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Probably, many tasters of strong alcoholic drinks have heard the phrase: “All bourbon is whiskey, but not every whiskey is bourbon.” To draw a dividing line between these varieties and understand how they differ, it is necessary to define bourbon.

Bourbon is a type of whiskey that takes its name from Bourbon County (Kentucky), where it was first produced. As a rule, it is amber in color, has a sweetish taste and is much heavier in structure than its competitor.

Main characteristics

Specific differences

In order for a drink to be officially given the name bourbon, it must meet all of the following points:

• must mature in new oak barrels, charred from the inside, while wooden barrels can be used repeatedly for whiskey production;
• do not include any flavorings, dyes or food additives;
• The minimum aging period for bourbon is 2 years, and whiskey, depending on the place of production, must mature for at least 3-5 years.

INTERESTING TO KNOW: Back in the 1900s, bourbon was considered a cheap, inferior drink, but in a very short time it began to be recognized and appreciated throughout the world.

Popular whiskey and bourbon cocktails

Since bourbon and whiskey have similar color and flavor profiles, the cocktails below can be made with both spirits, even though bourbon is slightly different, while still discovering something new each time.

1. Cranberry cocktail. Mash an orange slice and a sugar cube, adding a little bit of bitters. Then fill the glass about halfway with crushed ice, pour in whiskey, cranberry sauce (2 tablespoons) and soda. Decorate if desired.
2. Peachy coolness. In a blender, grind several peach slices, bourbon, and peach nectar. Add orange bitters and a little sugar to the resulting homogeneous mass. Garnish the cocktail with a sprig of mint or a piece of fruit.
3. Vanilla joy. Using a blender, mix the peeled pineapple and pour it into a glass, after straining it to remove the pulp. Add whiskey/Bourbon, lemon soda, and peach liqueur to the cocktail. To finish, stir in a spoonful of vanilla extract and a tablespoon of fresh lemon juice.
4. "Maple Whiskey" IN glass goblet add maple syrup, fresh orange juice, lemon juice, Angostura, bourbon. Pour cold carbonated drink on top. Once everything is mixed, you can add ice cubes and orange slices.
5. "Alpine Manhattan" The unusual taste and aroma of this drink is hidden behind pine syrup. Also contains whiskey and Angostura.
6. A delicious cocktail is made with the following ingredients: 2 ounces Bourbon or whiskey, 2 ounces soda, 2 ounces ginger ale and Angostura. Mix everything before serving.
7. "Big apple". Place half or a quarter of an apple at the bottom of the glass. Apple cider, whiskey, dry vermouth and Angostura are mixed in a shaker. Drink chilled.

While representatives of Scotland and Ireland are proving their involvement in the creation of whiskey, the Americans introduced the whole world to its analogue called bourbon. It differs from its counterpart in its original taste and does not contain dyes. What is bourbon made from, what is it combined with, its history, and much more - in our article.

Tasting notes

To assess the quality of a drink, you should focus on several criteria. The most important thing is that it must be produced in the USA and have a minimum aging of 1 year, all this time stored in a new white oak barrel, which grows only in America. Important for assessment:

• Taste. Most of Bourbon consists of corn, which gives it a sweetish taste, unlike the same scotch, the drink in question is sweeter. It also contains notes of vanilla, toffee, caramel, spices and even coconut. After drinking it, a woody taste remains with a long sweet aftertaste.
• Smell. It is heavy, with hints of vanilla, cinnamon and a woody aroma.
• Color. It is mostly golden, but has more dark options and light. The amber hue of the drink comes from months of aging in charred oak barrels.

How is bourbon made?

This production is similar to the industrial production of adhesive tape. The main parameter that affects the entire technology for obtaining the drink is correct selection ingredients. According to the basic recipe, the wort of the future bourbon must contain at least 51% corn in crushed form.

As a supplement to it, grains of wheat, barley or rye can be introduced, but these deviations can be dictated by the manufacturer and the location of its production, because each state of America produces its own type of bourbon.

Bourbon production:

1. The corn is crushed and coarsely ground. At the same time, the barley is prepared - it is malted.
2. After the mixture has cooled, wheat or rye is added to it and then heated again.
3. The fermentation stage begins with pouring the wort into metal or wooden vats, into which the sediment left after preparing the previous mash is added, it is called a basket. Its percentage in the wort must be at least 25%.
4. After double distillation of the wort, it is poured into oak barrels. It is advisable that the containers be new, but it is also possible to use port wine or brandy barrels.

The minimum allowed aging of the drink is 1 year. American law states that if bourbon is less than four years old, its manufacturer must indicate this on the label.

