Bourbon

Bourbon is the unquestioned king of American whiskey, its production dating back to the 1700s. While bourbon is invariably associated with Kentucky, where 95 percent of all bourbon is produced today, in reality it can be produced anywhere in the U.S. (though only Kentucky Bourbon can include the name of the state on the label). By U.S. law, bourbon must be made from a mash of at least 51% corn; be aged in new, charred oak containers; distilled to no more than 160 proof, entered into barrel at no more than 125 proof, and bottled at a minimum of 80 proof. Contrary to popular opinion, there’s no minimum aging requirement for bourbon, although straight bourbon must be aged for at least two years and cannot have added coloring. One of the most popular spirits in today’s drinking world, bourbon prices have been on the rise as stocks have dwindled — although massive investments in the industry promise to ease those supply pressures in coming years.

Top Bourbon Posts:

Tips, Tricks, and Advice on the Kentucky Bourbon Trail
Top 10 Bourbons Under $20
Buffalo Trace’s Single Oak Project

Review: Buffalo Trace Distillery Single Oak Project Bourbon Round One

By Christopher Null | May 16, 2011 |

Explaining exactly what is behind the 12 bottles reviewed below would take me all night. So I’m going to let Buffalo Trace explain its Single Oak Project for itself: On Friday, April 29th, Buffalo Trace Distillery unveiled its latest endeavor to a select group of spirits writers from around the world; a line up of…

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Jack Daniel’s Changes Its Label and Bottle

By Christopher Null | May 16, 2011 |

Heresy? The changes are bigger than you’d think. Here’s the press release, and a before & after photo. I have to say, I think JD fans are going to hate this — mainly over the new bottle design. LYNCHBURG, Tenn., May 16, 2011 /PRNewswire/ — The Jack Daniel Distillery announced today that it is making…

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Review: Ole Smoky Distillery Apple Pie Moonshine

By Christopher Null | May 4, 2011 |

You say apple pie, I say apple pie moonshine. Yes folks, it’s two great tastes that taste great together, with Tennessee’s Ole Smoky Distillery moonshine — 80% corn and 20% mystery — making up the backbone of a classic yet indescribable spirit. The nose and body scream cinnamon and apples, in that order. This is…

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Review: 1792 Ridgemont Reserve Kentucky Bourbon

By Christopher Null | April 22, 2011 |

1792 (a reference to the year that Kentucky became a state) comes from the Barton Distilling Company, which ages this small batch whiskey for 8 years before releasing it as a 93.7 proof finished product. That product is ready-made for any sweet tooth: 1792 is one of the most sugary, dessert-friendly bourbons I’ve ever had.…

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Review: Jack Daniel’s Tennessee Honey

By Christopher Null | April 9, 2011 |

Gotta say, Jack Daniel’s knows how to launch a product. The sample bottle of its new honey-and-whiskey liqueur came in a refrigerated box, for no particular reason — it certainly doesn’t need to be kept chilled at all times — except that it is intended to be served cold. Well, it’s been in my fridge…

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Review: Four Roses 2011 Limited Edition Single Barrel Bourbon

By Christopher Null | April 8, 2011 |

Another unique winner of a vintage single barrel bourbon from Four Roses, this rendition of its annual release a 12-year old bourbon from barrel code OBSQ (click here to see what this means), the distillery’s rye-heavy whiskey recipe. The preview sample of the 2011 Single Barrel is hot — 118 proof, though this will change…

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Review: Woodford Reserve Bourbon (2011)

By Christopher Null | April 5, 2011 |

Woodford Reserve is a near-ubiquitous brand on the back bar of virtually any drinking establishment, and if you’re in a bind it’s a solid go-to bourbon when you’re unsure about the rest of the booze on offer. This Kentucky Bourbon is a hot 90.4 proof and benefits greatly from a healthy splash of water, which…

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Tasting Report: Whiskies of the World Expo San Francisco 2011

By Christopher Null | April 2, 2011 |

The San Francisco Belle was packed but the crowds were manageable at this year’s San Francisco Whiskies of the World event. With much more room to move around than last year’s cramped fest, lots more seating, and plenty of whiskey, guests seemed to be having a great time, myself  included. Who knows what venue will…

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Recipe: Take Me Out To the Ballgame

By Christopher Null | March 30, 2011 |

This bizarre recipe comes to us from our pals at Wild Turkey in celebration of baseball’s opening day today. Now you can buy your pals some peanuts (well, hazelnuts and almonds, anyway) and Cracker Jack, and have a good time doing it. Take Me Out To The Ballgame (The Peanuts & Cracker Jack Cocktail) 2…

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Review: Col. E.H. Taylor Old Fashioned Sour Mash Bourbon

By Christopher Null | March 4, 2011 |

Is there anything better than a Bourbon whiskey named after an old dude with initials for a first name? And this one’s a Colonel, people! Funnin’ aside, Colonel Edmund Haynes Taylor, Jr., was a real guy — he introduced climate-controlled warehouses in Kentucky in the 1800s and patented his own sour mash technique — and…

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