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What Makes Bourbon … Bourbon?
It’s Whiskey, But With Rules — And A Lot More Swagger
- At Least 51% Corn – Sweet, smooth, and the reason bourbon doesn’t taste like a campfire.
- Aged in New Charred Oak Barrels – No reusing, no shortcuts. Bourbon gets all its rich flavor and deep color from fresh, flame-kissed barrels.
- Made in the U.S. – Kentucky claims the crown, but bourbon can be made anywhere in America (yes, even Delaware).
- Distilled to No More Than 160 Proof – Because we like flavor, not just fire.
- Bottled at a Minimum of 80 Proof – Bourbon doesn’t do weak.
- No Additives, No Nonsense – If it’s flavored, it’s whiskey, not bourbon.
How Bourbon Is Made (TL;DR Version)
Mash Bill
Fermentation
Fermentation
Bourbon starts as a mix of grains—mostly corn, with rye, wheat, and/or malted barley. Think of it as bourbon’s DNA.
Fermentation
Fermentation
Fermentation
Yeast joins the party, sugar turns into alcohol, and things start bubbling like your best group chat.
Distillation
Fermentation
Distillation
The mash gets heated up, and the good stuff (a.k.a. the alcohol) is pulled out while the bad stuff gets left behind. Science, but fun.
Barrel Aging
Fermentation
Distillation
The bourbon goes into charred oak barrels and chills for a few years, soaking up color, flavor, and character—kind of like you during a good vacation.
How to Taste Bourbon (Without the Snobbery)
🥃 Step 1: Pick Your Pour
Sweet & Smooth: You like things easygoing but full of flavor. Go for a wheated bourbon—soft, mellow, and easy to sip.
Spicy & Bold: You want a bourbon with some heat, a little attitude, and a lot of character. Rye-heavy bourbons bring the spice.
Rich & Oaky: You like deep flavors, long finishes, and bourbon that makes a statement. Age brings all the caramel, vanilla, and toasted oak goodness.
High Proof, No Apologies: You want intensity, depth, and a bourbon that won’t back down. Barrel-proof and cask-strength bottles are your jam.
👃 Step 2: Give It a Sniff
Don’t Shove Your Nose in the Glass – This isn’t a candle at Bath & Body Works. Hover your nose above the rim and take a slow inhale.
Open Your Mouth Slightly – Trust us. This keeps the alcohol burn from punching your nose and lets you pick up more aromas.
Sniff in Short Bursts – A few quick sniffs will help you catch the subtle notes before your senses get overwhelmed.
Pro Tip: The more you sip, the better your nose gets at picking up these flavors. So, uh, keep practicing.
😋 Step 3: Take a Sip (Like You Mean It)
Take a Small Sip. Let it coat your tongue. No rushing. Bourbon likes a slow burn.
Try the Kentucky Chew. Swish it around your mouth and let it hit every part of your tongue—sweetness at the tip, spice on the sides, oak toward the back.
Breathe Out Through Your Nose. This helps you pick up extra tasting notes—kind of like bourbon’s afterparty.
Three-Sip Rule: First wakes up your palate. That burn? Totally normal. Give it a second. Second starts showing off the flavor. The third sip is the real bourbon experience—now you’re tasting what’s actually in the glass.