American whiskey undergoes “aging” under natural conditions, due to which it acquires an unusual taste. Most manufacturers filter this alcohol before bottling it, but there are some variants that bypass this process and are sold with sediment.

How many degrees is there in bourbon?

This is probably the only drink whose production is clearly described in legislative framework countries, in addition, how much corn component should be, the absence of dyes, flavorings and fragrances in its composition is regulated.

By law, its distillate must be at least 80%, during aging the percentage should not exceed 62.5%, A The contents of the bottles come with a strength of 40 degrees. It may be higher, but not more than 51%.

The exact percentage depends on the brand of bourbon, there are several, but most often it is 43%.

Types of drink

Corn whiskey is divided into several brands beloved by many, which differ in content, aftertaste and strength.

History of creation

There are several variations on the creation of American whiskey, one of which is associated with Bourbon County. Its name comes from the Bourbon dynasty. It was in this district that Irish and Scottish settlers (now the state of Kentucky) began brewing their favorite national drink, whiskey, and aging it in barrels. Even now, the lion's share of bourbon production comes from this area, on average it amounts to 75% of the total volume.

At the end of the 18th century, according to the laws of the country, settlers had to be provided with land, but they definitely had to grow corn, which they did, but its yields far exceeded demand and then, enterprising residents of the allocated lands began to distill whiskey from this vegetable, although before that Haven't tried what it is.

After their first experiments, it became clear that the drink was softer and had a sweetish taste, unlike European whiskey. To make bourbon vaguely resemble its “progenitor”, a little rye and wheat were added to it. At first, this whiskey was called “White Dog”, since it was transparent, this was due to the fact that it was sold without aging.

The idea of ​​aging bourbon charred barrels appeared spontaneously, according to one version it happened when the drink was transported to New Orleans and in the absence of other containers, they used barrels damaged by fire.

According to another, bourbon was produced by a priest, whose parishioners took up arms against him and set fire to his home. When he wanted to preserve the drink he loved, he was forced to pour it into charred barrels and send it to his friends in New Orleans. Upon its arrival, the whiskey was very highly regarded due to the extraordinary taste it received after being stored in such barrels.

How to choose the right drink

When deciding to try bourbon, you should listen to a few tips:

1. Buy a product only from an American manufacturer, but it is also worth noting analogues from German and Canadian manufacturers;
2. Check the label, if the drink is aged more than 4 years, then nothing is indicated on it regarding this; younger varieties come with a mark;
3. The back label, as well as the label itself, must be glued evenly, without distortions or traces of glue;
4. There should be no sediment at the bottom of the bottle only if it is a special variety and this feature is indicated;
5. The liquid should be amber or golden in color.

Drink serving rules

Once you learn how to drink bourbon, you can truly enjoy the drink.

• For corn whiskey, there should be special glasses made of thin glass, then you can evaluate the color of the drink and heat it with your palms, but the bottom must be thick.
• When pouring the drink, it fills a third of the glass; this is the portion of whiskey that allows you to fully enjoy it; it is drunk in small sips. To make the bouquet enclosed in glass brighter, the contents of the glass should be shaken before the first sip.

One or two ice cubes will allow you to taste all the components of the drink; it is usually consumed after a meal, to complete the feast.

What products can be combined with?

What to eat with bourbon? It is generally accepted that it is combined only with unsweetened fruits; grapes are often chosen as an excellent companion to it, and you can also often see a choice in favor of dark chocolate and all kinds of cheese slices.

Among the more sophisticated snacks, which are called “for everyone,” there are:

• Fish (salmon and trout);
• Oysters;
• Rice or sushi;
• Fried shrimp;
• Steaks.

Bourbon is not washed down with anything, but if you want to lower its strength and taste it in combination with other drinks, you can choose one of the many cocktails, in the recipes in which it is indicated:

1. Old fashion- a classic version of an aperitif, in addition to whiskey it contains bitter, sugar syrup and complements all this with lemon zest.
2. Manhattan- the most popular option, which contains vermouth, bitters, and a cherry as a decoration.
3. Kentucky mule– a multi-ingredient cocktail with soda, ginger syrup, bourbon, mint and lime.

When there was prohibition in America, people bought bourbon in pharmacies, which only brought it popularity. After this law was repealed in 1964, America's favorite drink became a national treasure. The difference between whiskey and bourbon is their ingredients and aging.

Bourbon and Whiskey: What's the Difference?

Despite the fact that bourbon is a type of whiskey, these drinks have significant differences. It is especially important to take this into account when choosing alcohol, because drinks have their own unique taste. The table shows Comparative characteristics bourbon and whiskey, which clearly demonstrates the differences between the drinks.

