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Distillery: Buffalo Trace Proof: 101 Mash bill: Undisclosed Age: 18 years and 3 months MSRP: $99 Disclosure: As an Amazon Associate, and Affiliate Partner of other products discussed on my website I earn from qualifying purchases. This does not cost you anything extra and helps me keep this website running. All of my reviews and recommendations are my own and not influenced by any sponsorships or collaborations. Fool Proof Rating and Summary of Tasting Notes Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more For all my tastings I use either the Libbey Signature Kentucky Bourbon Trail Whiskey Glass or a traditional Glencairn glass. They both are great for nosing and help in discerning more subtle notes. Eagle Rare 17, is another fantastic bourbon from the Buffalo Trace Antique Collection. Crafted with a unique blend of Kentucky corn, Minnesota rye, and North Dakota malted barley that's aged in white oak barrels for 17 years or more in #4 char white oak casks stored in Warehouse P - trust me when I say you won't find another whiskey like it! Plus this rare bourbon was bottled at 101 proof to honor the original brand launched by Buffalo Trace back in 1974. Sadly you will never see this for the MSRP of $99. I have only come across it in the wild once and opted for a bottle of William Larue Weller instead. I tried this one at a restaurant while on vacation in Florida and I am glad I did! Nose This Kentucky straight bourbon whiskey; has a nose that is truly remarkable. It starts with rich vanilla and brown sugar, with an underlying hint of black cherries, along with a unique complexity from its oak maturation. The nose of this bourbon is initially sweet, with subtle hints of caramelized sugar and toasted oak. As it continues to open up, you will find hints of dark berries and dried fruit, in addition to warm baking spices such as nutmeg, cinnamon, and clove. As you further investigate the aroma, there are also faint notes of leather, tobacco, and burnt marshmallows. The nose on this thing is just fantastic! Palate Eagle Rare, is a well aged whiskey and has an incredibly complex flavor that makes it an enjoyable spirit to savor. Upon tasting, the first thing I noticed was a pleasant caramel sweetness that had a subtle hint of rye spice. It quickly faded into notes of oak and cherry pie, with just a light presence of coffee in the background. As the flavors linger on my tongue, they combine and become even more balanced and intense. There's something special about this rare bourbon; it stands out from others due to its richness and complexity. The aromas are powerful yet delicate, inviting my senses to explore each flavor individually as well as how everything works together. This is quite simply one of the finest bourbons I've tasted, and I can't help but marvel at how many layers there are to this amazing spirit. It's good! Finish Eagle Rare 17 is unbelievably enjoyable! Its flavor is rich, deep, and full of complexity. As the bourbon passes through your mouth, its long and peppery finish coats your tongue with a warm oaky sensation. A subtle hint of caramelized sugar adds a delightful sweetness to the mix, while hints of spice and woodiness develop in the aftertaste. This bourbon lingers. With every sip I'm left wanting more; it's really that good! It lingers for what feels like an eternity. Eagle Rare 17 is perfectly balanced; not too sweet or overpowering as some bourbons can be. To me, it's near perfection - a truly luxurious experience that shouldn't be passed up. Feel Eagle Rare has an outstanding mouth feel. The full-bodied and oily consistency coats the surface of the tongue, allowing for a smooth texture that is incredibly satisfying. Again this bourbon lingers. Final Thoughts Eagle Rare 17 year Kentucky straight bourbon whiskey, from the Buffalo Trace Antique Collection, is a truly unique and luxurious experience that can be savored with every sip. This well aged whiskey has a complex flavor profile with caramel sweetness, oaky notes, dark berries, dried fruit, and baking spices are perfectly balanced to create an unforgettable taste sensation. At the end, there is long-lasting and peppery while the mouthfeel offers a smooth texture with hints of leather and toffee. If you're looking for something special in your next glass of bourbon, look no further than Eagle Rare 17 year! You likely will never see this in the wild and certainly won't find it at MSRP. If you have some money to blow you can click the button below. Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more I would love to hear from you! Drop me a comment below and let me know what you think of this whiskey. Below are my favorite glasses for doing tastings. The Libbey Signature Kentucky Bourbon Trail Whiskey Glass is my favorite because it has a little more heft to it and feels better in my hand than the traditional Glencairn glass does.

If you're looking for a good quality, reasonably priced bourbon, then you have come to the right place! My list of favorite bourbons under $50 is a great place to start when it comes to finding an affordable yet flavorful spirit. This will include bourbons between $30 to $50. These offerings are easy to get your hands on and provide an array of great-tasting experiences. Whether you're in the mood for a smooth glass of sipping whiskey or want something more complex, any of these bourbons will definitely fit the bill. And best of all, your wallet won't take too much of a hit while still being able to enjoy quality bourbon. If you are interested in some cheaper options check out my article on the Best Bourbon Under $30. Disclosure: As an Amazon Associate, and Affiliate Partner of other products discussed on my website I earn from qualifying purchases. This does not cost you anything extra and helps me keep this website running. All of my reviews and recommendations are my own and not influenced by any sponsorships or collaborations. Wild Turkey Rare Breed Wild Turkey Rare Breed Kentucky Straight Bourbon Whiskey is made from a mash of approximately 75% corn, 13% rye, and 12% malted barley, all of which are non-genetically modified. Once the grains have been harvested, they are milled and mashed with limestone-rich water drawn from the Kentucky River before being fermented and twice distilled. After the casks have matured under the intense Kentucky sun, Jimmy Russell Wild Turkey's master distiller marries together a unique blend of bourbon that has matured for a minimum of six, eight, and twelve years. Once the bourbons have been married together, they are bottled at barrel proof. Wild Turkey Rare Breed Kentucky Straight Bourbon has a deep, auburn color, with an aroma of orange zest, mint, and sweet tobacco. The aroma gives way to notes of leather, figs, and dates on the palate, which are well-balanced by touches of roasted nuts, nutmeg, vanilla, and honeyed oak. The finish, which is long and robust, has a sweet touch of caramel and creamy vanilla (these are tasting notes from their website see my tasting notes on Wild Turkey Rare Breed here). The bourbon earned a score of 93 points from the Beverage Tasting Institute in 2013, and earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013."It's a good combination of deep bourbon whiskeys with very spicy flavors," says Harlen Wheatley, master distiller at rival Buffalo Trace, of Wild Turkey Rare Breed. "It is a strong drink that goes well with anything, which is the way I like bourbon to be." At the moment this is my favorite below $50 buy. It's not below $50 everywhere but if you find one you should definitely buy it! Maker's Mark Cask Strength On October 1, 1953, William Samuels Sr. purchased Burks Distillery, which was situated in Loretto, Kentucky, for $35,000. Five years later, the distillery released the first bottles of Makers Mark Bourbon Whisky, which featured the distillery's distinctive red wax seal. The distillery was listed on the National Register of Historic Places in 1974, and was listed as a National Historic Landmark in 1980. Under the auspices of Robert Samuels (Williams's son), Makers Mark Distillery announced the release of a cask-strength bourbon in 2014. Maker's Mark Cask Strength is Made from a mash of corn, wheat, and malted barley, the bourbon was aged for approximately six years before being bottled at cask strength. Uncut and unfiltered, the bourbon has an aroma of caramel, Indian cooking spices, and roasted corn that give way to notes of caramel apples, brown sugar, and bananas on the palate. The finish has hints of citrus, orange zest, and apple cider. This is a great wheated bourbon that is on par with Weller Antique 107, the popular Buffalo Trace bourbon. I actually like it more than Weller 107, probably because it is cask strength which gives it more complexity. ​Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. Check out these great old-fashioned smoker kits on AMAZON Four Roses Single Barrel On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that were granted permission to operate during Prohibition. Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States. In 1943, Seagram's bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses. Four Roses Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 60% corn, 35% rye, and 5% malted barley. Straight bourbon must be aged for a minimum of two years Four Roses Bourbon is aged for a minimum of eight years in newly charred, white-oak casks. The high rye content in Four Roses Single Barrel creates a rich, spicy flavor and gives the bourbon notes of nutmeg and cinnamon. A proprietary yeast culture used to ferment the mash produces a light, fruity balance to the spiciness and the aging process gives the bourbon notes of maple syrup and caramel. While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. In addition, each bottle of this is the product of a single barrel (rather than a blend of multiple barrels), giving each bottle a unique flavor profile and history. Knob Creek 9 Year Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Knob Creek Bourbon was created by Beams' grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the "Small Batch Bourbon Collection" the collection includes Knob Creek as well as Basil Hayden's, Bookers, and Bakers bourbons. He is often credited as the father of the small-batch bourbon movement. Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincoln's childhood farm. Bookers' vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards of strength, flavor, care, and patience of bourbon made before Prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon, to be honest, unwavering, and full of character. In 2016 the much-loved 9-year-old Small Batch Bourbon lost its age statement due to inventory issues. Now it's making its return in style with the label proudly stating: Knob Creek 9-Year-Old Small Batch Kentucky Straight Bourbon Whiskey. Aged for 9 years and bottled at 100 proof, Knob Creek 9-year is a great value. ​Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. Maker's Mark 46 Maker's 46 is Made from a mash of corn, wheat, and malted barley, and is aged in limestone cellars and handcrafted in small batches. Maker's Mark is one of the few distilleries that rotate their barrels from the upper to the lower levels of the aging warehouses during the aging process. This ensures that the barrels get equal treatment, evening out the differences in temperature fluctuation that occurs during the maturation process. This is the first new Makers Mark recipe in at least five decades. Makers 46 is Makers Mark with a French Twist. A full-fledged Makers Mark, aged for an extended period in seared French oak staves. The staves were sourced from the Independent Stave Company, who experimented with 10 virgin French oak staves, testing several different levels of sear to caramelize the wood sugars and seal in the bitter tannins of the oak. The final staves, labeled Profile 46, were then added to the barrels of the original Maker's Mark, and aged in Makers limestone bourbon cellars. The French oak staves create a smoother, bolder, more complex flavor profile, imparting more spice, sweetness, and vanilla onto the spirit. Bottled in a hand-dipped square-shaped vial at a solid 47% ABV. This bourbon has a similar flavor profile to the sought-after Weller Special Reserve, Weller Antique 107, and Weller 12 year. Prevent your nice bottles of whiskey from oxidizing with this simple step! Stellum Bourbon A former longtime home brewer Joe Beatrice founded Barrel Craft Spirits in 2013 in Kentucky to share his passion for unique, high-quality spirits with the world. Famous for blending and sourcing all their premium spirits, BCS rum, whiskey, rye, and bourbon have all garnered international critical acclaim. BCS supports the time-honored traditions of distilling, choosing exceptional spirits from all over the world, and blending them in high-quality casks to bring out every single ingredient. No coloring, flavoring, or water is added. With their unique approach to spirit-making, they succeeded in creating blends that are greater than the sum of their parts, and their cask-strength, small batch, and single barrel expressions have won the most prestigious awards. Their blended bourbon carved the path for the rise of blended whiskey when it was awarded Double Gold at the 2020 San Francisco World Spirits Competition. The Stellum brand under the BCS umbrella is another proof of their wizardry. The range includes a barrel-proof bourbon, barrel-proof rye, and a single-barrel program. "We wanted to create a brand that brings American Whiskey into the modern age with simple elegant blends and single barrels selected with care and intention," said Founder Joe Beatrice. Stellum Bourbon is bottled at a cask strength of 114.98 proof. This is a blend of whiskeys from Indiana, Tennessee, and Kentucky, all aged between 4 to 16 years. Different from the classic small-batch and single-barrel releases, the drinking experience is unique. There is no one dominant flavor, but rather the flavor profile is complex with the classic bourbon notes of vanilla, oak, and burnt marshmallow. It's a well-balanced bourbon. Angel's Envy Kentucky Straight Bourbon Whiskey Angel's Envy is an exceptional Kentucky straight bourbon finished in port wine barrels. Given the Highest Recommendation by Spirit Journal, celebrated by Whisky Advocate, The Bourbon Review, and awarded Wine Enthusiasts' highest bourbon rating, Angels Envy is unlike any other whiskey you've ever tasted. If you are looking for something with a unique and smooth profile this is a good pick. Angel's Envy Rye is also very good. See my review of Angel's Envy Rye here. Michter's US-1 Small Batch In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvania's Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains than he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michter's, became the United States' first distilling company. The passage of Prohibition in 1919 forced Michter's, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michter's," says Magliocco, "Dick and I wanted to get back to the "cost be damned' roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."In contrast to Michter's Rye, Michter's US*1 Small Batch Bourbon Whiskey is made from a mash composed primarily of ripe, American corn. Once the grains have been harvested, they are milled and mashed before being fermented and then distilled through a copper-pot still. Following distillation, it is matured in hand-selected white oak barrels, which contributes a rich, amber color to the whiskey. Michter's US-1 Bourbon Whiskey earned four stars from F. Paul Pacult's Spirit Journal, and earned a score of 90-95 points from Wine Enthusiast. Michter's Small Batch Bourbon represents unique, limited-edition expressions of whiskey from one of the oldest brands in the United States. Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders of $100. Copy and paste to use at checkout. Eagle Rare 10 Year Eagle Rare 10 Year Old Kentucky Straight Bourbon Whiskey was matured for a minimum of ten years in new, American oak casks under the intense, Kentucky sun. Eagle Rare 10 Year Old earned a score of 96 points from Wine Enthusiast and 95 points from Robert Parker. In addition, the bourbon earned the Gold Medal at the 2013 International Wine and Spirits Competition, where it was named the "Best Bourbon." This one is a personal favorite of mine. You can still find it for $39-$49. Costco and Meijer will have it from time to time. Unfortanelty it is becoming harder to get and is often marked up beyond MSRP. Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders of $100. Copy and paste to use at checkout. I would love to hear from you! Drop me a comment below and let me know what you think of this list and if you would add any other bourbons to it. Below are my favorite glasses for doing tastings. The Libbey Signature Kentucky Bourbon Trail Whiskey Glass is my favorite because it has a little more heft to it and feels better in my hand than the traditional Glencairn glass does.

