All About Bourbon Whiskey
 |
Description
Book Introduction
Welcome to the world of bourbon whiskey, the drinker's drink.
This book is the third book by reporter Seungwon Jo, a drinker who was obsessed with alcohol and music, and who searched for related information and books both domestically and internationally, and started writing with the determination that "if it doesn't exist in the world, I will write it and be the first reader."
The author, who diligently studies and works hard to gather vivid information by digging through vast domestic and international materials, organizes it in an interesting way and writes it in his own unique way, has been well-received by music and alcohol lovers as well as Haruki's ardent fans for 『Passionate Comfort, Elegant Indulgence』, which deals with the works of musicians such as Oasis, Bob Dylan, and the alcohol they loved, and 『Reading Haruki and Going to the Bar』, which analyzes the alcohol that appears in all of Haruki's works and visits Haruki's favorite shops and the bars that serve as the settings for his works.
This time, we have published the first book in Korea that introduces only ‘bourbon whiskey’, ‘All About Bourbon Whiskey’.
This book covers almost everything about bourbon whiskey, from its definition to its history, manufacturing methods, tasting methods, marketing, and even small anecdotes with the craftsmen who make it, making it a veritable library of bourbon whiskey.
This is a record of visiting 17 distilleries, including Maker's Mark, Jim Beam, Buffalo Trace, and Jack Daniel's. Even readers who know nothing about whiskey can read it easily and enjoyably, and even those who know a little about bourbon whiskey will be immediately drawn in by the latest, extensive information.
However, one thing to be careful about when reading this book is that you should not read it late at night.
As you read, you may naturally want to drink some bourbon whiskey.
The author, who visited a distillery in a blessed natural environment and witnessed the fierce philosophy and experience of craftsmen passed down through generations, has personally heard, seen, and tasted the captivating writings that make reading alone impossible.
Since alcohol cannot be purchased online, this is a book you shouldn't read late at night when bars and supermarkets are closed.
This book is the third book by reporter Seungwon Jo, a drinker who was obsessed with alcohol and music, and who searched for related information and books both domestically and internationally, and started writing with the determination that "if it doesn't exist in the world, I will write it and be the first reader."
The author, who diligently studies and works hard to gather vivid information by digging through vast domestic and international materials, organizes it in an interesting way and writes it in his own unique way, has been well-received by music and alcohol lovers as well as Haruki's ardent fans for 『Passionate Comfort, Elegant Indulgence』, which deals with the works of musicians such as Oasis, Bob Dylan, and the alcohol they loved, and 『Reading Haruki and Going to the Bar』, which analyzes the alcohol that appears in all of Haruki's works and visits Haruki's favorite shops and the bars that serve as the settings for his works.
This time, we have published the first book in Korea that introduces only ‘bourbon whiskey’, ‘All About Bourbon Whiskey’.
This book covers almost everything about bourbon whiskey, from its definition to its history, manufacturing methods, tasting methods, marketing, and even small anecdotes with the craftsmen who make it, making it a veritable library of bourbon whiskey.
This is a record of visiting 17 distilleries, including Maker's Mark, Jim Beam, Buffalo Trace, and Jack Daniel's. Even readers who know nothing about whiskey can read it easily and enjoyably, and even those who know a little about bourbon whiskey will be immediately drawn in by the latest, extensive information.
However, one thing to be careful about when reading this book is that you should not read it late at night.
As you read, you may naturally want to drink some bourbon whiskey.
The author, who visited a distillery in a blessed natural environment and witnessed the fierce philosophy and experience of craftsmen passed down through generations, has personally heard, seen, and tasted the captivating writings that make reading alone impossible.
Since alcohol cannot be purchased online, this is a book you shouldn't read late at night when bars and supermarkets are closed.
- You can preview some of the book's contents.
Preview
index
Recommendation
Entering
What is bourbon whiskey?
How to Tast Bourbon Whiskey
Whiskey Distillery Tour
Chapter 1 Distilleries around Bardstown, Kentucky
1.
Maker's Mark
2.
Heaven Hill
3.
Willett
4.
Barton
5.