Connoisseurs of these noble drinks consider all of the above differences to be quite significant. Most main criterion, by which you can distinguish drinks when purchasing, is the country where the alcohol was produced. If this is the USA, then you are dealing with bourbon, in all other cases - with other whiskey.

Bourbon is the child of corn. A drink covered in legends and historical events. His true calling is to be a symbol of the USA and proudly bear his strong name from generation to generation.

According to the alcohol classification, bourbon is strong alcoholic drink, belonging to the United States of America. Simply put, bourbon is a close relative of .

The recipe for the drink, made from corn grain with the addition of barley malt, has a long history. Today bourbon is deservedly business card America.

Historical information

The history of the birth of bourbon is inextricably linked with the history of the United States and goes back to the distant past. At the end of the 17th and beginning of the 18th centuries, residents of America were already familiar with the first examples of blended and malt whiskeys produced by emigrants from Scotland and Iceland.

However, cowboy guys were not used to drinking elite drinks and they liked a different “fire water”. Initially in the USA, alcohol distillates were made from 100% rye; such a drink was strong and harsh in taste.

At the end of the War of Independence, which lasted in America from 1775 to 1783, the authorities began to actively encourage the settlement of new lands and promised all settlers to give the land into private ownership in exchange for a good corn harvest.

Alas, at those very times the demand for corn was in decline and landowners could not find any other use for the corn harvest than to use it for farming.

Corn strong drink was not intended to pamper the taste buds, he should have burned the soul and cheered the spirit. This is the kind of alcohol that began to be made from corn.

The corn distillate turned out to be sweetish, which clearly contradicted the taste of a real cowboy. To give it its characteristic hardness, rye began to be added to corn mash. As a result of the experiments, we achieved perfect proportions alcoholic drink.

Savvy producers realized that the new whiskey not only invigorates the spirit and intoxicates, but can also serve as a source of income. It was partially aged in uncharred barrels and began to be sold in large volumes without barrel aging. Unaged corn alcohol gets a funny nickname "white dog". However, this drink was not yet real bourbon.

There are several versions on the topic of oak aging, but in any case, someone set fire to the barrels from the inside. Whether this happened by accident or intentionally, no one knows the answer to this question. Nevertheless, the same “white dog” was once poured into burnt barrels.

The first charred barrels of corn distillate arrived in New Orleans. When customers opened them, they were delighted to discover that the drink had acquired an amber color and its taste had pleasantly changed.

Reference. Since 1790, the production of bourbon has been subject to mandatory aging in charred barrels, which are used only once.

Where does the name come from?

According to one of the many legends, the charred barrels were written - Bourbon County. Thus, the “white dog” not only changed its taste and color, but also got a new name. The second version says that the drink was named in honor of a dynasty from Bourbon County, where it was made according to the best recipe.

In 1964, the US Congress signed an act declaring bourbon the American drink.

Description and characteristics

Bourbon is difficult to describe in words, it is a must try. The production of the drink is strictly regulated by the state. In order to be called bourbon, it must meet certain requirements and have the following descriptions and characteristics:

1. The name of the drink can be written as bourbon whiskey. Please note that the word whiskey is spelled differently, as is customary in or, through the letter e.
2. Bourbon whiskey consists of a mixture of cereal crops, the main component of the composition is corn(51% and above).
3. Aged in new charred American white oak barrels.
4. Reuse of barrels is not permitted.
5. The minimum aging period is at least 2 years. Average term 4 years. Maybe higher.
6. The taste is sweetish and pleasant.
7. The aroma is harmonious, has vanilla tones with notes of cinnamon.
8. The aftertaste is long and pleasant.
9. Refers to noble drinks.
10. The color is rich golden, amber. The longer it is aged in barrels, the darker its color and brighter its taste.
11. There are no flavorings, flavor enhancers or artificial colors in the composition.
12. Distillation strength 80%.
13. Ideally, the strength of the finished drink at bottling is 40%.
14. The drink can only be produced in America.
15. The lion's share (approximately 98%) is produced in Kentucky.
16. It is a national treasure of the USA.

Types of bourbon

The Bourbon family is diverse; they differ from each other in various parameters, and of course in taste. See the table below for the main differences:

Composition and production features

The birth of bourbon whiskey begins with the corn harvest and grain preparation. The grain is dried and cleaned of impurities. The grain mixture should consist of 51-53% corn, the rest should be wheat, rye and barley. Their % ratio varies depending on the recipe:

• The grains are not germinated, but after drying are ground into coarse flour. Flour is poured hot water, the resulting composition (wort) is boiled. After boiling, the wort is cooled and then barley or other components of the blend are added to it.
• Next, the wort is sent for fermentation. The fermentation period of the wort is from 3 to 5 days. Here important role yeast plays. They have a special aroma, the recipe for their preparation has been kept for centuries and passed down from generation to generation.
• The finished mash has about 5% strength and a cloudy color, and its smell is similar to a beer product.
• The distillation process (distillation of mash) takes place in special “columns”, where, under the influence of boiling, alcohol vapors turn into a clear liquid. The future bourbon is distilled 2 times.
• After distillation, bourbon whiskey is charcoal filtered, usually through maple charcoal.
• For exposure " white dog» placed in pre-charred barrels.

