Bourbon

Bourbon is an American-made whiskey, a barrel-aged distilled spirit made primarily from corn since the 18th century.

The word "bourbon" wasn't derived from Bourbon County, Kentucky, as many believe. It more likely came from Bourbon Street in New Orleans where some of the earliest Kentucky whiskeys in charred barrels were popular in the 19th century, according to historian Michael R. Veach, author of Kentucky Bourbon Whiskey. Customers starting asking barkeeps for ‘that whiskey they sell on Bourbon Street’ or ‘that bourbon whiskey’ and the name stuck. Bourbon Street, in turn, was named after the French royal family.

The first legal definition of bourbon was signed by President William Howard Taft on Dec. 27, 1909. While bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, Kentucky in particular.

Bourbon
Native to Kentucky, but legally distilled anywhere in America, bourbon is a straight whiskey made from at least 51% corn grain mash and aged in new, charred oak barrels.

By law, bourbon must be produced in the United States, distilled at less than 160 proof, made without additives, and aged in new, charred white oak barrels. A minimum of two years’ aging is required to call the liquor “straight bourbon.”

Rye Whiskey
An American icon once distilled by George Washington, whiskeys made from rye are less common than bourbons but distinctively robust and cherished by experienced drinkers.

Tennessee Sour Mash Whiskey
Similar to bourbon, these whiskeys are filtered through maple charcoal chunks in a process that gives them a smoky flavor of cigarette ashes or chimney soot.

Baking with Bourbon
We bake with booze because alcohol - from spirits, such as bourbon and rum, to liqueurs, like Amaretto and creme de menthe, to wine and beer - imparts a subtle, sumptuous warmth that deepens the flavours of desserts and makes them taste even more decadent, luxurious and sinful.

~ Lucy Baker, The Boozy Baker: 75 Recipes for Spirited Sweets