Bourbon is known as America’s native spirit, having originated in Kentucky during the 1700s. But what separates it from other types of whiskey? There are rules surrounding its production: Its mash bill must be made of at least 51 percent corn; it must be distilled at no higher than 160 proof; aged in new, charred, American white oak barrels at no more than 125 proof; barrels must be stored on their side in ricks for proper airflow (and to be called “straight,” it must age for a minimum of two years); and it must be bottled at a minimum of 80 proof. There are countless ways to enjoy it, but pouring it over a single ice cube is the best way to take in each one’s distinct aromas and flavors.
Interested in learning more? Check out the Spirited profile of Peggy Noe Stevens, president of Bourbon Women.