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This is the first in a series by Zachary Pearson, Kindred Cocktails Editor. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Bourbon whiskey has a storied, often apocryphal history, with interesting main characters, complex governmental regulations and a variety of subtypes, each with their own flavor profile. I'll tell a bit of this story, along with some tips for finding and recognizing older or important bottles of Bourbon on liquor store shelves. ;

A lot of foundational stories are only to be taken at face value. And yet there’s a deep history of pioneer families who started out making whiskey as part of the homesteading experience and with enough generations, some of their descendants are still manning stills throughout Kentucky.

While the main focus here will be on Kentucky Bourbon whiskey, much of this information applies to other grain whiskies made in other states as well. Delicious rye whiskey abounds, and a few intrepid people make spirits from wheat or other exotic grains.

So pour a glass of the stuff and sip it as you read.

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Recent Additions

The Bishops Regret — Gin, Coca Leaf Liqueur, Genepy, Amaro, Fernet, Crème de Cacao
Young and Foolish — Vodka, Pineau des Charentes, Aperol, Dry vermouth, Pear liqueur, Grapefruit bitters, Lemon peel
Dead Man's Party — Cognac, Mezcal, Amaro, Aperol, Bitters, Grapefruit peel
Fade to Black — Blended Scotch, Islay Scotch, Coffee liqueur, Walnut Liqueur, Herbal liqueur, Bitters, Brandied cherry
It's Always Sunny in Kembleford — Gin, Amaretto, Campari, Peach bitters, Lemon juice, Orange juice, Orange peel

Recent Discussion

Re Somnambulist, 4 hours 4 minutes ago flickerdart commented:
Made with Mr. Black Coffee Liqueur and Five Farms Irish Cream. All I can say is: yes.
Re Tijuana Lady, 9 hours ago Thierry Vandevelde commented:
A little too vanilla forward for my taste but balanced nonetheless.
Re Muisca Sour, 9 hours 21 minutes ago Thierry Vandevelde commented:
Came here after tasting the Tijuana Lady. This is indeed more complex and less vanilla forward. However, the amount of citrus makes it too acid. I would reduce the lime to 3/4 or add 1 tsp of agave syrup.
Re Daiquiri with Benefits (DWB), 9 hours ago Thierry Vandevelde commented:
Very good as is. Shines with a high end agricole white. Well done !
Re Hello Brooklyn 2.0, 6 days ago Shawn C commented:
Is this the actual recipe circa 2019? Or is it a guestimate of it (e.g. likely altered rather than authentic?) I haven't tried it, but at first read it looks unbalanced (sweet) as an equal parts. The undated note above says that the menu listed rye, cardamaro, dry vermouth, chartreuse verte; and the 2023 menu (online) says "Rye, Amaro, Dry Vermouth, Chartreuse Verte." So the establishment might be varying the amaro used; but I do wonder if the original used green rather than yellow chartreuse.