Category Definition Spirit distilled from the fermented mash of grain and usually matured in wooden casks

US WHISKEY 1600’s European settlers starting distilling apple jack and fruit brandy but mostly drank beer 1650’s Molasses imported to distil rum 1700’s Irish, Scottish & German settlers arrive in America 1700’s Settlers in Pennsylvania distil rye to make whiskey Revolutionary war 1776 State of Kentucky formed, ‘Cabin and corn patch’ 1791 Spirits tax introduced by George Washington 1794 Whiskey rebellion 1774 – Stills first operated in Harrodsburg 1783 Evan Williams build distillery in Louisville 1786 Elijah Craig starts distilling in Kentucky

1786 Bourbon county created 1792 Brown Family settle in Kentucky 1795 Jacob Beam starts to sell whiskey 1808 – Catherine Carpenter publishes sour and sweet mash recipes 1823 – 1845 Modern Bourbon developed by James Crow 1825 Lincoln County Process created by Alfred Eaton in Tennessee 1846 Maine introduces Prohibition American civil war 1870 Garvin Brown bottles his Old Forrester bourbon 1920 – 1933 Volstead act introduced 1964 – Bourbon recognised as Americas national drink

Straight whiskey/BiB whiskey Straight whiskey Made from a minimum of 51% of one grain eg corn or rye Distilled to no more than 80% Matured in a new charred oak barrel for a minimum of two years Nothing added after distillation except water Bottled in Bond Straight whiskey Produce of one distillery only Produced in one distillation season Minimum of 50% abv Minimum of four years old Matured in a federal bonded warehouse Distillery location must be on label

American Rye Whiskey 1700’s European settlers arrive in America 1700’s Distilling started in Pennsylvania & Maryland 1800’s Large scale production of rye whiskey in Pittsburgh 1850’s Many classic whiskey cocktails created 1920 – 1933 Nationwide Prohibition 1996 Anchor Steam Brewery release Old Potero rye 2000’s Rye whiskey re-emerges, mainly distilled in Indiana, Kentucky and Canada

Rye whiskey production Minimum 51% rye grain Distilled to no more than 80% Back set (sour mash) added Matured in new charred barrels After two years can be called ‘straight’whiskey

Corn whiskey Distilled in Kentucky, Tennessee First produced around 1770 Distilled to no more than 80% abv No ageing requirements Matured in new uncharred oak or used oak

Bourbon whiskey Made anywhere in the USA Only Kentucky can be stated on the label Distilled from minimum 51% corn Distilled to less than 80% abv Barrelled at no more than 62.5% abv Matured in new charred oak barrel Nothing can be added after distillation except limestone water Two years and above can be called straight whiskey

Key figures George Washington Rev. Elijah Craig Dr James Crow

Bourbon production

New charred oak Quercus Alba Barrel construction Charring barrels

Maturation

Standard Bourbon Warehouse Wood building with metal siding No temperature control Woodford Reserve Warehouse Masonry building Temperature Controlled to create cycles of heat and cool Angel’s share effect on Alcohol by Volume Barrel content increases in ABV Barrel content decreases in ABV No change in ABV Hotter Temperature Cooler

Tennessee Whiskey Can only be distilled in Tennessee Nashville was an important city for distilling before Tennessee Two main producers; Jack Daniel’s and George Dickel High corn content Back set added Charcoal mellowed after distillation