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As bourbon gained popularity beyond the southern United States, bartenders increasingly substituted it for rye in cocktails such as the whiskey sour, Manhattan, and Old Fashioned, which were originally made with rye. All other things being equal, the character of the cocktail will be drier (i.e., less sweet) with rye.
Bourbon and Tennessee whiskey brands like Jim Beam and Jack Daniel's grew in popularity becoming household names both in the U.S. and abroad. The rise of international markets, coupled with the increasing interest in cocktails and American-style drinks, helped bourbon and Tennessee whiskey become globally recognized. [1]
Bourbon whiskey (/ ˈ b ɜːr b ən /; also simply bourbon) is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. [1]
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Prior to this time, whisky was only sold in casks or barrels. By the time of the U.S. Civil War, J.P. Wiser's Red Letter Rye was sold in Canada, and J.P. Wiser's Canadian Whisky became available for export. Wiser's son, Harlow, operated the distillery to an output of 500,000 gallons a year until he died at the age of 36 from a heart attack in 1895.
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Frequently used grains include maize, wheat, and rye. Grain whiskies usually contain some malted barley to provide enzymes needed for mashing and are required to include it if they are produced in Ireland or Scotland. [1] [2] Whisky made only from malted barley is generally called "malt whisky" rather than grain whisky.
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