Bourbon Heritage Month: Celebrating America's Spirit with a Side of Honesty

Please note that the following post does contain some personal opinions and is

not intended as fact.

September is Bourbon Heritage Month—a time to celebrate America's only native spirit (sorry, apple pie) and delve into the rich history, legal standards, and quirks that make bourbon so beloved and sometimes bewildering. In May of this year, the popular news recap comedy show Last Week Tonight with John Oliver dove into just how much America loves corn (even to the country's detriment). Corn is a BIG part of America's personality. But before you raise a glass, how and why does this sweet (and sometimes spicy) brown elixir have the world in such a grip?

Let's Start at The Beginning

While the origin of bourbon's name may be slightly murky, its history is clear. Stemming back to 7000 BC, Early Native Americans domesticated a weedy Mexican grass called Teosinte. Thanks to (most likely unintentional) selective breeding, Teosinte would become a variation of 19th-century corn, ultimately transforming it into the primary ingredient of bourbon and grain that feeds and fuels the United States.

Fast forward 8,000 years, and you have England's one of several "Great Experiments," beginning with the first expedition of the British arriving in North America. By the 1620s, the Virginia colony was finding a more solid footing with the economic prosperity from farming tobacco and the slave trade. Several waves of new colonists had arrived at this point. One gentleman in particular was George Thorpe. Thrope came from an upper-middle-class family and was expected to continue the family legacy. Like most people who farmed, drank beer, wine, or mead, and most likely had a family still, Thorpe loved to experiment with making alcoholic beverages, and this new place offered him a new ingredient to play around with in abundance: corn. In a home letter, George referred to his new drink as a "soe good drink of Indian corn" that was better than "good strong English beer." This solidifies Geroge Thorpe as the father of corn whiskey, aka bourbon. He would eventually be killed during the Powhatan Uprising in Virginia.

Early american whiskey still

Things began to sour between the American colonists and the British at the beginning of the 1750s. Twenty-six years later, we know exactly what happened. We have a whole day celebrating it. I cannot suggest reading the book 1776 by David McCullough for more information, but I digress. 

This most-likely-could-kill-ya corn whiskey was okay at best but did not have the skosh of popularity it does today. Rum, rye whiskey, brandy, beer, or anything else was preferred. It finally earned its proper name in the 1850s. While the name's origins are hotly debated, the two most likely origins are that it derives from Bourbon County, Kentucky, or was inspired by the House of Bourbon - the French royal family. Funnily enough, Bourbon County gets its name from the House of Bourbon royal family. If you read the book 1776 by David McCullough, you can read about the camaraderie between the French and the American Colonists during the British/American Colonist unrest. Guys, I really love this book. 

John Dabney (ca. 1824-1900)

It would take another 73 years before people lost their minds for bourbon. And if you are keeping track, that puts at 1933, the end of Prohibition. President Franklin Roosevelt brings back the whiskey industry, albeit in a more consolidated and regulated form. The new "three-tier" system—governing production, distribution, and retail—maximizes tax revenue needed during the Great Depression. In 1938, thanks to an enslaved man named John Dabney, The Mint Julep, long a Kentucky Derby tradition, became the race's "official drink," sold in souvenir glasses for seventy-five cents apiece. Bourbon was off to the races (pun absolutely intended), and there was no stopping it. Churchill Downs, where the race is held, sold nearly 120,000 during race weekend this year. In a country fielded by capitalism and a never-satiated want for perfection, people had a taste, and it never will. As of 2023, 739 Whiskey and Bourbon Distillers operate in the U.S. 

What It Takes To Be A Bourbon

Bourbon was out there playing the long game. It would take over 300 years for bourbon to earn legal criteria, a journey that underscores the quality and heritage of this beloved spirit. While I wish I could say it was indeed out of preservation of the American Spirit, it was more because too many bad actors were selling barrels of "Bourbon" that were more dirt water or, in some cases, turpentine than it was actual whiskey. Thanks to smugglers like Bill McCoy, aka the Gentleman Bootlegger,  President Roosevelt implemented Bourbon criteria to ensure safety in production and more. Ultimately, it would elevate the spirit to a level of superiority. To legally qualify as bourbon, a whiskey must meet a specific set of criteria, as outlined by the U.S. Federal Standards of Identity for Distilled Spirits:

• Made in the USA: Bourbon can technically be made anywhere in the U.S., but most of it hails from Kentucky.

• Mash Bill: Bourbon's grain mixture, or mash bill, must contain at least 51% corn.

• Distillation: It must be distilled to no more than 160 proof (80% alcohol by volume).

• Barreling: Bourbon must be aged in new, charred oak barrels and entered into the barrel at no more than 125 proof (62.5% ABV).

• Aging: Must be aged for a minimum of two years

• Bottling: It has to be bottled at no less than 80 proof (40% ABV).

Be distinct from bottled-in Bond requirements, which they often are. Bottled in Bond or BTB requires the following:

• Must be aged for a minimum of four years.

• Must be bottled at precisely 100 proof (50% ABV).