Distillery: Wild Turkey Proof: 109 (Barrel Proof) Mash bill: 52% Rye, 36% Corn, 12% Barley Age: Bend of 9-11 year old whiskey MSRP: $180 Disclosure: As an Amazon Associate, and Affiliate Partner of other products discussed on my website I earn from qualifying purchases. This does not cost you anything extra and helps me keep this website running. All of my reviews and recommendations are my own and not influenced by any sponsorships or collaborations. Fool Proof Rating and Summary of Tasting Notes Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more For all my tastings I use either the Libbey Signature Kentucky Bourbon Trail Whiskey Glass or a traditional Glencairn glass. They both are great for nosing and help in discerning more subtle notes. Wild Turkey's Master's Keep Cornerstone is the fourth installment of its limited edition series, featuring a secret lot of rye whiskey barrels aged 9 to 11 years that were personally selected by Eddie Russell. With nearly 40 years in the industry, he has crafted an unprecedented spirit that embodies unparalleled depth and complexity - showcasing just how special American Rye Whiskey can be. I was pretty excited to try this one! Nose The nose of Cornerstone Rye is unique. It begins with unexpected yet pleasant notes of vanilla and honey, followed by a warm spiciness that develops perfectly into a hint of cinnamon cereal. The experience is completed by an old oak undertone that gives it extra complexity and roundness, creating a fantastic aroma. Very nice nose! Palate Cornerstone Rye is a delightful whiskey with a truly diverse range of flavors. It begins with heavy notes of vanilla and caramelized apples that quickly give way to a more robust presence of peppery rye spice and an intense oakiness that lingers on the tongue. I found it to be quite a pleasing combination and really enjoyed it! Finish Master’s Keep Cornerstone Rye is characterized by its long and lingering finish. The finish has a great warm peppery rye spice, combined with notes of oak that linger on your palette. This complex pairing creates an enjoyable, crisp finish making this whiskey a joy to drink!. Feel The unique mouthfeel of this whiskey is something that stands out in a big way. Its thick and oily texture gives it a distinctive coating on the tongue as it passes through. Overall Overall, Master’s Keep Cornerstone Rye is a truly special whiskey. It has an amazing flavor profile with notes of vanilla and caramelized apples that give way to a more robust presence of peppery rye spice and oakiness. The unique mouthfeel creates an enjoyable experience as the thick and oily texture coats your tongue. And finally, its long finish leaves you feeling satisfied with great warm peppery rye spice combined with notes of oak lingering on your palette. If you're looking for something complex and satisfying, this whiskey is definitely worth trying! Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more I would love to hear from you! Drop me a comment below and let me know what you think of this whiskey. Below are my favorite glasses for doing tastings. The Libbey Signature Kentucky Bourbon Trail Whiskey Glass is my favorite because it has a little more heft to it and feels better in my hand than the traditional Glencairn glass does.

Distillery: Bottled at Michter's Distillery (sourced from another/undisclosed distillery in Kentucky) Proof: 94.4 Mash bill: Undisclosed, but has to be at least 51% corn, with rye and barley Age: 10 years (although it drinks like it has some older bourbon in it) MSRP: $160-$180 Disclosure: As an Amazon Associate, and Affiliate Partner of other products discussed on my website I earn from qualifying purchases. This does not cost you anything extra and helps me keep this website running. All of my reviews and recommendations are my own and not influenced by any sponsorships or collaborations. Fool Proof Rating and Summary of Tasting Notes Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more For all my tastings I use either the Libbey Signature Kentucky Bourbon Trail Whiskey Glass or a traditional Glencairn glass. They both are great for nosing and help in discerning more subtle notes. John Shenk, a Swiss Mennonite farmer, and his family settled near Pennsylvania's Blue Mountain Valley in the late 18th century. In no time at all, he was producing more grains than could be sold - so naturally distilling it into whiskey became an ideal solution. This resulted in what eventually came to be known as Michter's Distillery: history's first US-based distiller. General George Washington even purchased their product during the American Revolutionary War; reportedly helping fortify his men throughout that brutal winter camped out at Valley Forge with "the Whiskey that Warmed The Revolution". In 1919, the passage of Prohibition resulted in nearly every distillery across America closing its doors – Michter’s Distillery included. Fast forward to the early 1990s and Joseph J. Magliocco is teaming up with Richard Newman on an ambitious mission: To revive this renowned whiskey brand by producing high-quality spirits that would be respected among spirit connoisseurs from all over the world - at any cost necessary! Michter's 10 Year Old Single Barrel Bourbon is the result of decades of knowledge and precision by master distiller Willie Pratt, affectionately known as "Dr. No" for his propensity to turn down aging barrels that don't meet his exacting standards. Michter's 10 year is a single barrel bourbon that is sourced from an undisclosed distillery in Kentucky. Since it is a single barrel product each batch is unique. Nose This bottle of Michter's 10 Year has an inviting and complex nose. The initial scent of heavy old oak provides a strong foundation and is quickly followed by sweeter notes like caramel, vanilla, and toffee. Ultimately, it's finished off with complimentary baking spices, creating an overall balance and complexity that makes it very enjoyable. Based on a previous tasting I was expecting some maple syrup to come through on the nose but I didn't get any this time. Palate The first thing that was noted was the warm rye spice and rich oak. The rich oakiness makes me wonder if this particular barrel could be a little older than 10 years old. The palate transitions into milder flavors such as caramel and vanilla. These further amplify the full-bodied flavor of this bourbon. The flavors are bold and strong. Everything I like in a bourbon. This is my second bottle, the first time I tried this, was several years ago and I remember some maple syrup notes that I'm not picking up here. Finish This bourbon has a medium to long finish. Its oak-driven taste lingers on the tongue, finished off with subtle notes of pipe tobacco and vanilla. Although the oak is predominant it not overpowering making for an enjoyable finish. It feels moderately viscous which provides a nice mouth coating. Overall Michter's 10 year is an excellent example of how good a 10-year-old bourbon can be. The flavors are bold and well-balanced, providing a full-body taste that lingers on the tongue. The finish is moderately long and pleasant, making it an enjoyable experience. The main problem is the price ($160-$180 MSRP) and availability, but if you can get a bottle I feel like it is worth the investment. It is a unique bottle to have and is fun to share with friends. This is the second bottle I have had and both have been very good. However, that is a lot of money and ultimately it is up to you to decide if it is worth it. Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more I would love to hear from you! Drop me a comment below and let me know what you think of this whiskey. Below are my favorite glasses for doing tastings. The Libbey Signature Kentucky Bourbon Trail Whiskey Glass is my favorite because it has a little more heft to it and feels better in my hand than the traditional Glencairn glass does. Libbey Signature Kentucky Bourbon Trail Whiskey Glass Glencairn Whisky glass

