The history of whiskey in America began after 1745, when settlers from Ireland and Scotland brought with them the secret of its production. It turned out that the barley they used could be successfully replaced with other grains – corn, rye, or wheat – which imparted different tastes and aromas to the “Water of Life.” In different regions of America, they used the raw material that thrived best and developed according to the local climate and soil.

Production and profits grew, but the young nation imposed a heavy tax to increase treasury revenue. This decision led to a rebellion that lasted about 3 years until it was suppressed by the army. This forced a large number of producers to move to Kentucky and Tennessee. Thus began the true whiskey renaissance.

The state assisted the first settlers with over 400 acres of land, which proved excellent for growing grains, especially corn. Oak for barrel production was abundant, the water was clear, transport links along the major rivers were convenient, and the settlers were eager for production and consumption. The prerequisites for the development of Kentucky whiskey – bourbon – were excellent.

"Every bourbon is whiskey, but not every whiskey is bourbon," the old Americans said, and they imposed strict legal rules for its production:

• Must be made from at least 51% corn
• Must be aged in brand-new American oak barrels
• Must be aged for a minimum of 2 years in the state of Kentucky (other states are allowed, but not outside of America)
• Must be a minimum of 40% alcohol by volume and contain no added colorings
  

A characteristic and distinctive feature of American whiskeys is the charring of brand-new oak barrels, which enriches the taste and significantly differentiates it from its counterparts in Scotland and Ireland. The reason for charring is not fully understood, but there are many versions, from accidental ignition of barrels being transported to the distillery, to deliberate charring by a merchant who wanted his product to stand out from the competition. Whatever the truth, a unique effect has been achieved, which different distilleries utilize, for example, by varying the technologies, time, and depth of charring. Besides bourbon, the other varieties of American whiskey are:

Tennessee – corn is used for its production (no less than 51% in a blend of grains). The two main differences between this whiskey and bourbon are that it must be produced in the state of Tennessee and filtered through a special system using maple charcoal. The result is a much more delicate drink.

Corn – produced from a grain mash with at least 80% corn (if corn is under 79%, it falls into the bourbon category). It does not require prolonged aging and can be bottled almost immediately after distillation.

Rye – uses a minimum of 51% rye. It is aged in new and charred oak barrels. The taste is sharper and fuller compared to bourbon.

Wheat – a minimum of 51% wheat. Wheat is the only thing that distinguishes it from bourbon and makes the taste milder.

White Dog – the name comes from "White dog." It is also called "moonlight" and "white whiskey." The distinguishing feature here is that it is bottled immediately after distillation is complete.

In the next whiskey story from America, we will tell you about Prohibition, distilleries, as well as the ups and downs over the last 100 years.

A small part of the American whiskey world is available on our website www.vida.bg, and can also be tasted at the whiskey bar Caldo.