Bourbon History


Distilling Trends

Porch Conversations

My front porch has the reputation of being the best Bourbon Bar in Louisville. I have plenty of whiskeys to try, it is a quiet neighborhood with lots of dog walkers strolling by and the conversation is always interesting. The... Continue Reading →

Proof Adjustments For Bottling Whiskey

Reducing the proof of whiskey to bottle proof is an interesting subject. People talk about filtration, but not many people talk about the water added to adjust the proof. Most big distilleries simply dump the whiskey from the barrels into... Continue Reading →

Regional Differences

When I was working at United Distillers in the early 1990s, we were looking at the regional differences of single malt Scotch whisky. In Scotland, these regions are geographical with differences such as distilleries on the sea coast or getting... Continue Reading →

Six Artisan Distilleries In Kentucky To Watch

There are six artisan distilleries outside of Louisville that everyone should be watching. They are making very good whiskeys that will only get better as each distillery matures and they increase the number of barrels in their warehouses, leading to... Continue Reading →

What Artisan Distillers Can Learn From Kentucky

The Distilling Industry has grown tremendously in the last two decades. In the 1980s and 90s, distilling of whiskey was limited to basically, Kentucky and Tennessee with Seagram having a distillery in Lawrenceburg, Indiana making whiskey for their blends. Brandy... Continue Reading →

Filtration – One Size Does Not Fit All

Most major distilleries use chill filtration on their flagship whiskeys. Even their “non-chill filtered” whiskeys usually have been filtered with a carbon filtration system. The most economical way of doing this is to decide what works best for your end... Continue Reading →

Malt And American Whiskey

Malt is simply a grain that has been allowed to sprout, and then through adding heat, toasted to stop the process. The grain, when it begins to sprout, creates enzymes that convert the grain’s starch to sugars in order to... Continue Reading →

The Evolution Of The Still

The one piece of equipment that defines the distilling industry is the still. The still has been around for a long time. There are two very interesting papers written on the subject of distillation that discuss the origin of distillation.... Continue Reading →

The Next Big Spirit

I recently saw an article stating that Rum is going to be the “Next Big Spirit”. Writers are always looking for the next big trend in spirits, expecting a phenomenal growth spurt like Bourbon’s growth over the past decade. I... Continue Reading →

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