Bourbon, the king of whiskeys
Bourbon owes its name to a Kentucky county, which was named as a sign of gratitude to the French royal house. Although it can be produced anywhere in the United States, the heart of the production is still in that state. It was designated as a distinctive product of the United States by the U.S. Congress in 1964, which set the production rules and ensured protection against misuse of the term. Canada also recognizes Bourbon as a distinctive product of the United States, ensuring that products sold as Bourbon in Quebec are produced in the United States in accordance with U.S. laws.
It must be distilled from at least 51% corn, supplemented by malted barley, rye, or wheat. Bourbon with a high proportion of wheat is sometimes referred to as “wheated bourbon,” which is generally softer and silkier. Bourbon must be aged in charred new oak barrels.
For cocktail hour, fireside parties, or watching the Kentucky Derby, it’s always handy to have a bourbon on hand! Try this one plain or in Mint julep.