Bourbon (bour·bon)
NOUN – A whiskey distilled from a fermented mash containing not less than 51 percent corn in addition to malt and rye. see Jim Beam
Many of you know that Jim Beam and I have been friends for many years. When I ask for Jim at a bar and the Bartender grabs for Jack I get upset. Some people don’t think there’s a difference… but how wrong they are… Bourbon drinkers take pride in their beverage. Jim and I are friends, Jack’s never even stepped inside my home. (Jim’s got his own room)
Most people believe bourbon and whiskey are synonymous. Although there aren’t huge differences between the two, we Bourbon drinkers are here to help inform you that not all whiskeys are the same.
Bourbon falls into the Whiskey family… so all Bourbons are Whiskeys… but not all Whiskeys can be Bourbons. (Kind of like all Porsches are sports cars, but not all sports cars are Porsches…)
Whiskey is distilled liquor, made from the starchy materials of various grains. The grains are first ground into a mixture called mash. The mash is then fermented, distilled, blended and aged. The type of grain and water contribute greatly to the taste of a particular Whiskey. After being distilled, the whiskey is then aged in wooden barrels – and, of course, the type of wood used also contributes to the taste as well.
The differences in how the whiskey is processed separates the Bourbons from the Whiskeys…
In order to be Bourbon, the whiskey must be distilled from grain mash containing 51% corn and aged at least two years in a new, oak barrel.
Jim Beam is Bourbon.
Jack Daniels is not.
The whiskey bottle’s label contains an amazing amount of information to help you separate the good from the ugly. Jack Daniels, for example, says “Tennessee Sour Mash Whiskey,” meaning that (by law) the entire Whiskey was made in the state of Tennessee, and that some of the mash used to make one batch is added to the next batch (that’s what “sour” means).
Jim Beam’s label identifies the bourbon as a Sour Mash Kentucky Straight Bourbon Whiskey. What this means, is that Jim Beam is not blended with other whiskeys, that the mash contains 51% corn, some of the mash from the previous batch is added to the next one, and that the entire product was made within the state of Kentucky. (The label also says “The World’s Finest Bourbon”)
I hope that now you’ll see why when Fat Freddy asks for Jim Beam and gets Jack Daniels, you have one unhappy Fat Freddy.
10 Comments
January 7, 2009 at 8:16 pm
What is Rebel Yell classified as?
also, you’ve got a typo.
change “porches” to “Porsches”
January 7, 2009 at 9:28 pm
Hi Peggy, sure is nice to meet you…
First, thanks for finding that Typo… very embarrassing considering I wrote this article pre-2003 (and you’re the first one to say anything)… so again big big thank you.
Rebel Yell, a Bourbon, is bottled right in the heart of “Bourbon Country” Kentucky. Remember, Kentucky is the only state allowed to put it’s name on a Bourbon bottle. Rebel Yell is a pretty decent Bourbon, which of course hopefully answers your question.
January 27, 2009 at 5:22 pm
How pedantic, Peggy….”Porch”, “Porsche”….ehhh.
In any case, I absolutely echo the author’s thoughts on the pleasures of bourbon. But Jim Beam? I have a sentimental attachment to ol’ Jim, it was the first kind I tasted. The regular is passable in pinch. I find the the Black to be pretty darn good, though. My favorite…well, I haven’t tasted enough of them. I was on a Bulleit kick for a while, now I’m giving Makers Mark a try–very smooth, sweet, not too challenging, but very enjoyable. I cringe at the Philistines who gulp good bourbon down like it’s moonshine. Sip it, savor it…it will be your friend.
January 27, 2009 at 5:27 pm
Larry, you speak the truth… “Sip it, savor it… it will be your friend.” Great words.
January 27, 2009 at 9:34 pm
Right on, Freddy! Spread the word. Those who mock it have not tried to appreciate it. Yeah, have a nice slow sip…
February 25, 2009 at 10:30 am
I agree with Larry…Jim Beam Black Label is very enjoyable…not much better in my book.
March 4, 2009 at 9:00 am
Good info…you could expand your commentary about the aquifer in western Kentucky that attracts all of the distilleries to create the golden hue of their efforts. A list of all the brands would be cool to reference as well…Four Roses, Wild Turkey, Henry McKenna, Knob Hill, Ancient Age, etc., to name a few.
The real sin of novice bourbon/whiskey drinkers is mixing their selection with coke and such. At best bourbon should be drank straight up, on the rocks with a splash of water or any variation thereof. Of course that is my opinion as others will vary :>o
May 1, 2009 at 2:51 pm
Tomorrow is Kentucky Derby day. We are having people over to watch it, and in Derby tradition we’d like to serve Mint Julep’s. I’ve never had one so I looked up the recipe. It says to make it with Bourbon Whiskey. Will it make a difference if I use an Irish Whiskey or is it imperative that I use Bourbon? And if so, is there a specific bourbon I should use?
May 1, 2009 at 3:04 pm
A Mint Julep needs bourbon… so what better time to just go for it and use a real Bourbon (especially since it’s the Kentucky bourbon and of course Kentucky is bourbon). Yes, there is a very distinct difference to Irish Whiskey and Bourbon. If you’ve only had the Irish, you may want to try something like Evan Williams or Maker’s Mark… some people like these two as an introductory bourbon. Bottom line, if you want to call it a Mint Julep and serve it in conjunction with the Kentucky Derby… then yes, it is imperative that you use Bourbon.
June 20, 2009 at 8:32 am
No where has I seen mention of Weller’s Reserve. Is this just my secret?