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59-656: Bourbon may refer to: Food and drink [ edit ] Bourbon whiskey , an American whiskey made using a corn-based mash Bourbon, a beer produced by Brasseries de Bourbon Bourbon biscuit , a chocolate sandwich biscuit Bourbon coffee , a type of coffee made from a cultivar of Coffea arabica Bourbon vanilla , a cultivar of vanilla Places [ edit ] Bourbon, Indiana , United States Bourbon, Missouri , United States Bourbon, Boone County, Missouri Bourbon County, Kentucky , United States Bourbon County, Kansas , United States Bourbon Street ,

118-522: A 100-day "distillers' holiday" to replenish the medicinal stock. After the end of Prohibition at the federal level in late 1933, it continued in various places at the state , county and local level, and liquor sales are still prohibited or restricted in many jurisdictions in Kentucky, the primary bourbon-producing state (and in Tennessee as well, where Tennessee whiskey is made). Production

177-530: A current major producer), Frankfort Distillery (including the George T. Stagg distillery now called the Buffalo Trace Distillery and owned by Sazerac ), James Thompson and Brothers (later called Glenmore Distillery , now owned by Sazerac), and Schenley Distillery (now owned by Guinness ). Prescriptions were required to buy medicinal whiskey. In 1928 or 1929 when stocks ran out, there was

236-507: A frigate Bourbon virus , a tick-borne virus discovered in the summer of 2014 Bourbon (horse) (foaled in 1774), a British Thoroughbred racehorse "Bourbon", a 2019 song by Chad Brownlee from Back in the Game "Bourbon", a 2024 song by Megan Thee Stallion from Megan: Act II See also [ edit ] Barbon , a village in Cumbria, England Bhurban , a small town and

295-482: A hill station in Punjab province, Pakistan Bourbonism (disambiguation) Borbon (disambiguation) Constable de Bourbon (disambiguation) Bourbon Kid , a supernatural horror book series by an anonymous British author Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Bourbon . If an internal link led you here, you may wish to change

354-449: A large scale to extract bourbon from its used barrels, mixing the extract with a 6-year-old Beam bourbon to create a 90-proof product that it sells as "Devil's Cut". The bottling operation for bourbon is the process of filtering, mixing together straight whiskey from different barrels (sometimes from different distilleries), diluting with water, blending with other ingredients (if producing blended bourbon), and filling containers to produce

413-639: A low-humidity environment has been used as a food preservation technique for millennia. Air- dried meat such as jerky may have been some of the first preserved foods ever eaten by man. Drying also concentrates flavors in foods by removing water from them. Foods may be aged to allow fermentation to occur, such as in the making of alcoholic beverages , in cheesemaking , in pickling , such as kimchi , and in meat or fish products such as fermented sausage or surströmming . Besides fermentation, microbial food cultures can act on food products to alter their chemical make-up and provide additional flavors. This

472-465: A new container of charred oak . This distinctive American liquor was heavily consumed by Americans in the 1990s. In 1964, Americans consumed around 77 million gallons of bourbon. Bourbon has been distilled since the 18th century. As of 2014 , distillers' wholesale market revenue for bourbon sold within the U.S. was about $ 2.7 billion, and bourbon made up about two thirds of the $ 1.6 billion of U.S. exports of distilled spirits. According to

531-451: A particular age duration is often the goal, as over-aging bourbons can negatively affect the flavor of the bourbon (making it taste woody, bitter, or unbalanced). After maturing, bourbon is withdrawn from the barrel and is typically filtered and diluted with water. It is then bottled at no less than 80 US proof (40% abv). Although most bourbon whiskey is sold at 80 proof, bourbon can be bottled much higher. All " bottled in bond " bourbon

590-515: A process that gives bourbon its brownish color and distinctive taste. In Bourbon County , across the county line from Craig's distillery in what was then Fayette County , an early distiller named Jacob Spears has been named as the first to label his product as Bourbon whiskey. Although still popular and often repeated, the Craig legend is apocryphal . Similarly, the Spears story is a local favorite but

649-612: A small distillery opened – a period of 95 years. Prohibition devastated the bourbon industry. With the ratification of the 18th amendment in 1919, all distilleries were forced to stop operating. Six companies were granted permits to bottle medicinal whiskey from existing stocks: A. Ph. Stitzel Distillery (later called the Stitzel–Weller Distillery ), American Medicinal Spirits (producer of Old Crow and Old Grand-Dad , sold in 1929 to National Distillers , now owned by Suntory Global Spirits ), Brown-Forman (still

