Bourbon Alcohol
Bourbon was discovered in Kentucky some 250 years ago, when they grew in the limestone springs during the winters. It’s the limestone spring that made the grass blue and the corn grow wild and crazy. This makes the Bourbon whisky smooth and sweet as honey. Kentucky has been the leading home for bourbon where around 95 per cent of the world’s produce is cultivated from its fields.
Bourbon is distilled along with barley and wheat, where the proportion of wheat and barley in not less than 50 per cent according to the U.S. Federal Law. Its rich amber color and its sweetness is derived because of its ageing, in the old oak barrels which are charred so as to bring in the natural sweetness of bourbon. Its distinctive flavor and taste makes it Kentucky’s most versatile drink.
With the minimum time for ageing being 5 to 15 years according to the U.S Federal law, bourbon whisky seems to be an alcohol considered safer as compared to other natural beverages like the coffee or the tea which have high proportions of nicotine. Bourbon whisky seems to be the primary ingredient in all sauces, desserts and homemade recipes.
This entry was posted on Wednesday, July 8th, 2009 at 4:47 am and is filed under Whiskey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.