Hudson Baby Bourbon Whisky in my Titanium Double Walled Tumbler

A brief history. Whiskey made in Kentucky was sold by the barrel and transported downriver to New Orleans where it was distributed. While not an exclusive market, it was reportedly the largest and most lucrative. The barrels of Kentucky Whiskey also had the county of origin marked on the barrel head. One Kentucky county that was a major producer became the most popular and buyers began to order whiskey by that county's name... Bourbon County, or simply Bourbon. Eventually all Kentucky whiskies adopted the name Bourbon.

Making Bourbon is not like baking a cake. Sure each distiller has their own recipe, but the end product is a combination of variables that can't be duplicated elsewhere. Even within the same company, each barrel is unique from the next because of the aging process. The design of the warehouse it's aging in, The location in the warehouse, the composition of the wood each barrel is made from, how the barrels are charred, relative humidity, temperatures, and on and on... all combine to make each distillery's offerings unique products. All the raw materials to make the whiskey are locally sourced. The limestone bedrock under the state's soil give the water used, certain characteristics not found outside the state. Same with the corn, and the trees the barrels are made from.

The real uniqueness of bourbons, outside of the natural resources used is the Master Distillers. Each Master Distiller knows how to blend the barrels from his different warehouses to get the consistent product he sells. That is an acquired skill and talent that is handed down and kept a guarded secret along with the recipes. It's a moving target due to irregularities in the variables. It is part science, part art and the Master Distiller is the only one who knows all the various parts and how they fit together.

So Bourbon was and still is a product that can only truly be made IN Kentucky. That's not to say some fine whisky isn't made by many others in many places, it's just not Bourbon Whisky. Like women, pretty ones come with all different colors of hair.

Very interesting history there brother. So, is there a specific method/recipe of "Bourbon" Whisky v. other Whiskys? Well, I suppose the ingredients such as Rye, Wheat (if that is used in Whisky distillation) or other specific ingredients may have a large part of the final flavor. But I wonder what makes Bourbon (from wherever it is sourced) so smooth?
 
But I wonder what makes Bourbon (from wherever it is sourced) so smooth?
The smoothness comes from the aging in charred oak barrels. The seasonal variations in Kentucky are perfect for the aging process. As the seasons change the whiskey is pumped in and out of the wood because of expansion and contraction. That filters (charcoal from the charring) and adds flavor and smoothness. Each distiller has exacting specifications for their barrels and how much they are charred. If you ever have a chance you should do the Bourbon Trail here in KY. It is very educational and a great time visiting several distilleries.
 
Thanks Stu. Glad you enjoyed it. We're mighty proud of our native spirits. The citizen's of the Commonwealth Of Kentucky appreciate everyone's support of real Kentucky Bourbon.
Grubbster gave a much better explanation than I would have, and I second his suggestion of visiting the Bourbon Trail. A must for Bourbon connoisseurs.
 
Forgot your question on recipes. Yes there are requirements that make the bourbon recipe. Sour mash from corn and aging in the charred barrels mainly.
 
You can thank good ol' Kentucky limestone.
Woodford Reserve is a favorite of mine.
And NY can try making whatever they want, but we won't be recognizing it as real bourbon.
 
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