Jim Beam
6.
Bardstown Bourbon Company
Chapter 2 Distilleries around Louisville, Kentucky
1.
Old Forester
2.
Angel's Envy
3.
Peerless Distilling
4.
Stitzel-Weller (Bullet Whiskey Experience Center)
Chapter 3 Distilleries around Frankfort, Lawrenceburg, and Lexington, Kentucky
1.
Buffalo Trace
2.
Woodford Reserve
3.
Wild Turkey
4.
Four Roses
5.
Castle & Key
6.
James E. Pepper
Pepper
Chapter 4 Distilleries Around Tennessee
Jack Daniel's
supplement
New Orleans Bar Crawl
Bourbon and Music
Bourbon Whiskey Information Guide
References and Illustration Sources
Coming out
Entering
What is bourbon whiskey?
How to Tast Bourbon Whiskey
Whiskey Distillery Tour
Chapter 1 Distilleries around Bardstown, Kentucky
1.
Maker's Mark
2.
Heaven Hill
3.
Willett
4.
Barton
5.
Jim Beam
6.
Bardstown Bourbon Company
Chapter 2 Distilleries around Louisville, Kentucky
1.
Old Forester
2.
Angel's Envy
3.
Peerless Distilling
4.
Stitzel-Weller (Bullet Whiskey Experience Center)
Chapter 3 Distilleries around Frankfort, Lawrenceburg, and Lexington, Kentucky
1.
Buffalo Trace
2.
Woodford Reserve
3.
Wild Turkey
4.
Four Roses
5.
Castle & Key
6.
James E. Pepper
Pepper
Chapter 4 Distilleries Around Tennessee
Jack Daniel's
supplement
New Orleans Bar Crawl
Bourbon and Music
Bourbon Whiskey Information Guide
References and Illustration Sources
Coming out
Detailed image
Into the book
As my interest in bourbon grew, I started looking for books worth reading.
No bookstore in the country had such a 'rare' book.
I searched through a large online bookstore and found that there were well over 100 books related to wine and beer.
There were dozens of books about sake, and a few books specializing in Scotch whisky also caught my eye.
I couldn't find a single Korean-language book on bourbon whiskey, no matter how hard I searched.
Of course, there are quite a few bourbon whiskey books on overseas sites like Amazon.
But it's all a book written by Americans from their own perspective.
There were clear limitations to what domestic readers could read.
In the end, if I wanted to read what I wanted to read, I had no choice but to write it myself.
--- p.9~10
For those accustomed to bourbon, Scotch tastes like 'blind water'.
There is also this anecdote.
Jim Rutledge, former master distiller at Four Roses Distillery, ordered a glass of bourbon at a restaurant.
But the restaurant must have made a mistake and served scotch instead of bourbon.
Jim Rutledge took a sip, thinking it was bourbon, and immediately spat it out.
And then he is said to have said this:
“What’s the matter? Is this poisonous?” For Rutledge, who had been drinking bourbon his entire life, Scotch seemed too strange a drink to drink.
--- p.38
In this vast land, distillery facilities only occupy 5 percent.
The remaining 95 percent of the land is left untouched.
When I asked why they left it like that, they said it was for environmental protection.
As development progresses, nature will inevitably be destroyed, which could negatively impact the quality of whiskey.
So, he explains that it is actually more beneficial to just leave it alone.
The reason Maker's Mark places such a strong emphasis on environmental protection is because of water.
--- p.50
Employees who have worked for 30 years and machines that are 80 years old.
Just by looking at this one thing, you can tell what kind of company Maker's Mark is.
Maker's Mark's "handmade" spirit is based on the philosophy and idea of preserving tradition while also valuing people.
--- p.70
“Excess of anything is bad, but drinking too much of good whiskey is just right.” (···) Yeah, what’s there to life? If you have good whiskey and good people, that’s happiness.
Isn't that right?
--- p.90
The clear, coarse grain distillate is transformed into a brown, aromatic whiskey in the maturation cellar.
There are only three things needed for this process:
Oak barrels, time, and human patience.
These three things come together in harmony to create whiskey.