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708-617: A street in New Orleans, Louisiana, United States Bourbon-l'Archambault , Allier département, France Bourbon-Lancy , Saône-et-Loire département, France Bourbonne-les-Bains , Haute-Marne département, France Bourbonnais , an area derived from the former dukedom of Bourbon, France Île Bourbon , former name for the Island of Réunion Politics and history [ edit ] House of Bourbon , French and Spanish royal dynasties Spanish royal family Duke of Bourbon ,

767-590: A superior taste because it was shipped in barrels, using water transport wherever practical. To test this theory, Jefferson's cofounder Trey Zoeller sent two barrels of the company's signature product to New York City via barge, first down the Ohio and Mississippi Rivers and then along the Intracoastal Waterway . As a control, he brought a batch of the same whiskey that had remained in Louisville during

826-790: A title in the peerage of France Bourbon Reforms , a series of measures taken by the Spanish Crown Bourbon Restoration (disambiguation) , the return to monarchs in the Bourbon Dynasty in France and Spain Bourbon Democrat , from 1876 to 1904 a conservative member of the US Democratic Party Palais Bourbon  : meeting place of the french National Assembly Other uses [ edit ] USS Bourbon ,

885-508: A traditional alembic (or pot still ) or the much less expensive continuous still . Most modern bourbons are initially run off using a column still and then redistilled in a "doubler" (alternatively known as a "thumper" or "retort") that is basically a pot still. The resulting clear spirit, called "white dog", is placed in charred new oak containers for aging. In practice, these containers are generally barrels made from American white oak . The spirit gains its color and much of its flavor from

944-483: Is MGP of Indiana , which primarily wholesales its spirits products to bottling companies that sell them under about 50 different brand names – in some cases, misleadingly marketed as "craft" whiskey, despite being produced at a large wholesaler's factory. To be legally sold as bourbon, the whiskey's mash bill requires a minimum of 51% corn, with the remainder being any cereal grain. A proposed change to U.S. regulations will expand allowable "grains" to include seeds of

1003-412: Is straight bourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must include an age statement on its label. Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be – but is not required to be – called straight bourbon. Bottled in bond bourbon

1062-453: Is 100 proof. Some higher-proof bottlings are marketed as " barrel proof " or "cask strength", meaning they have not been diluted or have been only slightly diluted (less than 1% ABV dilution) after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon". A very small number of bourbon bottlings have been released with exceptionally high proof, sometimes exceeding 140 proof (70% ABV). In

1121-596: 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. The name bourbon might not have been used until the 1850s, and the association with Bourbon County

1180-406: Is a sub-category of straight bourbon that must be produced by a single distiller at a single distillery in a single season, aged at least four years in a bonded warehouse under federal control, and bottled at 100 proof (50% ABV). Bourbon that is labeled blended (or as a blend ) may contain added coloring, flavoring, and other spirits, such as un-aged neutral grain spirits, but at least 51% of

1239-536: Is also known as spent beer, distillers' spent grain , stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced when using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work. Although many distilleries operated in Bourbon County historically, no distilleries operated there between 1919, when Prohibition began in Kentucky, and late 2014, when

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1298-489: Is an optional ingredient in several pie recipes traditional to American cuisine , including pumpkin pie , where it can be combined with brown sugar and pecans to make a sweet and crunchy topping for the creamy pumpkin pie filling. It can also be used as a flavoring in sauces for savory dishes like grit cakes with country ham served with bourbon mayonnaise , Kentucky bourbon chili , and grilled flank steak . Aging (food) Drying of foods by leaving them in

1357-498: Is especially true in processes such as the making of blue cheese or aged beef . In the case of beverages, such as the aging of wine , beer , or whiskey , storing the beverage for extended periods of time in wooden casks allows the liquid to extract flavor compounds from the wood itself, adding to the complexity and depth of flavor. Traditional Balsamic Vinegar is aged for years in a succession of oak barrels to extract and concentrate flavors. This food -related article

1416-493: Is home to other major bourbon makers, although most prefer to call their product " Tennessee whiskey " instead, including giant Jack Daniel's . It is legally defined under Tennessee House Bill 1084, the North American Free Trade Agreement and at least one other international trade agreement as the recognized name for a straight bourbon whiskey produced in Tennessee. It is also required to meet

