Sour Mash to Bourbon to Mint Julep

Backcountry Notes ^ | August 2, 2010 | Jay Henderson

[jay1949]

Kentucky settlers brought with them the craft of making whiskey, substituting corn for other grain ingredients. Raw whiskey distilled from corn mash has a good deal of, shall we say, character, and some distillers decided to take the time to make a mellower product. Early Kentucky distillers used new oak casks which had been charred on the inside, aging the whiskey from two to six years before decanting into jugs for sale. This resulted in a superior product which eventually became the hard liquor of choice for Americans. We know it as "Bourbon."

[blackbart.223]

Maker’s Mark is good.

[fhayek]

Wild Turkey 101 is my go-to Bourbon. It works for me. I reserve my Knob Creeks and Woodfords, my single malts, for special occasions.

[70times7]

Are you the one thay call Tim?

[stump56]

For mixing nothing beats Evan Williams. For sipping — Jim Beam Black Label. And, for those special evenings — Noah’s Mill (114.3 proof).