Why barrels for aging bourbon should be charred? The fact is that when wood burns, the sugar in it turns into caramel, which later gives the drink a special color and aroma.

Next, the barrels are sent to warehouses for storage. Aging can last for different times, the minimum aging period is 2 years. During this time, the bourbon rests, matures, and acquires its future color and aroma. Barrels breathe and therefore part of the liquid evaporates naturally. The missing part is called " Angels' Share».

The higher the storage temperature, the faster the aging process of the drink occurs. Barrels are stored on several levels; level 5-6 is considered the best. This is where the humidity and temperature allow for the best results.

Finished bourbon can reach high strength. Before bottling it to the desired % alcohol content. If the recipe requires it, Whiskey is blended, combining drinks from different barrels, thus achieving perfection and creating special “bouquets”.

An important feature in the production of American whiskey, called bourbon, is water. Made in Kentucky, it contains no iron impurities and is naturally purest filtered.

Is Bourbon Whiskey or Not?

You can hear people say that bourbon is American whiskey. There is partial truth and falsehood in these words. At first glance, the technology of its production reveals a process identical to the temple process, but they still have differences.

First, bourbon is made primarily from corn, not barley. Secondly, the grain for its production is not sprouted, as required by the classic whiskey recipe. Well, thirdly, bourbon is a purely American product.

Attention. Bourbon can be called American whiskey, but fundamentally this would be completely wrong.

Benefits and medicinal properties

The beneficial properties of bourbon cannot be denied. It tones, invigorates the spirit, warms and relaxes the body, accumulates memory and awakens inspiration.

1. Its benefits are due to the components vitamins A, B and PP, as well as useful minerals: phosphorus, sodium, potassium, iron.
2. Bourbon whiskey is a low-calorie drink and drinking it will not add extra centimeters at the waist.
3. It contains antioxidants that slow down the breakdown of free radicals.
4. In small doses, the drink dilates blood vessels.
5. Reduces blood pressure and is a preventive measure against diseases of the heart and vascular system.
6. It has a positive effect on the condition of bile and prevents its viscosity.

Traditional medicine has long known the miraculous properties of bourbon; it is not without reason that in ancient times it was actively used by healers. Based on it, you can make various infusions and rubbings:

1. Hawthorn infusion, which treats tachycardia and helps cope with insomnia.
2. When diluted with water, dysentery and problems related to the digestive system are treated.
3. Bourbon with water 50/50 can cure a sore throat.
4. Bronchitis can be treated by making a bourbon tincture on walnut shells.
5. Quickly remove toothache A cotton swab soaked in bourbon will help.

Use in cooking

American bourbon is used in cooking. It can be useful for making desserts and easily replaces classic whiskey for creating impregnations and sauces.

Bourbon serves as an ingredient for cooking meat and fish dishes. For example, tender roast beef with bourbon sauce. It sounds tempting, and the taste of this dish is simply stunning!

Harm and contraindications

Any alcohol (in large quantities) is harmful to the human body and bourbon is no exception. It is contraindicated:

• with individual intolerance;
• if you are allergic to corn;
• persons under 18 years of age;
• pregnant and lactating women;
• people with mental disorders.

How to choose the right drink?

When buying bourbon, it is advisable to know the basic criteria for its selection:

1. Pay attention to the price. Quality bourbon doesn't come cheap.
2. The bottle must have branded distinctive signs. It is advisable to first familiarize yourself on the Internet with all the signs that protect a bottle from counterfeiting.
3. Inspect the quality of the printing; the text on the label and back label should be printed smoothly, without errors and contain the most reliable information.
4. The excise stamp must be perfectly smooth, without abrasions, and all its symbols must be clearly readable.
5. Ask your sales consultant for a certificate of conformity for the product.
6. Upon visual inspection, the liquid should have the color of golden amber and be free of sediment and any foreign inclusions.
7. The sealing stopper should not be in doubt.

There is quite a lot of counterfeit alcohol, including fake Whiskey. Buy alcohol in stores that have a good reputation, these can be chain hypermarkets or specialized boutiques.