1475-417: Is prescribed – only that the product has been "stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers". Bourbons gain more color and flavor the longer they age in wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation . Lower-priced bourbons tend to be aged relatively briefly. Even for higher-priced bourbons, "maturity" rather than

1534-502: Is rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form in the late 19th century. Essentially, any type of grain can be used to make whiskey, and the practice of aging whiskey and charring the barrels for better flavor had been known in Europe for centuries. The late date of the Bourbon County etymology has led historian Michael Veach to dispute its authenticity. He proposes

1593-513: Is the norm. They may not be reused for bourbon, and most are sold to distilleries in Canada, Scotland, Ireland, Mexico, and the Caribbean for aging other spirits. Some are employed in the manufacture of various barrel-aged products, including amateur and professionally brewed bourbon barrel-aged beer , barbecue sauce, wine, hot sauce, and others. Since 2011, Jim Beam has employed barrel rinsing on

1652-531: The Angel's share during aging. Although only the focus of special attention for bourbon since the mid-2010s, very-high-proof products are not especially novel in general, as evidenced by the well-known Bacardi 151 brand of rum , which was available on the U.S. and Canadian markets from about 1963 until 2016 and was bottled at 75.5% ABV. After processing, barrels remain saturated with up to 10 U.S. gallons (38 liters) of bourbon, although 2–3 U.S. gallons (8–11 liters)

1711-560: The Distilled Spirits Council of the United States , in 2018 U.S. distillers derived $ 3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee ). Distilling was most likely brought to present-day Kentucky in the late 18th century by Scots, Scots-Irish , and other settlers (including English, Irish, Welsh, German, and French) who began to farm

1770-572: The Manhattan , the Old Fashioned , the whiskey sour , and the mint julep . Bourbon is also used in cooking , and it was historically used for medicinal purposes. Bourbon can be used in a variety of confections such as a banana bourbon syrup for waffles , a flavoring for chocolate cake , and fruit-based desserts like grilled peach sundaes served with salted bourbon- caramel or brown sugar shortcake with warmed bourbon peaches . It

1829-494: The caramelized sugars and vanillins in the charred wood. Straight bourbon must be aged at least two years, and blended bourbon must contain at least 51% straight bourbon on a proof gallon basis (i.e., most of the alcohol in the blend must be from straight bourbon). The remainder of the spirits in a blended bourbon may be neutral grain spirits that are not aged at all. If a product is labeled merely as bourbon whiskey rather than straight or blended, no specific minimum aging period

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1888-495: The 1964 resolution did not contain such a statement; it declared bourbon to be a distinctive product identifiable with the U.S. (in a similar way that Scotch is considered identifiable with Scotland). The resolution was passed again in 2008. As of 2018 , 95% of all bourbon is produced in Kentucky, according to the Kentucky Distillers' Association. As of 2018 , there were 68 whiskey distilleries in Kentucky, this

1947-601: The Kentucky Bourbon Festival organizers who have registered the phrase as a trademark . The Kentucky Bourbon Trail is the name of a tourism promotion program organized by the Kentucky Distillers' Association that is aimed at attracting visitors to the distilleries in Kentucky, particularly Four Roses ( Lawrenceburg ), Heaven Hill ( Bardstown ), Jim Beam ( Clermont ), Maker's Mark ( Loretto ), Town Branch ( Lexington ), Wild Turkey ( Lawrenceburg ), and Woodford Reserve ( Versailles ). Tennessee

2006-404: The U.S. Congress declared bourbon whiskey as a "distinctive product of the United States" by concurrent resolution. Bourbon may be produced anywhere in the U.S. where it is legal to distill spirits, but most brands are produced in Kentucky, where bourbon production has a strong historical association. The filtering of iron-free water through the high concentrations of limestone that are unique to

2065-754: The U.S. following the law of the country. However, in other countries, products labeled bourbon may not adhere to the same standards. For example, U.S.-produced products with somewhat lower alcohol content than the level required in the United States can be sold in Australia as bourbon, with Cougar Bourbon being an example of an export-only brand produced in the U.S. for the Australia market. The Federal Standards of Identity for Distilled Spirits, codified under 27 CFR §5 Subpart I states that bourbon made for U.S. consumption must be: Bourbon has no minimum specified duration for its aging period. Products aged for as little as three months are sold as bourbon. The exception