--- p.166
There is one thing that is difficult to understand unless you see the bottling process firsthand.
The point is that whiskey is also used to wash bottles before storing them.
Why waste whiskey instead of washing it with water? The reason becomes clear with a little deeper thought.
This is because when you wash it with water, moisture remains in the bottle, which lowers the alcohol content.
--- p.194
The maturation room is a ‘magical space.’
Here, oak barrels and whiskey sleep deeply, embracing each other.
After a few years of this deep sleep, the rough and rugged grain spirit is transformed into a refined, golden whiskey.
It's a magical transformation, like Cinderella in rags transforming into something gorgeous.
--- p.266~267
“Remember.
Bourbon and glaciers move at the same speed.
It takes years for something to change.
“To make and drink whiskey, you have to wait and age it for four to six years.”
--- p.284
“Sometimes it’s best to let the whiskey speak for itself.” Yes.
Whiskey matures on its own and eventually speaks for itself.
No matter how much the world develops, humans cannot completely control the mysterious processes of fermentation and maturation.
So, after doing your best to brew the alcohol, you can only leave it to heaven.
Another thing I learned through whiskey.
That the world flows as it should.
And that's the most natural way to do it.
Whether it's whiskey or whatever.
--- p.303
I have two children.
If you grow your business, you'll make more money, but you'll have less time with your family.
We are not Jim Beam.
It's not even Maker's Mark.
We're just a small family business.
We want to maintain our identity as a family business.
If we want to produce more, there will be a lot of pressure.
Then the quality may drop.
Even if we make less, we must maintain the best quality.
“Wouldn’t that make me happy and my customers happy too?”
--- p.321
“As many distilleries grow in size, they change their processes to produce more quickly.
But we don't do that.
Sometimes other distilleries ask us, 'How can you keep the process the same while increasing production?' We have done so in the past, we do so now, and we will continue to do so in the future.
The charcoal height will be the same too.
The time taken for the filtration process will also be the same.
That way, the quality will remain consistent.
That's the Jack Daniel's way.”
--- p.522
Historically, the Kentucky whiskey industry and New Orleans have a long history.
In the late 19th century, New Orleans was the largest consumer of Kentucky whiskey.
Around this time, Kentucky merchants sailed directly to New Orleans in unpowered wooden ships (nubucks) to sell whiskey.
It was a long and arduous journey, taking four years each way along the river.
After arriving in New Orleans and selling their whiskey, the merchants bought a horse and returned by land.
--- p.540
They say that 'drinking alone' is trendy and popular.
But no matter what, drinking together is more fun.
Especially if that drink is bourbon.
Maybe it's because it's a sweet yet fiery drink, but bourbon really shines when you drink it with laughter and chatter.
It's not bad to drink alone, but it's really delicious when enjoyed with others.
That's the real charm of bourbon.
So if you have some bourbon, I urge you not to skimp on it.
As Jimmy Johnson said, invite your friends and family and enjoy it right now.
Just as the best time to travel is always 'right now,' the best time to enjoy bourbon is always 'right now.'
No bookstore in the country had such a 'rare' book.
I searched through a large online bookstore and found that there were well over 100 books related to wine and beer.
There were dozens of books about sake, and a few books specializing in Scotch whisky also caught my eye.
I couldn't find a single Korean-language book on bourbon whiskey, no matter how hard I searched.
Of course, there are quite a few bourbon whiskey books on overseas sites like Amazon.
But it's all a book written by Americans from their own perspective.
There were clear limitations to what domestic readers could read.
In the end, if I wanted to read what I wanted to read, I had no choice but to write it myself.
--- p.9~10
For those accustomed to bourbon, Scotch tastes like 'blind water'.
There is also this anecdote.
Jim Rutledge, former master distiller at Four Roses Distillery, ordered a glass of bourbon at a restaurant.
But the restaurant must have made a mistake and served scotch instead of bourbon.
Jim Rutledge took a sip, thinking it was bourbon, and immediately spat it out.
And then he is said to have said this:
“What’s the matter? Is this poisonous?” For Rutledge, who had been drinking bourbon his entire life, Scotch seemed too strange a drink to drink.
