanilla. Moreover, in case the Bourbon whiskey is aged for a period of at least two years, the mention "Straight Bourbon" can be mentioned in the label.

Bourbon whiskey was born in the American state of Kentucky, however it can be produced in every country of the United States of America; it takes its name from the homonymous county within the state, and it derives from the lineage of Bourbons of France, who once were the owners of the southern states of United States of America. The first Bourbon whisky was produced in 1789 by Reverend Elijah Craig; it is said it was invented almost by chance, in fact its real origin is still shrouded in mystery. 

A first version about the origin of American whisky, and in particular about the aging in these particular casks, says a fire burned some oak casks where the reverend used to make his home made distillates, and he decided to use them anyway in order to invent this unique and delicious style. A second one, instead, wants the same reverend voluntarily burned the barrels to remove the smell of rotten fish, and then used them to age the distillate. A third theory, which in this case follows a logical thread, supposes instead that, considering peat does not exist in the southern United States, then they experimented with charred casks in order to create a style very similar to peat whisky.

From Kentucky Bourbons, Bulleit to Buffalo, Maker's Mark to Wild Turkey, and Jack Daniel's Tennessee Whiskey, discover the selection of the best Bourbon whiskeys, to be enjoyed neat, on the rocks, or in cocktails such as the Bourbon Whiskey Sour or the Old Fashioned.

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