Bourbon whiskey is an American original, and enthusiasts will remind you that all bourbon is whiskey, but not all whiskey is bourbon.
Bourbon takes its name from Bourbon County, Kentucky, once a major shipment site for spirits heading south to New Orleans. The barrels shipped from its ports were stamped with the county name, and the word bourbon soon became interchangeable with whiskey.
Whiskey doesn’t have to be made in Kentucky to be bourbon, although roughly 90% of all bourbon is made in the state, according to the Kentucky Distillers Association. Bluegrass country produces most of the bourbon (oddly enough, none is produced in Bourbon County), and Kentucky is the only state allowed to put its name on the label. But there are very definite and strict requirements that must be met, by law, before a whiskey can wear the bourbon label.
What is bourbon, exactly?
First, the primary ingredient must be corn – at least 51%, although most are 70% corn or more. The whiskey must be distilled at not greater than 160 proof, and only new, charred, white oak barrels should be used for aging. In order to be called straight bourbon whiskey, it must be aged at least two years, but four years is a more common starting point. The spirits must go into the barrel at no more than 125 proof, and when it’s time to bottle the whiskey, only water can be added to adjust the bourbon to the appropriate strength. Nothing can be added to enhance the flavor, add sweetness, or change the color.
One legend has it that the first batch of bourbon was mixed up in the 1780s by the Rev. Elijah Craig. Since most Kentucky counties have a bourbon legend claiming to be the first, it might be wise to take that story with a grain of salt, but it does appear that Rev. Craig discovered the art of charring barrels for aging.
Whether the casks were burnt by accident or deliberately, Rev. Craig ended up with several charred barrels. Being of a thrifty nature, he refused to throw them out, instead filling them with whiskey and sending them to New Orleans. By the time the whiskey reached market, it had turned amber and begun to mellow, and turned out to be a hit.
In 1964, the U.S. Congress declared bourbon to be “America’s Native Spirit,” and the official distilled spirit of the United States. The Congress also passed a resolution restricting bourbon to U.S. production.
For many people, bourbon is practically synonymous with the Run for the Roses, even if they've never tasted a mint julep. Early Times is the official whiskey of the Kentucky Derby and has been used for over 16 years.
Early Times Mint Julep Recipe
- 2 ounces Early Times Kentucky Whisky
- 1 tablespoon simple syrup
- mint sprigs
- crushed ice
- Simple syrup:
- 1 cup water
- 1 cup sugar
- 1 bunch fresh mint sprigs
Simple Syrup: Combine sugar and water. Boil for 5 minutes without stirring. Pour mix over a handful of mint leaves, and gently crush the mint with a spoon. Refrigerate overnight in a closed jar. Remove mint leaves, but continue to refrigerate. Stays fresh for several weeks.
Julep directions: Crush a few mint leaves in the bottom of an 8-oz glass, then fill with crushed ice. Add one tablespoon of simple syrup and one tablespoon of water. Add 2 ounces of Early Times. Stir gently until glass frosts. Garnish with a fresh mint spring.
To truly be served properly, the julep should be served in a silver julep cup. Enjoy it with this great Kentucky Derby Party Menu!