--- p.38
In this vast land, distillery facilities only occupy 5 percent.
The remaining 95 percent of the land is left untouched.
When I asked why they left it like that, they said it was for environmental protection.
As development progresses, nature will inevitably be destroyed, which could negatively impact the quality of whiskey.
So, he explains that it is actually more beneficial to just leave it alone.
The reason Maker's Mark places such a strong emphasis on environmental protection is because of water.
--- p.50
Employees who have worked for 30 years and machines that are 80 years old.
Just by looking at this one thing, you can tell what kind of company Maker's Mark is.
Maker's Mark's "handmade" spirit is based on the philosophy and idea of preserving tradition while also valuing people.
--- p.70
“Excess of anything is bad, but drinking too much of good whiskey is just right.” (···) Yeah, what’s there to life? If you have good whiskey and good people, that’s happiness.
Isn't that right?
--- p.90
The clear, coarse grain distillate is transformed into a brown, aromatic whiskey in the maturation cellar.
There are only three things needed for this process:
Oak barrels, time, and human patience.
These three things come together in harmony to create whiskey.
--- p.166
There is one thing that is difficult to understand unless you see the bottling process firsthand.
The point is that whiskey is also used to wash bottles before storing them.
Why waste whiskey instead of washing it with water? The reason becomes clear with a little deeper thought.
This is because when you wash it with water, moisture remains in the bottle, which lowers the alcohol content.
--- p.194
The maturation room is a ‘magical space.’
Here, oak barrels and whiskey sleep deeply, embracing each other.
After a few years of this deep sleep, the rough and rugged grain spirit is transformed into a refined, golden whiskey.
It's a magical transformation, like Cinderella in rags transforming into something gorgeous.
--- p.266~267
“Remember.
Bourbon and glaciers move at the same speed.
It takes years for something to change.
“To make and drink whiskey, you have to wait and age it for four to six years.”
--- p.284
“Sometimes it’s best to let the whiskey speak for itself.” Yes.
Whiskey matures on its own and eventually speaks for itself.
No matter how much the world develops, humans cannot completely control the mysterious processes of fermentation and maturation.
So, after doing your best to brew the alcohol, you can only leave it to heaven.
Another thing I learned through whiskey.
That the world flows as it should.
And that's the most natural way to do it.
Whether it's whiskey or whatever.
--- p.303
I have two children.
If you grow your business, you'll make more money, but you'll have less time with your family.
We are not Jim Beam.
It's not even Maker's Mark.
We're just a small family business.
We want to maintain our identity as a family business.
If we want to produce more, there will be a lot of pressure.
Then the quality may drop.
Even if we make less, we must maintain the best quality.
“Wouldn’t that make me happy and my customers happy too?”
--- p.321
“As many distilleries grow in size, they change their processes to produce more quickly.
But we don't do that.
Sometimes other distilleries ask us, 'How can you keep the process the same while increasing production?' We have done so in the past, we do so now, and we will continue to do so in the future.
The charcoal height will be the same too.
The time taken for the filtration process will also be the same.
That way, the quality will remain consistent.
That's the Jack Daniel's way.”
--- p.522
Historically, the Kentucky whiskey industry and New Orleans have a long history.
In the late 19th century, New Orleans was the largest consumer of Kentucky whiskey.
Around this time, Kentucky merchants sailed directly to New Orleans in unpowered wooden ships (nubucks) to sell whiskey.
It was a long and arduous journey, taking four years each way along the river.
After arriving in New Orleans and selling their whiskey, the merchants bought a horse and returned by land.
--- p.540
They say that 'drinking alone' is trendy and popular.
But no matter what, drinking together is more fun.
Especially if that drink is bourbon.
Maybe it's because it's a sweet yet fiery drink, but bourbon really shines when you drink it with laughter and chatter.
It's not bad to drink alone, but it's really delicious when enjoyed with others.
That's the real charm of bourbon.
So if you have some bourbon, I urge you not to skimp on it.
As Jimmy Johnson said, invite your friends and family and enjoy it right now.
