Pros And Cons Of Bourbon

All bourbon is whiskey, but not all whiskey is bourbon is an old saying that you may have heard that has been used by consumers and sellers for years. This is because whiskey must meet several requirements to be categorized as bourbon. It must be made completely in the United States, nothing can be added to it other than water, it must be aged in new charred barrels, it can’t be stored at more than 125 proof and can’t be bottled below 80 proof, and it must be made from 51% corn minimum. Bourbon first originated in Bourbon County Kentucky where it got its name, and 95% of the world’s supply continues to be made in Kentucky to this day (kybourbon.com). Additionally, according to congress, bourbon is the only original American spirit. The first
Fortunately, during the last 15 years or so, Bourbon has had a revival, or a ‘Bourbon Boom’. In 1999, just 485,020 barrels were produced. As of 2014, that number was up more than 170% at 1,306,375 (kybourbon.com). This is to compensate for the increasing number of bourbon drinkers, which was up to 22,530,000 people in the U.S. alone as of 2013 (statista.com). Why is this? As Bourbon: A History of the American Spirit puts it, “This has not transpired as part of any large scale corporate takeover, but rather in the sort of small, local, and folksy increments that put American whiskey on the map in the first place” (256). That is to say, many Americans and people across the world are once again discovering the products and traditions of times past, whether that be crafts or
These notes can be downplayed or enhanced by pairing bourbons with different food items. Chef Ouita Michel is a native Kentuckian sponsored by the Kentucky Bourbon Trail who runs the Woodford Reserve where one of the main attractions is a food pairing for bourbons (kybourbontrail.com). The basic tasting menu consists of parmesan reggiano, toasted hazelnut, an orange segment, dried cranberries, cocoa powder, and sorghum. Parmesan reggiano's intense flavor subdues and makes the bourbon much smoother. Orange, on the other hand, brightens and deepens the flavor of the bourbon. The toasted hazelnuts brought out and emphasized the sweet notes of malt and vanilla in the bourbon. Sorghum, like the cheese, subdues the intensity of the bourbon, and also emphasizes the earthy, maple notes. The acidity in the cranberries invigorated, and richened the bourbon. Finally, the cocoa brought out the sweet and spicy flavors in the bourbon (thelocalpalate.com). The flavor profile of the bourbon changes with different pairings, allowing the consumer to have many different experiences with the same