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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]
Robertson County, which in the 19th century distilled more whiskey than any other county in the state, produced a "distinctive" sour mash whiskey that was said to be "similar to, but not quite the same as, Kentucky bourbon."
Bourbon Whiskey, began to develop in the late 18th century by Scots, Scots-Irish, and other settlers (including English, Irish, Welsh, German, and French) who began to farm the area in earnest. Bourbon’s distinct flavor profile was influenced by the local grain, primarily corn, and its aging process in charred oak barrels. [2]
Whiskey is one of the most historic types of alcohols on the market today. We consulted Sarah Jeltema, whiskey educator, Certified Specialist of Spirits, and the brain behind Whisky Nomad, to give ...
The term "straight" bourbon designates whiskey that has been aged at least two years. Distillers have had tremendous success experimenting with the mashbill (that's fancy distiller talk for "recipe").
All bourbon is whiskey, but not all whiskey is bourbon.
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