Bourbon whiskey a native of America, comes from Kentucky, but it is also made in Pennsylvania, Tennessee and Virginia. This whiskey originated some 200 years ago and was brought to America by the Pennsylvanian settlers. The whiskey is associated to two associated events that took place in France. The French, had their own territories in North America, and the settlers assisted in the War of Independence against the British. To credit them, French names were used for new settlements or counties. In the Western part of Virginia, the then county of Kentucky was subdivided in 1780 and again in 1786. One of these subdivisions was named Bourbon County, after the French Royal House. Kentucky became a state in 1792 and Bourbon one of its counties.
Marysville became a primary shipping port, as it was situated on the Ohio River. Bourbon County thus became associated with the shipping of Whiskey. Thus followed the association of the whiskey with the name Bourbon and since then it is called by this name. This whiskey is made by the mash of corn, rye or wheat, the percentage of corn does not exceed 51 percent and then he corn is dried, milled or crushed and then cooked until the starch and sugar in the corn is released into the water for fermentation. The sugars in the corn are then extracted from the water and then it is fermented. This extract has 8-9 percent of beer and is called as weak beer. This weak beer is then distilled where the mixture is boiled to 180 degrees. The liquid is distilled again with the care that it does not exceed 160 proofs or 80 percent alcohol by volume. The mixture is then shared with water, so that a maximum 125 proof is achieved. It is then filled into charred new oak barrels and is aged for minimum 2 years and and a maximum of 10 years. Bourbon is had on the rocks, mixed with a drink or neat.
More Info: American
