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Bourbon was born over 200 years ago in the hollows of Kentucky where the cold, clear limestone spring water flowed--water that made the grass blue, the horses frisky, the corn grow like crazy, and the whiskey sweet and smooth as honey. Bourbon whiskey, America's only native spirit, still makes its home in Kentucky, where today as much as 80 percent of the world's bourbon is produced.
Bourbon is distilled from a mash of grain containing, according to federal law, not less than 51 percent corn, balanced with barley and either wheat or rye. Each distillery has its own unique blend of grain and some of the mash recipes are generations old--family formulas jealously guarded since their creation. W.L. Weller Kentucky Straight Bourbon is renowned for its "whisper of wheat", because its recipe, which dates back to 1849, has an unusually high proportion of wheat. Old Charter Kentucky Straight Bourbon, produced since 1867, has a specially tailored mash accented with rye. The rich amber color and characteristic sweetness of bourbon is derived from its signature aging process in new white oak barrels, which are charred to carmelize the natural sugars in the wood and bring them to the surface. While two years is the minimum time for aging established by law, most bourbons are aged between four and twelve years. Federal regulations also stipulate that bourbon cannot be distilled above 160 proof and must be bottled at no less than 80 proof.
Bourbon's distinctive and mellow taste makes it both an excellent compliment to food and a versatile ingredient in sauces and dessert recipes, particularly those made with chocolate.
Tennessee whiskey, commonly but incorrectly perceived as a type of bourbon, is made in a similar way, but with one extra step in the process that influences its final character and flavor. Before barreling, the newly distilled whiskey is mellowed--filtered very slowly over a period of ten days through charcoal made from seasoned sugar maple timbers, which gives the whiskey a unique smokey sweetness. This step is so significant that Tennessee whiskey is distinguished by law as a separate category of whiskey.
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