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A brief history of our "native spirit" for National Bourbon Heritage Month
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A brief history of our "native spirit" for National Bourbon Heritage Month
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| AboutFamousPeople.com |
| Early distillation of "America's native spirit". |
On August 2, 2007, Congress unanimously passed Kentucky Senator Jim Bunning's bill to make September National Bourbon Heritage Month. Bourbon whiskey, named for Bourbon County, Kentucky, was declared "America's Native Spirit" by Congress in 1964.
The Federal Standards for Distilled Spirits define bourbon not by geographic origins (though 99 percent of bourbon is made in Kentucky), but by the methods used to produce the whiskey. Bourbon must be distilled from a mash that is at least 51 percent corn, distilled to no more than 160 proof (80 percent alcohol by volume) and aged in charred, new oak barrels for a minimum of two years.
Interestingly, the origins of bourbon trace straight back to Pennsylvania. More than 200 years ago, the first Scotch-Irish settlers of Pennsylvania arrived, bringing their whiskey-making traditions with them. Rye, a grain that grows easily and well in Pennsylvania, was the primary grain used in the mash. In 1791, when the Continental Congress attempted to tax whiskey production, the tough Scotch-Irish defied them in the famous "Whiskey Rebellion" of 1791-94. To rid themselves of the troublemakers, Congress offered incentives to anyone willing to pull up stakes and move to Kentucky (at that time a part of Virginia).
Further sweetening the deal was Thomas Jefferson, who was Governor of Virginia at this time. He offered pioneers 60 acres of land in present-day Kentucky if they would build a permanent structure and raise native corn. Abundant corn, which is both bulky to transport and highly perishable, was quickly turned into whiskey.
This corn-based distillation would only become bourbon after two coincidences: French names were applied to counties in America, in honor of their assistance in the war against Britain, hence Bourbon County, named for the French royal family. The next phase of bourbon development is a bit more hazy, but one favorite tale goes like this: Bourbon County distiller Elijah Craig, a thrifty old reverend, charred oak barrels before filling them with his whiskey to be transported for sale in New Orleans. The charred oak barrels mellowed the harsh spirit, as well as lending it a caramel color. Craig called his spirit "Bourbon" after the place it was created.
There are many conflicting legends that attribute the "invention" of Bourbon to different distilling families; it seems to have evolved into its present form by the late 19th century. Celebrate the most American of beverages this month with a pour of your favorite.
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