Bourbon History


Whiskey Education

Tasting Variables

People always ask me why I do my tastings with dried cranberries, pecans and a cigar. I do this because of the ephemeral nature of tasting whiskey. There are a lot of variables that have an effect on the flavor... Continue Reading →

Collecting Wild Yeast

In the Taylor diary, written in the first decade of the 19th century, at The Filson Historical Society archive, is this direction for gathering yeast: “The art of making whiskey in the first place, the distiller must be an industrious... Continue Reading →

What Is Rye Spice?

Join us August 6 for the Bourbon Salon at Oxmoor Farm I frequently hear about rye grain giving Bourbon a spicy flavor, but I am not sure the spiciness of a whiskey necessarily comes from the rye grain. After all, if... Continue Reading →

The Great Debate Between Distillers And Warehouse Managers

You will often hear people say that 75% of whiskey’s flavor comes from the aging process. Warehouse managers love to hear this since it shows how important their job is to the whiskey in the bottle. Distillers take exception to... Continue Reading →

The Six Sources Of Flavor In Whiskey

I have heard many people, distillers and consumers alike, state that whiskey gets over 70% of its flavor from the barrel. This is true with real old whiskey. In fact, I have blind tasted twenty-year-old Bourbon against a rye of... Continue Reading →

The Lincoln County Process

Tennessee whiskey is different from Bourbon because they filter the new make whiskey through the “Lincoln County Process”. This “Process” is a tall vat of sugar maple charcoal that filters out some of the vegetable oils and other compounds and... Continue Reading →

Winter Reading List 2018

It is getting to be that time of the year when people are looking for a good book to read while sitting next to a fire on a cold, winter’s night. It may be something they received as a holiday... Continue Reading →

Climate And Bourbon

The climate of Kentucky has always been a part of the production of Bourbon. The fact that corn grows better in Kentucky than rye is because of the climate. Rye grows better in a cooler climate like Pennsylvania whereas corn... Continue Reading →

Palate Fatigue

I recently received an email from Peter Pogue raising the question about palate fatigue during whiskey competitions. His point was that the high proof whiskeys, 110 or higher, seem to be winning all of the accolades at these competitions. He... Continue Reading →

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