The Bold Barrel Experience: An American Whiskey Adventure

A Guided Tasting of Bourbon, Tennessee, and Rye Whiskey

A Brief History of American Whiskey

American whiskey has deep roots in U.S. history, dating back to the 18th century when Scottish and Irish immigrants brought their distilling techniques to the New World. During the American Revolution, whiskey became a valuable commodity, even being used as currency. The 19th and 20th centuries saw whiskey rise as a symbol of American craftsmanship, with brands like Jack Daniel’s and Maker’s Mark becoming household names. Today, American whiskey is celebrated worldwide, playing a crucial role in both classic cocktails and modern mixology.

The Whiskey Distilling Process

1. The Mash

Mash is the mixture of grains used in whiskey production. The ratio of grains determines the whiskey’s variety (bourbon, rye, etc.).

• Bourbon: At least 51% corn

• Rye: At least 51% rye

• Tennessee Whiskey: At least 51% corn, undergoes charcoal filtering

2. Fermentation & Distillation

Yeast is added to the mash, converting sugars into alcohol. The liquid is then distilled to separate the alcohol from impurities, usually in copper stills.

3. Aging in Barrels

Whiskey is aged in new, charred American oak barrels, which give it flavor, color, and complexity. The charred wood caramelizes natural sugars, imparting vanilla, caramel, and smoky notes.

Comparing Three American Whiskey Varieties

Bourbon Whiskey: Maker’s Mark

History:

• Originated in Kentucky, first distilled in 1953 by Bill Samuels Sr.

• Known for its iconic red wax seal and wheat-based mash bill.

Making Process:

• 70% corn, with red winter wheat instead of rye, creating a smooth, sweet profile.

• Aged in new, charred oak barrels for at least six years.

Tasting Profile:

• Notes of caramel, vanilla, and honey.

• Smooth, slightly sweet, with a warm finish.

Cocktail Suggestion:

• Classic Old Fashioned (Maker’s Mark, sugar, bitters, orange peel)

Tennessee Whiskey: Jack Daniel’s Old No. 7

History:

• Founded by Jasper Newton "Jack" Daniel in Lynchburg, Tennessee, in the 1860s.

• Uses the Lincoln County Process, which distinguishes it from bourbon.

Making Process:

• 80% corn, 12% barley, 8% rye.

• Charcoal mellowing (Lincoln County Process) for smoother taste.

• Aged in handmade barrels.

Tasting Profile:

• Smoky, caramel, banana, and vanilla notes.

• Mellow and slightly sweet with a long finish.

Cocktail Suggestion:

• Whiskey Sour (Jack Daniel’s, lemon juice, simple syrup, egg white optional)

Rye Whiskey: Bulleit Rye

History:

• Founded by Augustus Bulleit in the 1830s; relaunched in 1987.

• Known for its high-rye content, creating a bold and spicy profile.

Making Process:

• 95% rye, 5% malted barley.

• Aged in heavily charred American oak barrels for at least four years.

Tasting Profile:

• Spicy, peppery notes with hints of citrus and oak.

• Dry, bold finish with lingering warmth.

Cocktail Suggestion:

• Manhattan (Bulleit Rye, sweet vermouth, bitters, cherry garnish)