Just as the best time to travel is always 'right now,' the best time to enjoy bourbon is always 'right now.'
--- p.559
Publisher's Review
“As craftsmen, their goal was not to grow the business,
It wasn't run efficiently either.
“Our goal was to make a delicious whiskey, even if it cost more.”
Tradition and innovation to create a more delicious whiskey
This book contains the craftsmen's thorough spirit and efforts to create a more delicious bourbon under the best conditions provided by nature.
The first bourbon whiskey covered in this book is Maker's Mark.
Maker's Mark uses corn as the main ingredient and malted barley and fall wheat as secondary ingredients.
While bourbon typically uses rye and malted barley as adjuncts, why does Maker's Mark use fall wheat? There's an interesting anecdote here.
Shortly after Bill Samuels, founder of Maker's Mark, purchased the land for his new distillery, he gathered his family together and pulled out a sheet of paper containing the family's 170-year-old whiskey recipe.
“There’s no need for this anymore.
We're going to make a really new and smooth bourbon.
“Let’s start over again,” he said, taking out a match and burning the paper.
Then he set out to find a new way.
After tens of thousands of experiments and countless trials and errors, we discovered the golden recipe that makes today's Maker's Mark so delicious.
And efforts to combine human experience and technology with the maturation process governed by the will of heaven continue to this day.
Maker's Mark changes the location of its oak barrels periodically over time.
Old Forester Distillery also has temperature control devices installed to artificially control the temperature.
“We trust the craftsmen who make the oak barrels.
I also believe in the farmers who grow corn.
There will be hot days and snowy days ahead,
“The end of that road will be very beautiful.”
Angels stop drinking in winter
All bourbon whiskey companies are grateful for nature and strive to follow its laws.
I consider bourbon to be the greatest gift from heaven.
So they pay the utmost attention to protecting nature.
There is a common belief that only good water can make delicious bourbon.
Maker's Mark uses only 5% of the land they purchase, leaving the rest for environmental protection.
Development means destruction of nature, and if nature is destroyed, it can have a negative impact on the quality of whiskey.
Harlen Whitty, master distiller at Buffalo Trace Distillery, considers 'nature' to be the most important element when making whiskey.
The phrase "Sometimes it's best to let the whiskey speak for itself" engraved on the entrance wall of Angels Envy Distillery, or Greg Davis, former Master Distiller of Maker's Mark Distillery, who said "The only thing you can't do is buy time", also mean that when whiskey is placed in oak casks and transferred to the maturation cellar, you have to leave it to the will of heaven.
Wild Turkey opens its aging windows in April and closes them in October, letting nature take its course.
Many interesting terms also have meanings that are in keeping with nature.
What determines the taste of bourbon is the process of aging the distilled grain liquor in oak barrels.
Depending on the season and weather, the oak barrels contract and expand, absorbing the flavor of the oak and enriching and beautiful the taste, color, and aroma. In this process, 5% of the distillate evaporates.
Industry insiders call this the angel's share.
If there are angels, there must also be devils.
If you disassemble an aged oak barrel and look at the side of the planks, you will see naturally formed lines.
This is called the devil's cut, and is created as the whiskey is soaked and released into the oak barrel over time.
“If you can’t drink bourbon and smoke cigars in heaven,
“I won’t go there.”_Mark Twain
A gift from nature, a crisis from heaven
Bourbon producers don't mind spending a significant amount of whiskey on angels.
Because it is believed to protect against natural disasters such as fires and typhoons.
But sometimes, even the sky gets angry.
The maturation cellars are mostly made of wood, and the massive amount of oak barrels inside contain the whiskey spirit, which is like alcohol, so if a fire breaks out, it would be like a powder keg.
That's why most bourbon distilleries pay special attention to fire management.
In the case of Jack Daniel's, they have operated their own fire department that is equivalent to the local airport fire department, and they even have their own fire truck.
However, in the case of Heaven Hill, there was a time in 1996 when a fire broke out in the maturation cellar due to lightning striking the cellar, putting the brewery in danger of closure.
Even though 25 fire departments and 150 people fought the fire, they could not put it out and had no choice but to wait for it to burn down to ashes.