Distillery: Sourced from an undisclosed distillery by Blue Run Spirits Proof: 95 Mash bill: Undisclosed Age: No Age Statement MSRP: $99 Disclosure: As an Amazon Associate, and Affiliate Partner of other products discussed on my website I earn from qualifying purchases. This does not cost you anything extra and helps me keep this website running. All of my reviews and recommendations are my own and not influenced by any sponsorships or collaborations. Fool Proof Rating and Summary of Tasting Notes Color: Golden Honey Nose: Honey, Toffee, rye spice, nutmeg, a hint of dill, mature oak Palate: Butter Toffee, rye spice, cloves, black pepper, mature oak Finish: longe with lots of rye spice, black pepper, and mature oak Feel: Viscous, buttery with great mouth coating See below for an in-depth review BUY BLUE RUN GOLDEN RYE AT CASKERS.COM Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more For all my tastings I use either the Libbey Signature Kentucky Bourbon Trail Whiskey Glass or a traditional Glencairn glass. They both are great for nosing and help in discerning more subtle notes. In-Depth Review of Blue Run Golden Rye Whiskey A group of friends who love their bourbon decided to try and change the whiskey industry. Armed with a Nike designer, Facebook's very first director-level employee, an experienced hospitality executive, a political advisor, and philanthropist – plus Master Distiller Jim Rutledge (previously of Four Roses distillery) as the "liquid director" (with over 50 years experience in whisky!) – Blue Run Spirits was born. This team is creating some remarkable products for today’s modern whisky fan! I'm looking forward to witnessing their creation process and what they are going do to next. Blue Run Spritis has crafted a one-of-a-kind Golden Rye Whiskey with select rye grains that have produced a unique, golden hue. Its unparalleled quality was recognized by the San Francisco World Spirits Competition and was a gold medal winner in 2021. This is a small batch whiskey and the bottle that I am tasting is from Batch #1. Check out my review of Blue Run High Rye Bourbon here. Nose Blue Run Golden Rye Whiskey is a complex and enticing whiskey with a nose that evokes the sweetness of honey and toffee. As the aroma deepens, notes of rye spice and nutmeg emerge, hinting at the whiskey's depth of flavor. A subtle touch of dill adds a fresh herbal note, while the presence of old oak lends a satisfying earthiness to the overall profile. The nose suggests that this is a nuanced and well-crafted whiskey. Palate Blue Run Golden Rye Whiskey is a complex and enjoyable pour. The tasting notes begin with rich and buttery toffee notes, which give way to the spiciness of rye and a hint of baking spice and cloves. I also noticed a prominent taste of old oak coming through. This whiskey is perfect for those who appreciate a well-rounded and diverse flavor experience. The balance of sweet and spicy is quite impressive. Very nice palate. Finish This Blue Run Rye Whiskey delivers an incredibly satisfying finish. I think it has a perfect amount of rye spice and oak in the lingering flavors. The finish is enjoyably long, allowing the senses to fully appreciate the balanced flavors. What's more, a subtle sweetness adds a touch of complexity to the overall taste. Feel This whiskey has a nice viscosity with a buttery feel and a great mouth-coating feel. This is a NAS bottle but I would guess it's probably between 6-8 years old. Overall Overall, Blue Run Golden Rye Whiskey is a distinct, and enjoyable whiskey that balances sweet and spicy flavors with an overall pleasant amount of oak. The finish is long and the mouth coating feel is buttery and smooth. With a nice complexity to the taste, this whiskey offers a well-rounded flavor experience. I really enjoyed this pour and am giving it a Fool-Proof Rating of 89%. Check out my review of Blue Run High Rye Bourbon here. BUY BLUE RUN GOLDEN RYE AT CASKERS.COM Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more I would love to hear from you! Drop me a comment below and let me know what you think of this whiskey. Below are my favorite glasses for doing tastings. The Libbey Signature Kentucky Bourbon Trail Whiskey Glass is my favorite because it has a little more heft to it and feels better in my hand than the traditional Glencairn glass does. Libbey Signature Kentucky Bourbon Trail Whiskey Glass Glencairn Whisky glass

Distillery: Sourced from an undisclosed distillery Company: Stoli Group Proof: 100 proof Mash bill: Undisclosed Age: NAS, blend of 4-8 year old bourbons MSRP: $100 Disclosure: As an Amazon Associate, and Affiliate Partner of other products discussed on my website I earn from qualifying purchases. This does not cost you anything extra and helps me keep this website running. All of my reviews and recommendations are my own and not influenced by any sponsorships or collaborations. Fool Proof Rating and Summary of Tasting Notes Color: Golden Nose: Vanilla, rye spice, baked goods, cereal, toasted oak, and earthy notes Palate: Honey, dried fruit, cereal, earthy, rye spice, light oak Finish: Medium to long finish, black pepper, and toasted oak Feel: Moderate viscosity and mouth coating See below for an in-depth review. BUY KENTUCKY OWL ST. PATRICK'S EDITION AT CASKERS.COM Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more For all my tastings I use either the Libbey Signature Kentucky Bourbon Trail Whiskey Glass or a traditional Glencairn glass. They both are great for nosing and help in discerning more subtle notes. In-Depth Review of Kentucky Owl St. Patrick's Edition This St Patrick's Edition is a limited, one-of-a-kind whiskey created in partnership between John Rhea, Master Blender of Kentucky Owl, and Louise McGuane from J.J. Corry Irish Whiskey. This exclusive blend is crafted from Kentucky straight bourbons that are aged for 4 to 8 years and bottled at 100 proof. It does not contain any Irish whiskey. This new collaboration is unique and was been released just in time for St. Patrick's Day. While it may seem like a smart marketing tactic, there is more to it than that. Don't be too quick to dismiss this whiskey as just another holiday gimmick. I was certainly skeptical. However, I was pleasantly surprised by the complex flavors that this blend offers. It is a well-balanced whiskey, resulting in a unique and delightful blend. Although it is a collaboration with an Irish Whiskey company this Kentucky Owl limited release does not actually contain any Irish Whiskey. It's unclear whether this is a one-time release, but I'm certainly hoping to see more collaborations like this in the future. Overall, this blend is a great addition to any whiskey lover's collection. Nose Upon first taking in the aroma of this limited-release Kentucky Owl bourbon, there are prominent vanilla and rye spice scents. As I continue to breathe in the nuanced fragrance, I can detect the enticing