Whiskey comes in many forms, but bourbon is America's spirit The origins of bourbon are both known and debated.  We know early settlers in Virginia and Kentucky made use of the abundance of corn to distill their whiskey, but there are a variety of stories on who was first to put it in a new, charred oak barrel and to actually call it bourbon.  No matter the exact origins of bourbon we now have a spirit that is all American to enjoy.  Congress declared so in 1964 stating that bourbon is a "distinctive product of the United States."  Score one for America. We're joined this week by Bruce Tierney, all around aficionado and spirit consultant to Dekalb Bottle House.  Tierney shares with us the history of bourbon, let's us know what it takes to call a whiskey bourbon, and offers some suggestions on affordable options to test the waters as well as some of the rarer bourbons to seek out.  We also discuss what flavors to look for when tasting as well as common off flavors, and a quick course on how to taste your bourbon. There's much more information on bourbon than we could cover in this show so we've included additional information and resources here.  Side note, if you're used to sampling beer in 4 oz pours know that 4-5 1 oz pours of bourbon kick harder than you think.  Proceed with caution. Copper pot stills at ASW Distillery in Atlanta, GA (Photo: Thechadwix, CC BY-SA 4.0) What makes a whiskey bourbon? Must be produced in the United States Many people mistakenly believe bourbon must be made in Kentucky but it can be made anywhere in the US.  Several other countries support the American origin, but some do not.  Be careful when purchasing overseas. Must be made from at least 51% corn Has to be aged in new, charred oak barrels Can be distilled to no more than 160 proof.  Higher proof distillation begins to strip flavors. Has to be entered into the barrel for aging at no more than 125 proof Must be bottled at 80 proof or more There is no minimum age requirement for bourbon as long as it meets the above guidelines Outside of these requirements there are several variations allowed such as wheated and "high rye" bourbons, bottled-in-bonThanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!