In 2019, Jim Beam's aging cellar caught fire after a lightning strike, destroying enough whiskey to make 6.75 million bottles.
Although the cause is unknown, Old Forester also experienced a fire 100 years ago.
There is a twist in that this led to the development of the 'Old Forester 1910', which was greatly loved by enthusiasts.
“Every day we make the best whiskey we can.”
What is Bourbon Whiskey?
Bourbon whiskey, a representative whiskey produced in the United States, is subject to strict and demanding regulations, to the point where it can be called 'the most heavily regulated product in the world.'
Among all the distilled spirits in the world, there is no other one whose production method is so precisely and specifically defined.
First of all, the main ingredient of bourbon whiskey is corn, and at least 51% of the total grain must be corn.
And the final distillation alcohol content must be less than 80%, and the alcohol content must be more than 40% when bottled after aging in oak barrels.
During this process, no seasonings or colorings are added other than water to adjust the alcohol content.
Oak barrels must be new, charred oak barrels, and aged oak barrels are not recycled.
(American whiskey is mostly made in the same way as bourbon, except that rye whiskey uses rye instead of corn as its main ingredient, and Tennessee whiskey has the added process of filtering through charcoal.)
“You shouldn’t save precious, old bourbon whiskey.
“You should enjoy it right now with your friends and family!”
Bourbon, Music, and Quotes
This book could rightfully be called a bourbon trivia dictionary.
Turning the cover reveals various quotes about bourbon collected by the author from books and American dramas.
“Keep your friends close, and bourbon closer.” (Kentucky Proverb) “There is nothing more musical than the sound of pouring bourbon on Sunday morning.
“More than Bach or Schubert or anything.” (Carson McCullers) Kentucky and Tennessee are also inseparable regions when it comes to country music.
Includes lyrics from some of the best country, blues, and rock songs about whiskey.
It wasn't run efficiently either.
“Our goal was to make a delicious whiskey, even if it cost more.”
Tradition and innovation to create a more delicious whiskey
This book contains the craftsmen's thorough spirit and efforts to create a more delicious bourbon under the best conditions provided by nature.
The first bourbon whiskey covered in this book is Maker's Mark.
Maker's Mark uses corn as the main ingredient and malted barley and fall wheat as secondary ingredients.
While bourbon typically uses rye and malted barley as adjuncts, why does Maker's Mark use fall wheat? There's an interesting anecdote here.
Shortly after Bill Samuels, founder of Maker's Mark, purchased the land for his new distillery, he gathered his family together and pulled out a sheet of paper containing the family's 170-year-old whiskey recipe.
“There’s no need for this anymore.
We're going to make a really new and smooth bourbon.
“Let’s start over again,” he said, taking out a match and burning the paper.
Then he set out to find a new way.
After tens of thousands of experiments and countless trials and errors, we discovered the golden recipe that makes today's Maker's Mark so delicious.
And efforts to combine human experience and technology with the maturation process governed by the will of heaven continue to this day.
Maker's Mark changes the location of its oak barrels periodically over time.
Old Forester Distillery also has temperature control devices installed to artificially control the temperature.
“We trust the craftsmen who make the oak barrels.
I also believe in the farmers who grow corn.
There will be hot days and snowy days ahead,
“The end of that road will be very beautiful.”
Angels stop drinking in winter
All bourbon whiskey companies are grateful for nature and strive to follow its laws.
I consider bourbon to be the greatest gift from heaven.
So they pay the utmost attention to protecting nature.
There is a common belief that only good water can make delicious bourbon.
Maker's Mark uses only 5% of the land they purchase, leaving the rest for environmental protection.
Development means destruction of nature, and if nature is destroyed, it can have a negative impact on the quality of whiskey.
Harlen Whitty, master distiller at Buffalo Trace Distillery, considers 'nature' to be the most important element when making whiskey.
The phrase "Sometimes it's best to let the whiskey speak for itself" engraved on the entrance wall of Angels Envy Distillery, or Greg Davis, former Master Distiller of Maker's Mark Distillery, who said "The only thing you can't do is buy time", also mean that when whiskey is placed in oak casks and transferred to the maturation cellar, you have to leave it to the will of heaven.