smell of baked goods. As the bourbon begins to open up, a subtle yet distinct cereal-like scent comes through. There are also toasted oak notes and earthy undertones that make this nose especially complex and captivating. Palate As I sip this Kentucky Owl bourbon whiskey, my taste buds are immediately greeted by a sweet honey flavor, followed by the subtle tang of dried fruit flavors. As I continue to enjoy the whiskey, I notice a warm nuttiness that brings to mind a freshly baked granola. There's an interesting earthiness that adds depth to the experience. There is also a nice amount of rye spice and toasted oaked. Much more complex palate than I expected. Finish This Limited Edition Kentucky Owl is a bourbon that has an enjoyable finish. It has a medium to long finish with a satisfying kick of black pepper and a nice amount of toasted oak. As a bourbon enthusiast, I've had my fair share of drams, but the Kentucky Owl stands out as a unique and memorable drinking experience. Feel Kentucky Owl St. Patrick's Edition has moderate viscosity and mouth coating. Overall This is a limited edition Kentucky bourbon whiskey crafted by John Rhea, Master Blender of Kentucky Owl, and Louise McGuane of J.J. Corry Irish Whiskey. The blend consists of Kentucky straight bourbons aged for four to eight years and does not contain Irish whiskey. Although this blend was marketed for St. Patrick's Day, it is not a gimmick and offers a well-balanced and complex flavor. The aroma of this Kentucky Owl whiskey has vanilla and rye spice scents, as well as a subtle cereal-like fragrance. The palate offers a sweet honey flavor, dried fruit, and warm nuttiness mixed with rye spice and toasted oak. The finish is medium to long with a satisfying kick of black pepper and toasted oak. The viscosity and mouth coating are moderate. This unique and memorable bourbon is a great addition to any whiskey lover's collection. I give this bottle a Fool-Proof rating of 87% BUY KENTUCKY OWL ST. PATRICK'S EDITION AT CASKERS.COM Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more I would love to hear from you! Drop me a comment below and let me know what you think of this whiskey. Below are my favorite glasses for doing tastings. The Libbey Signature Kentucky Bourbon Trail Whiskey Glass is my favorite because it has a little more heft to it and feels better in my hand than the traditional Glencairn glass does.

Bourbon is a special type of whiskey that is a product of the United States. Creating this whiskey requires distillers to follow a bourbon distilling process based on specific legal requirements by the Federal Standards of Identity. These requirements involve the mash bill, alcohol content, barreling, and additives. The rules are given below: The whiskey needs to be produced in the US only The grain mash should consist of 51% corn The spirit should be at 160 proof (80% ABV) The spirit should not be at more than 125 proof when entering the barrel The spirit should use new charred oak barrels to age The bottled whiskey should be at a minimum of 80 proof (40% ABV) Although millions of people enjoy bourbon all over the world, these specific criteria remain common in the bourbon distilling process in every distillery. How Bourbon is Made Distillers craft bourbon through a multi-step process, which entails determining the mash bill, fermentation, distilling, and aging. Let’s take a look at them. Determining the Mash Bill The master distiller first creates a recipe for the mash bill by selecting different grains and their percentage for crafting bourbon. Each grain adds a unique flavor and nuance to bourbon, which results in its characteristic taste. It is up to the master distiller to create a mash bill that will result in the desired flavor and texture of the bourbon. Grain Selection According to the American Bourbon Association, bourbon produced in the US should comprise at least 51 percent corn. The rest of the mixture can contain a single type of grain or a mixture of grains. Most distillers use about 60 to 80 percent corn; the rest of the ingredients can be malted barley and rye and/or wheat. A single distillery may use various combinations and proportions of grains to produce several types of bourbon with their own distinct flavor and characteristics. Malting Typically, all types of bourbon consist of malted barley. However, distillers may malt other types of grain as well. This process helps convert the starches in the grain into sugar that lends bourbon its mellow sweetness. It also releases enzymes that help in the fermentation process. The first step in malting cereal is called steeping. The distillers do this by increasing the grain’s moisture content by submerging it in water. The cereal is then dried on grain beds and placed in a well-ventilated area. Once the grain starts to sprout, the distillers place it in a kiln to dry out. The high temperature in the kiln is responsible for producing the bourbon’s dark caramel-brown color. Milling the Grain Before grinding the grains, the distillers first subject them to a de-stoning process. This removes the stones and rocks, which can damage the grinding machines. The distillers then send the corn to a milling machine where it is ground down to release the starches. The other grains are also sent to separate batches and ground down and stored temporarily in separate containers. Distillers will send the unmalted grain like corn to milling machines with a rotating hammer for pounding. For malted grains, distillers will use roller mills, which will gently crush the cereal. This opens up the husks and breaks down the starchy enzymes. Distillers may grind the grain three to four times to achieve the perfect consistency for bourbon fermentation. Cooking The distillers will add grains for the mash bill to a vat of water and yeast. This mixture is heated at various temperatures and pressures to ensure all the ingredients combine well. Distillers agitate the mash with paddles throughout the cooking process, which can take anywhere between 30 and 60 minutes. Unmalted corn needs to cook longer at a higher temperature. Distillers later lower the temperature and add the other grains. Since malted barley converts starch into sugars most efficiently, distillers will add it last and cook it for a short amount of time at lower temperatures. The last step of the mashing process involves rinsing the spent grain to ensure the maximum release of sugars. The mash is cooled to between 77 and 86 degrees Fahrenheit and then undergoes the fermentation process. The type of yeast and water used in the mashing process can also affect the taste of the bourbon. There is a popular opinion that only limestone water is used to make bourbon. That’s because limestone has a high pH value, which helps in the fermentation and filtering process. However, bourbon distilleries can open up anywhere in the US and can use plain, purified water to craft bourbon. Fermentation The process of fermentation is what turns the mashed grain into alcohol. The choice of yeast is vital in the bourbon distilling process. Different types of yeast react differently with different grains, based on the specific conditions of fermentation. This affects the taste and other characteristics of bourbon. As such, many distilleries keep their own proprietary yeast cultures. For bourbon fermentation, distillers use the entire mash, along with the sold. This technique is different from whiskey