Bourbon: Made in America

Next to apple pie, Bourbon is as American as it gets. It was recognized by Congress in 1964 as a “distinctive product of the United States,” and it’s one of the few spirits made in this country that can’t be made anywhere else---legitimately, that is.

For a whisky to be called Bourbon, according to Congress, it does not necessarily have to come from Bourbon County, Kentucky, but it must adhere to a strict list of standards. Bourbon must be made in the United States, from a grain mixture of at least 51% corn. It must be distilled to no more than 160 proof (80% alcohol), enter the barrel at no more than 125 proof (62.5%), and be bottled at no less than 80 proof (40%). Aging must take place in new, charred oak barrels. While there is no minimum again period, the age stated on the label must be the age of the youngest bourbon in the bottle.

Although it is produced in more than a dozen states, Kentucky is the true center of the Bourbon universe. Bardstown has earned the nickname of the Bourbon Capital of the World; it hosts the Bourbon Festival every September, which attracts more than 50,000 people. It is also home to the Heaven Hill distillery, one of the stops on the Bourbon Trail. The other five are Lawrenceburg (Four Roses and Wild Turkey), Clermont (Jim Beam), Loretto (Maker’s Mark) and Versailles (Woodford Reserve).

Despite the fact that most of us associate Bourbon with the Kentucky Derby and the Mint Julep, you can spend a pile of money on a bottle of good Bourbon if you want to. The A. H. Hirsch 16 Year-Old Reserve and the Pappy Van Winkle 23 Year-Old Reserve sell for around $350, if you can even find them. However, you can also get an excellent bottle of Bourbon for less than $50. Here are some excellent choices:

MAKER’S MARK ($25): The distinctive square bottle with its wax seal is responsible for providing many an introduction to Bourbon for consumers. Originally owned by the Samuels family, it was acquired in 2005 by Fortune Brands. It is aged between 6 to 7 years, with the barrels rotated within the warehouse to take advantage of varying temperatures. It has been described as an elegant whisky---clean and smooth, delicate on the palate, excellent for sipping straight or mixing with water.

FOUR ROSES SMALL BATCH ($30): Founded in 1888 by Paul Jones, Jr., Four Roses today is owned by the Japanese brewing company Kirin. Not to be confused with the blended whiskey of the same name, the straight Bourbon made by Four Roses was unavailable in the U.S. for 40 years. The Single Barrel, described as “complex, full-bodied and surprisingly smooth,” is all about balance. A perennial winner of medals and awards in competitions, it is best consumed either straight up or on the rocks.

BASIL HAYDEN’S ($40): Part of the small batch collection made by Jim Beam (the others are Knob Creek, Baker’s and Booker’s), Basil Hayden’s is the lightest of the group. Named for a famous 18th century distiller known for using a large amount of rye in his mash, Basil Hayden’s contains twice as much rye as the other small batch Bourbons, and is bottled at 80 proof. According to the distillery, it is distinguished by hints of citrus and pepper and has a long, warming finish.

ELIJAH CRAIG 18 YEAR-OLD SINGLE BARREL ($50): Elijah Craig was an 18th century preacher (a Baptist, no less) who some credit with inventing Bourbon whiskey. It is the oldest single-barrel Bourbon in the world. Bottled at 94 proof (47% alcohol), it has won numerous medals and awards, with critic praising its layered, complex taste and fat, smoky texture. Like most finer Bourbons, it shows its best when consumed straight, and offers the experience of a more expensive whiskey at a relatively affordable price.

PAPPY VAN WINKLE’S 15 YEAR-OLD ($90): Bottled at 107 proof (53.5% alcohol), this is a bold, dramatic style of Bourbon that’s not for the faint of heart. It’s also the only Bourbon in the Family Reserve Series from Pappy Van Winkle that most consumers could rationalize buying, if only for a splurge (the others are 20 and 23 years old). The flagship brand produced at Heaven Hill, it’s named for Julian Van Winkle Sr., who began selling whiskey in 1893 and assemble an empire. Pappy Van Winkle claims to make the highest-rated whiskies in the world, distinguished for their rich, smoky style and long-lasting finish.