Kentucky

Bourbon

Here is an interesting article from the New Haven Register (August 18,1880) about how bourbon was made. It discuss both sweet mash and sour mash methods of making bourbon. It also lists a couple of laws I had never heard of before including the maximum amount of time for bourbon mash fermenting. I've transcribed the article, and back in 1880, it seems run on sentences were common.

[Continue]

Maker’s Mark Bourbon

Makers Mark BourbonOne of my favorite bourbons is Maker's… [Continue]

follow on twitterFollow Art of Drink on Twitter

Twitter Updates

RT @DavindeK: @JamieBoudreau @dsoneil Sorry Jamie, this is categorically not true. Also, we NEVER add any GNS (by law).
.@singleminded @JamieBoudreau yes, I agree! American blended whiskey had those rules post prohibition to stretch whiskey stocks
.@JamieBoudreau I'm going summon the expert @DavindeK for his research on this
.@JamieBoudreau I hope you aren't quoting Embury about GNS, he was wrong and all Canadian whisky must be 3 years old drnk.ca/1IEmrBY
.@JamieBoudreau yes, the regulations are loose, but most Canadian distillers don't add flavouring, except Canadian Mist.
.@JamieBoudreau @canadiancreed most Canadian whiskies are 100% whisky, I can only think of one that is not.
.@RobertOSimonson dude, that's sweet advice for the bros.