Wild Turkey opens its aging windows in April and closes them in October, letting nature take its course.
Many interesting terms also have meanings that are in keeping with nature.
What determines the taste of bourbon is the process of aging the distilled grain liquor in oak barrels.
Depending on the season and weather, the oak barrels contract and expand, absorbing the flavor of the oak and enriching and beautiful the taste, color, and aroma. In this process, 5% of the distillate evaporates.
Industry insiders call this the angel's share.
If there are angels, there must also be devils.
If you disassemble an aged oak barrel and look at the side of the planks, you will see naturally formed lines.
This is called the devil's cut, and is created as the whiskey is soaked and released into the oak barrel over time.
“If you can’t drink bourbon and smoke cigars in heaven,
“I won’t go there.”_Mark Twain
A gift from nature, a crisis from heaven
Bourbon producers don't mind spending a significant amount of whiskey on angels.
Because it is believed to protect against natural disasters such as fires and typhoons.
But sometimes, even the sky gets angry.
The maturation cellars are mostly made of wood, and the massive amount of oak barrels inside contain the whiskey spirit, which is like alcohol, so if a fire breaks out, it would be like a powder keg.
That's why most bourbon distilleries pay special attention to fire management.
In the case of Jack Daniel's, they have operated their own fire department that is equivalent to the local airport fire department, and they even have their own fire truck.
However, in the case of Heaven Hill, there was a time in 1996 when a fire broke out in the maturation cellar due to lightning striking the cellar, putting the brewery in danger of closure.
Even though 25 fire departments and 150 people fought the fire, they could not put it out and had no choice but to wait for it to burn down to ashes.
In 2019, Jim Beam's aging cellar caught fire after a lightning strike, destroying enough whiskey to make 6.75 million bottles.
Although the cause is unknown, Old Forester also experienced a fire 100 years ago.
There is a twist in that this led to the development of the 'Old Forester 1910', which was greatly loved by enthusiasts.
“Every day we make the best whiskey we can.”
What is Bourbon Whiskey?
Bourbon whiskey, a representative whiskey produced in the United States, is subject to strict and demanding regulations, to the point where it can be called 'the most heavily regulated product in the world.'
Among all the distilled spirits in the world, there is no other one whose production method is so precisely and specifically defined.
First of all, the main ingredient of bourbon whiskey is corn, and at least 51% of the total grain must be corn.
And the final distillation alcohol content must be less than 80%, and the alcohol content must be more than 40% when bottled after aging in oak barrels.
During this process, no seasonings or colorings are added other than water to adjust the alcohol content.
Oak barrels must be new, charred oak barrels, and aged oak barrels are not recycled.
(American whiskey is mostly made in the same way as bourbon, except that rye whiskey uses rye instead of corn as its main ingredient, and Tennessee whiskey has the added process of filtering through charcoal.)
“You shouldn’t save precious, old bourbon whiskey.
“You should enjoy it right now with your friends and family!”
Bourbon, Music, and Quotes
This book could rightfully be called a bourbon trivia dictionary.
Turning the cover reveals various quotes about bourbon collected by the author from books and American dramas.
“Keep your friends close, and bourbon closer.” (Kentucky Proverb) “There is nothing more musical than the sound of pouring bourbon on Sunday morning.
“More than Bach or Schubert or anything.” (Carson McCullers) Kentucky and Tennessee are also inseparable regions when it comes to country music.
Includes lyrics from some of the best country, blues, and rock songs about whiskey.
GOODS SPECIFICS
- Date of issue: May 8, 2020
- Format: Hardcover book binding method guide
- Page count, weight, size: 560 pages | 1,024g | 146*217*37mm
- ISBN13: 9791190277396
- ISBN10: 1190277395
You may also like
카테고리
korean
korean
![ELLE 엘르 스페셜 에디션 A형 : 12월 [2025]](http://librairie.coreenne.fr/cdn/shop/files/b8e27a3de6c9538896439686c6b0e8fb.jpg?v=1766436872&width=3840)
