Bourbon – a drink with American soul

The world can certainly thank the USA for a lot of things. Bourbon is one of them. In case for some inexplicable reason you haven’t tried it, you definitely must have at least heard of it. Bourbon is a type of whiskey which has a rich, sweet flavor and a heavy, pleasant aroma reminiscent of vanilla and cinnamon. Due to aging in new barrels, the taste of the drink is more distinct than that of whiskey and has a long pleasant aftertaste.

There is no precise answer where the name bourbon comes from. However, the most prominent options are Bourbon County in Kentucky and Bourbon Street in New Orleans. Both names stem from the House of Bourbon, a European royal house of French origin.

History of the Drink

The origin of bourbon is, in fact, not well documented. There are many controversial legends and claims.

According to one of the versions, bourbon owes its appearance to Pastor Elijah Craig, who in 1789 in Georgetown, Kentucky, began to distill this drink for his parishioners. It is believed that he came up with the idea to age the fermented corn in fish barrels, which he burned from the inside to get rid of the intense smell. Over time, the pastor noticed that when the drink was aged in the burnt barrels it acquired a rich and unique taste.

According to another version, a scientist from Kentucky – Dr. James Crowe, is another possible creator of bourbon. Dr. Crowe was the first to use corn as the main raw material for whiskey in the early 19th century. He recommended charring oak barrels, and also began using the sour mash method that is commonly used today.

What It Takes to be Called Bourbon

In 1964, the U.S. Congress declared bourbon a national treasure and America’s main spirit. It was at this time that the current standards were officially introduced, according to which a drink could be called bourbon. Today the requirements are as follows:

The drink must be produced exclusively in the United States;
Bourbon must be made from a mash (a mixture of fermentable grain) that is at least 51 percent corn;
The drink must be aged for at least 2 years in new charred American oak containers;
The drink is distilled to no more than 80 percent alcohol by volume (ABV);
The bourbon enters an oak container for aging at no higher than 62.5 percent ABV;
The bourbon must be bottled at no less than 40 percent ABV;
And finally, the composition should not contain any flavors, dyes or flavor enhancers.

Bourbon Production

Bourbon production begins with the preparation of the grain. The grain mixture consists of 51 percent corn. That is what distinguishes it from regular whiskey. The other 49 percent is usually a mixture of barley, rye, or wheat. The grain mixture is left to ferment, and is then distilled. The drink is aged in oak barrels in order to acquire its typically nutty flavor profile and a mellow, caramelized sweetness.

Finished bourbon has a deep golden color that becomes amber with age. The longer the drink is kept in oak barrels, the darker its color when bottled.

Since the eighteenth century, bourbon has been distilled throughout the United States; however, it’s mainly associated with the American South, namely Kentucky. The benefit of producing the drink specifically in Bourbon County, Kentucky is a special composition of water there: it is free of iron content and has a high mineral content. Natural filtration makes it bond with the alcohol’s sugars during fermentation to create the drink’s signature smoothness.

How to Drink Bourbon

Bourbon can be served before, during, or after a meal, but should be sipped slowly to get a feel for its taste. The drink has a long aftertaste and pairs well with rum and cream.

You can drink it on its own, or “neat,” or you can add a few ice cubes to it. When the ice melts, the water will transform the taste of the drink.

What to Eat with Bourbon

Bourbon should be enjoyed in the company of the proper snacks. There is a specific set of foods that are served with bourbon. Previously, these were most often fruits and hard cheeses, but over time, the list of possibilities has expanded. Today, people drink bourbon with fish and seafood, which includes shrimp and oysters. When it comes to fish pairings, Alaska salmon works best with this type of drink.

The Use in Cooking

Bourbon, with its unique flavor profile, is the featured spirit in lots of cocktail recipes, ranging from some good old classics like the Bourbon Sour, the Old Fashioned, and the Manhattan to more unconventional compositions like the refreshing Mint Julep.

Also, bourbon is widely used in cooking some dishes. It can easily replace whiskey in numerous recipes. The spirit is often used for preparing meat and fish dishes, as well as in different dessert recipes. Why not try and cook one yourself? Especially when we have an extremely easy and delicious recipe for Bourbon-Pecan Truffles.

All in all, the global popularity of the United States’ signature drink is well deserved. An incomparable taste makes bourbon, in moderation, a perfect zest for any feast, able to bring your gastronomic experiences to the next level.