2124-499: The U.S. may be labeled bourbon or sold as bourbon inside the U.S. Various other countries have trade agreements with the U.S. to recognize bourbon as a distinctive product of the U.S., including Canada and Mexico, the United Kingdom, Chile, and Brazil. A 2016 experiment by Louisville craft distiller Jefferson's Bourbon suggests that in the era before whiskey was routinely bottled at the distillery, Kentucky bourbon developed

2183-503: The U.S., generating almost $ 2.7 billion in wholesale distillery revenue. U.S. exports of bourbon whiskey surpassed $ 1 billion for the first time in 2013; distillers hailed the rise of a "golden age of Kentucky bourbon" and predicted further growth. In 2014, it was estimated that U.S. bourbon whiskey exports surpassed $ 1 billion, making up the majority of the U.S. total of $ 1.6 billion in spirits exports. Major export markets for U.S. spirits are, in descending order: Canada,

2242-589: The United Kingdom, Germany, Australia, and France. The largest percentage increases in U.S. exports were, in descending order: Brazil, the Dominican Republic, Bahamas, Israel, and United Arab Emirates. Key elements of growth in the markets showing the largest increases have been changes of law, trade agreements, and reductions of tariffs, as well as increased consumer demand for premium-category spirits. Bourbon's legal definition varies somewhat from country to country, but many trade agreements require that

2301-420: The area in earnest. The origin of bourbon as a distinct form of whiskey is not well documented and there are many conflicting legends and claims. For example, the invention of bourbon is often attributed to Elijah Craig , a Baptist minister and distiller credited with many Kentucky firsts (e.g., fulling mill , paper mill , ropewalk ) who is said to have been the first to age the product in charred oak casks,

2360-468: The area is often touted by bourbon distillers in Kentucky as a signature step in the bourbon-making process. On August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 to be National Bourbon Heritage Month , commemorating the history of bourbon whiskey. Notably, the resolution claimed that Congress had declared bourbon to be "America's Native Spirit" in its 1964 resolution. However,

2419-446: The barge trip led to a dramatic improvement in smoothness and taste. Chemical analysis of the two samples revealed significant differences in molecular profiles, with the sample transported by water having a greater diversity of aromatic compounds. Bourbon is served in a variety of manners, including neat ; diluted with water; over ice ("on the rocks"); with cola or other beverages in simple mixed drinks; and in cocktails – including

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2478-488: The definition of bourbon for whiskey to only include spirits produced in the U.S. In recent years, bourbon and Tennessee whiskey , which is sometimes regarded as a different type of spirit but generally meets the legal requirements to be called bourbon, have enjoyed significant growth in popularity. The industry trade group Distilled Spirits Council of the United States (DISCUS) tracks sales of bourbon and Tennessee whiskey together. According to DISCUS, during 2009–2014,

2537-441: The final product that is marketed to consumers. By itself, the phrase "bottled by" means only that. Only if the bottler operates the distillery that produced the whiskey may "distilled by" be added to the label. Labeling requirements for bourbon and other alcoholic beverages (including the requirements for what is allowed to be called bourbon under U.S. law) are defined in the U.S. Code of Federal Regulations. No whiskey made outside

2596-644: The first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family . While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon . Located within Old Bourbon was the principal port on the Ohio River , Maysville, Kentucky , from which whiskey and other products were shipped. "Old Bourbon"

2655-545: The legal definition of bourbon under Canadian law. Although some Tennessee whiskey makers maintain that a pre-aging filtration through chunks of maple charcoal, known as the Lincoln County Process and legally mandated since 2013, make its flavor distinct from bourbon, U.S. regulations defining bourbon neither require nor prohibit its use. Bourbon also was and is made in other U.S. states. The largest bourbon distiller outside of Kentucky and Tennessee

2714-469: The link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Bourbon&oldid=1253282275 " Categories : Disambiguation pages Place name disambiguation pages Hidden categories: Short description is different from Wikidata All article disambiguation pages All disambiguation pages Bourbon whiskey Bourbon whiskey ( / b ɜːr b ən / ) (or simply bourbon )

