U.S. whiskey (I)

by Alberto Martínez

The Bourbon got its name because customers in New Orleans were offer to order the whisky produced in Bourbon County (Kentucky), which contained many major producing cities.

The history of this drink dates back to the eighteenth century when American farmers began the adventure of surplus distilled grain crops. A new industry and tradition had come: the great American whiskey. Whiskey production became widespread and after a dispute over taxes collected by the government (which led to the Whiskey Rebellion of 1794), many producers moved south into Kentucky and Tennessee, where they met some excellent conditions for the production of and easy access to transportation by river for their goods. Soon places like Bardstown and Louisville had blossomed into thriving communities whiskey producers.

The business became industry, the American palate had learned to appreciate that unique and distinctive blend of flavors. Three centuries later still the favorite in America and in many cases outside its borders, competing on the palate along with more traditional Scotch whiskeys and renowned. Much time has elapsed since its introduction to the market and consumer tastes. A strong and powerful industry that nevertheless retains traditional features when it comes to creating as characteristic drink.

Over time, improvements in the process of making whiskey were introduced: Coking barrels to produce a rich and sweet high quality spirit. The success of the whiskeys produced led to the widespread adoption of these new methods and quickly became the industry standard.

Like any industry based on tradition and the requirement to comply with U.S. trade law whiskey can only be called bourbon if it meets the following conditions:

Grain mix used in production must consist of not less than 51% and not more than 80% of maize. Typical corn content is around 70%.
The rest consists of other cereals, usually rye, wheat and malted barley.
The whiskey should be left in the still of alcohol not exceeding 80 per volume
It must be aged in white oak barrels charred on a percentage not exceeding 62.5 when it goes into the barrel.
Do you know the best American bourbon? Surely you surprised today with our recommendations:

 TAGS:Jim BeamJim Beam

Jim Beam

 TAGS:Jack Daniel's Gentleman JackJack Daniel’s Gentleman Jack

Jack Daniel’s Gentleman Jack

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