production, which uses only the starchy liquid, or the wort, during fermentation. Distillers add more yeast to the mix along with the sour mash, also called stillage. This is the leftover mash from a previous distillation, which is added to retard bacterial growth. The fermentation process takes about three days. During this time, the yeast turns the sugars into ethanol. The resulting viscous liquid is called distiller’s beer and has an alcohol content of up to 9.5 percent ABV. Some distillers allow a few more days for fermentation, which raises the alcoholic content to up to 11 percent ABV. The distiller’s beer is then poured into a beer well. This beer is then constantly supplied through column stills and distilled into a clear spirit, called white dog. Distillation Once the fermentation process is completed, the distiller’s beer needs to undergo the bourbon distilling process. This is crucial to get rid of impurities like carbon dioxide and toxic congeners, which are responsible for hangovers. The bourbon distilling process will get rid of these toxic compounds, retain the good components, and increase the alcoholic content. Usually, distillers will put the bourbon through two distilling processes. One is distillation in the column stills and the other is distillation in heated copper pot stills. Distillation Through Column Stills The bourbon distilling process begins when the distiller’s beer is run through the stills and flows toward a heat source. This heats up the beer, evaporates the liquid, and allows the vapors to go through stripping plates. Some beer is left behind as condensation, which turns into vapors from the continuous heat. During this process, the congeners and the fusel oils are removed from the fermentation. This increases the spirit’s purity. The tallest still can turn out a whiskey with an alcoholic content of 190 proof. However, bourbon must not be distilled to more than 160 proof as the increased alcohol content can affect its taste. Distillation Through Copper Pot Stills Once the distiller considers the spirit pure enough, they will allow it to flow into heated copper pot stills for another round of distillation. At this stage, sulfur and other harmful compounds will be removed from the spirit. This will improve the flavor and alcohol quality of the whiskey. After the distillation process, the vapor will be turned into a liquid state via condensation. This is the white dog, a raw spirit. Distillers then pump this whiskey into storage tanks for barreling. The Aging Process Once the bourbon reaches between 80 and 125 proof, distillers pour it into new charred oak barrels for aging. The char caramelizes the sugars in the wood, which the whiskey absorbs, giving bourbon its distinctive sweet taste. The char also gives a rich amber tone to the barrels. The barrels are stoppered with walnut corks and moved to different locations in a warehouse. During the aging process, distillers may move these barrels to different areas because of the variation in temperatures. The federal law does not give a minimum age requirement for how long the bourbon must be aged. Whiskey aged for just three months is bourbon, though to label it straight bourbon, distillers need to age it for a minimum of two years. Bottled-in-bond bourbon is aged for at least four years and is considered premium quality. During the barreling process, distillers will store the bourbon casks in warehouses with four or five levels. The top levels experience higher temperatures, while the lower levels have cooler temperatures. This difference in temperatures is responsible for maturing each cask differently. Distillers can choose to rotate the location of each cask throughout the aging period or blend various casks together to get the desired bourbon consistency. Bottling The last step of the bourbon distilling process is bottling. The master distiller will check each barrel during the aging process and may taste the bourbon from time to time. The distillery will take the cork out from the barrel and pour the whiskey into a filtered through. They will add more water to the alcohol to adjust its alcoholic content to at least 80 proof. The filter installed on the trough removes any barrel shavings or husk and allows only the liquid to go through. The liquid is then fed into a retention tank where it is sent to a machined bottling line. The bourbon is now ready for the store. Bottom Line Distilleries need to take a lot of careful steps when it comes to the bourbon distilling process. All bourbon undergoes this specific process. However, they each have their unique taste profiles.

Bourbon is a whiskey – but it is not just any whiskey. This barrel-aged liquor is one of the most common American dark spirits. However, the process of crafting bourbon is unique and requires following strict regulations. In fact, there are several bourbon requirements that distilleries have to meet if they want their whiskey to be considered bourbon. If you are curious about what makes bourbon, bourbon, let's find out. Here is what sets it apart from other whiskeys in the spirit world. The Origin of Bourbon There are many local stories and legends associated with the origin of bourbon; however, there is no proof of their validity. One of the most famous stories that credit the invention of bourbon is of Elijah Craig in 1789. Elijah Craig was a Baptist minister and a distiller in Kentucky who, according to the locals, was the first one to use charred oak casks to create bourbon in 1789. This unique practice is what gives bourbon its lovely warm brown color and its smooth and sweet taste. On the other hand, the story of distiller Jacob Spears is a local favorite in Bourbon County, but it is rare to hear it outside of the county. As such, these tales might have been fabricated. More plausibly, bourbon may have been a result of the efforts of many distillers who were experimenting with whiskey to make new beverages. What remains a fact is that corn distilleries existed in the United States way before the late 18th century. Additionally, charring barrels to impart distinctive flavors to the whiskey is a centuries-old practice in Europe. There are also several old claims that say that Kentucky was the place of origin for bourbon. However, there are no historical facts to support this either. The “Kentucky Bourbon” is produced only in Kentucky, but bourbon itself can be made in any of the 50 states. In fact, all US states craft bourbon, except for Hawaii. What is common among bourbon distilleries in all states is that they meet the strict bourbon requirements. It does not matter in which state it was produced. The Process of Crafting Bourbon The process of producing bourbon is similar to the process of crafting other whiskeys. Like other types of liquor, bourbon improves the more time it is stored in a barrel. The barrel imparts caramel and vanilla tones to the whiskey, resulting in the bourbon’s more complex taste and signature dark brown color. However, distillers cannot age the bourbon indefinitely. Every year, some amount of bourbon leaves the barrel due to evaporation. If left for enough time, the casks would become empty. In addition, if the bourbon spends too much time in the barrel, it develops a woody and unpalatable taste. Master distillers frequently check the barrels and are experts in determining when a barrel has matured to perfection without getting undesirable qualities. Unlike other types of