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May 05, 2005
Whiskey, rye whiskey, I'll drink 'til I die ...
I shall probably get shot on my next visit to Kentucky for making that reference in my title to this post! Kentucky Bourbon is "Corn Whiskey" in that it must be 51% Corn mash in its fermentation process. In fact, it must have 51% Corn AND be distilled in Kentucky to get the accolade "Kentucky Bourbon". The remaining 49% of grain is comprised of a mixture of rye, millet, and wheat grain.
Display at the "Wild Turkey" Distillery. Below the turkey is a display showing the colour shift in cask matured Bourbon as it ages. The first on the left is uncasked, the last is a 12 year old whiskey from the cask.
This mix was first invented by a Baptist Minister as a means for treating various diseases. It must have been a popular treatment, as the distinctive flavour of a cask matured Bourbon is quite something, even for those of us raised on either the Irish (Whiskey with an "e") or the Scotch variety (Whisky without the "e"). Most distilleries were closed during the prohibition years, their output converted to "medical alcohol" where appropriate. Many did not re-open after prohibition, but those that did soon saw their markets expanding.
Visiting the Wild Turkey Distillery was fascinating; tasting it was also good! But, - as the Irish say - it is something to touch the harp gently with!
Posted by The Gray Monk at May 5, 2005 12:07 PM