• It must be made by a single distiller.

• It must be made at one distillery.

• Must be aged in a bonded warehouse.

• You must only use spirits distilled during a single distilling season.

Why Is Bourbon So Popular?

Now, I know that there are a lot of rules and requirements, but a level of care and artistry is required to create bourbon. Bourbon's popularity has only skyrocketed in recent years, but why? It's been almost 100 years since bourbon requirements were set in place. You can't add anything ingredient-wise to it other than adding additional grain or using a different type of water. So why? Short answer- science. The long answer is the scientific understanding of flavor profiles, the effects of aging, climate, and so much more, which enlightens us about the intricate process of bourbon making. 

Bourbon, just like any other whiskey, embodies craftsmanship and tradition. In this case, bourbon does that for American craftsmanship. It's made with care, attention to detail, and a respect for tradition that appeals to those who value authenticity. To create a spirit with a complex flavor while staying within very strict parameters is already a challenge. But for a Master Distiller, it's second nature to create a spirit where the nuances of the variety of flavors that bourbon can offer can be put on a stage experienced by both novices and connoisseurs.

Today's bourbon is not your grandfather's drink. It evolved into the mainstay in trendy bars and mixology circles. It becomes interchangeable with the word whiskey, the way Europeans use it to request scotch. That all being said, we cannot ignore the nostalgic chokehold it has on our collective mind when we think about the good ol' days. That's why it's also referenced in about 90% of songs alongside Horses and Going Fast. If you cannot tell, I don't listen to much country. Let's be honest: Part of bourbon's allure comes from clever marketing. Bourbon brands often weave tales of history, exclusivity, and heritage that make every bottle seem like a piece of Americana, whether true or not. While it gives us nostalgia for something that may or may not have existed, we must ask, is that a bad thing?

Is it worth it?

The most common question I get asked is if a bottle of "insert exclusive brand name" is worth the price. Nine times out of 10, it's not. Secondary and tertiary markets drive bottle prices.   The cost of bourbon can range from surprisingly affordable to absurdly expensive. Here's why:

Age and Rarity: Older bourbons tend to be more expensive because they take longer to produce and are less common. Limited editions and small-batch releases also drive up prices due to their scarcity.

Brand Prestige: Some bourbons come with a hefty price tag simply because of the brand name. Marketing can create a perception of luxury and exclusivity that allows brands to charge more. Brands like Blanton's produce a nice whiskey from a distillery with a rather exciting heritage; that is all to say that I have never found it worth the price. Then you have Evan Williams, a bourbon produced by Heaven Hill. This is the same distillery that makes Old Fitzgerald, Henry McKenna, and, most notably, the Heaven Hill Bottled in Bond. Now, I think this brand and these bottles are worth their price because despite having an accessible price range across the collection, their quality has not been sacrificed. 

Hype and Demand: The bourbon boom has increased demand, especially for highly sought-after bottles. This hype can inflate prices, sometimes beyond what the actual whiskey in the bottle might warrant.

Quality of Ingredients: Some bourbons use higher-quality grains or unique production methods that increase costs. However, this doesn't always guarantee a better product, and it is essential to remember that you will be paying the price for a well-curated story. 

Five Common Bourbon Myths: True or False?

Bourbon Must Be Made in Kentucky.

False. While Kentucky is the heartland of bourbon production, it can be made anywhere in the United States.

The Higher the Proof, the Better the Bourbon.

False. Proof doesn't necessarily equate to quality. It's more about flavor profile and personal preference.

Older Bourbon Is Always Better.

False. While older bourbons can be more complex, they're only sometimes better. Age doesn't guarantee quality—some bourbons are best enjoyed young.

All Bourbon Is Sweet.

False. Depending on the mash bill, aging process, and distillation methods, bourbon can range from sweet to smoky to spicy.

Bourbon Must Be Aged for a Minimum of Two Years.

True, with a catch. To be labeled "straight bourbon," it must be aged for at least two years. However, bourbon with no age statement could be younger.

Lastly...

While bourbon has never been my career focus, that does not mean I don't appreciate it. As I said above, creating bourbon takes skill, dedication, patience, and artistry, like any other whiskey. Bourbon is more than just a drink; it's a piece of American history, a symbol of craftsmanship, and a cultural phenomenon. But like any cultural icon, it's shrouded in myths, misconceptions, and marketing hype. As we celebrate Bourbon Heritage Month, let's raise a glass to this beloved spirit—honoring its rich history while recognizing the reality behind its appeal and cost. Whether you're a seasoned bourbon aficionado or just starting your journey, remember: The best bourbon is the one you enjoy.

-Cheers

Sources for Further Reading:

The Bourbon Bible by Eric Zandona

Bourbon Empire: The Past and Future of America's Whiskey by Reid Mitenbuler

American Bourbon Association. "The Legal Definition of Bourbon." AmericanBourbonAssociation.org

Distilled Spirits Council of the United States. "Bourbon Whiskey." DistilledSpirits.org

A Timeline of Bourbon History. https://whiskyadvocate.com/bourbon-timeline/