aged alcohol, young bourbon is quite enjoyable as well as affordable. Single-Barrel Bourbon Vs. Small-Batch Bourbon For standard bourbon, distilleries pull out several barrels, dump their contents together in a big vat, and mix them until the bourbon matches the flavor profile they are aiming for. Bourbon in every cask tastes slightly different due to the differences in wood and the storage place of the barrel. However, distilleries can blend hundreds of barrels together to get a consistent flavor that matches the whiskey that they typically bottle. Distillers do not blend single-barrel bourbons. Instead, they select the barrel with the most complex flavors, add water to the bourbon to fix the proof, and then bottle it. As a result, each single-barrel bourbon bottle will have its own unique taste, which may not be replicated. This means higher quality; hence, individuals of discerning tastes often buy more expensive single-barrel bourbon for its distinctive taste profile. On the other hand, small-batch bourbon is a blend of a small batch of bourbon barrels. The batch can mean anything from two to 200 barrels. All the barrels will still be very carefully selected to offer rich and complex flavors, though they are not as nuanced as single-barrel bourbon. However, this bourbon is still of premium quality. People who appreciate the distinctiveness of taste without having to pay the high price of single-barrel bourbon are prime customers for small-batch bourbon. If you are interested in reading about some must-try bourbons check out my reviews on Wild Turkey Kentucky Spirit, Blue Run High Rye Bourbon, and Blanton's Gold Edition. For a list of great bourbons under $50 check out my article on Best Bourbon under $50. Major Bourbon Requirements & Regulations The United States Code of Federal Regulations has defined the legal bourbon whiskey requirements, which every distillery making bourbon needs to follow. Bourbon has higher regulations than your average whiskey, and the law defines the criteria of what makes bourbon. Let’s take a look at some of the bourbon requirements that need to be met. Made in the United States According to the federal regulations code, bourbon is a type of whiskey that is only produced in the United States. Many people believe that for liquor to be bourbon, it needs to be made in the state of Kentucky only. However, this is far from the truth, although about 95 percent of the world’s bourbon supply does come from the Bluegrass State and is Kentucky bourbon. Most bourbons are made in Kentucky and are Kentucky bourbon since their soil is rich in limestone. As a result, the grain and water in the state have unique minerals and flavors, which lend themselves well to the making of great bourbon. Despite their close resemblance, Tennessee whiskey, and bourbon whiskey are two distinct liquors. While most of the production methods for both Tennessee whiskey and Bourbon remain similar, one key difference is that bourbon can be made anywhere in the US while Tennessee whiskey must exclusively come from Tennessee. This regional specialty has stood strong since its creation over a century ago-- distilling a flavor all its own throughout America's stately Southland hills. The Mash One of the major bourbon requirements is the need for specific types and amounts of ingredients. The mash, which is a mixture of grains for the whiskey, should have at least 51 percent corn. The rest of the grains can be wheat, rye, and malted barley, which impart more nuances to the bourbon. However, there are some bourbons that use only a single type of grain. Since the mash bill consists of corn, which is a naturally sweet grain, bourbon has a sweeter profile than other whiskeys, like Scotch, which is more sour and bitter. Barrel Type Bourbon requirements and regulations mandate that bourbon may only be made inside a specific type of barrel. Distilleries use charred oak barrels to age bourbon. These oak barrels should not have been previously used to make bourbon or other types of liquor. Instead, they need to be completely new. That’s because it is important that the whiskey absorbs as much char from the oak barrels as possible. This will give a subtle, sweet caramelized taste to the spirit, which is what bourbon is known for. Although the bourbon industry does not have any rules about the type of oak used to make the barrels, most distilleries use white oak since it is the best option for creating a watertight barrel. Aging Requirements Distilleries need to age bourbon for at least two years before it can be considered straight bourbon. Two-year-old bourbon will still retain the tastes of the cereal grains from which it is distilled. A higher percentage of corn means a sweeter taste. Bourbon is also classified as Bottled-In-Bond, and this type of bourbon needs to be aged at least four years. In addition, it must be made in a single distillery during a single season and aged in a federally-bonded warehouse. The hallmark of Bottled-In-Bond bourbon is that it has the smoky flavor of the caramelized wood of the barrel. Bottled-In-Bond bourbon has a label that identifies the distillery where it was aged and bottled. Often, Americans consider this label as a quality endorsement. If bourbon has aged for less than four years, distilleries will display a label on the bottle that states how much it has aged. If the bottle consists of a blend of bourbon, then the label must state the age of the youngest bourbon. Proof The percentage of alcohol content in an alcoholic beverage is its proof level. Distillers write this measurement as double the percentage of alcohol content. For example, if there is 40 percent alcohol in the whiskey, then it is 80 proof. The bourbon-making process requires strict attention to the proof levels. The maximum proof level for bourbon during distillation should be 160, and during aging should be 125. These restrictions help prevent the higher concentration of alcohol from stripping away the complex flavor nuances in the whiskey. Finally, the proof of bourbon should be a minimum of 80, which means 40% alcohol content. However, bourbon is readily available in many higher strengths as well. Additives, Coloring & Flavoring The only thing that can be put into bourbon is pure water. Add anything else like flavoring or coloring, and it will cease to be bourbon. You can find many different types of flavored whiskeys that started out as bourbon. But if the distillers add anything other than plain water to it, it will technically no longer be bourbon. Bottom Line As you can see, there are various bourbon requirements and factors that make whiskey a singular and very prized spirit. Due to the strict standards of making bourbon, distilleries maintain the quality, character, and nuances of the whiskey, which ensures bourbon remains, unlike any other spirit in the market. If you are interested in reading about some must-try bourbons check out my reviews on Wild Turkey Kentucky Spirit, Blue Run High Rye Bourbon, and Blanton's Gold Edition. For a list of great bourbons under $50 check out my list of Best Bourbon under $50. Use my exclusive Caskers.com discount code: WHISKEYFOOL10 to receive $10 off qualifying* orders. Copy and paste to use at checkout. *$100 or more For all my tastings I use either the Libbey Signature Kentucky Bourbon Trail Whiskey Glass or a traditional Glencairn glass. They both are great for nosing and help in discerning more subtle notes.

