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Sour Mash to Bourbon to Mint Julep
Backcountry Notes ^ | August 2, 2010 | Jay Henderson

Posted on 08/02/2010 6:01:23 AM PDT by 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."

(Excerpt) Read more at backcountrynotes.com ...


TOPICS: Food; History; Society
KEYWORDS: alcohol; bourbon; julep; mash; whiskey
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To: KYGrandma

Maker’s Mark is good.


41 posted on 08/02/2010 8:50:21 PM PDT by blackbart.223 (I live in Northern Nevada. Reid doesn't represent me.)
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To: woodbutcher1963
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.
42 posted on 08/02/2010 9:45:15 PM PDT by fhayek
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To: blackbart.223

Are you the one thay call Tim?


43 posted on 08/03/2010 4:27:04 AM PDT by 70times7 (Serving Free Republics' warped and obscure humor needs since 1999!)
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To: jay1949

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


44 posted on 08/04/2010 6:04:35 PM PDT by stump56 (Freedom isn't free.)
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