The Serious Eats Guide to Bourbon


After wading in barrels of the Scotch and Irish drams, it’s time to turn our attention homeward, to that quintessential American spirit: good old bourbon whiskey. We’ll look today at what makes bourbon unique, how it’s made, and how it came to be.

Read the rest here.

2 Responses to “The Serious Eats Guide to Bourbon”

  1. $BEAM FTW! Always wondered why Makers was kind of sweet and Knob a little more toothy. Also, as hinted in the article, products with that uniquely American cachet have a way of catching fire in emerging markets. Added to my “buy what you use” list, and raising a glass to you, sir!

    • Used to live in Bardstown, KY, less than a dozen miles from the Beam distillery. I used to pick bluegrass guitar with a retiree from Beam, who I used to call “Old Joe.” He’d show up on my porch in the morning around 8:30 a.m. wanting to sit out and play some old music. A few times he brought me some Black Label that the company gave him for whatever reason, bonus, party, whatever. I thought maybe it was his way of saying thanks for getting up so early to pick bluegrass with him. In his basement, the walls were literally lined with Beam products, many of them special productions. He was a cool old dude.

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