Bourbon Whiskey

In 1964 U.S. Congress declared bourbon to be “America’s Native Spirit.” Created in Kentucky’s Bourbon County in the late 1700s, bourbon is a full-bodied corn-based spirit—and must be made with no less than 51 percent and no more than 80 percent corn. It is usually mixed with either rye or wheat (but never both together) and a little barley malt to aid fermentation. Wheat and rye add spice and fruitiness to the whiskey. Bourbons made with rye tend to be fiery and bolder than bourbons made with wheat, which have a sweeter, nuttier quality. Bourbon is a hearty, flavorful spirit, and it packs a wallop. It is distilled once and then aged in new charred oak barrels to mellow its flavor and give it a rich, natural caramel color and aroma.