When first getting acquainted with bourbon, it is better to start with its classic version, aged according to traditional methods " Heaven Hill Old Style Bourbon».

How to drink and what to snack on?

To get a true understanding of American bourbon, you should know how to drink it correctly and what to eat it with. According to the rules of etiquette, bourbon is served at the table as a digestif.

The standard serving is made in classic temple glasses with a thick bottom, and Scottish gourmets drink it from pewter cups with two handles.

They drink bourbon slowly, and first warm the glass with the drink with their palms, shake it slightly, then take a sip and enjoy the long aftertaste.

Respect tradition and remember that bourbon is drink for pleasure, and not for intoxication, although no one was smart enough to get drunk with it!

In most cases, Whiskey does not require an appetizer. Gentlemen use it with cigars. If you want to have a snack, then chocolate muffins or regular dark chocolate, fruits other than citrus fruits, soft cheeses and red meat steaks are suitable.

If at first glance the drink seems too strong, you can add water or ice.

Bourbon cocktails

Bourbon is also popular in cocktails; it is now impossible to imagine a single bar establishment without its presence.

The most popular cocktails with bourbon:

• Old Fresh– the favorite cocktail of the 33rd President of America. It is included in the official list of cocktails International Association bartenders.

To prepare Old Fresh, you will need to cool a short, thick-bottomed glass and put in it 2 pieces of sugar moistened with Angostura herbal tincture. Next, mash the sugar using any available means and put ice (200 g) in a glass. Add 50 ml of bourbon and mix everything. The strength can be reduced with water.

• Manhattan- a role model, a cocktail created more than a hundred years ago and Lady Churchill's favorite choice.

To prepare it, you will need to pour 60 ml of bourbon, 30 ml of red vermouth and 2 ml of Angostura liqueur into a glass. Stir everything with a spoon and pour into a chilled martini cocktail glass. Serve without ice.

• Whiskey sour. The traditional Whiskey Sour cocktail recipe has been used since 1862 and has not lost its relevance. It will require 45 ml of bourbon, the juice of ½ lemon and 15 ml of sugar syrup placed in a shaker. Then add 3 drops of fresh egg white and 250 grams of ice. Shake the shaker vigorously. Pour the cocktail into a glass with ice.

• Boulevardier. To prepare the Boulevardier cocktail, you will need to take 45-50 ml of bourbon and pour it into a glass with ice. Then add red sweet vermouth and Camparia bitters, 30 ml each. Stir everything with a spoon and pour into a rocks glass. Drink without a straw.

• Kentucky mule A refreshing and intoxicating Kentucky Mule cocktail, it's not difficult to make. To do this, mix 65 ml of bourbon with 20 ml of freshly squeezed lime juice in a shaker. In a separate glass, grind mint (1 sprig), put ice on the mint and fill it with the contents of the shaker. Next add 65 ml ginger beer. The resulting cocktail mixture is served without stirring.

Few American movie heroes are not tempted by a glass of whiskey in some provincial bar, where for a coin a musical organ will play something “of their own,” country, blues or rock and roll of a happy Elvis.

And the bartender, capable of speaking on any topic, will fill the glasses again and again, running them along the smooth wood of the bar until the wanderer’s hand stops catching them at the very edge. Behind the small windows, wayward time will roam, cutting through prairies full of bison, multi-lane highways, along the sides of which corn will grow, gas stations and sparkling motels, and in order to start a conversation, the wanderer, like Vian’s character, will ask: “Mate, what can you do in these parts?" And they will answer him: “Nothing. There are girls in the pharmacy across the street, and Ricardo has bourbon...” And in the emptying bar, when the bourbon warmed by the palms softens the throat and loosens the tongue, the bartender will begin to talk about the people who come to his establishment, and the aromas of a strong drink will add to his narrative something that is timeless - images of freedom-loving and unyielding, capricious and dreaming, abandoned overseas America.

Legend
Everything begins with her. In 1789, in the state of Kentucky, the province of Bourbon, a suburb of Louisville, named in honor of the representative of the Bourbon dynasty, Louis XV, pastor Elia Craig came to conquer the New World with the cross and sermons, leaving his native Scotland forever. So that between Sundays he would not indulge too much in homesickness and ennoble his soul with righteous labor, he grew barley in the surrounding fields and brewed whiskey, trying to make a drink somewhat similar to this close to heart any Scotch scotch. But the harvests, despite diligent prayers, were meager, and the quality of the whiskey did not reach the contents of the barrels that sailed from distant Europe. One day the pastor made a trip to a town with the despairingly ordinary name of Georgetown, which stands at the confluence of the Kentucky River with the wide streams of the Ohio, to attend the funeral of another local sheriff. And when the coffin with the poor fellow who died from a bullet sank into the ground, the pastor, reading the most frequent prayer in these parts, looked around and saw only corn growing abundantly under the hot sun of this godforsaken state. Whether it was an insight from above or just ordinary human eccentricity, Elia Craig built a simple distillation cube on the river bank and began to distill mash in it from corn grains instead of barley. The resulting moonshine, brewed in crystal clean water Kentucky, he sealed it in white oak barrels, which he crafted himself.

