Whiskey Book

Bourbon was created in the early 19th century after European settlers, particularly those from Scotland, began to settle the land that is present day Kentucky. These people brought with them traditional Scotch whiskey and refined the process to create bourbon. It is a type of whiskey distilled in the United States from a fermented mixture of hot water and grain mash containing at least 51 percent corn. Bourbon is typically amber or brown in color and cannot be over 160 proof. The production is a strictly controlled process with intense regulations. We have carefully selected 48 bourbons that showcase the diversity of this style of whiskey.

In the United States, “rye whiskey” is by law made from a mash of at least 51 percent rye. The other ingredients of the mash are usually corn and malted barley. It is distilled to no more than 160 proof, and aged in charred, new oak barrels. Rye whiskey that has been so aged for at least two years may be further designated as “straight,” as in “straight rye whiskey.”

Tennessee whiskey is straight bourbon whiskey produced in Tennessee. However, most current producers of Tennessee whiskey disclaim references to their products as “Bourbon” and do not label them as such on any of their bottles or advertising materials. With one exception, all current producers are required by Tennessee law to produce their whiskey in Tennessee and to also use a filtering step known as the Lincoln County Process prior to aging the whiskey – which some assert makes the product distinct from the more generic product category called Bourbon.

Join our journey along the Bourbon Trail… A Celebration of the Great American Spirit