2773-484: The mid-2010s, some sources began referring to these as "hazmat" bourbons, alluding to the ban in the U.S. Code of Federal Regulations on air travel passengers and crew members carrying such high-proof beverages due to their highly flammable nature. Such high proof levels are very uncommon even among "barrel proof" bourbons, as bourbon must enter the barrel at no higher than 125 proof and thus can only reach higher concentrations by disproportionate evaporation of water in

2832-562: The modern counties. It included the current Bourbon County in Kentucky, which became a county when Kentucky separated from Virginia as a new state in 1792. Numerous newspaper articles reference whiskey from Bourbon County, Kentucky dating as far back as 1824. According to the whiskey writer Charles K. Cowdery, When American pioneers pushed west of the Allegheny Mountains following the American Revolution ,

2891-431: The name "bourbon" be reserved for products made in the U.S. The U.S. regulations for labeling and advertising bourbon apply only to products made for consumption within the U.S.; they do not apply to distilled spirits made for export. Canadian law requires products labeled bourbon to be made in the U.S. and also to conform to the requirements that apply within the U.S. The European Union also requires bourbon to be made in

2950-474: The product must be straight bourbon. "High rye bourbon" is not a legally defined term but usually means a bourbon with 20–35% rye in its mash bill . High-wheat or "wheated" bourbons are described as more mild and subdued compared to high-rye varieties. Bourbon that has been aged for less than three years cannot legally be referred to as whiskey (or whisky) in the European Union . On May 4, 1964,

3009-424: The pseudocereals amaranth, buckwheat, and quinoa. A mash bill that contains wheat instead of rye produces what is known as a wheated bourbon. The grain is ground and mixed with water. Usually mash from a previous distillation is added to ensure consistency across batches, creating a sour mash. Finally, yeast is added, and the mash is fermented . It is distilled to (typically) between 65% and 80% alcohol using either

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3068-422: The same period. According to Popular Mechanics writer Jacqueline Detwiler-George, who documented the test, the sample that made the waterborne journey "was mature beyond its age, richer, with new flavors of tobacco, vanilla, caramel, and honey. It was some of the best bourbon any of us had ever drunk." It was theorized that the action of gentle sloshing of the whiskey in barrels for a period of 2 to 4 weeks during

3127-430: The volume of 9-liter cases of whiskey increased by 28.5% overall. Higher-end bourbon and whiskeys experienced the greatest growth. Gross supplier revenues (including federal excise tax ) for U.S. bourbon and Tennessee whiskey increased by 46.7% over the 2009–2014 period, with the greatest growth coming from high-end products. In 2014, more than 19 million nine-liter cases of bourbon and Tennessee whiskey were sold in

3186-474: The whiskey was named after Bourbon Street in New Orleans , a major port where shipments of Kentucky whiskey sold well as a cheaper alternative to French cognac . Another proposed origin of the name is the association with the geographic area known as Old Bourbon , consisting of the original Bourbon County in Virginia organized in 1785. This region included much of today's Eastern Kentucky, including 34 of

3245-498: Was not evident until the 1870s. Although bourbon may be made anywhere in the U.S, it is strongly associated with the Southern United States , particularly Kentucky . One reason for this strong association is the romanticized advertising of bourbon as a product of Kentucky with rural, Southern origins in the 90s. There is a common misconception that bourbon can only be distilled in Kentucky. Even though bourbon

3304-655: Was shut down completely again in 1941 to reserve production capacity for making industrial alcohol during World War II . A concurrent resolution adopted by the United States Congress in 1964 declared bourbon to be a "distinctive product of the United States" and asked "the appropriate agencies of the United States Government ... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey'." A U.S. federal regulation now restricts

3363-403: Was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey. A refinement often dubiously credited to James C. Crow is the sour mash process, which conditions each new fermentation with some amount of spent mash. Spent mash

3422-468: Was strongly associated with the South, it was also a symbol of urbanization and sophistication due to a large percentage of consumers belonging to the middle- to upper-class, including business and community leaders. Bourbon was recognized in 1964 by the U.S. Congress as a "distinctive product of the United States". Bourbon sold in the U.S. must be produced within the U.S. from at least 51% corn and stored in

3481-535: Was up 250 percent in the past ten years. At that time, the state had more than 8.1 million barrels of bourbon that were aging – a number that greatly exceeds the state's population of about 4.3 million. Bardstown, Kentucky , is home to the annual Bourbon Festival held each September. It has been called the "Bourbon Capital of the World" by the Bardstown Tourism Commission and

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