They say that the barrels burned when the atheists set fire to the pastor's house, but Eliya did not make new ones, but poured moonshine into the ones that were there and forgot about them for several years. And when he uncorked one, whiskey poured into the mug, the likes of which no one had ever tried in either the Old or the New World. Darker than usual, reeking of charcoal, the pastor sent this drink to New Orleans in barrels, on which he painted a label with the inscription: “Bourbon, Kentucky.”

It's never about just one thing. The history of bourbon, as Kentucky corn whiskey soon became known, is inextricably linked with the history of spirits in America. The popularity of whiskey, then simply strong drink, for a long time could not compete with the rum and port wine beloved by sailors, but soon grew noticeably - when the first President George Washington imposed exorbitant taxes on the production of whiskey. Benjamin Rush, a hero of the Revolutionary War and an ardent supporter of a sober lifestyle, declared whiskey “a vice fraught with physical and spiritual degeneration of the nation” and, hand in hand with Puritans and religious fanatics, began the fight for the purity of moral principles. The farmers disagreed. They tarred and feathered Pennsylvania tax collectors, and when in 1791 5,000 people went to destroy the abode of morality - Pittsburgh, the government had no choice but to send in troops. Distillery workers had to leave their homes and go to Kentucky, where they were happily welcomed local residents and where faith in God, established on this earth through the mouth of Pastor Craig, in no way competed with the production and drinking of good bourbon.

The war for morality and against whiskey continued in 1873, when Carrie Amelia Nation, whose husband drank himself to death, Holy Scripture and with an ax in her hands she began to gather troops of people like her and “patrol” bars and salons, singing psalms, destroying barrels and bottles of whiskey and calling on dashing cowboys to “return to their families.” However, the real blow for American whiskey producers was Prohibition in 1920. The number of distilleries immediately decreased by almost 10 times, the drink could only be obtained in pharmacies, and then only by prescription, but it was precisely this time that marked the beginning of the triumphal march of bourbon across the country. True, the procession was illegal.

Racketeers and pimps, thieves of all stripes and simply adventurous life-lovers quickly smelled the sweetish smell of forty-degree liquid gold, equipping underground distillations and turning every drop of whiskey into handfuls of money, which in those days was found only with bootleggers. Convoyed caravans of trucks stretched from city to city, the roads turned into arteries along which the “blood of America” splashed - amber bourbon. Neither scotch, nor rum, nor brandy, nor malt whiskey could compete with bourbon, because its production was the cheapest and fastest - corn cost cents, and the maturation period in charred oak barrels was shorter than that of any other drink. Thousands of dollars were paid for a barrel of bourbon, blood was shed for it in Chicago, New York, Dallas, Boston, it became the national drink of America.

Thirty-one years after the repeal of Prohibition, in 1964, bourbon was the only type of whiskey that was enshrined Federal law USA like National treasure. In bars where “medicinal tinctures” used to be pulled out from under the counter, songs by Elvis Presley and Bill Monroe began to play, praising the thorny lands of Kentucky, which gave America its dream - unique corn whiskey.

Production and brands

Although the people of Kentucky believe that true bourbon is the one made in their state, officially this name can be given to any whiskey produced in America, containing at least 51% and no more than 80% corn in the mash and aged in charred barrels from American white oak for at least two years. The technology for making bourbon differs from the production of regular whiskey only in the absence of the grain malting stage. First, grains of corn, rye, barley and wheat (different combinations of grain crops - the know-how of bourbon producers) are crushed in small portions, mixing them with water (the quality of water is equal to the quality of whiskey). Then the stage of temperature treatment and fermentation begins. After this, the wort is saccharified, diluted with water and distilled. Next, the liquid is sealed in oak barrels, clean and new (however, some manufacturers use port wine or brandy barrels for the specific taste), where the future bourbon waits in the wings, absorbing the aromas of noble wood and acquiring a golden color. The final product, ranging in strength from 40 to 62.5°, is filtered before bottling, but there are also special series for lovers of “real” bourbon - without filtration, when the full range of aromas of charred American oak is preserved.