The history of bourbon plays a crucial role in the United States distilling culture – more so because this history is interwoven intricately with the social, economic, and political developments in the country. People would bring jugs of whiskey to social events as well as barter it for supplies. However, at that time, people did not age spirits in barrels. They would also use sugar and fruit to flavor the bitter edges of the whiskey. As such, the whiskey of the past was different from what we call bourbon today. The invention of bourbon may have been a result of moonshine experiments, accidents, or the process of evolution. History of Bourbon: Defining Moments Although there is no exact documentation on the origin of bourbon, there are many stories and legends about how the whiskey came to be. Experts agree that it is likely that there was no single inventor of bourbon. Rather, this unique alcoholic drink may have been a result of many distillers experimenting with whiskey over a period of time. 1789: Possible Invention of Bourbon by Elijah Craig Some historical data points to Kentucky as bourbon’s place of origin. Many people believe that bourbon evolved in Kentucky through the efforts of various distillers rather than a single individual. Kentucky has several distilleries, but it also has superior-quality Indian maize corn. In addition, Kentucky has limestone-rich water, which gives bourbon its distinctive taste. The state is also located on the Ohio River, where distillers could load barrels of corn whiskey onto flatboats and send them down to New Orleans. Some of these sources also credit the invention of bourbon to Elijah Craig. Elijah Craig was a Baptist minister and distiller who, people claim, was the first person to use charred oak barrels for storing whiskey. Cleaning out fish barrels by burning their interior was a cheap method to store whiskey. By the time the whiskey came to port three months later, it would be pleasantly flavored by the caramelized interior of the barrels and become deep mahogany in color. There are also various stories about where the name “bourbon” came from. Some people believe the name comes from Bourbon County, which got its name from the reigning French royal family. Bourbon County was divided and shifted many times, but people living in the original county continued to call it “Old Bourbon.” This place was a major Ohio River port, and as such, distillers used it to transport barrels of whiskey painted with the word “Old Bourbon” as their place of origin. Since most of the whiskey during that time was made from corn, people started associating the name of any corn whiskey with bourbon. 1818: Invention of the Sour Mash Most people credit the invention of the sour mash to Dr. James Crow, who owned a distillery in Woodford County. However, some records trace the sour mash much further back. In the early 19th century, distillers started to sour their mash by adding sour acidic liquid strained out from previous leftover mash. This gave the bourbon a more nuanced flavor and inhibited the growth of bacteria. Today, almost all bourbon contains sour mash. 1821: The First Bourbon Advertisement The very first advertisement for bourbon happened in 1821. The newspaper Western Citizen took out an advertisement that used the word “bourbon” to describe whiskey made in the city of Kentucky, Paris. The name of the newspaper was Western Citizen. 1840: Bourbon Gets Officially Named The year 1840 was a significant year in the history of bourbon. This year, corn-based whiskey stored in charred barrels officially became known as bourbon. Before this time, many brands used names like Old Bourbon County Whiskey. This was the first time when the whiskey was formally recognized as bourbon. 1870: Bourbon is Bottled George Garvin Brown was the first person who sold his bourbon in glass bottles. The pharmaceutical salesman-turned-distiller had the great idea of selling bourbon from inside sealed glass bottles. This was a very smart move on the part of Garvin Brown since his brand, Old Forester, is now the longest-running bourbon brand in the history of bourbon. 1897: Bottled-in-Bond Bourbon Not all bourbon sold during the 19th century was high quality. During that time, there were many bottlers and distillers who were not above adding anything from fruit juice to tobacco juice to their whiskeys and labeling it bourbon. As such, there was a need for quality assurance, and legitimate distilleries pushed Congress to pass the Bottled-in-Bond act. To get a Bottled-in-Bond label, a single distiller had to make whiskey in one distillery during a single season. They then had to age the whiskey in a federally-bonded warehouse for a minimum of four years before it had to be bottled at 100 proof. 1920 to 1933: The Volstead/Prohibition Loophole The Prohibition period was a dark and despairing time in the history of bourbon. The Volstead Act started in early 1920, prompting distillers to stop their production and shutting the doors of liquor stores and bars. The Prohibition Act ended on Dec 5, 1933; however, six major Kentucky distillers were still able to produce the liquor during Prohibition on the pretext of making “medicinal whiskey.” The whiskey producers would stick prescription labels on the bourbon bottles and “sick” people would go to them to have their prescriptions. The producers would give a bottle to anyone who had a complaint of one of 27 ailments. They would also advise the consumers to return every 10 days to get more whiskey. By the time Prohibition was over almost 14 years later, companies like National and Seagram had capitalized on this trend and already bought many distilleries. 1958: Premium Bourbon Was Created Bill Samuels Sr. was the first person to launch a premium variant of bourbon in elegant, high-class packaging. The introduction of a premium brand at a time when people were disinterested in bourbon paid off. In just a few years, Maker’s Mark became a high-end bourbon, recognized by its square-shaped bottle and red-waxed cap. 1958: Formation of the Bourbon Institute The Bourbon Institute was formed in 1958 to ensure that other countries do not try and steal the US’s homegrown product. The institute aimed to create recognized regulatory standards enjoyed by categories like champagne and cognac. After lobbying efforts with Congress, bourbon became “America’s Native Spirit.” This means only distillers in America could produce bourbon. The spirit is not just made in Kentucky, but all other states of the US, except Hawaii. It also meant that distilleries who followed the regulations and guidelines of bourbon would be the only ones who would be recognized as bourbon crafters. 1984: Arrival of Single-Barrel Bourbon The credit for making single-barrel bourbon goes to Elmer T. Lee, the master distiller of the Ancient Age distillery. The distillery wanted to impress the Japanese consumer market and asked the master distiller to craft a unique bourbon. Lee handpicked some primo “honey” barrels and bottled them without blending with content from other barrels. The single-barrel bourbon, known as Blanton's, became the world’s first commercial single-barrel bourbon. The bourbon was not a big success domestically but was a hit with Japanese consumers. However, other bourbon distilleries were inspired by it. By 1988, Jim Beam launched its Booker’s, which was the first small-batch, barrel-proof bourbon. 1999: Creation of the Bourbon Trail By the late 20th century, the success of major bourbon producers had sparked a renewed interest in whiskey. As such, many distilleries began offering engaging experiences by offering public tours of their premises and opening gift shops. In 1999, the Kentucky Distillers’ Association launched the official Kentucky Bourbon Trail. Originally, seven of the eight major distilleries became part of the trail, but today eight more artisan distilleries also participate. In 2021, the Kentucky Bourbon Trail announced its best year of tourism ever, with over 615,000 people participating in its craft tour. 2007: National Bourbon Heritage Month One of the biggest defining moments in the history of bourbon occurred on August 2007. This was the first time when the US celebrated the spirit of bourbon. The National Bourbon Heritage Month recognizes homegrown liquor and its crucial role in the history, economy, and politics of the US. 2007: The Arrival of Non-Kentucky Bourbon Kentucky is not the only state where bourbon is made. As the culture of bourbon started ramping up in the United States, other states also started showing interest in this distilled alcoholic beverage. Tuthilltown Spirits in Hudson Valley, New York, was one of the first places to craft bourbon outside of Kentucky. Today, almost every state in the US produces one or two types of bourbon. Bottom Line The business of bourbon is huge in the United States. In 2021, the US sold 76 million 9-liter cases of bourbon. Although there are many distilleries outside the US, almost all bourbon is produced by the state of Kentucky. The bourbon industry has also become part of the politics, culture, and economy of the US. From 2007 onward, other states have followed Kentucky in creating their own brands of bourbon. This has allowed for an even wider variety of bourbons to be produced throughout the country. With its rising popularity, it’s likely that the business and culture of bourbon will continue to grow in the US.