Since bourbon became the property of the entire New World, it has become impossible to determine a truly traditional technology. There are no detailed rules for its production, and the main differences between brands of bourbon lie in the timing of its aging. So, chief representative family of bourbons, Four Roses, has been stored in Louisville cellars for at least six years. They say it got its name in 1888 in honor of four mysterious beauties who came one evening to the developer of this brand, Rufus Rose, in luxurious black dresses, with marvelous roses pinned to their bodices.

One of the world's best-selling brands is Wild Turkey. It, like Four Roses, has a high rye content, but the manufacturing technology is strictly classified. Many claim that the secret to Wild Turkey's unique taste is the use of unusually low temperatures during the fermentation and distillation process. There are two varieties of this 50.5° bourbon - White Label aged twelve years and pure Rye Whiskey aged eight years. By the way, amazing “sweet bourbon” is made from it. This is Wild Turkey Liqueur - a honey liqueur that has been served with coffee in all self-respecting restaurants in the world since 1976. Slim and light (as light as a pioneer's drink could be!), Maker's Mark became one of the most revered brands of bourbon several decades ago when, after endless experiments and trials in the home kitchen, the makers decided to replace rye with wheat in an ancient recipe.

In the production of Blanton´s Single Barrel Special attention devoted to the aging and bottling process. The contents of oak barrels acquire their color and aromas under the constant control of the masters, and on each label of this brand of bourbon there is always information about the bottling date, barrel number and the autograph of the master who carried out the bottling.

Jim Beam Bourbon is considered the drink of "real Americans." It is produced in the capital of Kentucky, Claremont, according to an unchanged recipe from 1795. White Label is aged for 4 years, and Black Label - exactly 101 months. The name of the unforgettable Pastor Craig is immortalized on the label of the Eliah Craig bottle. In general, there are many names in the names of bourbons. Old Crow, Old Fitzgerald, Old Forester, Old Weller. No, as we see, barons de or dukes de - the American title is much more specific: Old man so-and-so.

Europe, forced to reckon with the originality of America, did not remain aloof from the production of its own bourbons. And although, just as real cognac can only be produced in the province of Cognac, true bourbon is made only in the USA, the French, Scots, Canadians and Japanese in their homeland comply with all the conditions for the production of American corn whiskey.

"Hey buddy, can you still hear me - or are you already so drunk that you're ready to walk on dusty roads Kentucky howling at the moon with packs of jackals. This land has its own history, but this is not the America you see. The descendants of those who abandoned their homes and lived as freely as the bison they shot from the windows of rattling steam locomotives are now whining about healthy way life and yearn for paradise, which they sealed with rules of behavior. They come to the bar and get drunk like pigs from idleness and loneliness, diluting the “blood of America” with soda and ice. They don’t know how to drink and don’t know how to listen to what every drop of bourbon says, which every second absorbed the aromas of a tree that lives hundreds of years longer than a person.

I'll pour you another, and we'll drink as this whiskey demands. Sit in the chair as if it were your first time, and a happy Elvis will sing to you about the blue moon of Kentucky until the glass of amber bourbon warms in your palms. Shake it, for the tastes and aromas must be placed in their places, as parts of the story that lies ahead of you. I love the stories of that bourbon that flows slowly and viscously down the sides of the glass, but it seems that you are still too inexperienced. Add a couple of drops of water or, at worst, a piece of ice, because the water will separate the aromas of bourbon in rivers, and it will be easier for you to distinguish the shore with the taste of vanilla from the shore with the aroma of cigars and dried tobacco. If you want an epigraph, rub a few drops of bourbon on your fingers and inhale before you take your first sip. Now drink slowly and listen carefully to what the bourbon has to tell you.

If you think the story is too simple, wait a bit until the lingering aftertaste reveals details you didn't even suspect. Once you get the hang of Blended Bourbon, try a single barrel Straight Bourbon and it will tell you something special. And when you want to change history, make yourself a cocktail. Add a little rum, cream, simple syrup and an egg yolk and you have a thick and satisfying Bourbon Flip. If you want something invigorating, mix bourbon with pomegranate syrup and lemon juice, then the tart taste of the Bourbon Skin cocktail will extend your evening. Well, if you've never been to Kentucky, make yourself a Kentucky Bourbon by adding some Benedictine D.O.M. and decorating the glass with a cherry.

Do you feel how bourbon gives you strength, how the desire to act appears? Are you talking about the impossible as if it were two blocks away? Well, go, wanderer, make your story, and when it has matured in the fiery barrels of time and it has its own color and its own aromas, someone will drink a glass of good bourbon for you."

Text: Alexey Yakovlev

If you are interested in seeing the production with your own eyes, welcome to The Kentucky Bourbon Trail. This special program for tourists, allowing you to visit eight of the most famous bourbon factories - Buffalo Trace (Frankfort), Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Tom Moore (Bardstown), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles).

American whiskey is a unique drink. The history of its appearance was associated with the Indians, the army, doctors and religion. It goes without saying that American whiskey began to be produced later than European whiskey. Immigrants from Scotland and Ireland, who were famous for their ability to produce this strong drink, moved to the States. They used their proven recipes to produce whiskey. But time passed, and the drink acquired its originality, its own unique style and even a name. It was now called bourbon. The drink appeared around the turn of the 18th and 19th centuries in a city called Paris, which was located in Bourbon County, Kentucky. As you can see, everything is simple, where you were born is where you came in handy...

Residents of the United States saw the first billboard for American whiskey in 1821, although according to some sources it appeared a little earlier. Bourbon, which was not officially called bourbon at that time, is somewhat different from whiskey even in composition, let alone the name. It is produced from crushed corn grains, its share is 51%. The rest is oats or rye. Bourbon, unlike whiskey, is strictly prohibited from being tinted. The peculiarity of bourbon is that malted barley is not used for its production. It is replaced by rye and corn. This eliminates the malting step and production is naturally simpler than Irish or Scotch whiskey. Maybe that's why American whiskey is in second place in the world in terms of sales and production. Bourbon degrees in the States are determined using the proof system. Therefore, you should not be surprised if you suddenly see 100 proof on the label instead of the strength of the drink. You just need to divide the proof index by two and get the usual degrees.

Corn appeared in the drink for a reason. This is due to the US government's tax on distilled alcohol. It goes without saying that farmers used the leftover grain to make alcohol, and they didn’t particularly want to pay them for it. When the population experienced first-hand that bourbon had become difficult to obtain, folk protests began in the country.
unrest that grew into a real rebellion, which George Washington suppressed only with the help of the army. The most zealous were even taken into custody. However, later the rebels were forgiven and released. Small businessmen, bourbon producers who did not want to pay taxes, found an interesting solution to the problem. They began to move their mini-factories away from human eyes, namely into the fields.

Kentucky has become a paradise on earth for bourbon producers. This is where you could get land plot and build a house on it. In exchange for such benefits, the settlers were required to grow corn, which they began to do with great pleasure. After some time, farmers realized that it could and should be used to produce bourbon. By 1811, 2 thousand farmers were officially registered in the state of Kentucky and had their own distillery producing American whiskey.

It should be noted that bourbon came from American whiskey purely by accident. There is even a joke that there was even divine intervention in this. The thing is that bourbon must be aged for at least two years in oak barrels, scorched from the inside. This was started by the American priest Elijah Craig. To send the finished whiskey to the market, it was necessary to spend three whole months, since it was located in New Orleans. Not finding any suitable container, the resourceful priest used barrels in which fish had previously been stored. To fight off the fishy smell, Craig stuffed them with straw and set them on fire. To be honest and honest, it was an old trick. In this way, food storage containers were disinfected a long time ago. The drink was poured into charred barrels and sent to the market. As a result, traders were in for a surprise - the drink acquired a unique aroma that customers liked. After this incident, they often asked farmers if they had the same “Bourbon whiskey” (meaning the area). After some time, the name of the district became a common noun for the alcoholic drink, which later became known as bourbon.

Due to the fact that the drink is aged in special barrels, charred from the inside, bourbon gets a thick color and a sweeter taste compared to its overseas counterparts.

Before the bourbon production had time to get stronger and get back on its feet, a new attack came - Prohibition of 1920. Despite
to this end, Congress left a small loophole for farmers. It was publicly announced that bourbon had value as a medicine. So what if average american wanted to bite, he had to see a doctor, but only if there were medical indications, and even then only once every 10 days. Can you imagine the queues of “sick and suffering drinkers” that lined up for the appointment? Fun, to say the least! Therefore, the four bourbon factories worked regularly, like clockwork, in order to supply the “medicine” to the doctors on time and in the required quantities (who also sometimes fell ill and were also treated with bourbon... Why are they worse than their patients?). However, in general, these four “uchkuduk” did not save the state of Kentucky from ruin. After the factories shut down, thousands of Americans were left without work, so they were now unable to buy another barrel of bourbon at all. The second time the drink was born was in 1934, when Prohibition was repealed.

Like any other drink, bourbon is divided into two types: Straight Whiskey (Unblended) and Blended Whiskey. Straight Whiskey is made from a mixture that is 51% or more from a single grain. Uncut bourbon should not contain any flavorings or neutral spirits. Blended Whiskey is whiskey that has been mixed from different varieties of Straight Whiskey. Today, bourbon is the national American drink, and this is its well-deserved official status!